TY - JOUR ID - TI - Preparation of bio-edible casings from carrageenan enriched with aqueous extract of black pepper AU - Shaimaa Khaled Nassri Ashraq Monir Mahmed PY - 2022 VL - 14 IS - 4 SP - 293 EP - 301 JO - Euphrates Journal of Agricultural Science مجلة الفرات للعلوم الزراعية SN - 20723857 AB - Researchers focus on creating environmentally friendly packaging materials from natural sources due to the extensive use of petroleum-based polymers and their reputation for posing serious environmental problems and harmful to human health because they are not biodegradable. Films prepared from natural and edible biopolymers have good mechanical and buffer propertie but to a lesser extent than films made from synthetic polymers. In order to increase the availability and competitiveness of biodegradable films used in food packaging, several studies have been conducted, By adding plant extracts that have anti-microbial and anti-oxidant properties. In addition, the majority of plant extracts improve mechanical properties by increasing polymer thickness and tensile strength Reduce water vapor permeability and oxygen permeability , improve water moisture and solubility. In this study, simple and composite edible films were prepared using carrageenan as the base material at a concentration of 2% and glycerol at 40% by the weight of carrageenan (w/w) as a plasticizer (simple film). Then aqueous black pepper extract at a concentration of 0.5 mg/ml was added as a support to the substrate to create a composite film. The active compound piperine was diagnosed in the aqueous and alcoholic extract of black pepper, and the amount of the active compound was higher in the aqueous extract, which amounted to (1524.8)ppm compared to the alcoholic extract, which amounted to (958.9)ppm. When examining the ability of the aqueous and alcoholic extract to inhibit the growth of microorganisms, The aqueous extract has a halo of larger diameter than the alcoholic extract, The diameter of the corona formed around the aqueous extract against bacteria (Staphylococcus aureus) is 16mm in diameter, While the diameter of the inhibitory areola around the alcoholic extract is 8mm, The corona formed around the aqueous extract against (Escherichia coli) is 16 mm in diameter, While the diameter of the inhibitory corona around the alcoholic extract is 13mm and (Bacillus cereus) it was 10mm for the aqueous extract, While the alcohol was 8mm, and finally the diameter of the corona of bacteria (Salmonella spp) was 12mm for the aqueous extract, the alcoholic extract amounted to 8mm. The results showed that the presence of the aqueous extract of black pepper as a reinforcing material enhanced the mechanical properties as the tensile strength increased by 38.10 MPa compared to the simple membrane reaching 29.98 MPa with a decrease in elongation by 23.6% compared to the simple membrane, the elongation percentage was 32.2% and therefore the results of the properties mechanical opposite. As for the physical properties, The water vapor permeability decreased when the aqueous extract of black pepper was added by 2.39 (g.mm/cm2Pa.day) compared to the simple membrane where it was 2.85 (g.mm/ cm2Pa.day) and it has a direct relationship with the solubility assay . The results of the composite films showed asolubility of 15.8% compare d to the simple films that were 20.4%.*The research is extracted from a master's thesis of the first researcher.

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