تولید فیلم های خوراکی بر پایه صمغ دانه اسفرزه غنی شده با اسانس لعل کوهستان

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه ازاد نیشابور

2 گروه علوم و صنایع غذایی، واحد نیشابور، دانشگاه آزاد اسلامی، نیشابور، ایران

3 موسسه پژوهشی علوم و صنایع غذایی

چکیده

فیلم‌ها و پوشش‌های خوراکی لایه نازکی از پلیمرهای زیستی هستند که به عنوان پوشش مواد غذایی مورد استفاده قرار می-گیرند. به دلیل معایب متعدد مواد بسته‌بندی سنتزی از قبیل مهاجرت ترکیبات بسته بندی به درون مواد غذایی، ایجاد آلودگی زیست محیطی و مشکل بازیافت پسماند اخیرا استفاده از فیلم های خوراکی جهت بسته‌بندی مواد غذایی افزایش قابل چشمگیری پیدا کرده است. فیلم های خوراکی بر پایه صمغ دانه اسفرزه به جهت دسترسی آسان و قیمت مقرون به صرفه منبع خوبی برای تهیه فیلم های خوراکی هستند. در این پژوهش فیلم های خوراکی بر پایه صمغ دانه اسفرزه غنی شده با نسبت‌های مختلف اسانس لعل کوهستان ساخته شد و ویژگی های فیزیکوشیمیایی فیلم‌ها شامل ضخامت، محتوای رطوبت، نفوذپذیری به بخارآب، مقاومت به کشش، درصد افزایش طول، ویژگی های مورفولوژی و حرارتی مورد بررسی قرار گرفت. نتایج آنالیز ترکیبات اسانس لعل کوهستان توسط GC/MS نشان داد که در مجموع 8 ترکیب شناسایی شد. نتایج نشان داد که با افزایش میزان اسانس لعل کوهستان ضخامت و درصد افزایش طول فیلم ها به طور معنی داری (05/0 > p) افزایش یافت، اما محتوی رطوبت، نفوذپذیری به بخارآب، مقاومت به کشش، دمای ذوب (Tm) و دمای انتقال شیشه‌ای(Tg) به طور معنی داری (05/0 > p) کاهش پیدا کرد. اسانس لعل کوهستان افزوده شده به فیلم‌ها، خصوصیت نرم کنندگی را نیز نشان دادند که از نتایج کرنش تا نقطه شکست به دست آمد. ساختار همگن و یکنواخت فیلم کنترل (بدون اسانس) در تصاویر حاصل از میکروسکوپ الکترونی به اثبات رسید.

چکیده تصویری

تولید فیلم های خوراکی بر پایه صمغ دانه اسفرزه غنی شده با اسانس لعل کوهستان

تازه های تحقیق

  • اسانس لعل کوهستان جهت توسعه فیلم های فعال بر پایه صمغ دانه اسفرزه به کار برده شد.
  • حضور اسانس لعل کوهستان خصوصیات مکانیکی فیلم صمغ دانه اسفرزه را بهبود داد.
  • ویژگى هاى حرارتی فیلم­های صمغ دانه اسفرزه با افزودن اسانس لعل کوهستان اصلاح شد.
  • مورفولوژی فیلم­های صمغ دانه اسفرزه با افزودن اسانس لعل کوهستان تحت تاثیر قرار گرفتند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Production of edible films based on Psyllium seed gum enriched with Oliveria decumbens essential oil

نویسندگان [English]

  • Fateme Chavoshi 2
  • mostsfa shahidi 3
  • Mohsen vazifedoust 2
  • Ahmad Zendehdel 2
1
2 Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
3 Research Institute of Food Science and Technology
چکیده [English]

Edible films and coatings are thin layers of biopolymers that are used as food coatings. Due to the many disadvantages of synthetic packaging materials, such as the migration of packaging compounds into food, creating environmental pollution and the problem of waste recycling, the use of edible films for food packaging has recently increased significantly. Edible films based on Psyllium seed gum are a good source for preparing edible films due to their easy availability and affordable price. In this research, edible films based on Psyllium seed gum enriched with different proportions of Oliveria decumbens essential oil were made and the physicochemical characteristics of the films include thickness, moisture content, permeability to water vapor, tensile strength, elongation percentage, characteristics Morphology and thermal properties were investigated. The results of the analysis of Oliveria decumbens essential oil compounds by GC/MS showed that a total of 8 compounds were identified. The results showed that by increasing the amount of Oliveria decumbens essential oil, the thickness and percentage of length of the films increased significantly (p < 0.05), but the moisture content, permeability to water vapor, tensile strength, melting temperature (Tm) and temperature Glass transition (Tg) decreased significantly (p>0.05). Oliveria decumbens essential oil added to the films also showed the softening characteristic which was obtained from the results of strain to breaking point. The homogenous and uniform structure of the control film (without essential oil) was proven in the electron microscope images.

