بررسی ویژگی های ضد میکروبی و ایزوترم جذب تعادلی رطوبت بایونانوکامپوزیت نشاسته کاساوا/نانو دی اکسید تیتانیوم/اسانس نعنا فلفلی

نویسندگان
سیمین نوریان 1
عبدالرضا محمدی نافچی 2
مرضیه بلندی 3
مریم جوکار 4
1 دانشجوی دکتری دانشگاه آزاد اسلامی واحد دامغان
2 دانشیار دانشگاه USM مالزی
3 دانشیار دانشگاه آزاد اسلامی واحد دامغان
4 استادیار دانشگاه تکنیکال دانمارک
10.52547/fsct.18.111.201
چکیده
هدف از این تحقیق، بررسی اثر ترکیبی نانودی‌اکسید تیتانیوم (TiO2-N) و اسانس نعناع فلفلی بر ایزوترم جذب رطوبت تعادلی رطوبت فیلم نشاسته کاساوا و اثر آن فیلم بر معادله رشد میکروبی استافیلوکوکوس اورئوس بود. برای این منظور، فیلم بایوکامپوزیتی نشاسته کاساوا، با افزودن 1، 3 و 5 درصد TiO2-N، 1، 2 و 3 درصد اسانس نعناع فلفلی و گلیسرول (به عنوان پلاستی‌سایزر) توسط روش قالب گیری (کاستینگ) تهیه شد. ایزوترم جذب رطوبت تعادلی و فعالیت ضدباکتریایی فیلم‌های نانوبایوکامپوزیتی تولید شده در مقابل استافیلوکوکوس اورئوس مورد آزمون قرار گرفتند. نتایج حاصله نشان داد که با افزودن نانوذرات و اسانس به بایوکامپوزیت‌های نشاسته‌ای، ایزوترم جذب رطوبت تعادلی به سمت محتوای رطوبت پایین‌تر جابه‌جا شد. نتایج آزمون‌های میکروبی بیان کرد که فیلم نشاسته کاساوای خالص (شاهد) فاقد فعالیت ضدباکتریایی در مقابل استافیلوکوکوس اورئوس بود و افزایش غلظت نانوذرات و اسانس نعناع فلفلی در فیلم‌های نشاسته‌ای منجر به افزایش معنی‌دار فعالیت ضدباکتریایی گردید (p<0.05). با این حال، فعالیت ضدباکتریایی TiO2-N بالاتر از اسانس نعناع فلفلی بود. افزودن TiO2-N و اسانس نعناع، فاز تأخیری در منحنی رشد میکروبی را افزایش و فاز لگاریتمی را کاهش داد. در نهایت، بر طبق نتایج حاصله در این تحقیق می‌توان نتیجه گرفت که تلفیق ترکیب TiO2-N و اسانس نعناع‌فلفلی سبب بهبود فعالیت ضدباکتریایی بایوکامپوزیت‌های برپایه نشاسته کاساوا در مقابل استافیلوکوکوس اورئوس گردید و از این فیلم‌های بایونانوکامپوزیتی می‌توان جهت بسته‌بندی و توسعه دوره ماندگاری محصولات غذایی استفاده نمود.
کلیدواژه‌ها
بایونانوکامپوزیت
نشاسته کاساوا
نانوذرات TiO2
نعناع فلفلی

موضوعات

عنوان مقاله English

Antimicrobial Properties and Moisture Sorption Isotherm of Bionanocomposite Based on Cassava Starch/Nano Titanium Dioxide/Peppermint Essential Oil

نویسندگان English

Simin Noorian 1
Abdorreza Mohammadi Nafchi 2
Marzieh Bolandi 3
Maryam Jokar 4
1 Islamic Azad University, Damghan Branch
2 Universiti Sains Malaysia
3 Islamic Azad University, Damghan Branch
4 Technical University of Denmark
چکیده English

The objective of this study was to investigate the synergistic effect of nano titanium dioxide (TiO2-N) and Mentha piperita essential oil (MEO) on the equilibrum moisture sorption isotherm and microbial growth rate of Staphylococcus aureus of cassava starch film. For this purpose, cassava starch biocomposite film with the addition of 1, 3 and 5% TiO2-N and 1, 2 and 3% MEO, and glycerol as a plasticizer were obtained by the casting method. The equilibrium moisture absorption isotherm and antibacterial activity of prepared nanobiocomposite films against Staphylococcus aureus were examined. The obtained results demonstrated that by addition of nanoparticles and essential oil to the starch biocomposites, the equilibrium moisture absorption isotherm curve was shifted to lower moisture content. The microbial tests stated that the pure cassava starch film (control) showed no antibacterial activity against the Staphylococcus aureus and the antibacterial activity significantly increased with increasing concentration of both TiO2-N and MEO in the starch films (p<0.05). However, the antibacterial activity of TiO2-N nanoparticles was higher than MEO. Addition of TiO2-N and MEO increased lag phase and decreased log phase in microbial growth curve. Finally, according to the obtained results in this study, it can be concluded that incorporation of TiO2-N and MEO combination improved the antibacterial activity of cassava starch biocomposites against Staphylococcus aureus and these bionanocomposite films can be used for packaging and extending the shelf life of food products.

کلیدواژه‌ها English

Bionanocomposite
Cassava starch
TiO2 nanoparticles
Peppermint
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مجله علوم و صنایع غذایی ایران
دوره 18، شماره 111 - شماره پیاپی 111
اردیبهشت 1400
صفحه 201-213