بررسی تأثیر پوشش پلى اتیلن بر پایه نانو ذرات نقره برافزایش ماندگارى و برخی ویژگی های کیفی و میکروبی جوانه گندم
محورهای موضوعی : میکروبیولوژی مواد غذایی
مینا داراب
1
(کارشناس ارشدگروه مهندسی علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران)
شهلا شهریاری
2
(دانشیار گروه مهندسی شیمی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران)
حمید مظفری
3
(استادیار گروه کشاورزی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران)
کلید واژه: بسته بندی, پلی اتیلن, جوانه گندم, ماندگاری, نانو ذره نقره,
چکیده مقاله :
مقدمه: افزایش ماندگاری، کنترل عوامل فساد و حفظ کیفیت جوانه گندم در طول مدت نگهداری با استفاده از یک بسته بندی مناسب امکان پذیر می باشد. یکی از فناوری های نوینکه امروزه برای نگهداری مواد غذایی مورد توجه محققین قرار گرفته است، استفاده از بسته بندی هایی برپایه نانو ذرات می باشد.مواد و روشها: در این تحقیق، ابتدا فیلمهای بر پایه نانو ذرات نقره تهیه شد و برخی ویژگی های فیلم های شامل نفوذ بخار آب، ضخامت و مورفولوژی سطحی آنها با استفاده از میکروسکوپ الکترونی مورد ارزیابی قرار گرفت. ماندگاری، برخی ویژگی های شیمیایی و میکروبی جوانه گندم در بسته های پلی اتیلنی اصلاح شده با نانو ذرات نقره بررسی گردید. جوانه های گندم درسه نوع پوشش پلی اتیلنی حاوی 3 و 5 درصد وزنی نانو ذرات نقره و همچنین بسته بندی پلی اتیلن خالص (نمونه شاهد) بسته بندی شد، و در 3 دمای مختلف (2، 4، 6) درجه سانتی گراد و در 3 زمان نگهداری مختلف (0، 5، 10) روز مورد ارزیابی قرار گرفت.یافتهها: نتایج نشان داد که دما ، زمان نگهداری و غلظت نانو نقره در بسته بندی پلی اتیلن تأثیر معنی داری بر رطوبت ،pH و فعالیت آنزیمی جوانه گندم دارد. همچنین ماندگاری جوانه گندم با افزایش غلظت نانو نقره از 3% به 5% و با کاهش دما از 6 درجه سانتی گراد به 2 درجه سانتیگراد تا ده روز افزایش می یابد. بسته های دارای نانو ذرات توانستند به طور معنی داری (P<0.05) رشد کپک را در جوانه گندم کاهش دهند.نتیجه‌گیری: بر اساس نتایج بدست آمده استفاده از فیلمهای برپایه نانوذرات نقره باعث افزایش ماندگاری جوانه گندم می شود. جوانه گندم در بسته بندی با 5٪ نانوذرات نقره در دمای دو درجه سانتی گراد بیشترین ماندگاری را داشت و به عنوان نمونه منتخب تعیین شد.
Introduction: It is possible to increase the shelf life and maintain the quality of wheat germ during storage by using suitable packaging. One of the new technologies considered by researchers is the use of packaging based on nanoparticles.Materials and Methods: In this study, wheat germs were packaged in polyethylene packages containing silver nanoparticles, and the effect of the packaging on the quality characteristics and shelf life of wheat germ were determined. In this research work, at determining the most optimal conditions for the packaging of wheat germ, the effects of weight percent (wt%) of nanosilver (0, 3, and 5%), time of storage (0, 5, and 10 days), and three different temperatures (2, 4, and 6 0C) on the shelf life of wheat germ have been studied.Results: The results showed that temperature, storage time, and concentration of nanosilver in polyethylene packaging had significant effects on moisture, pH, and enzyme activity of wheat germ. Experimental data indicated that the storage time of wheat germ increased by increasing the concentration of nanosilver from 3% to 5% and by decreasing temperature from 6 ° C to 2 ° C for ten days. Nanoparticle packages were significantly (P <0.05) able to reduce mold growth in wheat germ.Conclusion: Based on the results, it might be concluded that the application of films based on silver nanoparticles increases the shelf life of wheat germ. Wheat germ had the highest shelf life in packaging with 5% silver nanoparticles at 2 ° C and was selected as the selected sample.
