تولید فیلم هوشمند کنسانتره پروتئین آب پنیر حاوی آنتوسیانین انار و انگور قرمز و نانو ذرات اکسید روی: بررسی ویژگی‌های فیزیکوشیمیایی و ساختاری

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 6، دوره 20، شماره 4 - شماره پیاپی 88، مهر و آبان 1403، صفحه 417-431   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2024.84940.1289

نویسندگان

ابراهیم تقی زاده¹؛ محمد علیزاده خالد آباد^{* 1}؛ حامد حسن زاده^{* 2}

¹گروه علوم و صنایع غذایی، دانشگاه ارومیه، ارومیه، ایران

²گروه بهداشت و صنایع غذایی، دانشگاه ایلام، ایلام، ایران

چکیده

فیلم‌ها و پوشش ­های خوراکی هوشمند برای غذاهای تازه و نیمه فرآیند شده و میوه‌ها و سبزی‌های فرآیند شده مناسب بوده و عمر ماندگاری آن­ها را از طریق کنترل فعالیت میکروارگانیسم‌ها افزایش داده و سبب بهبود ارزش تغذیه‌ای و حسی آنها می‌شوند. تحقیق حاضر با هدف بررسی ویژگی­ های فیزیکوشیمیایی ساختاری فیلم هوشمند کنسانتره پروتئین آب پنیر حاوی آنتوسیانین انار و انگور قرمز و نانو ذرات اکسید روی انجام شد. با افزایش مقدار آنتوسیانین و نانوذرات اکسید روی تا نقطه میانی ضخامت لایه_­ها افزایش یافته (58/89 - ۰/۰ میلی­ متر) و بیشترین افزایش ضخامت در نمونه ­هایی با 1/5 سی‌سی آنتوسیانین و ۲ درصد نانوذرات اکسید روی مشاهده شد. همچنین فیلم­ های با غلظت های پایین از آنتوسیانین (٤-0/1 سی‌سی) و درصد بالایی از محدوده انتخابی از اکسید روی (2/7-۰/۰ درصد)، بیشترین درصد حلالیت را از خود نشان می‌دهند. نانو ذرات اکسید روی افزوده شده موجب افزایش انحلال‌پذیری فیلم ­ها شدند. تجزیه و تحلیل FTIR نشان داد که برهمکنش بین کنسانتره آب پنیر و آنتوسیانین‌ها احتمالاً مسئول تغییرات در خواص لایه ­های کامپوزیت است. به‌طوری کلی مشخص شد که پیک­ های مختلف مشاهده شده برهمکنش­ های الکترواستاتیکی بین پروتین کنسانتره آب پنیر و عصاره انار و انگور را نشان می‌دهند.

کلیدواژه‌ها

آنتوسیانین انار؛ آنتوسیانین انگور؛ فیلم خوراکی؛ کنسانتره پروتئین آب پنیر؛ نانو ذره اکسید روی

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