Evaluation of the effects of Artemisia annua L. essential oil on the physicomechanical, structural, and antimicrobial properties of edible film based on fish gelatin

Document Type : Research Article

Authors

1 Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran

2 Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC), Calle José Antonio Novais, 10, 28040 Madrid, Spain

Abstract

In the present study, a novel antimicrobial film based on fish gelatin (FG)/carboxymethylcellulose (CMC)/Persian gum (PG) containing Artemisia annua (AEO) essential oil at three different levels (0.5, 1 and 1.5%, w/v) was fabricated by casting method and the physicomechanical, structural and antimicrobial properties of the resulting films were evaluated. The results showed that with increasing AEO content, the WVP of the films, which was in the range of 0.746-4.51 g mm/kPa h m2, and the solubility (FS) of the films increased, while the water absorption rate (SR) decreased. The results of the mechanical properties showed that the incorporation of AEO significantly increased the flexibility (EAB) of the films (P<0.05) and decreased the tensile strength (TS). FT-IR spectroscopy revealed the formation of intermolecular hydrogen bonds between the functional groups of the polymer components and AEO, which in turn led to improved thermal stability and mechanical properties of the ternary films. X-ray diffraction (XRD) analysis also showed miscibility between the film components. Scanning electron microscopy (SEM) imaging confirmed that the ternary films containing AEO had a continuous, smooth, and homogeneous microstructure, indicating compatibility between the components. In addition, the ternary films containing the highest concentration of AEO (1.5%) showed acceptable antibacterial activity against the gram-positive bacteria Staphylococcus aureus and Listeria monocytogenes and the gram-negative bacteria Salmonella enteritidis and Escherichia coli. The findings of this study indicate that ternary FG/CMC/PG films containing AEO can be used as promising packaging materials for food products.

Graphical Abstract

Evaluation of the effects of Artemisia annua L. essential oil on the physicomechanical, structural, and antimicrobial properties of edible film based on fish gelatin

Highlights

  • Antimicrobial films based on fish gelatin (FG)/carboxymethyl cellulose (CMC)/Persian gum (PG) containing Artemisia annua (AEO) essential oil were prepared.
  • The addition of AEO increased the solubility (FS) and water vapor permeability (WVP) of the ternary films.
  • The incorporation of AEO significantly increased the flexibility (EAB) and decreased the tensile strength (TS) of the films.
  • The X-ray diffraction (XRD) analysis showed miscibility between the film components.
  • AEO-doped FG/CMC/PG ternary films were effective against four major food-borne pathogens.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 12, Issue 1
November 2024
Pages 96-113

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History

  • Receive Date: 03 February 2025
  • Revise Date: 05 March 2025
  • Accept Date: 18 March 2025

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