Development of intelligent and active films based on potato waste, Peruvian clay, propolis and turmeric extracts as indicators of the durability and quality in foods

Development of intelligent and active films based on potato waste, Peruvian clay, propolis and turmeric extracts as indicators of the durability and quality in foods | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Development of intelligent and active films based on potato waste, Peruvian clay, propolis and turmeric extracts as indicators of the durability and quality in foods Elizabeth Medrano de Jara, Evelyn Edith Gutierrez-Oppe, Marcia Quequezana-Bedregal, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7603690/v1 This work is licensed under a CC BY 4.0 License Status: Under Revision Version 1 posted 12 You are reading this latest preprint version Abstract This study aimed to develop environmentally friendly films derived from natural waste, specifically post-harvest potato residues. The films incorporated turmeric extract (TE) as a pH-sensitive indicator and propolis extract (PE) as a natural antimicrobial agent, both intended to enhance food quality monitoring and shelf-life. Peruvian clay (“chaco”) was also employed as a reinforcing agent. TE was added at 0.05 g and 0.06 g per 3 g of starch, and PE was added at 0.1 g and 0.15 g per 3 g of starch. The films were prepared via casting and characterized using scanning electron microscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry, water vapor permeability, contact angle measurements, opacity, and antimicrobial activity assays. Increasing the TE content reduced both elongation at break and water vapor permeability, whereas higher PE levels produced the opposite effect. Opacity increased with the addition of both extracts. Thermal stability improved with the lower concentration of PE and the higher concentration of TE. The incorporation of both extracts enhanced the contact angle and contributed to a more heterogeneous surface morphology. The highest concentration of PE exhibited the most effective antimicrobial activity against Staphylococcus aureus . The films developed in this study are promising alternatives for smart food packaging applications. Turmeric Potato starch Propolis extract Peruvian clay Intelligent films Active films Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 1. Introduction In recent years, research on food packaging incorporating natural additives has advanced with the use of functional materials. These materials can provide information about the quality and shelf life of packaged products via color changes (smart components) and inhibit microbial growth (active components). Controlling these properties may facilitate the transportation and commercialization of food products, thereby reducing significant economic losses. Natural polymers, such as proteins, polysaccharides, and lipids, offer great potential as polymeric matrices to replace synthetic plastics. Starch is a well-known biopolymer due to its biocompatibility, biodegradability, and widespread availability, and it can be readily processed into thermoplastic materials. Cellulose, obtained as a by-product of potato starch production, is widely employed in the manufacture of biodegradable films as a reinforcing agent to improve their mechanical properties (Gaspar et al. 2021 ). Peruvian clay, known as “chaco,” is another additive that can be incorporated into film formulations. It interacts with starch to enhance the barrier, mechanical, and thermal properties, by altering molecular mobility and increasing tortuosity, thereby hindering diffusion pathways and reducing solvent absorption (Slabutsky et al. 2012 ). Turmeric typically contains 9.3% protein, 49.4% cellulose, 24.8% starch, and 3.14% curcuminoids, which act as antioxidant agents (Maniglia et al. 2022 ). Curcumin functions as a barrier against ultraviolet radiation and can be incorporated into smart films designed for packaging photosensitive products (Piñeros-Hernandez et al. 2017 ). The use of natural resins, such as propolis, has proven effective in preserving a variety of foods due to its composition of balsamic substances (50%), waxes (30%), essential and aromatic oils (10%), pollen (5%), and other minor components (5%) (Olegário et al. 2019 ). In addition, propolis contains numerous bioactive compounds, including phenolic acids and their esters, flavonoids (flavones, flavanones, flavonols, and chalcones), terpenes, triterpenes, aromatic aldehydes, alcohols, fatty acids, stilbenes, steroids, amino acids, lignans, and sugars (Oroian et al. 2020 ). Propolis has attracted considerable attention because of its antibacterial, antifungal, anti-inflammatory, antioxidant, and therapeutic properties. Its applications include the development of food packaging materials with antioxidant and antimicrobial functionalities, demonstrating antimicrobial effects against Staphylococcus aureus , Photobacterium damselae , Streptococcus mutans , and Pseudomonas aeruginosa (Almuhayawi 2020 ; Bertotto et al. 2022 ). The objective of this study was to develop films based on potato starch, potato fiber, and “chaco,” incorporating turmeric and propolis extracts, and to evaluate the effects of these additives on the films’ physicochemical properties, antimicrobial activity, and smart sensing capabilities. 2. Material and Methods 2.1 Material Potato starch (11.25% of moisture, AOAC:2005; 21.56% amylose, 78.41% amylopectin, Amylose Kit MEGAZIME) and potato fiber (2% of moisture, AOAC:2005) were extracted from the potato waste ( Solanum tuberosum ) of the “única” variety obtained from a local producer of Arequipa. Glycerol from Sigma Aldrich (purity 99%) was used as the plasticizer for the film-forming solution. Peruvian clay, “chaco”, was acquired from Azángaro, Puno (Al: 59.93 g/kg; Si: 67.85 g/kg; K:10.44 g/kg, ICP-OES: EPA METHOD 200.7). Propolis extract was obtained from local beekeepers in the Arequipa region (12-oleano 4,8 dimetil 6-1metil: 20.64%; escualeno: 10,98%; alpha Bisabolol; 10,84%, GC-MS). Turmeric ( Curcuma longa L.) turmeric extract was obtained from a local market for Arequipa (curcumin: 165.51 mg/kg; detoxicurcumin: 55,25 mg/kg; bisdetoxi curcumin:45,37 mg/g, HPLC). Distilled water and ethanol (96% purity, from Merck) were used in all experiments. 2.2 Methods 2.2.1 Preparation of raw material Extraction of starch and fiber potato Native starch was extracted from potato waste ( Solanum tuberosum ) of a “unique” variety, which is currently the most commercially available. The potatoes were weighed, washed, peeled, and cut into small pieces. The pieces were crushed in distilled water using an Oster blender (Model 4655-PRO, USA) at a 1:1 ratio (w/v). The resulting mixture was filtered, and the sediment was allowed to settle for 2 h at room temperature. Multiple washing steps were performed to obtain starch free of impurities. The purified starch was then dried in an oven (Memmert UF55, Germany) at 50°C for 24 h, ground in a blender, and sieved through a Tyler mesh 100 (USA). The residual potato pulp, waste from the starch extraction process, corresponding to the press cake, was collected and processed under the same drying and sieving conditions as the starch (de Jara et al., 2020 ). Production of Propolis Extract (PE) Propolis was dispersed in an 80% ethanol solution at a ratio of 1:30 (g/mL). The mixture was subjected to ultrasonic-assisted extraction in an ultrasonic bath (ZCC019, Nahita, Spain) for 25 min at 65°C. Following extraction, the mixture was centrifuged at 4000 rpm for 10 min (Sigma 1–16, Sigma, Germany) to remove waxes and other insoluble materials. The supernatant was filtered under vacuum using a vacuum pump (ISOLAB 622.12.001, Isolab, Germany). The filtrate was subsequently concentrated at 40°C using a rotary evaporator (RE-100-Pro; Biobase, China) to obtain the propolis extract (PE). The final extract was stored in amber bottles at 4°C until use. This procedure was adapted from that described by Cavalaro et al. ( 2019 ), Ding et al. ( 2019 ), Yuan et al. ( 2019 ), and Yusof et al. ( 2020 ). Production of Turmeric extract (TE) Turmeric rhizomes were cut into small pieces and dried at 50°C for 24 hours. The dried turmeric was then ground into powder and passed through a 40-mesh sieve. The powder was stored in a dark environment to prevent photodegradation. For the extraction, 1 g of turmeric powder was mixed with 100 mL of acidified ethanol and stirred for 5 minutes at 25°C. The resulting mixture was filtered, and the turmeric extract (TE) was stored in amber bottles at 15°C until use. This procedure was adapted from Chen and Bhandari (2020). 2.2.2. Film production Preparation of the film-forming solution A mixture of 3 g of potato starch and 0.7 g of potato fiber was dissolved in 100 mL of distilled water and stirred using a magnetic stirrer at 420 rpm until the starch gelatinization temperature (60°C) was reached. Subsequently, 2.2 mL of glycerol was added as a plasticizer, and the solution was maintained at this temperature for 20 minutes. In parallel, 0.5 g of Peruvian clay (“chaco”) was dispersed in 15 mL of distilled water and subjected to ultrasonic treatment for 30 minutes at 40°C to promote activation. This clay suspension was then incorporated into the film-forming solution, which was heated to 80°C, held for 10 minutes, and subsequently cooled to 40°C. Film preparation Five types of films (CF, 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06TE-0.15PE) were prepared using the casting technique. The control film (CF) was formulated from the basic film-forming solution, which served as the matrix for developing the active and intelligent films. Turmeric extract (TE) was incorporated at two levels, 5 mL and 6 mL per sample of film-forming solution as described in the previous section, corresponding to 0.05 g and 0.06 g of pure turmeric, respectively. These levels are identified as 0.05TE and 0.06TE. Propolis extract (PE) was also added at two levels, 1 mL and 1.5 mL, equivalent to 0.1 g and 0.15 g of pure propolis, respectively. For all active formulations, PE was incorporated at 40°C under stirring at 1200 rpm for 10 minutes. Subsequently, TE was added, and the mixture was stirred for an additional 10 minutes. The resulting film-forming solutions were degassed by ultrasonication for 30 minutes at 40°C to remove air bubbles. All solutions were then cast onto flat surfaces and dried in a Memmert UF55 oven with air circulation at 40°C for 22 hours. Once dried, the films were carefully removed and stored under controlled conditions for further characterization. 2.2.3 Film characterization Physical appearance of the films A colorimeter (CR-400, Minolta, Japan) was used to determine the color parameters (L, a, and b) of the films containing TE and PE. Films of 2 × 2 cm were immersed in buffer solutions with pH values ranging from 2 to 12 for 10 min. The total color difference (ΔE) was calculated using the following equation: $$\:\varDelta\:E=\sqrt{{({L}^{*}-L)}^{2}+{({a}^{*}-a)}^{2}+{({b}^{*}-b)}^{2}}$$ 1 where L , a , and b represent the color parameters of the film, and L * (96.71), a * (-0.35), and b * (1.02) represent the standard parameters of the white plate used as the background. The assays were done by triplicate. Light barrier ability and opacity For UV-Vis spectrum analysis, film samples (0.9 cm × 4 cm) were analyzed using a spectrophotometer (HITACHI, model U-2910, Japan) over a wavelength range of 200–800 nm to obtain their UV-Vis spectra. Light transmittance and opacity were determined following the method described by Liu et al. ( 2017 ), with slight modifications. The transmittance at 600 nm was used to calculate the opacity of the films, calculated using Eq. 2 : $$\:Opacity\:=\:\frac{{Abs}_{600}}{x}$$ 2 where Abs 600 is the absorbance value at 600 nm and x is the film thickness (mm). The assays were done by triplicate. Scanning electron microscopy (SEM) The cross-sectional microstructures of the films were examined using a scanning electron microscope (JSM-6010LA, JEOL, Japan) operated at an accelerating voltage of 10 kV and a magnification of 500×. Film samples were cryo-fractured by immersion in liquid nitrogen. The fractured samples were mounted on aluminum stubs using double-sided carbon adhesive tabs and subsequently sputter-coated with a gold-palladium alloy for 45 seconds using a Denton Desk II sputter coater (Denton Vacuum, Moorestown, NJ, USA). Fourier transform infrared (FTIR) The FTIR spectra of the films were obtained using a Spectrum Two FTIR spectrometer (PerkinElmer Inc., MA, USA) in the range of 4000 − 400 cm − 1 , operating in attenuated transmittance mode. Water vapor permeability (WVP) The water vapor permeability (WVP) of the films was determined gravimetrically, according to the method described by (Quequezana-Bedregal et al. 2023 ). The vials were filled with 1.0 mL of an oversaturated potassium nitrate solution, sealed with films, and placed in a desiccator with silica gel and a wet indicator. The weight of the vials was registered at 1 h intervals for 8 h. The water vapor permeation rate (WVPR) was obtained by dividing the slope of the linear portion of the weight gain versus time by the area of the film (1.96 x 10 − 5 m 2 ). Finally, WVP was calculated using Eq. 3 : $$\:WVP\:=\:\frac{WVPR\times\:z}{P\:\times\:({RH}_{1}-R{H}_{2})}$$ 3 wherein z is the film thickness (m), P is the water vapor pressure (Pa), RH 1 and RH 2 represent the relative humidity of the supersaturated KNO 3 solution and the relative humidity of the environment inside the desiccator, respectively. The assays were done by triplicate. Mechanical properties The tensile strength (TS) and the elongation at break (EB) of the films were determined using a universal test machine (Model 4500, Instron, Canton, MA) according to the ASTM D882-02 standard method (ASTM, 1996). Rectangular samples (10 cm × 1 cm) were cut and conditioned at 50% RH and 25°C for 48 h. The initial distance between the grips was 50 mm and their speed was set at 0.5 mm/s. Six replicates were evaluated for each formulation. Antimicrobial activity The antimicrobial activities of the films against Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 25923) were evaluated using the disk diffusion method, as described by Siripatrawan and Vitchayakitti ( 2016 ). Sterilized Mueller-Hinton agar was poured into Petri dishes and allowed to solidify. Subsequently, 100 µL of bacterial suspension—prepared in sterile physiological saline solution (0.9% w/v) and adjusted to a 0.5 McFarland standard—was uniformly spread on the agar surface using a sterile swab. Circular film discs (6 mm in diameter) were sterilized under ultraviolet light for one hour before being placed on the inoculated agar. The plates were then incubated at 37°C for 24 hours to allow microbial growth. Antimicrobial activity was qualitatively assessed by measuring the diameter of the inhibition zones formed around the film discs, which indicated bacterial growth suppression at the contact surface. Thermogravimetric Analysis and Differential Scanning Calorimetry (TGA-DSC) Thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) were performed using a TA Instruments SDT 650 (New Castle, USA). Film samples (~ 10 mg) were placed in hermetically sealed aluminum pans and heated from 25°C to 600°C at a heating rate of 10°C·min⁻¹ under a nitrogen atmosphere with a flow rate of 20 mL·min⁻¹. Thermal degradation profiles were obtained from TGA curves, while glass transition temperatures ( T g ) were determined from DSC thermograms using TRIOS Software (TA Instruments). Water contact angle The water contact angle (WCA) of the films was measured using a goniometer developed at the Zacatepec Technological Institute, Mexico. A 20 µL droplet of distilled water was carefully placed on the surface of the film (solid–liquid interface) at 23°C. The evolution of the droplet shape was recorded for 1 minute using an optical video camera (Steren 1003) coupled with AVACAM software, which enabled the determination of the internal contact angle. Measurements were performed on both sides of each droplet, and the values were averaged. A minimum of 10 replicates were conducted for each film sample (Vargas-Torres et al. 2017 ). Statistical analysis All data are expressed as mean ± standard deviation. Significant differences among the treatment means were determined by analysis of variance (ANOVA) at a 5% probability level (p < 0.05) using Minitab Statistical Software (Minitab, 2018). 