Measurement: Food最新文献

{"title":"Characterization of lipid composition and physicochemical properties of clarified yak milk fat","authors":"Tarun Pal Singh ,&nbsp;Gaurav Kr Deshwal ,&nbsp;Sanket G. Borad ,&nbsp;Joken Bam ,&nbsp;Vijay Paul","doi":"10.1016/j.meafoo.2024.100189","DOIUrl":"10.1016/j.meafoo.2024.100189","url":null,"abstract":"<div><p>In the present study, the samples of clarified milk fat (CMF) of yak species (<em>Arunachali</em> yak and yak-cow hybrid) were collected and analysed for physicochemical parameters, colour values, fatty acid composition and triglyceride profile, and FT-IR characteristics. The obtained results showed that CMF contains a variable amount of moisture (0.25 %–20.28 %), free fatty acid (0.12–2.03 % oleic acid), peroxide values (0.30–1.20 meq.O₂/kg fat), Reichert Meissl value (19.06–23.54) and Butyro-Refractrometer reading (43.03–44.47). The colour value (<em>L*, a*, b*</em>) varied with altitude level and region significantly (<em>p</em> &lt; 0.05). The regional variations in triglycerides and fatty acid profile of CMF were also found significantly (<em>p</em> &lt; 0.05). The preliminary data of FT-IR spectra of all samples showed almost similar functional groups but slight difference in the absorbance as well as peaks in the finger print region.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100189"},"PeriodicalIF":0.0,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277227592400056X/pdfft?md5=6a0ab5381fa36fc63d8315b7fb36ff92&pid=1-s2.0-S277227592400056X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141963365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical and functional properties of starches isolated from different millets","authors":"Ashim Dey,&nbsp;Ditimoni Dutta,&nbsp;Awanish Singh,&nbsp;Nandan Sit","doi":"10.1016/j.meafoo.2024.100188","DOIUrl":"10.1016/j.meafoo.2024.100188","url":null,"abstract":"<div><p>The current investigation aimed to investigate the physicochemical, morphological, and functional properties of starches from four millet varieties, namely foxtail millet, finger millet, pearl millet, and sorghum and compared them with rice starch. The morphological characteristics of starch were analysed using scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier-transform infrared spectroscopy (FTIR). The study found that the solubility (2.2 ± 0.01 % to 11.30 ± 0.05 %) and swelling power (2.54 ± 0.25 % to 9.63 ± 0.21 %) of starches increased with an increase in temperature. Foxtail millet had the lowest syneresis (3.98 %) over a 5-day cycle compared to other varieties. The pasting properties of all millet varieties, except for finger millet, displayed higher setback values, indicating lower retrogradation properties. The FTIR analysis confirmed the carbohydrate nature of the starch samples, and the microstructure analysis of millet starches revealed symmetrical, round-shaped granules with smooth surfaces. This research is significant in promoting the utilization of millet starches, distinguishing them from other cereals and tubers. The findings are expected to contribute to the evaluation of starch quality for potential applications in various industries, including bio-film production, thereby enhancing the overall value of the product.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100188"},"PeriodicalIF":0.0,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000558/pdfft?md5=a3c133d57a0c6fd39dd59f86f7ae1b90&pid=1-s2.0-S2772275924000558-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141952791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microwave-based and convective drying of cabbage (Brassica oleracea L. var capitata L.): Computational intelligence modeling, thermophysical properties, quality and mid-infrared spectrometry","authors":"Bobby Shekarau Luka ,&nbsp;Miriam Jummai Mactony ,&nbsp;Queen Msurshima Vihikwagh ,&nbsp;Toluwaleyi Hannah Oluwasegun ,&nbsp;Riyang Zakka ,&nbsp;Blessing Joshua ,&nbsp;Ibrahim Binni Muhammed","doi":"10.1016/j.meafoo.2024.100187","DOIUrl":"10.1016/j.meafoo.2024.100187","url":null,"abstract":"<div><p>This study assessed and compared the impact of hot air oven drying (HAD) at 50, 60 and 70 °C and microwave drying (MWD) at 195, 307 and 521 W on the kinetics of thermophysical properties and quality of dried cabbage. The thermophysical properties were computed using established model equations. The proximate composition, bioactive compounds, antioxidant capacity (AOC), color and functional groups were analyzed using Association of official analytical chemists (AOAC) test protocol, High performance liquid chromatography (HPLC), Ultraviolet-visible (UV–Vis) spectrometry and Attenuated total reflectance coupled to Fourier transformed infrared spectroscopy (ATR-FTIR), respectively. The moisture ratio was modeled using probabilistic computational intelligence modeling approaches. The results revealed that only density, thermal diffusivity and thermal effusivity appeared to be kinetically controlled by moisture content. Stepwise linear regression (SLR) model and Gaussian process regression (GPR) model were more accurate in simulating the moisture ratio. Increasing HAD temperature preserved all of the proximate compositions except carbohydrates. Similarly, increasing MWD power preserved all the proximate compositions except crude fiber. Increasing HAD temperature from 50 to 60 °C and 60–70 °C decreased the total flavonoid content (TFC) and total phenolic content (TPC) by 21.31 % and 13.60 %, respectively but increased the AOC from 27.2 to 39.6 %. Increasing MWD power levels from 195 to 307 W and 307–521 W decreased TFC by 13.2 % and 0.7 %, respectively but increased the TPC by 9.72 % and 13.14 %, thus AOC increased from 35.2 to 45.7 %. MWD presented higher AOC relative to HAD. Drying at 50 °C and 307 W gave the highest whitening index in HAD and MWD. ATR-FTIR analysis revealed the formation of new compounds by thermal effect. SLR and GPR were more accurate in modeling the drying kinetics. HAD and MWD affected the quality parameters of cabbage differently, thus the choice of the dryer type will depend on the parameters of interest.