Volume 7, Issue 1 (March 2020)
J. Food Qual. Hazards Control 2020, 7(1): 36-44 |
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Salar Behrestaghi F, Bahram S, Ariaii P. Physical, Mechanical, and Antimicrobial Properties of Carboxymethyl Cellulose Edible Films Activated with Artemisia sieberi Essential Oil. J. Food Qual. Hazards Control 2020; 7 (1) :36-44
URL: http://jfqhc.ssu.ac.ir/article-1-314-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-314-en.html
Department of Fisheries, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran , bahramsomi@gmail.com
Abstract: (50516 Views)
Background: Edible films and coatings are biodegradable that can preserve the quality and extend the shelf life of foods. The aim of this study was to investigate the physical and mechanical properties, and antimicrobial activity of carboxymethyl cellulose (CMC) film containing Artemisia sieberi Essential Oil (AEO).
Methods: The studied parameters were the antibacterial activity and physical properties, including Water Vapor Permeability (WVP), Contact Angle (CA), solubility, Moisture Content (MC), and surface color; as well as mechanical properties including Elongation at break% (E%) and Tensile Strength (TS) of CMC incorporated with AEO at levels of 0 (control), 0.5, 1, and 1.5% v/v. Data were statistically analyzed by SPSS software.
Results: Camphor (36.38%), 1,8-cineole (15.89%), β-Thujone (6.7%), and camphanone (6.2%) were the main components of AEO. The edible CMC film showed increase in WVP, contact angle, E%, darker color, and yellowness, with decreases in film solubility, MC, and TS after the incorporation of AEO. CMC film with 1.5% of AEO showed the highest a* (greenness) and b* (yellowness) values. The inhibition zones were 9.33, 11.5, and 17.30 mm for Staphylococcus aureus; and 8, 11.50, and 14.33 mm for Escherichia coli at AEO levels of 0.5, 1, and 1.5%, respectively.
Conclusion: The overall results of this study showed that CMC films enriched with AEO could be beneficial in food packaging to retard food deterioration.
DOI: 10.18502/jfqhc.7.1.2450
Methods: The studied parameters were the antibacterial activity and physical properties, including Water Vapor Permeability (WVP), Contact Angle (CA), solubility, Moisture Content (MC), and surface color; as well as mechanical properties including Elongation at break% (E%) and Tensile Strength (TS) of CMC incorporated with AEO at levels of 0 (control), 0.5, 1, and 1.5% v/v. Data were statistically analyzed by SPSS software.
Results: Camphor (36.38%), 1,8-cineole (15.89%), β-Thujone (6.7%), and camphanone (6.2%) were the main components of AEO. The edible CMC film showed increase in WVP, contact angle, E%, darker color, and yellowness, with decreases in film solubility, MC, and TS after the incorporation of AEO. CMC film with 1.5% of AEO showed the highest a* (greenness) and b* (yellowness) values. The inhibition zones were 9.33, 11.5, and 17.30 mm for Staphylococcus aureus; and 8, 11.50, and 14.33 mm for Escherichia coli at AEO levels of 0.5, 1, and 1.5%, respectively.
Conclusion: The overall results of this study showed that CMC films enriched with AEO could be beneficial in food packaging to retard food deterioration.
DOI: 10.18502/jfqhc.7.1.2450
Keywords: Carboxymethylcellulose Sodium, Artemisia, Oils, Volatile, Food Packaging, Food Preservation
Type of Study: Original article |
Subject:
Special
Received: 18/12/17 | Accepted: 19/10/10 | Published: 20/03/06
Received: 18/12/17 | Accepted: 19/10/10 | Published: 20/03/06
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