خواص فیزیکوشیمیایی و مکانیکی فیلم های آلژینات سدیم خوراکی

نویسندگان
بتول الانصاری
نغم القطروانی
روضه الاعلی
گروه علوم غذایی، دانشکده کشاورزی، دانشگاه بصره، عراق
10.22034/FSCT.22.160.131
چکیده
این مطالعه با هدف بررسی خواص فیزیکوشیمیایی و مکانیکی فیلم های خوراکی تهیه شده از آلژینات سدیم در غلظت های 0.5% و 1% با گلیسرول به عنوان نرم کننده در غلظت های 10%، 30% و 50% انجام شد. ضخامت، استحکام کششی، درصد کشیدگی، حلالیت در آب، نفوذپذیری بخار آب، نفوذپذیری نور، شفافیت و فعالیت آنتی اکسیدانی مورد ارزیابی قرار گرفت. نتایج نشان داد که ضخامت، درصد کشیدگی، حلالیت در آب و نفوذپذیری بخار آب لایه‌ها با افزایش غلظت گلیسرول از 10 درصد به 30 درصد افزایش یافت. در مقابل، استحکام کششی، حلالیت در آب، نفوذپذیری نور و شفافیت زمانی که غلظت آلژینات سدیم به 1% در غلظت‌های مشابه گلیسرول افزایش یافت کاهش یافت. فعالیت آنتی اکسیدانی با غلظت های بالاتر آلژینات سدیم در همان سطوح گلیسرول افزایش یافت. از این رو، آلژینات سدیم می تواند به عنوان یک جزء طبیعی در صنایع غذایی یا دارویی استفاده شود.
کلیدواژه‌ها
فیلم
آلژینات
سدیم خوراکی
خواص فیزیکوشیمیایی

موضوعات

عنوان مقاله English

Physicochemical and Mechanical Properties of Edible Sodium Alginate Films

نویسندگان English

Batool Al-Ansari
Nagham Al-Qatrawani
Rawdah Al-Ali
Department of Food Science, College of Agriculture, University of Basrah, Iraq
چکیده English

This study aims to investigate the physicochemical and mechanical properties of edible films prepared from sodium alginate at concentrations of 0.5% and 1%, with glycerol as a plasticizer at concentrations of 10%, 30%, and 50%. Thickness, tensile strength, percentage elongation, water solubility, water vapor permeability, light permeability, transparency, and antioxidant activity were evaluated. Results showed that the thickness, elongation percentage, water solubility, and water vapor permeability of the films increased with the rise in glycerol concentration from 10% to 30%. In contrast, tensile strength, water solubility, light permeability, and transparency decreased when the sodium alginate concentration was increased to 1% at the same glycerol concentrations. Antioxidant activity increased with higher sodium alginate concentrations at the same levels of glycerol. Hence, sodium alginate can be used as a natural component in food or pharmaceutical industries.