کلیدواژه‌ها [English]

  • Edible film
  • Psyllium seed gum
  • Oliveria decumbens essential oil
  • Temperature glass transition
[1] Hajirostamloo, B., Molaveisi, M., & Dehnad, D. (2022). Structural, nutritional and antimicrobial properties of soy protein isolate and Alyssum homolocarpum seed gum films containing carrot seed and pomegranate peel extracts. J Food Meas. Charact, 1-9.
[2] Hajirostamloo, B., Mortazavi, S. A., Molaveisi, M., & Dehnad, D. (2022). Improvement of soy protein isolate-Alyssum homolocarpum seed gum blend film through intermolecular bonds induced by the mixture of plant extracts. J Food Meas. Charact, 1-10.
[3] Fischer, M. H., Yu, N., Gray, G. R., Ralph, J., Anderson, L., & Marlett, J. A. (2004). The gel-forming polysaccharide of psyllium husk (Plantago ovata Forsk). Carbohydrate Research, 339(11), 2009-2017.
[4] Aymerich, T., Garriga, M., Ylla, J., Vallier, J., Monfort, J. M., & Hugas, M. (2000). Application of enterocins as biopreservatives against Listeria innocua in meat products. J Food Prot, 63(6), 721-726.
[5] Washington, N., Harris, M., Mussellwhite, A., & Spiller, R. C. (1998). Moderation of lactulose-induced diarrhea by psyllium: effects on motility and fermentation. Am J Clin Nutr, 67(2), 317-321.
[6] Florholmen, J., Arvidsson‐Lenner, R., Jorde, R., & Burhol, P. G. (1982). The Effect of Metamucil on Postprandial Blood Glucose and Plasma Gastric Inhibitory Peptide in Insulin‐dependent Diabetics. Acta Med Scand, 212(4), 237-240.
[7] Ghanbarzadeh, B., & Almasi, H. (2011). Physical properties of edible emulsified films based on carboxymethyl cellulose and oleic acid. Int J Biol Macromol, 48(1), 44-49.
[8] Davidson, M. H., Dugan, L. D., Burns, J. H., Sugimoto, D., Story, K., & Drennan, K. (1996). A psyllium-enriched cereal for the treatment of hypercholesterolemia in children: a controlled, doubleblind, crossover study. Am J Clin Nutr, 63(1), 96-102.
[9] Molaveisi, M., Taheri, R. A., & Dehnad, D. (2022). Innovative application of the Echinacea purpurea (L.) extract-phospholipid phytosomes embedded within Alyssum homolocarpum seed gum film for enhancing the shelf life of chicken meat. Food Biosci, 50, 102020.
[10] Ghani, S., Barzegar, H., Noshad, M., & Hojjati, M. (2018). The preparation, characterization and in vitro application evaluation of soluble soybean polysaccharide films incorporated with cinnamon essential oil nanoemulsions. Int J Biol Macromol, 112, 197-202.
[11] Jamróz, E., Juszczak, L., & Kucharek, M. (2018). Investigation of the physical properties, antioxidant and antimicrobial activity of ternary potato starchfurcellaran-gelatin films incorporated with lavender essential oil. Int J Biol Macromol, 114, 1094-1101.
[12] Bonilla, J., Poloni, T., Lourenço, R. V., & Sobral, P. J. (2018). Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films. Food Biosci, 23, 107-114.
[13] Kim, H., Beak, S. E., & Song, K. B. (2018). Development of a hagfish skin gelatin film containing cinnamon bark essential oil. LWT- Food Sci Technol, 96, 583-588.
[14] Alparslan, Y., Hasanhocaoglu Yapıcı, H., Metin, C., Baygar, T., Günlü, A., & Baygar, T. (2016). Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin. LWT - Food Sci Technol, 72, 457-466.
[15] Nisar, T., Wang, Z. C., Yang, X., Tian, Y., Iqbal, M., & Guo, Y. (2018). Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. Int J Biol Macromol, 106, 670-680.
[16] Shahbazi, Y. (2018). Application of carboxymethyl cellulose and chitosan coatings containing Mentha spicata essential oil in fresh strawberries. Int J Biol Macromol, 112, 264-272.
[17] Pabast, M., Shariatifar, N., Beikzadeh, S., & Jahed, G. (2018). Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat. Food Control, 91, 185-192.
[18] Ghadetaj, A., Almasi, H., & Mehryar, L. (2018). Development and characterization of whey protein isolate active films containing nanoemulsions of Grammosciadium ptrocarpum Bioss essential oil. Food Packag Shelf Life, 16, 31-40. 201
[19] Jouki, M., Mortazavi, S. A., Yazdi, F. T., & Koocheki, A. (2014). Characterization of antioxidant– antibacterial quince seed mucilage films containing thyme essential oil. Carbohydr Polym, 99, 537-546. [20] Ahmadi, R., Kalbasi-Ashtari, A., Oromiehie, A., Yarmand, M. S., & Jahandideh, F. (2012). Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk). J Food Eng, 109(4), 745-751.
