بررسی ویژگی‌های مکانیکی، فیزیکی و ضد میکروبی فیلم زیست تخریب پذیر غنی شده با اسانس میخک حاصل از فلس ماهی سفید
محورهای موضوعی :
علوم و صنایع غذایی
عباس مهجوریان
1
,
محمدرضا سعیدی اصل
2
,
مسعود رضایی
3
,
سید علی مرتضوی
4
,
پیمان اریایی
5
1 - دانش آموخته دکتری تخصصی گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
2 - دانشیار گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
3 - استاد گروه فرآوری محصولات شیلاتی، دانشگاه تربیت مدرس، نور، ایران
4 - استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
5 - استادیار گروه علوم و صنایع غذایی، واحد آیت الله آملی، دانشگاه آزاد اسلامی، آمل، ایران
تاریخ دریافت : 1396/10/07
تاریخ پذیرش : 1397/02/12
تاریخ انتشار : 1397/07/01
کلید واژه:
لیستریا مونوسایتوژنز,
فعالیت ضدمیکروبی,
کولاژن,
ژلاتین فلس ماهی سفید,
فیلم زیست تخریب‌پذیر پروتیینی,
چکیده مقاله :
فرآورده‌های جانبی حاصل از عمل‌آوری ماهی، منبع مناسبی از کلاژن می‌باشد. فیلم پروتیینی زیست تخریب‌پذیر از طریق افزودن اسانس میخک درغلظت‌های 0،5/0،1 و5/1 درصد (نسبت وزنی به وزنی پروتیین) به ژلاتین فلس ماهی سفید ساخته شده وخواص ضدمیکروبی، فیزیکی و مکانیکی شامل مقاومت کششی، درصد افزایش طول، درصد رطوبت، نفوذپذیری به بخارآب، زاویه تماس، حلالیت ویژگی‌های رنگ سطحی و آزمون میکروسکوپ الکترونی روبشی فیلم‌ها بررسی شد. فیلم‌های ژلاتینی براساس غلظت‌های مختلف اسانس میخک تهیه و مورد آزمون قرار گرفتند. همراهی اسانس میخک در محدوده 0 تا 5/1 درصد، میزان مقاومت کششی فیلم‌ها را کاهش داد. نفوذپذیری به بخار آب با بیشتر شدن میزان اسانس میخک از 5/0 درصد افزایش یافت. از طرفی دیگر، حلالیت فیلم و شاخص روشنایی کاهش پیدا نمود، بنابراین با افزودن اسانس میخک، میزان عبور نور در محدوده مرئی کمتر گردید. فیلم‌های غنی شده با اسانس میخک، تأثیر ممانعت کنندگی وابسته به دوز را در برابر استافیلوکوکوس آرئوس، لیستریا مونوسایتوژنزو اشریشیاکولای از خود نشان دادند. نتایج میکروسکوپ الکترونی روبشی ایجاد شکاف‌های ریز در فیلم‌های غنی شده با اسانس را مشخص نمود، عاملی که در ایجاد خصوصیات فیزیکی فیلم‌های به‌دست آمده نقش مهمی را ایفا می‌کند. فیلم‌های ژلاتینی غنی شده با اسانس میخک، می‌تواند در بسته‌بندی فعال مورد استفاده قرار گرفته، اما خصوصیات آن باید اصلاح شود. فیلم ژلاتینی حاوی 1 درصد اسانس میخک دارای بهترین خصوصیات فیزیکی، مکانیکی و ضدمیکروبی بود.
