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Characterization of a novel antimicrobial film based on sage seed gum and Zataria multiflora Boiss essential oil

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Abstract

As many consumers concern about using synthetic materials to maintain foods’ quality and safety, we developed an active packaging based on sage seed gum (SSG) and Zataria multiflora Boiss essential oil (ZEO). Pre-test studies indicated that 0.8% SSG (w/v) would be optimum for film preparation based on casting procedure. In the following phase, 1 to 6% ZEO (v/v) was introduced into the film-forming solution. Increasing ZEO concentration significantly lowered tensile strength and elastic modulus without appreciable variation in elongation at break (P < 0.05). Antioxidant activity of ZEO-contained films dose-dependently rose from ~ 0% (a film without ZEO) to 38.53% (a film containing 6% ZEO). The active films conferred excellent antimicrobial activity against four biogenic amine-producing bacteria with the highest effect on Enterobacter aerogenes. Increasing ZEO concentration resulted in a gradual increment of total color difference (ΔE*) and opacity. SEM images illustrated improved films’ structure homogeneity in terms of ZEO addition up to 3%. According to FTIR curves, ZEO inclusion inhibited formation of hydroxyl bonds between SSG polymeric strands, and resulted in formation of ester bonds between ZEO components and SSG polymer chains. Additionally, it decreased the moisture content and total solubility of the film and improved the water vapor barrier quality. As a result, the usage of SSG films incorporating 2% and 3% ZEO for food packaging applications is advocated.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request.

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Acknowledgements

Financial and technical supports of the National Nutrition and Food Technology Research Institute of Iran are acknowledged. The authors also thank the Iran Polymer and Petrochemical Institute and Institute for Color Science & Technology of Iran for their technical assistance.

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, 1981619573, Tehran, Iran

    Mansoureh Mohammadi, Reza Yekta, Hedayat Hosseini, Farzaneh Shahraz, Seyede Marzieh Hosseini, Saeedeh Shojaee-Aliabadi & Abdorreza Mohammadi

Authors
  1. Mansoureh Mohammadi
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  2. Reza Yekta
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  3. Hedayat Hosseini
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  4. Farzaneh Shahraz
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  5. Seyede Marzieh Hosseini
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  6. Saeedeh Shojaee-Aliabadi
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  7. Abdorreza Mohammadi
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Contributions

MM: Project administration, Conceptualization, Methodology, Data curation, Software, Formal analysis, Validation, Investigation, Resources, Writing - original draft, Review and editing, Visualization. RY: Methodology, Data curation, Software, Formal analysis, Validation, Investigation, Writing - original draft. HH: Project administration, Methodology, Investigation. FS: Project administration, Methodology, Investigation. SMH: Project administration, Investigation. SSA: Project administration, Conceptualization, Methodology, Data curation, Validation, Investigation, Resources, Review and editing, Visualization, Supervision, Funding acquisition. AM: Project administration, Methodology, Data curation, Validation, Investigation, Resources, Supervision.

Corresponding authors

Correspondence to Saeedeh Shojaee-Aliabadi or Abdorreza Mohammadi.

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Mohammadi, M., Yekta, R., Hosseini, H. et al. Characterization of a novel antimicrobial film based on sage seed gum and Zataria multiflora Boiss essential oil. Food Measure 17, 167–177 (2023). https://doi.org/10.1007/s11694-022-01509-9

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  • DOI: https://doi.org/10.1007/s11694-022-01509-9

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