ارزیابی برخی خواص فیزیکی فیلم نانو بیوکامپوزیت بر پایه ایزوله پروتئین آب پنیر و پلی دکستروز حاوی نانوفیبرسلولز و لاکتوباسیلوس پلانتاروم و اثر آن بر ماندگاری گوشت گاو

نویسندگان
ناصر کریمی 1
آیناز علیزاده 2
هادی الماسی 3
شهرام حنیفیان 2
1 دانشجوی دکتری تخصصی، گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.
2 دانشیار گروه مهندسی علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.
3 دانشیار گروه مهندسی علوم و صنایع غذایی، دانشگاه ارومیه، ارومیه، ایران.
10.52547/fsct.17.104.93
چکیده
در حال حاضر تمایل بالایی به استفاده از سیستم­ های بسته­ بندی فعال زیستی به ­دلیل پتانسیل بالای آن­ها برای بهبود ماندگاری محصولات­ غذایی و ارائه مزایای سلامتی­ بخش برای مصرف­ کنندگان وجود دارد. در همین راستا، با هدف تولید فیلم پروبیوتیک نانوبیوکامپوزیت برپایه ایزوله پروتئین آب­ پنیر-پلی­ دکستروز حاوی نانوفیبرسلولز و باکتری لاکتوباسیلوس پلانتاروم و بررسی اثر ضدمیکروبی فیلم بر ماندگاری گوشت گاو، از غلظت­های مختلف پلی­ دکستروز (0، 10 و 20 درصد وزنی/وزنی ایزوله پروتئین آب­ پنیر) و نانوفیبرسلولز (0، 2/5 و 5 درصد وزنی/وزنی ایزوله پروتئین آب­ پنیر) جهت آماده ­سازی فیلم استفاده گردید. اثر متغیرهای مورد نظر بر روی خواص فیزیکی فیلم (ضخامت، جذب رطوبت، زاویه تماس، رنگ) و اثر ضدمیکروبی فیلم بهینه بر افزایش ماندگاری گوشت گاو در مدت زمان نگهداری 8 روز در دمای 4 درجه سلسیوس مورد بررسی قرار گرفت. نتایج نشانگر سازگاری مطلوب بین ماتریس پروتئین آب­ پنیر، نانوفیبرسلولز و پلی­ دکستروز بود. استفاده از پلی­ دکستروز و نانوفیبرسلولز اثر معنی­داری در افزایش ضخامت، زاویه تماس و تغییرات رنگی فیلم داشت و موجب کاهش جذب رطوبت فیلم گردید. همچنین نتایج پوشش­ دهی نمونه­ های گوشت با فیلم بهینه نیز نشانگر کاهش قابل توجه در میزان رشد باکتری­ های مزوفیل هوازی، سرماگراها و کلی­فرم­ ها در طی مدت زمان نگهداری در دمای 4 درجه سلسیوس بود. در نهایت نتایج به­ دست آمده نشان داد، کاربرد نانوفیبرسلولز و پلی­ دکستروز در کنار باکتری پروبیوتیک لاکتوباسیلوس پلانتاروم در فیلم تولید شده از ایزوله پروتئین آب­ پنیر با ایجاد یک بسته­ بندی غذایی زیست فعال در مقایسه با نمونه گوشت بدون پوشش می­ تواند باعث بهبود ماندگاری گوشت گاو گردد.
کلیدواژه‌ها
ایزوله پروتئین آب‌پنیر
بسته‌بندی زیست‌فعال
پلی‌دکستروز
لاکتوباسیلوس پلانتاروم
نانوفیبرسلولز

موضوعات

عنوان مقاله English

Investigating of some physical properties of whey protein isolate – polydextrose based nanobiocomposite film containing cellulose nanofiber and Lactobacillus plantarum and its effect on beef shelf-life

نویسندگان English

naser karimi 1
Ainaz Alizadeh 2
Hadi almasi 3
Shahram Hanifian 2
1 Islamic Azad University, Tabriz Branch
2 Islamic Azad University, Tabriz Branch
3 Urmia University
چکیده English

There is a growing interest in bioactive packaging systems due to their potential for the extended shelf life of food products. In this way, to produce probiotic nanocomposite whey protein isolate-polydextrose film containing cellulose nanofiber and Lactobacillus plantarum probiotic bacteria and evaluation of its antimicrobial effect on beef shelf life during storage time, different concentrations of polydextrose (0, 10 and 20 wt / wt% whey protein isolate) and cellulose nanofiber (0, 2.5 and 5 wt / wt% whey protein isolate) were used for film preparation. Effect of variables on physical properties of the film (thickness, moisture absorption, water contact angle, and color properties) and effect of optimal film antimicrobial properties on enhancing the beef shelf-life during 8-day storage time in refrigerated conditions was examined. The results showed compatibility between the protein matrix of whey protein isolate, cellulose nanofiber and polydextrose. The use of polydextrose and cellulose nanofiber had a significant effect on increasing the film thickness, water contact angle, color changes and decreased the moisture absorption of the film. The results of covering the meat samples with the optimum film indicated a significant decrease in the growth of aerobic mesophilic bacteria, psychrotrophic and coliform bacteria during storage time. Finally, the results showed that the application of cellulose nanofiber and polydextrose in the film produced from whey protein isolate could improve the shelf-life of beef compared to the uncovered meat sample by creating a bioactive food packaging.

کلیدواژه‌ها English

Bioactive packaging
Cellulose Nanofiber
Lactobacillus plantarum
Polydextrose
Whey Protein Isolate
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