The Effect of Sage (Salvia sclarea) Essential Oil on the Physiochemical and Antioxidant Properties of Sodium Alginate and Casein-Based Composite Edible Films

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridKOCA, ESRA/0000-0002-2230-7113
dc.authoridAnwer, Md. Khalid/0000-0002-5227-3954
dc.authoridJawad, Muhammad/0009-0009-8281-4756
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorJawad, Muhammad
dc.contributor.authorAl-Azri, Mohammed Said
dc.contributor.authorUllah, Sana
dc.contributor.authorAnwer, Md Khalid
dc.date.accessioned2025-01-06T17:44:23Z
dc.date.available2025-01-06T17:44:23Z
dc.date.issued2023
dc.description.abstractThe aim of this study was to examine the effect of Sage (Salvia sclarea) essential oil (SEO) on the physiochemical and antioxidant properties of sodium alginate (SA) and casein (CA) based films. Thermal, mechanical, optical, structural, chemical, crystalline, and barrier properties were examined using TGA, texture analyzer, colorimeter, SEM, FTIR, and XRD. Chemical compounds of the SEO were identified via GC-MS, the most important of which were linalyl acetate (43.32%) and linalool (28.51%). The results showed that incorporating SEO caused a significant decrease in tensile strength (1.022-0.140 Mpa), elongation at break (28.2-14.6%), moisture content (25.04-14.7%) and transparency (86.1-56.2%); however, WVP (0.427-0.667 x 10(-12) g center dot cm/cm(2)center dot s center dot Pa) increased. SEM analysis showed that the incorporation of SEO increased the homogeneousness of films. TGA analysis showed that SEO-loaded films showed better thermal stability than others. FTIR analysis revealed the compatibility between the components of the films. Furthermore, increasing the concentration of SEO increased the antioxidant activity of the films. Thus, the present film shows a potential application in the food packaging industry.
dc.description.sponsorshipTRC [BFP/RGP/HSS/22/007]
dc.description.sponsorshipThis study was supported by TRC grant number BFP/RGP/HSS/22/007.
dc.identifier.doi10.3390/gels9030233
dc.identifier.issn2310-2861
dc.identifier.issue3
dc.identifier.pmid36975682
dc.identifier.scopus2-s2.0-85151238462
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/gels9030233
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3035
dc.identifier.volume9
dc.identifier.wosWOS:000959172000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofGels
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectsodium alginate
dc.subjectcasein
dc.subjectsage essential oil
dc.subjectedible films
dc.subjectfood packaging
dc.subjectantioxidant activity
dc.titleThe Effect of Sage (Salvia sclarea) Essential Oil on the Physiochemical and Antioxidant Properties of Sodium Alginate and Casein-Based Composite Edible Films
dc.typeArticle

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