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100187"},"PeriodicalIF":0.0,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000546/pdfft?md5=802e1b6353263511e7ca54d2f34b4189&pid=1-s2.0-S2772275924000546-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141848122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determinants of adoption of food safety practices among clam sellers in Kpong and Atimpoku, Ghana","authors":"Rosemary Anderson Akolaa ,&nbsp;Angela Kyerewaa Ayisi-Addo ,&nbsp;Victor Kodjo N'souvi ,&nbsp;Gertrude Dzifa Mensah ,&nbsp;Christian Larbi Ayisi","doi":"10.1016/j.meafoo.2024.100186","DOIUrl":"10.1016/j.meafoo.2024.100186","url":null,"abstract":"<div><p>The food safety practices used by clam merchants in Kpong and Atimpoku, Ghana, pose a risk to public health. The study sought to identify factors affecting food safety practices, obstacles to their implementation, and ways of improving them to avoid food-borne infections and promote sustainable practices and development among clam sellers in Kpong and Atimpoku, Ghana. The cross-sectional survey combined purposive and random sampling methods. Sixty-three clam merchants were interviewed face-to-face using a structured questionnaire. Response bias and generalizability to other Ghanaian regions form the study's limitations. Utility maximizing is used to examine how clam vendors adopt food safety procedures. The discrete choice logit model is used to identify food safety decision-making elements. The study examines the extent and significance of relationships between independent factors such as public health officer visits and formal access to credit. The utility maximization paradigm helped to explain clam dealers' food safety measures in Ghana. The study found that age and household size influence worker's decisions to cover clams and wear clean aprons or not. Credit and income-generating activities encourage the wearing of clean aprons. Public health officer visits, clam selling association membership, selling hours per day, availability to finance, and household size on the other hand affect food safety measures when diarrhoea strikes. It is therefore concluded that credit and household size promote better clam seller hygiene. Therefore to promote food safety, policy-makers and stakeholders should offer support, education, and training. This study adds to the literature and emphasizes the significance of food safety standards to safeguard customers and public health.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100186"},"PeriodicalIF":0.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000534/pdfft?md5=10814f9eeeef2f0dd370cc49f518f6ff&pid=1-s2.0-S2772275924000534-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141845562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical and sensory properties of kamaboko produced from Asian seabass surimi-catfish protein isolate (Clarias gariepinus)","authors":"Meda Canti,&nbsp;Kelvin Levi Martawidjaja","doi":"10.1016/j.meafoo.2024.100184","DOIUrl":"10.1016/j.meafoo.2024.100184","url":null,"abstract":"<div><p>Kamaboko is a processed fish product based on surimi, which is widely consumed by the public. Catfish protein isolate (CPI) can be applied to kamaboko to improve product quality. The aim of this research was to produce CPI and evaluate the physical, chemical, and sensory properties of kamaboko from Asian seabass surimi with CPI. The steps carried out in this research were the production of CPI using pH shifting, preparation of kamaboko, analysis of the amino acid profile of CPI, and physical, chemical, and sensory analysis of kamaboko. The kamaboko formula consisted of control (F1) and four treatments adding CPI, namely F2 (5 %), F3 (10 %), F4 (15 %), and F5 (20 %) per weight of surimi. CPI had a yield and protein recovery of 16.11 % wb and 20.96 % wb, respectively, from fresh catfish. The CPI protein content was 93.71 % db, which met Codex standards. CPI was rich in essential amino acids such as leucine, lysine, threonine, valine, isoleucine, and phenylalanine. The addition of CPI had a significant effect on the physical (colour, whiteness index, water holding capacity, profile textural), ash, protein, lipid, carbohydrate content, and sensory properties (appearance, texture, folding and biting test) of kamaboko. Kamaboko in all treatments had higher protein content than that of the standard composition of kamaboko in Japan, Korean commercial kamaboko, and met the Indonesian National Standard (SNI). F4 was the best treatment based on physical properties, proximate composition and sensory. Therefore, CPI could be used as an additive ingredient to increase colour, protein, and texture in kamaboko.