تولید و بررسی خواص فیلم زیست تخریب پذیر آنتی اکسیدانی برپایه آرد کدوسبز حاوی نانوذرات کیتوزان بارگذاری شده با اسانس رازیانه

نویسندگان
مهسا عباسپور 1
محسن اسمعیلی 2
هادی الماسی 2
فروغ محترمی 3
1 گروه علوم و صنایع غذایی ایران
2 استاد تمام گروه علوم و صنایع غذایی دانشگاه ارومیه
3 دانشیار گروه علوم و صنایع غذایی دانشگاه ارومیه
10.22034/FSCT.21.165.196
چکیده
هدف این پژوهش تولید فیلم زیست تخریب پذیر برپایه آرد کدوسبز و بررسی تأثیر افزودن نانوذرات کیتوزان بارگذاری شده با اسانس رازیانه(0، 3، 6 و 9 درصد وزنی/وزنی)بر ویژگی­های فیزیکوشیمیایی و مکانیکی فیلم­ها بود.نتایج نشان داد که افزودن نانوذرات کیتوزان به طور قابل توجهی مقاومت کششی و ازدیاد طول تا نقطه شکست فیلم‌ها را افزایش داد که نشان می‌دهد نانوذرات می‌توانند به عنوان تقویت‌کننده عمل کرده و ساختار فیلم را بهبود بخشند. افزایش درصد نانوذرات باعثافزایش حلالیت در آب و کاهش زاویه تماس آب فیلم‌ها شد. فعالیت آنتی‌اکسیدانی فیلم‌ها با افزایش غلظت نانوذرات به طور قابل توجهی افزایش یافتکه می­تواند به دلیل وجود اسانس رازیانه در نانوذرات و بروز خواص آنتی‌اکسیدانی آن باشد.نتایج آزمون FTIR نشان داد که نانوذرات کیتوزان به خوبی با ماتریس پلیمری فیلم آرد کدوسبز پیوند شیمیایی برقرار کرده‌اند.تصاویر SEM نیز نشان داد که افزودن نانوذرات باعث افزایش زبری سطح فیلم‌ها شده و یکنواختی سطح فیلم با افزایش میزان نانوذرات کیتوزان کمتر شده است.بر اساس نتایج این پژوهش، فیلم حاوی 6 درصد نانوذره کیتوزان حامل اسانس رازیانه، از نظر خواص مکانیکی و فیزیکی بهترین عملکرد را نشان داد. بطور کلی، فیلم خوراکی آرد کدوسبز فعال شده با اسانس رازیانه و نانوذرات کیتوزانمی­تواند به عنوان فیلم خوراکی فعال با خواص مطلوب جهت استفاده در بسته بندی مواد غذایی حساس به فساد اکسایشی معرفی شود.
کلیدواژه‌ها
آرد کدوسبز
فیلم آنتی اکسیدانی
اسانس رازیانه
خواص مکانیکی
مورفولوژی

موضوعات

عنوان مقاله English

Production and investigation of properties of biodegradable antioxidant film based on zucchini flour containing chitosan nanoparticles loaded with Foeniculum vulgar essential oil

نویسندگان English

Mahsa Abbaspour 1
Mohsen Esmaiili 2
Hadi Almasi 2
Forogh Mohtarami 3
1 Department of Food Science and Technology, Urmia University
2 Professor of Food Science and Technology Department, Urmia University.
3 Associate professor of food science and technology, Urmia University
چکیده English

The objective of this research was to produce biodegradable films based on zucchini flour and to investigate the effect of adding chitosan nanoparticles loaded with fennel essential oil (0, 3, 6, and 9% w/w) on the physicochemical and mechanical properties of the films. The results showed that adding chitosan nanoparticles significantly increased the tensile strength and elongation at the break of the films, indicating that the nanoparticles can act as a reinforcing agent and improve the film structure. Increasing the percentage of nanoparticles increased the water solubility and decreased the water contact angle of the films. The antioxidant activity of the films increased significantly with increasing nanoparticle concentration, which may be due to the presence of fennel essential oil in the nanoparticles and its antioxidant properties. The FTIR test results showed that the chitosan nanoparticles were well chemically bonded to the polymeric matrix of the zucchini flour film. The SEM images also showed that adding nanoparticles increased the surface roughness of the films and the uniformity of the film surface decreased with increasing chitosan nanoparticles. Based on the results of this study, the film containing 6% chitosan nanoparticles loaded with fennel essential oil showed the best mechanical and physical properties. In general, an edible film of zucchini flour activated with fennel essential oil and chitosan nanoparticles can be introduced as an active edible film with desirable properties for packaging food products sensitive to oxidative spoilage.

کلیدواژه‌ها English

Courgette flour
Antioxidant film
Foeniculum vulgar essential oil
Mechanical properties
morphology
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