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.
Kazemi,S. M. (2016). Physical-mechanical and antimicrobial properties of fish gelatin-alginate films incorporated with oregano (Origanum vulgare L.) essential oil. Journal of Fisheries Science and Technology, 5(2), 123-135.
MLA
Kazemi,S. M. . "Physical-mechanical and antimicrobial properties of fish gelatin-alginate films incorporated with oregano (Origanum vulgare L.) essential oil", Journal of Fisheries Science and Technology, 5, 2, 2016, 123-135.
HARVARD
Kazemi S. M. (2016). 'Physical-mechanical and antimicrobial properties of fish gelatin-alginate films incorporated with oregano (Origanum vulgare L.) essential oil', Journal of Fisheries Science and Technology, 5(2), pp. 123-135.
CHICAGO
S. M. Kazemi, "Physical-mechanical and antimicrobial properties of fish gelatin-alginate films incorporated with oregano (Origanum vulgare L.) essential oil," Journal of Fisheries Science and Technology, 5 2 (2016): 123-135,
VANCOUVER
Kazemi S. M. Physical-mechanical and antimicrobial properties of fish gelatin-alginate films incorporated with oregano (Origanum vulgare L.) essential oil. Journal of Fisheries Science and Technology, 2016; 5(2): 123-135.