3. Results and discussion 3.1 Physical appearance of the films It can be observed from Table 1 that the 0.06TE-0.15PE film exhibited the greatest color variation, with ΔE values ranging from 42.93 at pH 2 to 60.52 at pH 12. This behavior may be attributed to the highest concentrations of both turmeric and propolis extracts in this formulation. Similarly, the 0.06TE-0.1PE film, which contains the maximum amount of turmeric and the minimum amount of propolis extract, also showed a marked color change, with ΔE ranging from 41.50 at pH 2 to 49.98 at pH 12. The 0.05TE-0.1PE and 0.05TE-0.15PE films display mostly a delicate contrast, likely due to their lower TE. Siripatrawan and Vitchayakitti ( 2016 ) reported that increasing PE concentration leads to more intense orange coloration in films when PE increases from 0 to 20%, a result attributed to the presence of colored compounds in propolis. However, this tendency was not observed in the films developed in this study, possibly because the maximum PE concentration used was lower (5% w/w relative to potato starch). Furthermore, the incorporation of complex natural extracts into polymeric films tends to reduce their transparency and affect visual quality, as indicated by the increase in ΔE values with higher TE and PE concentrations (Ardjoum et al. 2023 ). The L value increased with the addition of TE, indicating enhanced transparency, consistent with the observations of Surendhiran et al. ( 2022 ). However, the b value remained relatively constant, likely due to the combined presence of PE and “chaco,” which may have mitigated the yellow color typically imparted by turmeric. Table 1 Total color difference (ΔE) of the films 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE and 0.06TE -0.15PE from pH 2 to pH 12. Film pH L a b Δ E Appearance 0.05TE-0.1PE 2 47.65 ± 0.08 -0.48 ± 0.02 20.26 ± 0.24 50.89 ± 0.18 4 55.37 ± 0.18 -1.25 ± 0.02 17.09 ± 0.06 42.70 ± 0.16 6 55.84 ± 0.06 -1.14 ± 0.04 18.06 ± 0.28 42.82 ± 0.12 8 47.11 ± 0.14 0.91 ± 0.04 18.92 ± 0.28 50.66 ± 0.17 10 52.95 ± 0.04 -1.38 ± 0.04 18.33 ± 0.23 45.42 ± 0.26 12 47.18 ± 0.37 4.09 ± 0.12 21.88 ± 0.68 52.09 ± 0.67 0.06TE-0.1PE 2 57.77 ± 0.15 -1.78 ± 0.01 18.46 ± 0.17 41.50 ± 0.22 4 58.38 ± 0.15 -1.83 ± 0.03 18.74 ± 0.07 41.17 ± 0.16 6 56.57 ± 0.18 -0.87 ± 0.06 16.88 ± 0.15 41.54 ± 0.22 8 48.49 ± 0.29 1.10 ± 0.05 16.78 ± 0.41 48.44 ± 0.44 10 50.15 ± 0.11 -0.93 ± 0.03 18.27 ± 0.46 47.77 ± 0.32 12 49.01 ± 0.18 4.14 ± 0.07 20.81 ± 0.44 49.98 ± 0.38 0.05TE-0.15PE 2 48.79 ± 0.33 -1.02 ± 0.03 19.96 ± 0.18 49.79 ± 0.34 4 48.44 ± 0.09 -0.80 ± 0.04 20.20 ± 0.38 50.19 ± 0.26 6 45.32 ± 0.12 0.47 ± 0.02 19.03 ± 0.02 52.30 ± 0.11 8 44.33 ± 0.19 0.48 ± 0.02 17.81 ± 0.51 52.63 ± 0.29 10 45.77 ± 0.18 -0.28 ± 0.05 19.60 ± 0.11 52.20 ± 0.12 12 42.51 ± 0.03 3.91 ± 0.04 19.78 ± 0.09 55.14 ± 0.06 0.06TE-0.15PE 2 54.75 ± 0.75 -1.35 ± 0.04 16.48 ± 0.20 42.93 ± 0.73 4 46.83 ± 0.16 -0.53 ± 0.02 20.05 ± 0.06 51.50 ± 0.16 6 44.73 ± 0.36 0.80 ± 0.03 18.02 ± 0.90 52.36 ± 0.72 8 40.74 ± 0.10 1.49 ± 0.01 17.89 ± 0.09 55.89 ± 0.06 10 45.60 ± 0.03 0.22 ± 0.03 18.95 ± 0.16 52.02 ± 0.08 12 35.77 ± 0.13 7.79 ± 0.11 17.36 ± 0.31 60.52 ± 0.24 3.2 Film Opacity As shown in Fig. 1 , the influence of propolis extract on transmittance percentage is evident. The 0.06TE-0.15PE film exhibited the lowest transmittance compared to the 0.05TE-0.1PE and 0.06TE-0.1PE films. This reduction in transmittance is likely due to the presence of colored compounds such as resins and essential oils contained in the propolis extract, as previously reported by Siripatrawan and Vitchayakitti ( 2016 ). This trend is further supported by the opacity values presented in Table 2 , which shows that the 0.06TE-0.15PE film presented the highest opacity, consistent with its lower transmittance. This behavior is attributed to the combined effect of the higher concentrations of both PE and TE in the formulation, consistent with the observations of Schaefer et al. ( 2020 ). The control film (CF) exhibited the lowest opacity, as it did not contain either turmeric extract or propolis extract. This result is statistically significant, as confirmed by the Tukey test. Table 2 Physical and mechanical properties of CF, 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06TE -0.15PE films: opacity, water vapor permeability (WVP), tensile strength (TS), elongation at break (EB) and water contact angle (WCA). Film Opacity (mm − 1 ) WVP (×10 − 10 g m − 1 s − 1 Pa − 1 ) TS (MPa) EB (%) WCA (º) CF 3.68 ± 0.37 b 9.35 ± 0.15 a 1.13 ± 0.18 a 25.6 ± 2.3 ab 49.6 ± 2.7 a 0.05TE-0.1PE 5.31 ± 0.84 a 8.73 ± 0.32 bc 1.38 ± 0.21 a 28.9 ± 4.7 a 62.0 ± 3.1 b 0.06TE-0.1PE 6.09 ± 0.25 a 9.51 ± 0.10 a 1.39 ± 0.01 a 19.7 ± 1.7 b 52.1 ± 3.4 a 0.05TE-0.15PE 6.14 ± 1.91 a 8.25 ± 0.11 c 1.21 ± 0.01 a 31.8 ± 1.2 a 60.7 ± 3.2 b 0.06TE -0.15PE 6.19 ± 0.94 a 8.99 ± 0.34 ab 0.82 ± 0.04 b 30.9 ± 1.2 a 65.9 ± 3.6 c a−c: different small caps in the same row indicate significant difference between f, as revealed by Tukey’s test, p<0.05 3.3 Microstructure Figure 2 shows the cross-sectional micrographs of the five film formulations (CF, 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06TE-0.15PE). The micrographs of the 0.05TE-0.1PE and 0.06TE-0.1PE films displayed similarly irregular surfaces, likely resulting from the presence of ungelatinized starch granules. This observation may be associated with the lower concentration of propolis extract, and to the fact that the levels of turmeric extract are similar. In contrast, the films containing the highest concentration of propolis extract (0.05TE-0.15PE and 0.06TE-0.15PE) exhibited emulsion droplets of varying sizes, attributed to the presence of propolis extract dispersed within the polymeric matrix. Additionally, the 0.06TE-0.15PE film displayed visible cracks, which resulted in higher fragility. Regarding the SEM structural properties, the 0.05TE-0.15PE film exhibited a more homogeneous surface than the other formulations, resulting in films with improved mechanical and water vapor permeability (WVP) properties. Villalobos et al. ( 2017 ) reported that incorporating propolis extract into starch-based films led to composite films with greater surface roughness than starch films without additives. Conversely, Yang et al. ( 2022 ) noted that the addition of turmeric extract can induce structural discontinuities in the polymer matrix, leading to heterogeneous surfaces. Both phenomena were observed in the films prepared in this study. 3.4 FTIR The FTIR spectra of the five film formulations are presented in Fig. 3 . A broad band centered around 3293 cm − 1 corresponds to the stretching vibrations of –OH hydroxyl groups, associated with intramolecular hydrogen bonding among starch monomers, water molecules, and hydroxyl groups from glycerol (Verselino-Alvesa et al. 2022). The band at 3293 cm − 1 is of particular interest, as its intensity increased with increasing concentrations of turmeric and propolis extract. This enhancement is attributed to the interaction of hydroxyl groups from the extracts with functional groups present in potato starch, potato fiber, and “chaco.” Notably, the 0.05TE-0.15PE film exhibits the highest intensity in this band, indicating a greater presence of hydroxyl groups. This is associated with the higher content of turmeric and propolis extracts in this formulation, which contributed to increased hydrogen bonding interactions among the film components. Such interactions are linked to reduced water affinity and, consequently, decreased water vapor permeability, as previously reported by Siripatrawan and Vitchayakitti ( 2016 ). This behavior aligns with the WVP and EB results of this study. A peak at 2929 cm − 1 was observed in all film formulations. It can be attributed to the asymmetric and symmetric stretching vibrations of the C–H bonds in the aliphatic compounds present in the propolis extract (PE). The intensity of this band followed the same trend as that of the hydroxyl band at 3293 cm − 1 . This peak is also associated with the fatty acids found in wax, propolis, and curcumin (Choi 2018 ). The band at 1651 cm − 1 corresponds to the stretching vibrations of C = C bonds, related to the deformation of aromatic rings present in the components of the propolis extract, such as flavonoids, terpenes, and phenolic compounds (Verselino-Alvesa et al. 2022). The variations in the intensity of this band among the different formulations were minimal. The band at 1415 cm − 1 is attributed to the asymmetric stretching vibrations of the –CH 2 and –CH 3 groups. This assignment aligns with the findings of Zancanela et al. ( 2019 ), who reported that stretching in the range of 1375–1440 cm − 1 is commonly associated with lipid content, likely originating from the turmeric and propolis extracts incorporated into the films. Similarly, the band at 1337 cm − 1 falls within the 1200–1337 cm⁻¹ region associated with the stretching vibrations of C–O bonds in esters present in the lipids derived from turmeric and propolis extracts. This region also includes overlapping signals from the –CH 3 bending and methylene –CH 2 scissoring vibrations of lipid molecules (Orsini and Aparicio 2021 ). The characteristic peaks between 1150 cm − 1 and 924 cm − 1 are assigned to C–O bond stretching vibrations from potato starch, corresponding to the fingerprint region of the FTIR spectrum. This is consistent with the observations of Ghoshal et al. ( 2024 ), who identified IR peaks at 2925, 1167, and 999 cm − 1 as indicative of C–H, C–O–C, and C–O stretching vibrations, respectively, within starch molecules. 3.5 Water vapor permeability (WPV) Table 2 presents the water vapor permeability (WVP) values. The 0.05TE-0.15PE film exhibited the lowest WVP value of 8.25×10 − 10 g·m − 1 ·s − 1 ·Pa − 1 , likely due to enhanced interactions between the components and the higher proportion of propolis extract. This component is a chemically complex hydrophobic mixture composed of flavonoids, phenolic acids, waxes, essential oils, and other organic compounds. When combined with the polyphenols from turmeric, it increases the hydrophobic character of the polymer matrix, reducing water sorption and enhancing the barrier properties of the films (Siripatrawan and Vitchayakitti 2016 ). According to Choi ( 2018 ), turmeric also exerts a plasticizing effect due to the presence of polyphenols, increasing the free volume and molecular mobility within the polymer matrix. In contrast, the film with the highest concentrations of turmeric and propolis extracts (0.06TE-0.15PE) exhibited the highest WVP. This is likely attributed to the microfractures observed on its surface, which facilitate water vapor transmission. Tukey’s test revealed significant differences, confirming the influence of varying turmeric and propolis proportions on the WVP of the films. 3.6 Mechanical properties Table 2 shows that the 0.05TE-0.1PE and 0.05TE-0.15PE films exhibited higher tensile strength (TS), indicating better resistance, while also presenting higher elongation at break (EB). In contrast, the CF, 0.06TE-0.1PE, and 0.06TE-0.15PE films, in that order, demonstrated weaker mechanical performance. These results suggest that formulations containing 0.05 g of TE combined with 0.1–0.15 g of PE are the most favorable in terms of mechanical properties. The mechanical behavior of biocomposite films, particularly tensile strength and elongation at break, largely depends on the interfacial interactions among the components within the matrix. As shown in Fig. 4 , at a significance level of p < 0.05, the incorporation of propolis extract into the 0.05TE-0.1PE film increased the tensile strength to 1.37 MPa compared to that of the control film (CF). The mixture of propolis and turmeric extracts had a stabilizing effect on the tensile strength at lower concentrations. However, when both extracts were added at higher concentrations (0.06TE-0.15PE), the tensile strength decreased significantly to 0.816 MPa. This reduction may be attributed to the cyclic and hydrophobic structure of propolis compounds, which promote intermolecular covalent interactions with the starch matrix via hydroxyl groups at moderate concentrations. Nevertheless, an excess of propolis can lead to partial destabilization of the starch network, weakening the hydrogen bonding between starch chains and reducing tensile strength while increasing flexibility (Verselino-Alvesa et al. 2022; Eskandarinia et al. 2018 ). The slight improvement in tensile strength due to the turmeric extract may be associated with the strong adhesion of its polyphenolic compounds (curcuminoids) to the starch polymer matrix, promoting a cross-linking effect that breaks polymer–polymer bonds (Choi 2018 ; Roy and Rhim 2020 ). Regarding the elongation at break, which reflects film flexibility, Fig. 4 indicates that increasing the turmeric content from 0.05 g to 0.06 g reduced the elongation from 23.27% to 19.69%. Conversely, increasing the amount of propolis from 0.1 g to 0.15 g enhanced the elongation to 31%. This behavior aligns with the findings of Siripatrawan and Vitchayakitti ( 2016 ), who reported that the elongation at break increased with the incorporation of propolis at concentrations of up to 10%. 