TY - JOUR ID - 73730 TI - The Effect of ZnO Nanoparticles on Physicochemical and AntioxidantProperties of Films Based on Gelatin and Russian Olive Flour JO - Iranian Journal of Biosystems Engineering JA - IJBSE LA - en SN - 2008-4803 AU - Nouraddini, mahsa AU - mohtarami, forogh AU - Esmaiili, Mohsen AD - Graduated MSc student, Food science and technology department, Agricultural faculty, Urmia University, Urmia, Iran AD - Assistant Professor, Food science and technology department, Agricultural faculty, Urmia University, Urmia, Iran. AD - Professor, Food science and technology department, Agricultural faculty, Urmia University, Urmia, Iran. Y1 - 2019 PY - 2019 VL - 50 IS - 3 SP - 737 EP - 748 KW - Mechanical properties KW - Antioxidant activity KW - biodegradability DO - 10.22059/ijbse.2019.271186.665128 N2 - In this study, edible films based on gelatin - russian olive flour (Elaeagnus angustifolia L.) incorporated with ZnO nanoparticles (2, 4 and 6% w/w) were investigated. The thickness, solubility, water vapor permeability, elongation to breakpoint of films with ZnO were higher than control ones. Color measurement of the edible films indicated that increasing the percent of ZnO nanoparticles, decreased the brightness(L*) and transparency and increased the a* and b* parameters of films (P < 0.05). In general, adding nanoparticles up to 4% increased the antioxidant capacity of the films compared to the control sample. Morphology images of the films showed that with the addition of ZnO the surface of the films was roughercompared to the control sample. Moreover, ZnO nanoparticles decreased the biodegradability of films. In general, films based on gelatin and russian olive flour with 2% ZnO are suitable films with good physical and chemical properties for food packaging. UR - https://ijbse.ut.ac.ir/article_73730.html L1 - https://ijbse.ut.ac.ir/article_73730_08fde9f148d751a7825d74aea1c45181.pdf ER -