Kanchanadumkerng P.Sato V.H.Charoenthai N.Suksawat T.Lomarat P.Chewchinda S.Mahidol University2025-05-252025-05-252025-06-01Food Hydrocolloids for Health Vol.7 (2025)https://repository.li.mahidol.ac.th/handle/123456789/110346This study aimed to develop an optimal formulation for an orodispersible film containing essential oil from Zanthoxylum rhetsa (ZR film) using response surface methodology with a Box-Behnken design experiment and to evaluate its antioxidant and antiglycation activities. Three independent variables—gelatin (1–3 % w/v), carrageenan (0.5–1.5 % w/v), and essential oil from Z. rhetsa fruits (1–3 % w/v)—were utilized to design a ZR film with desirable characteristics. Dependent variables, including film thickness, moisture content, and disintegration time, were assessed. The optimized formulation contained 1 % w/v gelatin, 0.5 % w/v carrageenan, and 2.6 % w/v essential oil from Z. rhetsa fruits. The optimized ZR film exhibited a thickness of 14.2 ± 2.12 µm, a disintegration time of 6.34 ± 0.53 min, and a moisture content of 3.32 ± 0.56 %. Total phenolic content was 55.3 ± 0.4 mg GAE/g, and ABTS radical scavenging capacity was 0.06 ± 0.02 g TEAC/g. Additionally, the ZR film inhibited the formation of advanced glycation end products (AGEs) by 66.97 ± 0.58 %. This ZR film shows promise as a potential oral healthcare product for managing oxidative stress and glycation-related pathologies.Pharmacology, Toxicology and PharmaceuticsNursingAgricultural and Biological SciencesMedicineArticleSCOPUS10.1016/j.fhfh.2025.1002202-s2.0-10500544206226670259