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100184"},"PeriodicalIF":0.0,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000510/pdfft?md5=cc93fd221f9b654d9f3acf94cf50c0ea&pid=1-s2.0-S2772275924000510-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141728643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A review on extraction, functionality and application of chia seeds as a storehouse of bioactive components","authors":"Venu Agurla ,&nbsp;Maanas Sharma ,&nbsp;Prashant Anil Pawase ,&nbsp;Rafeeya Shams ,&nbsp;Om Sunil Ingale ,&nbsp;Kshirod Kumar Dash","doi":"10.1016/j.meafoo.2024.100185","DOIUrl":"10.1016/j.meafoo.2024.100185","url":null,"abstract":"<div><p>The extraction of bioactive components from different food sources can greatly improve the production of fortified food items and improve the nutritional profile of commonly consumed foods. Antioxidants play a pivotal role in protecting the body by scavenging free radicals, a critical process in reducing the risk of diseases associated with reactive oxygen species (ROS). This review explores different ways to extract antioxidants from chia seeds and tries to find the best one. In addition to cutting-edge procedures like pressurized liquid extraction, supercritical fluid extraction, microwave-enhanced extraction, and ultrasound-assisted extraction, traditional solvent extraction techniques including infusion, decoction, percolation, and Soxhlet extraction are also discussed. The review also looks at the variables like temperature, pressure, type of solvent, and radiation that affect the parameters of the extraction process and efficiency of antioxidants. The present review also provides valuable insights for researchers seeking to understand the most efficient method of antioxidant extraction from chia seeds, with the potential to ameliorate the qualities and quantitively of antioxidants for future utilisation in fortified foods and cosmetics.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100185"},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000522/pdfft?md5=dfe70e49f7ab1e83287adf361db97e32&pid=1-s2.0-S2772275924000522-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141716438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of non-nixtamalized, gluten-free, antioxidant-rich nachos from pigmented Chakhao poireiton rice","authors":"Gunjana Deka ,&nbsp;Sayantan Chakraborty ,&nbsp;Debala Laishom ,&nbsp;Maibam Riya Devi ,&nbsp;Siddhartha Singha ,&nbsp;Dev Kumar Yadav ,&nbsp;Himjyoti Dutta","doi":"10.1016/j.meafoo.2024.100182","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100182","url":null,"abstract":"<div><p>Nachos is a popular snack. Risks associated with the traditional process of corn nixtamalization prompts for an alternative process and antioxidant-rich raw materials for developing novel nacho chips. <em>Chakhao poireiton</em> (<em>CP</em>) is a pigmented black variety of rice (<em>Oryza sativa</em>, L.) with established strong antioxidant and anti-inflammatory properties. In this study, steaming and roasting pretreated <em>CP</em> rice was used to develop nacho chips focusing on consumer preference of the product type. Initial sensorial rankings were obtained by Fuzzy analysis. Parameter ranking established mouthfeel as the principal quality parameter followed by taste, texture and appearance. Based on this, process optimization was carried out using appropriate design of Response Surface Methodology. The optimized pretreatment conditions were found to be 30 min of steaming at 100 °C and 13.12 min of roasting at 180 °C. The resultant nachos showed optimum hardness (951.77 g) and fracturability (1476.23 g), while retaining maximum bioactive potential in terms of total phenolic content (82.84 μg GAE/g), 2,2-diphenyl-1-picrylhydrazyl reducing (25.19 %) and ferric ion reducing (2.57 μM/ml) antioxidant potentials. Comparative analysis of the optimized nacho chips with control samples gave better scores of instrumental texture, color, bioactivity retention and overall sensory acceptability.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100182"},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000492/pdfft?md5=69261adb4a7424243ea7c81cd543f06a&pid=1-s2.0-S2772275924000492-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141605578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Applications of cold plasma technique to enhance the safety and quality of different food products","authors":"Aisha Shabbir ,&nbsp;Syed Ali Hassan ,&nbsp;Hafsa Hanif ,&nbsp;Rabia Rauf ,&nbsp;Sidra Tul Muntaha ,&nbsp;Muqdas Jubbar ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.meafoo.2024.100183","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100183","url":null,"abstract":"<div><p>Cold plasma (CP) has emerged as a novel technology for food processing. Its uses have been expanded into the food industry globally as an effective non-thermal processing technique with various applications. CP treatment uses reactive species for microbial inactivation, mycotoxin degradation, enzyme inactivation, protein modification and hydrogenation. CP treatment improves the physiochemical properties of different food products and the antimicrobial properties of packaging films. This review article demonstrates the applications of CP treatment in different food industries. It also explains the mechanism of microbial reduction in food components by using CP. The plasma source and impact of CP on food quality and safety have been discussed. CP is a key technology to increase the shelf life of food products while enhancing their safety with minimal impact on their bioactive compounds.