Characterization of nanobiocomposite kappa-carrageenan film with Zataria multiflora essential oil and nanoclay.
In this study, we aimed to improve the physical, mechanical and water-vapor permeability (WVP) properties of kappa-carrageenan (KC) films by including montmorillonite (MMT) nanoclay in the film-forming solution. To further improve these properties, the combined effect of Zataria multiflora Boiss essential oil (ZEO) and MMT was also investigated. The incorporation of MMT improved the physical and mechanical properties of KC film. Film made from KC alone had a tensile strength (TS) of 26.29MPa, while the KC film with 10% nanoclay had a TS of 34.67. Further analysis was provided by X-ray diffraction and scanning electron microscopy that confirmed the dispersion of MMT in the KC matrix. It was also shown that the combined effect of nanoclay and ZEO significantly improved the TS and EB of KC films. ZEO decreased the WVP of the nanocomposite films; for example, 3% ZEO reduced WVP by around 78%. The antimicrobial activity of nanocomposite films was also studied using the overlay and vapor-phase methods; the films effectively inhibited the growth of five pathogens tested. Thus, the incorporation of both nanoclay and ZEO into KC films is a promising way to manufacture films with better mechanical, antimicrobial and WVP properties.
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Saeedeh
S
Shojaee-Aliabadi
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Mohammad Amin
MA
Mohammadifar
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Hedayat
H
Hosseini
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Abdorreza
A
Mohammadi
School of Packaging, Michigan State University, East Lansing, MI 48824, USA.
Mehran
M
Ghasemlou
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Seyede Marzieh
SM
Hosseini
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Mehrdad
M
Haghshenas
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: r.khaksar@sbmu.ac.ir.
Ramin
R
Khaksar
D000538:Aluminum Silicates / Q000737:chemistry*; D000900:Anti-Bacterial Agents / Q000737:chemistry* / Q000494:pharmacology*; D002351:Carrageenan / Q000737:chemistry*; D000077215:Clay; D019686:Lamiaceae / Q000737:chemistry*; D055595:Mechanical Phenomena; D053761:Nanocomposites / Q000737:chemistry*; D009822:Oils, Volatile / Q000737:chemistry*; D010539:Permeability; D014835:Volatilization; D014867:Water / Q000737:chemistry
D000538:Aluminum Silicates; D000900:Anti-Bacterial Agents; D009822:Oils, Volatile; D014867:Water; D002351:Carrageenan; D000077215:Clay
Antimicrobial activities; Edible film; Kappa-carrageenan; Nanobiocomposite; Zataria multiflora