کلیدواژه‌ها English

Physicochemical
Films
Edible Sodium
alginate
[1] Al-Hilifi , S. A.; Al-Ali, R.M.; Dinh,L.N.M.; Yao, Y. and Agarwal,V.(2024) Development of hyaluronic acid based polysaccharide-protein composite edible coatings for preservation of strawberry fruit, International Journal of Biological Macromolecules 259 128932: 1-11.
[2] Álvarez, K.; Alvarez, V. A. and Gutiérrez, T. J. (2018). Biopolymer Physicochemical properties of sodium alginate edible film incorporated with Mulberry(Morusaustralis) leaf extract.Pertanika J. Trop.Agric.Sci.,43(3):359-376.
[3] Asl, S. A.; Mousavi, M. and Labbafi, M. (2017). Synthesis and characterization of carboxymethyl cellulose from sugarcane bagasse. Journal of Food Processing and Technology, 8(8): 687.‏
[4] Anward, G., Y. Hidayat, and N. Rokhati. 2013. Effect of Glycerol Concentration and Addition :as char:acteristics of Alginate and Chitosan Film. Journal of Chemical and Industrial Technology Vol. 2, No. 3, 2013, pages 51-56.
[5] applications for the meat and cheese industries. Foods, 9(5), 562. 1- 13.
[6] Apriliyani, M. W.; Purwadi; Abdul Manab; Mulia W. A. and Alvira, D. K.(2020). Characteristics of Moisture Content, Swelling, Opacity and Transparency with Addition Chitosan as Edible Films/Coating Base on Casein, Advance Journal of Food Science and Technology 18(1): 9-14, DOI:10.19026/ajfst.18.6041.
[7] Ariska, R. E., and Suyatno, (2015). Effect of Carrageenan Concentration on Physical and Mechanical Properties of Edible Films from Starch Banana and Carrageenan with Plasticizer Glycerol. Proceedings. National Chemistry Seminar, Department of Chemistry, FMIPA, Surabaya State University. Surabaya, 3-4 October.
[8] Asl, S. A.; Mousavi, M. and Labbafi, M. (2017). Synthesis and characterization of carboxymethyl cellulose from sugarcane bagasse. Journal of Food Processing and Technology, 8(8): 687.
[9] Bhatia,S. ;Al-Harrasi, A. ;Shah, y. A.; Jawad, M. ; Al- Azri, M. S.; Anwer, Md. K.; Aldawsari; M.F.; KoCA, E. and Aydemir, L.Y.(2023).Physicochemical characterof chitosan and sodium alginate based films incorporated with ficus extract. Polymers, 15, 1215.
[10] Jancikova, S.; Dordevic, D.; Jamroz, E.; Behalova, H. and Tremlova,B. (2020). Chemical and physical characteristics of edible films, based on κ-and ι-carrageenans with the addition of lapacho tea
[11] Cazón, P.; Velazquez, G.; Ramírez, J. A. and Vázquez, M. (2017). Polysaccharide-based films and coatings for food packaging: Areview. Food Hydrocolloids, 68, 136-148.
[12] Ding , D. (2021). A review about edible food coatings and films. edible packaging material with function in shelf life extension:
[13] extract. Foods, 9(3), 357.
[14] Farhana, Othman; Sitinurdaliliidris; Nor atikahHusna; Ahmad Nasir and MohdAziziNawawi.(2022).Preparation and Characterization of Sodium Alginate-Based Edible Film with Antibacterial Additive using Lemongrass oil http://doi.org/10.17576/jsm-2022-5102-13.
[15] Foschi, E.; Bonoli, A. The Commitment of Packaging Industry in the Framework of the European Strategy for Plastics in a Circular Economy. Adm. Sci.( 2019). 9, 18. [CrossRef].
[16] Frasisca, S.; Rostini,L. ; Asep Agus Handaka Suryana, Rusky Intan Pratama(2020). Effect of Addition Glycerol Plasticizer to the Characteristics of Catfish (Pangasius sp.) Surimi Protein Edible Film World News of Natural Sciences 30(2) (2020) 243-256.
[17] Galus, S. and A. Lenart. Development and Characterization of Composite Edible Films Based on Sodium Alginate and Pectin. Journal of Food Engineering 115(4) (2013) 459- 465. DOI: 10.1016/j.jfoodeng.2012.03.006.
[18] Gheorghita, R.; Amariei, S.; Norocel, L. and Gutt, G. (2020). New edible packaging material with function in shelf life extension:applications for the meat and cheese industries. Foods, 9(5), 562. 1-13.
[19] Khairunnisa, S.; Junianto; Zahidah; Rostin,L.(2018).The effect of glycerol concentration as a plasticizer on edible films made from alginate towards its physical characteristic Internatinol Scientific Journal,112: 130-141.
[20] Leyva-Jiménez, F.; Rodrigo Oliver-Simancas, R. ; Castangia , I. and M. E. Alanon, M. E. (2023). Comprehensive review of natural based hydrogels as an upcoming trend for food packing, Food Hydrocolloids 135(2):108124.
[21] Li, H.; Liu, C.; Sun, J.and Lv, S. (2022). Bioactive edible alginate films incorporated with tannic acid as antimicrobiale and antioxidative food packaging, journal foods,11, 3044:1-15.
[22] Li, H. ;Liu, M.;Ju, X.; Zhang, H. ; Xia, N.; Wang, J. ; Wang, Z. and Rayan, A.M. (2024), Physico-chemical characteristics of pH- Driven active film loading with Curcumin based on the egg white protein and sodium alginate matrices. Foods, 13, 1340.
[23] Mahmoudian, A. (2020). Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef. Meat Science, 163, 108073.
[24] Mehdizadeh, T.; Tajik, H.; Langroodi, A. M.; Molaei, R. And Niroomand, F.; Khosravani, A. and Younesi, H. (2016). Fabrication and properties of cellulose-nanochitosan biocomposite film using ionic liquid. Cellulose, 23(2): 1311-1324.
[25] Rachtanapun, P. and Rattanapanone, N. (2011). Synthesis and characterization of carboxymethyl cellulose powder and films from Mimosa pigra. Journal of Applied Polymer Scienc. 122(5): 3218-3226.
[26] Racmayai, N. and Husni, A. (2020). Effect of different formulations on characteristic of biobase alginate edible films as biodegradable packaging. E3S Web of conferences 147, 03003. 3rd ISMFR.
[27] Rossi-Márquez, G.; Helguera, M.; Briones, M.; Dávalos-Saucedo, C.A.; Di Pierro, P.(2023).Edible Films and Coatings Applied in the Food Industry . Coatings, 13, 670. https://doi.org/10.3390/coatings13040670.
[28] Sellimi, S.; Younes, I.;Ben Ayad, H., Maalej, H, ; Montero, V. ; RINAUDO, M.; Dahia, M.: Mechichi, T. ; Hajji, M. and Nasri, M.(2015). Stractural , physicochemical and antioxidant properties of sodium alginate isolate from a Tunisian brown sea weed .
[29] Senna, M. M.; El-Shahat, H. A. and El-Naggar, A. W. M. (2011). Characterization of gamma irradiated plasticized starch/poly (vinyl alcohol)(PLST/PVA) blends and their application as protected edible materials. Journal of Polymer Research. 18(4): 763-771.
[30] Sitompul, A. J. W. S. and E. Zubaidah.(2017). Effect of Plasticizer Type and Concentration on Physical Properties of Edible Film of Kolang Kaling (Arenga pinnata). Journal of Food and Agro-industry Vol.5 No. 1: 13-25.
[31] Tavassoli-Kafrani E, Shekarchizadeh H, Masoudpour-Behabadi M. Development of edible films and coatings from alginates and carrageenans. Carbohydr. Polym, 2016; 137:360-374.
[32] Yan, W.; Sun, H. ; Liu, W. and Chen, H. (2022). Preparation and properties of blend composite film manufactured asing Walnut- peptide-chitosan-sodium alginate .foods, 11, 1758