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100183"},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000509/pdfft?md5=e6923852293dd668d9bebe2a4aa255da&pid=1-s2.0-S2772275924000509-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141582871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Process optimization of thermosonicated modhusuleng (polygonum microcephalum) leaf juice for quality enhancement using response surface methodology","authors":"Punam Sri Das,&nbsp;Puja Das,&nbsp;Prakash Kumar Nayak,&nbsp;Anuck Islary,&nbsp;Radha krishnan Kesavan","doi":"10.1016/j.meafoo.2024.100181","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100181","url":null,"abstract":"<div><p>The present study investigated the impacts of pasteurization and thermosonication on various aspects of modhusuleng (<em>Polygonum microcephalum</em>) leaf juice, including its physico-chemical, functional, and microbial attributes (total plate count, yeast and mold count). Juices underwent thermosonic treatments at varied durations (30, 45, and 60 min) and temperatures (30, 40, and 50 °C), utilizing two distinct frequencies (33 and 44 kHz). The application of pasteurization (PS) and thermosonication (TS) did not exhibit any noticeable effects on pH, total soluble solids (TSS), or titratable acidity (TA). Post TS, there were enhancements in antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), cloudiness value, browning index, total carotenoid content, and chlorophyll content. However, the ascorbic acid content in the leaf juices decreased post TS. Process optimization was carried out through the application of response surface methodology (RSM). For 33 kHz, the predicted values were - Antioxidant - 68.23 %, TPC - 183.11 mg GAE/100 mL, TFC - 3.15 mg QE/mL, and Ascorbic acid - 24.45, while for 44 kHz, the values were obtained as - Antioxidant - 60.80 %, TPC - 212.97 mg GAE/100 mL, TFC - 3.40 mg QE/mL, and Ascorbic acid - 25.53. The model's suitability is highlighted by the small difference between the expected and actual values. The results revealed that leaf juice samples treated at 50 °C with a frequency of 44 kHz for 60 min exhibited higher TPC, TFC, and antioxidant activity when compared to samples subjected to alternative temperature and frequency conditions. TS also led to a significant reduction in bacterial populations in the juices. While thermal treatment rendered the microbes inert, it adversely impacted the quality indices. The study suggests that modhusuleng juice quality features can be preserved even after undergoing thermosonic processing. TS is suggested as a favorable technique for modhusuleng leaf juice processing, given its potential to enhance antioxidant activity, preserve quality features, and reduce bacterial populations.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100181"},"PeriodicalIF":0.0,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000480/pdfft?md5=6ad81019c7e3d01d71c1894fafa80002&pid=1-s2.0-S2772275924000480-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141542615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing cellulose acetate film with green plasticizers for improved performance, biodegradability, and migration study into a food simulant","authors":"Abderrahim Bouftou ,&nbsp;Kaoutar Aghmih ,&nbsp;Fatima Lakhdar ,&nbsp;Noureddine Abidi ,&nbsp;Said Gmouh ,&nbsp;Sanaa Majid","doi":"10.1016/j.meafoo.2024.100180","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100180","url":null,"abstract":"<div><p>Cellulose acetate (CA) is a synthetic compound obtained by acetylation of cellulose. It is widely used for various applications, including food packaging films. However, CA is very rigid due to the β-<span>d</span>-glycose ring in its main chain, and the presence of many hydrogen bonds between the hydroxyl groups, which limits the extent of its application. Therefore, plasticizers are generally used to provide flexibility particularly when used for packaging. The migration of plasticizers from packaging materials to packaged food can pose a risk to human health, particularly when the plasticizers present some levels of toxicity. The objective of this research is to compare the effect of widely used plasticizers glycerol, tris (2-ethylhexyl) phosphate (TEHP) and rosemary essential oil on the properties of cellulose acetate films for food packaging. Cellulose acetate films were prepared via solvent casting method followed by plasticizing. The films prepared were characterized using infrared spectroscopy (FT-IR), thermogravimetric analysis (TGA), X-Ray diffraction analysis (XRD) and others analysis. The results show that rosemary essential oil has the lowest migration rate to food simulants. Rosemary can play dual roles, a plasticizer by improving mechanical properties and an active agent (antioxidant, antimicrobial, and UV protector, and promotor of biodegradability). The results show the potential of rosemary essential oil as an additive for application in food packaging.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100180"},"PeriodicalIF":0.0,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000479/pdfft?md5=21745d0a1d15c635b6886b1cf837d165&pid=1-s2.0-S2772275924000479-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141582870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}