Abstract
The aim of this study was to prepare Plantago major seed gum (PMSG)-based nanocomposite active films by the addition of fennel essential oil (FEO) as active agent and nanoclay as reinforcing additive. The effect of FEO (0–8%) and nanoclay (0–5%) on the properties of PMSG films was evaluated using the response surface methodology. Moisture absorption, water vapor permeability, and water contact angle of films decreased by increasing FEO content. Nanoclay had increasing effect on opacity and mechanical properties of films. The films with medium values of nanoclay and FEO had the highest antioxidant activity. Optimized films (FEO: 4.63%; nanoclay: 2.70%) were further studied for structural and antimicrobial characterization. Optimum film had higher antibacterial activity against S. aureus compared to E. coli. The FT-IR, FE-SEM, and XRD analyses indicated that structural and morphological properties of optimum film were better than sample of run 13 that had the highest amount of FEO. At the next step, the optimized films were used for packaging of local butter. The butter without packaging showed the highest peroxide value, acidity, and color difference during 40 days of storage. But the optimum film had significant effect on these values. This research indicated that PMSG-based FEO-activated and nanoclay-reinforced films had strong potential for using as active packaging for fatty foods such as local butter.
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Marand, S.A., Alizadeh Khaledabad, M. & Almasi, H. Optimization and Characterization of Plantago major Seed Gum/Nanoclay/Foeniculum vulgare Essential Oil Active Nanocomposite Films and Their Application in Preservation of Local Butter. Food Bioprocess Technol 14, 2302–2322 (2021). https://doi.org/10.1007/s11947-021-02724-w
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DOI: https://doi.org/10.1007/s11947-021-02724-w