ساخت حسگر زیستی هوشمند بر پایه ی نانوکریستال نشاسته و رز هلندی جهت تشخیص فساد مرغ

نویسندگان
منا مرادی 1
محمد جوکی 2
مژگان امتیازجو 3
نرگس مورکی 4
محمدجواد شکوری 2
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده علوم زیستی ، دانشگاه آزاد اسلامی واحد تهران شمال، تهران، ایران
2 استادیار دانشکده علوم زیستی ، دانشگاه آزاد اسلامی واحد تهران شمال، تهران، ایران.
3 دانشیاردانشکده علوم و فنون دریایی، دانشگاه آزاد اسلامی واحد تهران شمال، تهران، ایران
4 دانشیاردانشکده علوم و فنون دریایی ،دانشگاه آزاد اسلامی واحد تهران شمال، تهران، ایران.
10.22034/FSCT.20.142.104
چکیده
در این مطالعه، یک فیلم هوشمند بهینه حساس به pH بر پایه نشاسته در سطح 1% وزنی/حجمی حاوی 0/1% نانوبلورنشاسته سیب زمینی و آنتوسیانین استخراج شده از گیاه رز هلندی (Rosa hybrida) در سطح 0/5% وزنی/حجمی طراحی و برای تعیین فساد فیله گوشت مرغ در دمای یخچال در طول 12 روز نگهداری مورد استفاده قرار گرفت. اندیس بازهای فرار نیتروژنی ¹و تیوباربیتوریک اسید² نمونه مرغ به طور معنی­داری در طول 12 روز افزایش پیدا کرد. نتایج نشان داد که تلقیح عصاره در بیوفیلم، جمعیت کل باکتری­ها و باکتری‌های سایکروفیل را در فیله‌های مرغ به‌ترتیب طی 8 و 12 روز به زیر سطوح قابل تشخیص تغییر داد .مطالعه حاضر نشان داد که تغییر رنگ فیلم هوشمند در پایان روز ذخیره سازی با الگوی رشد میکروبی و همچنین افزایشTBA ، TVB- N و pH مطابقت دارد که ناشی از تولید مواد نیتروژنی و ترکیبات قلیایی توسط باکتری های مزوفیل و سایکروفیل است.

بنابراین، فیلم نانوبلورهای نشاسته سیب زمینی/ نشاسته سیب زمینی حاوی عصاره گل رز هلندی می­ تواند به عنوان شاخص تازگی فیله گوشت استفاده شود.
کلیدواژه‌ها
آنتوسیانین
بسته بندی هوشمند
باکتری سایکروفیل
فیلم نشاسته‌ای
بازهای فرار نیتروژنی

موضوعات

عنوان مقاله English

Fabrication of smart biosensor based on starch nanocrystal and Dutch rose To detect chicken spoilage

نویسندگان English

Mona Moradi 1
Mohammad Jouki 2
Mozhgan Emtiazjoo 3
Nargess Mooraki 4
Mohammad Javad Shakouri 2
1 Post graduate student, Food Science & Technology Department, Faculty of Bioscience, Islamic Azad University North Tehran Branch, Tehran, Iran.
2 Assistant Professor, Faculty of Bioscience, Islamic Azad University North Tehran Branch, Tehran, Iran.
3 Assistant Professor, Faculty of Bioscience, Islamic Azad University North Tehran Branch, Tehran, Iran.
4 Associated Professor, Faculty of Marine Science and Technology, Islamic Azad University North Tehran Branch, Tehran, Iran.
چکیده English

In this study, an optimal pH-sensitive intelligent film based on starch at the level of 1% w/v containing 0.1% potato starch nanocrystals and anthocyanin extracted from the Dutch rose plant (Rosa hybrida) at the level of 0.5% w/v was designed and used to determine the spoilage of chicken fillet at refrigerator temperature during 12 days of storage. The index of volatile nitrogen bases ¹ and thiobarbituric acid ² of chicken samples increased significantly during 12 days.

The results showed that the inoculation of the extract in the biofilm changed the total population of bacteria and psychrophilic bacteria in chicken fillets to below detectable levels within 8 and 12 days, respectively. The present study showed that the color change of the smart film at the end of the storage day corresponds to the microbial growth pattern and also the increase in TBA, TVB-N and pH, which is caused by the production of nitrogenous substances and alkaline compounds by mesophilic and psychrophilic bacteria.

Therefore, the film of potato starch nanocrystals/potato starch containing Dutch rose extract can be used as an indicator of the freshness of meat fillet.

کلیدواژه‌ها English

Anthocyanin
Intelligent Packaging
Psychrophilic bacteria
Starch film
Total volatile basic nitrogen
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