3.7 Antimicrobial activity Images of bacterial growth on the prepared films against gram-positive ( S. aureus ) and gram-negative ( E. coli ) bacteria are shown in Fig. 5 . The films tested against E. coli did not exhibit inhibition zones; however, no microbial growth was observed either under or on the surface of the films within Petri dishes. In contrast, the results for S. aureus differed notably. Films B (0.05TE-0.1PE) and C (0.06TE-0.1PE) did not exhibit visible inhibition zones. In contrast, films D (0.05TE-0.15PE) and E (0.06TE-0.15PE) exhibited clear inhibition zones, with film D (0.05TE-0.15PE), which contained the highest proportion of PE and the lowest proportion of TE, demonstrating the strongest antimicrobial activity against S. aureus . These findings can be attributed to the antimicrobial properties of PE, primarily due to its hydrophobic compounds. The higher susceptibility of Gram-positive bacteria was previously reported by Seibert et al. ( 2019 ), whereas Gram-negative bacteria tend to be more resistant. This resistance is attributed to the outer membrane of gram-negative bacteria, which is composed of lipopolysaccharides that hinder or delay the penetration of antimicrobial compounds from propolis (Vadillo-Rodríguez et al. 2021 ; Siripatrawan and Vitchayakitti 2016 ). Furthermore, chemical interactions among the phenolic compounds in propolis may restrict the diffusion or release of these antimicrobial agents from the film matrix, limiting their effectiveness against the bacteria surrounding the film discs during agar diffusion tests (Siripatrawan and Vitchayakitti 2016 ). This limited diffusion is consistent with the WVP results, where film D (0.05TE-0.15PE) demonstrated lower permeability, which may contribute to impeding the passage of S. aureus . Additionally, as reported by Maniglia et al. ( 2022 ), starch-based films containing turmeric did not exhibit inhibition zones, likely because of the hydrophobic nature of curcuminoids, which reduces their ability to leach into the surrounding medium. Besides the individual antimicrobial effects of PE and TE, potential interactions between the two extracts may also influence bacterial inhibition. This phenomenon was previously observed by Ardjoum et al. ( 2023 ) in films formulated with Thymus vulgaris essential oil and propolis extract. The authors suggested that the interactions between biopolymers and polyphenolic compounds could significantly affect the diffusion of active compounds into the medium. 3.8 Thermogravimetric analysis Thermogravimetric analysis (Fig. 6 ) is essential for determining the maximum temperature at which these materials can be processed or applied without undergoing thermal degradation. The base film exhibited a maximum thermal degradation temperature of 307.58°C. For films 0.05TE-0.1PE and 0.06TE-0.1PE, which contained a lower concentration of propolis extract, the thermal stability was positively influenced by turmeric extract; specifically, the higher the TE content, the greater the thermal stability. However, when the PE content increased to its maximum, as in the 0.05TE-0.15PE and 0.06TE-0.15PE films, an interaction between turmeric and the polymer matrix occurred, resulting in a decrease in the maximum degradation temperature. This behavior is consistent with the observations of Schaefer et al. ( 2020 ). Thermogravimetric analysis (TGA) of all samples revealed four distinct weight-loss stages. The first stage, occurring between 25°C and 120°C, corresponded to moisture evaporation and loss of volatile compounds, with weight losses of 3.38% (0.05TE-0.1PE), 4.06% (0.06TE-0.1PE), 1.48% (0.05TE-0.15PE), and 1.34% (CF). The second stage, between 120°C and 250°C, showed weight losses of 21.13% (0.05TE-0.1PE), 27.66% (0.06TE-0.1PE), 23.05% (0.05TE-0.15PE), 23.60% (0.06TE-0.15PE), and 10.53% (CF), corresponding mainly to glycerol volatilization and the decomposition of low-molecular-weight compounds. The third stage, from 250°C to 340°C, reflected the primary thermal degradation of the biopolymer matrix, with weight losses of 57.14% (0.05TE-0.1PE), 52.02% (0.06TE-0.1PE), 55.09% (0.05TE-0.15PE), 58.18% (0.06TE-0.15PE), and 70.87% (CF). The final remaining mass corresponds to the carbonaceous residue formed after reaching the maximum degradation point. 3.9 DSC Analysis Differential scanning calorimetry (DSC) revealed the presence of a glass transition temperature (T g ), two endothermic peaks, and two exothermic peaks, as shown in Table 3 and Fig. 7 . T g corresponds to the temperature of the transition from the glassy to rubbery state. For the potato starch-based film (CF), T g was 157.0°C, which is consistent with the influence of its components, as reported by Moreno-Ochoa et al. ( 2023 ). According to Szcześniak et al. (2018), the T g of pure potato starch is approximately 120°C, whereas that of cellulose is approximately 160°C at 2% humidity, although this value may vary depending on the potato cultivar. For the formulations 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06TE-0.15PE, the value of T g decreased significantly, ranging from 65.4°C to 62.0°C. This reduction is associated with the glass transition temperatures of the individual components, particularly propolis and turmeric extracts. Propolis has a T g of approximately 45°C, as reported by Delgado et al. ( 2016 ), whereas turmeric has a T g of approximately 65°C (Baysan et al. 2019 ). The incorporation of these components lowers the overall T g of the films due to their plasticizing effect and their interference with the starch polymer matrix. Table 3 Glass transition and degradation temperature determined through DSC of CF, 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06TE -0.15PE films. Formulation T g (°C) Endothermic (I) Exothermic (II) Endothermic (III) Exothermic (IV) T i (°C) T p (°C) ΔH (J/g) T i (°C) T p (°C) ΔH (J/g) T i (°C) T p (°C) ΔH (J/g) T i (°C) T p (°C) ΔH (J/g) CF 157.0 159.2 175.5 31.7 196.2 207.8 19.0 208.2 208.9 18.1 219.2 242.2 52.5 0.05TE-0.1PE 65.4 65.8 92.7 11.3 113.2 151.5 52.0 188.4 211.8 14.5 236.8 268.2 21.9 0.06TE-0.1PE 62.9 63.0 85.4 12.2 105.1 145.8 75.4 189.5 208.3 14.6 231.3 266.4 29.1 0.05TE-0.15PE 67.0 72.2 86.9 23.1 114.8 148.8 39.7 183.1 206.1 17.1 229.9 264.5 16.3 0.06TE-0.15PE 62.0 72.6 94.1 8.9 120.4 160 32.8 191.2 213.5 9.2 136.3 263.6 6.3 The first stage (Endo I) is associated with the removal of free water from the films and the initial evaporation of glycerin. This stage also involves the breaking of inter- and intramolecular hydrogen bonds, evaporation of residual solvents (such as ethanol), and loss of volatile compounds from propolis. These observations are consistent with those of Ardjoum et al. ( 2023 ) and Han and Song ( 2020 ). The second stage is characterized by an exothermic peak (Exo II) corresponding to the desolvation of molecular water from various components, including turmeric, propolis extract, “chaco,” and potato pulp. In the first endothermic stage (Endo I), the 0.05TE-0.1PE and 0.06TE-0.1PE formulations exhibited similar enthalpy values. For the 0.05TE-0.15PE and 0.06TE-0.15PE films, the enthalpy values differed slightly, likely due to the higher proportion of propolis extract. Regarding the exothermic enthalpy in the second stage (Exo II), an increase was observed for the 0.05TE-0.1PE and 0.06TE-0.1PE formulations as the turmeric concentration increased. In contrast, the 0.05TE-0.15PE and 0.06TE-0.15PE formulations exhibited similar enthalpies, suggesting that a higher propolis content reduces the energy required for the removal of water, glycerin evaporation, and solvent loss, likely due to the volatility of certain propolis constituents. The third stage (Endo III) corresponds to an endothermic process involving the degradation of glycerin, starch, and potato fibers. Within the temperature range of 200°C to 280°C, thermal degradation of propolis, starch, and cellulose, and the decomposition of polysaccharides began, in agreement with Ardjoum et al. ( 2023 ), Brion-Espinoza et al. ( 2021 ), and Mendes et al. ( 2020 ). The behavior in stage Endo III mirrors that of stage Endo I. The fourth stage (Exo IV) is associated with the thermal decomposition of organic components within the films. During this stage, the degradation of glycerol and starch continues, and at approximately 340°C, the elimination of hydrogen groups, depolymerization of starch carbon chains, and breakdown of carbonaceous residues occur. Regarding the exothermic enthalpy, higher turmeric concentrations reduced the energy required for the thermal decomposition of organic materials and the degradation of glycerol and starch. Notably, the 0.06TE-0.15PE formulation, which contained the highest levels of both turmeric and propolis, displayed a lower enthalpy than the base film. This is likely attributed to the high concentration of polyphenols in both bioactive components. 3.10 Water contact angle Table 2 shows that both TE and PE significantly influenced the value of water contact angle (WCA). For formulations with lower percentages of propolis extract (0.05TE-0.1PE and 0.06TE-0.1PE), the increase in TE resulted in a decrease in the value of WCA. In contrast, for the 0.05TE-0.15PE and 0.06TE-0.15PE formulations, the contact angle increased with increasing the proportion of turmeric extract, suggesting a possible synergistic effect between the two components. When both propolis and turmeric extracts were present in higher proportions, the contact angle reached its maximum value, displaying the characteristic behavior of hydrophobic materials. Consequently, the 0.06TE-0.15PE and 0.05TE-0.15PE formulations may offer advantages for packaging applications, contributing to food quality preservation. According to Hiremani et al. ( 2021 ) and Narasagoudr et al. ( 2020 ), a water contact angle (WCA) greater than 65° indicates that the film surface is hydrophobic, whereas lower values denote a hydrophilic surface. The increase in WCA observed in the composite films is related to the formation of intermolecular hydrogen bonds between starch and the hydroxyl groups present in both PE and TE. This interaction leads to a denser and more compact film structure, enhancing surface hydrophobicity. These results are consistent with the trends observed in the WVP, EB, and SEM analysis. Similarly, Marques de Farias et al. (2021) reported that even the addition of small amounts of propolis extract significantly influenced the water contact angle in a cassava starch matrix, with values increasing from 57.6° (untreated) to 65.4° and 67.3° upon incorporation of propolis extract, results that closely align with those found in this study. Conclusions Bioactive films were developed by incorporating turmeric and propolis extracts into a base solution composed of potato starch, potato fiber, “chaco,” glycerol, and water. The results demonstrated that the physicochemical, mechanical, structural, and antimicrobial properties of the films could be modulated by changing the extract concentrations. FTIR analysis revealed that all formulations exhibited similar spectra, with variations in peak intensities attributed to differences in the component concentrations. SEM images confirmed the good integration of the components in most samples, except for the 0.06TE-0.15PE formulation, which exhibited some surface irregularities. Both DSC and TGA analyses indicated that the presence of propolis and turmeric enhanced the thermal stability of the films. In terms of mechanical properties, water vapor permeability, and water contact angle, the interaction between turmeric and propolis extracts contributed to reinforcing the polymeric matrix, thereby improving these functional characteristics. Additionally, opacity and pH-sensitivity tests confirmed the intelligent behavior of the films, displaying noticeable color changes in response to variations in pH. The formulations also exhibited antimicrobial activity against Staphylococcus aureus, with the most pronounced inhibition observed in the films containing higher amounts of propolis extract. Declarations Author Contribution E.Medrano de Jara, E. Gutierrez-Oppe and M. Quequezana-Bedregal wrote the main manuscript text and E.Medrano de Jara prepared figures, P. de Alcantara Pessoa Filho reviewed the manuscript Acknowledgements This work was financially supported by the Universidad Nacional de San Agustín de Arequipa with the project number IBA-IB-49-2020-UNSA. The financial support from the Brazilian agency CNPq (process number 308882/2023-7 to PAPF) is gratefully acknowledged. We are grateful to Dr. Edgar García-Hernández from the Institute Technological of Zacatepec, México, for mechanical property measurements. References Almuhayawi MS (2020) Propolis as a Novel Antibacterial Agent. 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18:52:25","extension":"xml","order_by":64,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":171197,"visible":true,"origin":"","legend":"","description":"","filename":"64344abd442b41ad9e8d1b6f624730f91structuring.xml","url":"https://assets-eu.researchsquare.com/files/rs-7603690/v1/063c16db1ee420091bc322f5.xml"},{"id":94041184,"identity":"5cb3015f-5154-4549-b94c-a1d066b87974","added_by":"auto","created_at":"2025-10-21 18:36:26","extension":"html","order_by":65,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":180713,"visible":true,"origin":"","legend":"","description":"","filename":"earlyproof.html","url":"https://assets-eu.researchsquare.com/files/rs-7603690/v1/f193d2cd88fd513a5d1e12c4.html"},{"id":94041121,"identity":"deb5055a-39b0-4030-88f5-4b2353839b3c","added_by":"auto","created_at":"2025-10-21 18:36:24","extension":"jpeg","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":22049,"visible":true,"origin":"","legend":"\u003cp\u003eUV-Vis light transmittance of the CF, 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE y 0.06TE-0.15PE films.\u003c/p\u003e","description":"","filename":"floatimage25.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-7603690/v1/d7167b0f0bf8639d39fd811c.jpeg"},{"id":94041582,"identity":"0bce7eac-55a0-4aa0-b005-625ed6b3ca2b","added_by":"auto","created_at":"2025-10-21 18:44:24","extension":"jpeg","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":888383,"visible":true,"origin":"","legend":"\u003cp\u003eCross section morphological analysis by SEM microscopy of the samples: a) CF, b) 0.05TE-0.1PE, c) 0.06TE-0.1PE, d) 0.05TE-0.15PE, and e) 0.06TE -0.15PE with the magnification of 500 x\u003c/p\u003e","description":"","filename":"floatimage26.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-7603690/v1/9b1a0e4361b255d8b3c894c2.jpeg"},{"id":94041124,"identity":"7b15dad7-ae0b-4304-ab90-a377dbc694d1","added_by":"auto","created_at":"2025-10-21 18:36:24","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":64634,"visible":true,"origin":"","legend":"\u003cp\u003eFTIR spectra of CF, 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06TE -0.15PE films.\u003c/p\u003e","description":"","filename":"floatimage27.png","url":"https://assets-eu.researchsquare.com/files/rs-7603690/v1/b9d0d959c9b24a3da97291f6.png"},{"id":94041125,"identity":"0c02efb8-0c7b-48e5-a3a1-5f5ad9dd6bbf","added_by":"auto","created_at":"2025-10-21 18:36:25","extension":"jpg","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":142610,"visible":true,"origin":"","legend":"\u003cp\u003eTensile strength and elongation at break curves of CF, 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06TE -0.15PE films.