Physico-mechanical, Antimicrobial, and Antioxidant Properties of Gelatin Edible Films Incorporated with Olibanum Essential Oil and Sodium Hexametaphosphate on the Rainbow Trout Fillet Under Refrigerated Conditions was written by Fallah, Maryam;Rouhi, Milad;Soltani, Mahya;Mohammadifar, Mohammad Amin;Bahrami, Roya;Davachi, Seyed Mohammad;Abbaspourrad, Alireza;Mohammadi, Reza. And the article was included in Journal of Polymers and the Environment in 2021.COA of Formula: C10H20O2 The following contents are mentioned in the article:
The present study was conducted to investigate the effect of sodium hexametaphosphate (SHMP) (0, 0.1, 0.2, and 0.3 g), and olibanum essential oil (OEO; 0, 2%, 4%, and 6% w/v) on the physicochem., structural, antioxidant, and microbial properties of the gelatin-based edible film, and its effect on the refrigerated storage period of rainbow trout fillet. The results demonstrated that the water solubility, the water vapor permeability, mech. properties, and antioxidant activity of all treatments were significantly improved compared to the control treatment. The Fourier-transform IR spectroscopy anal. revealed 1035-1015 cm-1 stretching vibrations of the C-C, and C-O groups, confirming ester linkages among the gelatin (G), SHMP, and OEO components. The treatments containing SHMP, and OEO exhibited acceptable antimicrobial activity against the tested Gram-pos., and Gram-neg. microorganisms (Staphylococcus aureus, Escherichia coli, and Bacillus cereus). Moreover, the total count (TC), and Enterobacteriaceae count (EC) of rainbow trout fillets were significantly reduced by the optimal treatments of edible films (0.3 SHMP, 4% OEO- 0.2 SHMP, and 4% OEO) during 21-day refrigerated storage. According to the findings of this study, G/SHMP/OEO films could be a promising tool for packaging and protecting meat-based foods. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1COA of Formula: C10H20O2).
Octyl acetate (cas: 112-14-1) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.COA of Formula: C10H20O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics