ساخت بسته بندی فعال با استفاده از اسانس اکالیپتوس و اسانس نعنا فلفلی به روش الکتروریسی: بررسی ویژگی‫ها و خاصیت ضد باکتریایی‬‬‬

نویسندگان
زهرا سرگزی 1
محمد امین میری 2
محمد علی نجفی 1
1 گروه علوم و صنایع غذایی ، دانشکده کشاورزی ، دانشگاه زابل، زابل، ایران
2 گروه علوم و صنایع غذایی ، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران
10.22034/FSCT.20.143.91
چکیده
هدف از انجام این تحقیق، تقویت خاصیت ضد میکروبی نانوالیاف فعال حاوی اسانس اکالیپتوس با استفاده از غلظت های مختلف اسانس نعناع فلفلی برای استفاده به عنوان بسته‎بندی فعال می‎باشد. نانوالیاف حاوی مخلوط اسانس اکالیپتوس (10 درصد) و اسانس نعناع فلفلی ( غلظت‌های 0، 2.5، 5، 10 درصد (حجمی/حجمی)) تولید شد. نتایج SEM و Image-J نشان داد که بارگذاری اسانس، قطر الیاف الکتروریسی شده را از 200 به 400 نانومتر افزایش داد. تصاویر SEM نشان داد که مورفولوژی الیاف الکتروریسی شده به شکل لوله‎ای است. XRD برای مطالعه ساختار فیزیکی الیاف الکتروریسی شده به کار گرفته شد و دیفراکتوگرام‎های XRD نشان می‎دهد که افزودن اسانس به زئین، منجر به تغییر ساختار کریستالی زئین نشده است. ترموگرام‎های TGA نشان داد که بارگذاری اسانس باعث افزایش پایداری حرارتی الیاف الکتروریسی شده، گردید. طیف FTIR برهمکنش بین الیاف الکتروریسی شده و اسانس را نشان می دهد. آزمایش ضد میکروبی به روش انتشار دیسک انجام شد و نتایج نشان داد که پوشش فیبری حاوی اسانس از رشد استافیلوکوکوس اورئوس و اشریشیا کلی جلوگیری نموده. با توجه به نتایج این تحقیق، الیاف حاوی مخلوط اسانس‎های اکالیپتوس و نعناع فلفلی را می توان به عنوان یک بسته بندی فعال برای استفاده در بسته‎بندی مواد غذایی مختلف مانند پنیر، گوشت و برخی محصولات غذایی دیگر در نظر گرفت.
کلیدواژه‌ها
مخلوط اسانس‎ها
الکتروریسی
زئین

موضوعات

عنوان مقاله English

Fabrication of active packaging using eucalyptus and peppermint essential oil by electrospinning technique: study the characterization and antibacterial properties

نویسندگان English

Zahra Sargazi 1
mohammad amin Miri 2
Mohammadali Najafi 1
1 Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran.
2 Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran.
چکیده English

The purpose of this research is to strengthen the antimicrobial properties of active nanofibers containing eucalyptus essential oil by using different concentrations of peppermint essential oil for use as active packaging. Nanofibers containing a mixture of eucalyptus essential oil (10%) and peppermint essential oil (concentrations of 0, 2.5, 5, 10% (v/v)) were produced. SEM and Image-J results showed that the loading of essential oil increased the diameter of electrospun fibers from 200 to 400 nm. SEM images showed that the morphology of electrospun fibers is tubular. XRD was used to study the physical structure of electrospun fibers and XRD diffractograms show that adding essential oil to zein did not change the crystalline structure of zein. TGA thermograms showed that the loading of essential oil increased the thermal stability of electrospun fibers. FTIR spectrum shows the interaction between electrospun fibers and the essential oil. Antibacterial test was done by disc diffusion method and the results showed that the fibrous coating containing essential oil prevented the growth of staphylococcus aureus and escherichia coli. According to the results of this research, fibers containing a mixture of eucalyptus and peppermint essential oils can be considered as an active packaging for use in packaging different food products such as cheese, meat and some other food products.


کلیدواژه‌ها English

Mixture of essential oils
Electrospinning
Zein
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