Investigation the physicochemical and mechanical properties of biodegradable film based on pectin /Carum copticum essential oil/ Beta-carotene

Addition of female essential oil and beta-carotene completely affected the properties of pectin film and overall improved the physicochemical and mechanical properties of the film.Purpose Pectin has good film forming properties but due to its hydrophilic nature it has high solubility and low elasticity. Therefore, in this paper biodegradable film of pectin / adenine / beta carotene was prepared and the simultaneous effect of essential oil of adenine and Beta carotene pigments were studied on the physicochemical and mechanical properties of the prepared film. The central composite design was used to study the effect of the essential oils on the levels of 0.5% and beta carotene pigments on the levels of 0.03%. Thirteen films were prepared and the tests were performed on them.MethodTo prepare 2% w / v pectin film in 100 ml of deionized water for 12 h at 30 ° C, stirred with magnetic stirrer, after cooling 40% w / w of glycerol dry matter was added and the solution was added. The mixture was stirred for 10 minutes and the control film (without beta-carotene and adenine) was prepared. To prepare films containing feminine essential oil after mixing glycerol with the solution of essential oil in 0.25 and 0.5% pectin dry matter plus 5% vol / vol dry matter, Tween 80 as an emulsifier was then added by stirring. Mixed at 9000 rpm for 5 minutes. For preparation of beta-carotene films, the beta crystals were first dissolved in concentrations of 0.015 and 0.03% in 20 ml of chloroform and reached 100 ml with distilled water and 5% tween as described above. The 13000 was mixed with the polymer for 2 minutes. The polymer / essential oil / beta-carotene mixture was prepared according to the above method for the preparation of hybrid films (essential oil and beta-carotene) but the mixing time was increased to 5 minutes.ResultsThe results of FTIR test showed a new interaction between female essential oil and beta-carotene. X-ray diffraction also confirmed that the crystallization rate of the film increased with the addition of beta-carotene. The essential oil and beta-carotene reduced the water solubility of the films, the effect of the essential oil was higher due to the bonding between phenolic compounds of high molecular weight with the polymeric pectin molecules. The addition of essential oil had a significant effect on the turbidity of the films, with the highest amount of turbidity in the film containing 0.5% of the essential oil, on the other hand, increasing the beta-carotene content to 0.015% reduced the turbidity but at concentrations Higher yields increased opacity. In the results of mechanical properties, tensile properties by addition of ascending garlic essence showed that on the other hand, beta-carotene and femoral oils at low concentrations reduced tensile strength and elastic modulus, but at higher concentrations helped to improve mechanical properties.ConclusionAs the beta-carotene pigment changes in different food conditions, these films can then be used for smart packaging of food products.

The pectin film was prepared with slight modifications according to the method of Nisar et al. (2018). For preparation of 2% w / v pectin film in 100 ml of deionized water was mixed with magnetic stirrer for 12 h at 30 ° C, after cooling to 40% w / w glycerol was added and the solution was stirred for 10 min. The minute was mixed with the stirrer and the control film (without beta-carotene and adenine) was prepared. To prepare films containing feminine essential oil after mixing glycerol with the essential oil solution at 0.25 and 0.5% pectin dry matter plus 5% vol / vol dry matter, Tween 80 as an emulsifier was then added by stirring. Mixed at 9000 rpm for 5 minutes. For the preparation of beta-carotene films, the beta crystals were first dissolved in concentrations of 0.015 and 0.03% in 20 ml of chloroform and reached 100 ml with distilled water and 5% tween as described above. The 13000 was mixed with the polymer for 2 minutes. The polymer / essential oil / beta-carotene mixture was prepared according to the above method for preparation of composite films (essential oil and beta-carotene) but the mixing time was increased to 5 minutes. It was then poured into 25 ml solutions in plastic plates at 25 ° C and kept in a sachet bag for 72 hours until finally tested (Doxia 2014).

In the present study, edible film containing pectin polymer based on adipose and beta carotene was prepared. Adding essential oils and beta-carotene decreased the solubility, which could be attributed to their hydrophobicity. The effect of adding essential oil on film opacity made a significant difference, with the highest amount of opacity for the film containing 0.5% of the essential oil, due to the decreased transparency and glassy state of the films as a result of the addition of essential oil. The decrease in transparency was also due to an uneven surface during drying of the film, where the essential oil accumulated on the film surface and caused a heterogeneous surface in the film. Increasing the amount of beta-carotene to 0.015% reduced the amount of turbidity but had the opposite effect at higher concentrations. Addition of essential oil increased elasticity and interaction of high concentrations of essential oil (0.5% level) and beta-carotene (0.03%) increased tensile strength and elastic modulus and improved mechanical properties performance. The results of XRD analysis showed an increase in the crystallinity of the pectin film containing essential oil due to the addition of beta-carotene. The chemical structure and molecular interaction of the synergistic effect of female essential oil and beta-carotene on pectin film were confirmed by FTIR and XRD .

The present study showed that it is possible to use admixture and beta-carotene in degradable pectin film which can decrease solubility, increase total phenol content and improve the mechanical properties of the film, so it is better to increase the film content. Used shelf life and improved quality properties in foods such as butter.