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Licensed Unlicensed Requires Authentication Published by De Gruyter May 25, 2022

Mung bean protein films incorporated with cumin essential oil: development and characterization

Majid Mojoodi and Moloud Nourani ORCID logo


Biodegradable films based on mung bean protein (1, 3 and 5%) incorporated with cumin essential oil (EO) (0, 0.25 and 0.5 ml/g protein) were developed. Adding cumin oil and increasing the protein content enhanced the thickness, tensile strength and yellowness. Films incorporated with EO exhibited less water vapor permeability and water solubility, as compared to the control films. A higher antioxidant activity was also obtained by increasing the EO and protein ratios. Films with higher levels of protein displayed lower thermal stability with a lower degradation temperature, as suggested by thermo-gravimetric analyses. In addition, the incorporation of EO reduced thermal stability, as confirmed by the higher weight loss and lower degradation temperature. Furthermore, mung bean protein films containing 0.5 ml cumin oil/g protein had suitable physical characteristics, antioxidant activities, water barrier properties and thermal stability; thus, they can be used as appropriate biodegradable packaging materials for food preservation.

Corresponding author: Moloud Nourani, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran, E-mail:


The authors would like to extend their appreciation to Dr. Nafiseh Bakhshi, for writing assistance and Dr. Hassan Jalali from IUT for editing the final English manuscript. The authors also express their sincere appreciation to Dr. Zohreh Davarpanah for her great assistance.

  1. Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: None declared.

  3. Conflict of interest statement: The authors declare no conflicts of interest regarding this article.


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Received: 2021-12-18
Accepted: 2022-04-29
Published Online: 2022-05-25
Published in Print: 2022-07-26

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