Thermal, Mechanical, Microstructural and Inhibitory Characteristics of Sodium Caseinate Based Bioactive Films Reinforced
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Thermal, Mechanical, Microstructural and Inhibitory Characteristics of Sodium Caseinate Based Bioactive Films Reinforced by ZnONPs/ Encapsulated Melissa officinalis Essential Oil Iraj Karimi Sani1 · Sina Ardebilchi Marand1 · Mohammad Alizadeh1 · Saber Amiri2 · Amirafshar Asdagh1 Received: 28 May 2020 / Accepted: 29 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Sodium caseinate (SC) based active edible films containing a mixture of zinc oxide nanoparticles (ZnONPs) and microcapsules of Melissa officinalis essential oil (MMEO) were prepared, and their characteristics were investigated. MMEO was used at concentrations of 0, 5 and 10% w/v and the amounts of ZnONPs were 0, 0.01, and 0.03% w/v. Central composite design (CCD) was utilized to optimize the effects of MMEO and ZnONPs on the biopolymer. The mechanical test results demonstrated that increasing MMEO and ZnONPs concentrations increased tensile strength. Morphological results showed that the prepared microcapsules were homogeneously spherical in the sodium caseinate film, and the nanoparticles were evenly dispersed. Fourier transform infrared spectroscopy (FTIR) results exhibited the compatibility between SC and nanocarriers. The results of X-ray diffraction (XRD) analyses indicated that nanocomposite films had higher crystallinity than pure films of SC. The results of differential scanning calorimetry (DSC) showed that dissociation of the intramolecular bond as well as the melting of the crystalline regions caused endothermic peaks in these compounds. The prepared films presented high antioxidant properties and the antibacterial behavior of the films was improved by incorporation of MMEO and ZnONPs into the films. The optimized film fabricated in this study had a practical potential to use as a biodegradable active edible film for food packaging. Keywords Active packaging · Microencapsulation · Melissa officinalis essential oil · Sodium caseinate
1 Introduction In recent years, edible films have attracted so many interests due to their biodegradability, biocompatibility, and barrier properties. Furthermore, this type of film has the ability to act as carriers of active compounds such as antimicrobial and antioxidant compounds. These active films can limit the growth of microorganisms, protect the products against mechanical stresses, enhance the quality, and extend the shelf life of the products [1–3].
* Mohammad Alizadeh [email protected] 1
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, 11km SERO Road, 57561‑51818 Urmia, Iran
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
2
Protein films based on sodium caseinate (SC) are one type of biodegradable edible films. SC can easily form a film by drying an aqueous solution. Casein films are transparent, biodegradable, and good barriers to oxygen penetration as well as high mechanical strength and their high nutritional quality demonstrates the potential of thes
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