مقایسه اثر بسته بندی با فیلم نانوکامپوزیت سه جزئی شامل پلی لاکتیک اسید، کیتوسان و نانوذرات دیاکسید تیتانیوم بر کیفیت و افزایش ماندگاری نان تست چاودار
محورهای موضوعی : تکنولوژی مواد غذایی- کنسرو و بسته بندیزهرا سلطانی 1 , حمید توکلی پور 2 , مهسا تبری 3
1 - دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.
2 - استاد، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.
3 - استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران.
کلید واژه: بسته بندی, نان چاودار, کیتوسان, دی اکسید تیتانیوم, پلی لاکتیک اسید,
چکیده مقاله :
در این مطالعه، فیلمهای پلی لاکتیک اسید در ترکیب با نسبتهای مختلف کیتوسان و نانوذرات دیاکسید تیتانیوم برای افزایش مدت نگهداری نان چاودار سنتز شدند. شناسایی فیلمها با طیفسنجی تبدیل فوریه فروسرخ انجام شد. بالاترین مقاومت کششی (66/1 مگاپاسکال)، ضخامت (140/0 میلیمتر)، ظرفیت جذب آب (30/5 درصد) و کدورت (45/434)، همچنین مقادیر کمتر در نفوذپذیری بخار آب (7-10×322/0 گرم بر متر بر ثانیه پاسکال)، حلالیت در آب (83/2 درصد) و نفوذپذیری اکسیژن (7-10×85/1 گرم بر متر بر ثانیه پاسکال) به پوشش پلی لاکتیک اسید- کیتوسان 3 درصد- دی اکسید تیتانیوم 5 درصد نسبت داده شد. این پوشش همچنین بالاترین مقادیر درخشندگی، زردی و قرمزی را نشان داد. کمترین سختی (383/0) و بیشترین مقدار فعالیت آب (756/0) مربوط به فیلم پلی لاکتیک اسید-کیتوسان 3 درصد-دی اکسید تیتانیوم 5 درصد بود. پوشش محتوی پلی لاکتیک اسید با کیتوسان 3 درصد و دی اکسید تیتانیوم 5 درصد بیشترین اثر کاهنده در مقابل کپک را گزارش داد و تفاوت معنیداری بین تیمارهای مختلف در طول زمان نگهداری مشاهده شد (p≤0.05). به طور کلی، نانو فیلم سه جزئی سنتز شده دارای پتانسیل عالی در افزایش ماندگاری نان چاودار به مدت ۱۵ روز است. از این رو، میتوان آن را به عنوان پوششی کارآمد برای حفظ کیفیت نان استفاده کرد.
In this study, films based on polylactic acid (PLA), chitosan (CS), and titanium dioxide nanoparticles (TiO2NPs) were fabricated for extending the storage period of rye bread. Fourier transform infrared spectroscopy (FTIR) confirmed the successful synthesis of films. Higher tensile strength (1.66 MPa), thickness (0.140 mm) water absorption capacity (5.30%), and opacity (434.45) parameters, as well as lower values in water vapor permeability (0.322×10-7 g m-1s-1Pa-1), water solubility (2.83%), and oxygen permeability (1.85×10-7g-1m-1 s-1 Pa-1) was assigned to the PLA-CS 3%-TiO2 5% . This coating also showed highest values of radiance, yellowness and redness. The minimum hardness (0.383) and maximum value of water activity (0.756) were related to the PLA-CS 3%-TiO2 5% film. Coating containing PLA with 3% CS and 5% TiO2 revealed the most reducing effect versus mold and a significant difference was observed between different treatments during the storage time (p≤0.05). In general, the synthesized three-component nanofilm has great potential in increasing the shelf life of rye bread for 15 days. Therefore, it can be used as an efficient coating to maintain the quality of bread.
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