\u003c/p\u003e","description":"","filename":"4.jpg","url":"https://assets-eu.researchsquare.com/files/rs-7603690/v1/8ca7e77b472bcdf55822e887.jpg"},{"id":94042716,"identity":"cd5000cc-85c0-49bb-be32-6e25bf01a8f5","added_by":"auto","created_at":"2025-10-21 19:08:25","extension":"png","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":573550,"visible":true,"origin":"","legend":"\u003cp\u003eBacterial growth in A (CF), B (0.05TE-0.1PE), C (0.06TE-0.1PE), D (0.05TE-0.15PE) and E (0.06TE -0.15PE) films.\u003c/p\u003e","description":"","filename":"floatimage28.png","url":"https://assets-eu.researchsquare.com/files/rs-7603690/v1/eb4a9693b6f5d587c8698905.png"},{"id":94042023,"identity":"9b0db8be-504e-4e54-a19b-4712f6934271","added_by":"auto","created_at":"2025-10-21 18:52:25","extension":"jpeg","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":691010,"visible":true,"origin":"","legend":"\u003cp\u003eTGA of CF, 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06 TE -0.15PE films.\u003c/p\u003e","description":"","filename":"floatimage29.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-7603690/v1/289b2824cd9220cd1bc799ee.jpeg"},{"id":94042400,"identity":"7f4b97e0-f3f2-4c54-9d47-bc3b231984bd","added_by":"auto","created_at":"2025-10-21 19:00:25","extension":"png","order_by":7,"title":"Figure 7","display":"","copyAsset":false,"role":"figure","size":72891,"visible":true,"origin":"","legend":"\u003cp\u003eDSC thermograms of CF, 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06TE -0.15PE films.\u003c/p\u003e","description":"","filename":"floatimage30.png","url":"https://assets-eu.researchsquare.com/files/rs-7603690/v1/92cb1ecfe12c8c2c1e8c06e6.png"},{"id":94290360,"identity":"6fea52b5-235e-4d61-b1a7-d8e7dc50e236","added_by":"auto","created_at":"2025-10-27 11:15:26","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":3446161,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-7603690/v1/cb98bcbc-c201-4073-9598-54549e97d427.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Development of intelligent and active films based on potato waste, Peruvian clay, propolis and turmeric extracts as indicators of the durability and quality in foods","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003eIn recent years, research on food packaging incorporating natural additives has advanced with the use of functional materials. These materials can provide information about the quality and shelf life of packaged products via color changes (smart components) and inhibit microbial growth (active components). Controlling these properties may facilitate the transportation and commercialization of food products, thereby reducing significant economic losses. Natural polymers, such as proteins, polysaccharides, and lipids, offer great potential as polymeric matrices to replace synthetic plastics. Starch is a well-known biopolymer due to its biocompatibility, biodegradability, and widespread availability, and it can be readily processed into thermoplastic materials. Cellulose, obtained as a by-product of potato starch production, is widely employed in the manufacture of biodegradable films as a reinforcing agent to improve their mechanical properties (Gaspar et al. \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Peruvian clay, known as \u0026ldquo;chaco,\u0026rdquo; is another additive that can be incorporated into film formulations. It interacts with starch to enhance the barrier, mechanical, and thermal properties, by altering molecular mobility and increasing tortuosity, thereby hindering diffusion pathways and reducing solvent absorption (Slabutsky et al. \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2012\u003c/span\u003e). Turmeric typically contains 9.3% protein, 49.4% cellulose, 24.8% starch, and 3.14% curcuminoids, which act as antioxidant agents (Maniglia et al. \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Curcumin functions as a barrier against ultraviolet radiation and can be incorporated into smart films designed for packaging photosensitive products (Pi\u0026ntilde;eros-Hernandez et al. \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). The use of natural resins, such as propolis, has proven effective in preserving a variety of foods due to its composition of balsamic substances (50%), waxes (30%), essential and aromatic oils (10%), pollen (5%), and other minor components (5%) (Oleg\u0026aacute;rio et al. \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). In addition, propolis contains numerous bioactive compounds, including phenolic acids and their esters, flavonoids (flavones, flavanones, flavonols, and chalcones), terpenes, triterpenes, aromatic aldehydes, alcohols, fatty acids, stilbenes, steroids, amino acids, lignans, and sugars (Oroian et al. \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). Propolis has attracted considerable attention because of its antibacterial, antifungal, anti-inflammatory, antioxidant, and therapeutic properties. Its applications include the development of food packaging materials with antioxidant and antimicrobial functionalities, demonstrating antimicrobial effects against \u003cem\u003eStaphylococcus aureus\u003c/em\u003e, \u003cem\u003ePhotobacterium damselae\u003c/em\u003e, \u003cem\u003eStreptococcus mutans\u003c/em\u003e, and \u003cem\u003ePseudomonas aeruginosa\u003c/em\u003e (Almuhayawi \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Bertotto et al. \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2022\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThe objective of this study was to develop films based on potato starch, potato fiber, and \u0026ldquo;chaco,\u0026rdquo; incorporating turmeric and propolis extracts, and to evaluate the effects of these additives on the films\u0026rsquo; physicochemical properties, antimicrobial activity, and smart sensing capabilities.\u003c/p\u003e"},{"header":"2. Material and Methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\u003ch2\u003e2.1 Material\u003c/h2\u003e\u003cp\u003ePotato starch (11.25% of moisture, AOAC:2005; 21.56% amylose, 78.41% amylopectin, Amylose Kit MEGAZIME) and potato fiber (2% of moisture, AOAC:2005) were extracted from the potato waste (\u003cem\u003eSolanum tuberosum\u003c/em\u003e) of the \u0026ldquo;\u0026uacute;nica\u0026rdquo; variety obtained from a local producer of Arequipa. Glycerol from Sigma Aldrich (purity 99%) was used as the plasticizer for the film-forming solution. Peruvian clay, \u0026ldquo;chaco\u0026rdquo;, was acquired from Az\u0026aacute;ngaro, Puno (Al: 59.93 g/kg; Si: 67.85 g/kg; K:10.44 g/kg, ICP-OES: EPA METHOD 200.7). Propolis extract was obtained from local beekeepers in the Arequipa region (12-oleano 4,8 dimetil 6-1metil: 20.64%; escualeno: 10,98%; alpha Bisabolol; 10,84%, GC-MS). Turmeric (\u003cem\u003eCurcuma longa\u003c/em\u003e L.) turmeric extract was obtained from a local market for Arequipa (curcumin: 165.51 mg/kg; detoxicurcumin: 55,25 mg/kg; bisdetoxi curcumin:45,37 mg/g, HPLC). Distilled water and ethanol (96% purity, from Merck) were used in all experiments.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec4\" class=\"Section2\"\u003e\u003ch2\u003e2.2 Methods\u003c/h2\u003e\u003cdiv id=\"Sec5\" class=\"Section3\"\u003e\u003ch2\u003e2.2.1 Preparation of raw material\u003c/h2\u003e\u003cp\u003e\u003cem\u003eExtraction of starch and fiber potato\u003c/em\u003e\u003c/p\u003e\u003cp\u003eNative starch was extracted from potato waste (\u003cem\u003eSolanum tuberosum\u003c/em\u003e) of a \u0026ldquo;unique\u0026rdquo; variety, which is currently the most commercially available. The potatoes were weighed, washed, peeled, and cut into small pieces. The pieces were crushed in distilled water using an Oster blender (Model 4655-PRO, USA) at a 1:1 ratio (w/v). The resulting mixture was filtered, and the sediment was allowed to settle for 2 h at room temperature. Multiple washing steps were performed to obtain starch free of impurities. The purified starch was then dried in an oven (Memmert UF55, Germany) at 50\u0026deg;C for 24 h, ground in a blender, and sieved through a Tyler mesh 100 (USA). The residual potato pulp, waste from the starch extraction process, corresponding to the press cake, was collected and processed under the same drying and sieving conditions as the starch (de Jara et al., \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e\u003cp\u003e\u003cem\u003eProduction of Propolis Extract (PE)\u003c/em\u003e\u003c/p\u003e\u003cp\u003ePropolis was dispersed in an 80% ethanol solution at a ratio of 1:30 (g/mL). The mixture was subjected to ultrasonic-assisted extraction in an ultrasonic bath (ZCC019, Nahita, Spain) for 25 min at 65\u0026deg;C. Following extraction, the mixture was centrifuged at 4000 rpm for 10 min (Sigma 1\u0026ndash;16, Sigma, Germany) to remove waxes and other insoluble materials. The supernatant was filtered under vacuum using a vacuum pump (ISOLAB 622.12.001, Isolab, Germany). The filtrate was subsequently concentrated at 40\u0026deg;C using a rotary evaporator (RE-100-Pro; Biobase, China) to obtain the propolis extract (PE). The final extract was stored in amber bottles at 4\u0026deg;C until use. This procedure was adapted from that described by Cavalaro et al. (\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), Ding et al. (\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), Yuan et al. (\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), and Yusof et al. (\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e\u003cp\u003e\u003cem\u003eProduction of Turmeric extract (TE)\u003c/em\u003e\u003c/p\u003e\u003cp\u003eTurmeric rhizomes were cut into small pieces and dried at 50\u0026deg;C for 24 hours. The dried turmeric was then ground into powder and passed through a 40-mesh sieve. The powder was stored in a dark environment to prevent photodegradation. For the extraction, 1 g of turmeric powder was mixed with 100 mL of acidified ethanol and stirred for 5 minutes at 25\u0026deg;C. The resulting mixture was filtered, and the turmeric extract (TE) was stored in amber bottles at 15\u0026deg;C until use. This procedure was adapted from Chen and Bhandari (2020).\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec6\" class=\"Section3\"\u003e\u003ch2\u003e2.2.2. Film production\u003c/h2\u003e\u003cp\u003e\u003cem\u003ePreparation of the film-forming solution\u003c/em\u003e\u003c/p\u003e\u003cp\u003eA mixture of 3 g of potato starch and 0.7 g of potato fiber was dissolved in 100 mL of distilled water and stirred using a magnetic stirrer at 420 rpm until the starch gelatinization temperature (60\u0026deg;C) was reached. Subsequently, 2.2 mL of glycerol was added as a plasticizer, and the solution was maintained at this temperature for 20 minutes. In parallel, 0.5 g of Peruvian clay (\u0026ldquo;chaco\u0026rdquo;) was dispersed in 15 mL of distilled water and subjected to ultrasonic treatment for 30 minutes at 40\u0026deg;C to promote activation. This clay suspension was then incorporated into the film-forming solution, which was heated to 80\u0026deg;C, held for 10 minutes, and subsequently cooled to 40\u0026deg;C.\u003c/p\u003e\u003cp\u003e\u003cem\u003eFilm preparation\u003c/em\u003e\u003c/p\u003e\u003cp\u003eFive types of films (CF, 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06TE-0.15PE) were prepared using the casting technique. The control film (CF) was formulated from the basic film-forming solution, which served as the matrix for developing the active and intelligent films. Turmeric extract (TE) was incorporated at two levels, 5 mL and 6 mL per sample of film-forming solution as described in the previous section, corresponding to 0.05 g and 0.06 g of pure turmeric, respectively. These levels are identified as 0.05TE and 0.06TE. Propolis extract (PE) was also added at two levels, 1 mL and 1.5 mL, equivalent to 0.1 g and 0.15 g of pure propolis, respectively. For all active formulations, PE was incorporated at 40\u0026deg;C under stirring at 1200 rpm for 10 minutes. Subsequently, TE was added, and the mixture was stirred for an additional 10 minutes. The resulting film-forming solutions were degassed by ultrasonication for 30 minutes at 40\u0026deg;C to remove air bubbles. All solutions were then cast onto flat surfaces and dried in a Memmert UF55 oven with air circulation at 40\u0026deg;C for 22 hours. Once dried, the films were carefully removed and stored under controlled conditions for further characterization.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec7\" class=\"Section3\"\u003e\u003ch2\u003e2.2.3 Film characterization\u003c/h2\u003e\u003cp\u003e\u003cdiv class=\"BlockQuote\"\u003e\u003cp\u003e\u003cem\u003ePhysical appearance of the films\u003c/em\u003e\u003c/p\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eA colorimeter (CR-400, Minolta, Japan) was used to determine the color parameters (L, a, and b) of the films containing TE and PE. Films of 2 \u0026times; 2 cm were immersed in buffer solutions with pH values ranging from 2 to 12 for 10 min. The total color difference (ΔE) was calculated using the following equation:\u003cdiv id=\"Equ1\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equ1\" name=\"EquationSource\"\u003e\n$$\\:\\varDelta\\:E=\\sqrt{{({L}^{*}-L)}^{2}+{({a}^{*}-a)}^{2}+{({b}^{*}-b)}^{2}}$$\u003c/div\u003e\u003cdiv class=\"EquationNumber\"\u003e1\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003ewhere \u003cem\u003eL\u003c/em\u003e, \u003cem\u003ea\u003c/em\u003e, and \u003cem\u003eb\u003c/em\u003e represent the color parameters of the film, and \u003cem\u003eL\u003c/em\u003e\u003csup\u003e\u003cem\u003e*\u003c/em\u003e\u003c/sup\u003e(96.71), \u003cem\u003ea\u003c/em\u003e\u003csup\u003e\u003cem\u003e*\u003c/em\u003e\u003c/sup\u003e(-0.35), and \u003cem\u003eb\u003c/em\u003e\u003csup\u003e\u003cem\u003e*\u003c/em\u003e\u003c/sup\u003e (1.02) represent the standard parameters of the white plate used as the background. The assays were done by triplicate.\u003c/p\u003e\u003cp\u003e\u003cem\u003eLight barrier ability and opacity\u003c/em\u003e\u003c/p\u003e\u003cp\u003eFor UV-Vis spectrum analysis, film samples (0.9 cm \u0026times; 4 cm) were analyzed using a spectrophotometer (HITACHI, model U-2910, Japan) over a wavelength range of 200\u0026ndash;800 nm to obtain their UV-Vis spectra. Light transmittance and opacity were determined following the method described by Liu et al. (\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2017\u003c/span\u003e), with slight modifications. The transmittance at 600 nm was used to calculate the opacity of the films, calculated using Eq.\u0026nbsp;\u003cspan refid=\"Equ2\" class=\"InternalRef\"\u003e2\u003c/span\u003e:\u003cdiv id=\"Equ2\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equ2\" name=\"EquationSource\"\u003e\n$$\\:Opacity\\:=\\:\\frac{{Abs}_{600}}{x}$$\u003c/div\u003e\u003cdiv class=\"EquationNumber\"\u003e2\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003ewhere Abs\u003csub\u003e600\u003c/sub\u003e is the absorbance value at 600 nm and x is the film thickness (mm). The assays were done by triplicate.