Volume 22, Issue 165 (2025)
FSCT 2025, 22(165): 196-211 |
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:
Abbaspour M, Esmaiili M, Almasi H, Mohtarami F. Production and investigation of properties of biodegradable antioxidant film based on zucchini flour containing chitosan nanoparticles loaded with Foeniculum vulgar essential oil. FSCT 2025; 22 (165) :196-211
URL: http://fsct.modares.ac.ir/article-7-78927-en.html
URL: http://fsct.modares.ac.ir/article-7-78927-en.html
1- Department of Food Science and Technology, Urmia University
2- Professor of Food Science and Technology Department, Urmia University.
3- Associate professor of food science and technology, Urmia University ,mohtarami.f@gmail.com
2- Professor of Food Science and Technology Department, Urmia University.
3- Associate professor of food science and technology, Urmia University ,
Abstract: (109 Views)
The objective of this research was to produce biodegradable films based on zucchini flour and to investigate the effect of adding chitosan nanoparticles loaded with fennel essential oil (0, 3, 6, and 9% w/w) on the physicochemical and mechanical properties of the films. The results showed that adding chitosan nanoparticles significantly increased the tensile strength and elongation at the break of the films, indicating that the nanoparticles can act as a reinforcing agent and improve the film structure. Increasing the percentage of nanoparticles increased the water solubility and decreased the water contact angle of the films. The antioxidant activity of the films increased significantly with increasing nanoparticle concentration, which may be due to the presence of fennel essential oil in the nanoparticles and its antioxidant properties. The FTIR test results showed that the chitosan nanoparticles were well chemically bonded to the polymeric matrix of the zucchini flour film. The SEM images also showed that adding nanoparticles increased the surface roughness of the films and the uniformity of the film surface decreased with increasing chitosan nanoparticles. Based on the results of this study, the film containing 6% chitosan nanoparticles loaded with fennel essential oil showed the best mechanical and physical properties. In general, an edible film of zucchini flour activated with fennel essential oil and chitosan nanoparticles can be introduced as an active edible film with desirable properties for packaging food products sensitive to oxidative spoilage.
Keywords: Courgette flour, Antioxidant film, Foeniculum vulgar essential oil, mechanical properties, morphology
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2025/01/9 | Accepted: 2025/02/16 | Published: 2025/10/23
Received: 2025/01/9 | Accepted: 2025/02/16 | 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. |