title: Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion.
abstract: Direct introduction of essential oils (EOs) into biopolymer-based packaging materials faces various challenges such as insolubility and loss of activity. The aim of this study was increasing the bioactivity of Zataria multiflora essential oil (ZMEO) through first making a nanoemulsion and then immobilizing within basil seed gum (BSG)-based film network. ZMEO (nano)emulsions were prepared using high intensity ultrasound approach at 150W and various sonication times (0, 2.5, 5 and 10min). An increase in the antibacterial activity of ZMEO nanoemulsion was observed by decreasing the nanoemulsion droplet size. Increasing nanoemulsion concentration in BSG film matrix improved the mechanical properties. Scanning electron micrographs showed that the presence of ZMEO nanoemulsions resulted in significant changes in the microstructure of BSG films. Antimicrobial films were effective against potential foodborne pathogens. This innovative incorporation of EOs into biopolymer-based films may have implications in extending the shelf life of food products through retarding the release of volatile constituents.
authors.affiliation: Biomolecular Engineering Laboratory, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
authors.forename: Hadi
authors.initials: H
authors.lastname: Hashemi Gahruie
authors.affiliation: Biomolecular Engineering Laboratory, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
authors.forename: Esmaeil
authors.initials: E
authors.lastname: Ziaee
authors.affiliation: Biomolecular Engineering Laboratory, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
authors.forename: Mohammad Hadi
authors.initials: MH
authors.lastname: Eskandari
authors.affiliation: Biomolecular Engineering Laboratory, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran. Electronic address: hhosseini@shirazu.ac.ir.
authors.forename: Seyed Mohammad Hashem
authors.initials: SM
authors.lastname: Hosseini
mesh_terms: D004655:Emulsions; D005506:Food Contamination / Q000517:prevention & control; D018857:Food Packaging; D019686:Lamiaceae / Q000737:chemistry*; D049329:Nanostructures; D018649:Ocimum basilicum / Q000737:chemistry*; D009822:Oils, Volatile / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*
chemical_list: D004655:Emulsions; D009822:Oils, Volatile; D053149:Plant Gums
keywords: Basil seed gum; Calcium chloride (PubChem CID: 24854); Droplet size; Edible film; Glycerol (PubChem CID: 753); Magnesium nitrate (PubChem CID: 25212); Nanoemulsion; Potassium bromide (PubChem CID: 253877); Sodium chloride (PubChem CID: 5234); Sonication time; Tween 80 (PubChem CID: 5281955)