بسته بندی پنیر فراپالایش با فیلم خوراکی نانوکامپوزیت ایزوله پروتین ماش- پکتین سیب حاوی میکروانکپسولاسیون عصاره هل و نانو ذره اکسید سریوم و کربن کوانتوم دات های گرافیتی: بررسی ویژگی های فیزیکیوشیمیایی آن

نویسندگان
ایرج کریمی ثانی 1
محمد علیزاده 2
1 دانشجوی دکتری علوم و صنایع غذایی، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
2 استاد گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
10.22034/FSCT.19.128.235
چکیده
در این پژوهش تاثیر نمونه‌های فیلم بهینه انتخاب شده بر پایه پکتین سیب و پروتئین ماش حاوی میکروانکپسولاسیون عصاره هل، نانوذرات اکسید سریوم و کربن کوانتوم دات بر بسته بندی پنیر فراپالایش مورد مطالعه قرار گرفتند و ویژگی‌های فیزیکوشیمیایی پنیر شامل اسیدیته، pH، نمک، محتوای رطوبتی، لیپولیز، پروتئولیز، چربی و ارزیابی حسی در طول زمان (0- 60 روز) و فیلم های بهینه طبق طرح I-Optimal بررسی شدند. بر اساس نتایج حاصل شده تاثیر فیلم‌های بهینه مختلف انتخاب شده بر بسته بندی پنیر غیرمعنادار بود؛ در حالیکه گذشت زمان تاثیر معناداری بر ویژگی‌های مورد ارزیابی داشت. مطابق نتایج با گذشت زمان، میزان pH، رطوبت، پروتئولیز، چربی و پذیرش کلی نمونه‌های پنیر فراپالایش بسته بندی شده به طور معناداری کاهش یافت. به علاوه تاثیر بسته بندی فیلم‌های بهینه بر پنیر فراپالایش سبب افزایش اسیدیته، نمک و لیپولیز گردید. نتایج حاصل از ارزیابی حسی نشان داد که امتیاز ارزیابان با گذشت زمان بر میزان مقبولیت نمونه‌های پنیر به طور معناداری کاهش یافت. به طور کلی، فیلم‌های نانوکامپوزیتی بر پایه پکتین و پروتئین ماش با نانوذرات اکسید سریوم و کربن کوانتوم دات و میکروانکپسولاسیون عصاره هل می‌توانند در بسته بندی پنیر فراپالایش مورد استفاده قرار گیرند.
کلیدواژه‌ها
نانوکامپوزیت
پنیر فراپالایش
فیلم خوراکی
میکروانکپسولاسیون

موضوعات

عنوان مقاله English

Packaging of UF cheese with edible film of nanocomposite isolated mung bean protein-apple pectin containing microencapsulation of cardamom extract and serum oxide nanoparticles and quantum carbon Graphite dots: Investigation of its physicochemical properties

نویسندگان English

iraj karimi sani 1
Mohammad Alizadeh 2
1 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561-51818, Urmia, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561-51818, Urmia, Iran
چکیده English

In this study, the effect of selected optimal film samples based on apple pectin and mung bean protein containing microencapsulation of cardamom extract, cerium oxide nanoparticles and quantum dot nanoparticles on the packaging of refined cheese was studied and physicochemical properties of cheese including acidity, pH, salt content, moisture content Lipolysis, proteolysis, fat and sensory evaluation were evaluated over time (0-60 days) and optimal film according to I-Optimal design. Based on the results, the effect of different optimally selected films on cheese packaging was non-significant; while the passage of time had a significant effect on the evaluated characteristics. According to the results, over time, the pH, moisture, proteolysis, fat and overall acceptance of samples of packaged ultra-refined cheese decreased significantly. In addition, the effect of optimal film packaging on ultra-refined cheese increased acidity, salt and lipolysis. The results of sensory evaluation showed that the evaluators' score on the acceptance of cheese samples decreased significantly over time. In general, nanocomposite films based on pectin and mung bean protein with cerium oxide and carbon quantum dot nanoparticles and microencapsulation of cardamom extract can be used in the packaging of refined cheese.

کلیدواژه‌ها English

Nanocomposite
Ultrafiltered cheese
Edible film
Microencapsulation
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