University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 50 3 2019 10 23 The Effect of ZnO Nanoparticles on Physicochemical and AntioxidantProperties of Films Based on Gelatin and Russian Olive Flour The Effect of ZnO Nanoparticles on Physicochemical and AntioxidantProperties of Films Based on Gelatin and Russian Olive Flour 737 748 73730 10.22059/ijbse.2019.271186.665128 FA Mahsa Nouraddini Graduated MSc student, Food science and technology department, Agricultural faculty, Urmia University, Urmia, Iran Forogh Mohtarami Assistant Professor, Food science and technology department, Agricultural faculty, Urmia University, Urmia, Iran. Mohsen Esmaiili Professor, Food science and technology department, Agricultural faculty, Urmia University, Urmia, Iran. Journal Article 2018 12 20 In this study, edible films based on gelatin - russian olive flour (<em>Elaeagnus angustifolia </em>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(<em>L*)</em> and transparency and increased the <em>a*</em> and <em>b* </em>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. In this study, edible films based on gelatin - russian olive flour (<em>Elaeagnus angustifolia </em>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(<em>L*)</em> and transparency and increased the <em>a*</em> and <em>b* </em>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. https://ijbse.ut.ac.ir/article_73730_08fde9f148d751a7825d74aea1c45181.pdf