## 4 Discussion  
Air bubbles in the vegetal matrix hinder the solvent from accessing the biomolecules. However, the application of high pressure during PLE helps to manage these air bubbles, which, combined with enhanced solvent penetration into the vegetable matrix, facilitates the transfer of biomolecules from the solid phase to the liquid phase, thereby increasing the overall extraction yield [37]. Consequently, the results of the present study suggest that the physical effects of PLE were more effective in extracting overall biomolecules from neem leaves and seeds than the physical effects of MAE. On the other hand, the heat generated by MAE leads to the evaporation of moisture within the cell matrix, creating intense pressure on the cell walls, which causes ruptures and the subsequent release of biomolecules from the vegetal matrix [38; 39; 40]. Therefore, we propose that the physical properties of MAE were more effective in releasing TPC and TFC from neem leaves and seeds compared to the physical effects of PLE. Previous studies have reported varying levels of TPC and TFC in NEEM extracts [15; 41]. TPC in neem leaf extracts has ranged from 20.80 to 107.29 mg/100 g [41]. TFC is influenced by the plant organ and solvent, with leaf concentrations between 65.06 and 72.96 mg mL\({}^{-1}\) and seed concentrations between 18.99 and 93.03 mg mL\({}^{-1}\)[15]. Furthermore, different solvents (ethyl acetate and hydroethanolic) yielded a TPC of 74.17 mg g\({}^{-1}\) QE and 118.57 mg g\({}^{-1}\) QE in leaf extracts [15; 42]. Phenolic compounds are essential biomolecules that act as natural chemical agents in plants, protecting against insects, bacteria, viruses, and fungi by inhibiting the invasion of resistant pathogens [15; 43]. These compounds, along with their flavonoid content, are recognized for their antifungal properties [15; 44]. Therefore, HNE-PLE and HNE-MAE extracts obtained from neem leaves were incorporated into edible pectin/gelatin to create antifungal food packaging (Illustrative images of the food packaging are provided in Figure 11), as they exhibited higher amounts of TPC and TFC compared to seed extracts in this study (Table 2). Based on the FTIR spectra presented in Figure 1, only the food packaging materials containing neem extracts (FPC + HNE-PLE (a) and FPC + HNE-MAE (c)) exhibited bands in the regions of 1043 and 1056 cm\({}^{-1}\), attributed to C-O-C stretching, and at 934 and 946 cm\({}^{-1}\), corresponding to C-H stretching. According to [PERSON] and [PERSON] (2015) [45],the C-H bands are indicative of phenolic compounds and flavonoid content. The C-O-C stretching bands, on the other hand, have been associated with terpenoids from neem extracts [46]. The differences observed in the FTIR spectra of food packaging with and without neem extracts confirm the presence of phenolic compounds from neem leaf extracts in FPC + HNE-PLE and FPC + HNE-MAE. Therefore, it can be suggested that FPC + HNE-PLE and FPC + HNE-MAE contain antimicrobial biomolecules. The results of this study show that the addition of neem extracts did not significantly alter the thickness of the food packaging. This consistent thickness can be attributed to the controlled standardization of the film-forming solution volume and the plate area during production. This result aligns with [PERSON] et al. (2014) [47], who observed a homogeneous packaging structure due to the ordered alignment of gelatin chains, unaffected by the presence of extract compounds. Neem extracts were also observed to enhance the elongation (E) of pectin-/gelatin-based packaging (FPC). This improvement likely resulted from interactions between the hydroxyl groups of phenolic compounds in the neem extracts and the polymeric side chains [48], which increased the flexibility of FPC + HNE-PLE and FPC + HNE-MAE compared to FPC. These mechanical properties, particularly tensile strength (TS) and flexibility, are essential for packaging to withstand external stress while maintaining its structural integrity [49; 50].