چکیده انگلیسی:
Byproducts from the processing of fish are a good source of collagen. Biodegradable protein-based film was made by incorporating clove essential oil (CAO) into Caspian white fish scale gelatin (CWFSG) at level of 0, 0.5%, 1% and 1.5% (weight/ protein weight ratio) and antimicrobial, physical and mechanical properties of films including tensile strength (T.S), elongation at break (EAB%), moisture%, water vapor permeability (WVP), contact angle, solubility, surface color properties, and scanning electron microscopy (SEM) were investigated. Gelatin-based films enriched with different concentrations of CAO were prepared and examined. Incorporation of CAO at concentrations of 0-1.5% resulted in the decreasing in tensile strength (TS) of the films. Water vapor permeability (WVP) was increased in the film added with CAO at a level higher than 0.5% (P<0.05); However, film solubility and L*value decreased. Moreover, when CAO was incorporated the films showed the lowered light transmission in the visible range. Films incorporated with CAO had an inhibitory effect in a concentration-dependent manner against Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli. SEM images revealed the presence of micro-pores in the essential oil incorporated films, which contributed to the physical properties of the films. Gelatin films incorporated with CAO can be used as an active packaging, but the properties must be modified. Gelatine film containing 1% CAO had the best physical, mechanical and antimicrobial properties.
منابع و مأخذ:
· Abdollahi, M., Rezaei, M., & Farzi, G. (2012). Improvement of active chitosan film properties with rosemary essential oil for food packaging. International journal of food science & technology, 47(4): 847-853.
· Ahmad, M., Benjakul, S., Prodpran, T., & Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28(1): 189-199.
· Alavi talab, H., Tavakoli Pour, H., & Ghoroghi, A. (2007). Investigation and Comparison of Quality of Fitofague's Skins and Fins Acidic and Alkaline Gelatin with another Sources. Pajouhesh and Sazandegi, 72(3), 50-57.
· American Society for Testing and Materials. (2010). Standard Test Method for Tensile Properties of Thin Plastic Sheeting. ASTM International.
· Almasi, H., Ghanbarzadeh, B., & Entezami, A. A. (2010). Physicochemical properties of starch–CMC–nanoclay biodegradable films. International Journal of Biological Macromolecules, 46(1): 1-5.
· Bower, C. K., Avena‐Bustillos, R. J., Olsen, C. W., McHugh, T. H., & Bechtel, P. J. (2006). Characterization of Fish‐Skin Gelatin Gels and Films Containing the Antimicrobial Enzyme Lysozyme. Journal of food science, 71(5): 141-145.
· Bao, S., Xu, S., & Wang, Z. (2009). Antioxidant activity and properties of gelatin films incorporated with tea polyphenol‐loaded chitosan nanoparticles. Journal of the Science of Food and Agriculture, 89(15): 2692-2700.
· Broumand, A., Emam-Djomeh, Z., Hamedi, M., & Razavi, S. H. (2011). Antimicrobial, water vapour permeability, mechanical and thermal properties of casein based Zataraia multiflora Boiss. Extract containing film. LWT-Food Science and Technology, 44(10): 2316-2323.
· Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology, 94(3): 223-253.
· Chaieb, K., Hajlaoui, H., Zmantar, T., Kahla‐Nakbi, A. B., Rouabhia, M., Mahdouani, K., & Bakhrouf, A. (2007). The chemical composition and biological activity of clove essential oil, Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): a short review. Phytotherapy research, 21(6): 501-506.
· Gilsenan, P. M., & Ross-Murphy, S. B. (2000). Rheological characterisation of gelatins from mammalian and marine sources. Food Hydrocolloids, 14(3): 191-195.
· Gómez-Guillén, M. C., Turnay, J., Fernández-Dıaz, M. D., Ulmo, N., Lizarbe, M. A., & Montero, P. (2002). Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocolloids, 16(1): 25-34.
· Gómez-Estaca, J., Bravo, L., Gómez-Guillén, M. C., Alemán, A., & Montero, P. (2009). Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts. Food Chemistry, 112(1): 18-25.
· Gómez-Estaca, J., Gómez-Guillén, M. C., Fernández-Martín, F., & Montero, P. (2011). Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin–chitosan films. Food Hydrocolloids, 25(6):1461-1469.
· Gómez-Estaca, J., De Lacey, A. L., López-Caballero, M. E., Gómez-Guillén, M. C., & Montero, P. (2010). Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology, 27(7): 889-896.
