ارزیابی ویژگی‌های کاغذهای کرافت پوشش‌دهی شده با محلول‌های پروتئینی حاوی پودر عصاره چای با تکنیک لایه به لایه خود شکل گیرنده

نویسندگان
محبوبه کشیری 1
حسن اسدی 1
یحیی مقصودلو 1
حبیب الله میرزایی 1
ساجده آلسوی آلتینکای 2
1 دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 انسیتیتوی تکنولوژی ازمیر ، دپارتمان مهندسی شیمی
چکیده
فناوری لایه به لایه خود شکل گیرنده یکی از روش­های نوین در تولید کرافت­های چندلایه با تکیه بر قرارگیری محلول پروتئینی بر بسترهای جامد است. هدف از این تحقیق تولید کرافت­های چندلایه بر پایه پلی­مرهای زیستی پروتئینی (زئین و ایزوله آب پنیر) حاوی پودر عصاره چای سبز با استفاده از فناوری لایه به لایه خود شکل گیرنده و ارزیابی خواص ضد­باکتریایی، فیزیکی- مکانیکی و رهایش ترکیبات فنولی از کرافت پوشش­دهی شده در دمای یخچالی و pHهای ۵/۴ و ۷ بود. نتایج حداقل غلظت بازدارندگی باکتریایی پودر عصاره چای سبز نشان داد که اشرشیا کلای (۵ میلی­گرم بر میلی­لیتر) در مقایسه با لیستریا مونوسیتوژنز (۱۰ میلی­گرم بر میلی­لیتر) از حساسیت بیشتری برخوردار بود. نتایج ارزیابی خواص فیزیکی کرافت­ها نشان داد که ضخامت، گراماژ و دانسیته حجمی طی پوشش­دهی افزایش یافت. هم­چنین قرارگیری زئین در لایه خارجی سبب کاهش نفوذپذیری نسبت به بخار آب و افزایش مقاومت در برابر عبور هوا گردید. ارزیابی رهایش ترکیبات فنولی از بستر کرافت­های پوشش­دهی شده نشان داد که سرعت رهایش در مدل غذایی اسیدی بیش از مدل خنثی بود. هم­چنین رهایش ترکیبات فنولی از کرافت­های پوشش­دهی شده زئین به­عنوان لایه خارجی در مقایسه با ایزوله­پروتئین­آب­پنیر در روزهای نخست بیشتر و در زمان طولانی­تری ادامه داشت. کاهش اندیس لگاریتمی کرافت پوشش­دهی شده با زئین فعال دولایه علیه اشرشیا کلای و لیستریا مونوسیتوژنز به­ترتیب ۲۵/۰ و۰۶/۰ بود. بر اساس نتایج به­دست آمده از این تحقیق کرافت پوشش­دهی شده با دولایه زئین فعال برای بسته­بندی مواد غذایی به­عنوان حامل ترکیبات فنولی توصیه می­گردد
کلیدواژه‌ها
تکنیک لایه به لایه خود شکل گیرنده
زئین
ایزوله آب پنیر
کرافت
عصاره پودر جای سبز

موضوعات

عنوان مقاله English

Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique

نویسندگان English

Mahboobeh Kashiri 1
Hassan Asadi 1
Yahya Maghsoudlou 1
Habiballah Mirzaei 1
Sacide Alsoy Altinkaya 2
1 Agricultural Sciences & Natural Resources University of Gorgan,
2 Izmir Institute of Technology · Department of Chemical Engineering
چکیده English

Layer by layer self - assembly technique is one of the newest methods to produce multilayer films relying on the placement of the liquid layers on solid substance. The purpose of this studies is to manufacture multilayer kraft based on protein biopolymers (zein and whey isolated protein) containing of green tea phenolic compounds by utilizing layer by layer self - assembly technique and evaluation antibacterial, physical-mechanical properties and release of phenolic compounds from coated kraft at refrigerator temperature in pH of 4.5 and 7. The minimum inhibitory concentration of green tea powder demonstrates that Escherichia coli (5mg/ml) compared to Listeria monocytogenes (10mg/ml) is more sensitive. The results of physical properties of krafts coated paper showed that thickness, grammage and bulk density increased by coating process. Also, the presence of zein in outer layer caused a significant reduction in WVP and increased air resistance. Evaluation of phenolic compounds release from coated krafts demonstrated that release rate in acidic food stimulant was more than the neutral stimulants. Also, release content of kraft paper with zein as outer layers respect to whey isolated protein was higher in the first days and continued in a longer time. Log reduction value of coated Kraft with active bilayer zein against Escherichia coli and Listeria monocytogenes was 0.25 and 0.06 respectively. According to the results of this study, active zein bilayer kraft is recommended as a carrier of phenolic compounds for the packaging of food products

کلیدواژه‌ها English

Layer by layer self - assembly technique
Zein
Whey isolate protein
Kraft
Green tea extract powder
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 89
تیر 1398
صفحه 185-197