Document Type : Research Paper
Authors
1 Department of Food Science, Faculty of Interdisciplinary Science and Technology, University of Bonab, Bonab, Iran
2 Bachelor student of food hygiene, Faculty of paraveterinary, Ilam University, Ilam, Iran
Abstract
In this study, with the aim of improving the physicochemical, mechanical, antioxidant and antimicrobial properties, a biodegradable edible film based on whey protein and gelatin was prepared and the effect of adding coriander extract at different concentrations (0, 1, 2, 3 and 4%) was investigated. For this purpose, the physicochemical properties (thickness, solubility, water vapor permeability, turbidity), mechanical properties (tensile strength, elongation at break, Young's modulus), antioxidant activity (by DPPH test) and antimicrobial properties (diffusion disk method) were evaluated. The results showed that with increasing extract concentration, thickness, turbidity and permeability increased and solubility decreased (p<0.05). The highest tensile strength and Young's modulus were observed in the 2% treatment and the highest elongation in the 3% treatment. Antioxidant activity and antimicrobial properties also improved with increasing extract concentration, so that the film containing 4% extract showed the highest antioxidant activity of 22.86 and the highest inhibitory activity against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa with values of 8.1, 8, and 5.30 respectively. In general, the use of coriander extract in the formulation of edible films can lead to the production of active, safe and biodegradable coatings to increase the shelf life of foods.
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