· Hosseini, M. H., Razavi, S. H., & Mousavi, M. A. (2009). Antimicrobial, physical and mechanical properties of chitosan‐based films incorporated with thyme, clove and cinnamon essential oils. Journal of Food Processing and Preservation, 33(6): 727-743.
· Jones, N. R. (1977). Uses of gelatin in edible products. In the science and technology of gelatin (pp. 366-392). Academic Press, London.
· Limpisophon, K., Tanaka, M., Weng, W., Abe, S., & Osako, K. (2009). Characterization of gelatin films prepared from under-utilized blue shark (Prionace glauca) skin. Food Hydrocolloids, 23(7): 1993-2000.
· Leuenberger, B. H. (1991). Investigation of viscosity and gelation properties of different mammalian and fish gelatins. Food hydrocolloids, 5(4): 353-361.
· Mahjoorian, A., Mortazavi, S. A., Tavakolipour, H., Motamedzadegan, A., & Askari, B. (2013). Rheological properties of skin gelatin of Beluga Sturgeon (Huso huso) from The Caspian Sea. Annals of Biological Research, 4(7): 227-234.
· McHugh, T. H., Avena‐Bustillos, R., & Krochta, J. M. (1993). Hydrophilic edible films: modified procedure for water vapor permeability and explanation of thickness effects. Journal of food science, 58(4): 899-903.
· Norajit, K., Kim, K. M., & Ryu, G. H. (2010). Comparative studies on the characterization and antioxidant properties of biodegradable alginate films containing ginseng extract. Journal of Food Engineering, 98(3): 377-384.
· Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food chemistry,120(1), 193-198.
· Osés, J., Fabregat-Vázquez, M., Pedroza-Islas, R., Tomás, S. A., Cruz-Orea, A., & Maté, J. I. (2009). Development and characterization of composite edible films based on whey protein isolate and mesquite gum. Journal of Food Engineering, 92(1): 56-62.
· Pranoto, Y., Lee, C. M., & Park, H. J. (2007). Characterizations of fish gelatin films added with gellan and κ-carrageenan. LWT-Food Science and Technology, 40(5): 766-774.
· Pranoto, Y., Salokhe, V. M., & Rakshit, S. K. (2005). Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil. Food research international, 38(3): 267-272.
· Reppond, K. D., Wasson, D. H., & Babbitt, J. K. (1993). Properties of gels produced from blends of arrowtooth flounder and Alaska pollock surimi. Journal of Aquatic Food Product Technology, 2(1): 83-98.
· Rhim, J. W., Hong, S. I., Park, H. M., & Ng, P. K. (2006). Preparation and characterization of chitosan-based nanocomposite films with antimicrobial activity. Journal of agricultural and food chemistry, 54(16): 5814-5822.
· Standard, A. S. T. M. (1989). Standard test methods for water vapor transmission of materials. Annual book of ASTM standards. Designation E96-E80, 730-739.
· Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A., & Cháfer, M. (2011). Use of essential oils in bioactive edible coatings: a review. Food Engineering Reviews, 3(1):1-16.
· Sánchez-González, L., González-Martínez, C., Chiralt, A., & Cháfer, M. (2010). Physical and antimicrobial properties of chitosan–tea tree essential oil composite films. Journal of Food Engineering, 98(4): 443-452.
· Sivropoulou, A., Papanikolaou, E., Nikolaou, C., Kokkini, S., Lanaras, T., & Arsenakis, M. (1996). Antimicrobial and cytotoxic activities of Origanum essential oils. Journal of agricultural and Food Chemistry, 44(5): 1202-1205.
· Siripatrawan, U., & Harte, B. R. (2010). Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids, 24(8): 770-775.
· Tang, C. H., & Jiang, Y. (2007). Modulation of mechanical and surface hydrophobic properties of food protein films by transglutaminase treatment. Food research international, 40(4): 504-509.
· Yanwong, S., & Threepopnatkul, P. (2015). Effect of peppermint and citronella essential oils on properties of fish skin gelatin edible films. In IOP Conference Series: Materials Science and Engineering. 87(1): p.012064. IOP Publishing.
