Production of potato starch composite film containing carboxymethyl cellulose and Chavill vegetable (Ferulago angulata (Schlecht) Boiss.) essential oils and its application in animal butter packaging

Nowadays, due to the increasing use of plastics in food packaging and the problems arising from the lack of environmental degradation of them, using starch-based natural polymer in food packaging has increased. Edible films and coatings are barrier against moisture, oxygen transfer aroma and oil, and increase the quality and shelf-life of foods. These films can be active agent constituents such as anti-oxidants. In this research in order to fix the flaws and improvement of physical and mechanical properties of starch film, from different amounts of carboxymethyl cellulose and Chavill plant essential oil was used as well as the effect of these factors on chemical properties of butter to reduce oxidation and increases its shelf-life. In this research starch films containing carboxymethyl cellulose (5, 10 and 15%) and Chavill plant essential oils (0.5, 1, 1.5 %) were produced by casting method. Method of distillation with water vapor extraction was used to extract of Chavill plant essential oil. Physical tests of films including tensile strength by texture analyser instrument, water vapor permeability byASTM E96-95, moisture absorption by Angeles and Dufrense method, solubility Gontard et al. were done. After packing of butter, according to the different time intervals the chemical tests that include the peroxide value and acid number were assessed by titration with thiosulfate 0.01N and hot ethanol. The results showed tensile strenght of starch films containing carboxymethyl cellulose- Chavill plant essential oils increased with increasing of carboxymethyl cellulose and decreased with increasing of Chavill plant essential oils. With increasing the amount of carboxymethyl cellulose and Chavill plant essential oil, reduction of water vapor permeability was observed. Increasing of carboxymethyl cellulose and Chavill plant essential essential oils cauesd to decrease of water absorption and solubility of these films. In addition, the effects of these two factors on chemical properties of butter showed they could slow down the rate of peroxide value and acidic number. Due to the different effects of carboxymethyl cellulose and Chavill plant essential oils, it can be stated that by increasing the amount of these two variables improvement in physical and mechanical properties of films as well as a reduction of acid number and peroxide number of butter with passage time observed, in other words, perishability of butter was decreased. At the end, because of improvement of physical and mechanical of films and reduction of peroxide value and acidic number of butter using of starch-carboxymethyl cellulose containing Chavill plant essential oils is recommended as replacer of aluminum foil.