بررسی خصوصیات فیزیکوشیمیایی، مکانیکی و ضد میکروبی نانوکامپوزیت حاصل از صمغ غلاف داخلی باقلا حاوی نانو ذره دی اکسید تیتانیوم و اسانس پونه کوهی

نویسندگان
مژگان نصیری شهری 1
علی محمدی ثانی 2
وحید حکیم زاده 2
مصطفی شهیدی نوقابی 3
1 گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
2 گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران.
3 گروه علوم وصنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران.
10.52547/fsct.18.117.353
چکیده
فیلم­های خوراکی که علاوه بر ایجاد اثرات سودمند از طریق حمل ترکیبات ضدمیکروبی، آنتی­اکسیدانی و غیره، دارای خصوصیات زیست تخریب­پذیر هستند، مورد توجه بسیاری از محققین قرار گرفته است. در این تحقیق از صمغ حاصل از غلاف درونی باقلا به همراه دو غلظت از گلیسرول (40 و 60 %) و سه غلظت 1، 2 و 3 درصد از اسانس پونه کوهی برای تولید فیلم­ها استفاده شد. پس از بررسی خصوصیات فیزیکوشیمیایی و مکانیکی فیلم­ها، بهترین تیمار با نانوذره اکسیدتیتانیوم در دو غلظت 1 و 2 درصد تهیه و خصوصیات ضدمیکروبی آن نیز مورد بررسی قرار گرفت. نتایج این تحقیق نشان داد که با افزایش اسانس بر ضخامت فیلم افزوده شد در حالی­که غلظت­های بالای اسانس سبب کاهش رطوبت فیلم­ها گردید. افزودن اسانس به نمونه سبب کاهش حلالیت آن­ نسبت به نمونه شاهد شد و نمونه­های با مقادیر بیشتر اسانس نیز حلالیت کمتری را نشان دادند. افزایش غلظت اسانس سبب افزایش کدورت و درصد مهارکنندگی رادیکال آزاد DPPH گردید. غلظت های بالای اسانس فاکتور روشنایی فیلم­ها را کم کرد اما فاکتور زردی و قرمزی را نسبت به نمونه کنترل افزایش داد. به دلیل برهمکنش روغن موجود در اسانس با صمغ، پیوستگی شبکه پلیمر کاهش یافت و در نتیجه مقاومت کششی و نیز فاکتور افزایش طول در نقطه پارگی کاهش پیدا کرد. اثر ضدمیکروبی فیلم­های با 3 درصد اسانس و حاوی 2 درصد اکسید تیتانیوم به طور معنی­داری (p<0.05) با سایر نمونه­ها بیشترین ناحیه بازدارندگی را در آزمون انتشار دیسک بر میکروارگانیسم­های استاف آرئوس، ایشرشیاکلی، سالمونلا تیفوئید، باسیلوس سرئوس و سودموناس آئروژنزا ایجاد کرد.
کلیدواژه‌ها
اکسید تیتانیوم
باقلا
پونه کوهی
زیست تخریب پذیر
سودوموناس آئروژنز

موضوعات

عنوان مقاله English

Investigation of physicochemical, mechanical and antimicrobial properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil

نویسندگان English

Mozhgan Nasiri Shahri 1
Ali Mohamadi Sani 2
Vahid Hakimzadeh 2
Mostafa Shahidi Noghabi 3
1 Department of Food Science and technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
3 Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran
چکیده English

Edible films, which in addition to creating beneficial effects by carrying antimicrobial compounds, antioxidants, etc., have biodegradable properties, have attracted the attention of many researchers. In this study, the gum obtained from the inner pod of bean with two concentrations of glycerol (40 and 60%) and three concentration of oregano essential (1, 2 and 3%) oil was used to produce biofilms. After studying the physicochemical and mechanical properties of the resulting films, the best treatment was combined with titanium oxide nanoparticles in two concentrations of 1 and 2% and its antimicrobial properties were also investigated. The results showed that increasing the essential oil raised the film thickness, while high concentrations of essential oil decreased the moisture content of the films. Although the addition of essential oil reduced the solubility of films compared with control sample, but in the treatments with essential oil, increasing the essential oil reduced the solubility of the film. Increasing the concentration of essential oil also increased turbidity and free radical DPPH activity. High concentrations of essential oil decreased the lightness of the films but increased the yellowing and redness compared to the control sample. Due to the interaction of the oil in the essential oil with the gum, the cohesion of the polymer network decreased and consequently, the tensile strength and the elongation factor at the break point decreased. Antimicrobial effect of films with 3% essential oil and 2% titanium oxide had the highest inhibitory area in the disk diffusion test with other samples on Staphylococcus Aureus, Escherichia coli, Salmonella Typhoid, Bacillus Cereus and pseudomonas Aeruginosa significantly (p<0.05)

کلیدواژه‌ها English

Beans
Biodegradable
Oregano
Pseudomonas aeruginosa
Titanium Oxide
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