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Biodegradable polymers have supplied most of common packaging materials because they present several desired features. The purpose of this study was to prepare and investigate the physicochemical properties of carboxymethyl cellulose based nanocomposite film containing inulin with three different concentrations (0, 10 and 20%) and cellulose nanofiber in three levels (0, 2.5 and 5%). Thickness, Water vapor permeability (WVP), Water contact angle, mechanical properties, field emission scanning electron microscopy (FE-SEM) and X-ray diffraction were evaluated for film samples. WVP decreased with adding cellulose nanofiber and inulin and water contact angle increased significantly (p <0.05). The mechanical properties were also improved by adding the cellulose nanofibers. Whereas inulin had a negative effect on mechanical properties by decreasing tensile strength (UTS) and increasing elongation to break (ETB), this effect of inulin was compensated by cellulose nanofiber in the composite films containing inulin and cellulose nanofiber. The FE-SEM and X-ray diffraction results showed that the cellulose nanofiber and inulin were dispersed in the polymeric matrix and formed a dense and compact structure in compared to the control film. Results showed that cellulose nanofiber and inulin improve the properties of carboxymethyl cellulose based nanocomposites and the obtained film can be used as a new choice in food packaging.

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There is a growing interest in bioactive packaging systems due to their potential for the extended shelf life of food products. In this way, to produce probiotic nanocomposite whey protein isolate-polydextrose film containing cellulose nanofiber and Lactobacillus plantarum probiotic bacteria and evaluation of its antimicrobial effect on beef shelf life during storage time, different concentrations of polydextrose (0, 10 and 20 wt / wt% whey protein isolate) and cellulose nanofiber (0, 2.5 and 5 wt / wt% whey protein isolate) were used for film preparation. Effect of variables on physical properties of the film (thickness, moisture absorption, water contact angle, and color properties) and effect of optimal film antimicrobial properties on enhancing the beef shelf-life during 8-day storage time in refrigerated conditions was examined. The results showed compatibility between the protein matrix of whey protein isolate, cellulose nanofiber and polydextrose. The use of polydextrose and cellulose nanofiber had a significant effect on increasing the film thickness, water contact angle, color changes and decreased the moisture absorption of the film. The results of covering the meat samples with the optimum film indicated a significant decrease in the growth of aerobic mesophilic bacteria, psychrotrophic and coliform bacteria during storage time. Finally, the results showed that the application of cellulose nanofiber and polydextrose in the film produced from whey protein isolate could improve the shelf-life of  beef compared to the uncovered meat sample by creating a bioactive food packaging.
 

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Growing public awareness about diet-related health issues has significantly led to a progressive demand for producing functional foods based on probiotics. Accordingly, this study aimed to investigate the feasibility of producing synbiotic apple juice containing Lactobacillus casei (L. casei) as a probiotic bacteria and mango juice (0 and 10% v/v) and orange fiber (0 and 0.5% w/v) as prebiotic agents. In this regard, the viability of L. casei, pH, acidity, total soluble solids, viscosity, and sensory properties of the samples were assessed during 45 days of storage at the refrigerated condition. According to the obtained results, incorporating orange fiber and mango juice as prebiotic compounds could significantly improve the viability of L. casei and maintain its survival above the minimum recommended value (7 Log CFU/mL) during the storage time. Furthermore, the addition of orange fiber and mango juice had a significant effect (p<0.05) on elevating the acidity, soluble solids, and viscosity as well as decreasing the pH value of the synbiotic apple juice samples during the storage time. Although sensory scores of the treatments showed a decreasing trend over time, the addition of mango juice and orange fiber could remarkably improve the overall acceptability of the treated samples compared to the control sample. In general, the results of this study showed that synbiotic apple juice containing orange fiber and mango juice in combination provided the best viability of L. casei with acceptable physicochemical and sensory properties and could be introduced as a synbiotic apple juice.