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Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging
Author(s) -
Hajivand Pegah,
Aryanejad Sara,
Akbari Iman,
Hemmati Azadeh
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15331
Subject(s) - shelf life , mucilage , food packaging , psyllium , plasticizer , materials science , food science , active packaging , antimicrobial , chemistry , composite material , botany , organic chemistry , biology , dietary fiber
Herein, Psyllium‐seed mucilage (PSM) and oregano extract (OE) were incorporated into the design of a promising, biodegradable, and antimicrobial edible film to enhance the shelf life of food. Various OE‐PSM films with different concentrations of OE, PSM, and glycerol, as a plasticizer, were fabricated. Further physicochemical, mechanical, and structural studies demonstrated an enhancement in the films' thickness, extensibility, and water‐related properties (excluding water vapor permeability [WVP]) by increasing the glycerol and OE content. Also, the final OE‐PSM films presented a bit yellow and opaque appearance. The effectiveness of fabricated films against microbial attacks was confirmed by the in vitro zone of inhibition measurement against Staphylococcus aureus and Escherichia coli , almost 118 and 77 mm, respectively. In addition, the efficiency of films on the extension of the postharvest lifetime of strawberries to 16 days was optically approved by determining the coated strawberries decay. All mentioned above confirmed the potential of the developed OE‐PSM as a promising edible film. Practical Application Recently, new technology and materials have prompted to meet the consumers' demand for healthier and safer food. To support this claim, we developed a productive edible film (plasticized OE‐PSM film) which showed acceptable biodegradability, mechanical stability, water resistance, and antimicrobial efficiency. The unique properties of this edible film have made it a promising film, which is not only potent to extend the shelf life of food products, leading to facilitate the commercialization activities, but also inexpensive and more available over the traditional synthetic ones. These properties turn this film to a productive candidate, deserve to be implemented by the food and agricultural industries.