بررسی نرخ رهایش و ویژگی‌های فیزیکوشیمیایی، آنتی‌اکسیدانی و ضد‌‌میکروبی فیلم نشاسته حاوی اسانس دارچین و نانوفیبر کیتوزان

نوع مقاله : مقاله پژوهشی

نویسندگان

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

2 دانش آموخته کارشناسی ارشد علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، موسسه آموزش عالی آفاق، ارومیه، ایران

3 دانشجوی کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

چکیده

در این پژوهش، فیلم نانوکامپوزیت فعال آنتی­اکسیدانی برپایه بیوپلیمر نشاسته حاوی اسانس دارچین و نانوفیبر کیتوزان (CHNF) تولید شد. هر دو ترکیب در غلظت‌های صفر، 5/2 و 5 درصد به ترکیب فیلم نشاسته اضافه شدند و تأثیر آنها بر روی خواص بازدارندگی، ویژگی‌های مکانیکی و مورفولوژیکی و خاصیت آنتی­اکسیدانی فیلم نشاسته بررسی شد. همچنین نرخ رهایش اسانس از فیلم‌های نانوکامپوزیت در دو دمای 4 و 25 درجه سلسیوس مطالعه شد. افزودن اسانس دارچین باعث افزایش نفوذپذیری نسبت به بخار آب (WVP) شد اما جذب رطوبت را کاهش داد. درحالی‌که CHNF باعث کاهش قابل توجه در هر دو پارامتر شد. اسانس دارچین استحکام کششی فیلم نشاسته را کاهش داد اما CHNF باعث افزایش مقاومت کششی و کاهش درصد ازدیاد طول در فیلم نشاسته شد. نتایج آزمون XRD و FTIR ضمن تأیید پخش یکنواخت هردو ترکیب در بستر فیلم نشاسته، نشان دادند که افزودن آنها تأثیری بر خواص ساختاری فیلم ندارد و هم‌چنین اتصالات قابل توجهی بین نانوذره، اسانس و رشته‌های نشاسته ایجاد نشده است. اسانس دارچین بخصوص در غلظت 5 درصد اثر قابل توجهی در افزایش خاصیت آنتی­اکسیدانی فیلم نشاسته داشت اما حضور CHNF باعث کاهش فعالیت آنتی­اکسیدانی اسانس در فیلم شد. بررسی نرخ رهایش اسانس به داخل اتانول 96 درصد نشان داد که با افزایش دما از 4 به 25 درجه سلسیوس، میزان مهاجرت اسانس در همه نمونه‌ها به‌طور قابل توجهی افزایش می‌یابد. فیلم‌های حاوی اسانس خالی بیشترین میزان رهایش را داشتند و در حضور CHNF، نرخ رهایش اسانس به‌صورت کنترل شده درآمد. به‌طور کلی نتایج این پژوهش نشان داد که با افزودن اسانس دارچین و نانوالیاف کیتوزان به فیلم نشاسته می‌توان فیلمی با خواص کاربردی مطلوب و با رهایش کنترل شده تولید نمود.

کلیدواژه‌ها

عنوان مقاله [English]

Investigation of the Release Rate and Physicochemical, Antioxidant and Antimicrobial Properties of Starch Films Containing Cinnamon Essential Oil and Chitosan Nanofiber

نویسندگان [English]

  • Hadi Almasi 1
  • Neda Bohlul Dananadeh 2
  • Sina Ardebilchi Marand 3
1 Associate professor of Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
2 MSc graduate of Department of Food Science and Technology, Faculty of Agriculture, Afagh High Educational Institure, Urmia, Iran
3 MSc student of Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
چکیده [English]

In this research, antioxidant active nanocomposite film based on starch was prepared by incorporation of cinnamon essential oil (CEO) and chitosan nanofibers (CHNF). Both of the additives were added at concentrations of 0, 2.5 and 5 % and their effect on barrier, mechanical and morphological characteristics and antioxidant properties were investigated. Also, the release rate of CEO from nanocomposites was studied at two temperatures. With adding CEO water vapor permeability (WVP) was increased, but moisture absorption was decreased. However, CHNF caused to significant decrease of both parameters. CEO decreased the tensile strength of starch films but CHNF increased tensile strength and decreased elongation of films. Results of XRD and FTIR tests approved the homogenous distribution of CEO and CHNF in starch matrix. Also they approved that there are no structural changes and no new interactions after addition of CEO and CHNF to starch film. CEO especially in the concentration of 5% significantly increased the antioxidant activity of starch film, but CHNF decreased its antioxidant activity. Investigation of release rate of essential oil into ethanol (96 %) revealed that by increasing temperature from 4 to 25 °C, the release rate was significantly increased in all samples. The films containing CEO had the highest release rate and its release was controlled after incorporation of CHNF. Generally, the results of this research indicated that by addition of CEO and CHNF to starch film can prepare films with good properties and controlled release characteristics.

کلیدواژه‌ها [English]

  • starch
  • active film
  • cinnamon essential oil
  • chitosan nanofibers
  • release controlling

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مهندسی بیوسیستم ایران
دوره 52، شماره 2
تیر 1400
صفحه 251-237

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سابقه مقاله

  • تاریخ دریافت: 16 دی 1399
  • تاریخ بازنگری: 05 اسفند 1399
  • تاریخ پذیرش: 21 فروردین 1400

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