Development, RSM-Based Optimization, and Characterization of a Unique Edible Composite Film by Incorporating Clove Essential Oil Based on Sodium Alginate and <i>Aloe vera</i> Gel to Preserve the Quality of Blueberries

<div>Response surface diagrams showing the effects of SA, AG, and CO concentration on WVP, TS, and E of edible films.</div>

Journal of Food Processing and Preservation

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Figure 3

Figure 3: Development, RSM-Based Optimization, and Characterization of a Unique Edible Composite Film by Incorporating Clove Essential Oil Based on Sodium Alginate and <i>Aloe vera</i> Gel to Preserve the Quality of Blueberries 

Figure 3 | Development, RSM-Based Optimization, and Characterization of a Unique Edible Composite Film by Incorporating Clove Essential Oil Based on Sodium Alginate and Aloe vera Gel to Preserve the Quality of Blueberries 