Release kinetic modeling of Satureja Khuzestanica Jamzad essential oil from fish gelatin/succinic anhydride starch nanocomposite films: The effects of temperature and nanocellulose concentration.

Arrhenius plot Fish gelatin Nanocomposite film Octenyl succinic anhydride starch Release kinetics Satureja Khuzestanica Jamzad

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
06 Dec 2023
Historique:
received: 01 05 2023
revised: 13 11 2023
accepted: 03 12 2023
medline: 10 12 2023
pubmed: 10 12 2023
entrez: 9 12 2023
Statut: aheadofprint

Résumé

Fish gelatin (FG) and octenyl succinic anhydride starch (OSAS) composite films loaded with 1, 2, 3 and 4 wt% bacterial nanocellulose (BNC) and Satureja Khuzestanica Jamzad essential oil (SKEO) were achieved successfully and their physicochemical and release properties were investigated. The results revealed that incorporation of BNC improved the tensile strength which was associated with FE-SEM, FTIR and XRD. Moreover, this study focused on the release modeling of SKEO in 4, 25 and 37 °C from nanocomposite films using different release kinetic and Arrhenius models. Also, analysis of variance-simultaneous component analysis (ASCA) and exploratory data visualization by principal component analysis (PCA) were carried out to investigate the effects of two controlled factors. Consequently, the Peleg model showed the best fitting of experimental data. The activation energies decreased by increasing the BNC concentration. This research demonstrated the nanocomposite film containing SKEO would be a suitable candidate for active food packaging.

Identifiants

DOI: 10.1016/j.foodchem.2023.138152 PMID: 38070232
pubmed: 38070232
pii: S0308-8146(23)02770-X
doi: 10.1016/j.foodchem.2023.138152
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

138152

Informations de copyright

Copyright © 2023. Published by Elsevier Ltd.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Samira Dakhili (S)

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: Samiradakhili@gmail.com.

Reza Yekta (R)

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: Reza.yekta94@gmail.com.

Somaye Vali Zade (SV)

Halal Research Center of IRI, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran. Electronic address: smy.valizade@gmail.com.

Abdorreza Mohammadi (A)

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: ab.mohammadi@sbmu.ac.ir.

Seyede Marzieh Hosseini (SM)

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: Sm_hosseini@sbmu.ac.ir.

Saeedeh Shojaee-Aliabadi (S)

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: s_shojaee@sbmu.ac.ir.

Classifications MeSH