Volume 16, Issue 93 (2019)                   FSCT 2019, 16(93): 73-83 | Back to browse issues page

XML Persian Abstract Print


1- M. Sc. Graduate of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
2- Professor of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran. , babakg1359@yahoo.com
3- Assistant Professor of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
Abstract:   (3180 Views)
Emulsified films based on carboxymethyl cellulose containing macro (ME) and nanoemulsion (NE) of cinnamon essential oil at different concentration were prepared. The dynamic light scattering (DLS) results showed intensified in input energies to emulsion solution led to reducing droplet size (Dz) and heterogeneity (PdI). The microstructure of films were analyzed by scanning electron microscopy (SEM), images showed more different structure due to different stabilization behavior of ME and NE in film forming solutions during drying. Increasing in porosity of macroemulsion films and tortuous pathway of nanoemulsion films, caused to water vapor permeability (WVP) of control films from 2.59 × 10 -9 g / m s Pa increased to 4.43 × 10 -9 g / m s Pa and decreased to 1.80 × 10 -9 g / m s Pa in the macro and nanoemulsion films respectively. Plasticizing nature of cinnamon essential oil also higher surface to volume ratio and more interruption interaction between biopolymer chains produced more flexible emulsified films with enhancing in strain at break (SAB) from 53.56 % in control film to 80% and 94.77% in ME and NE films respectively.
 
Full-Text [PDF 1221 kb]   (1253 Downloads)    
Article Type: Original Research | Subject: Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2018/03/26 | Accepted: 2018/11/26 | Published: 2019/11/1

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.