· Wangtueai, S., & Noomhorm, A. (2009). Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales. LWT-Food Science and Technology, 42(4): 825-834.
· Zinoviadou, K. G., Koutsoumanis, K. P., & Biliaderis, C. G. (2009). Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Science, 82(3): 338-345.
· Zar, J. H. (1999). Biostatistical analysis. Pearson Education India.
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· Abdollahi, M., Rezaei, M., & Farzi, G. (2012). Improvement of active chitosan film properties with rosemary essential oil for food packaging. International journal of food science & technology, 47(4): 847-853.
· Ahmad, M., Benjakul, S., Prodpran, T., & Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28(1): 189-199.
· Alavi talab, H., Tavakoli Pour, H., & Ghoroghi, A. (2007). Investigation and Comparison of Quality of Fitofague's Skins and Fins Acidic and Alkaline Gelatin with another Sources. Pajouhesh and Sazandegi, 72(3), 50-57.
· American Society for Testing and Materials. (2010). Standard Test Method for Tensile Properties of Thin Plastic Sheeting. ASTM International.
· Almasi, H., Ghanbarzadeh, B., & Entezami, A. A. (2010). Physicochemical properties of starch–CMC–nanoclay biodegradable films. International Journal of Biological Macromolecules, 46(1): 1-5.
· Bower, C. K., Avena‐Bustillos, R. J., Olsen, C. W., McHugh, T. H., & Bechtel, P. J. (2006). Characterization of Fish‐Skin Gelatin Gels and Films Containing the Antimicrobial Enzyme Lysozyme. Journal of food science, 71(5): 141-145.
· Bao, S., Xu, S., & Wang, Z. (2009). Antioxidant activity and properties of gelatin films incorporated with tea polyphenol‐loaded chitosan nanoparticles. Journal of the Science of Food and Agriculture, 89(15): 2692-2700.
· Broumand, A., Emam-Djomeh, Z., Hamedi, M., & Razavi, S. H. (2011). Antimicrobial, water vapour permeability, mechanical and thermal properties of casein based Zataraia multiflora Boiss. Extract containing film. LWT-Food Science and Technology, 44(10): 2316-2323.
· Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology, 94(3): 223-253.
· Chaieb, K., Hajlaoui, H., Zmantar, T., Kahla‐Nakbi, A. B., Rouabhia, M., Mahdouani, K., & Bakhrouf, A. (2007). The chemical composition and biological activity of clove essential oil, Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): a short review. Phytotherapy research, 21(6): 501-506.
· Gilsenan, P. M., & Ross-Murphy, S. B. (2000). Rheological characterisation of gelatins from mammalian and marine sources. Food Hydrocolloids, 14(3): 191-195.
· Gómez-Guillén, M. C., Turnay, J., Fernández-Dıaz, M. D., Ulmo, N., Lizarbe, M. A., & Montero, P. (2002). Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocolloids, 16(1): 25-34.
· Gómez-Estaca, J., Bravo, L., Gómez-Guillén, M. C., Alemán, A., & Montero, P. (2009). Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts. Food Chemistry, 112(1): 18-25.
· Gómez-Estaca, J., Gómez-Guillén, M. C., Fernández-Martín, F., & Montero, P. (2011). Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin–chitosan films. Food Hydrocolloids, 25(6):1461-1469.
· Gómez-Estaca, J., De Lacey, A. L., López-Caballero, M. E., Gómez-Guillén, M. C., & Montero, P. (2010). Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology, 27(7): 889-896.
· Hosseini, M. H., Razavi, S. H., & Mousavi, M. A. (2009). Antimicrobial, physical and mechanical properties of chitosan‐based films incorporated with thyme, clove and cinnamon essential oils. Journal of Food Processing and Preservation, 33(6): 727-743.
· Jones, N. R. (1977). Uses of gelatin in edible products. In the science and technology of gelatin (pp. 366-392). Academic Press, London.
