بررسی خواص ضد میکروبی و فیزیکوشیمیایی فیلم خوراکی بر پایه کازئینات سدیم حاوی عصاره گزنه

نوع مقاله : مقاله پژوهشی

نویسندگان

1 کرج جهانشهر خیابان کسری کوچه گلها پلاک چهل واحد اول

2 گروه علوم، فناوری و مهندسی صنایع غذایی دانشکده فنی و مهندسی کشاورزی پردیس کشاورزی دانشگاه تهران 31587-11167 کرج، ایران

چکیده

افزودن ترکیبات ضدمیکروبی طبیعی به بسته ‌بندی مواد غذایی یکی از روش های مرسوم تولید بسته ‌بندی‌های فعال است. عصاره گیاه گزنه دارای خاصیت ضد باکتریایی در برابر هر دو نوع باکتری‌ گرم مثبت و گرم منفی می باشد. در این پژوهش، فیلم-های خوراکی کازئینات سدیم حاوی عصاره گزنه (در سه سطح 1، 3 و 5 درصد وزنی/ وزنی) تولید و خواص فیزیکی، مکانیکی، ریخت ‌شناسی و ضدمیکروبی آنها ارزیابی گردید. نتایج نشان داد اثر بازدارندگی فیلم‌های حاوی عصاره گزنه بر باکتری‌های گرم مثبت بیشتر از باکتری‌های گرم منفی بود. افزودن عصاره گزنه به فیلم‌های بر پایه کازئینات سدیم سبب افزایش درصد حلالیت در آب، نفوذپذیری به بخار آب و ضخامت شده و مقاومت کششی فیلم، درصد افزایش طول در زمان پاره شدن و همچنین شفافیت را کاهش داد. تصاویر بدست آمده از میکروسکوپ الکترونی روبشی نیز تاییدی بر نتایج بدست آمده بود. با استنباط به نتایج حاصله می‌توان نتیجه‌گیری کرد عصاره گزنه می‌تواند یک ماده ضدمیکروبی مناسب برای تولید فیلم‌های خوراکی بر پایه کازئینات سدیم باشد که با حفظ خواص فیزیکی و مکانیکی آنها، برای بسته بندی مواد غذایی مختلف بوِیژه مواد غذایی حساس به گونه‌ های باکتری گرم مثبت به کار رود.

چکیده تصویری

بررسی خواص ضد میکروبی و فیزیکوشیمیایی فیلم خوراکی بر پایه کازئینات سدیم حاوی عصاره گزنه

تازه های تحقیق

  • عصاره گیاه گزنه دارای خاصیت ضد باکتریایی در برابر هر دو نوع باکتری گرم مثبت و گرم منفی می باشد.
  • اثر بازدارندگی فیلم های حاوی عصاره گزنه بر باکتری های گرم مثبت بیشتر از باکتری های گرم منفی بود.
  • با افزودن عصاره گزنه به نمونه ها سبب افزایش درصد حلالیت در آب، نفوذپذیری به بخار آب و ضخامت شد.
  • استفاده از عصاره گزنه سبب کاهش مقاومت کششی ، درصد افزایش طول در زمان پاره شدن و همچنین شفافیت نمونه ها شد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract

نویسندگان [English]

  • parya hamzezade nakhjavani 1
  • zahra Emam-Djomeh 2
1 کرج جهانشهر خیابان کسری کوچه گلها پلاک چهل واحد اول
2 Department of Food Science, Technology and Engineering Faculty of Agricultural Engineering and Technology Agricultural Campus of the University of Tehran 31587-11167 Karaj, Iran
چکیده [English]

Adding natural antimicrobial compounds to food packaging is a common method of producing active packaging. Nettle extract has antibacterial properties against both gram-positive and gram-negative bacteria. In this study, sodium caseinate films containing nettle extract (at three levels of 1, 3 and 5 w / w) were produced and their physical, mechanical, morphological, and antimicrobial properties were evaluated. The results showed that the inhibitory effect of films containing nettle extract on gram-positive bacteria was greater than on gram-negative bacteria. The addition of nettle extract to sodium caseinate-based films increased water solubility, water vapor permeability and thickness, and reduced film tensile strength, percentage of elongation at rupture, and transparency.Scanning electron microscopy images also confirmed the results. Based on the results, it can be concluded that nettle extract can be a suitable antimicrobial agent for the production of food films based on sodium caseinate, which retains their physical and mechanical properties, for packaging various foods, especially food. Sensitive to gram-positive bacterial species.

کلیدواژه‌ها [English]

  • Biopolymer
  • biodegradable
  • food film
  • sodium caseinate
  • nettle
  • scanning electron microscope
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