Volume 5, Issue 2 (2016)                   JFST 2016, 5(2): 123-135 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Kazemi S M. Physical-mechanical and antimicrobial properties of fish gelatin-alginate films incorporated with oregano (Origanum vulgare L.) essential oil. JFST 2016; 5 (2) :123-135
URL: http://jfst.modares.ac.ir/article-6-6236-en.html
Abstract:   (7997 Views)
The antimicrobial and physico-mechanical properties of fish gelatin-alginate film incorporated with oregano (Origanum vulgare L.) essential oil (OEO) were assessed. The blended films were prepared with 75% fish gelatin and 25% sodium alginate and OEO (0, 0.5, 1.0, 1.5%) was added to the film solutions. Results showed that adding 0.5% OEO into films improved tensile strength about 2.54 MPa compared to the control films. The incorporation of 1.5% essential oil decreased tensile strength and the elongation percentage by 3.16 MPa and 15.59%, respectively; water vapor permeability, viscosity and opacity also significantly declined (P < 0.05). Scanning electron microscopy (SEM) of the surface of the film confirmed these results. Although 1.5% OEO-films showed higher antimicrobial activity, fish gelatin-alginate films incorporated with lower level of OEO can be can be more appropriate for food preservationl.
Full-Text [PDF 417 kb]   (2783 Downloads)    
Article Type: Research Article | Subject: Sea food processing
Received: 2015/01/26 | Published: 2016/08/22

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.