investigating the effects of non-clay on polymeric edible coating based on psyllium mucilage

In this study, the acquired mucilage from the crust of psyllium`s seed was used to produce a biodegradable coating. having gallic acid (tri-hydroxy benzoic), the psyllium has antimicrobial properties. this coating, which is based on biopolymers, can replace synthetic plastics and increase the shelf life of food. in order to increase the mechanical properties, decrease the permeability rate, raise the amount of integration rate in composite, as well as increase the resistance rate against various micro-organisms, the nanoclay was used. the mechanical properties test showed that elongation of nano edible coating was 52% and without nanoclay was 40%. prevalent pathogenic micro-organisms in food products were cultured in samples that included nano-coating in which no growth was observed after 3 months. the samples included nano clay represented the lowest rate of penetration against water vapor permeability during 1 month. the lipid peroxide extraction test showed that the samples containing nanoparticles were oxidized very low in the environmental conditions.