پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 158 |
| تعداد شماره‌ها | 6,225 |
| تعداد مقالات | 67,685 |
| تعداد مشاهده مقاله | 114,980,799 |
| تعداد دریافت فایل اصل مقاله | 89,653,098 |
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 | ||
|
Aguilar, C.N., Aguilera-Carbo, A., Robledo, A., Ventura, J., Belmares, R., & Martinez, D .(2008).Production of antioxidant nutraceuticals by solid-state cultures of Pomegranate (Punica granatum) peel and Creosote Bush (Larrea tridentata)leaves. Journal Of Food Technology and Biotechnology, 46(2), 218-222
ASTM (1997). ASTM D1746-09: Standard Test Method for Transparency of Plastic Sheeting. American Society for Testing and Materials, Philadelphia, PA. DOI: 10.1520/D1746-09. ASTM (2001). ASTM D882-12: Standard Test Method for Tensile Properties of Thin Plastic Sheeting. American Society for Testing and Materials, Philadelphia, PA. DOI: 10.1520/D0882-12. ASTM.,(1995). ASTM E96 E96M-10: Standard Test Methods for Water Vapor Transmission of Materials. American Society for Testing and Materials, Philadelphia, PA. DOI: 10.1520/E0096_E0096M-10 Barnon, E.J., & Fineg old, S.M. (1990). Method for testing antimicrobial effectiveness. In: Diagnostic Microbiology, (8th ed.). The Moby Company. Pp:172-184. Barreto, P. L. M., Pires, A. T. N., & Soldi, V. (2003). Thermal degradation of edible films based on milk proteins and gelatin in inertatmosphere. Journal of Polymer Degradation and Stability,79, 147-152. Bourtoom, T.(2009). Edible Protein films: Properties enhancement. Journal of International Food Research.16,1-9 Bragaa, L.C., Shupp, W., Cummings, C., Jett, B., Takahashi, J.A., Carmod, L.S., Chartone- Souza, E., & Nascimento, A.M.A.(2005). Pomegranate extract inhibits Staphylococcusaureus growth and subsequent enterotoxin production. Journal of Ethnopharmachology, 96(1-2),335-339. Broumand A, Emam-Djomeh Z, Hamedi M, Razavi SH (2011) Antimicrobial, water vapour permeability, mechanical and thermal properties of casein based Zataraia multiflora Boiss. Extract containing film. LWT-Food Science and Technology 44 (10):2316-2323 Burt, S. A. and Reinders, R.D. (2003). Antibacterial activity of selected plant essential oil against Escherichia coli 0175:H7. Letter in applied microbiology, 36:162-167. Chick, J., & ustunol, Z. (1998). Mechanical and barriers properties of lactic acid and rennet precipitated casein-based edible films. Journal of food science. 63(6),1024-1027. Chick, J., and Hernandez, R. J. (2002). Physical, thermal, and barrier characterization of casein- wax- based edible films. Journal of food science, 67:1073-1079. Choi, W.S., & Han, J.H.(2001). Physical and mechanical properties of protein ˚based edible films. Journal of Food Engineering and Physical Properties. 66, 319-322. Dainelli, D., Gontard, N., Spyropoulos, D., Zondervan-van den Beuken, E., & Tobback, P.( 2008). Active and intelligent food packaging: legal aspects and safety concerns. Journal of Food Science & Technology19, S99-S108 Faq, F., Saleem, M., Krueqer, C.G., Reed, J.D., & Mukhtar, H. (2005).Anthocyanin-and hydroluzable tannin-rich poemegranate fruit extract modulates MAPK and NF-KB pathways and inhibits skin tumorigenesis in CD-1 mice. International Journal Of Cancer.113(3),423-433 Frinault., A.(1997). Proparation of casein films by a modified wet spinning process. Journal of Food Science, 62(4), 774-747. Gennadios., A.(2004). Edible films and coatings from protein. protein in food processing, wood head,Cambridge,UK,pp. 442-467. Gennadios, A.,Hann, M.A., & Kurth, L.B.(1997). Application of Edible coatings on meats,poultry and seafoods. Journal of Science and Technology.3(4),337-350. Hayrapetyan, H., Hazeleger,W.C., & Beumer, R.R.(2012). Inhibition of Listeria monocytogenes by pomegranate (Punica granatumpeel extract in mea paté at different temperatures. Journnal of Food Control, 23(1) 66-72 Hernandez, E. (1994). Edible coating from lipids and resins .In E.A.Badwin,R.Hagenmaier.&J.Bai(Ed), Edible coating and films to improve food quality, Journal of Science and Technology., 279-303. Holley, R.A.