اثر فیلم‌ زیست‌تخریب‌پذیر بر پایه پلی ‌وینیل‌‌ استات/ ژلاتین حاوی اسانس گلپر بر افزایش زمان ماندگاری نان پیتا

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین–پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران

2 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین–پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران

3 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین–پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران

چکیده

استفاده از فیلم‌های زیست‌تخریب‌پذیر حاوی ترکیبات ضدمیکروبی برای بسته­بندی یکی از روش‌های مؤثر در کاهش آلودگی‌های زیست‌محیطی و ایمنی در محصولات غذایی است. هدف از این تحقیق بررسی اثر فیلم‌ زیست‌تخریب‌پذیر بر پایه پلی ‌وینیل ‌استات/ ژلاتین حاوی اسانس گلپر بر افزایش زمان ماندگاری نان پیتا بود. فیلم بر پایه پلی ‌وینیل ‌استات و ژلاتین با نسبت‌های 100/0، 80/20، 60/40، 40/60، 20/80، 0/100 با یکدیگر مخلوط شدند و اسانس گلپر با غلظت 1250 میکروگرم/میلی‌لیتر افزوده شد. خواص ضدمیکروبی و مکانیکی آن‌ها طی 9 روز نگهداری در دمای 25 درجه سلسیوس ارزیابی شد. سپس فیلم بهینه با بالاترین خاصیت ضدمیکروبی برای بسته­بندی نان پیتا انتخاب گردید و خواص میکروبی آن با نان پیتا بسته‌بندی ‌شده در پلی­اتیلن طی دوره نگهداری مقایسه گردید. بالاترین میزان هاله عدم رشد آسپرژیلوس نایجر و پنی‌سیلیوم اکسپانسوم متعلق به فیلم زیست‌تخریب‌پذیر پلی ‌وینیل ‌استات 40 درصد و ژلاتین 60 درصد بود. بنابراین فیلم مذکور برای بسته­بندی نان پیتا انتخاب شد. میزان کپک و مخمر و شمارش کلی در نان پیتا بسته‌بندی‌ شده در فیلم  بهینه به‌صورت معنی‌داری کمتر از نان پیتا بسته‌بندی‌شده در پلی‌اتیلن بود. با افزایش میزان ژلاتین و کاهش پلی وینیل استات میزان نفوذ به بخار آب، حلالیت، جذب آب، نفوذ به اکسیژن و ضخامت فیلم­ها افزایش یافت. استفاده از فیلم­های زیست‌تخریب‌پذیر حاوی ترکیبات ضدمیکروبی می­تواند گام مؤثری بر کاهش بار میکروبی و افزایش خواص کیفی نان طی دوره نگهداری باشد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of biodegradable film based on polyvinyl acetate / gelatin containing angelica essential oil on increasing the shelf life of pita bread

نویسندگان [English]

  • M. Salimkhaniyan 1
  • L. Nateghi 2
  • N. Zand 3
1 M. Sc Student, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
3 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
چکیده [English]

The use of biodegradable films containing antimicrobial compounds for packaging is one of the effective methods in reducing environmental pollution and the safety of food products. This study aimed to investigate the effect of biodegradable films based on polyvinyl acetate/gelatin containing Angelica essential oil on increasing the shelf life of pita bread. Films based on polyvinyl acetate and gelatin were mixed with 0/100, 20/80, 40/60, 60/40, 80/20, 100/0 ratios and given Angelica essential oil with a concentration of 1250 µg/ml was added. Antimicrobial and mechanical properties were evaluated during 9 days of storage at 25 °C. The optimal film with the highest antimicrobial properties was selected for packing pita bread and its microbial features were compared with pita bread packed in polyethylene. The highest growth inhibition zone of Aspergillus niger and Penicillium expansum belonged to the biodegradable film of 40% polyvinyl acetate and 60% gelatin. Thus, the film was selected for packaging pita bread. Loads of yeast and mold as well as the total bacteria in pita bread packed in the optimal biodegradable film were significantly less than a pita bread packed in polyethylene. With increasing gelatin and decreasing polyvinyl acetate, water vapor permeability, solubility, water absorption, oxygen permeability, and film thickness were increased. The use of biodegradable films containing antimicrobial compounds can be an effective step in reducing the microbial load and increasing the quality properties of bread during storage.

کلیدواژه‌ها [English]

  • Pita bread
  • polyvinyl acetate
  • Gelatin
  • Heracleum persicum essential oil
  • Biodegradable film
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