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Aims: In this study, gelatin was extracted from Siberian sturgeon waste and used in film making.
Materials and Methods: Gelatin was extracted using NaOH and HCl. After evaluating the extracted gelatin properties (bloom grade, pH, zeta test, melting and setting temperature and time), the edible film was prepared by using glycerol.
Findings: The results showed that the extraction efficiency of the gelatin was %20.06. The protein content, pH, degree of gel hardness, setting and melting temperature and time were 79.2 ± 0.6%, 4, 160.2 ± 0.4 g, 13.1 ± 0.2 ° C in 180.3 ± 0.5 seconds and 19.33 ± 0.5 ° C in 140.66 ± 0.5 seconds, respectively. Zeta potential indicated a positive surface charge in gelatin. The thickness, moisture, solubility, tensile strength, tensile strength and permeability tensile strengths properties of gelatin film reported 0.05 mm, %10.2 ± 1.5, %79 ± 3.7, 30.01 ± 0.7 MPa, %77.5 ± 3.6 and 3.5 ± 0 g mm/h mm²kpa×10^-6­, respectively. SEM images of the film showed smooth structure without cracking. Moreover, the FTIR result showed the formation of amide bands in the region of 3277.62, 1633.92, 1530.11 and 1236.49 cm^-1.
Conclusion: Due to the efficiency and properties of gelatin, and the mechanical and physical properties of the edible film, it can be used as a good candidate for the production of biodegradable films in food storage.

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This work was aimed to investigate the potential preparation of an biodegradable film preparation from bitter vetch seed protein and determine some of its physicochemical properties. The film was cast from bitter vetch protein concentrate (BPC) (5 g/ 100 ml alkaline water) and glycerol (50% w/w of BPC). The moisture content (MC), color, tensile strength (TS), elongation to break (EB), water vapor permeability (WVP) and surface hydrophobicity of the film were measured. The film with MC of 27.69%, TS 5.04 MPa and WVP 0.72 (gmm/KPa.h.m² ) ws comparable with other protein films but its red and yellow indices in color (a=22.41 and b=37.20) and EB were higher than other protein based-films. Its surface hydrophobicity (49.83^°) was higher than that of soy and sodium caseinate protein films and lower than red bean protein film. In general, according to the results, it seems that the film obtained from BPC has a good potential to be used in packaging applications.    

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Nowadays, the use of biodegradable packaging based on natural ingredients has attracted much interest from researchers. In this research different concentrations of persian gum (PG) (0, 0.25, 0.5, 0.75 and 1%) with different concentrations of carboxymethyl cellulose (CMC) (1 and 1.5%) were used to optimize biodegradable film production. For optimization of film production, maximum transparency value, contact angle, tensile strength, strain at break and minimum solubility, swelling and water vapor permeability were calculated. The results of the model showed that the effect of carboxymethyl cellulose and persian gum on all responses were significant (P <0.05) and increasing the percentage of carboxymethyl cellulose and persian gum increased solubility, swelling, tensile strength and contact angle and decreased moisture content, water vapor permeability permeability and transparency value. Based on the results of model prediction and comparison with experimental values, carboxymethyl cellulose at 1.5% and persian gum at 0.65% is the best result.
 

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Recently, the design and production of biodegradable films have received special attention than synthetic packaging due to the reduction of environmental pollution. The aim of this study was to investigate the effect of Persian gums (1%) and gellan gum (1%) on the physical, mechanical and morphological properties of composite films based on sodium caseinate (10%) as film reinforcing agents. The films were synthesized by solvent evaporation and the effect of each gum on the characteristics of the composite films was evaluated. The results showed that the addition of gums strengthened the composite films. So that the composite films showed mechanical resistance and good barrier properties versus moisture and light. The surface properties and morphology of the films also showed that the gums were well computability to the casein film and formed uniform and stiff films. In addition, composite films had acceptable transparency. Thus, it can be concluded that the use of composite films and the combination of different polysaccharides with protein matrices can improve the properties of the resulting films. On the other hand, by adding antimicrobial and antioxidant agents to biodegradable films, they can be considered as active packaging.

