Cinnamon Essential-Oil-Loaded Fish Gelatin–Cellulose Nanocrystal Films Prepared under Acidic Conditions
Articolo
Data di Pubblicazione:
2023
Citazione:
Cinnamon Essential-Oil-Loaded Fish Gelatin–Cellulose Nanocrystal Films Prepared under Acidic Conditions / A. Golmohammadi, M.S. Razavi, M. Tahmasebi, D. Carullo, S. Farris. - In: COATINGS. - ISSN 2079-6412. - 13:8(2023), pp. 1360.1-1360.11. [10.3390/coatings13081360]
Abstract:
The aim of this study was to characterize films obtained from fish gelatin (GelA, 3% w/w),
encapsulated with cinnamon essential oil (CEO, 0.03–0.48% v/w), and loaded with bacterial cellulose
nanocrystals (BCNCs, 0.06% w/w) at pH = 3.5. CEO-GelA/BCNC films were prepared by casting, and
thickness, light transmittance (TT) and haze (H), surface hydrophobicity, tensile properties, chemical
composition, and water solubility (WS) thereof were assessed. All films displayed outstanding
optical properties (TT > 89.4%), with haze slightly exceeding a 3% value only at the highest CEO
loading within the nanoemulsion formulation. The CEO plasticizing effect increased the elongation
at break (EAB, from 0.84% up to 3.79%) and decreased the tensile strength (TS, from 8.98 MPa
down to 1.93 MPa). The FT-IR spectra of films revealed good interaction among nanoemulsion
components via hydrogen bonding. The CEO hydrophobic nature negatively impacted the WS (from
52.08% down to 8.48%) of the films. The results of this work confirmed the possibility of producing
packaging systems from renewable sources to be potentially used in the form of edible films/coatings
for the preservation of water-sensitive food products, both vegan-based (fruits/vegetables) and
animal-based (meat/seafood).
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
edible films; essential oils; IR spectroscopy; nanoemulsions; surface properties
Elenco autori:
A. Golmohammadi, M.S. Razavi, M. Tahmasebi, D. Carullo, S. Farris
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