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

نوع مقاله : مقاله پژوهشی

نویسندگان

• ابراهیم تقی زاده ¹
• محمد علیزاده خالد آباد ¹
• حامد حسن زاده ²

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

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

https://doi.org/10.22067/ifstrj.2024.84940.1289

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

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics

نویسندگان [English]

• Ebrahim Taghizadeh ¹
• Mohammad Alizadeh khaled abad ¹
• Hamed Hassanzadeh ²

¹ Department of Food Science and Technology, Urmia University, Urmia, Iran

² Department of Food Science and Hyeigene, Ilam University, Ilam, Iran

چکیده [English]

Introduction
Edible films and coatings are suitable for fresh, semi-processed foods, and also for processed fruits and vegetables because they can increase their shelf life, protect them from the activity of microorganisms, and ultimately improve their nutritional and sensory value. In addition, edible films and coatings are able to transfer compounds that may have been added to improve the performance of the coating film and better preserve the product or have benefits for the consumer. The present research was conducted with the aim of investigating the structural physicochemical properties of whey protein concentrate smart film containing pomegranate and red grape anthocyanins and zinc oxide nanoparticles.
 
Material and Method
To prepare nano composite film, 10 grams of whey protein concentrate powder was added to 90 ml of distilled water. At the beginning of the production of the film, the pH was adjusted to pH = 8 with the help of 0.1 normal soda, and in order to better dissolve the isolate, the solution was heated for 30 minutes at 80 degrees Celsius to ensure denaturation. It was then placed on a magnetic stirrer. After cooling the solution, pomegranate and red grape anthocyanins were added to the solution separately according to the statistical plan. The solution was then  homogenized for 10 minutes at 13,000 rpm, and finally zinc oxide nanoparticles were added to the solution according to the statistical plan and homogenized on a magnetic stirrer for 10 minutes, and then in an ultrasound bath to disperse for 10 minutes In the next step, glycerol was added to the 40% of the weight of the dry substance and placed on a rotating magnetic stirrer without heat for 15 minutes. The formed solution was aerated for 10 minutes and 25 ml of it was poured in the center of the plate (8 cm). Then the film was dried in the oven at 38 degrees Celsius and the control film was produced. After preparing the films, the color of the film samples was determined by measuring the color components L* (lightness), a* (red/green) and b* (yellow/blue) using a Hanterlab colorimeter. The thickness of the films was measured by a digital micrometer with an accuracy of 0.001 mm at 10 random points of each film. Finally, humidity, solubility and FTIR measurement tests were also performed for the prepared films. The preparation of whey protein concentrate smart composite film was investigated based on two variables: red grape anthocyanin/pomegranate anthocyanin percentage and copper oxide nanoparticle percentage. Each of which was investigated in five levels and the response surface methodology (RSM) of the central composite design was used. A total of 24 composite films were prepared and their physical and chemical properties were investigated. Also, after analyzing the data, the optimal movies were checked based on optimization and utility function by 11 Design expert statistical software.
 
Results and Discussion
By increasing the amount of anthocyanin and zinc oxide nanoparticles, the thickness of the layers increased up to the middle point (0.58-0.89 mm), and the largest increase in thickness was observed in samples with 1.5 cc of anthocyanin and 2% of zinc oxide nanoparticles. Also, films with low concentrations of anthocyanin (0.1-4 cc) and a high percentage of the selected range of zinc oxide (0.2-0.7%) show the highest percentage of solubility. The added zinc oxide nanoparticles increased the solubility of the films. FTIR analysis showed that the interactions between whey concentrate and anthocyanins were probably responsible for the changes in the properties of the composite layers. The utility function for each response was estimated by numerical methods and the general utility function was obtained for the optimal samples of red grape and pomegranate. For the optimal pomegranate, the obtained results include the amount of anthocyanin equal to 2.6 cc, zinc oxide nanoparticles 0.6 (weight/volume), solubility 65.37, thickness 0.64 mm, indices a,  L and bwere. 27.88 0.24 and -2.01, respectively. Finally its total desirability has been reported as 0.58. The utility function for each answer was estimated by numerical methods and the general utility function was obtained for the optimal samples of red grapes such as the optimal pomegranate. For the optimal grape film samples, the obtained results include: the amount of anthocyanin equal to 1.38 cc, 3.4 zinc oxide nanoparticles (weight/volume), solubility 59.83%, thickness 0.83 mm, a, L and b indices were 27.03, 7.05 and 1.92 respectively and, its total desirability was 0.63.

کلیدواژه‌ها [English]

• Edible film
• Grape anthocyanin
• Pomegranate anthocyanin
• Whey protein concentrate
• Zinc oxide nanoparticles

©2024 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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