تأثیر ماکرو و نانوامولسیون اسانس روغنی دارچین بر ویژگی های فیزیکی شیمیایی فیلم های امولسیونی بر پایه ی کربوکسی متیل سلولز

نویسندگان
رضا فتاحی 1
بابک قنبرزاده 2
جلال دهقان نیا 3
1 1دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز
2 استادگروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز
3 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز
چکیده
فیلم­ های امولسیونی بر پایه­ ی کربوکسی ­متیل سلولز حاوی ماکرو و نانوامولسیون اسانس ­روغنی دارچین در غلظت­ های مختلف از اسانس روغنی تهیه شدند. نتایج حاصل از دستگاه پارتیکل سایزر نشانگر این بود که افزایش در مقادیر انرژی ورودی به محلول ماکروامولسیونی از طریق پروب التراسوند باعث کاهش مقادیر شاخص توزیع و اندازه­ ی قطرات محلول امولسیونی می­ گردد. به منظور بررسی ریزساختار فیلم ­های امولسیونی از تصاویر میکروسکوپ الکترونی روبشی استفاده شد، تصاویر حاصل نشان داد که تفاوت­ های ریزساختاری بین فیلم ­های امولسیونی ناشی از پایداری متفاوت محلول ماکرو و نانوامولسیون اسانس روغنی در بستر تشکیل­ دهنده فیلم در طی فرآیند خشک کردن فیلم امولسیونی می ­باشد. ساختار متخلخل فیلم­های حاوی ماکروامولسیون و در مقابل افزایش در ماهیت پیچ و خمی مسیر عبور مولکول­های آب در بستر فیلم ­های حاوی نانوامولسیون منجر گردید تا شاخص نفوذ پذیری به بخار آب فیلم­ کنترل از مقادیر g / m s Pa 9-10 × 2/59 به مقادیر g / m s Pa 9-10 × 4/43 و g / m s Pa 9-10 × 1/8 به ترتیب در فیلم­ های ماکرو و نانوامولسیونی افزایش و کاهش پیدا کند. ماهیت پلاستی­ سایزری اسانس­ روغنی دارچین و همچنین نسبت سطح به حجم بالای نانوقطرات باعث کاهش بیشتر تعاملات بین­ زنجیره ­ای در ساختار بیوپلیمر گردید، از این ­رو فیلم­ های امولسیونی دارای انعطاف­ پذیری بالا به صورت افزایش در مقادیر کرنش تا نقطه ­ی پاره شدن از مقادیر %53/56 در فیلم کنترل به %80 و %94/77 به ترتیب در فیلم­ های ماکرو و نانوامولسیونی بودند.
کلیدواژه‌ها
ماکروامولسیون
نانوامولسیون
فیلم امولسیونی
اسانس روغنی دارچین

موضوعات

عنوان مقاله English

The effects of macro and nano emulsions of cinnamon essential oil on the physicochemical properties of CMC-based emulsified films

نویسندگان English

Reza Fattahi 1
Babak Ghanbarzadeh 2
Jalal dehghannya 3
1 M. Sc. Graduate of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
2 Professor of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
3 Assistant Professor of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
چکیده English

Emulsified films based on carboxymethyl cellulose containing macro (ME) and nanoemulsion (NE) of cinnamon essential oil at different concentration were prepared. The dynamic light scattering (DLS) results showed intensified in input energies to emulsion solution led to reducing droplet size (Dz) and heterogeneity (PdI). The microstructure of films were analyzed by scanning electron microscopy (SEM), images showed more different structure due to different stabilization behavior of ME and NE in film forming solutions during drying. Increasing in porosity of macroemulsion films and tortuous pathway of nanoemulsion films, caused to water vapor permeability (WVP) of control films from 2.59 × 10 -9 g / m s Pa increased to 4.43 × 10 -9 g / m s Pa and decreased to 1.80 × 10 -9 g / m s Pa in the macro and nanoemulsion films respectively. Plasticizing nature of cinnamon essential oil also higher surface to volume ratio and more interruption interaction between biopolymer chains produced more flexible emulsified films with enhancing in strain at break (SAB) from 53.56 % in control film to 80% and 94.77% in ME and NE films respectively.

کلیدواژه‌ها English

Macroemulsion
Nanoemulsion
Emulsified film
Cinnamon essential oil
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