خواص کیفی، حسی و میکروبی آب پرتقال تازه بسته‌بندی شده در فیلم‌های نانوکامپوزیتی پلی اتیلنی حاوی نانوذرات رس آلی و اصلاح شده و نانوذرات فلزی نقره، مس و اکسید روی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استاد تکنولوژی مواد غذایی، گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز

2 دانش آموخته کارشناسی ارشد تکنولوزی مواد غذایی، گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز

چکیده

هدف از این پژوهش، ارزیابی کارایی فیلم‌های پلی اتیلنی حاوی نانوذرات مختلف در ازدیاد عمر ماندگاری آب‌پرتقال تازه بود. آب پرتقال بسته بندی شده در این فیلم‌ها از نظر پایداری میکروبی، تغییرات اسید آسکوربیک، pH، شاخص­های رنگ و ویژگی‌های حسی در روز تولید و پس از 7، 28 و 56 روز نگهداری در دمای یخچال ارزیابی شدند. جمعیت کپک و مخمر، باکتری‌های اسیددوست و باکتری­های مزوفیل هوازی در آب پرتقال بسته بندی شده در فیلم‌های نانوکامپوزیتی حاوی نانوذرات فلزی به طور معنی‌داری (05/0>p) کمتر از فیلم‌های حاوی نانورس و فیلم شاهد بود. فیلم­های حاوی نانوذرات فلزی نسبت به سایر فیلم‌ها، قوی­ترین اثر ضدمیکروبی را پس از 28 روز نگهداری نشان دادند. بسته‌های حاوی نانو ذرات ‌خاک‌ رس ‌اصلاح ‌شده ‌آلی کمترین مقدار کاهش اسیدآسکوربیک را نسبت به سایر فیلم‌ها داشتند. pH آبمیوه با گذشت زمان روند افزایشی داشت و در فیلم‌های حاوی نانو ذرات ‌فلزی کمتر از فیلم‌های دیگر بود. شدت تغییرات کلی رنگ (E∆) و اندیس قهوه­ای شدن (BI) آب‌پرتقال در بسته‌های حاوی نانوذرات فلزی در مقایسه با بسته‌های حاوی نانو ذرات ‌خاک ‌رس ‌اصلاح شده ‌آلی و بسته شاهد افزایش معنی‌داری (05/0>p) نشان داد. بالاترین و پایین ترین امتیاز حسی پذیرش کلی به ترتیب برای آب‌پرتقال موجود در بسته‌های حاوی نانوذرات فلزی و بسته‌های شاهد به دست آمد. مقدار مهاجرت یون‌های نقره، مس و روی از فیلم­های حاوی نانوذرات فلزی کمتر از مقدار حد مجاز مسمومیت‌زایی طبق استانداردهای مربوطه به دست آمد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Quality, sensory and microbial characteristics of fresh orange juice packed in LDPE nanocomposite films incorporating organoclay, modified nanoclays and Ag, Cu and ZnO nanoparticles

نویسندگان [English]

  • Seyed Hadi Peighambardoust 1
  • Leila Poursharif 2
1 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz
2 MSc Graduated, Department and Food Science, College of Agriculture, University of Tabriz, Tabriz
چکیده [English]

The aim of this research was to investigate the efficiency of LDPE films incorporating fifferent nanofillers in extending orange juice shelf life. Fresh orange juice packed in different films was assessed for microbial stability, ascorbic acid content, pH, color parameters and sensory quality during 0, 7, 28 and 58 d of storage. Mold and yeast growth, acidophil and aerobic mesophil bacteria populations in orange juice packed in nanocomposite films containing metallic nanoparticles were significantly (p<0.05) lower than those of LDPE films containing nanoclay as well as pure LDPE films. LDPE with metallic nanoparticles compared to other films showed the strongest antimicrobial effect after 28 d. The least ascorbic acid loss was seen in LDPE-modified organoclay films compared to other nanocomposite films. pH increased upon storage and the lowest pH was measured in LDPE-metallic nanoparticles compared to other treatments during different days of storage. Overall color change (∆E) and browning index (BI) of orange juice packed in LDPE-metallic nanoparticles films were significantly (p<0.05) higher than those packed in LDPE-modified organoclay and control films (pure LDPE). The highest and lowest overall sensory scores was obtained for orange juice packed in LDPE-metallic nanoparticles and control films, respectively.

کلیدواژه‌ها [English]

  • Orange juice
  • Nanocomposite film
  • Shelf life
  • quality
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