ویژگی‌های فیزیکی، سد کنندگی و ضد میکروبی فیلم خوراکی بر پایه کازئینات سدیم حاوی روغن شاهدانه

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد فناوری مواد غذایی، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان

2 استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران

3 استاد، گروه علوم، صنایع و مهندسی غذایی ، دانشکده مهندسی و فناوری کشاورزی، دانشگاه تهران، تهران، ایران

4 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران

چکیده

بسپارهای خوراکی زیست تخریب پذیر بهترین گزینه جایگزین برای پلاستیک‌های سنتزی هستند. در این مطالعه، فیلم‌های‌ خوراکی بر پایه کازئینات سدیم حاوی سطوح مختلف وزنی/ وزنی از روغن شاهدانه (10، 20 و 30%) تولید شد و ویژگی‌های فیزیکی، سد کنندگی و ضد میکروبی آن‌ها مورد بررسی قرارگرفت. با افزودن روغن شاهدانه تا سطح 30% وزنی/ وزنی مقادیر ضخامت، شفافیت و حلالیت فیلم‌ها کاهش و زاویه تماس افزایش یافت. همچنین افزودن روغن باعث کاهش نفوذ پذیری به بخار آب از 11-10× 4/76 به g m-1s-1 Pa-1 11-10×1/5 و افزایش نفوذ پذیری به اکسیژن از 11 به cm3μm cm-2 day-1 Kpa-1 3/28 گردید. به منظور بررسی اثر ضد میکروبی فیلم کازئینات سدیم حاوی روغن شاهدانه بر سه گونه باکتری بیماری‌زا از روش دیسک‌ انتشاری استفاده شد. بیشترین قطر هاله‌های عدم رشد به ترتیب برای استافیلوکوکوس اورئوس، اشرشیا کلی و سودوموناس آئروژینوزا معادل 28/31، 05/19 وmm 40/15 بود. در نتیجه فیلم‌های حاوی روغن شاهدانه بیشترین تاثیر را بر روی باکتری گرم مثبت داشتند. نتایج نشان دادند که افزودن روغن شاهدانه سبب اصلاح و بهبود ویژگی‌های فیزیکی، سد کنندگی و ضد میکروبی فیلم‌ها و پوشش هایی بر پایه کازئینات سدیم می‌شود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Physical, Barrier and Antimicrobial Properties of Sodium Caseinate-based Edible Film Containing Hemp Seed oil

نویسندگان [English]

  • Mina Salarnia 1
  • Ali Ganjloo 2
  • Zahra Emam-Djomeh 3
  • Mandana Bimakr 4
1 MSc. in Food Technology, Department Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
2 Assistant professor, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
3 Professor, Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
4 Assistant professor, Department Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
چکیده [English]

Biodegradable edible bioplarmers are the best alternatives to synthetic plastics. In this study, sodium caseinate edible films containing different levels of hemp seed oil (10, 20 and 30% w/w) was produced and their physical, barrier and antimicrobial properties were investigated. By adding hemp seed oil up to 30% (w/w), the thickness, transparency, and solubility of films decreased, and the contact angle increased. The permeability to water vapor was reduced from 76.4×10-11 to 5.1×10-11 g m-1s-1 Pa-1, and oxygen permeation was increased from 11 to 28.3 cm3μm cm-2 day-1 Kpa-1 by addition of hemp seed oil. The disk diffusion method was used to investigate the antimicrobial effect of sodium caseinate film containing hemp seed oil on three pathogenic bacterial strains including Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. The largest inhibitory diameter for S. aureus, E. coli, and P. aeruginosa was 31.28, 19.05 and 15.40 mm, respectively. As a result, sodium caseinate films containing hemp seed oil has the most effect on gram-positive bacteria. The results revealed that that adding hemp seed oil improves the physical, barrier and antimicrobial properties of sodium caseinate-based films and coatings.

کلیدواژه‌ها [English]

  • Sodium caseinate
  • Edible Film
  • Hemp seed oil
  • Physical Properties
  • Barrier properties
  • Antimicrobial properties

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فناوری‌های جدید در صنعت غذا
دوره 5، شماره 3
اردیبهشت 1397
صفحه 485-497

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سابقه مقاله

  • تاریخ دریافت: 03 آذر 1396
  • تاریخ بازنگری: 17 دی 1396
  • تاریخ پذیرش: 24 بهمن 1396

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