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تولید فیلم کفیران-پلی یورتان پایه آبی حاوی اسانس رزماری جهت نگهداری گوشت شترمرغ | ||
مهندسی بیوسیستم ایران | ||
مقاله 12، دوره 50، شماره 4، بهمن 1398، صفحه 883-893 اصل مقاله (731.24 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2019.279567.665180 | ||
نویسندگان | ||
فاطمه هدایتی راد؛ انوشه شریفان* ؛ غلامحسن اسدی | ||
گروه علوم و صنایع غذایی، دانشکده علوم کشاورزی و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران. | ||
چکیده | ||
ویژگیهای فیزیکوشیمیایی و ضدمیکروبی فیلم کفیران- پلییورتان پایه آبی حاوی اسانس رزماری با غلظتهای 2، 4، 6، 8 و 10 درصد حجمی/حجمی بررسی شد. با افزایش غلظت اسانس تصاویر میکروسکوپ الکترونی غیریکنواختی و حفرهدار شدن فیلمها را نشان دادند، در حالیکه ضخامت فیلمها تغییر معنیداری را نشان نداد (05/0 p ). میزان نفوذپذیری به بخار آب تا غظت 6 درصد افزایش و با ادامه افزایش غلظت کاهش معنیداری را نشان دادند (05/0 > p). قطر هاله عدم رشد فیلمها، قدرت مهارکنندگی بالاتر اسانس رزماری علیه Staphylococcus aureus نسبت به Escherichia coli را نشان دادند. نمونههای که با فیلم ضدمیکروبی بستهبندی شدند در پایان 12 روز زمان نگهداری در یخچال، کاهش Log cfu/g 2، 7/1 و 85/1 سیکل لگاریتمی به ترتیب در شمارش کلی میکروارگانیسمها، E. coli و S. aureus را نشان دادند. فیلم ضدمیکروبی تولیدی پتانسیل کاربرد جهت بستهبندی موادغذایی مختلف را دارا میباشند. | ||
کلیدواژهها | ||
فیلم کفیران- پلی یورتان پایه آبی؛ اسانس رزماری؛ خاصیت ضدمیکروبی؛ گوشت شترمرغ | ||
مراجع | ||
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