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Information Journal Paper

Title

The effect of olive leaf extract on physical and mechanical properties of zein corn edible film

Pages

  313-324

Abstract

 Today one of the most important concerns of the world is the significant volume of waste accumulation associated with the synthetic polymers used in food packaging. Therefore, biodegradable Edible films are the best alternative for synthetic polymers and plastics. In this study, biodegradable films of Corn zein containing two levels of Olive leaf extract (10 and 15% w/w) are produced and their physical, mechanical, colorimetric and micro straucture properties were investigated. The results showed that the effect of treatment on physical, mechanical and colorimetric properties was significant (p <0. 05). The results showed that by adding 15% extract, the thickness and moisture absorption increased compared to the control sample. Also, by increasing the percentage of Olive leaf extract, there was a significant decrease in solubility and vapor permeability in all three relative humidity (33, 50 and 75%) compared to the control sample. In conclusion, it can be concluded from the results of this study that the combination of Olive leaf extract with polymeric zein improves some Physical and mechanical properties of Edible film.

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    APA: Copy

    MOUSAVI, S.B., MIRZAEI, H., KASHIRI, M., & ZIAIIFAR, A.M.. (2019). The effect of olive leaf extract on physical and mechanical properties of zein corn edible film. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(86 ), 313-324. SID. https://sid.ir/paper/71537/en

    Vancouver: Copy

    MOUSAVI S.B., MIRZAEI H., KASHIRI M., ZIAIIFAR A.M.. The effect of olive leaf extract on physical and mechanical properties of zein corn edible film. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(86 ):313-324. Available from: https://sid.ir/paper/71537/en

    IEEE: Copy

    S.B. MOUSAVI, H. MIRZAEI, M. KASHIRI, and A.M. ZIAIIFAR, “The effect of olive leaf extract on physical and mechanical properties of zein corn edible film,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 86 , pp. 313–324, 2019, [Online]. Available: https://sid.ir/paper/71537/en

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