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the aim of this study was to investigate some of the physicochemical and antioxidant properties of the active edible film prepared from starch and zedo gum and salvia officinalis essential oil and its effect on oxidative stability of olive oil. For this purpose, Edible films based on potato starch were prepared with two variables zedo gum at different levels (0.5%, 1% and 1.5% w/w) and salvia officinalis essential oil at three levels (0, 250 and 500 ppm). Spectrophotometric results indicate the formation of CH, CH₂ and CH₃ bonds between starch and  zedo gum, as well as aromatic compounds of the essential oil of the salvia officinalis (C-H and C=C) bonds. With increasing concentrations of zedo gum and different concentration of salvia officinalis essential oil, the film thickness increased and increased the opacity and reduced light transmission rate of the films. Samples containing 1.5% zedo gum and 500 ppm essential oil of Salvia officinalis showed the highest thickness and opacity among other samples. As the essential oil concentration increased, the antioxidant properties of the films increased so that the sample containing 1.5% zedo gum and 500 μl of essential oil of the salvia officinalis had the highest antioxidant activity of 68.3%. The results of stability test against oxidizing virgin olive oil based on tests such as acid number, peroxide number and thiobarbituric acid showed a significant difference (P<0.05) between essential oil containing 500 ppm with a synthetic antioxidant (TBHQ). Due to its relatively good antioxidant activity, edible film prepared from starch and zedo gum and salvia officinalis essential oil plays a positive role in reducing the oxidation process of olive oil and can be a good alternative to the use of synthetic antioxidants.
 

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The aim of this study was to investigate some physicochemical properties and antioxidant activity of biodegradable film prepared from sodium caseinate containing titanium nanoxide and grape seed essential oil and its effect on the oxidative resistance of olive oil. Antioxidants are added to oil to delay oxidation. According to previous studies, the carcinogenicity of traditional antioxidants has led to a reduction in their use and their replacement with natural antioxidants. For this purpose, bionanocomposite films based on sodium caseinate at different levels of titanium nanoxide (zero, 0.38, 0.75, 1.3 and 1.5% w/w) and grape seed essential oil at five levels (zero, 125, 250, 375 and 500 ppm) were prepared. The results showed that the addition of titanium nanoxide and grape seed essential oil increased the thickness and opacity of the films and reduced the light transmission through the films and thus their opacity. The film containing 1.5% of titanium nanoxide and 500 ppm of essential oil had the highest turbidity and thickness among other samples. With increasing the concentration of grape seed essential oil, the antioxidant properties of the films also increased, so that the film containing 500 ppm of essential oil showed 78% antioxidant activity.

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In this research, production films based on soy protein were produced with two variables of nanoclay at three levels (0, 0.5 and 1%) and Salvia officinalis Essential oil at three different levels (0, 250 and 500 ppm) and the effect of this Two variables were investigated on the functional, mechanical and structural characteristics of the produced biodegradable films. The results showed that by adding different percentages of nanoclay on the soy protein film substrate, the moisture content, solubility, permeability to water vapor and transparency of the samples decreased significantly compared to the control sample. This decrease in indicators was more evident with increasing concentration of Salvia officinalis Essential oil. Among the production samples, the film containing 1% nanoclay and 500 ppm of Salvia officinalis Essential oil had a water vapor permeability of 32.02´10^-11 g/m.s.pa. Also, the addition of nanoclay and Salvia officinalis essential oil caused a significant increase in the antioxidant content of the samples, and the sample containing 1% nanoclay and 500 ppm of Salvia officinalis essential oil had the highest antioxidant content with 32.88%. Examining the results of spectroscopy and microstructure of the obtained films also shows the proper interaction between nanoparticle and essential oil with soy protein substrate and creating strong and new bonds. The obtained results showed that the addition of nanoclay and Salvia officinalis essential oil can have positive effects on the physical and structural properties of soy protein isolate film.