شناسایی و بهینه سازی فیلم خوراکی بر پایه صمغ فارسی و ژلاتین

نویسندگان
محمد صادق عرب 1
حنان لشکری 2
مهرداد نیاکوثری 3
محمدهادی اسکندری 4
1 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد سروستان، سروستان، ایران
2 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد زرین-دشت، زرین دشت، ایران
3 گروه علوم و صنایع غذایی، دانشگاه شیراز، شیراز، ایران
4 گروه علوم و مواد غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران،
10.22034/FSCT.19.129.1
چکیده
در این تحقیق فیلم خوراکی بر پایه ژلاتین- صمغ فارسی تهیه و بهینه سازی آن با استفاده از نرم افزار دیزاین اکسپرت نسخه 11 و طرح مخلوط انجام شد. فیلم‌های به‌دست‌آمده تحت آزمایش‌های فیزیکوشیمیایی مختلفی از جمله pH، ماده جامد کل، توانایی دوخت حرارتی، مقاومت کششی، زاویه تماس، رنگ‌سنجی و جذب رطوبت قرار گرفتند. ابتدا مدل‌سازی پاسخ‌ها با استفاده از تحلیل رگرسیون داده‌ها انجام شد و سپس نمودارهای سه‌بعدی برای نشان دادن تأثیر ژلاتین (1-5/0)، صمغ فارسی (1-5/0) و گلیسرول (5/0-0) بر ویژگی‌های فیلم ترسیم شد. در نهایت بهینه سازی عددی بر اساس اهداف بهینه سازی انجام و نقطه بهینه با بیشترین مطلوبیت (78/0) به دست آمد. نسبت هر یک از متغیرهای مستقل در فرمول بهینه 5/0 بود. خواص مختلف فیلم بهینه از جمله pH، ماده جامد کل، قابلیت دوخت حرارتی، مقاومت کششی، زاویه تماس، جذب رطوبت و شاخص های L*، a* و b* به ترتیب 66/6، 61/95% ، N/M45/84 ، N5/64 ، ̊ 34/77، 5/4% ، 98/70، 97/0 و 66/0 به دست آمد. به طور کلی، این یافته ها پیشنهاد می کند که فیلم خوراکی بر پایه ژلاتین- صمغ فارسی می تواند به عنوان بسته بندی مواد غذایی مورد استفاده قرار گیرد.
کلیدواژه‌ها
ژلاتین
صمغ فارسی
فیلم خوراکی
قابلیت دوخت حرارتی
مقاومت کششی

موضوعات

عنوان مقاله English

Characterization and optimization of Gelatin-Persian gum-based edible film

نویسندگان English

Mohammad Sadegh Arab 1
hannan lashkari 2
Mehrdad Niakousari 3
Mohammad hadi Eskandari 4
1 Ph.D. student, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran.
2 Assistant Professor, Department of Food Science and Technology, Zarin Dasht Branch, Islamic Azad University, Zarin Dasht, Iran.
3 Professor, Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
4 4Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.
چکیده English

In this study, an edible film based on gelatin-Persian gum was prepared and optimization of the edible film was done using Design Expert and Mixture Design. The resulting films were subjected to various physicochemical tests, including pH, total solid, heat seal ability, tensile strength, contact angle, calorimetric and moisture absorption. At first, modeling of responses was done using data regression analysis, and then 3D charts were drawn to show the effects of gelatin (0.5 -1), Persian gum (0.5 -1), and Glycerol (0-0.5) on the film characteristics. Finally, Numerical optimization based on optimization goals was performed and the optimal point with the highest desirability (0.78) was obtained. The ratio of each of the independent variables in the optimal formula was 0.5. Various properties of the optimal film including pH, total solid, heat seal ability, tensile strength, contact angle, moisture absorption, L*, a* and b* were obtained at 6.66, 95.61%, 84.45 N/M, 64.5 N, 77.34°, 4.5%, 70.98, 0.97 and 0.66 respectively. Generally, the findings proposed that the gelatin-persian gum-based edible film can be used as a food packaging material.

کلیدواژه‌ها English

Edible film
Gelatin
Heat seal ability
Persian gum
Tensile strength
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