Physical, Antioxidant and Antimicrobial Characteristics of Carboxymethyl Cellulose Edible Film Cooperated with Clove Essential Oil

authors:

avatar Alireza Dashipour 1 , avatar Ramin Khaksar 2 , * , avatar Hedayat Hosseini 2 , avatar Saeedeh Shojaee-Aliabadi 2 , avatar Kiandokht Ghanati 3

PhD Student of Food Technology, International Branch, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Department of Food Sciences and Technology, National Nutrition a nd Food Technology Research Ins titute, Faculty of Nutrition Sci ences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Head Research Center, Internationa l Branch, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Zahedan Journal of Research in Medical Sciences: Vol.16, issue 8
published online: May 17, 2014
article type: Research Article
received: May 12, 2015
accepted: January 19, 2014

how to cite: Dashipour A , Khaksar R , Hosseini H, Shojaee-Aliabadi S, Ghanati K. Physical, Antioxidant and Antimicrobial Characteristics of Carboxymethyl Cellulose Edible Film Cooperated with Clove Essential Oil. Zahedan J Res Med Sci. 2014;16(8): -. 

Abstract

Background: Carboxymethyl cellulose (CMC) is one of the most common cellulose derivatives. It has many applications such as edible films and coating. Antioxidant and antimicrobial of essential oils and their direct or indirect usage in foods have been investigated. This study focuses on the physical, chemical, antioxidant and antimicrobial characteristics of CMC edible film incorporated with clove essential oils (CEO).
Materials and Methods: In this experimental study, CMC edible films with or without clove essential oil were prepared by casting method and many characteristics such as thickness, water vapor permeability (WVP), tensile strength, elongation at break, optical characteristics, microstructure, antimicrobial and antioxidant properties of the films were assessed.
Results: Tensile strength values were higher when compared with those of control film (pure CMC film), especially in 1% EO concentration. Elongation at break value in 1% EO was higher than control film, but by increasing of EO portion, it decreased. Antioxidant properties and total phenolic compounds as expected increased in higher concentration of EO. Antimicrobial properties of the films showed that films incorporated with EO are effective against selected pathogen bacteria, especially in the higher concentration of EO. Some variations in the structure of various films were shown by scanning electron microscopy (SEM). Additions of EO into CMC film disrupted condense structure of film and produced a heterogeneous structure.
Conclusion: As antimicrobial and antioxidant properties of CEO retain when it used in CMC edible film, it could be beneficial in food packaging to retard of deterioration.

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