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dc.contributor.authorDavoud Salarbashi
dc.contributor.authorSima Tajik
dc.contributor.authorSaeedeh Shojaee-Aliabadi
dc.contributor.authorMehran Ghasemlou
dc.contributor.authorHamid Moayyed
dc.contributor.authorRamin Khaksar
dc.contributor.authorMostafa Shahidi Noghabi
dc.date.accessioned2017-09-18T10:47:29Z
dc.date.available2017-09-18T10:47:29Z
dc.date.issued2014-01-01
dc.identifier.issn18737072
dc.identifier.urihttp://dsp.sbmu.ac.ir/xmlui/handle/123456789/66884
dc.description.abstractAn active edible film from soluble soybean polysaccharide (SSPS) incorporated with different concentrations of Zataria multiflora Boiss (ZEO) and Mentha pulegium (MEO) essential oils was developed, and the film's optical, wettability, thermal, total phenol and antioxidant characteristics were investigated, along with their antimicrobial effectiveness against Staphylococcus aureus, Bacillus cereus, Escherichia coli O157:H7, Pseudomonas aeruginosa and Salmonella typhimurium. The film's colour became darker and more yellowish and had a lower gloss as the levels of ZEO or MEO were increased. Antioxidant activity of the films was determined using 2,2-diphenyl-1- picrylhydrazyl (DPPH), and ferric-reducing antioxidant power assays. DPPH was reduced in the range of 19.84-74.12% depending on the essential oil type and concentration. Film incorporated with 3% (v/v) ZEO showed the highest DPPH radical scavenging activity and ferric reducing antioxidant power (IC 50 = 4188.60 ± 21.73 mg/l and EC 50 = 8.86 ± 0.09 mg/ml, respectively), compared with the control and MEO added film. Films containing ZEO were more effective against the tested bacteria than those containing MEO. S. aureus was found to be the most sensitive bacterium to both ZEO or MEO, followed by B. cereus and E. coli. A highest inhibition zone of 387.05 mm 2 was observed for S. aureus around the films incorporated with 3% (v/v) ZEO. The total inhibitory zone of 3% (v/v) MEO formulated films was 21.98 for S. typhimurium and 10.15 mm 2 for P. aeruginosa. Differential scanning calorimetry (DSC) analysis revealed a single glass transition temperature (T g ) between 16 and 31 C. The contact angle increased up to 175% and 38% as 3% (v/v) of ZEO or MEO used: it clearly shows that films with ZEO were more hydrophobic than those with MEO. The results showed that these two essential oils could be incorporated into SSPS films for food packaging. © 2013 Elsevier Ltd. All rights reserved.
dc.sourceFood Chemistry
dc.subjectAntioxidant properties
dc.subjectContact angle
dc.subjectEssential oil
dc.subjectSoluble soybean polysaccharide
dc.subjectWettability
dc.titleDevelopment of new active packaging film made from a soluble soybean polysaccharide incorporated Zataria multiflora Boiss and Mentha pulegium essential oils
dc.journal.volume146
dc.identifier.doi10.1016/j.foodchem.2013.09.014
dc.journal.pages614-622
dc.contributor.authorid55097111700
dc.contributor.authorid55785738700
dc.contributor.authorid55486820200
dc.contributor.authorid36650557400
dc.contributor.authorid56347961600
dc.contributor.authorid35210663700
dc.contributor.authorid55241871300
dc.contributor.citation55097111700|60031777|Davoud Salarbashi
dc.contributor.citation55785738700|60023636|Sima Tajik
dc.contributor.citation55486820200|60018934|Saeedeh Shojaee-Aliabadi
dc.contributor.citation36650557400|60031707|Mehran Ghasemlou
dc.contributor.citation56347961600|60011664|Hamid Moayyed
dc.contributor.citation35210663700|60018934|Ramin Khaksar
dc.contributor.citation55241871300|113113770|Mostafa Shahidi Noghabi
dc.contributor.affiliationid60031777
dc.contributor.affiliationid60023636
dc.contributor.affiliationid60018934
dc.contributor.affiliationid60031707
dc.contributor.affiliationid60011664
dc.contributor.affiliationid60018934
dc.contributor.affiliationid113113770


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