تهیه فیلم نانوکامپوزیت حاوی نانو ذرات اکسید روی و نانولیپوزوم کوئرستین بر پایه گلوتن گندم جهت بسته بندی گوشت ماهی قزل آلای رنگین کمان

نویسندگان
حجت بکشلو 1
سجاد پیرسا 2
فروغ محترمی 3
مصطفی بنر 4
1 دانشجو دکتری، گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
2 استاد گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
3 دانشیار گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
4 استادیار گروه شیمی، دانشکده فنی و مهندسی، دانشگاه استانبول، استانبول، ترکیه
10.22034/FSCT.21.149.210
چکیده
هدف از این پژوهش تهیه فیلم نانوکامپوزیت بر پایه گلوتن گندم حاوی نانولیپوزوم کوئرستین و نانوذرات اکسیدروی و استفاده از آن بسته بندی ماهی قزل آلای رنگین کمان بود؛ که بدین منظور در این تحقیق اثر نانولیپوزوم کوئرستین در سطوح(0، 5، 10% حجمی/ حجمی) و نانو­ذره­اکسید­روی در سطوح(0، 3، 6% وزنی/ وزنی) با استفاده از روش سطح پاسخ در قالب طرح مرکب مرکزی بر ویژگی‌‌های فیزیکوشیمیایی فیلم نانوکامپوزیت مورد بررسی قرار گرفت و در نهایت نمونه بهینه در بسته‌بندی گوشت ماهی قزل آلای رنگین کمان برای بررسی خواص آن در طی مدت زمان نگهداری (0، 3 و 6 روز) استفاده شدند. همچنین نتایج بررسی های گوشت ماهی بسته بندی شده نشان داد که استفاده از فیلم نانوکامپوزیت گلوتن گندم حاوی 10% نانولیپوزوم کوئرستین و 6%نانوذرات اکسیدروی منجربه کاهش اندیس پراکسید، شاخص ترکیبات ازته فرار، شاخص تیوباربیتوریک اسید و شمارش کلی میکروبی در طی مدت زمان نگهداری شد. همچنین در چربی نمونه‌‌های مورد بررسی تفاوت معناداری مشاهده نگردید و رنگ گوشت ماهی بسته بندی شده نسبت به نمونه شاهد کدرتر بود. در نهایت با توجه به نتایج حاصله و بررسی های صورت گرفته افزودن 10% نانولیپوزوم کوئرستین و 6%نانوذرات اکسیدروی در فرمولاسیون فیلم نانوکامپوزیت گلوتن گندم منجربه بهبود خصوصیات فیلم تولیدی و خصوصیات ماهی بسته‌بندی شده در طول مدت زمان نگهداری گردید.
کلیدواژه‌ها
گلوتن گندم
نانوذرات اکسیدروی
نانولیپوزوم کوئرستین
ماهی قزل آلای رنگین کمان

موضوعات

عنوان مقاله English

Preparation of nanocomposite film containing zinc oxide nanoparticles and quercetin nanoliposome based on wheat gluten for packaging rainbow salmon meat

نویسندگان English

hojjat bakeshlou 1
Sajad Pirsa 2
Forogh Mohtarami 3
Mustafa Bener 4
1 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561–51818, Urmia, Iran.
2 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561–51818, Urmia, Iran.
3 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561–51818, Urmia, Iran.
4 Department of Chemistry, Faculty of Engineering, Istanbul University, Avcilar, Istanbul, Turkey.
چکیده English

The purpose of this research was to prepare nanocomposite film based on wheat gluten containing quercetin nanoliposome and zinc oxide nanoparticles and use it to package rainbow salmon; For this purpose, in this research, the effect of quercetin nanoliposome at the levels (0, 5, 10% by volume) and zinc oxide nanoparticles at the levels (0, 3, 6% by weight) using the response surface method in The central composite design template was investigated on the physicochemical properties of the nanocomposite film, and finally, the optimal sample was used in the packaging of rainbow salmon meat to check its properties during the storage period (0, 3 and 6 days). Also, the results of the research on packaged fish meat showed that the use of wheat gluten nanocomposite film containing 10% quercetin nanoliposomes and 6% zinc oxide nanoparticles led to a decrease in peroxide index, volatile nitrogen compounds index, thiobarbituric acid index and total microbial count during the storage period. Became. Also, no significant difference was observed in the fat of the examined samples, and the color of the packaged fish meat was duller than the control sample. Finally, according to the obtained results and investigations, the addition of 10% quercetin nanoliposome and 6% zinc oxide nanoparticles in the wheat gluten nanocomposite film formulation led to the improvement of the properties of the produced film and the properties of the packaged fish during the storage period.

