تولید فیلم خوراکی بر پایه ژلاتین حاوی اسانس آویشن: ارزیابی خصوصیات فیزیکوشیمیایی، مکانیکی، آنتی اکسیدانی و میکروبی

نویسندگان
محمدیار حسینی
زینب رحیمی
طیب سیفی
دانشگاه ایلام
10.22034/FSCT.19.135.129
چکیده
با توجه به تمایل استفاده زیاد فیلم­های بسته ­بندی زیست ­تخریب پذیر و افزایش قابلیت ضدمیکروبی آنها در سال­های اخیر، این مطالعه با هدف بررسی غلظتهای مختلف اسانس آویشن جهت بهبود فیلم خوراکی با ویژگیهای فیزیکوشیمیایی، مکانیکی، آنتی­ اکسیدانی و ضدمیکروبی انجام گرفت. اثر غلظتهای مختلف اسانس آویشن برای تولید فیلم­های خوراکی روی ویژگیهای فیزیکوشیمیایی، مکانیکی، آنتی­ اکسیدانی و ضدمیکروبی با طرح کاملاً تصادفی در سه تکرار و آزمون چند دامنه­ای دانکن با استفاده از نرم افزار Minitab18 در سطح احتمال 0/05 مورد بررسی قرار گرفتند. بالاترین میزان استحکام کششی و ازدیاد طول در نقطه شکست در تیمار 2/5% بود. در تیمار فیلمها کمترین میزان حلالیت در غلظت 3/75% و نفوذپذیری در غلظت 2/5% اسانس مشاهده شد. در تمامی تیمارها کدورت معنی­دار بود و در غلظت 75/3% اسانس، کدورت بیشترین مقدار را به خود اختصاص داد و در همین غلظت نیز بیشترین ضخامت mm0/13 بدست آمد که در همه تیمارها معنی­ دار نبود(0/05<p). در تمامی تیمارهای فیلم خوراکی خاصیت آنتی­اکسیدانی با استفاده از رادیکالهای DPPH معنی­ دار بود(0/05>p). نتایج ارزیابی فعالیت ضدمیکروبی فیلم با کمک روش دیسک­های انتشاری نشان داد که بیشترین قطر هاله بازدارندگی در غلظت 3/75% مربوط به Staphylococcus aureus با متوسط قطر هاله mm 15/33 بود. متوسط قطر هاله برای Pseudomonas aeruginosa و Escherichia coli به ترتیب mm 8/6 و mm9/52 گزارش شد. نتایج کلی نشان داد که افزودن اسانس آویشن در غلظت 2/5 درصد باعث تولید فیلمهایی گردید که علاوه بر مهار رشد و تکثیر باکتریها، دارای استحکام کافی بوده و همچنین قابلیت استفاده در مواد غذایی فسادپذیر را دارد.
کلیدواژه‌ها
اسانس آویشن
ژلاتین
خواص مکانیکی
آنتی اکسیدانی

موضوعات

عنوان مقاله English

Production of edible film based on gelatin containing thyme essential oil: investigation of its physicochemical, mechanical, antioxidant and microbial properties

نویسندگان English

mohammadyar hosseini
zeynab rahimi
Tayeb Saifi
ilam university
چکیده English

Considering the tendency to use biodegradable packaging films and increase their antimicrobial ability in recent years, this study aims to investigate different concentrations of thyme essential oil to improve edible film with physicochemical, mechanical, antioxidant and Antimicrobial was done. The effect of different concentrations of thyme essential oil for the production of edible films on the physicochemical, mechanical, antioxidant and antimicrobial properties was investigated with a completely randomized design in three replications and Duncan's multi-range test using Minitab18 software at a probability level of 0.05 were investigated. The highest tensile strength and elongation at break point was 2.5% in the treatment. In the treatment of films, the lowest solubility was observed at a concentration of 3.75% and permeability at a concentration of 2.5% of essential oil. In all treatments, the turbidity was significant, and in the concentration of 3.75% essential oil, the turbidity was the highest, and in the same concentration, the highest thickness was 0.13 mm, which was not significant in all treatments (p<0.05). p). In all edible film treatments, the antioxidant property using DPPH radicals was significant (p<0.05). The results of evaluating the antimicrobial activity of the film use of diffusion disks method showed that the largest diameter of the inhibition halo in the concentration of 3.75% was related to Staphylococcus aureus with an average halo diameter of 15.33 mm. Average halo diameter was reported for Pseudomonas aeruginosa and Escherichia coli, 8.6 mm and 9.52 mm, respectively. The general results showed that the addition of thyme essential oil at a concentration of 2.5% produced films that, in addition to inhibiting the growth and proliferation of bacteria, have sufficient strength and are also capable of being used in perishable food.

کلیدواژه‌ها English

Thyme essential oil
Gelatin
Mechanical properties
Antioxidant
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مجله علوم و صنایع غذایی ایران
دوره 20، شماره 135 - شماره پیاپی 135
اردیبهشت 1402
صفحه 129-139