TY - JOUR
T1 - Basil seed gum edible films incorporated with Artemisia sieberi and Achillea santolina essential oils
T2 - Physical, antibacterial, and antioxidant properties
AU - Hashemi, Seyed Mohammad Bagher
AU - Khodaei, Diako
N1 - Publisher Copyright:
© 2021 The Authors. Journal of Food Processing and Preservation published by Wiley Periodicals LLC.
PY - 2021/7
Y1 - 2021/7
N2 - Active edible films were prepared by incorporating Artemisia sieberi and Achillea santolina essential oils (EOs) in basil seed gum (BSG) films. The results showed an increase in opacity, contact angel, and water vapor permeability of the films by the addition of EOs, whereas the moisture content, water absorption capacity, and water solubility declined. The presence of EOs significantly improved the DPPH and ABTS radical scavenging activities of BSG films. The agar diffusion disc method was carried out to evaluate the antibacterial activity of the films against Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Shigella dysenteriae, Salmonella Typhi, and Pseudomonas aeruginosa. BSG film containing A. santolina + A. sieberi (1:2 v/v) demonstrated the highest antibacterial activity against the selected bacteria. It can be concluded that BSG film loaded with A. santolina + A. sieberi (1:2 v/v) EOs have the potential to be used as an active edible film and improve the shelf life of food products by delaying the oxidation and the microbial growth. Novelty impact statement: Active edible films were prepared by incorporation of Artemisia sieberi and Achillea santolina essential oils (EO) into basil seed gum (BSG) films. EOs significantly increased the opacity, water contact angel, and water vapor permeability of BSG films. Films incorporated with the mixture of EOs (A. santolina + A. sieberi (1:2 v/v)) showed the highest antibacterial and antioxidant activities. BSG films that contained these EOs have the potential to be used as active packaging to increase the shelf life of food products.
AB - Active edible films were prepared by incorporating Artemisia sieberi and Achillea santolina essential oils (EOs) in basil seed gum (BSG) films. The results showed an increase in opacity, contact angel, and water vapor permeability of the films by the addition of EOs, whereas the moisture content, water absorption capacity, and water solubility declined. The presence of EOs significantly improved the DPPH and ABTS radical scavenging activities of BSG films. The agar diffusion disc method was carried out to evaluate the antibacterial activity of the films against Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Shigella dysenteriae, Salmonella Typhi, and Pseudomonas aeruginosa. BSG film containing A. santolina + A. sieberi (1:2 v/v) demonstrated the highest antibacterial activity against the selected bacteria. It can be concluded that BSG film loaded with A. santolina + A. sieberi (1:2 v/v) EOs have the potential to be used as an active edible film and improve the shelf life of food products by delaying the oxidation and the microbial growth. Novelty impact statement: Active edible films were prepared by incorporation of Artemisia sieberi and Achillea santolina essential oils (EO) into basil seed gum (BSG) films. EOs significantly increased the opacity, water contact angel, and water vapor permeability of BSG films. Films incorporated with the mixture of EOs (A. santolina + A. sieberi (1:2 v/v)) showed the highest antibacterial and antioxidant activities. BSG films that contained these EOs have the potential to be used as active packaging to increase the shelf life of food products.
UR - http://www.scopus.com/inward/record.url?scp=85106748373&partnerID=8YFLogxK
U2 - 10.1111/jfpp.15645
DO - 10.1111/jfpp.15645
M3 - Article
AN - SCOPUS:85106748373
SN - 0145-8892
VL - 45
JO - Journal of Food Processing and Preservation
JF - Journal of Food Processing and Preservation
IS - 7
M1 - e15645
ER -