Physicochemical and Mechanical Properties of Sodium Alginate Films Containing Thyme Essential Oil

Cansu Torol; Özgül Özdestan Ocak

Article Details

Physicochemical and Mechanical Properties of Sodium Alginate Films Containing Thyme Essential Oil

Authors:

Cansu Torol | Özgül Özdestan Ocak

Publisher:

Van Yuzuncu Yıl University

Main Topics:

Gıda Kimyası ve Gıda Sensör Bilimi

Journal:

Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.29 Issue 2, pp.589-600

Document Type:

Article

Publication Date:

8/2024

Document Language:

English

Document ID (Org No.):

2001326203

pISSN:

1300-5413

Keywords:

Abstract:

 In this study, it was aimed to develop edible film by the casting technique from sodium alginate SA 2 wv using three different concentrations of thyme essential oil TEO 0.5, 1, 1.5 vv. The physicochemical, mechanical, structural, and antioxidant properties of enriched SA films were also characterized. The highest film solubility FS was found as 91.78 in SA control films. The mechanical properties of films were found between 27.14 MPa and 50.06 MPa for tensile strength TS and between 13.88 and 32.02 for elongation at break EAB. The highest total phenolic content TPC and antioxidant activity were found as 382.19 mg GAEkg and 16.20 in SA film incorporated with TEO 1.5 respectively. As the concentration of TEO increased, the L value increased, leading the film colors to approach white. Additionally, it was observed that as the b value increased the film colors tented towards yellow. When the results of SEM analysis were evaluated, it was found that SA films were more homogeneous than other films. In general, it was concluded that TEO at a concentration of 1 vv improves the physical and chemical properties of sodium alginate film compared to other groups.

 In this study, it was aimed to develop edible film by the casting technique from sodium alginate SA 2 wv using three different concentrations of thyme essential oil TEO 0.5, 1, 1.5 vv. The physicochemical, mechanical, structural, and antioxidant properties of enriched SA films were also characterized. The highest film solubility FS was found as 91.78 in SA control films. The mechanical properties of films were found between 27.14 MPa and 50.06 MPa for tensile strength TS and between 13.88 and 32.02 for elongation at break EAB. The highest total phenolic content TPC and antioxidant activity were found as 382.19 mg GAEkg and 16.20 in SA film incorporated with TEO 1.5 respectively. As the concentration of TEO increased, the L value increased, leading the film colors to approach white. Additionally, it was observed that as the b value increased the film colors tented towards yellow. When the results of SEM analysis were evaluated, it was found that SA films were more homogeneous than other films. In general, it was concluded that TEO at a concentration of 1 vv improves the physical and chemical properties of sodium alginate film compared to other groups.

 In this study, it was aimed to develop edible film by the casting technique from sodium alginate SA 2 wv using three different concentrations of thyme essential oil TEO 0.5, 1, 1.5 vv. The physicochemical, mechanical, structural, and antioxidant properties of enriched SA films were also characterized. The highest film solubility FS was found as 91.78 in SA control films. The mechanical properties of films were found between 27.14 MPa and 50.06 MPa for tensile strength TS and between 13.88 and 32.02 for elongation at break EAB. The highest total phenolic content TPC and antioxidant activity were found as 382.19 mg GAEkg and 16.20 in SA film incorporated with TEO 1.5 respectively. As the concentration of TEO increased, the L value increased, leading the film colors to approach white. Additionally, it was observed that as the b value increased the film colors tented towards yellow. When the results of SEM analysis were evaluated, it was found that SA films were more homogeneous than other films. In general, it was concluded that TEO at a concentration of 1 vv improves the physical and chemical properties of sodium alginate film compared to other groups.

 Bu çalışmada dökme yöntemikullanılarak üç farklı konsantrasyonda kekik esansiyel yağı KY 0.5, 1, 1.5 hh katkılı sodyum aljinat 2 ah SA filmlerin yenilebilir film olarak geliştirilmesi amaçlanmıştır. Zenginleştirilmiş sodyum aljinat filmlerin fizikokimyasal, mekaniksel, yapısal ve antioksidan özellikleri karakterize edilmiştir. En yüksek film çözünürlüğü 91.78 olarak SA kontrol filmlerde bulunmuştur. Filmlerin kopma mukavemeti 27.14 MPa ve 50.06 MPa arasında, kopma anında uzama değerleri ise 13.88 ve 32.02 arasında bulunmuştur. En yüksek toplam fenolik içerik ve antioksidan aktivite sırasıyla 1.5 KY içeren SA filminde 382.19 mg GAEkg ve 16.20 olarak bulunmuştur. KYnin artan konsantrasyonlarına bağlı olarak L değeri arttı ve film renkleri beyaza yaklaştı. Ayrıca b değerinin artması ile film renkleri sarıya yaklaştığı görülmüştür.SEM analiz sonuçları değerlendirildiğinde SA filmlerin diğer filmlere göre daha homojen olduğu tespit edilmiştir. Genel olarak 1 hh konsantrasyonunda KYnin sodyum aljinat filminin fiziksel ve kimyasal özelliklerini diğer gruplara kıyasla daha iyi geliştirdiği sonucuna varılmıştır.

Article Details

Physicochemical and Mechanical Properties of Sodium Alginate Films Containing Thyme Essential Oil

Authors:

Cansu Torol | Özgül Özdestan Ocak

Publisher:

Van Yuzuncu Yıl University

Main Topics:

Gıda Kimyası ve Gıda Sensör Bilimi

Journal:

Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.29 Issue 2, pp.589-600

Document Type:

Article

Publication Date:

8/2024

Document Language:

English

Document ID (Org No.):

2001326203

pISSN:

1300-5413

Edible film

Film characterization

Sodium alginate

Thyme essential oilFilm karakterizasyonu

Kekik esansiyel yağı

Sodyum aljinat

Yenilebilir film

Issues

Article Details

Authors: Cansu Torol | Özgül Özdestan Ocak

Publisher: Van Yuzuncu Yıl University

Main Topics: Gıda Kimyası ve Gıda Sensör Bilimi

Journal: Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.29 Issue 2, pp.589-600

Document Type: Article

Publication Date: 8/2024

Document Language: English

Document ID (Org No.): 2001326203

pISSN: 1300-5413

Issues

Authors:

Cansu Torol | Özgül Özdestan Ocak

Publisher:

Van Yuzuncu Yıl University

Main Topics:

Gıda Kimyası ve Gıda Sensör Bilimi

Journal:

Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.29 Issue 2, pp.589-600

Document Type:

Article

Publication Date:

8/2024

Document Language:

English

Document ID (Org No.):

2001326203

pISSN:

1300-5413