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The main purpose of this study was to produce biodegradable film based on kombucha mushroom (KM), so kombucha mushroom was grown and used to prepare biodegradable film. Glycerol (Gl), corn starch (St), and parsley extract (PE) were used to improve the characteristics of the kombucha mushroom‐based film. The physicochemical, thermal, and antibacterial properties of the films were investigated using different techniques. The obtained results showed that starch significantly increased the tensile strength of the film (3 Mpa) and glycerol improved the flexibility of the film (70%). Starch increased the film's resistance to dissolution in water, and parsley extract and starch improved water vapor permeability. The pure film of kombucha mushroom had good antioxidant (40% ± 2%) and antibacterial properties, and parsley extract significantly increased these properties of the film, so that the prepared film can be considered as an active film. Starch had no significant effect on antioxidant and antibacterial properties. The pure kombucha mushroom film had cracks on the surface, and the addition of starch removed these cracks and made the structure of the film more homogeneous. Electrostatic interactions between kombucha mushroom, glycerol, starch, and parsley extract were confirmed by Fourier transform infrared spectroscopy (FTIR) results. The pure film of kombucha mushroom was a completely amorphous film, which glycerol, parsley extract, and starch improved the crystallinity of the film. Glycerol and parsley extract decreased the thermal resistance of the film, but starch increased this property significantly (about 40°C), so that the kombucha mushroom/glycerol/starch/parsley extract composite film had the highest thermal resistance. In addition to having acceptable mechanical, thermal, and structural properties, the film based on kombucha mushroom can be used as an active film in the packaging of food products sensitive to microbial and oxidative spoilage due to having suitable antioxidant and antimicrobial properties. [ABSTRACT FROM AUTHOR]

In this research, flaxseed mucilage (Muc) was extracted and a composite film of flaxseed mucilage and sodium alginate (Al) was prepared. Norbixin (NB) and WO3 (WO) nanoparticles were used to modify the composite film structure (Muc/Al/WO/NB). Physicochemical and antioxidant properties were investigated. The release of norbixin migration rate of WO3 nanoparticles from the film was investigated at different times. The obtained results showed that WO3 nanoparticles decreased the solubility of the film, while norbixin increased the solubility. WO3 nanoparticles and norbixin increased the humidity of the film, which the effect of norbixin in increasing the humidity was greater than WO3. The addition of WO3 nanoparticles and norbixin decreased the permeability to both oxygen and water vapor permeability. In the Muc/Al/WO film, the presence of nanoparticles with dimensions of 30 to 100 nm could be detected. Examination of FTIR spectra confirmed the presence of nanoparticles and norbixin in the film structure and also confirmed the electrostatic interactions between the components of the film. Investigating the antioxidant property of the films showed that the addition of WO3 nanoparticles and norbixin greatly increased the antioxidant property. The release of norbixin from the films increased with time, so on the 15th day, about 15 to 30% of norbixin were released from the films. With the passage of time, the migration rate of WO3 nanoparticles also increased, and from the 10th day onwards, almost constant migration took place. Due to the controlled and appropriate release of norbixin from the film, it is recommended that the prepared films be used as a rich source of active antioxidant substances in the packaging and production of functional foods. [ABSTRACT FROM AUTHOR]

The aim of this work was to produce biodegradable film based on polyvinyl alcohol/vanadium pentoxide (V2O5)/grapefruit peel powder (GF) (PVA/GF/V2O5). Grapefruit peel powder and V2O5 effects on the physicochemical/structural properties of the films was evaluated. The properties like, solubility, thickness, antioxidant activity, humidity, water vapor permeability (WVP), color indices, FTIR, TGA, SEM and XRD tests were investigated. According to the results, increasing of grapefruit peel powder led to an increase in the color indices (a and b) and thickness of the films, and on the other hand, a decrease in the solubility and L index was observed with the addition of V2O5 nanoparticles in the samples. Addition of V2O5 to the film increased the index a and b of the samples. The antioxidant properties of the samples increased with the addition of grapefruit peel powder and V2O5. The electrostatic interaction between polyvinyl alcohol, grapefruit peel powder, and V2O5 nanoparticles was confirmed by FTIR. According to the SEM images, films containing grapefruit peel powder and nanoparticles have a granular heterogeneous film. The TGA results showed that the thermal stability of films containing grapefruit peel powder and nanoparticles was better than the control sample, and the results obtained from XRD showed that with the addition of grapefruit peel powder, there were slight changes in the intensity of the peaks, and addition of V2O5 led to the increasing of peak intensity, which has the highest percentage of impact on the film's crystallite structure. [ABSTRACT FROM AUTHOR]

The aim of this research was to produce a film based on the mucilage of Paneerak flower modified with licorice root and copper sulfate nanoparticles. The D-optimal statistical scheme was used to study the antioxidant, antimicrobial, X-ray diffraction (XRD), Fourier transform infrared (FTIR), scanning electron microscopy (SEM) and thermal decomposition (DSC) properties of the films. The results showed that with the increase of licorice root and copper sulfate nanoparticles, the antioxidant activity of the film increased significantly (p<0.05). The results of the antimicrobial activity of the prepared films showed that the addition of licorice and copper sulfate nanoparticles caused the antimicrobial activity of the film against Escherichia coli and Staphylococcus aureus. X-ray diffraction analysis shows that copper sulfate nanoparticles are physically combined with the mucilage polymer of Paneerak flower and it reduces the crystal structure.Fourier transform infrared (FTIR) results confirm the physical presence of copper sulfate nanoparticles in the polymer matrix. FTIR results also showed weak electrostatic interactions between film components and composites. The results of the scanning electron microscope (SEM) show that the surface of the films containing copper sulfate nanoparticles and licorice root are more heterogeneous than the mucilage of Paneerak flower. Shirin-bian and copper sulfate nanoparticles were able to delay the thermal decomposition of the mucilage of Paneerak flower and increase the thermal stability of the mucilage film. Finally, based on the results, the addition of copper sulfate nanoparticles and licorice root to edible films based on the mucilage of paneerak flower improved antimicrobial, antioxidant, DSC and SEM. [ABSTRACT FROM AUTHOR]