· Limpisophon, K., Tanaka, M., Weng, W., Abe, S., & Osako, K. (2009). Characterization of gelatin films prepared from under-utilized blue shark (Prionace glauca) skin. Food Hydrocolloids, 23(7): 1993-2000.
· Leuenberger, B. H. (1991). Investigation of viscosity and gelation properties of different mammalian and fish gelatins. Food hydrocolloids, 5(4): 353-361.
· Mahjoorian, A., Mortazavi, S. A., Tavakolipour, H., Motamedzadegan, A., & Askari, B. (2013). Rheological properties of skin gelatin of Beluga Sturgeon (Huso huso) from The Caspian Sea. Annals of Biological Research, 4(7): 227-234.
· McHugh, T. H., Avena‐Bustillos, R., & Krochta, J. M. (1993). Hydrophilic edible films: modified procedure for water vapor permeability and explanation of thickness effects. Journal of food science, 58(4): 899-903.
· Norajit, K., Kim, K. M., & Ryu, G. H. (2010). Comparative studies on the characterization and antioxidant properties of biodegradable alginate films containing ginseng extract. Journal of Food Engineering, 98(3): 377-384.
· Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food chemistry,120(1), 193-198.
· Osés, J., Fabregat-Vázquez, M., Pedroza-Islas, R., Tomás, S. A., Cruz-Orea, A., & Maté, J. I. (2009). Development and characterization of composite edible films based on whey protein isolate and mesquite gum. Journal of Food Engineering, 92(1): 56-62.
· Pranoto, Y., Lee, C. M., & Park, H. J. (2007). Characterizations of fish gelatin films added with gellan and κ-carrageenan. LWT-Food Science and Technology, 40(5): 766-774.
· Pranoto, Y., Salokhe, V. M., & Rakshit, S. K. (2005). Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil. Food research international, 38(3): 267-272.
· Reppond, K. D., Wasson, D. H., & Babbitt, J. K. (1993). Properties of gels produced from blends of arrowtooth flounder and Alaska pollock surimi. Journal of Aquatic Food Product Technology, 2(1): 83-98.
· Rhim, J. W., Hong, S. I., Park, H. M., & Ng, P. K. (2006). Preparation and characterization of chitosan-based nanocomposite films with antimicrobial activity. Journal of agricultural and food chemistry, 54(16): 5814-5822.
· Standard, A. S. T. M. (1989). Standard test methods for water vapor transmission of materials. Annual book of ASTM standards. Designation E96-E80, 730-739.
· Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A., & Cháfer, M. (2011). Use of essential oils in bioactive edible coatings: a review. Food Engineering Reviews, 3(1):1-16.
· Sánchez-González, L., González-Martínez, C., Chiralt, A., & Cháfer, M. (2010). Physical and antimicrobial properties of chitosan–tea tree essential oil composite films. Journal of Food Engineering, 98(4): 443-452.
· Sivropoulou, A., Papanikolaou, E., Nikolaou, C., Kokkini, S., Lanaras, T., & Arsenakis, M. (1996). Antimicrobial and cytotoxic activities of Origanum essential oils. Journal of agricultural and Food Chemistry, 44(5): 1202-1205.
· Siripatrawan, U., & Harte, B. R. (2010). Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids, 24(8): 770-775.
· Tang, C. H., & Jiang, Y. (2007). Modulation of mechanical and surface hydrophobic properties of food protein films by transglutaminase treatment. Food research international, 40(4): 504-509.
· Yanwong, S., & Threepopnatkul, P. (2015). Effect of peppermint and citronella essential oils on properties of fish skin gelatin edible films. In IOP Conference Series: Materials Science and Engineering. 87(1): p.012064. IOP Publishing.
· Wangtueai, S., & Noomhorm, A. (2009). Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales. LWT-Food Science and Technology, 42(4): 825-834.
· Zinoviadou, K. G., Koutsoumanis, K. P., & Biliaderis, C. G. (2009). Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Science, 82(3): 338-345.
· Zar, J. H. (1999). Biostatistical analysis. Pearson Education India.
