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

Dakhili, S ; Yekta, R ; et al.

In: Food chemistry, Jg. 439 (2024-05-01), S. 138152

academicJournal

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.

Competing Interests: 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.

Titel:	Release kinetic modeling of Satureja Khuzestanica Jamzad essential oil from fish gelatin/succinic anhydride starch nanocomposite films: The effects of temperature and nanocellulose concentration.
Autor/in / Beteiligte Person:	Dakhili, S ; Yekta, R ; Zade, SV ; Mohammadi, A ; Hosseini, SM ; Shojaee-Aliabadi, S
Zeitschrift:	Food chemistry, Jg. 439 (2024-05-01), S. 138152
Veröffentlichung:	Barking : Elsevier Applied Science Publishers ; <i>Original Publication</i>: Barking, Eng., Applied Science Publishers., 2024
Medientyp:	academicJournal
ISSN:	1873-7072 (electronic)
DOI:	10.1016/j.foodchem.2023.138152
Schlagwort:	Animals Starch chemistry Gelatin Temperature Succinic Anhydrides Oils, Volatile chemistry Satureja chemistry Nanocomposites
Sonstiges:	Nachgewiesen in: MEDLINE Sprachen: English Publication Type: Journal Article Language: English [Food Chem] 2024 May 01; Vol. 439, pp. 138152. <i>Date of Electronic Publication: </i>2023 Dec 06. MeSH Terms: Oils, Volatile* / chemistry ; Satureja* / chemistry ; Nanocomposites* ; Animals ; Starch / chemistry ; Gelatin ; Temperature ; Succinic Anhydrides Contributed Indexing: Keywords: Arrhenius plot; Fish gelatin; Nanocomposite film; Octenyl succinic anhydride starch; Release kinetics; Satureja Khuzestanica Jamzad Substance Nomenclature: 0 (Oils, Volatile) ; 9005-25-8 (Starch) ; 9000-70-8 (Gelatin) ; 6RF4O17Z8J (succinic anhydride) ; 0 (Succinic Anhydrides) Entry Date(s): Date Created: 20231209 Date Completed: 20240110 Latest Revision: 20240110 Update Code: 20240110

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