\u003c/p\u003e\u003cp\u003e\u003cem\u003eScanning electron microscopy (SEM)\u003c/em\u003e\u003c/p\u003e\u003cp\u003eThe cross-sectional microstructures of the films were examined using a scanning electron microscope (JSM-6010LA, JEOL, Japan) operated at an accelerating voltage of 10 kV and a magnification of 500\u0026times;. Film samples were cryo-fractured by immersion in liquid nitrogen. The fractured samples were mounted on aluminum stubs using double-sided carbon adhesive tabs and subsequently sputter-coated with a gold-palladium alloy for 45 seconds using a Denton Desk II sputter coater (Denton Vacuum, Moorestown, NJ, USA).\u003c/p\u003e\u003cp\u003e\u003cem\u003eFourier transform infrared (FTIR)\u003c/em\u003e\u003c/p\u003e\u003cp\u003eThe FTIR spectra of the films were obtained using a Spectrum Two FTIR spectrometer (PerkinElmer Inc., MA, USA) in the range of 4000\u0026thinsp;\u0026minus;\u0026thinsp;400 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e, operating in attenuated transmittance mode.\u003c/p\u003e\u003cp\u003e\u003cem\u003eWater vapor permeability (WVP)\u003c/em\u003e\u003c/p\u003e\u003cp\u003eThe water vapor permeability (WVP) of the films was determined gravimetrically, according to the method described by (Quequezana-Bedregal et al. \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). The vials were filled with 1.0 mL of an oversaturated potassium nitrate solution, sealed with films, and placed in a desiccator with silica gel and a wet indicator. The weight of the vials was registered at 1 h intervals for 8 h. The water vapor permeation rate (WVPR) was obtained by dividing the slope of the linear portion of the weight gain versus time by the area of the film (1.96 x 10\u003csup\u003e\u0026minus;\u0026thinsp;5\u003c/sup\u003e m\u003csup\u003e2\u003c/sup\u003e). Finally, WVP was calculated using Eq.\u0026nbsp;\u003cspan refid=\"Equ3\" class=\"InternalRef\"\u003e3\u003c/span\u003e:\u003cdiv id=\"Equ3\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equ3\" name=\"EquationSource\"\u003e\n$$\\:WVP\\:=\\:\\frac{WVPR\\times\\:z}{P\\:\\times\\:({RH}_{1}-R{H}_{2})}$$\u003c/div\u003e\u003cdiv class=\"EquationNumber\"\u003e3\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003ewherein \u003cem\u003ez\u003c/em\u003e is the film thickness (m), \u003cem\u003eP\u003c/em\u003e is the water vapor pressure (Pa), \u003cem\u003eRH\u003c/em\u003e\u003csub\u003e\u003cem\u003e1\u003c/em\u003e\u003c/sub\u003e and \u003cem\u003eRH\u003c/em\u003e\u003csub\u003e\u003cem\u003e2\u003c/em\u003e\u003c/sub\u003e represent the relative humidity of the supersaturated KNO\u003csub\u003e3\u003c/sub\u003e solution and the relative humidity of the environment inside the desiccator, respectively. The assays were done by triplicate.\u003c/p\u003e\u003cp\u003e\u003cem\u003eMechanical properties\u003c/em\u003e\u003c/p\u003e\u003cp\u003eThe tensile strength (TS) and the elongation at break (EB) of the films were determined using a universal test machine (Model 4500, Instron, Canton, MA) according to the ASTM D882-02 standard method (ASTM, 1996). Rectangular samples (10 cm \u0026times; 1 cm) were cut and conditioned at 50% RH and 25\u0026deg;C for 48 h. The initial distance between the grips was 50 mm and their speed was set at 0.5 mm/s. Six replicates were evaluated for each formulation.\u003c/p\u003e\u003cp\u003e\u003cem\u003eAntimicrobial activity\u003c/em\u003e\u003c/p\u003e\u003cp\u003eThe antimicrobial activities of the films against \u003cem\u003eEscherichia coli\u003c/em\u003e (ATCC 25922) and \u003cem\u003eStaphylococcus aureus\u003c/em\u003e (ATCC 25923) were evaluated using the disk diffusion method, as described by Siripatrawan and Vitchayakitti (\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). Sterilized Mueller-Hinton agar was poured into Petri dishes and allowed to solidify. Subsequently, 100 \u0026micro;L of bacterial suspension\u0026mdash;prepared in sterile physiological saline solution (0.9% w/v) and adjusted to a 0.5 McFarland standard\u0026mdash;was uniformly spread on the agar surface using a sterile swab. Circular film discs (6 mm in diameter) were sterilized under ultraviolet light for one hour before being placed on the inoculated agar. The plates were then incubated at 37\u0026deg;C for 24 hours to allow microbial growth. Antimicrobial activity was qualitatively assessed by measuring the diameter of the inhibition zones formed around the film discs, which indicated bacterial growth suppression at the contact surface.\u003c/p\u003e\u003cp\u003e\u003cem\u003eThermogravimetric Analysis and Differential Scanning Calorimetry (TGA-DSC)\u003c/em\u003e\u003c/p\u003e\u003cp\u003eThermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) were performed using a TA Instruments SDT 650 (New Castle, USA). Film samples (~\u0026thinsp;10 mg) were placed in hermetically sealed aluminum pans and heated from 25\u0026deg;C to 600\u0026deg;C at a heating rate of 10\u0026deg;C\u0026middot;min⁻\u0026sup1; under a nitrogen atmosphere with a flow rate of 20 mL\u0026middot;min⁻\u0026sup1;. Thermal degradation profiles were obtained from TGA curves, while glass transition temperatures (\u003cem\u003eT\u003c/em\u003e\u003csub\u003e\u003cem\u003eg\u003c/em\u003e\u003c/sub\u003e) were determined from DSC thermograms using TRIOS Software (TA Instruments).\u003c/p\u003e\u003cp\u003e\u003cem\u003eWater contact angle\u003c/em\u003e\u003c/p\u003e\u003cp\u003eThe water contact angle (WCA) of the films was measured using a goniometer developed at the Zacatepec Technological Institute, Mexico. A 20 \u0026micro;L droplet of distilled water was carefully placed on the surface of the film (solid\u0026ndash;liquid interface) at 23\u0026deg;C. The evolution of the droplet shape was recorded for 1 minute using an optical video camera (Steren 1003) coupled with AVACAM software, which enabled the determination of the internal contact angle. Measurements were performed on both sides of each droplet, and the values were averaged. A minimum of 10 replicates were conducted for each film sample (Vargas-Torres et al. \u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2017\u003c/span\u003e).\u003c/p\u003e\u003cp\u003e\u003cem\u003eStatistical analysis\u003c/em\u003e\u003c/p\u003e\u003cp\u003eAll data are expressed as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation. Significant differences among the treatment means were determined by analysis of variance (ANOVA) at a 5% probability level (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05) using Minitab Statistical Software (Minitab, 2018).\u003c/p\u003e\u003c/div\u003e\u003c/div\u003e"},{"header":"3. Results and discussion","content":"\u003cdiv id=\"Sec9\" class=\"Section2\"\u003e\u003ch2\u003e3.1 Physical appearance of the films\u003c/h2\u003e\u003cp\u003eIt can be observed from Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e that the 0.06TE-0.15PE film exhibited the greatest color variation, with ΔE values ranging from 42.93 at pH 2 to 60.52 at pH 12. This behavior may be attributed to the highest concentrations of both turmeric and propolis extracts in this formulation. Similarly, the 0.06TE-0.1PE film, which contains the maximum amount of turmeric and the minimum amount of propolis extract, also showed a marked color change, with ΔE ranging from 41.50 at pH 2 to 49.98 at pH 12. The 0.05TE-0.1PE and 0.05TE-0.15PE films display mostly a delicate contrast, likely due to their lower TE.\u003c/p\u003e\u003cp\u003eSiripatrawan and Vitchayakitti (\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2016\u003c/span\u003e) reported that increasing PE concentration leads to more intense orange coloration in films when PE increases from 0 to 20%, a result attributed to the presence of colored compounds in propolis. However, this tendency was not observed in the films developed in this study, possibly because the maximum PE concentration used was lower (5% w/w relative to potato starch). Furthermore, the incorporation of complex natural extracts into polymeric films tends to reduce their transparency and affect visual quality, as indicated by the increase in \u003cem\u003eΔE\u003c/em\u003e values with higher TE and PE concentrations (Ardjoum et al. \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2023\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThe \u003cem\u003eL\u003c/em\u003e value increased with the addition of TE, indicating enhanced transparency, consistent with the observations of Surendhiran et al. (\u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). However, the \u003cem\u003eb\u003c/em\u003e value remained relatively constant, likely due to the combined presence of PE and \u0026ldquo;chaco,\u0026rdquo; which may have mitigated the yellow color typically imparted by turmeric.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eTotal color difference (ΔE) of the films 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE and 0.06TE -0.15PE from pH 2 to pH 12.\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"7\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eFilm\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003epH\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003e\u003cem\u003eL\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003ea\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003e\u003cem\u003eb\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eΔ\u003cem\u003eE\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c7\"\u003e\u003cp\u003eAppearance\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\" morerows=\"5\" rowspan=\"6\"\u003e\u003cp\u003e0.05TE-0.1PE\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e47.65\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e-0.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e20.26\u0026thinsp;\u0026plusmn;\u0026thinsp;0.24\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e50.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e55.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e-1.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e17.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e42.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e55.84\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e-1.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e18.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e42.82\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e47.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.14\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e0.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e18.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e50.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e52.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e-1.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e18.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e45.42\u0026thinsp;\u0026plusmn;\u0026thinsp;0.26\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e47.18\u0026thinsp;\u0026plusmn;\u0026thinsp;0.37\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e4.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e21.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.68\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e52.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.67\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\" morerows=\"5\" rowspan=\"6\"\u003e\u003cp\u003e0.06TE-0.1PE\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e57.77\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e-1.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e18.46\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e41.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e58.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e-1.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e18.74\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e41.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e56.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e-0.87\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e16.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e41.54\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e48.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e1.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e16.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.41\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e48.44\u0026thinsp;\u0026plusmn;\u0026thinsp;0.44\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e50.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e-0.93\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e18.27\u0026thinsp;\u0026plusmn;\u0026thinsp;0.46\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e47.77\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e49.01\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e4.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e20.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.44\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e49.98\u0026thinsp;\u0026plusmn;\u0026thinsp;0.38\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\" morerows=\"5\" rowspan=\"6\"\u003e\u003cp\u003e0.05TE-0.15PE\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e48.79\u0026thinsp;\u0026plusmn;\u0026thinsp;0.33\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e-1.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e19.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e49.79\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e48.44\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e-0.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e20.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.38\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e50.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.26\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e45.32\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e0.47\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e19.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e52.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e44.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.19\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e0.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e17.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.51\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e52.63\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e45.77\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e-0.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e19.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e52.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e42.51\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e3.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e19.