Effect of Pistacia atlantica gum oil on antimicrobial and antioxidant properties of edible starch film

Document Type : Research Article

Authors

1 M. Sc. Student, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Iran

2 Assistant Professor, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Iran

3 Associate Professor, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Iran

Abstract

Pistacia atlantica is the dominant species of Pistachio in iran. Mastic Gum of Pistacia atlantica is composed of resinous exudates obtained from the stem of Pistacia atlantica that is called Saghghez in IRAN. Since the antimicrobial and antioxidant properties of essential oil (EO) from various parts of this plant is proved in the several studies, therefor in order to produce active starch film, the EO of Pistacia atlantica gum was selected. Firstly, the EO of Pistacia atlantica gum was extracted by hydrodistillation method, then it was analyzed by the GC/MS technique. The result showed that the major component of EO obtained was α-pinene (77.1٪). The starch film containing Pistacia atlantica essential oil at 0, 0.5, 1 and 2٪ (V/V) were prepared by a casting method and their antimicrobial and antioxidant properties were evaluated. According to the results, the films containing EOs showed desired antimicrobial and antioxidant activity by increasing the amount of EO, these properties are exhibited with greater intensity that the spectrum of the ATF-FTIR was evidenced these results.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 5, Issue 1
November 2017
Pages 77-89

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History

  • Receive Date: 22 December 2016
  • Revise Date: 12 February 2017
  • Accept Date: 20 February 2017

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