Volume 22, Issue 165 (2025)
FSCT 2025, 22(165): 118-134 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
izadi amoli G, ariaii P, Esmaeili M, Bagheri R. Study of the Effect of Hydrolyzed Protein from Turkmen Melon Seeds on Some Properties of Polyethylene/Nanoclay Nanocomposite Films. FSCT 2025; 22 (165) :118-134
URL: http://fsct.modares.ac.ir/article-7-77052-en.html
URL: http://fsct.modares.ac.ir/article-7-77052-en.html
1- Ayatollah Amoli Branch, Islamic Azad University
2- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran ,p.aryaye@yahoo.com
3- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
2- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran ,
3- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
Abstract: (73 Views)
Due to increasing concerns regarding the negative impacts of non-biodegradable packaging materials, the use of biodegradable packaging solutions is gaining significant attention. This study aims to evaluate the effects of hydrolyzed protein from Turkmen melon seeds utilizing the enzyme Protamax at concentrations of 0.5% and 1% (w/v) on the mechanical properties as well as the physicochemical, antioxidant, and antimicrobial characteristics of polyethylene/nanoclay-based nanocomposite films. The results demonstrate that the hydrolyzed protein has a high protein content and a notable degree of hydrolysis. Furthermore, this protein is rich in hydrophobic amino acids (35.26%) and aromatic amino acids (19.67%). The incorporation of nanoclay into polyethylene films resulted in reduced moisture content and water vapor permeability (WVP), along with increased thickness and opacity. In contrast, the addition of hydrolyzed protein led to increases in the thickness, moisture, and WVP of the films while decreasing opacity (p < 0.05). It was also observed that the tensile strength of the films decreased, while the elongation at break significantly increased with the addition of hydrolyzed protein. The hydrolyzed protein from melon seeds exhibited considerable DPPH free radical scavenging activity, with higher concentrations positively influencing this property (p < 0.05). Additionally, these films displayed stronger antimicrobial properties against pathogenic bacteria, notably showing greater efficacy against the gram-positive bacterium Staphylococcus aureus compared to the gram-negative bacterium Escherichia coli. The nanocomposite film containing 1% hydrolyzed protein demonstrated the highest antioxidant and antimicrobial activity (p < 0.05). Overall, the use of hydrolyzed protein from melon seeds in the preparation of nanocomposite films can lead to the development of suitable packaging materials for food applications. These films exhibit desirable physicochemical and mechanical properties, alongside effective antioxidant and antimicrobial characteristics.
Keywords: Pathogenic bacteria, Bioactive peptides, Mechanical properties, Edible films, Enzymatic hydrolysis.
Article Type: Original Research |
Subject:
Packing and all types of coatings in the food industry
Received: 2024/09/16 | Accepted: 2024/11/10 | Published: 2025/10/23
Received: 2024/09/16 | Accepted: 2024/11/10 | Published: 2025/10/23
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |