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>Images of the edible films (a); SEM images of SA surface (A) and cross section (D), SA/CO surface (B) and cross section (E), and SA/CO/AG surface (C) and cross section (F) (b); FTIR spectra of SA, SA/CO, and SA/CO/AG (c).</div>

Journal of Food Processing and Preservation

fig4

Figure 4

Figure 4: 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 4 | 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 