تولید فیلم مرکب ژلاتین-پلولان-نانوالیاف سلولز حاوی فاژ سالمونلا و بررسی اثر ضدسالمونلایی آن علیه سالمونلا تایفی موریوم

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

• اسما انتظاری ¹
• ناصر صداقت ¹
• گلشن شاکری ²

¹ گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، ایران

² مؤسسه دولتی ارزیابی ریسک آلمان، برلین، آلمان

10.22067/ifstrj.2023.82253.1256

چکیده

امروزه به‌دلیل وجود نگرانی‌های زیست‌محیطی و افزایش تقاضای مصرف‌کنندگان برای محصولات غذایی با کیفیت و ماندگاری بیشتر، استفاده از فیلم‌ها و پوشش‌های زیست تخریب‌پذیر مورد توجه بسیاری واقع شده‌اند. در این مطالعه، اثر افزودن درصدهای مختلف نانوالیاف سلولز به فیلم مرکب ژلاتین-پلولان و اثر ضدباکتریایی فیلم‌های حاوی باکتریوفاژ توسط روش انتشار دیسک بررسی شد. به‌علاوه، اثر ضدباکتریایی فیلم مرکب ژلاتین-پلولان-نانو فیبر سلولز روی گوشت مرغ در طول دوره نگه‌داری در دو دمای 4 و 12 درجه سانتی‌گراد علیه باکتری سالمونلا تایفی موریوم مورد مطالعه قرار گرفت. نتایج نشان داد که با افزایش درصد نانوفیبرهای سلولز در فیلم ژلاتین-پلولان ضخامت، حلالیت، تورم، مقاومت کششی، و درصد کشش پذیری فیلم‌ها به‌ترتیب افزایش، کاهش، افزایش، افزایش، و کاهش یافتند. فیلم‌های حاوی باکتریوفاژ روی محیط آگار ناحیه بازدارندگی خوبی داشتند. استفاده از فیلم ضدباکتریایی روی سطح گوشت مرغ در دمای  12 بعد از یک روز منجر به کاهش یک سیکل لگاریتمی شد در حالی‌که در دمای  4 در روز هفتم یک سیکل لگاریتمی کاهش را در جمعیت باکتری سالمونلا منجر شد.  

کلیدواژه‌ها

• ایمنی غذا
• بیوکنترل
• پاتوژن
• فیلم مرکب

موضوعات

• زیست فناوری مواد غذایی

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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