بررسی خواص کاربردی و ضد میکروبی فیلمهای ترکیبی نشاسته کاساوا و ژلاتین گاوی تقویت شده با نانو دی اکسید تیتانیوم

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار، گروه مهندسی شیمی، دانشگاه محقق اردبیلی

2 کارشناس مواد غذایی معاونت غذا و داروی استان اردبیل

3 دانشیار، گروه صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی

چکیده

یکی از بزرگ ترین پیشرفتهای حاصل شده در صنعت بسته بندی مواد غذایی مرتبط با فناوری نانو است. در این پژوهش فیلم‌های خوراکی ترکیبی بر پایه نشاسته کاساوا و ژلاتین گاوی حاوی نانو ذرات دی اکسید تیتانیوم در غلظت‌های 0، 1، 3 و 5 % با استفاده از روش کاستینگ تهیه گردید و خواص فیزیکوشیمیایی، مکانیکی و عبوردهی نسبت به بخار آب و اکسیژن مورد بررسی قرار گرفت. نتایج افزایش استحکام کششی و مدول یانگ و همچنین کاهش درصد کشیدگی را به دلیل افزایش غلظت نانو ذرات نشان دادند. خواص فیزیکوشیمیایی (میزان جذب آب و حلالیت) و خواص ممانعتی (بخار آب و اکسیژن) با افزایش میزان نانو ذرات دی اکسید تیتانیوم کاهش معنی داری (05/0>p) را نشان دادند. فیلم‌های خوراکی نشاسته کاساوا و ژلاتین تقویت شده با نانو دی اکسید تیتانیوم خواص ضد میکروبی خوبی را در مقابل باکتری اشریشا کلی از خود نشان دادند. با توجه به بررسی‌های انجام شده، نانو دی اکسید تیتانیوم توانایی بهبود خواص اساسی فیلم‌های ترکیبی نشاسته کاساوا و ژلاتین را دارا می باشند و فیلم های حاصله می‌توانند به عنوان فیلم خوراکی و بسته بندی فعال در صنایع غذایی مورد استفاده قرار گیرند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Study of the functional and antimicrobial properties of combined cassava starch and bovine gelatin films reinforced with nano titanium dioxide

نویسندگان [English]

  • Amir Heydari 1
  • Fatemeh Samimi Hashjin 2
  • Abdolreza Mohammadi Nafchi 3
1 Assistant Professor of Chemical Engineering, University of Mohaghegh Ardabili
2 Food expert of food and drug administration of ardabil province
3 Associate Professor of Food Engineering, Islamic Azad University of Damghan
چکیده [English]

One of the greatest advances in food packaging is associated with nanotechnology. In this research, edible films based on the combined cassava starch and bovine gelatin containing nanoparticles of titanium dioxide were made. TiO2 at concentrations of 0, 1, 3, and 5% using casting method were prepared and physicochemical properties, mechanical and transmission of water vapor and oxygen were evaluated. Incorporation of nano titanium dioxide, increased tensile strength and Young's modulus, and decreased elongation at break. Physicochemical properties (water absorption and solubility) and barrier properties (permeability to water vapor and oxygen) were increased significantly by increasing the amount of nanoparticles (p< 0.05). Combined cassava starch and gelatin edible films supported by nano titanium dioxide revealed good antimicrobial properties against E. coli. This research shows that the nanoparticles of titanium dioxide improve the functional and antimicrobial properties of the films and could be used as an active packaging for food industries.

کلیدواژه‌ها [English]

  • Cassava starch film
  • Bovine gelatin
  • Nano titanium dioxide
  • mechanical properties
  • Barrier properties
  • Antimicrobial properties
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