LAUSR

Abstract In this study, pectin was extracted from black mulberry fruit pulp and chlorophyll was extracted from black mulberry leaves. The extracted chlorophyll was encapsulated with carboxymethylcellulose (CMC). Black mulberry pectin/chlorophyll of black mulberry leaf encapsulated with carboxymethylcellulose/silica nanoparticles was prepared (Pec/Ch-CMC/SiO2). The physicochemical, mechanical and antimicrobial properties of the prepared films were investigated. SEM, FTIR, TGA and XRD techniques were used to study the structure of the films. According to the results, silica increased the thickness and decreased the moisture and solubility of the films. Increasing the amount of CMC in the capsules used in the film increased the thickness, moisture and solubility of the films. Silica increased the tensile strength of the film and reduced the flexibility of the film, while CMC reduced the tensile strength and increased the flexibility of the film. Chlorophyll and silica greatly increased the antioxidant properties of the film. Encapsulated chlorophyll and silica increased the antibacterial properties of the film against Escherichia coli and Staphylococcus aureus. SEM images showed that by simultaneously adding encapsulated chlorophyll and silica to the pectin structure, almost all gaps in the pectin surface were filled. According to the FTIR spectra, electrostatic interactions between pectin polymer chains with encapsulated chlorophyll and silica were confirmed. According to TGA results, the simultaneous addition of encapsulated chlorophyll and silica to the film increases the thermal stability of the film. According to the results, the pure pectin film has a semi-crystalline structure that the addition of silica and encapsulated reduces its crystalline structure.