بررسی خصوصیات فیزیکی، ساختاری و آنتی اکسیدانی فیلم‌ نشاسته سیب‌ زمینی حاوی صمغ زدو و اسانس مریم‌گلی و تاثیر آن بر پایداری اکسیداتیو روغن زیتون بکر

نویسندگان
مهلا پیروزی فرد 1
رقیه اشرفی یورقانلو 2
هاله همتی 3
1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی موسسه آموزش عالی آفاق ارومیه
2 استادیار گروه علوم و صنایع غذایی آموزشکده فنی دختران ارومیه، دانشگاه فنی و حرفه ای استان آذربایجان غربی. نشانی پستی: خیابان حافظ آموزشکده فنی دختران ارومیه
3 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، مدرس گروه صنایع غذایی آموزشکده فنی دختران ارومیه، دانشگاه فنی و حرفه ای استان آذربایجان غربی.
10.52547/fsct.17.108.179
چکیده
هدف از این پژوهش، بررسی خصوصیات فیزیکی، ساختاری و آنتی اکسیدانی فیلم فعال تهیه شده از نشاسته، صمغ زدو و اسانس مریم گلی و تاثیر آن بر میزان مقاومت اکسیداتیو روغن زیتون می باشد. به همین منظور، فیلم های فعال بر پایه نشاسته سیب زمینی، با دو متغیر صمغ زدو در سطوح مختلف (5/0%، 1% و 5/1%) و اسانس مریم گلی در سطوح (ppm 0، 250 و 500) تهیه شدند. نتایج طیف سنجی بیانگر ایجاد پیوندهای CH، CH2 و CH3 بین نشاسته و صمغ و همچنین وجود ترکیبات آروماتیک اسانس بود. با افزوده شدن غلظت های بیشتر از صمغ زدو و اسانس، میزان ضخامت فیلم ها افزایش یافته و سبب افزایش کدورت و کاهش میزان عبور نور از فیلم ها شد. نمونه حاوی 5/1 % صمغ زدو و ppm 500 اسانس بیشترین میزان ضخامت و کدورت را بین نمونه های دیگر داشت. با افزایش غلظت اسانس، خاصیت آنتی اکسیدانی فیلم ها افزایش یافت به گونه ای که نمونه حاوی 5/1 % صمغ زدو و ppm 500 اسانس بیشترین فعالیت آنتی اکسیدانی به میزان 3/68% را دارا بود. نتایج آزمون پایداری در برابر اکسایش روغن زیتون بکر بر پایه آزمون هایی همچون عدد اسیدی، عدد پراکسید و تیوباربیتوریک اسید نشان داد تفاوت معنی‏داری (05/0>P) بین فیلم حاوی اسانس با غلظت ppm 500 با نمونه حاوی آنتی اکسیدان سنتزی (TBHQ) وجود ندارد. فیلم نشاسته حاوی صمغ و اسانس مریم‏گلی به دلیل فعالیت آنتی اکسیدانی مناسب، تأثیر مثبتی بر کاهش روند اکسایش روغن زیتون داشته و می‏تواند جایگزین مناسبی برای استفاده از آنتی‏اکسیدان های سنتزی باشد.
کلیدواژه‌ها
اسانس مریم گلی
روغن زیتون بکر
صمغ زدو
نشاسته سیب زمینی

موضوعات

عنوان مقاله English

Evaluatuion of physical, structural and antioxidative properties of potato starch edible film containing zedo gum and salvia officinalis essential oil and its effect on the oxidative stability of virgin olive oil

نویسندگان English

mahla pirouzifard 1
Roghiye Ashrafi Yorghanlu 2
Haleh Hemmati 3
1 Graduate Master of Food Science and Technology of Higher Education Institute of Afagh Urmia
2 Assistant Professor, Department of Food Science and Technology, Urmia Girls' Technical School, West Azerbaijan University of Technology
3 Master of Science in Food Science and Technology
چکیده English



the aim of this study was to investigate some of the physicochemical and antioxidant properties of the active edible film prepared from starch and zedo gum and salvia officinalis essential oil and its effect on oxidative stability of olive oil. For this purpose, Edible films based on potato starch were prepared with two variables zedo gum at different levels (0.5%, 1% and 1.5% w/w) and salvia officinalis essential oil at three levels (0, 250 and 500 ppm). Spectrophotometric results indicate the formation of CH, CH2 and CH3 bonds between starch and zedo gum, as well as aromatic compounds of the essential oil of the salvia officinalis (C-H and C=C) bonds. With increasing concentrations of zedo gum and different concentration of salvia officinalis essential oil, the film thickness increased and increased the opacity and reduced light transmission rate of the films. Samples containing 1.5% zedo gum and 500 ppm essential oil of Salvia officinalis showed the highest thickness and opacity among other samples. As the essential oil concentration increased, the antioxidant properties of the films increased so that the sample containing 1.5% zedo gum and 500 μl of essential oil of the salvia officinalis had the highest antioxidant activity of 68.3%. The results of stability test against oxidizing virgin olive oil based on tests such as acid number, peroxide number and thiobarbituric acid showed a significant difference (P<0.05) between essential oil containing 500 ppm with a synthetic antioxidant (TBHQ). Due to its relatively good antioxidant activity, edible film prepared from starch and zedo gum and salvia officinalis essential oil plays a positive role in reducing the oxidation process of olive oil and can be a good alternative to the use of synthetic antioxidants.

کلیدواژه‌ها English

Potato Starch
Salvia officinalis essential oil
Virgin olive oil
Zedo gum
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