Ahari, H. (2017). The Use of Innovative nano emulsions and nano-silver composites packaging for anti-bacterial properties: An article review. Iranian Journal of Aquatic Animal Health, 3, 61-73.
Ahari, H. & Khoshboui Lahijani L. (2021). Migration of silver and copper nanoparticles from food coating. Coatings, 11, 1-23.
Ahmad, L. F., Rezg, A. A, Attia, M. R. A. (2010). Additional effect of defatted wheat germ Protein Isolate on nutritional value and functional properties of yogurts and biscuits. Australian Journal of Basic and Applied Sciences, 4(8), 3139-3147.
Alboofetileh, M., Rezaei, M., Hosseini, H. & Abdollahi, M. (2013). Effect of montmorillonite clay and biopolymer concentration on the physical and mechanical properties of alginate nanocomposite films. Journal of Food Engineering, 117, 26-33.
Aycicek, H., Oguz, U. & Karci, K. (2006). Determination of total aerobic and indicator bacteria on some raw eaten vegetables from wholesalers in Ankara. Environ Health, 209:197-201.
Azeredo, H. 2013. Antimicrobial nanostructures in food packaging. Trends in Food Science &Technology, 30, 56-69.
Costa, C., Conte, A., Buonocore G. & Del Nobile, M. (2011). Antimicrobial silver-montmorillonite nanoparticles to prolong the shelf life of fresh fruit salad. International Journal of Food Microbiology, 148, 164-167.
Cozzolino, C. A. & Nilsson, F. (2013). Exploiting the nano-sized features controlled-Release
packaging. Colloids Surf Biointerfaces,110, 208-16.
Costa, C., Conte, A., Buonocore, G., Lavorgna, M. & Del Nobile, M. (2012). Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots. Food Research International, 48, 164-169.
Chaudhry, Q., Scotte, M., Blackburn, J., Ross, B., Boxall, A. & Castle, L. (2008). Applications and implications of nanotechnologies for the food sector. Food Additive Contaminants, 25, 241–258.
Donglu, F., Wenjian, Y., Kimatu, B., Mariga, A., Liyan, Z., Xinxin, A. & Qiuhui, H. (2016). Effect of nanocomposite-based packaging on storage stability of mushrooms (Flammulina velutipes). Innovative Food Science and Emerging Technologies, 33, 489-497.
Eisenmenger, M. & Dunford, N. (2008). Bioactive components of commercial and supercritical carbon dioxide processed wheat germ oil. Journal of the American Oil Chemists Society, 85, 55-61.
Ehsani, N., Shahla Shahriari, Sh. & Famil Momen, R. (2018). Development of two packaging approaches based on nano Silver particles for increasing the shelf life of strawberry, Journal of Food Technology and Nutrition, 15, 16-26.
Goyal, S. & Goyal, G. K. (2012). Nanotechnology in food packaging. Russian Journal of Agriculture and Socio-Economic Sciences, 10, 14-22.
Greiner, R. (2009). Current and project applications of nanotechnology in the Food sector, Sao
paule, 1:243-260
Kim, J. S., Kik, E., Yu, K., Kim, J. H., Park, S. J. & Lee, S. J. (2007). Antimicrobial effect of silver nanoparticles, Nanomed: Nanotechnolol, Biol, Med, 3, 95-101.
Kumar, P., Yadava, R. K., Gollen, B., Kumar, S., Verma, R. K. & Yadava, S. (2011) . Nutritional contents and medicinal properties of wheat: a review. Life Sciences and Medicine Research, 22, 221-232.
Kim, J. G., Luo, Y. & Gross. K. C. (2004). Effect of Package Film on the Quality of Fresh-Cut Salad Savoy. Postharvest Biology and Technology, 32, 99–107.
Kuulial, L., Pippuri, T., Hultman, J., Auvinen, A., Kolppo, K., Nieminen, T., Karp, M., Björkroth, J., Kuusipalo, J. & Jääskeläinen, E. (2015). Preparation and antimicrobial characterization of silver-containing packaging materials for meat. Food Packaging and Shelf Life, 6, 53-60.
Lotti, C., Isaac, C. S., Marcia, C., Alves, R., Liberman, S. & Bretas, R. (2008). Rheological, mechanical, and transport properties of blown films of high-density polyethylene nanocomposites. European Polymer Journal, 44, 1346–1357.
