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بررسی خواص فیزیکی، آنتی اکسیدانی و مکانیکی فیلم پکتین فعال حاوی اسانس نعناع فلفلی و رازیانه | ||
مهندسی بیوسیستم ایران | ||
مقاله 11، دوره 50، شماره 1، فروردین 1398، صفحه 129-143 اصل مقاله (1.1 M) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2018.254534.665056 | ||
نویسندگان | ||
سجاد پیرسا* 1؛ افشار اصدق2 | ||
1گروه علوم و صنایع غذایی دانشکده کشاورزی دانشگاه ارومیه | ||
2دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه | ||
چکیده | ||
در این پژوهش اسانس نعناع فلفلی، رازیانه در سطوح (5/0، 1، 5/1 درصد) به صورت جدا و ترکیبی در فیلم خوراکی پکتین به منظور تغییر خواص عملکردی فیلمها به کار گرفته شد. نتایج بدست آمده نشان داد که افزودن اسانس نعناع فلفلی و رازیانه به فیلم سبب کاهش معنیدار در میزان حلالیت و رطوبت فیلم شد (05/0p<)، تأثیر اسانس رازیانه در کاهش حلالیت بیشتر از اسانس نعناع فلفلی بود. با افزایش غلظت اسانسها در فیلم کدورت ازAu.nm-1 72/0 تا Au.nm-197/5 افزایش یافت ولی استفاده از ترکیب اسانسها در فیلم به سبب تشکیل امولسیون همگنتر باعث افزایش کمتر کدورت شد. نتایج آزمون FTIR نشان دهنده برهمکنش جدید بین اسانسها با پلیمر پکتین بود. بیشترین فعالیت آنتی اکسیدانی در فیلمهای حاوی 5/1 درصد اسانس رازیانه ایجاد شد، اندازهگیری ترکیبات فنولی صحت فعالیت آنتی اکسیدانی اسانسها را تایید کرد که مقدار ترکیبات فنولی برای رازیانه (گالیک اسیدmg/g 71/385) و نعناع فلفلی (گالیک اسیدmg/g 83/322) بود. مقدار نفوذپذیری به بخار آب در فیلمهای حاوی اسانس تا 50 درصد کاهش یافت. در نتایج حاصل از خواص مکانیکی، درصد کشسانی فیلمهای پکتین با افزودن اسانس به طور معنیداری افزایش یافت (05/0p<)، ولی استحکام کششی و مدول الاستیک کاهش یافت. از لحاظ تغییرات رنگ، جذب نور توسط ترکیبات فنولیک اسانس سبب کاهش در پارامتر زردی نسبت به نمونه شاهد بود، اختلاف رنگ کلی در فیلم حاوی اسانس، به دلیل وجود اسانس بیشتر از فیلمهای بدون اسانس بود، اندیس زردی و اندیس سفیدی در فیلمهای دارای اسانس به ترتیب کاهش و افزایش یافت. | ||
کلیدواژهها | ||
پکتین؛ رازیانه؛ نعناع فلفلی؛ ویژگی فیزیکوشیمیایی؛ خواص مکانیکی | ||
عنوان مقاله [English] | ||
Investigation the physical, antioxidant and mechanical properties of active pectin film containing Peppermint and Fennel essential oil | ||
نویسندگان [English] | ||
sajad pirsa1؛ Afshar Asdagh2 | ||
1Department of Food Science and Technology Faculty of Agriculture, Urmia University, P.O. Box 57561-51818, Urmia, Iran | ||
2MSc student, Department of food science and technology, faculty of agriculture, Urmia university, Urmia, Iran | ||
چکیده [English] | ||
In this research, peppermint and fennel essential oil (0.5, 1.5, and 1.5%) was used separately and in combination in pectin film to change the functional properties of films. The results showed that the addition of peppermint and fennel essential oil to the film caused a significant decrease in solubility and moisture content of the film (p<0.01). The effect of fennel essential oil on reducing the solubility was higher than peppermint. By increasing the concentrations of essential oil in the film, the opacity of films was increased from 0.72 Au.nm-1 to 5.97 Au.nm-1, but the use of the combination of essential oil in the film formed homogeneous emulsion and had less effect on opacity. The FTIR analysis showed a new interaction between essential oils and pectin. The most antioxidant activity was found in films containing 1.5% fennel essential oil, the phenolic compounds confirmed the antioxidant activity of the essential oil, the phenolic compounds content was (385/71 mg/g Gallic acid) for fennel and peppermint (322/83 mg/g Gallic acid). Water vapor permeability was decreased 50% by adding essential oil in films. In the results of mechanical properties, the elongation percentage of pectin films increased significantly by addition the essential oil (p<0.01), but the tensile strength and elastic modulus decreased. In terms of color changes, light absorption by phenolic compounds of essential oil decreased the yellowness index compared with the control sample, total color difference in the film containing essential oil, was higher than control films due to the presence of essential oil, the yellowness index and white index in the films containing essential oil decreased and increased, respectively. | ||
کلیدواژهها [English] | ||
Pectin, Fennel, Peppermint, Physicochemical properties, Mechanical properties | ||
مراجع | ||
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