Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract |
| |
| Authors: | Mehran Moradi Hossein Tajik Seyed Mehdi Razavi Rohani Abdul Rasoul Oromiehie Hassan Malekinejad Javad Aliakbarlu Mojtaba Hadian |
| |
| Affiliation: | 1. Department of Food Science and Technology, Ahar Faculty of Agriculture, University of Tabriz, Tabriz, Iran;2. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran;3. Iran Polymer and Petrochemical Institute, 14965/159, Tehran, Iran;4. Department of Basic Sciences, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran;5. Department of Clinical Sciences, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran |
| |
| Abstract: | Antioxidant chitosan based edible films were developed incorporated with Zataria multiflora Boiss essential oil (ZEO) (5 and 10 g/L) and grape seed extract (GSE) (10 g/L) alone and in combination. The physico-mechanical, wettability, swelling index, color, total phenol and antioxidant characteristics of the films were investigated. Films without any agents were used as control sample. All films, with the exception of 10 g/L GSE + 10 g/L ZEO film, exhibited lower strength and elongation values, and only the addition of 10 g/L ZEO to GSE film improved the water vapor transmission rate of chitosan films. Only GSE containing films had higher swelling index. The incorporation of GSE and ZEO into chitosan film increased the wettability of the surface, total phenol and antioxidant activity. Neat chitosan and ZEO incorporated films had a light yellowish color, whereas GSE + ZEO films were gray. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
