Lallemantia royleana seed mucilage -based active edible films: The effects of zinc oxide nanoparticles and zoulang plant’s essential oil.

فیلم های خوراکی فعال مبتنی بر موسیلاژ دانه بالنگو بررسی اثرات نانوذرات اکسید روی و اسانس گیاه زولانگ.

In this research, Lallemantia royleana seed mucilage was used as the base of the film, while essential oil derived from the zoulang plant’s leaves and stems, along with zinc oxide nanoparticles (ZnO), were incorporated as additives to develop active edible films. Findings indicated that incorporating ZEO enhanced the films' antioxidant capabilities, permeability, thermal properties, tensile strength, and elongation of the film. FT -IR analysis confirmed the creation of new hydrogen -oxygen bonds between ZEO and the polysaccharide chains, contributing to a reinforced film structure. Conversely, the addition of ZnO nanoparticles was found to decrease the antioxidant properties, permeability, crystallinity, thermal resistance, moisture content, and tensile strength of the films. Additionally, ZnO nanoparticles contributed to enhanced plasticity, which increased the films' stretchability and resulted in greater thickness. SEM imaging verified the interaction between ZEO and ZnO nanoparticles, aligning with the findings from the FT -IR analysis. Overall, the study suggests that films developed using Lallemantia royleana mucilage, in combination with ZEO and ZnO nanoparticles, demonstrate strong potential for applications in food packaging and active films or coatings, particularly for materials vulnerable to oxidation. [ABSTRACT FROM AUTHOR]