بررسی و بهبود خواص فیلم خوراکی بر پایه پکتین و پروتئین آب‌پنیر، حاوی اسانس آویشن به روش نانوامولسیون پیکرینگ

نویسندگان
حانیه نیکبخت 1
احمد رجایی 2
محمد هادی موحدنژاد 3
1 دانش‌آموخته ارشد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی شاهرود، ایران
2 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی شاهرود، ایران
3 استادیار گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه صنعتی شاهرود، ایران
10.22034/FSCT.22.164.132
چکیده
در چند سال اخیر استفاده از فیلم‌های خوراکی به‌جای مواد پلاستیکی موردتوجه بسیاری از محققین قرارگرفته است. این فیلم‌ها به دلیل زیست‌تخریب‌پذیر بودنشان کمک بسیار زیادی به محیط‌زیست کرده‌اند. در این پژوهش فیلم خوراکی بر پایه پکتین و پروتئین آب‌پنیر حاوی امولسیون اسانس آویشن که با سه روش تولید (تغلیظ کننده تحت خلأ همراه با آون، خشک‌کن پاششی نانو و توئین 80) شده مورد بررسی قرار گرفت. یافته‌های حاصل از بررسی ساختار فیلم و میزان پراکندگی ذرات در سطح فیلم‌ها نشان داد که با اضافه نمودن امولسیون آویشن حاصله از توئین 80 میزان زبری و خشنی نمونه فیلم کاهش داد. نتایج حاکی از آن بود که با افزودن امولسیون آویشن به فیلم‌های خوراکی که بر پایه پکتین و پروتئین آب‌پنیر، میزان نفوذپذیری به بخارآب به‌طور چشمگیری کاهش یافت. همچنین نتایج نشان داد با اضافه نمودن امولسیون آویشن حاصله از تغلیظ کننده تحت خلأ و خشک‌کن میزان انحلال‌پذیری نیز افزایش ولی با افزودن امولسیون آویشن حاصله از توئین 80 میزان انحلال‌پذیری کاهش یافت. اضافه نمودن امولسیون آویشن حاصله از دستگاه تغلیظ کننده تحت خلأ و خشک‌کن پاششی نانو سبب کاهش میزان نفوذپذیری فیلم‌ها به نور شد. نتایج مربوط به رنگ‌سنجی نمونه‌ها نشان داد که میزان روشنایی با افزودن امولسیون آویشن تولیدشده از دستگاه تغلیظ کننده تحت خلأ و خشک‌کن پاششی نانو، افزایش یافت اما با افزودن امولسیون آویشن به‌دست‌آمده از توئین 80، میزان روشنایی را کاهش داد. نتایج مربوط به پارامتر a* از تفاوت معنی­داری بین نمونه‌های پودر خشک‌کن و تغلیظ کننده تحت خلأ با نمونه شاهد حاکی بود ولی میان نمونه توئین 80 با نمونه شاهد هیچ‌گونه اختلاف معنی‌داری مشاهده نگردید. نتایج شاخص b* نشان داد که تمامی نمونه‌ها با یکدیگر اختلاف معنی‌داری در سطح 5 درصد داشتند.
کلیدواژه‌ها
فیلم خوراکی
پکتین
پروتئین آب‌پنیر
خواص فیزیکی مکانیکی
نانو امولسیون پیکرینگ

موضوعات

عنوان مقاله English

Investigating physical and mechanical properties of edible film based on pectin and whey protein, containing thyme essential oil using Pickering nanoemulsion method

نویسندگان English

Haniyeh Nikbakht 1
Ahmad Rajaei 2
Mohamad Hadi Movahednejad 3
1 MS. Graduated of Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran
2 Associated Proffesor of Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran
3 Assistant Proffesor of Department Biosystem engineering, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran
چکیده English

In recent years, the use of edible films has attracted the attention of many researchers. These films have contributed a lot to the environment due to their biodegradable nature. In this research, the edible film based on pectin and the cultivation of cheese juice contains thyme essential oil emulsion, which was investigated by three methods (condenser under vacuum with oven, nano spray dryer and Tween 80). The findings of the investigation of the film structure and the amount of particle dispersion on the surface of the films showed that the roughness and roughness of the film sample was reduced by adding thyme emulsion from Tween 80. The results indicated that by adding thyme emulsion to edible films based on pectin and cheese culture, the permeability to water vapor decreased significantly. Also, the results showed that by adding the thyme emulsion obtained from the thickener under the influence of vacuum and drying, its increase rate was reduced by adding the thyme emulsion obtained from Tween 80. Adding the thyme emulsion obtained from the vacuum concentrator and nano spray dryer reduced the light permeability of the films. The colorimetric results of the samples showed that the brightness increased with the addition of thyme emulsion produced with a vacuum concentrator and nano spray dryer, but the brightness decreased with the addition of thyme emulsion obtained from Tween 80. The results related to L* indicated a significant difference between the samples of drying powder and thickener under vacuum with the control sample, but no significant difference was observed between the sample of Tween 80 and the sample. The b* index showed that all samples show results with a difference of 5%.

کلیدواژه‌ها English

Edible film
Pectin
Whey protein
Mechanical properties
Pickering nanoemulsion
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