فیلم نانوکامپوزیت هیدروکسی پروپیل متیل سلولز/کیتوزان/آنتوسیانین پوست بادمجان/نانوذرات اکسیدروی سنتز شده به روش سبز با استفاده از عصاره کلاهک بادمجان برای افزایش ماندگاری فیله ماهی سفید دریای خزر (Rutilusfrisii kutum)
محورهای موضوعی : فراورده های آبزی
مهسا صالحی
1
,
امیر شاکریان
2
,
زهره مشاک
3
,
ابراهیم رحیمی
4
1 - دانشجوی دکترای بهداشت مواد غذایی
2 - دانشگاه آزاد اسلامی واحد شهرکرد
3 - گروه بهداشت مواد غذایی، دانشکده دامپزشکیریال دانشگاه آزاد اسلامی کرج، کرج-ایران
4 - گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
کلید واژه: فیلم بسته‌بندی, ماهی سفید دریای خزر, نانوذرات اکسیدروی, سنتز سبز, عصاره کلاهک بادمجان,
چکیده مقاله :
مقدمه و هدف: بسته‌بندي فعال از طریق تغييرات ناخواسته شيميايي يا زيستي در محتويات يا فضاي داخل بسته‌بندي، ايمني و مدت زمان نگهداري موادغذايي را افزايش می‌دهد. در این مطالعه، تاثیرکیتوزان/ آنتوسیانین پوست بادمجان/ نانوذرات اکسیدروی سنتز شده از عصاره کلاهک بادمجان (در سه سطح 1، 3 و 5 درصد) در ماتریس فیلم هیدروکسی پروپیل متیل سلولز بر مدت ماندگاری فیله‌های ماهی سفید دریای خزر بررسی شد. روش کار: جهت تعیین کیفیت فیله‌های ماهی از آزمون‌های شیمیایی (pH، TVB-N و TBARs ) و میکروبی (شمارش باکتری‌های سایکروفیل، مزوفیل و انتروباکتریاسه)، ارزیابی حسی (طعم، بو، بافت، رنگ و پذیرش کلی) طی 14 روز (در روزهای 0، 1، 7 و 10 و 14) نگهداری در دمای یخچالی بر روی تیمارها استفاده شد. نتایج: میانگین اندازه نانوذرات سنتز شده 527/0 نانومتر بود. توزیع پراکندگی یکنواخت نانو ذرات روی سنتز شده از عصاره کلاهک بادمجان با PDI برابر 332/0 با آزمون DLS تأیید شد. بطورکلی، داده‌ها نشان دهنده تأثیر مثبت فیلم بسته‌بندی بر ماندگاری فیله‌های ماهی سفید دریای خزر بود. بالاترين ميزان pH، TVB-N و TBARs و جمعيت باکتري‌هاي مزوفيل، سايکروتروف و انتروباکترياسه متعلق به نمونه شاهد و پائين‌ترين ميزان آن متعلق به فيلم نانوکامپوزيت حاوی 5% نانوذرات اکسیدروی سنتز شده از عصاره کلاهک بادمجان بود. فیله‌های بسته‌بندی شده در به فيلم نانوکامپوزيت حاوی 5% نانوذرات اکسیدروی در طی دوره ذخیره‌سازی بالاترین امتیاز حسی را داشتند. نتیجه‌گیری: بنابراین فیلم نانوکامپوزیت تولید شده می‌تواند به عنوان بسته‌بندی فعال برای افزایش مدت زمان ماندگاری فیله ماهی دریای خزر استفاده شود.
Introduction and purpose: Active packaging enhances the safety and shelf life of food products by unwanted chemical or biological changes to the contents or internal environment of the packaging. In this study, the effect of chitosan/eggplant peel anthocyanin/ZnONPs synthesized from eggplant cap extract (at three levels of 1, 3, and 5%) in a HPMC film matrix on the shelf life of Caspian Sea white fish fillets was investigated. Methods: Chemical (pH, TVB-N, and TBARs) and microbiological (psychrophilic, mesophilic bacteria, and Enterobacteriaceae count) tests, sensory attributes (flavor, odor, color, texture and overall acceptance) were used to determine the quality of fish fillets during 14 days (at days 0, 1, 7, 10, and 14) of storage at refrigerated temperature. Results: The average size of the synthesized nanoparticles was 0.527 nm. The uniform dispersion of nanoparticles on the synthesized films from eggplant cap extract was confirmed by DLS test with PDI of 0.332. Overall, the results indicated a positive effect of packaging film on the shelf life of Caspian Sea white fish fillets. The highest levels of pH, TVB-N, TBARs, and mesophilic, psychrophilic, and enterobacterial bacterial populations were observed in the control sample, while the lowest levels were observed in the nanocomposite film containing 5% eggplant cap extract-synthesized ZnO nanoparticles. Fish fillets packaged in the nanocomposite film containing 5% ZnO nanoparticles had the highest sensory scores during storage. Conclusion: Therefore, the produced nanocomposite film can be used as active packaging to increase the shelf life of Caspian Sea fish fillet.
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