Antioxidant Efficacy of Biodegradable Starch Film Containing of Bunium persicum Essential Oil Nanoemulsion Fortified with Cinnamaldehyde

This study aimed to evaluate antioxidant effects of biodegradable starch film containing nanoemulsions of Bunium persicum (Boiss.) B.Fedtsch. essential oil (BPEO) fortified with Cinnamaldehyde (CIN). DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)) radicals scavenging assay and Folin-Ciocalteu methods were used to determine antioxidant potential of corn starch films containing nanoemulsions of B. persicum essential oil fortified with cinammaldehyde (NanoBP en cin). Prepared treatments were films containing BPEO, CIN, the combination of BPEO and CIN (BPEO+CIN), BPEO nanoemulsion and of BPEO nanoemulsion combined with CIN (BPEOne+CIN) and BPEO nanoemulsion fortified with CIN (NanoBP en cin) at 0.25-2.5–5-10 and 20 (mg/ml) concentrations in corn starch solution. Chemical analysis showed that the main constituents of the BPEO were cuminaldehyde (22.34%), carvacrol (15.70%), anisole (15.19%) and ortho-Cymene (12.04%), respectively. Droplet size and their polydispersity index (PDI) of BPEO nanoemulsion and NanoBP en cin were 131.1±7.2 nm (PDI=0.283) and 201± 24.57 nm (PDI=0.212), respectively. Phenolic compounds and antioxidant capacity of the treatments increased significantly with enhancing of the concentration of EO and CIN. (P <0.05). The Films containing NanoBP at different concentrations had the more antioxidant effect than the other treatments. The lowest radical inhibition effect was for the films containing NanoBP en CIN. The results of this in vitro study showed that food packaging with corn starch films containing BPEO nanoemulsion is a good option for active packaging and have considerable antioxidant properties, but combining or fortification of nanoBPEO with other active ingredients like CIN are not recommended.