[21] Siracusa, V., Romani, S., Gigli, M., Mannozzi, C., Cecchini, J. P., Tylewicz, U., & Lotti, N. (2018). Characterization of active edible films based on citral essential oil, alginate and pectin. Materials, 11(10), 1980.
[22] Ghasemlou, M., Khodaiyan, F., Oromiehie, A., & Yarmand, M. S. (2011). Characterization of edible emulsified films with low affinity to water based on kefiran and oleic acid. Int J Biol Macromol, 49(3), 378-384.
[23] Hajirostamloo, B., & Molaveisi, M. (2022). Active Alyssum homolocarpum seed gum films containing microencapsulated Echinacea purpurea (L.) extract; study of physicochemical properties and its application in quail meat packaging. J Food Meas . Charact, 16(3), 1997-2010.
[24] Shojaee-Aliabadi, S., Hosseini, H., Mohammadifar, M. A., Mohammadi, A., Ghasemlou, M., Ojagh, S. M. & Khaksar, R. (2013). Characterization of antioxidant-antimicrobial κcarrageenan films containing Satureja hortensis essential oilInt. J Biol Macromol, 52, 116-124.
[25] Molaveisi, M., Shahidi‐Noghabi, M., & Naji‐ Tabasi, S. (2021). Controlled release and improved stability of vitamin D3 within nanoliposomes stabilized by palmitic acid. J Food Saf, 41(5), e12924.
[26] Nikravan, L., Maktabi, S., Ghahfarrokhi, M. G., & Sourestani, M. M. (2020). The comparison of antimicrobial and antioxidant activity of essential oil of Oliveria decumbens and its nanoemulsion preparation to apply in food industry. Iran. Vet. J., 17(72), 78-87.
[27] Hajirostamloo, B., Molaveisi, M., Jafarian Asl, P., & Rahman, M. M. (2022). Novel soy protein isolate film containing cardamom essential oil microcapsules: study of physicochemical properties and its application in Iranian white cheese packaging. J Food Meas. Charact, 1-13.
[28] Taqi, A., Askar, K.A., Nagy, K., Mutihac, L., & Stomatin, I. (2011). Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films. Afr Jiotechnol, 10, 12963 – 12972.
[29] Pérez-Mateos, M., Montero, P., & GómezGuillén, M. C. (2009). Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends. Food Hydrocoll, 23(1), 53-61.
[30] Nur Fatin Nazurah, R., & Nur Hanani, Z.A. (2017). Physicochemical characterization of kappacarrageenan (Euchema cottoni) based films incorporated with various plant oils. Carbohydrate Polymers, 157, 1479 – 1487.
[31] Khazaei, N., Esmaiili, M., Djomeh, Z. E., Ghasemlou, M., & Jouki, M. (2014). Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum. Carbohydrate Polymers, 102, 199-206.
[32] Razavi, S. M. A., Amini, A. M., & Zahedi, Y. (2015). Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration. Food Hydrocolloids, 43, 290- 298. [33] Spotti, M., Cecchini, J., Spotti, M., & R. Carrara, C. (2016). Brea gum (from Cercidium praecox) as a structural support for emulsionbased films. LWT – Food Sci Technol, 68, 127 – 134.
[34] Gontard, N., Guilbert, S., & CUQ, J. L. (1993). Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. J Food Sci, 58(1), 206-211.
[35] Noshirvani, N., Ghanbarzadeh, B., Mokarram, R. R., Hashemi, M., & Coma, V. (2017). Preparation and characterization of active emulsified films based on chitosan-carboxymethyl cellulose containing zinc oxide nano particles. Int J Biol Macromol, 99, 530- 538.
[36] Sánchez-González, L., González-Martínez, C., Chiralt, A., & Cháfer, M. (2010). Physical and antimicrobial properties of chitosan–tea tree essential oil composite films. J Food Eng, 98(4), 443-452. [37] Seyedi, S., Koocheki, A., Mohebbi, M., & Zahedi, Y. (2015). Improving the physical and moisture barrier properties of Lepidium perfoliatum seed gum biodegradable film with stearic and palmitic acids. Int J Biol Macromol, 77, 151-158.
[38] Vargas, M., Albors, A., & Chiralt, A. (2011). Application of chitosan-sunflower oil edible films to pork meat hamburgers. Procedia Food Sci, 1, 39-43.
[39] Al-Hassan, A.A., & Norziah, M.H. (2012). Starchgelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers. Food Hydrocoll, 26, 108 – 117.
[40] Jouki, M., Yazdi, F. T., Mortazavi, S. A., Koocheki, A., & Khazaei, N. (2014). Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. Int J Food Microbiol, 174, 88-97.