تاثیر فیلم نانوکامپوزیتی بر پایه پلی‌لاکتیک اسید/پلی‌کاپرولاکتون تقویت شده با نانوذرات TiO2 و نانوکپسول اسانس ریحان بر ویژگی های فیزیکوشیمیایی و حسی پنیر فراپالایش

نویسندگان
1 گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران
2 دانشکده علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران
3 گروه فرآیند، پژوهشگاه پلیمر و پتروشیمی ایران، پژوهشگاه فرآیند، تهران، ایران
4 گروه صنایع چوب و کاغذ، دانشکده صنایع چوب و کاغذ، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران
چکیده
در این تحقیق تاثیر فیلم‌های نانوکامپوزیتی بر پایه PLA-PCL حاوی نانوذرات TiO2 (3 درصد وزنی) و سطوح مختلف نانوکپسول اسانس ریحان (0، 1، 3 و 7 درصد وزنی بر اساس پلیمر) بر ویژگی های فیزیکوشیمیایی و حسی پنیر فراپالایش (UF) طی دوره انبارمانی 60 روزه در دمای 4 درجه سانتی‌گراد بررسی گردید. درصد اُفت وزن، مقادیر pH، اسیدیته، سفتی بافت، عدد پراکسید و همچنین ویژگی‌های حسی پنیرها مورد آزمون قرار گرفت. نتایج آزمون‌ها نشان داد که طی دوره انبارمانی مقادیر اُفت وزن، اسیدیته، سفتی بافت و اندیس پراکسید نمونه‌های پنیر افزایش و میزان pH آن‌ها به طور معنی‌داری کاهش یافت (05/0>p) و استفاده از فیلم‌های نانوکامپوزیتی بر پایه PLA-PCL تقویت شده با نانوذرات TiO2 و سطوح مختلف نانوکپسول‌های اسانس ریحان توانستند موجب کاهش سرعت تغییرات در پارامترهای فیزیکوشیمیایی پنیر فراپالایش طی دوره انبارمانی در مقایسه با شاهد گردند. از لحاظ ویژگی‌های حسی، پنیرهای بسته‌بندی شده در فیلم‌های حاوی نانوذرات TiO2 و سطوح مختلف نانوکپسول‌های اسانس ریحان تا روز آخر انبارمانی قابل پذیرش بودند. بر طبق نتایج حاصله در این تحقیق می‌توان نتیجه گرفت که امکان حفظ کیفیت و ایمنی و توسعه عمر ماندگاری پنیر فراپالایش با استفاده از فیلم‌های نانوکامپوزیتی بر پایه PLA-PCL تقویت شده با نانوذرات TiO2 و نانوکپسول‌های اسانس ریحان وجود دارد و بهترین نتایج مربوط به فیلم‌های حاوی سطح 7 درصد نانوکپسول‌های اسانس ریحان می‌باشد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese

نویسندگان English

Sahar Khanahmadloo 1
Leila Najafian 2
Ismaeil Ghasemi 3
Navid Naeimian 4
1 Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
2 aDepartment of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
3 bFaculty of Polymer Processing, Iran Polymer and Petrochemical Institute, Tehran, Iran
4 Department of Wood and Paper Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
چکیده English

In this research, the effect of nanocomposite films based on PLA-PCL containing TiO2 nanoparticles (3% by weight) and different levels of BEN (0, 1, 3 and 7% by weight based on polymer) on physicochemical and sensory properties of UF cheese during the 60-day storage at 4°C were determined.  The weight loss percentage, pH, acidity, hardness and peroxide value as well as sensory properties of the cheeses were examined. The results showed that during the storage period, the values of weight loss, acidity, hardness, peroxide value and microbial load of the cheese samples increased, and their pH decreased significantly (p<0.05), and the use of nanocomposite films based on PLA-PCL reinforced with TiO2 and different levels of BEN could reduce the rate of changes in physicochemical parameters of UF cheese during the storage period compared to the control. A positive and direct relationship was observed between the BEN level and the antioxidant of the films in vitro conditions and in the food model. In terms of sensory properties, cheeses packed in films containing TiO2 and different levels of BEN were acceptable until the last day of storage. According to the results obtained in this research, it can be concluded that it is possible to maintain the quality and safety and extend the shelf life of UF cheese by using nanocomposite films based on PLA-PCL reinforced with TiO2 nanoparticles and BEN, and the best results are related to films containing 7% BEN.

 

کلیدواژه‌ها English

Basil
Encapsulation
Polycaprolactone
Polylactic acid
Titanium dioxide
UF cheese
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