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.

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 21st century, food products containing aflatoxins above the maximum residue limit have been the center of debate throughout the world since they endanger human healthy lifestyle and commodities