Production of potato starch composite film containing carboxymethyl cellulose and Chavill (Ferulago angulata (Schlecht) Boiss. ) essential oils and its application in butter packaging

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Haqqani S.; BEIGMOHAMMADI F.; RAFEIE F.

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2019 | Volume:11 | Issue:1 Page(s): 81-102

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Title

Production of potato starch composite film containing carboxymethyl cellulose and Chavill (Ferulago angulata (Schlecht) Boiss. ) essential oils and its application in butter packaging

Author(s)

Haqqani S. | BEIGMOHAMMADI F. | RAFEIE F. | Issue Writer Certificate

Keywords

Starch-CMC filmQ1

Ferulago angulata essential oilsQ1

ButterQ1

Chemical propertiesQ2

Abstract

Background and objectives: Nowadays, due to the increasing use of plastics in food packaging and the problems arising from the lack of environmental degradation of them, using starch-based natural polymer in food packaging has increased. Edible films and coatings act as barriers against moisture, oxygen transfer, aroma and oil, and increase the quality and shelf-life of the products. These films can be incorporated with active agents such as anti-oxidants. In this research, in order to fix the flaws and to improve the physical and mechanical properties of starch film, different concentrations of carboxymethyl cellulose (CMC) and Chavill essential oil were incorporated into the films. The composite prepared films were used for Butter packaging to reduce oxidation and to increase the shelf-life. The effect of these factors on Chemical properties of final product was evaluated. Materials and methods: In this research, starch films containing CMC (5, 10 and 15%) and Chavill essential oils (0. 5, 1, 1. 5 %) were produced by casting method. Chavill essential oil was prepared with water distillation. Physical tests including tensile strength, water vapor permeability, moisture absorption, solubility were done. After packing of Butter, the chemical tests including the peroxide value and acid value were assessed in different time intervals. Results: The results showed that tensile strenght of starch films containing CMC and Chavill essential oils was increased with increasing CMC concentartion; while it was decreased with increasing the Chavill essential oils. With increasing the amounts of CMC and Chavill essential oil, water vapor permeability was reduced. Increasing CMC and Chavill essential oils cauesd a decrease in water absorption and solubility of the prepared films. In addition, the effects of these two factors on Chemical properties of Butter showed that they could reduce the rate of peroxide and acid values elevation. Conclusions: Regarding the different effects of CMC and Chavill essential oils, it can be concluded that by increasing the amount of these two variables, physical and mechanical properties of films were improved and a reduction in acid and peroxide values of Butter was observed. Finally, considering the improvement of physical and mechanical properties of prepared films and reduction of peroxide and acid values of Butter, starch-CMC containing Chavill essential oils is recommended as replacer for aluminum foil.

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APA: Copy

Haqqani, S., BEIGMOHAMMADI, F., & RAFEIE, F.. (2019). Production of potato starch composite film containing carboxymethyl cellulose and Chavill (Ferulago angulata (Schlecht) Boiss. ) essential oils and its application in butter packaging. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 11(1 ), 81-102. SID. https://sid.ir/paper/384067/en

Vancouver: Copy

Haqqani S., BEIGMOHAMMADI F., RAFEIE F.. Production of potato starch composite film containing carboxymethyl cellulose and Chavill (Ferulago angulata (Schlecht) Boiss. ) essential oils and its application in butter packaging. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2019;11(1 ):81-102. Available from: https://sid.ir/paper/384067/en

IEEE: Copy

S. Haqqani, F. BEIGMOHAMMADI, and F. RAFEIE, “Production of potato starch composite film containing carboxymethyl cellulose and Chavill (Ferulago angulata (Schlecht) Boiss. ) essential oils and its application in butter packaging,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 11, no. 1 , pp. 81–102, 2019, [Online]. Available: https://sid.ir/paper/384067/en

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