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The aim of this research was to investigate the feasibility of composite and laminated chitosan (CH) and whey protein isolate (WPI) film preparation which was containing cumin essential oil and chitosan nanofiber. Production of composite film was possible by decreasing WPI pH to below its isoelectric pH. Double-layer was also prepared by pouring WPI solution on dried CH film. amount of active agent and nanofiller was fixed (125 mg/100ml) and only the effect of CH/WPI ration and film type (laminated or composite) on the properties of films was arudied by RSM analytical method. The color, watercontact angle, moisture absorption, solubility, water vapor permeability and mechanical properties of films were determined. By using desirability function and according to the results, optimum formulation of composite film (65.14% WPI and 34.85% CH) and laminated film (49.01% WPI and 50.99% CH) was achieved. Microstructure of optimized films was analyzed by FTIR, FE-SEM and XRD tests. Results of FE-SEM indicated a heterogenous stracture in composite film but without any phase separation. Also, at the laminatred film good attachment between two layers of CH and WPI was observed. Semi-crystalline stracture of composite film was approved by XRD analysis and there was no detectable difference between peak intensity and crystalline stracture of composite and laminated film. there was a slight difference in the FTIR spectra of composite and laminated films. According to the results, the characteristics of composite film in comparison to laminated film had better accordance with the used prediction model. But the laminated film exhibited better morphological characteristics and could be suggested for preservation of different foods due to its high potential for use in food packaging.

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In this study, different concentrations of aqueous extract of Chubak root (at levels of zero, 0.5, 1, 1.5, and 2%) with different concentrations of rosemary essential oil nanoemulsion (zero, 0.5, 1, 1.5, and 2%) was used to optimize the production of biodegradable gelatin-based film. Test responses were statistically significant for all fitted regression models at 99% confidence level. To optimize film production, maximum transparency, contact angle, tensile strength, Elongation at Brake to the point of rupture and minimum solubility, swelling and vapor permeability were evaluating. After fitting the models, the results showed that the effect of aqueous extract of Chubak root and rosemary essential oil nanoemulsion on all responses was significant (P <0.05). Increasing the aqueous extract of Chubak root and nanoemulsion of rosemary essential oil increased the thickness, contact angle and Elongation at Brake to the point of rupture and decreased moisture content, vapor permeability, transparency, solubility, tensile strength and swelling. Based on the results of model prediction and comparison with experimental values, aqueous extract of Chubak root at a concentration of 2% and nanoemulsion of rosemary essential oil with a concentration of 0.77% were obtained as optimal values.

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Biodegradability of food packaging materials is one of the most important parameters of modern food packaging industries. Jug cheese is a hard, somewhat acidic and salty cheese that has a dry appearance and has a higher nutritional value than salt water cheese due to the preservation of nutrients in the curd. Therefore, the aim of the present study was to use a biodegradable film of polyvinyl alcohol and pinto bean starch containing cinnamon, garlic and ginger essential oils to improve the physicochemical and sensory properties of jug cheese and compare with conventional packaging. For this purpose, jug cheese in biodegradable biodegradable film based on polyvinyl alcohol / pinto bean starch (80/20 %) containing different concentrations (3.125, 6.25 and 12.5%) of essential oils Cinnamon, garlic and ginger were packaged and their physicochemical and sensory properties were evaluated during 60 days of storage at 4 ° C and compared with the control sample. The results showed that the use of essential oils and increasing their concentration in biodegradable film caused a significant increase in moisture content and a significant decrease in weight loss and dry matter in jug cheese samples during storage. Also, with increasing storage time, pH, humidity and weight loss decreased significantly (P<0.05) and the amount of acidity, salt and dry matter increased significantly (p<0.05). The sensory evaluation score of the jug cheese samples packed in biodegradable film containing 3.125% of cinnamon and ginger essential oil after 60 days of storage was higher than the control sample. The use of biodegradable films based on pinto bean starch and polyvinyl alcohol along with cinnamon and ginger essential oils are solutions that can improve the physicochemical and sensory properties of jug cheese during storage and Also prevent environmental damage.

