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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 | ||
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