Title : ( Optimization of a biodegradable packaging film based on carboxymethyl cellulose and Persian gum containing titanium dioxide nanoparticles and Foeniculum vulgare essential oil using response surface methodology )
Authors: mohammad maleki , Mohammad Mohsenzadeh ,
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Abstract
Nowadays, nature-friendly materials have replaced plastics in food packaging. Polymer nanocomposites are the key materials for future advances in active packaging. This study was conducted to optimize a packaging film based on carboxymethyl cellulose (CMC) and Persian gum (PG) containing titanium dioxide (TiO2) nanoparticles and Foeniculum vulgare essential oil (FEO) using the response surface methodology. The independent variables were TiO2 (0–2%) and FEO (0–2%). The effect of variables on treatments was significant (p < .05). The optimal concentration points for TiO2 and FEO were determined as 0.5% and 2%, respectively. The results showed that the addition of PG, TiO2, and FEO improved the properties of CMC film and reduced the cost of producing biocomposite film. The antibacterial properties of the film were also investigated against a number of organisms. Therefore, the use of this film in smart food packaging is recommended to increase the shelf-life of products.
Keywords
, Active packaging, Antimicrobial properties, Mechanical properties, Multifunctional films
@article{paperid:1090177,
author = {Maleki, Mohammad and Mohsenzadeh, Mohammad},
title = {Optimization of a biodegradable packaging film based on carboxymethyl cellulose and Persian gum containing titanium dioxide nanoparticles and Foeniculum vulgare essential oil using response surface methodology},
journal = {Journal of Food Processing and Preservation},
year = {2022},
volume = {16244},
number = {16244},
month = {January},
issn = {0145-8892},
pages = {1--14},
numpages = {13},
keywords = {Active packaging; Antimicrobial properties; Mechanical properties; Multifunctional films},
}
%0 Journal Article
%T Optimization of a biodegradable packaging film based on carboxymethyl cellulose and Persian gum containing titanium dioxide nanoparticles and Foeniculum vulgare essential oil using response surface methodology
%A Maleki, Mohammad
%A Mohsenzadeh, Mohammad
%J Journal of Food Processing and Preservation
%@ 0145-8892
%D 2022