& Patel, D.(2005). Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Journal of Food Microbiology , 22(4), 273-292. Hosseini, M., Razavi, S., & Mousavi, M. A.( 2009). Antimicrobial, physical and mechanical properties of chitosan‐based films incorporated with thyme, clove and cinnamon essential oils. Journnal of Food Process and preservation. 33(6), 727-743. Ismail, T., Sestili, P., & Akhtar, S.(2012). Pomegranate peel and fruit extracts: a review of potential anti-inflammator and anti-infective effects. Journal of Ethnopharmacology. Kargiotou, C., Katsanidis, E., Rhoades, J., Kontominas, M., & Koutsoumanis, K.(2011). Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef. Journal of Food Microbial, 28(1), 158-63. Krochta, J.M.( 2002). Protein as raw materials for films and coating: definition,current status and opportunities,In A.Gennadios(Ed) .Protein based films and coatings, 1-41. Lee, K. Y., Shim, J., & Lee, H. G. (2003).Mechanical properties of gellan and gelatin composite films. Journal of Carbohydrate Polymers, (56)251-254. Li, Y., Gue, C.h., Yang, J., Wei, J., Xu, J., & Cheng, S.h.(2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Journal of Food Chemistry.(96), 260-254. Martos, V., Lopez, J.F,. Alvarez, J. A.P.(2010). Pomegranate and its many Functional Components as related to human health. Journal of Food Science and Food Safety. 9(4), 635-659. Mauer, L. J., Smith, D.E. and Labuza, T. P. (2000). Water vapor permeability, mechanical, and structural properties of edible B- casein- films. International dairy journal, 10: 353-358. Pires, C. (2011). Characterization of biodegradable films prepared with hake protein and thyme oil. Journal of Food Engineering, 105(3), 428-442. Pires, C.(2013). Hake protein edible films incoroporated with essential oils: Physical, mechanical, antioxidant and antibacterial properties. Journal of Food Hydrocolloids,10(3), 224-231. Pranoto, y., Raskshit , S. K., & Salokhe, V. M. (2005). Enhancing antimicrobial activity of chitosan films by incorporating garlic oil , potassium sorbate and nisin. Journal of Food Science and technology. 38 , 859-865. Pruneda, E.(2008). Water Vapor Permeability, Mechanical Properties and Antioxidant Effect of Mexican Oregano-Soy Based Edible Films. Journal of food science, 73(6 ), 2488-2493. Rhim, J.W., & Ng, P. K. W.(2007). Natural biopolymer-basednanocomposite films for packaging applications. Journal of Food Science and Nutrition, 47, 411˚433. Seydim, A. C., Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. J. Food Research International, 39: 639-644. Taqi, A., Askar K. A., Nagy., K, Mutihac, L., & Stamatin, L.(2011). Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films. African Journal of Biotechnology. 10(60),1296312972 Tharanathan, R.N.(2003).Biodegradable films and composite coatings: past / present and future. Journal of Food Science and Technology.(14), 71-78. Tian, H., Tang, Z., Zhuang, X., & Chen, X.(2012). Biodegradable Synthetic polymers, preparation, functionalization and biomedical application . Journal of progressin polymer science. 37(2), 237-28. Torrers, J. A., Bouzas, J. O., & Karel, M. (1985). Microbial Stabilization of Intermediate Mosture Food Surfaces.Control of Surface pH. Journal of Food Processing and Preservation.9(2),93-106. Tunc, S., & O. Duman.(2007 Thermodynamic properties and moisture adsorption isotherms of cottonseed protein isolate and different forms of cottonseed samples. Journal of Food Engineering, 81(1), 133-143. Zinoviadoi, K. G., Koutsoumains, K. P., & C. G. Biliaderis. (2009). Physico-chemical properties of whey protein isolate films containing organo oil and their antimicbial action against spoilage flora of fresh beef. Journal of Meat Sciense.82(3), 338-345. Zoreky, N. S. A. L. (2009). Antimicrobial activity of pomegranate (punicagranatum L.) fruit peels International. Jornal of food Microbiology, 134, 244- 248. | ||
|
آمار تعداد مشاهده مقاله: 2,562 تعداد دریافت فایل اصل مقاله: 2,839 |
||