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e55.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\" morerows=\"5\" rowspan=\"6\"\u003e\u003cp\u003e0.06TE-0.15PE\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e54.75\u0026thinsp;\u0026plusmn;\u0026thinsp;0.75\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e-1.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e16.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e42.93\u0026thinsp;\u0026plusmn;\u0026thinsp;0.73\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e46.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e-0.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e20.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e51.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e44.73\u0026thinsp;\u0026plusmn;\u0026thinsp;0.36\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e0.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e18.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.90\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e52.36\u0026thinsp;\u0026plusmn;\u0026thinsp;0.72\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e40.74\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e1.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e17.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e55.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e45.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e0.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e18.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e52.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e\u003cp\u003e35.77\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e\u003cp\u003e7.79\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e\u003cp\u003e17.36\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e60.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.24\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec10\" class=\"Section2\"\u003e\u003ch2\u003e3.2 Film Opacity\u003c/h2\u003e\u003cp\u003eAs shown in Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e, the influence of propolis extract on transmittance percentage is evident. The 0.06TE-0.15PE film exhibited the lowest transmittance compared to the 0.05TE-0.1PE and 0.06TE-0.1PE films. This reduction in transmittance is likely due to the presence of colored compounds such as resins and essential oils contained in the propolis extract, as previously reported by Siripatrawan and Vitchayakitti (\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). This trend is further supported by the opacity values presented in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e, which shows that the 0.06TE-0.15PE film presented the highest opacity, consistent with its lower transmittance. This behavior is attributed to the combined effect of the higher concentrations of both PE and TE in the formulation, consistent with the observations of Schaefer et al. (\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThe control film (CF) exhibited the lowest opacity, as it did not contain either turmeric extract or propolis extract. This result is statistically significant, as confirmed by the Tukey test.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003ePhysical and mechanical properties of CF, 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06TE -0.15PE films: opacity, water vapor permeability (WVP), tensile strength (TS), elongation at break (EB) and water contact angle (WCA).\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eFilm\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eOpacity (mm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eWVP (\u0026times;10\u003csup\u003e\u0026minus;\u0026thinsp;10\u003c/sup\u003e g m\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003es\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003ePa\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eTS (MPa)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eEB (%)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eWCA (\u0026ordm;)\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3.68\u0026thinsp;\u0026plusmn;\u0026thinsp;0.37\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e9.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e25.6\u0026thinsp;\u0026plusmn;\u0026thinsp;2.3\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e49.6\u0026thinsp;\u0026plusmn;\u0026thinsp;2.7\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e0.05TE-0.1PE\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e5.31\u0026thinsp;\u0026plusmn;\u0026thinsp;0.84\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e8.73\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e28.9\u0026thinsp;\u0026plusmn;\u0026thinsp;4.7\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e62.0\u0026thinsp;\u0026plusmn;\u0026thinsp;3.1\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e0.06TE-0.1PE\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e6.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e9.51\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.39\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e19.7\u0026thinsp;\u0026plusmn;\u0026thinsp;1.7\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e52.1\u0026thinsp;\u0026plusmn;\u0026thinsp;3.4\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e0.05TE-0.15PE\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e6.14\u0026thinsp;\u0026plusmn;\u0026thinsp;1.91\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e8.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.21\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e31.8\u0026thinsp;\u0026plusmn;\u0026thinsp;1.2\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e60.7\u0026thinsp;\u0026plusmn;\u0026thinsp;3.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e0.06TE -0.15PE\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e6.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.94\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e8.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.82\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e30.9\u0026thinsp;\u0026plusmn;\u0026thinsp;1.2\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e65.9\u0026thinsp;\u0026plusmn;\u0026thinsp;3.6\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"6\"\u003e\u003csup\u003ea\u0026minus;c: different small caps in the same row indicate significant difference between f, as revealed by Tukey\u0026rsquo;s test, p\u0026lt;0.05\u003c/sup\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec11\" class=\"Section2\"\u003e\u003ch2\u003e3.3 Microstructure\u003c/h2\u003e\u003cp\u003eFigure \u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e shows the cross-sectional micrographs of the five film formulations (CF, 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06TE-0.15PE). The micrographs of the 0.05TE-0.1PE and 0.06TE-0.1PE films displayed similarly irregular surfaces, likely resulting from the presence of ungelatinized starch granules. This observation may be associated with the lower concentration of propolis extract, and to the fact that the levels of turmeric extract are similar.\u003c/p\u003e\u003cp\u003eIn contrast, the films containing the highest concentration of propolis extract (0.05TE-0.15PE and 0.06TE-0.15PE) exhibited emulsion droplets of varying sizes, attributed to the presence of propolis extract dispersed within the polymeric matrix. Additionally, the 0.06TE-0.15PE film displayed visible cracks, which resulted in higher fragility.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eRegarding the SEM structural properties, the 0.05TE-0.15PE film exhibited a more homogeneous surface than the other formulations, resulting in films with improved mechanical and water vapor permeability (WVP) properties. Villalobos et al. (\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e2017\u003c/span\u003e) reported that incorporating propolis extract into starch-based films led to composite films with greater surface roughness than starch films without additives. Conversely, Yang et al. (\u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2022\u003c/span\u003e) noted that the addition of turmeric extract can induce structural discontinuities in the polymer matrix, leading to heterogeneous surfaces. Both phenomena were observed in the films prepared in this study.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec12\" class=\"Section2\"\u003e\u003ch2\u003e3.4 FTIR\u003c/h2\u003e\u003cp\u003eThe FTIR spectra of the five film formulations are presented in Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003e. A broad band centered around 3293 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e corresponds to the stretching vibrations of \u0026ndash;OH hydroxyl groups, associated with intramolecular hydrogen bonding among starch monomers, water molecules, and hydroxyl groups from glycerol (Verselino-Alvesa et al. 2022). The band at 3293 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e is of particular interest, as its intensity increased with increasing concentrations of turmeric and propolis extract. This enhancement is attributed to the interaction of hydroxyl groups from the extracts with functional groups present in potato starch, potato fiber, and \u0026ldquo;chaco.\u0026rdquo;\u003c/p\u003e\u003cp\u003eNotably, the 0.05TE-0.15PE film exhibits the highest intensity in this band, indicating a greater presence of hydroxyl groups. This is associated with the higher content of turmeric and propolis extracts in this formulation, which contributed to increased hydrogen bonding interactions among the film components. Such interactions are linked to reduced water affinity and, consequently, decreased water vapor permeability, as previously reported by Siripatrawan and Vitchayakitti (\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). This behavior aligns with the WVP and EB results of this study.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eA peak at 2929 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e was observed in all film formulations. It can be attributed to the asymmetric and symmetric stretching vibrations of the C\u0026ndash;H bonds in the aliphatic compounds present in the propolis extract (PE). The intensity of this band followed the same trend as that of the hydroxyl band at 3293 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e. This peak is also associated with the fatty acids found in wax, propolis, and curcumin (Choi \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2018\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThe band at 1651 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e corresponds to the stretching vibrations of C\u0026thinsp;=\u0026thinsp;C bonds, related to the deformation of aromatic rings present in the components of the propolis extract, such as flavonoids, terpenes, and phenolic compounds (Verselino-Alvesa et al. 2022). The variations in the intensity of this band among the different formulations were minimal.\u003c/p\u003e\u003cp\u003eThe band at 1415 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e is attributed to the asymmetric stretching vibrations of the \u0026ndash;CH\u003csub\u003e2\u003c/sub\u003e and \u0026ndash;CH\u003csub\u003e3\u003c/sub\u003e groups. This assignment aligns with the findings of Zancanela et al. (\u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), who reported that stretching in the range of 1375\u0026ndash;1440 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e is commonly associated with lipid content, likely originating from the turmeric and propolis extracts incorporated into the films.\u003c/p\u003e\u003cp\u003eSimilarly, the band at 1337 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e falls within the 1200\u0026ndash;1337 cm⁻\u0026sup1; region associated with the stretching vibrations of C\u0026ndash;O bonds in esters present in the lipids derived from turmeric and propolis extracts. This region also includes overlapping signals from the \u0026ndash;CH\u003csub\u003e3\u003c/sub\u003e bending and methylene \u0026ndash;CH\u003csub\u003e2\u003c/sub\u003e scissoring vibrations of lipid molecules (Orsini and Aparicio \u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThe characteristic peaks between 1150 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e and 924 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e are assigned to C\u0026ndash;O bond stretching vibrations from potato starch, corresponding to the fingerprint region of the FTIR spectrum. This is consistent with the observations of Ghoshal et al. (\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e2024\u003c/span\u003e), who identified IR peaks at 2925, 1167, and 999 cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e as indicative of C\u0026ndash;H, C\u0026ndash;O\u0026ndash;C, and C\u0026ndash;O stretching vibrations, respectively, within starch molecules.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec13\" class=\"Section2\"\u003e\u003ch2\u003e3.5 Water vapor permeability (WPV)\u003c/h2\u003e\u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e presents the water vapor permeability (WVP) values. The 0.05TE-0.15PE film exhibited the lowest WVP value of 8.25\u0026times;10\u003csup\u003e\u0026minus;\u0026thinsp;10\u003c/sup\u003e g\u0026middot;m\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e\u0026middot;s\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e\u0026middot;Pa\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e, likely due to enhanced interactions between the components and the higher proportion of propolis extract. This component is a chemically complex hydrophobic mixture composed of flavonoids, phenolic acids, waxes, essential oils, and other organic compounds. When combined with the polyphenols from turmeric, it increases the hydrophobic character of the polymer matrix, reducing water sorption and enhancing the barrier properties of the films (Siripatrawan and Vitchayakitti \u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). According to Choi (\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2018\u003c/span\u003e), turmeric also exerts a plasticizing effect due to the presence of polyphenols, increasing the free volume and molecular mobility within the polymer matrix. In contrast, the film with the highest concentrations of turmeric and propolis extracts (0.06TE-0.15PE) exhibited the highest WVP. This is likely attributed to the microfractures observed on its surface, which facilitate water vapor transmission. Tukey\u0026rsquo;s test revealed significant differences, confirming the influence of varying turmeric and propolis proportions on the WVP of the films.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec14\" class=\"Section2\"\u003e\u003ch2\u003e3.6 Mechanical properties\u003c/h2\u003e\u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e shows that the 0.05TE-0.1PE and 0.05TE-0.15PE films exhibited higher tensile strength (TS), indicating better resistance, while also presenting higher elongation at break (EB). In contrast, the CF, 0.06TE-0.1PE, and 0.06TE-0.15PE films, in that order, demonstrated weaker mechanical performance. These results suggest that formulations containing 0.05 g of TE combined with 0.1\u0026ndash;0.15 g of PE are the most favorable in terms of mechanical properties.