Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract
Adding natural antimicrobial compounds to food packaging is a common method of producing active packaging. Nettle extract has antibacterial properties against both gram-positive and gram-negative bacteria. In this study, sodium caseinate films containing nettle extract (at three levels of 1, 3 and 5...
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| Format: | Article |
| Language: | English |
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Iranian Research Organization for Science and Technology (IROST)
2023-04-01
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| Series: | فناوریهای جدید در صنعت غذا |
| Subjects: | |
| Online Access: | https://jift.irost.ir/article_1204_8f04cc15eb5a77aa5e8382eb1f9e4055.pdf |
| _version_ | 1797652541157146624 |
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| author | parya hamzezade nakhjavani zahra Emam-Djomeh |
| author_facet | parya hamzezade nakhjavani zahra Emam-Djomeh |
| author_sort | parya hamzezade nakhjavani |
| collection | DOAJ |
| description | Adding natural antimicrobial compounds to food packaging is a common method of producing active packaging. Nettle extract has antibacterial properties against both gram-positive and gram-negative bacteria. In this study, sodium caseinate films containing nettle extract (at three levels of 1, 3 and 5 w / w) were produced and their physical, mechanical, morphological, and antimicrobial properties were evaluated. The results showed that the inhibitory effect of films containing nettle extract on gram-positive bacteria was greater than on gram-negative bacteria. The addition of nettle extract to sodium caseinate-based films increased water solubility, water vapor permeability and thickness, and reduced film tensile strength, percentage of elongation at rupture, and transparency.Scanning electron microscopy images also confirmed the results. Based on the results, it can be concluded that nettle extract can be a suitable antimicrobial agent for the production of food films based on sodium caseinate, which retains their physical and mechanical properties, for packaging various foods, especially food. Sensitive to gram-positive bacterial species. |
| first_indexed | 2024-03-11T16:31:23Z |
| format | Article |
| id | doaj.art-9932f66f100f4425bab66684093d1822 |
| institution | Directory Open Access Journal |
| issn | 2783-350X 2783-1760 |
| language | English |
| last_indexed | 2024-03-11T16:31:23Z |
| publishDate | 2023-04-01 |
| publisher | Iranian Research Organization for Science and Technology (IROST) |
| record_format | Article |
| series | فناوریهای جدید در صنعت غذا |
| spelling | doaj.art-9932f66f100f4425bab66684093d18222023-10-24T06:44:39ZengIranian Research Organization for Science and Technology (IROST)فناوریهای جدید در صنعت غذا2783-350X2783-17602023-04-0110321522810.22104/ift.2022.5675.21091204Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extractparya hamzezade nakhjavani0zahra Emam-Djomeh1کرج جهانشهر خیابان کسری کوچه گلها پلاک چهل واحد اولDepartment of Food Science, Technology and Engineering Faculty of Agricultural Engineering and Technology Agricultural Campus of the University of Tehran 31587-11167 Karaj, IranAdding natural antimicrobial compounds to food packaging is a common method of producing active packaging. Nettle extract has antibacterial properties against both gram-positive and gram-negative bacteria. In this study, sodium caseinate films containing nettle extract (at three levels of 1, 3 and 5 w / w) were produced and their physical, mechanical, morphological, and antimicrobial properties were evaluated. The results showed that the inhibitory effect of films containing nettle extract on gram-positive bacteria was greater than on gram-negative bacteria. The addition of nettle extract to sodium caseinate-based films increased water solubility, water vapor permeability and thickness, and reduced film tensile strength, percentage of elongation at rupture, and transparency.Scanning electron microscopy images also confirmed the results. Based on the results, it can be concluded that nettle extract can be a suitable antimicrobial agent for the production of food films based on sodium caseinate, which retains their physical and mechanical properties, for packaging various foods, especially food. Sensitive to gram-positive bacterial species.https://jift.irost.ir/article_1204_8f04cc15eb5a77aa5e8382eb1f9e4055.pdfbiopolymerbiodegradablefood filmsodium caseinatenettlescanning electron microscope |
| spellingShingle | parya hamzezade nakhjavani zahra Emam-Djomeh Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract فناوریهای جدید در صنعت غذا biopolymer biodegradable food film sodium caseinate nettle scanning electron microscope |
| title | Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract |
| title_full | Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract |
| title_fullStr | Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract |
| title_full_unstemmed | Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract |
| title_short | Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract |
| title_sort | evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract |
| topic | biopolymer biodegradable food film sodium caseinate nettle scanning electron microscope |
| url | https://jift.irost.ir/article_1204_8f04cc15eb5a77aa5e8382eb1f9e4055.pdf |
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