Nowadays use of edible films and coatings is increasing due to their biodegradability and environment friendly properties. Fish gelatin obtained from fish skin wastage can be used as an appropriate protein compound for replacing pork gelatin to produce edible film. In this study films were prepared by combination of fish gelatin and different concentration (0%, 1%, 3%, and 5%) of two phenolic compounds (caffeic acid and ferulic acid). The film was prepared at pH > 10 and temperature of 60˚c under continuous injection of O2 and addition of the plasticizer sorbitol/glycerol. Results showed that solubility, oxygen permeability, and water vapor permeability were decreased for caffeic acid and the highest effect was observed at concentration of 5%. Solubility had a linear relationship with concentration of phenolic compound in film containing ferulic acid, however, no significant change was observed in vapor and O2 permeability. A comparison between two phenolic compounds showed that caffeic acid had the highest effect in decreasing solubility, water vapor permeability, and oxygen permeability. Caffeic acid is more effective phenolic compound compared with Ferulic acid that can increase safety of biodegradable packaging by improving their barrier and physicochemical properties.

Pistachio is one of the most popular nuts globally (Wu & Xu, 2020) grown in different countries such as Iran, the USA, Turkey, Syria, Italy, and Greece (Catalán et al., 2017). It contains high amounts of phenolic compounds with unique efficiency and high antioxidant potential (Wu et al., 2018). However, this valuable product is very susceptible to rancidity and molds' contamination (Holakouie Naieni et al., 2020).Contamination by storage pests is a significant problem faced with this product. Mold contamination in crops leads to the formation of critical secondary metabolites named mycotoxins, which are secondary metabolites of different fungus including Aspergillus flavus, Aspergillus parasiticus, Aspergillus tamarri, Aspergillus bombycitts, and Aspergillus nomius. These funguses produce different aflatoxins including B1, B2, G1, and G2. The metabolites mentioned above increase the risks of cancer and mutation in humans and animals (Ortega-Beltran et al., 2019).