تهیه فیلم رنگی آنتی اکسیدانی و ضدمیکروبی پکتین حاوی اسانس زنیان و رنگدانه بتاکاروتن و بررسی ویژگی‌های آن

نویسندگان
1 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه.
2 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه.
3 استاد تمام گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه.
چکیده
در این تحقیق از اسانس زنیان (25/0 و 5/0 درصد) و بتاکاروتن (015/0 و 03/0 درصد) در فیلم حاوی پکتین مرکبات به منظور تغییر و تعیین خواص عملکردی فیلم­­ها استفاده شد. متغیرهای وابسته شامل رطوبت، ضخامت، نفوذپذیری، فنل کل، خاصیت آنتی اکسیدانی، شاخص­های رنگی و خواص میکروبی بودند. نتایج بدست آمده نشان داد که افزودن اسانس زنیان و بتاکاروتن به طور معنی­داری باعث کاهش مقدار رطوبت شد، در صورتیکه کمترین مقدار رطوبت مربوط به فیلم حاوی بیشترین مقدار اسانس و بتاکاروتن بود. ضخامت فیلم­ها با افزودن اسانس زنیان افزایش و با افزودن بتاکاروتن به طور معنی­داری کاهش پیدا کرد، همچنین نفوذپذیری به بخار آب با افزودن اسانس و بتاکاروتن به ترتیب افزایش و کاهش یافت. افزودن اسانس و بتاکاروتن سبب افزایش خاصیت آنتی اکسیدانی فیلم­ها گشت. پارامتر روشنایی در فیلم­های حاوی اسانس افزایش یافت. افزودن بتاکاروتن تا 015/0 درصد باعث کاهش مقدار روشنایی شد، ولی در غلظت­های بالاتر مقدار روشنایی سیر صعودی پیدا کرد، از طرفی دیگر شاخص زردی با افزودن بتاکاروتن افزایش و شاخص سفیدی کاهش یافت. از لحاظ خواص میکروبی اثر ضد میکروبی اسانس زنیان بر باکتری­هایB. cereus بیشتر از E.coli بود. با توجه به اینکه رنگدانه بتاکاروتن در شرایط مختلف محصولات غذایی تغییر رنگ می­دهد در ادامه از این فیلم­ها در بسته بندی هوشمند محصولات غذایی استفاده خواهد شد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Preparation of Antioxidant and Antimicrobial Color Pectin Film Containing Carumcopticum Essence and Beta-Carotene Pigment and Investigation its Properties

نویسندگان English

afshar asdagh 1
sajad pirsa 2
Asghar KhosroshahiAsl 3
1 MSc Student, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
2 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
3 Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
چکیده English

In this research, the Carum copticum essence (0.25, 0.5 %) and beta-carotene (0.015, 0.03 %) in the film containing citric pectin were used to modify and determine the functional properties of the films. The dependent variables included moisture content, thickness, water vapor permeability, antioxidant properties, color indexes and microbial properties. The results showed that adding Carum copticum essence and beta-carotene reduced the amount of moisture significantly, the lowest amount of moisture was in the film contained the highest amount of essence and beta-carotene. The thickness of the films decreased significantly with the addition of essence and beta-carotene. The water vapor permeability increased and decreased by adding essence and beta-carotene, respectively. Addition of Carum copticum essence and beta-carotene increased the antioxidant properties of the films. The lightness parameter increased in films containing Carum copticum essence. Addition of β-carotene to 0.015% reduced the amount of lightness, but at higher concentrations, the lightness increased significantly, in the other hand Yellowness index was increased by adding beta-carotene and whiteness index decreased. In terms of microbial properties of the antimicrobial effect of Carum copticum essence on B. cereus was more than E. coli. Due to the fact that the beta-carotene pigment in different conditions changes the color of food products, the films will be used in intelligent packaging of food products.

کلیدواژه‌ها English

Pectin
Edible film
Carum copticum essence
Beta-carotene
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