Production and Characterization of Nanocomposite Film Based on Whey Protein Isolated/Copper Oxide Nanoparticles Containi

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ORIGINAL PAPER

Production and Characterization of Nanocomposite Film Based on Whey Protein Isolated/Copper Oxide Nanoparticles Containing Coconut Essential Oil and Paprika Extract Amirafshar Asdagh1 · Iraj Karimi Sani1 · Sajad Pirsa1   · Saber Amiri2 · Nabi Shariatifar3,4 · Hadi Eghbaljoo– Gharehgheshlaghi3,5 · Zahra Shabahang6 · Abbas Taniyan1

© Springer Science+Business Media, LLC, part of Springer Nature 2020

Abstract This study aimed to produce a whey protein isolate (WPI) based nanocomposite film containing copper oxide nanoparticles (CuONPs) with coconut essential oil (CEO) (0, 0.4, 0.8% w/v) and paprika extract (PE) (0, 0.03, 0.06% w/v) using a central compound design (CCD). Antioxidant capacity, water vapor permeability, mechanical properties, antimicrobial activity, morphological characteristics Fourier transform infrared (FTIR), X-ray diffraction (XRD), and thermal properties of films were investigated. In addition to the properties of CuONPs, CEO, and PE, this effect was due to hydrogen interactions between them and the biopolymer matrix. As confirmed by the FTIR and XRD, the co-application of PE and CEO due to the synergistic effect of pigment on the antimicrobial properties of CEO and increasing the content of antimicrobial compounds in the film showed the highest activity against Staphylococcus aureus and Escherichia coli. The results of the thermal property analysis of the films showed the formation of a complex between the nanocomposite film with CEO and PE. In summary, the results of the present study showed that nanocomposite films containing the combination of PE and the CEO could be useful in food packaging. Keywords  Active edible film · Paprika oleoresin · Inhibitory properties · Morphological and mechanical characteristics

Introduction

* Sajad Pirsa [email protected]; [email protected] 1



Department of Food Science and Technology, Faculty of Agriculture, Urmia University, 57561‑51818 Urmia, Iran

2



Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

3

Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

4

Halal Research Center of IRI.FDA.MOH, Tehran, Iran

5

Students Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran

6

Department of Food Science and Technology, Faculty of Agriculture, Damghan Islamic Azad University, Damghan, Iran





Biopolymer films have received much attention in recent years due to concerns about environmental problems caused by the overuse of plastic-based packaging materials. In the food industry, biopolymer films are made of polysaccharides, proteins, and their derivatives [1, 2]. One of the most widely used biodegradable materials in film making is whey protein. Whey protein as a by-product of cheese production is a trendy ingredient in the formation of degradable films. Whey proteins have previously been broadly used in food products due to their high nutritio

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