بررسی اثر نانو ذرات اکسید روی بر خواص فیزیکوشیمیایی و آنتی‌اکسیدانی فیلم‌های بر پایه آرد سنجد و ژلاتین

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

2 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

3 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

چکیده

در این پژوهش، فیلم‌های بر پایه ژلاتین- آرد سنجد حاوی نانو ذرات اکسید روی (0، 2، 4 و 6% وزنی/وزنی) مورد مطالعه قرار گرفت. ضخامت، حلالیت، نفوذ پذیری به بخار آب، ازدیاد طول تا نقطه شکست فیلم‌های حاوی نانو ذرات اکسید روی، بیشتر از فیلم‌های شاهد بود. با افزایش درصد نانو ذرات اکسید روی، میزان روشنایی (L*) و شفافیت فیلم‌ها کاهش و پارامترهای قرمزی (a*)و زردی (b*) افزایش یافت )05/0 (P  

کلیدواژه‌ها


عنوان مقاله [English]

The Effect of ZnO Nanoparticles on Physicochemical and AntioxidantProperties of Films Based on Gelatin and Russian Olive Flour

نویسندگان [English]

  • mahsa Nouraddini 1
  • forogh mohtarami 2
  • Mohsen Esmaiili 3
1 Graduated MSc student, Food science and technology department, Agricultural faculty, Urmia University, Urmia, Iran
2 Assistant Professor, Food science and technology department, Agricultural faculty, Urmia University, Urmia, Iran.
3 Professor, Food science and technology department, Agricultural faculty, Urmia University, Urmia, Iran.
چکیده [English]

In this study, edible films based on gelatin - russian olive flour (Elaeagnus angustifolia L.) incorporated with ZnO nanoparticles (2, 4 and 6% w/w) were investigated. The thickness, solubility, water vapor permeability, elongation to breakpoint of films with ZnO were higher than control ones. Color measurement of the edible films indicated that increasing the percent of ZnO nanoparticles, decreased the brightness(L*) and transparency and increased the a* and b* parameters of films (P < 0.05). In general, adding nanoparticles up to 4% increased the antioxidant capacity of the films compared to the control sample. Morphology images of the films showed that with the addition of ZnO the surface of the films was roughercompared to the control sample. Moreover, ZnO nanoparticles decreased the biodegradability of films. In general, films based on gelatin and russian olive flour with 2% ZnO are suitable films with good physical and chemical properties for food packaging.

کلیدواژه‌ها [English]

  • Mechanical properties
  • Antioxidant activity
  • biodegradability

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