Evaluation of the effects of Artemisia annua L. essential oil on the physicomechanical, structural, and antimicrobial properties of edible film based on fish gelatin
2024
allahyari, Maryam | Hosseini, Seyed Fakhreddin | Carmen Gómez-Guillén, Maria
In the present study, a novel antimicrobial film based on fish gelatin (FG)/carboxymethylcellulose (CMC)/Persian gum (PG) containing Artemisia annua (AEO) essential oil at three different levels (0.5, 1 and 1.5%, w/v) was fabricated by casting method and the physicomechanical, structural and antimicrobial properties of the resulting films were evaluated. The results showed that with increasing AEO content, the WVP of the films, which was in the range of 0.746-4.51 g mm/kPa h m2, and the solubility (FS) of the films increased, while the water absorption rate (SR) decreased. The results of the mechanical properties showed that the incorporation of AEO significantly increased the flexibility (EAB) of the films (P<0.05) and decreased the tensile strength (TS). FT-IR spectroscopy revealed the formation of intermolecular hydrogen bonds between the functional groups of the polymer components and AEO, which in turn led to improved thermal stability and mechanical properties of the ternary films. X-ray diffraction (XRD) analysis also showed miscibility between the film components. Scanning electron microscopy (SEM) imaging confirmed that the ternary films containing AEO had a continuous, smooth, and homogeneous microstructure, indicating compatibility between the components. In addition, the ternary films containing the highest concentration of AEO (1.5%) showed acceptable antibacterial activity against the gram-positive bacteria Staphylococcus aureus and Listeria monocytogenes and the gram-negative bacteria Salmonella enteritidis and Escherichia coli. The findings of this study indicate that ternary FG/CMC/PG films containing AEO can be used as promising packaging materials for food products.
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