بررسی ویژگی‌های فیزیکی و مکانیکی فیلم نانوکامپوزیتی پلی لاکتیک اسید-نانو سلولز حاوی باکتری‌ پروبیوتیک لاکتوباسیلوس کازئی

نویسندگان
معصومه خانجانی 1
پیمان آریایی 2
لیلا نجفیان 3
مهرو اسماعیلی 2
1 1) گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران
2 گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران
3 گروه علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی،ساری، ایران
10.22034/FSCT.21.147.34
چکیده
در این مطالعه، بقای باکتری پروبیوتیک لاکتوباسیلوس کازئی اضافه شده به فیلم نانوکامپوزیتی پلی لاکتیک اسید-نانو سلولز طی دوره 16 روزه نگهداری در یخچال بررسی شد. بدین منظور 3 فیلم خوراکی شامل، پلی­لاکتیک اسید، پلی­لاکتیک اسید + نانو­سلولز، پلی­لاکتیک اسید+ نانو سلولز+ لاکتوباسیلوس کازئی (log CFU/g 9) تهیه و ویژگی­های فیزیکی و مکانیکی فیلم­ها و همچنین بقای باکتری لاکتوباسیلوس کازئی بررسی شد. نتایج آزمون مکانیکی نشان داد استفاده از باکتری پروبیوتیک سبب کاهش مقاومت کششی و کشش تا قبل از نقطه پارگی فیلم پلی­لاکتیک اسید- نانوسلولز شد (05/0>P) اما افزودن نانوسلولز سبب بهبود ویژگی­های مکانیکی فیلم پلی­لاکتیک اسید شد. نتایج حاصل از آزمون­های فیزیکی شامل رطوبت، حلالیت، نفوذ­پذیری به بخار آب نشان داد افزودن باکتری پروبیوتیک و نانوسلولز سبب بهبود خواص فیزیکی فیلم شد، اما کدورت فیلم­ها افزایش یافت (05/0>P). براساس نتایج مطالعه حاضر، با افزایش زمان نگهداری، بقای باکتری­های پروبیوتیک در نانوفیلم کاهش یافت و در انتهای دوره نگهداری مقادیر آن برابر log CFU/g12/6 بود، اما از محدوده مجاز (log CFU/g 6) برخوردار بود. بنابراین، ترکیب سویه‌ پروبیوتیک لاکتوباسیلوس کازئی در فیلم خوراکی می‌تواند حامل مناسب آن در دمای یخچال باشد.
کلیدواژه‌ها
نانو کامپوزیت
نانو سلولز
فیلم خوراکی
پروبیوتیک
زنده مانی

موضوعات

عنوان مقاله English

Investigating the physical and mechanical properties of polylactic acid-nanocellulose nanocomposite film containing Lactobacillus casei probiotic bacteria

نویسندگان English

Masoumeh Khanjani 1
peiman ariaii 2
Leila Najafian 3
Mahro Esmaeili 2
1 Department of Food Science and Technology, Ayatolla Amoli Branch, Islamic Azad University, Amol, Iran
2 1) Department of Food Science and Technology, Ayatolla Amoli Branch, Islamic Azad University, Amol, Iran
3 Department of Food Science & Technology,Sari Branch, Islamic Azad University, Sari, Iran
چکیده English

In this study, the survival of Lactobacillus casei probiotic bacteria added to polylactic acid-nanocellulose nanocomposite film during 16 days of storage in the refrigerator was investigated. For this purpose, three edible films including polylactic acid, polylactic acid + nano cellulose, polylactic acid + nano cellulose+ Lactobacillus casei (9 log CFU/g) were prepared and the physical and mechanical characteristics of the films as well as the survival of Lactobacillus casei bacteria were investigated. The results of the mechanical test showed that the use of probiotic bacteria decreased the tensile strength and elongation at break of the polylactic acid-nanocellulose film (P < 0.05), but the addition of nanocellulose improved the mechanical properties of the polylactic acid film. The results of physical tests including humidity, solubility, water vapor permeability showed that the addition of probiotic bacteria and nanocellulose improved the physical properties of the film, but the opacity of the films increased (P<0.05). According to the results of the present study, with the increase in storage time, the survival of probiotic bacteria in the nanofilm decreased, and at the end of the storage period, its values were equal to 6.12 log CFU/g, but it was within the permissible range (6 log CFU/g).Therefore, the composition of Lactobacillus casei probiotic strain in the edible film can be its suitable carrier at refrigerator temperature

کلیدواژه‌ها English

Nanocomposite
nanocellulose
Edible film
probiotics
Viability
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