Galactomannan Films From Retama raetam Seeds: A Novel Approach to Cheese Packaging

ABSTRACT This study focused on the valorization and characterization of water‐soluble polysaccharides extracted from Retama raetam seeds collected in the El Oued region, and their application as an edible biofilm for food packaging. Polysaccharides were extracted by hot water maceration followed by ethanolic precipitation. Structural characterization using UV–vis spectroscopy, FT‐IR, XRD, and SEM‐EDX confirmed that the extracted polysaccharides were of the galactomannan type, with an extraction yield of 7%. A biofilm was formulated by combining the polysaccharides with glycerol and exhibited favorable properties, including thickness (0.226 mm), opacity (0.024AU.mm − 1 ), moisture content (14%), 100% water solubility, and a water contact angle of 0°. Application of the biofilm to cheese demonstrated its effectiveness in preserving gloss, color, appearance, and odor under different storage conditions (25°C and 4°C). Measurements of pH, weight, and protein and fat oxidation indicated minimal degradation during storage. Biological evaluations revealed antioxidant activity, with DPPH radical inhibition (IC 50 = 0.46 mg/mL), as well as antibacterial activity against Salmonella enterica and Escherichia coli, producing inhibition zones ranging from 0.40 to 2.06 mm. These findings highlight the potential of the developed biofilm for food packaging applications due to its ability to preserve food quality and inhibit microbial growth.