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In this study, biodegradable packaging based on gelatin biopolymer (at a concentration of 3% w/w) containing nanoparticles of titanium dioxide (at a concentration of 1% w/w) and saffron extract (at a concentration of 2% v) by evaporation method was synthesized. In this study, physical properties (thickness, transparency, moisture content, solubility and water vapor permeability), mechanical, antimicrobial and antioxidant properties, structural and transparency properties of films were investigated. After analyzing the data, the results showed that the effect of saffron extract and titanium dioxide nanoparticles on all the studied properties was significant (P <0.05). Addition of titanium dioxide nanoparticles and saffron extract increased the thickness, improved the mechanical properties and reduced the moisture content, water vapor permeability, transparency, and solubility. Also, nanocomposite films containing titanium dioxide nanoparticles and saffron extract showed antioxidant properties (% 80%) and acceptable antimicrobial effects, especially against gram-positive Staphylococcus aureus bacteria. According to the results of this study, this type of packaging can be suggested as a suitable alternative to synthetic packaging.

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Due to the fact that the use of biodegradable films helps to protect the environment, in this study, the physical, mechanical, antioxidant and thermal properties of polylactic acid films containing polypyrrole, ‌ polyaniline and copper oxide were investigated. The results showed that due to the addition of oxidant nanoparticles, the thickness of the films increased and their water vapor permeability decreased significantly. The solubility of the films also decreased significantly with increasing the amount of copper oxide nanoparticles. The resulting films showed less flexibility due to the addition of polyaniline and polypyrrole, while their resistance to failure showed a relative increase. Antioxidant activity of polylactic acid films containing polypyrrole / CuO and polyaniline / CuO showed a significant increase compared to pure polylactic acid (p<0.05). Pure polylactic acid film did not show any electrical conductivity, If the addition of polypyrrole and polyaniline increased the electrical conductivity of the films, the copper oxide nanoparticles also had no significant effect on the electrical conductivity. These films can be used as biosensors in food packaging due to their conductivity and suitable thermal, mechanical and water vapor permeability properties.

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The aim of this study was to produce a new bioactive composite film using whey protein concentrate and jujube mucilage reinforced with postbiotics of Bacillus coagulans IBRC-M 10807. For this purpose, four films including whey protein concentrate film (WPC), whey protein concentrate film containing B. coagulans postbiotics (WPC+PBs), whey protein concentrate film and jujube mucilage (WPC+MUC), and whey protein concentrate film and jujube mucilage containing B. coagulans postbiotics (WPC+PBs+MUC) each in three replicates of production and their physicochemical, antimicrobial, antioxidant and mechanical, were compared in the form of a completely random design and with the analysis of variance method. The results showed that the addition of postbiotics and jujube mucilage caused a significant increase in the moisture and solubility of the films (P<0.05). Adding postbiotics causes an inhibitory effect against Staphylococcus aureus and Escherichia coli bacteria (P<0.05). The addition of postbiotics and jujube mucilage caused a significant decrease in the L index of the produced film samples (P<0.05). The results showed that the a and b indexes increased significantly with the addition of postbiotics and jujube mucilage (P<0.05). The results of the present study showed that the produced bioactive biocomposite film has the potential to be used in food packaging.
 

