بررسی تأثیر بسته بندی نانوکامپوزیت ضدمیکروبی برپایه پلی اتیلن با چگالی پایین حاوی نانوذرات دی اکسید تیتانیوم در افزایش ماندگاری قارچ دکمه ای (Agaricus bisporus)

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

2 کارشناس ارشد واحد تحقیق و توسعه گروه صنایع غذایی شیرین عسل، تبریز، ایران

3 کارشناس ارشد صنایع غذایی، گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی واحد تبریز، تبریز، ایران

چکیده

هدف از پژوهش حاضر، توسعه‌ی یک بسته بندی فعال ضدمیکروبی برای افزایش ماندگاری قارچ دکمه ای (Agaricus bisporus) بود. نانوذرات دی اکسید تیتانیوم (TiO2) در سه سطح صفر، 5/0 و 5/1 درصد به ترکیب فیلم پلی اتیلن با دانسیته پایین (LDPE) اضافه شدند و به روش اکستروژن دمشی فیلم نانوکامپوزیت تولید شد. از این فیلم‌ها برای بسته بندی قارچ تازه استفاده شد. همچنین به منظور تحریک فعالیت ضدمیکروبی فیلم‌ها از تابش دهی نور UV روی نمونه‌های بسته بندی شده به مدت 15 دقیقه استفاده شد. بررسی خاصیت ضدمیکروبی فیلم‌ها نشان داد که  بازدارندگی در برابر رشد Staphylococcus aureus و Escherichia coli با افزایش میزان TiO2و همچنین تحت تأثیر تابش دهی UV افزایش می‌یابد. نمونه‌های قارچ به مدت 15 روز در دمای یخچال نگهداری شدند و آزمون های فیزیکوشیمیایی و بررسی کیفیت میکروبی روی آنها انجام شد. میزان افت وزن و کاهش ترکیبات فنولی و همچنین کاهش ویتامین C در اثر استفاده از بسته­بندی‌های نانوکامپوزیت بطور قابل توجهی کاهش یافت و این تأثیر با افزایش میزان TiO2بیشتر شد. شاخص قهوه‌ای شدن و اختلاف رنگ با قارچ تازه در نمونه‌های بسته بندی شده در فیلم حاوی 5/1 درصد TiO2و تابش دهی شده با نور UV کمتر از سایر نمونه‌ها بود. با گذشت زمان، بار میکروبی نمونه‌های قارچ افزایش یافت اما فیلم‌های فعال توانستند این افزایش را کنترل کنند. بطور کلی پژوهش حاضر نشان داد که استفاده از نانوذرات TiO2 در فیلم LDPE به عنوان بسته بندی فعال غیرتماسی همراه با تابش دهی نور UV قادر است ماندگاری قارچ را افزایش داده و خصوصیات کیفی آن را در طول مدت عرضه، در سطح مطلوبی حفظ کند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Studying of the effect of low density poly ethylene (LDPE) based antimicrobial nanocomposite packaging containing TiO2 nanoparticles on the shelf-life extension of button mushroom (Agaricus bisporus)

نویسندگان [English]

  • Hadi Almasi 1
  • Behbood Pourfathi 2
  • Roghayeh Mokhtari Zonouzi 3
1 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
2 R&D member of Shirin Asal food industry Co, Tabriz, Iran
3 MSc graduate, Department of Food Science, Faculty of Agriculture, Islamic Azad university of Tabriz, Tabriz, Iran
چکیده [English]

    The aim of this research was to develop an antimicrobial active packaging for shelf life extension of button mushrooms (Agaricus bisporus). TiO2 nanoparticles at three levels of 0, 0.5 and 1.5% were added to the low density polyethylene (LDPE) film and nanocomposite films were produced by blowing extrusion method. These films were used for packaging of fresh mushrooms. Also, UV irradiation was used on the packaged samples for 15 min to stimulate the antimicrobial activity of the films. Evaluation of antimicrobial properties of films revealed that the inhibitory effect against growth of E. coli and S. aureus increased by increasing TiO2 content and also by UV irradiation. Mushroom samples were stored for 15 days at refrigerator and physicochemical and microbial tests were applied on them. Weight loss, decreasing of phenolic compounds and also losing of vitamin C were decreased by using nanocomposite films and this effect increased by increasing TiO2 content. Browning index and color difference with fresh mushroom was the lowest for 1.5% TiO2 loaded and UV irradiated samples. Microbial counts of mushrooms increased during storage but active films were able to control this increment. Generally, this research indicated that the using of TiO2 in the LDPE film as a non-contact active packaging along with UV irradiation is able to increase the shelf life of mushroom and preserve its quality attributes during the supply period. 

کلیدواژه‌ها [English]

  • Button mushrooms
  • Nanocomposite films
  • Chemical Properties
  • TiO2 nanoparticles
  • UV irradiation
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