\u003c/p\u003e\u003cp\u003eThe mechanical behavior of biocomposite films, particularly tensile strength and elongation at break, largely depends on the interfacial interactions among the components within the matrix. As shown in Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003e, at a significance level of p\u0026thinsp;\u0026lt;\u0026thinsp;0.05, the incorporation of propolis extract into the 0.05TE-0.1PE film increased the tensile strength to 1.37 MPa compared to that of the control film (CF). The mixture of propolis and turmeric extracts had a stabilizing effect on the tensile strength at lower concentrations. However, when both extracts were added at higher concentrations (0.06TE-0.15PE), the tensile strength decreased significantly to 0.816 MPa. This reduction may be attributed to the cyclic and hydrophobic structure of propolis compounds, which promote intermolecular covalent interactions with the starch matrix via hydroxyl groups at moderate concentrations. Nevertheless, an excess of propolis can lead to partial destabilization of the starch network, weakening the hydrogen bonding between starch chains and reducing tensile strength while increasing flexibility (Verselino-Alvesa et al. 2022; Eskandarinia et al. \u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e2018\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThe slight improvement in tensile strength due to the turmeric extract may be associated with the strong adhesion of its polyphenolic compounds (curcuminoids) to the starch polymer matrix, promoting a cross-linking effect that breaks polymer\u0026ndash;polymer bonds (Choi \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Roy and Rhim \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eRegarding the elongation at break, which reflects film flexibility, Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003e indicates that increasing the turmeric content from 0.05 g to 0.06 g reduced the elongation from 23.27% to 19.69%. Conversely, increasing the amount of propolis from 0.1 g to 0.15 g enhanced the elongation to 31%. This behavior aligns with the findings of Siripatrawan and Vitchayakitti (\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2016\u003c/span\u003e), who reported that the elongation at break increased with the incorporation of propolis at concentrations of up to 10%.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec15\" class=\"Section2\"\u003e\u003ch2\u003e3.7 Antimicrobial activity\u003c/h2\u003e\u003cp\u003eImages of bacterial growth on the prepared films against gram-positive (\u003cem\u003eS. aureus\u003c/em\u003e) and gram-negative (\u003cem\u003eE. coli\u003c/em\u003e) bacteria are shown in Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e5\u003c/span\u003e. The films tested against \u003cem\u003eE. coli\u003c/em\u003e did not exhibit inhibition zones; however, no microbial growth was observed either under or on the surface of the films within Petri dishes. In contrast, the results for \u003cem\u003eS. aureus\u003c/em\u003e differed notably. Films B (0.05TE-0.1PE) and C (0.06TE-0.1PE) did not exhibit visible inhibition zones. In contrast, films D (0.05TE-0.15PE) and E (0.06TE-0.15PE) exhibited clear inhibition zones, with film D (0.05TE-0.15PE), which contained the highest proportion of PE and the lowest proportion of TE, demonstrating the strongest antimicrobial activity against \u003cem\u003eS. aureus\u003c/em\u003e.\u003c/p\u003e\u003cp\u003eThese findings can be attributed to the antimicrobial properties of PE, primarily due to its hydrophobic compounds. The higher susceptibility of Gram-positive bacteria was previously reported by Seibert et al. (\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), whereas Gram-negative bacteria tend to be more resistant. This resistance is attributed to the outer membrane of gram-negative bacteria, which is composed of lipopolysaccharides that hinder or delay the penetration of antimicrobial compounds from propolis (Vadillo-Rodr\u0026iacute;guez et al. \u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Siripatrawan and Vitchayakitti \u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). Furthermore, chemical interactions among the phenolic compounds in propolis may restrict the diffusion or release of these antimicrobial agents from the film matrix, limiting their effectiveness against the bacteria surrounding the film discs during agar diffusion tests (Siripatrawan and Vitchayakitti \u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). This limited diffusion is consistent with the WVP results, where film D (0.05TE-0.15PE) demonstrated lower permeability, which may contribute to impeding the passage of \u003cem\u003eS. aureus\u003c/em\u003e.\u003c/p\u003e\u003cp\u003eAdditionally, as reported by Maniglia et al. (\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2022\u003c/span\u003e), starch-based films containing turmeric did not exhibit inhibition zones, likely because of the hydrophobic nature of curcuminoids, which reduces their ability to leach into the surrounding medium. Besides the individual antimicrobial effects of PE and TE, potential interactions between the two extracts may also influence bacterial inhibition. This phenomenon was previously observed by Ardjoum et al. (\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) in films formulated with \u003cem\u003eThymus vulgaris\u003c/em\u003e essential oil and propolis extract. The authors suggested that the interactions between biopolymers and polyphenolic compounds could significantly affect the diffusion of active compounds into the medium.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec16\" class=\"Section2\"\u003e\u003ch2\u003e3.8 Thermogravimetric analysis\u003c/h2\u003e\u003cp\u003eThermogravimetric analysis (Fig.\u0026nbsp;\u003cspan refid=\"Fig6\" class=\"InternalRef\"\u003e6\u003c/span\u003e) is essential for determining the maximum temperature at which these materials can be processed or applied without undergoing thermal degradation.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eThe base film exhibited a maximum thermal degradation temperature of 307.58\u0026deg;C. For films 0.05TE-0.1PE and 0.06TE-0.1PE, which contained a lower concentration of propolis extract, the thermal stability was positively influenced by turmeric extract; specifically, the higher the TE content, the greater the thermal stability. However, when the PE content increased to its maximum, as in the 0.05TE-0.15PE and 0.06TE-0.15PE films, an interaction between turmeric and the polymer matrix occurred, resulting in a decrease in the maximum degradation temperature. This behavior is consistent with the observations of Schaefer et al. (\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThermogravimetric analysis (TGA) of all samples revealed four distinct weight-loss stages. The first stage, occurring between 25\u0026deg;C and 120\u0026deg;C, corresponded to moisture evaporation and loss of volatile compounds, with weight losses of 3.38% (0.05TE-0.1PE), 4.06% (0.06TE-0.1PE), 1.48% (0.05TE-0.15PE), and 1.34% (CF). The second stage, between 120\u0026deg;C and 250\u0026deg;C, showed weight losses of 21.13% (0.05TE-0.1PE), 27.66% (0.06TE-0.1PE), 23.05% (0.05TE-0.15PE), 23.60% (0.06TE-0.15PE), and 10.53% (CF), corresponding mainly to glycerol volatilization and the decomposition of low-molecular-weight compounds. The third stage, from 250\u0026deg;C to 340\u0026deg;C, reflected the primary thermal degradation of the biopolymer matrix, with weight losses of 57.14% (0.05TE-0.1PE), 52.02% (0.06TE-0.1PE), 55.09% (0.05TE-0.15PE), 58.18% (0.06TE-0.15PE), and 70.87% (CF). The final remaining mass corresponds to the carbonaceous residue formed after reaching the maximum degradation point.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec17\" class=\"Section2\"\u003e\u003ch2\u003e3.9 DSC Analysis\u003c/h2\u003e\u003cp\u003eDifferential scanning calorimetry (DSC) revealed the presence of a glass transition temperature (T\u003csub\u003eg\u003c/sub\u003e), two endothermic peaks, and two exothermic peaks, as shown in Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e and Fig.\u0026nbsp;\u003cspan refid=\"Fig7\" class=\"InternalRef\"\u003e7\u003c/span\u003e. T\u003csub\u003eg\u003c/sub\u003e corresponds to the temperature of the transition from the glassy to rubbery state. For the potato starch-based film (CF), T\u003csub\u003eg\u003c/sub\u003e was 157.0\u0026deg;C, which is consistent with the influence of its components, as reported by Moreno-Ochoa et al. (\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). According to Szcześniak et al. (2018), the T\u003csub\u003eg\u003c/sub\u003e of pure potato starch is approximately 120\u0026deg;C, whereas that of cellulose is approximately 160\u0026deg;C at 2% humidity, although this value may vary depending on the potato cultivar.\u003c/p\u003e\u003cp\u003eFor the formulations 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06TE-0.15PE, the value of T\u003csub\u003eg\u003c/sub\u003e decreased significantly, ranging from 65.4\u0026deg;C to 62.0\u0026deg;C. This reduction is associated with the glass transition temperatures of the individual components, particularly propolis and turmeric extracts. Propolis has a T\u003csub\u003eg\u003c/sub\u003e of approximately 45\u0026deg;C, as reported by Delgado et al. (\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2016\u003c/span\u003e), whereas turmeric has a T\u003csub\u003eg\u003c/sub\u003e of approximately 65\u0026deg;C (Baysan et al. \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). The incorporation of these components lowers the overall T\u003csub\u003eg\u003c/sub\u003e of the films due to their plasticizing effect and their interference with the starch polymer matrix.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eGlass transition and degradation temperature determined through DSC of CF, 0.05TE-0.1PE, 0.06TE-0.1PE, 0.05TE-0.15PE, and 0.06TE -0.15PE films.\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"14\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c11\" colnum=\"11\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c12\" colnum=\"12\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c13\" colnum=\"13\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c14\" colnum=\"14\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u003cp\u003eFormulation\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\" morerows=\"1\" rowspan=\"2\"\u003e\u003cp\u003eT\u003csub\u003eg\u003c/sub\u003e (\u0026deg;C)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e\u003cp\u003eEndothermic (I)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e\u003cp\u003eExothermic (II)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"3\" nameend=\"c11\" namest=\"c9\"\u003e\u003cp\u003eEndothermic (III)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"3\" nameend=\"c14\" namest=\"c12\"\u003e\u003cp\u003eExothermic (IV)\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eT\u003csub\u003ei\u003c/sub\u003e (\u0026deg;C)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eT\u003csub\u003ep\u003c/sub\u003e (\u0026deg;C)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eΔH (J/g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eT\u003csub\u003ei\u003c/sub\u003e (\u0026deg;C)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c7\"\u003e\u003cp\u003eT\u003csub\u003ep\u003c/sub\u003e (\u0026deg;C)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c8\"\u003e\u003cp\u003eΔH (J/g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c9\"\u003e\u003cp\u003eT\u003csub\u003ei\u003c/sub\u003e (\u0026deg;C)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c10\"\u003e\u003cp\u003eT\u003csub\u003ep\u003c/sub\u003e (\u0026deg;C)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c11\"\u003e\u003cp\u003eΔH (J/g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c12\"\u003e\u003cp\u003eT\u003csub\u003ei\u003c/sub\u003e (\u0026deg;C)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c13\"\u003e\u003cp\u003eT\u003csub\u003ep\u003c/sub\u003e (\u0026deg;C)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c14\"\u003e\u003cp\u003eΔH (J/g)\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e157.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e159.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e175.5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e31.7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e196.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e207.8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e19.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c9\"\u003e\u003cp\u003e208.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e\u003cp\u003e208.9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c11\"\u003e\u003cp\u003e18.1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c12\"\u003e\u003cp\u003e219.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c13\"\u003e\u003cp\u003e242.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c14\"\u003e\u003cp\u003e52.5\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e0.05TE-0.1PE\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e65.4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e65.8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e92.7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e11.3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e113.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e151.5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e52.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c9\"\u003e\u003cp\u003e188.4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e\u003cp\u003e211.8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c11\"\u003e\u003cp\u003e14.5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c12\"\u003e\u003cp\u003e236.8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c13\"\u003e\u003cp\u003e268.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c14\"\u003e\u003cp\u003e21.9\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e0.06TE-0.1PE\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e62.9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e63.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e85.4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e12.