Morones, J., Elechiguerra, J., Camacho, A., Holt, K., Kouri, J., Ramirez, J. & Yacaman, M. (2005). Thebactericidal effect of silver nanoparticles. Nanotechnology, 10, 2346–2353.
Metak, A., Nabhani, F. & Connoliy, S. (2015). Migration of engineered nanoparticles from packaging into food products. Journal of Food Science and Technology, 64, 781-787.
Moharam, A., Shahedi, M. & Kadivar, M. (2009). Evaluation of α-Amylase, Lipase and Lipoxygenase Activity in Wheat Flour before and after Germination. Journal of Crop Production and Processing, 47, 1-13 [In Persian].
Najafabadi, M., Afshari, H. & Minayi, S. (2012). The effect of nanofilm packaging on Bread mechanical properties. Journal of Food Science and Nutrition, 3, 73-88 [In Persian].
Rezaee, P., Shahriari, Sh. & Toktam Mostaghim, T. (2018). The Effect of polylactic acid packaging modified with clay nanoparticles on quality and shelf life of mushroom. Journal of Food Biosciences and Technology, 8, 29-40.
Rizzello, C., Cassone, A., Coda, R. & Gobbetti, M. (2011). Antifungal activity of sourdough fermented wheat germ used as ingredient for bread making. Food Chemistry, 127, 952-959.
Shetty, K. & Mccue, P. (2003). Phenolic antioxidant biosynthesis in plants for functional food application. integration of systems biology and biotechnological approaches. Food Biotechnol, 2, 67-97.
Silvestre, C. & Duraccio, D. (2011). Food packaging based on polymer nanomaterials. Progress in Polymer Science Journal, 110, 775-795.
Singh, H. N., Singh, L. & Kaur, K. (2001). Effect of sprouting conditions on functional and dynamic rheological properties of wheat. Journal of Food Engineering, 47, 23-29.
Xiaoxue Yin, I., Zhang, J., Zhao, J., Mei, M.L., Li, Q. & Chu, C. (2020). The antibacterial mechanism of silver nanoparticles and its application in dentistry. International Journal of Nanomedicine, 15, 2555–2562.
Whtehurst, R. & Barry, A. (2002). Enzymes in Food Technology, 2, USA, 270.
_||_Ahari, H. (2017). The Use of Innovative nano emulsions and nano-silver composites packaging for anti-bacterial properties: An article review. Iranian Journal of Aquatic Animal Health, 3, 61-73.
Ahari, H. & Khoshboui Lahijani L. (2021). Migration of silver and copper nanoparticles from food coating. Coatings, 11, 1-23.
Ahmad, L. F., Rezg, A. A, Attia, M. R. A. (2010). Additional effect of defatted wheat germ Protein Isolate on nutritional value and functional properties of yogurts and biscuits. Australian Journal of Basic and Applied Sciences, 4(8), 3139-3147.
Alboofetileh, M., Rezaei, M., Hosseini, H. & Abdollahi, M. (2013). Effect of montmorillonite clay and biopolymer concentration on the physical and mechanical properties of alginate nanocomposite films. Journal of Food Engineering, 117, 26-33.
Aycicek, H., Oguz, U. & Karci, K. (2006). Determination of total aerobic and indicator bacteria on some raw eaten vegetables from wholesalers in Ankara. Environ Health, 209:197-201.
Azeredo, H. 2013. Antimicrobial nanostructures in food packaging. Trends in Food Science &Technology, 30, 56-69.
Costa, C., Conte, A., Buonocore G. & Del Nobile, M. (2011). Antimicrobial silver-montmorillonite nanoparticles to prolong the shelf life of fresh fruit salad. International Journal of Food Microbiology, 148, 164-167.
Cozzolino, C. A. & Nilsson, F. (2013). Exploiting the nano-sized features controlled-Release
packaging. Colloids Surf Biointerfaces,110, 208-16.
Costa, C., Conte, A., Buonocore, G., Lavorgna, M. & Del Nobile, M. (2012). Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots. Food Research International, 48, 164-169.
Chaudhry, Q., Scotte, M., Blackburn, J., Ross, B., Boxall, A. & Castle, L. (2008). Applications and implications of nanotechnologies for the food sector. Food Additive Contaminants, 25, 241–258.
Donglu, F., Wenjian, Y., Kimatu, B., Mariga, A., Liyan, Z., Xinxin, A. & Qiuhui, H. (2016). Effect of nanocomposite-based packaging on storage stability of mushrooms (Flammulina velutipes). Innovative Food Science and Emerging Technologies, 33, 489-497.
