بررسی امکان تولید امولسیون روغن گردو پایدار شده با موسیلاژ دانه چیا و کاربرد آن در فیلمهای خوراکی

نویسندگان
آرین نهالکار 1
احمد رجایی نجف آبادی 2
حسین میرزائی مقدم 3
1 کارشناسی ارشد علوم و مهندسی صنایع غذایی، دانشکده کشاورزی،دانشگاه صنعتی شاهرود.
2 دانشیار،تکنولوژی موادغذایی،دانشکده کشاورزی،دانشگاه صنعتی شاهرود.
3 استادیار،مکانیک بیوسیستم،دانشکده کشاورزی،دانشگاه صنعتی شاهرود.
10.22034/FSCT.22.161.260
چکیده
در این پژوهش ابتدا امولسیونهای روغن گردو پایدار شده با موسیلاژ دانه چیا با درصد های روغن مختلف (10، 20، 30 و 50 درصد) به روش پیکرینگ تهیه شد. سپس از بهترین امولسیون در تهیه فیلم های خوراکی دو لایه و ترکیبی بر پایه سدیم کربوکسی متیل سلولز  استفاده شد و اثر این امولسیون روغن بر خواص فیزیکی(نفوذپذیری، زاویه تماس، کدورت، استحکام کششی، کرنش گسیختگی و مدول یانگ) فیلمهای تولیدی بررسی شد. نتایج نشان داد که امولسیون روغن گردو با 10 درصد روغن بیشترین پایداری را بعد از 14 روز نگهداری داشت. همچنین، اندازه قطرات (D50 ) امولسیون (10 درصد روغن) 886 نانومتر بود که درمحدوده زیر یک میکرومتر بود. سپس امولسیون روغن گردو پایدارشده با موسیلاژ دانه چیا (10 درصد روغن) به فیلمهای خوراکی بر پایه سدیم کربوکسی متیل سلولز به صورت دولایه و ترکیبی اضافه شد. نتایج نشان داد که افزودن امولسیون روغن گردو به فیلم سدیم کربوکسی متیل سلولز به صورت ترکیبی باعث افزایش کدورت و شاخص زردی نسبت به فیلم دولایه شد. هیچ اختلاف معناداری (p>0.05) در نفوذ پذیری بخار آب بین فیلم های دولایه و ترکیبی وجود نداشت اما فیلمهای حاوی روغن گردو نفوذپذیری به بخار آب کمتری نسبت به نمونه شاهد داشتند. نتایج حاکی از کاهش استحکام کششی در فیلم های دولایه و ترکیبی با افزودن امولسیون روغن گردو بود. همچنین فیلم دو لایه حاوی امولسیون روغن گردو کمترین مدول یانگ (68/41 مگاپاسکال) و بیشترین کرنش در نقطه گسیختگی (18/0) را داشت. به طور کلی، یافته های این تحقیق نشان داد که روغن ارزشمند گردو به فرم امولسیون پایدار شده با موسیلاژ دانه چیا در ساختار فیلم های خوراکی سدیم کربوکسی متیل سلولز می تواند علاوه بر ایجاد فیلم خوراکی باعث بهبود خواص فیزیکی فیلم ها نیز گردد.

 
کلیدواژه‌ها
سدیم کربوکسی متیل سلولز
فیلم دولایه
روغن گردو
موسیلاژ دانه چیا
خواص فیزیکی

موضوعات

عنوان مقاله English

Investigation of the possibility of producing a stabilized walnut oil emulsion with chia seed mucilage and its application in edible films

نویسندگان English

Arian Nahalkar 1
Ahmad Rajaei Najafabadi 2
hossein mirzaee moghaddam 3
1 Master of Food Science and Engineering, School of Agricultural Engineering, Shahrood University of Technology, Shahrood, Iran
2 Associate Professor, School of Agricultural Engineering, Shahrood University of Technology, Shahrood, Iran
3 Assistant Professor, School of Agricultural Engineering, Shahrood University of Technology, Shahrood, Iran
چکیده English

In this study, walnut oil emulsions stabilized with chia seed mucilage with different oil percentages (10, 20, 30 and 50%) were prepared by the Pickering method. Then, the best emulsion was used in the preparation of bilayer and combined edible films based on sodium carboxymethyl cellulose, and the effect of this oil emulsion on the physical properties (permeability, contact angle, turbidity, tensile strength, strain at break and Young's modulus) of the produced films was investigated. The results showed that the walnut oil emulsion with 10% oil had the highest stability after 14 days. Moreover, the droplet size (D50) of the emulsion (10% oil) was 886 nm, which was in the range of below one micrometer. Then, the walnut oil emulsion stabilized with chia seed mucilage (10% oil) was added to the edible films based on sodium carboxymethyl cellulose in bilayer and combined form. The results showed that adding walnut oil emulsion to sodium carboxymethyl cellulose films in a combined form increased turbidity and yellowness index compared to the bilayer films. There was no significant difference (p>0.05) in water vapor permeability between the bilayer and combined films, but the films containing walnut oil had lower water vapor permeability than the control sample. The results indicated a decrease in tensile strength in the bilayer and combined films with the addition of walnut oil emulsion. Furthermore, the bilayer film containing walnut oil emulsion had the lowest Young's modulus (41.68 MPa) and the highest strain at break point (0.18). In general, the findings of this study showed that valuable walnut oil in the form of an emulsion stabilized with chia seed mucilage m in the structure of sodium carboxymethyl cellulose edible films not only can create an edible film, but also improve the physical properties of the films.

کلیدواژه‌ها English

Sodium carboxymethyl cellulose
Bilayer film
walnut oil
Chia seed mucilage
Physical properties
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