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In this research, flax seed mucilage was extracted. Composite film of sodium alginate and flax seed mucilage was prepared. Norbixin pigment and tungsten oxide (WO3) nanoparticles were used to modify the film structure. The color, crystallite, thermal and mechanical properties of the films were investigated. Also, the antibacterial properties of the prepared films against Escherichia coli and Staphylococcus aureus bacteria were investigated. The obtained results showed that the pure alginate/mucilage film does not have very high transparency, which is reduced by adding tungsten oxide nanoparticles and norbixin pigment. The effect of tungsten oxide nanoparticles in reducing film transparency has been greater than that of Norbixin. Examining the factor a (green-red) shows that this factor has increased with the increase of Norbixin and tungsten oxide nanoparticles. Examining factor b (blue-yellow) shows that with the increase of Norbixin and tungsten oxide nanoparticles, this factor has increased. By examining the XRD spectrum of the pure alginate/mucilage film, it was found that this film showed two broad peaks at 2θ of 10° and 20°, which indicates the relatively amorphous structure of this film. In the alginate/mucilage film modified with tungsten oxide nanoparticles, the peaks related to the crystalline nanoparticles in 2θ of approximately 25, 30, 35, 40, 50, 55 and 65 degrees are quite clear, which shows that these nanoparticles improve the crystalline structure of the film. By examining the TGA curves of the films, it was found that the addition of tungsten oxide nanoparticles and norbixin pigment increased the thermal stability of the film. Examining the antibacterial property of the films showed that the addition of tungsten oxide nanoparticles and norbixin pigment increased the antibacterial property of the film significantly (p<0.05).

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In this research, production films based on soy protein were produced with two variables of nanoclay at three levels (0, 0.5 and 1%) and Salvia officinalis Essential oil at three different levels (0, 250 and 500 ppm) and the effect of this Two variables were investigated on the functional, mechanical and structural characteristics of the produced biodegradable films. The results showed that by adding different percentages of nanoclay on the soy protein film substrate, the moisture content, solubility, permeability to water vapor and transparency of the samples decreased significantly compared to the control sample. This decrease in indicators was more evident with increasing concentration of Salvia officinalis Essential oil. Among the production samples, the film containing 1% nanoclay and 500 ppm of Salvia officinalis Essential oil had a water vapor permeability of 32.02´10^-11 g/m.s.pa. Also, the addition of nanoclay and Salvia officinalis essential oil caused a significant increase in the antioxidant content of the samples, and the sample containing 1% nanoclay and 500 ppm of Salvia officinalis essential oil had the highest antioxidant content with 32.88%. Examining the results of spectroscopy and microstructure of the obtained films also shows the proper interaction between nanoparticle and essential oil with soy protein substrate and creating strong and new bonds. The obtained results showed that the addition of nanoclay and Salvia officinalis essential oil can have positive effects on the physical and structural properties of soy protein isolate film.

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This research aimed to investigate the physical, mechanical, antioxidant, and antimicrobial properties of a smart nanocomposite film based on chitosan/ aloe vera containing hydrolyzed tomato seed protein. For this purpose, the hydrolyzed tomato seed protein was first prepared using the Alcalase enzyme under different time conditions (30, 60, 90, 120 minutes). Then, 5 edible films including nano-chitosan, nano-chitosan and aloe vera gel with different concentrations of hydrolyzed protein (0, 0.5, 1 and 1.5%) were prepared, and the film properties were evaluated. Based on the results of the hydrolyzed protein, the hydrolyzed protein had a high protein content and degree of hydrolysis. This protein also had a high content of hydrophobic amino acids (31.78%) and aromatic amino acids (11.74%). The mechanical test results of the films showed that increasing the protein concentration led to a decrease in tensile strength and an increase in elongation at break of the polylactic acid films. According to the physical test results, increasing the protein concentration did not have a significant effect on moisture and solubility, but increased water vapor permeability and turbidity (p<0.05). the hydrolyzed tomato seed protein had high DPPH radical scavenging activities and increasing the concentration had a positive effect on these parameters (p<0.05). These films also had high antimicrobial activity against pathogenic bacteria, with higher antimicrobial activity against Staphylococcus aureus than Escherichia coli. The nanocomposite film containing 1.5% hydrolyzed protein had the highest antioxidant and antimicrobial activity (p<0.05). This study showed that hydrolyzed protein can improve the physical and mechanical properties of chitosan/aloe vera based films. Specifically, films containing 1.5% hydrolyzed protein had better properties such as higher antioxidant activity and antimicrobial activity.