Effect of Oregano Essential Oil on Properties of Hydroxypropylmethylcellulose-Based Edible Film

Document Type : Research Article

Authors

1 Graduated MSc Student, Food Science and Technology, Esfahan University of Technology

2 Associate Professor, Food Science and Technology, Esfahan University of Technology

3 Assistant Professor, Food Science and Technology, Esfahan University of Technology

Abstract

Hydroxypropylmethylcellulose (HPMC) presents excellent film forming properties but, HPMC film for hydrophobic nature showed poor moisture barrier properties. In this study, water vapor (WVP)/oxygen permeability (OP), mechanical/optical properties and the antioxidant activities of HPMC films containing oregano essential oil (EO) against soybean oil oxidation were evaluated by measuring the peroxide value (PV). The antioxidant activity (AA) of EO was investigated using DPPH free radical scavenging, β-carotene/linoleic acid bleaching and reducing power methods. Results of AA in different model systems showed that, EO has acceptable AA in compared with BHT. Addition of EO into HPMC film, led to a significant decrease (P

Keywords

References

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Innovative Food Technologies
Volume 2, Issue 3
May 2015
Pages 61-74

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History

  • Receive Date: 23 November 2014
  • Revise Date: 20 December 2014
  • Accept Date: 18 January 2015

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