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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 | ||
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