Application of chitosan-based edible films reinforced with nanofibers to improve the shelf life of rapeseed oil: Release kinetics of essential oils and biodegradability

In the present study, the production of an active chitosan (CH) based films reinforced with cellulose nanofibers (CNF) and lignocellulose nanofibers (LCNF) was used to the control release of Carum copticum (CEO)/Origanum vulgare ssp. gracile essential oil (GEO) compounds from packaging materials into food. The biodegradability of produced films was studied for 12 months at 25 C-degrees. The effect of temperature and film structure on the release kinetics of essential oils (EOs) from the active films into different food simulants was investigated. The rate of degradation and decrease in molecular weight of pure CH increased significantly (p < 0.05) in all storage period, so that the amount of weight loss was reached to 61.25 % for the control film after 12 months of burying. In general, the rate of migration of EOs from active films at all three temperatures is higher than that of active nanofibers. In general, the peroxide content of all oil samples increased significantly (p < 0.05) during 2 months of storage at 25( degrees)C. In general, it can be stated that nanofibers containing 5 % EO are significantly able to maintain the freshness of the Rapeseed oil (RSO) during storage at ambient temperature and delay oil oxidation.