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e105.1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e145.8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e75.4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c9\"\u003e\u003cp\u003e189.5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e\u003cp\u003e208.3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c11\"\u003e\u003cp\u003e14.6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c12\"\u003e\u003cp\u003e231.3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c13\"\u003e\u003cp\u003e266.4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c14\"\u003e\u003cp\u003e29.1\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e0.05TE-0.15PE\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e67.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e72.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e86.9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e23.1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e114.8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e148.8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e39.7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c9\"\u003e\u003cp\u003e183.1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e\u003cp\u003e206.1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c11\"\u003e\u003cp\u003e17.1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c12\"\u003e\u003cp\u003e229.9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c13\"\u003e\u003cp\u003e264.5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c14\"\u003e\u003cp\u003e16.3\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e0.06TE-0.15PE\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e62.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e72.6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e94.1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e8.9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e120.4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e160\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e\u003cp\u003e32.8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c9\"\u003e\u003cp\u003e191.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e\u003cp\u003e213.5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c11\"\u003e\u003cp\u003e9.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c12\"\u003e\u003cp\u003e136.3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c13\"\u003e\u003cp\u003e263.6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c14\"\u003e\u003cp\u003e6.3\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eThe first stage (Endo I) is associated with the removal of free water from the films and the initial evaporation of glycerin. This stage also involves the breaking of inter- and intramolecular hydrogen bonds, evaporation of residual solvents (such as ethanol), and loss of volatile compounds from propolis. These observations are consistent with those of Ardjoum et al. (\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) and Han and Song (\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). The second stage is characterized by an exothermic peak (Exo II) corresponding to the desolvation of molecular water from various components, including turmeric, propolis extract, \u0026ldquo;chaco,\u0026rdquo; and potato pulp.\u003c/p\u003e\u003cp\u003eIn the first endothermic stage (Endo I), the 0.05TE-0.1PE and 0.06TE-0.1PE formulations exhibited similar enthalpy values. For the 0.05TE-0.15PE and 0.06TE-0.15PE films, the enthalpy values differed slightly, likely due to the higher proportion of propolis extract. Regarding the exothermic enthalpy in the second stage (Exo II), an increase was observed for the 0.05TE-0.1PE and 0.06TE-0.1PE formulations as the turmeric concentration increased. In contrast, the 0.05TE-0.15PE and 0.06TE-0.15PE formulations exhibited similar enthalpies, suggesting that a higher propolis content reduces the energy required for the removal of water, glycerin evaporation, and solvent loss, likely due to the volatility of certain propolis constituents.\u003c/p\u003e\u003cp\u003eThe third stage (Endo III) corresponds to an endothermic process involving the degradation of glycerin, starch, and potato fibers. Within the temperature range of 200\u0026deg;C to 280\u0026deg;C, thermal degradation of propolis, starch, and cellulose, and the decomposition of polysaccharides began, in agreement with Ardjoum et al. (\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2023\u003c/span\u003e), Brion-Espinoza et al. (\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2021\u003c/span\u003e), and Mendes et al. (\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). The behavior in stage Endo III mirrors that of stage Endo I. The fourth stage (Exo IV) is associated with the thermal decomposition of organic components within the films. During this stage, the degradation of glycerol and starch continues, and at approximately 340\u0026deg;C, the elimination of hydrogen groups, depolymerization of starch carbon chains, and breakdown of carbonaceous residues occur. Regarding the exothermic enthalpy, higher turmeric concentrations reduced the energy required for the thermal decomposition of organic materials and the degradation of glycerol and starch. Notably, the 0.06TE-0.15PE formulation, which contained the highest levels of both turmeric and propolis, displayed a lower enthalpy than the base film. This is likely attributed to the high concentration of polyphenols in both bioactive components.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec18\" class=\"Section2\"\u003e\u003ch2\u003e3.10 Water contact angle\u003c/h2\u003e\u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e shows that both TE and PE significantly influenced the value of water contact angle (WCA). For formulations with lower percentages of propolis extract (0.05TE-0.1PE and 0.06TE-0.1PE), the increase in TE resulted in a decrease in the value of WCA. In contrast, for the 0.05TE-0.15PE and 0.06TE-0.15PE formulations, the contact angle increased with increasing the proportion of turmeric extract, suggesting a possible synergistic effect between the two components. When both propolis and turmeric extracts were present in higher proportions, the contact angle reached its maximum value, displaying the characteristic behavior of hydrophobic materials. Consequently, the 0.06TE-0.15PE and 0.05TE-0.15PE formulations may offer advantages for packaging applications, contributing to food quality preservation. According to Hiremani et al. (\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) and Narasagoudr et al. (\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e2020\u003c/span\u003e), a water contact angle (WCA) greater than 65\u0026deg; indicates that the film surface is hydrophobic, whereas lower values denote a hydrophilic surface.\u003c/p\u003e\u003cp\u003eThe increase in WCA observed in the composite films is related to the formation of intermolecular hydrogen bonds between starch and the hydroxyl groups present in both PE and TE. This interaction leads to a denser and more compact film structure, enhancing surface hydrophobicity. These results are consistent with the trends observed in the WVP, EB, and SEM analysis. Similarly, Marques de Farias et al. (2021) reported that even the addition of small amounts of propolis extract significantly influenced the water contact angle in a cassava starch matrix, with values increasing from 57.6\u0026deg; (untreated) to 65.4\u0026deg; and 67.3\u0026deg; upon incorporation of propolis extract, results that closely align with those found in this study.\u003c/p\u003e\u003c/div\u003e"},{"header":"Conclusions","content":"\u003cp\u003eBioactive films were developed by incorporating turmeric and propolis extracts into a base solution composed of potato starch, potato fiber, \u0026ldquo;chaco,\u0026rdquo; glycerol, and water. The results demonstrated that the physicochemical, mechanical, structural, and antimicrobial properties of the films could be modulated by changing the extract concentrations. FTIR analysis revealed that all formulations exhibited similar spectra, with variations in peak intensities attributed to differences in the component concentrations. SEM images confirmed the good integration of the components in most samples, except for the 0.06TE-0.15PE formulation, which exhibited some surface irregularities. Both DSC and TGA analyses indicated that the presence of propolis and turmeric enhanced the thermal stability of the films. In terms of mechanical properties, water vapor permeability, and water contact angle, the interaction between turmeric and propolis extracts contributed to reinforcing the polymeric matrix, thereby improving these functional characteristics. Additionally, opacity and pH-sensitivity tests confirmed the intelligent behavior of the films, displaying noticeable color changes in response to variations in pH. The formulations also exhibited antimicrobial activity against Staphylococcus aureus, with the most pronounced inhibition observed in the films containing higher amounts of propolis extract.\u003c/p\u003e"},{"header":"Declarations","content":"\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eE.Medrano de Jara, E. Gutierrez-Oppe and M. Quequezana-Bedregal wrote the main manuscript text and E.Medrano de Jara prepared figures, P. de Alcantara Pessoa Filho reviewed the manuscript\u003c/p\u003e\u003ch2\u003eAcknowledgements\u003c/h2\u003e\u003cp\u003eThis work was financially supported by the Universidad Nacional de San Agust\u0026iacute;n de Arequipa with the project number IBA-IB-49-2020-UNSA. The financial support from the Brazilian agency CNPq (process number 308882/2023-7 to PAPF) is gratefully acknowledged. We are grateful to Dr. Edgar Garc\u0026iacute;a-Hern\u0026aacute;ndez from the Institute Technological of Zacatepec, M\u0026eacute;xico, for mechanical property measurements.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eAlmuhayawi MS (2020) Propolis as a Novel Antibacterial Agent. Saudi J Biol Sci 27(11):3079\u0026ndash;3086. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.sjbs.2020.09.016\u003c/span\u003e\u003cspan address=\"10.1016/j.sjbs.2020.09.016\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eArdjoum N, Chibani N, Shankar S, Salmieri S, Djidjelli H, Lacroix M (2023) Incorporation of \u003cem\u003eThymus vulgaris\u003c/em\u003e Essential Oil and Ethanolic Extract of Propolis Improved the Antibacterial, Barrier, and Mechanical Properties of Corn Starch-Based Films. 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Mater Sci Eng C 97:576\u0026ndash;582. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.msec.2018.12.042\u003c/span\u003e\u003cspan address=\"10.1016/j.msec.2018.12.042\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"brazilian-journal-of-chemical-engineering","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"bjce","sideBox":"Learn more about [Brazilian Journal of Chemical Engineering](http://link.springer.com/journal/43153)","snPcode":"43153","submissionUrl":"https://www.editorialmanager.com/bjce/default2.aspx","title":"Brazilian Journal of Chemical Engineering","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"em","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Turmeric, Potato starch, Propolis extract, Peruvian clay, Intelligent films, Active films","lastPublishedDoi":"10.21203/rs.3.rs-7603690/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7603690/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThis study aimed to develop environmentally friendly films derived from natural waste, specifically post-harvest potato residues. The films incorporated turmeric extract (TE) as a pH-sensitive indicator and propolis extract (PE) as a natural antimicrobial agent, both intended to enhance food quality monitoring and shelf-life. Peruvian clay (\u0026ldquo;chaco\u0026rdquo;) was also employed as a reinforcing agent. TE was added at 0.05 g and 0.06 g per 3 g of starch, and PE was added at 0.1 g and 0.15 g per 3 g of starch. The films were prepared via casting and characterized using scanning electron microscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry, water vapor permeability, contact angle measurements, opacity, and antimicrobial activity assays. Increasing the TE content reduced both elongation at break and water vapor permeability, whereas higher PE levels produced the opposite effect. Opacity increased with the addition of both extracts. Thermal stability improved with the lower concentration of PE and the higher concentration of TE. The incorporation of both extracts enhanced the contact angle and contributed to a more heterogeneous surface morphology. The highest concentration of PE exhibited the most effective antimicrobial activity against \u003cem\u003eStaphylococcus aureus\u003c/em\u003e. The films developed in this study are promising alternatives for smart food packaging applications.\u003c/p\u003e","manuscriptTitle":"Development of intelligent and active films based on potato waste, Peruvian clay, propolis and turmeric extracts as indicators of the durability and quality in foods","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-10-21 18:36:20","doi":"10.21203/rs.3.rs-7603690/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2025-12-19T20:32:16+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-12-15T12:27:08+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-12-12T08:31:15+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-12-07T18:53:43+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"107997614682510161191706323625569040898","date":"2025-11-26T16:00:44+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"67181414443644738689168451418446219776","date":"2025-11-26T15:36:00+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"122343068939487271964912590456624303657","date":"2025-11-26T13:11:11+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"242370010350748900330925456349382452937","date":"2025-11-17T09:32:04+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-10-08T01:34:20+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-10-08T01:24:02+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-09-13T07:58:58+00:00","index":"","fulltext":""},{"type":"submitted","content":"Brazilian Journal of Chemical Engineering","date":"2025-09-12T22:41:29+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"brazilian-journal-of-chemical-engineering","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"bjce","sideBox":"Learn more about [Brazilian Journal of Chemical Engineering](http://link.springer.com/journal/43153)","snPcode":"43153","submissionUrl":"https://www.editorialmanager.com/bjce/default2.aspx","title":"Brazilian Journal of Chemical Engineering","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"em","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"1dfeb6ed-46d7-4827-b0b2-25ddda9012fe","owner":[],"postedDate":"October 21st, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"in-revision","subjectAreas":[],"tags":[],"updatedAt":"2026-05-11T15:11:29+00:00","versionOfRecord":[],"versionCreatedAt":"2025-10-21 18:36:20","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7603690","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7603690","identity":"rs-7603690","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}