کلیدواژه‌ها English

wheat gluten
zinc oxide nanoparticles
quercetin nanoliposome
rainbow salmon
1. D’Agaro, E., P. Gibertoni, and S. Esposito, Recent trends and economic aspects in the rainbow trout (Oncorhynchus mykiss) sector. Applied Sciences, 2022. 12(17): p. 8773.
2. Nawaz, A., et al., Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks. Journal of the Science of Food and Agriculture, 2019. 99(13): p. 5771-5777.
3. Acharjee, D.C., M.I. Hossain, and G.M. Alam, Post-harvest fish loss in the fish value chain and the determinants: empirical evidence from Bangladesh. Aquaculture International, 2021. 29(4): p. 1711-1720.
4. Rostamzad, H., et al., Shelf life of refrigerated silver carp, Hypophthalmichthys molitrix, fillets treated with chitosan film and coating incorporated with ginger extract. Caspian Journal of Environmental Sciences, 2019. 17(2): p. 143-153.
5. Gat, P., et al., A review on approaches of edible coating as potential packaging for meat, poultry and seafood. Current Nutrition & Food Science, 2020. 16(6): p. 874-883.
6. Hassani, D., I.K. Sani, and S. Pirsa, Nanocomposite film of potato starch and gum Arabic containing boron oxide nanoparticles and anise hyssop (Agastache foeniculum) essential Oil: investigation of physicochemical and antimicrobial properties. Journal of Polymers and the Environment, 2023: p. 1-12.
7. Khodaei, S.M., et al., Application of intelligent packaging for meat products: A systematic review. Veterinary Medicine and Science, 2023. 9(1): p. 481-493.
8. Eghbaljoo, H., et al., Development of smart packaging halochromic films embedded with anthocyanin pigments; recent advances. Critical Reviews in Food Science and Nutrition, 2023: p. 1-17.
9. Chavoshizadeh, S., S. Pirsa, and F. Mohtarami, Conducting/smart color film based on wheat gluten/chlorophyll/polypyrrole nanocomposite. Food Packaging and Shelf Life, 2020. 24: p. 100501.
10. Sani, I.K., et al., Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/microencapsulated Zataria multiflora essential oil; investigation of physicochemical properties and use in quail meat packaging. Food Hydrocolloids, 2021. 117: p. 106719.
11. Malvano, F., et al., Effects of active alginate edible coating enriched with hydroxyapatite-quercetin complexes during the cold storage of fresh chicken fillets. Food Packaging and Shelf Life, 2022. 32: p. 100847.
12. Umaraw, P., et al., Edible films/coating with tailored properties for active packaging of meat, fish and derived products. Trends in Food Science & Technology, 2020. 98: p. 10-24.
13. El-Mogy, M.M., et al., Improving postharvest storage of fresh artichoke bottoms by an edible coating of Cordia myxa gum. Postharvest Biology and Technology, 2020. 163: p. 111143.
14. Yang, H., et al., Preparation of three-layer flaxseed gum/chitosan/flaxseed gum composite coatings with sustained-release properties and their excellent protective effect on myofibril protein of rainbow trout. International Journal of Biological Macromolecules, 2022. 194: p. 510-520.
15. Sayyari, Z., et al., The effect of nanocomposite edible coating enriched with Foeniculum vulgare essential oil on the shelf life of Oncorhynchus mykiss fish fillets during the storage. Journal of Aquatic Food Product Technology, 2021. 30(5): p. 579-595.
16. Zheng, K., et al., Properties and biological activity of chitosan-coix seed starch films incorporated with nano zinc oxide and Artemisia annua essential oil for pork preservation. Lwt, 2022. 164: p. 113665.
17. Lou, D., et al., Preparation and characterization of kafirin‐quercetin film for packaging cod during cold storage. Journal of Texture Studies, 2021. 52(1): p. 71-80.
18. He, F., et al., Developing a unidirectionally permeable edible film based on ĸ-carrageenan and gelatin for visually detecting the freshness of grass carp fillets. Carbohydrate polymers, 2020. 241: p. 116336.
19. Khan, S., et al., The influence of forsythia essential oil and ZnO nanoparticles on the physicochemical properties of ASKG-based film and its effect on the preservation of meat quality. Food Bioscience, 2023. 56: p. 103239.
20. Venkatachalam, K. and S. Lekjing, A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage. RSC advances, 2020. 10(30): p. 17777-17786.
21. Feng, Z., et al., Effect of antioxidant and antimicrobial coating based on whey protein nanofibrils with TiO2 nanotubes on the quality and shelf life of chilled meat. International journal of molecular sciences, 2019. 20(5): p. 1184.
22. Tongdeesoontorn, W., et al., Antioxidant films from cassava starch/gelatin biocomposite fortified with quercetin and TBHQ and their applications in food models. Polymers, 2021. 13(7): p. 1117.
23. Amjadi, S., et al., Preparation and characterization of TiO2NPs and betanin loaded zein/sodium alginate nanofibers. Food Packaging and Shelf Life, 2020. 24: p. 100504.
24. Shabahang, Z., L. Nouri, and A.M. Nafchi, Composite film based on whey protein isolate/pectin/CuO nanoparticles/betanin pigments; investigation of physicochemical properties. Journal of Polymers and the Environment, 2022. 30(9): p. 3985-3998.
25. Alizadeh-Sani, M., A. Khezerlou, and A. Ehsani, Fabrication and characterization of the bionanocomposite film based on whey protein biopolymer loaded with TiO2 nanoparticles, cellulose nanofibers and rosemary essential oil. Industrial crops and products, 2018. 124: p. 300-315.
26. Sayadi, M., et al., Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef. Food Science & Nutrition, 2022. 10(5): p. 1401-1413.