Volume 16, Issue 86 (2019)                   FSCT 2019, 16(86): 235-249 | Back to browse issues page

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asdagh A, pirsa S, KhosroshahiAsl A. Preparation of Antioxidant and Antimicrobial Color Pectin Film Containing Carumcopticum Essence and Beta-Carotene Pigment and Investigation its Properties. FSCT 2019; 16 (86) :235-249
URL: http://fsct.modares.ac.ir/article-7-19385-en.html
Preparation of Antioxidant and Antimicrobial Color Pectin Film Containing Carumcopticum Essence and Beta-Carotene Pigment and Investigation its Properties
Afshar Asdagh1 , Sajad Pirsa 2, Asghar KhosroshahiAsl3
1- MSc Student, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
2- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran , pirsa7@gmail.com
3- Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
Abstract:   (2979 Views)
In this research, the Carum copticum essence (0.25, 0.5 %) and beta-carotene (0.015, 0.03 %) in the film containing citric pectin were used to modify and determine the functional properties of the films. The dependent variables included moisture content, thickness, water vapor permeability, antioxidant properties, color indexes and microbial properties. The results showed that adding Carum copticum essence and beta-carotene reduced the amount of moisture significantly, the lowest amount of moisture was in the film contained the highest amount of essence and beta-carotene. The thickness of the films decreased significantly with the addition of essence and beta-carotene. The water vapor permeability increased and decreased by adding essence and beta-carotene, respectively. Addition of Carum copticum essence and beta-carotene increased the antioxidant properties of the films. The lightness parameter increased in films containing Carum copticum essence. Addition of β-carotene to 0.015% reduced the amount of lightness, but at higher concentrations, the lightness increased significantly, in the other hand Yellowness index was increased by adding beta-carotene and whiteness index decreased. In terms of microbial properties of the antimicrobial effect of Carum copticum essence on B. cereus was more than E. coli. Due to the fact that the beta-carotene pigment in different conditions changes the color of food products, the films will be used in intelligent packaging of food products.
Keywords: Pectin, Edible Film, Carum copticum essence, Beta-carotene
Full-Text [PDF 1097 kb]   (2317 Downloads)    
Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2018/04/24 | Accepted: 2018/12/26 | Published: 2019/04/15
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