The Effect of ZnO Nanoparticles on Physicochemical and AntioxidantProperties of Films Based on Gelatin and Russian Olive Flour

Document Type : Research Paper


1 Graduated MSc student, Food science and technology department, Agricultural faculty, Urmia University, Urmia, Iran

2 Assistant Professor, Food science and technology department, Agricultural faculty, Urmia University, Urmia, Iran.

3 Professor, Food science and technology department, Agricultural faculty, Urmia University, Urmia, Iran.


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.


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