ارزیابی خواص فیزیکومکانیکی، ضدمیکروبی و ریزساختاری فیلم زیست فعال کیتوزان حاوی اسانس اکالیپتوس گلوبولوس

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 استاد، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 دانشیار، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

4 استادیار، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

بسته‌بندی ضد‌میکروبی یک نوع بسته‌بندی فعال است که مهاجرت پیوسته ترکیبات ضد‌میکروبی به سطح ماده غذایی را فراهم می‌سازد. در این پژوهش فیلم زیست فعال کیتوزان حاوی اسانس اکالیپتوس گلوبولوس (در غلظت‌های 5/0، 1 و 5/1 درصد حجمی/ حجمی) با روش قالب‌گیری تولید و سپس خواص فیزیکی، مکانیکی، میکروبی و ریزساختاری فیلم‌های مختلف مورد ارزیابی قرار گرفت. نتایج آزمون قطر هاله نشان داد بخار اسانس در ترکیب با فیلم کیتوزان در سطح 1 و 5/1 درصد اسانس قادر به کاهش دانسیته میکروبی بود. افزودن اسانس اکالیپتوس به فیلم‌ کیتوزان در مقایسه با نمونه شاهد محتوی رطوبت، درصد انحلال در آب، نرخ عبور بخار آب و مقاومت به کشش را به‌ترتیب 28/41 درصد، 08/39 درصد، 36/25 درصد و 3/27 درصد کاهش داد، در حالی که منجر به افزایش درصد طول فیلم در لحظه پاره شدن (61/65 درصد) و ضخامت فیلم گردید. به نظر می‌رسد که خواص فیزیکی و مکانیکی فیلم‌های کیتوزان حاوی اسانس اکالیپتوس ناشی از پیوندهای شکل گرفته بین ترکیبات موجود در اسانس و گروه‌های عاملی کیتوزان بود که در نتیجه خواص فیزیکی فیلم بهبود یافت در حالی که خواص مکانیکی فیلم کاهش پیدا کرد. تصاویر میکروسکوپ الکترونی موید نتایج به‌دست آمده در این پژوهش بودند. نتایج این تحقیق نشان می‌دهد این مواد طبیعی آلی پتانسیل بالقوه زیادی دارند و می‌توانند به عنوان بسته بندی فعال به دلیل خاصیت ضد‌میکروبی و فیزیکی مناسب مورد استفاده قرار گیرند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Evaluation of physicomechanical, antimicrobial and microstructural properties of chitosan bioactive films containing Eucalyptus globulus essential oil

نویسندگان [English]

  • Ehsan Azadbakht 1
  • Yahya Maghsoudlou 2
  • Morteza Khomeiri 3
  • Mahbobh Kashiri 4
1 Graduate Master of Food Science and Technology., Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 Assistant Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

Antimicrobial packaging is a type of active packaging that provides the continuous migration of antimicrobial agents to the surface of food products. In this study, chitosan bioactive films containing Eucalyptus globulus essential oil (EGOs) (at concentrations of 0.5, 1 and 1.5 % v/v) were produced by casting method and their antibacterial, physical, mechanical and microstructural properties were examined. The results of disc diffusion test revealed that chitosan film containing 1 and 1.5 % essential oil was able to reduce the density of bacteria. The addition of EGO into chitosan based films reduced the moisture content, solubility in water, water vapor permeability and tensile strength of bioactive films to 41.28 %, 39.08 %, 25.36 % and 27.3 % respectively, while increased elongation at break (65.61 %) as well as its thickness. It seems that physical and mechanical properties of chitosan films containing EGO is related to the formation of bonds between the essential oil compounds and functional groups of chitosan, which consequently improved the physical properties but decreased the mechanical properties. Also, the electron microscopy images confirmed the results obtained in this study. The results of this study indicated that these natural compounds have a great potential to be applied in active packaging materials due to their effective antimicrobial and physical properties.

کلیدواژه‌ها [English]

  • Active packaging
  • Eucalyptus globolus essential oil (EGO)
  • Water Vapor Permeability
  • Tensile strength

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فناوری‌های جدید در صنعت غذا
دوره 4، شماره 3
اردیبهشت 1396
صفحه 119-132

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  • تاریخ دریافت: 10 آذر 1395
  • تاریخ بازنگری: 14 دی 1395
  • تاریخ پذیرش: 15 دی 1395

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