Volume 18, Issue 111 (2021)                   FSCT 2021, 18(111): 251-265 | Back to browse issues page

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Almasi H, Pourfathi B, Pourali M. Effect of lamination and complex formation with β-cyclodextrin on physicochemical, antioxidant and release properties of bacterial cellulose film containing rosemary essential oil. FSCT 2021; 18 (111) :251-265
URL: http://fsct.modares.ac.ir/article-7-33115-en.html
1- Department of Food Science, Urmia University , almasi1985@yahoo.com
2- R & D, Shirin Asal Food Industry Co
3- Department of Food Science, Islamic Azad University, Tabriz, Iran
Abstract:   (1318 Views)
In this study, bacterial cellulose based antioxidant films containing 5%wt of rosemary essential oil (REO) were prepared. The effect of lamination (production of multilayer film) and beta-cyclodextrin (β-CD) (as complex agent) on the physicochemical, antioxidant and release properties of the active films was studied. X-ray diffraction analysis revealed that the REO was able to decrease the crystallinity of bacterial cellulose film. Results of physical tests revealed that the addition of 5% REO caused to increase of water vapor permeability and decrease of mechanical stiffness and using of β-CD and lamination diminished these negative effects of REO and effect of lamination was more than β-CD. REO had a significant effect on color properties and caused to increase b values and decrease L values. REO loaded film had good antioxidant activity (68.7%) but this property decreased after lamination and β-CD complexion.  The β-CD and lamination decreased the migration rate of REO from matrix of bacterial cellulose films and the effect of lamination was more than β-CD.
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Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2019/05/19 | Accepted: 2020/11/4 | Published: 2021/04/30

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