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Influence of Nigella sativa L. Extract on Physico‒Mechanical and Antimicrobial Properties of Sago Starch Film

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Abstract

In this study, some physical and mechanical properties as well as antibacterial activity of sago starch films incorporated with methanol extract from Nigella sativa L. seeds (0, 1, 3, 5 and 10%) were investigated. The results showed that increasing concentration of the extract caused significant (P < 0.05) increment in thickness (0.06‒0.12 mm), moisture content (8.72‒11.19%, wet basis), water solubility (21.31‒25.62%), water absorption capacity (1.98‒3.45 g water/g dry film), and water vapor permeability (1.63 × 10− 11‒2.59 × 10− 11 g/m.s.Pa) of the films. Tensile strength and Young’s modulus changed in the range of 4.27‒6.43 MPa and 80.19‒118.55 MPa, respectively. Compared to the control, the composite films represented more flexibility and the elasticity was continually enhanced with increasing percentage of the extract. The films represented good antimicrobial activity against both the Gram-positive and Gram-negative bacteria presumably due to phenolic compounds of the extract.

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Acknowledgements

Authors are deeply grateful to the Islamic Azad University, Damghan Branch and Islamic Azad University, Falavarjan Branchfor the financial support.

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Authors and Affiliations

  1. Department of Biology, Damghan Branch, Islamic Azad University, Semnan, Iran

    Sima Ekramian & Bostan Roudi

  2. Department of Biology, Tehran North Branch, Islamic Azad University, Tehran, Iran

    Hossein Abbaspour

  3. Department of Biology, Falavarjan Branch, Islamic Azad University, Isfahan, Iran

    Leila Amjad

  4. School of Industrial Technology, UniversitiSains Malaysia, 11800, Penang, Malaysia

    Abdorreza Mohammadi Nafchi

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  1. Sima Ekramian
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  2. Hossein Abbaspour
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  5. Abdorreza Mohammadi Nafchi
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Correspondence to Hossein Abbaspour.

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Ekramian, S., Abbaspour, H., Roudi, B. et al. Influence of Nigella sativa L. Extract on Physico‒Mechanical and Antimicrobial Properties of Sago Starch Film. J Polym Environ 29, 201–208 (2021). https://doi.org/10.1007/s10924-020-01864-y

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  • DOI: https://doi.org/10.1007/s10924-020-01864-y

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