Evaluation of physicochemical, mechanical, and antimicrobial properties of gelatin‐sodium alginate‐yarrow (Achillea millefolium L.) essential oil film

In the current study, gelatin (Ge)‐sodium alginate (SA)‐based edible films containing 0, 1, 2, and 3% (w/w) yarrow essential oil (YEO) were prepared using casting method. The physical, morphological, chemical, and antimicrobial properties of these films were investigated. Results indicated that elongation at break (EB), water vapor permeability (WVP), and swelling ratio (SR) increased, while tensile strength (TS), moisture content (MC), and solubility (Sol) decreased with increasing YEO content. Also, the contact angle (CA) increased from 60.11 to 89.07 by increasing YEO indicating an increase in surface hydrophobicity and also an increase in heterogeneity and unevenness in the surface of the film. The nonsignificant difference was observed between the color index involving lightness and yellowness in the SA‐G film containing 0, 1, 2, and 3% YEO (p > .05); however, the addition of YEO significantly caused to change the overall color difference (ΔE) (p