بررسی تأثیر عصاره اتانولی بره موم بر ویژگی‌های فیزیکوشیمیایی، ریزساختاری، آنتی اکسیدانی و ضدمیکروبی فیلم مرکب نشاسته – ژلاتین – پلی وینیل الکل

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه

2 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه

3 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه

چکیده

در این مطالعه، فیلم زیست تخریب پذیر مرکب بر پایه نشاسته گندم، ژلاتین و پلی وینیل الکل تهیه شد و از عصاره اتانولی بره موم (5، 10 و 20 %) به منظور ایجاد خواص ضدمیکروبی و آنتی اکسیدانی در آن استفاده شد. فیلم‌ها به روش قالب ریزی حلال تهیه شدند و خواص ریزساختاری، مکانیکی، بازدارندگی، ظاهری، آنتی اکسیدانی و ضدمیکروبی آنها مورد ارزیابی قرار گرفت. در نمونه شاهد بدلیل عدم سازگاری بیوپلیمرها با یکدیگر، فیلم یکنواختی تشکیل نشد اما با افزودن عصاره، یکنواختی فیلم افزایش یافت و مطابق تصاویر SEM، میزان ترک‌ها و شکاف‌ها در فیلم کمتر شد. آزمون FT-IR تشکیل اتصالات جدید بین بیوپلیمرها و ترکیبات عصاره بره موم را تأیید نمود. افزودن عصاره باعث کاهش استحکام کششی، نفوذ پذیری بخار آب و کدورت فیلم مرکب گردید اما ازدیاد طول تا نقطه شکست و اندیس زردی را افزایش داد. محتوای فنل کل و ظرفیت آنتی اکسیدانی فیلم مرکب با افزایش غلظت عصاره افزایش یافت. غلظت‌های مختلف عصاره بر روی تمام ویژگی‌های فیلم مرکب به جز میزان جذب رطوبت اثر معنی‌دار داشت. فیلم‌های حاوی عصاره اثرات ضد میکروبی قوی‌تری بر روی باکتری S.aureus در مقایسه با باکتری E.coli از خود نشان دادند. به‌طور کلی فیلم حاوی 10 درصد عصاره بهترین ویژگی‌های فیزیکوشیمیایی و عملکردی را نشان داد. نتایج این پژوهش نشان داد که فیلم مرکب حاوی عصاره بره موم می‌تواند به عنوان بسته بندی آنتی اکسیدانی و ضدمیکروبی به منظور افزایش ماندگاری مواد غذایی مورد استفاده قرار گیرد.

چکیده تصویری

بررسی تأثیر عصاره اتانولی بره موم بر ویژگی‌های فیزیکوشیمیایی، ریزساختاری، آنتی اکسیدانی و ضدمیکروبی فیلم مرکب نشاسته – ژلاتین – پلی وینیل الکل

تازه های تحقیق

  • عصاره اتانولی بره موم به فیلم مرکب نشاسته / ژلاتین / پلی وینیل الکل افزوده شد.
  • امتزاج پذیری سه بیوپلیمر در اثر افزودن عصاره بره موم به طور قابل توجهی بهبود یافت.
  • عصاره بره موم استحکام کششی را کاهش و بازدارندگی نسبت به بخار آب را در فیلم مرکب افزایش داد.  
  • فیلم حاوی عصاره بره موم در برابر هر دو باکتری گرم مثبت و گرم منفی اثر ضدباکتریایی خوبی نشان داد.
  • قدرت مهارکنندگی رادیکال آزاد DPPH در فیلم مرکب پس از افزودن عصاره بره موم افزایش یافت.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Investigation of the effect of Propolis ethanolic extract on the physicochemical, microstructural, antioxidant and antimicrobial properties of starch-gelatin-polyvinyl alcohol blend film

نویسندگان [English]

  • Mohammad Javad Abedi 1
  • Mohsen Esmaiili 2
  • Hadi Almasi 3
1 MSc Student, Department of Food Science, College of Agriculture, Urmia University, Urmia, Iran
2 Professor, Department of Food Science, College of Agriculture, Urmia University, Urmia, Iran
3 Associate Professor, Department of Food Science, College of Agriculture, Urmia University, Urmia, Iran
چکیده [English]

In this study, biodegradable blend based on wheat starch, gelatin and polyvinyl alcohol was prepared and ethanolic extract of propolis (5, 10 and 20 %) (EPE) as antimicrobial and antioxidant agent was incorporated. The films were prepared by solvent casting method and their microstructural, mechanical, barrier, color, antioxidant and antimicrobial properties were investigated. In the control sample, homogenous structure was not formed due to the incompatibility of the biopolymers with each other, while the addition of EPE caused to formation of uniform structure and cracks were decreased according to SEM observations. FT-IR test approved the formation of new interactions between biopolymers and components of EPE. Addition of EPE caused to decrease the tensile strength, water vapor permeability and opacity. But the elongation to break and yellowness index increased. Total phenol content and antioxidant capacity of the films increased with increasing concentrations of EPE. Different concentrations of EPE significantly affected all properties of the film, exception water absorption. The films containing EPE had more antimicrobial effects on S.aureus compared to E.coli bacteria. Generally, the film containing EPE 10% demonstrated the best physicochemical and functional characteristics. Results of this research revealed that the blend film activated with propolis extract is a good candidate for antioxidant and antimicrobial packaging and increasing the shelf life of foods.

کلیدواژه‌ها [English]

  • Blend film
  • Propolis
  • Physical Properties
  • Microstructure
  • Antimicrobial property
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