{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T11:10:47Z","timestamp":1785409847283,"version":"3.56.0"},"reference-count":52,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2026,5,9]],"date-time":"2026-05-09T00:00:00Z","timestamp":1778284800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004488","name":"Croatian Science Foundation","doi-asserted-by":"crossref","award":["IP-2022-10-1837"],"award-info":[{"award-number":["IP-2022-10-1837"]}],"id":[{"id":"10.13039\/501100004488","id-type":"DOI","asserted-by":"crossref"}]},{"award":["IP-2022-10-1837"],"award-info":[{"award-number":["IP-2022-10-1837"]}],"id":[{"id":"https:\/\/ror.org\/03n51vw80","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The aim of this study was to use lemon balm extract (Melissa officinalis L.), prepared via microwave-assisted extraction, for the development of novel formulations of functional edible films based on chitosan, gum arabic, and gelatine (simple and blended formulations). This study focused on changes in the antioxidant properties of enriched films, in addition to their physicochemical and barrier performance for potential applications. Thickness, colour, transparency, water solubility, gas and water vapour permeability, total polyphenol content, and antioxidant capacity were evaluated. The addition of lemon balm extract resulted in an increased polyphenol content (of about 30%) and enhanced antioxidant properties (approximately three-fold), without influencing hydration-related properties (solubility, moisture content and water absorption). These parameters were significantly influenced by the matrix structure (neat chitosan vs. blends with gelatine and gum arabic). Significant increases in the oxygen (three-fold for neat chitosan and five-fold for blends) and carbon dioxide (21-fold for blends) permeability coefficients were also observed in all films with extracts. However, all values remained below 30 \u00d7 10\u22125 cm3 m\u22121 d\u22121 bar\u22121, indicating that all films retained good gas barrier properties. The results indicate the potential of the developed material for applications in active food packaging as a sustainable alternative to traditional packaging materials, which should be further validated through studies on real food systems and shelf-life evaluation.<\/jats:p>","DOI":"10.3390\/molecules31101582","type":"journal-article","created":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T12:05:22Z","timestamp":1778501122000},"page":"1582","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["The Development and Characterization of Biobased Film Formulations Made of Chitosan, Gelatine, and Gum Arabic with the Addition of Lemon Balm (Melissa officinalis L.) Extract as a Novel Food Packaging"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9580-0518","authenticated-orcid":false,"given":"Mia","family":"Kurek","sequence":"first","affiliation":[{"name":"Laboratory for Food Packaging, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti Street 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana","family":"Soldo","sequence":"additional","affiliation":[{"name":"Laboratory for Food Packaging, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti Street 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Petra","family":"Babi\u0107","sequence":"additional","affiliation":[{"name":"Laboratory for Food Packaging, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti Street 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nasreddine","family":"Benbettaieb","sequence":"additional","affiliation":[{"name":"PCAV Team, Joint Unit PAM, Food Processing and Microbiology, National Research Institute for Agriculture, Food and Environment (INRA\u00e9), Institut AgroDijon, University Burgundy Europe, 1 Esplanade Erasme, 21000 Dijon, France"},{"name":"BioEngineering Department, IUT-Dijon, University Burgundy Europe, 7 Blvd Docteur Petitjean, BP17867, CEDEX, 21078 Dijon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4760-0500","authenticated-orcid":false,"given":"Fr\u00e9d\u00e9ric","family":"Debeaufort","sequence":"additional","affiliation":[{"name":"PCAV Team, Joint Unit PAM, Food Processing and Microbiology, National Research Institute for Agriculture, Food and Environment (INRA\u00e9), Institut AgroDijon, University Burgundy Europe, 1 Esplanade Erasme, 21000 Dijon, France"},{"name":"BioEngineering Department, IUT-Dijon, University Burgundy Europe, 7 Blvd Docteur Petitjean, BP17867, CEDEX, 21078 Dijon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tea","family":"Soka\u010d Cvetni\u0107","sequence":"additional","affiliation":[{"name":"Laboratory for Food Packaging, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti Street 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Le\u00f3n-L\u00f3pez, A., Flores-Guti\u00e9rrez, E.V., Cenobio-Galindo, A.d.J., Islas-Moreno, A., Aguirre-\u00c1lvarez, G., and Carre\u00f1o-M\u00e1rquez, I.J.A. 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