Eisenmenger, M. & Dunford, N. (2008). Bioactive components of commercial and supercritical carbon dioxide processed wheat germ oil. Journal of the American Oil Chemists Society, 85, 55-61.
Ehsani, N., Shahla Shahriari, Sh. & Famil Momen, R. (2018). Development of two packaging approaches based on nano Silver particles for increasing the shelf life of strawberry, Journal of Food Technology and Nutrition, 15, 16-26.
Goyal, S. & Goyal, G. K. (2012). Nanotechnology in food packaging. Russian Journal of Agriculture and Socio-Economic Sciences, 10, 14-22.
Greiner, R. (2009). Current and project applications of nanotechnology in the Food sector, Sao
paule, 1:243-260
Kim, J. S., Kik, E., Yu, K., Kim, J. H., Park, S. J. & Lee, S. J. (2007). Antimicrobial effect of silver nanoparticles, Nanomed: Nanotechnolol, Biol, Med, 3, 95-101.
Kumar, P., Yadava, R. K., Gollen, B., Kumar, S., Verma, R. K. & Yadava, S. (2011) . Nutritional contents and medicinal properties of wheat: a review. Life Sciences and Medicine Research, 22, 221-232.
Kim, J. G., Luo, Y. & Gross. K. C. (2004). Effect of Package Film on the Quality of Fresh-Cut Salad Savoy. Postharvest Biology and Technology, 32, 99–107.
Kuulial, L., Pippuri, T., Hultman, J., Auvinen, A., Kolppo, K., Nieminen, T., Karp, M., Björkroth, J., Kuusipalo, J. & Jääskeläinen, E. (2015). Preparation and antimicrobial characterization of silver-containing packaging materials for meat. Food Packaging and Shelf Life, 6, 53-60.
Lotti, C., Isaac, C. S., Marcia, C., Alves, R., Liberman, S. & Bretas, R. (2008). Rheological, mechanical, and transport properties of blown films of high-density polyethylene nanocomposites. European Polymer Journal, 44, 1346–1357.
Morones, J., Elechiguerra, J., Camacho, A., Holt, K., Kouri, J., Ramirez, J. & Yacaman, M. (2005). Thebactericidal effect of silver nanoparticles. Nanotechnology, 10, 2346–2353.
Metak, A., Nabhani, F. & Connoliy, S. (2015). Migration of engineered nanoparticles from packaging into food products. Journal of Food Science and Technology, 64, 781-787.
Moharam, A., Shahedi, M. & Kadivar, M. (2009). Evaluation of α-Amylase, Lipase and Lipoxygenase Activity in Wheat Flour before and after Germination. Journal of Crop Production and Processing, 47, 1-13 [In Persian].
Najafabadi, M., Afshari, H. & Minayi, S. (2012). The effect of nanofilm packaging on Bread mechanical properties. Journal of Food Science and Nutrition, 3, 73-88 [In Persian].
Rezaee, P., Shahriari, Sh. & Toktam Mostaghim, T. (2018). The Effect of polylactic acid packaging modified with clay nanoparticles on quality and shelf life of mushroom. Journal of Food Biosciences and Technology, 8, 29-40.
Rizzello, C., Cassone, A., Coda, R. & Gobbetti, M. (2011). Antifungal activity of sourdough fermented wheat germ used as ingredient for bread making. Food Chemistry, 127, 952-959.
Shetty, K. & Mccue, P. (2003). Phenolic antioxidant biosynthesis in plants for functional food application. integration of systems biology and biotechnological approaches. Food Biotechnol, 2, 67-97.
Silvestre, C. & Duraccio, D. (2011). Food packaging based on polymer nanomaterials. Progress in Polymer Science Journal, 110, 775-795.
Singh, H. N., Singh, L. & Kaur, K. (2001). Effect of sprouting conditions on functional and dynamic rheological properties of wheat. Journal of Food Engineering, 47, 23-29.
Xiaoxue Yin, I., Zhang, J., Zhao, J., Mei, M.L., Li, Q. & Chu, C. (2020). The antibacterial mechanism of silver nanoparticles and its application in dentistry. International Journal of Nanomedicine, 15, 2555–2562.
Whtehurst, R. & Barry, A. (2002). Enzymes in Food Technology, 2, USA, 270.
