Study Investigate Physicochemical and Antioxidant Properties of Biodegradable Film Prepared from Hydroxy Propyl Methyl Cellulose Containing Alginate and Essential Oil of Acanthophyllum and Its Effect on Oxidative Resistance of Local Butter Oil

In recent years, synthetic and biologically active antioxidant films contain a variety of natural and synthetic antioxidants have been designed and their effect on the oxidative stability of various food products has been proven. The aim of this study was to investigate some physicochemical and antioxidant properties of biodegradable film prepared from hydroxy propyl methyl cellulose containing Acanthophyllum alginate and its effect on oxidative resistance of local butter oil. For this purpose, bionanocomposite films containhydroxy propyl methyl cellulose at levels (0,1 and 1.5%,) and essential oil(1,3 and 5%) were prepared. In general, the results indicated that alginate gum was more effective than Hawk's Essence on the physical and mechanical properties of films. By adding alginates, water solubility and water vapor permeability (WVP) decreased significantly compared to pure HPMC film (p <0.05), with the lowest WVP content belonging to HPMC-AL1.5% -EO5% composite film Which was equal to g / mhPa of 10.3 × 10.3 / 3. Adding the alginate increased the thickness and opacity of the films . Also, with increasing essential oil concentration, the antioxidant properties of the films increased, so that the films containing 1, 3 and 5% essential oil of lemon balm had 40, 53 and 74 percent antioxidant properties respectively. But ginger alginate did not have a significant effect on this property of the films. Results of the stability test against the oxidation of virgin olive oil were analyzed based on the Rensmet test. Results showed does not exist a significant difference of 5% (P <0.05) between HPMC film containing essential oil at 1% concentration and synthetic antioxidant TBHQ . Due to its antioxidant activity, film samples containing Chojbak essential oil have a positive effect on reducing the process of oxidation of local butter oil and can be a good alternative to the use of synthetic antioxidants.