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بررسی خواص فیزیکی، مکانیکی، ممانعت‌کنندگی، و ضد میکروبی فیلم کازئینات سدیم حاوی عصارۀ پوست انار | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 5، دوره 45، شماره 2، مهر 1393، صفحه 121-130 اصل مقاله (1.38 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2014.52640 | ||
| نویسندگان | ||
| آرزو کرمی مقدم1؛ زهرا امام جمعه* 2؛ سید علی یاسینی اردکانی3 | ||
| 1دانشجوی کارشناسی ارشد علوم وصنایع غذایی دانشگاه آزاد اسلامی، واحدعلوم و تحقیقات، یزد، ایران | ||
| 2استاد دانشکدۀ مهندسی و فناوری کشاورزی، دانشگاه تهران | ||
| 3استادیار گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی، واحد علوم و تحقیقات ،یزد ،ایران | ||
| چکیده | ||
| در این مطالعه، فیلم‌های خوراکی کازئینات سدیم دارای عصارۀ پوست انار در سه سطح غلظتی MIC2×5/1×1 تولید شد و خواص ضد میکروبی، فیزیکی و مکانیکی، و بازدارندگی آن‌ها بررسی شد، همچنین به‌منظور بررسی تغییرات ریزساختاری ناشی از افزودن عصارۀ ضد میکروبی، تصاویر میکروسکوپ الکترونی از سطح و مقطع عرضی فیلم‌ها تهیه گردید. ملاحظه شد با افزودن عصاره تا غلظت دو برابر MIC مقادیر ضخامت و حلالیت به‌ترتیب از 054/0 میلیمتر و 18/92 درصد به 061/0 میلیمتر و 37/95 درصد افزایش پیدا کرد و موجب کدرشدن فیلم‌ها شد. همچنین افزودن عصارۀ پوست انار به‌طور قابل توجهی باعث افزایش نفوذپذیری (تا (g/s.m.Pa) 9-10×90/3) به بخار آب گردید، اما خواص مکانیکی کاهش پیدا کرد. برای تعیین قدرت ضد میکروبی فیلم‌های تولید‌شده از روش دیسک‌های انتشاری استفاده و قطر هالۀ ایجاد‌شده در سطح پلیت‌ها اندازه‌گیری گردید و خصوصیات ضد میکروبی فیلم‌ها روی دو گونه باکتری گرم مثبت و گرم منفی آزمایش شد. به‌طورکلی فیلم‌ها بر باکتری‌های گرم مثبت مؤثرتر از باکتری‌های گرم منفی بودند. | ||
| کلیدواژه‌ها | ||
| خواص ضد میکروبی؛ خواص فیزیکی و مکانیکی؛ عصارۀ پوست انار؛ فیلم خوراکی؛ کازئینات سدیم | ||
| عنوان مقاله [English] | ||
| Effect of Pomegranate Peel Extract on the Antibacterial and MechanicalProperties of Sodium Caseinate Film | ||
| نویسندگان [English] | ||
| Arezoo Karami Moghaddam1؛ Zahra Emam jomeh2؛ Seyed Ali Yasini Ardakani3 | ||
| 1MSc Student M.Sc. Student, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University | ||
| 2Professor, Faculty of Agricultural Engineering and Technology, University of Tehran | ||
| 3Assistant Professor of Food Science and Technology Department, Science and Research Branch, Islamic Azad University | ||
| چکیده [English] | ||
| Throughout the present, Caseinate based edible films containing extracts of pomegranate peel were prepared in 3 levels of ×1, ×1.5 and ×2 (MIC) and the physicomechanical, thermal, antimicrobial, and barrier properties of the films studied. To assess the microstructure changes resulting from the addition of the antimicrobial extracts, SEM images were prepared from the surface and cross-section of the films. Addition of the extract at concentrations up to ×2 MIC increased the values for thickness and solubility from 0.054mm and 92.18% to 0.061mm and 95.37% respectively, and caused the films to become opaque. Also, addition of pomegranate peel extract significantly increased the WVP (upto 3.90×10-9 g/s.m.pa) of the prepared films, but lowered the mechanical properties. To evaluate the antimicrobial property of the prepared films’ disc diffusion method was applied and the diameter of the formed halo measured. Antimicrobial properties of edible films were tested against two strains of Gram-positive and Gram-negative bacteria. Films were more responsive against Gram-positive bacteria than against Gram-negative ones. | ||
| کلیدواژه‌ها [English] | ||
| Edible film, Casinat sodium, Extract of pomegranate peel, Physicomechanical properties | ||
| مراجع | ||
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