The effects of different percentages of Zedo gum (ZG) (10, 20, and 30 w/w%) on the properties of polyvinyl alcohol (PVA) films by casting method were investigated in this study. Physical, thermal, optical as well as mechanical properties of neat PVA, PVA/ZG and neat ZG films were also characterized. All blend PVA/ZG films produced homogeneous, flexible and transparent films, while neat ZG could not form flexible films and films were opaque. Moreover, Fourier transform infrared (FTIR) spectroscopy and thermal behavior confirmed the formation of hydrogen bonds and subsequently compatibility of the two polymers. In general, reduced moisture content, water solubility and water vapor permeability (WVP) were obtained in the blend films rather than the neat PVA films. However, this reduction tended to increase with a rise in the amount of ZG. Furthermore, films with higher ZG concentration (30%) showed lower mechanical strength than the other blend films but were stronger than neat PVA films. However, low water vapor permeability, high mechanical properties and thermal resistance made this edible film appropriate for packaging different food and non-food applications.

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In recent decades, food contamination with natural or synthetic toxic chemical compounds has become a serious concern worldwide. The health-threatening risk of mycotoxins has drawn particular attention internationally. The Food and Agriculture Organization (FAO) has reported mycotoxin contamination in agricultural products as one of the most important food safety hazards notably in tropical and

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In this research using Zedo gum (ZG) and carboxymethyl cellulose (CMC) as well as Lemon and Ferulago extracts (LVE/FAE) new active packaging was designed. Biodegradable films with five various proportions of ZG to CMC were made by applying the casting process. The incorporation of LVE or FAE into CMC/ZG composite films significantly reduced moisture content (MC) and water vapor permeability (WVP). The tensile strength increased from 6.92 (MPa) for CMC/ZG film to 11.51 MPa for CMC/ZG/2.5 μl LVE and FAE film; as well as elongation at break decreased from 24.21% for CMC/ZG film to 6.10% for CMC/ZG/2.5 μl LVE and FAE film. In conclusion, the 20:80 proportion of ZG/CMC along with 2.5 μl LVE and FAE can be used as the best ratio for mechanical properties, moisture content, and permeability compared to the CMC/ZG film with individual FAE or LVE and can be a good source for making edible films. Novelty impact statement The most important novelty is related to using of Lemon verbena and Ferulago angulata extracts in the combination of Zedo gum and carboxymethyl cellulose. Producing active packaging with Lemon verbena and Ferulago angulata extracts in polymer matric. Increasing the shelf life of compounds such as raw chicken meat with active packaging.