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:: Volume 20, Issue 4 (Winter 2026) ::
Iranian J Nutr Sci Food Technol 2026, 20(4): 83-91 Back to browse issues page
Production and Investigation of Millet Protein-Based Edible Film Containing Cinnamon Essential Oil
M Najafi , S Shojaee-Aliabadi* , L Mirmoghtadaie *
Shahid Beheshti University of Medical Sciences, , le_mirmoghtadaie@yahoo.com
Abstract:   (14 Views)
Background and Objectives: In recent years, the use of edible films in the packaging industry has grown significantly due to their biodegradability and environmental compatibility. In this study, millet protein based films containing different concentrations of cinnamon essential oil were prepared and their various properties were measured.
 Materials & Methods: Millet protein films containing concentrations of 1, 1.5, and 2% v/v were prepared by wet dispersion of the film-forming solution, and the physical and barrier properties of the obtained films were measured. In addition, the mechanical properties of the films, including tensile strength and elongation to break were determined by a texture analyzer.
Results: The results showed that adding essential oil to the film-forming solution led to a decrease in solubility from 62.39% to 55.28% and a decrease in moisture content from 10.66 to 7.25%, and improved water vapor permeability. The tensile strength of the film increased with the addition of cinnamon essential oil up to 1.5%, but decreased at 2% concentration. The investigation of the anti-mold activity of the films containing essential oil against Aspergillus niger by the disk diffusion method (direct contact and gas phase) showed an increase in the inhibitory effect of the film containing essential oil in direct contact with increasing essential oil concentration.
Conclusion: The film based on millet protein containing 2% cinnamon essential oil can have good potential for use in applications such as cake coating, which will be investigated in future studies.
Keywords: Millet protein, Film, Antifungal properties, Cinnamon essential oil, Mechanical properties
Full-Text [PDF 725 kb]   (8 Downloads)    
Article type: Research | Subject: Food Science
Received: 2025/09/3 | Accepted: 2025/10/13 | Published: 2026/01/23
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Najafi M, Shojaee-Aliabadi* S, Mirmoghtadaie L. Production and Investigation of Millet Protein-Based Edible Film Containing Cinnamon Essential Oil. Iranian J Nutr Sci Food Technol 2026; 20 (4) :83-91
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Volume 20, Issue 4 (Winter 2026) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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