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طراحی شناساگر هوشمند حساس به پی اچ تهیه شده از ژلاتین-کاپا کاراگینان-آنتوسیانین لاله عباسی و زرشک به منظور بررسی تازگی/فساد گوشت بره

Publish Year: 1403
Type: Journal paper
Language: Persian
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JR_FSCT-21-156_013

Index date: 2 December 2024

طراحی شناساگر هوشمند حساس به پی اچ تهیه شده از ژلاتین-کاپا کاراگینان-آنتوسیانین لاله عباسی و زرشک به منظور بررسی تازگی/فساد گوشت بره abstract

امروزه استفاده از شناساگر های هوشمند در بسته بندی مواد غذایی به منظور نظارت و تشخیص کیفیت غذا با تجزیه و تحلیل داده های کیفی و تغییر رنگ فیلم های بسته بندی با توجه به وضعیت غذا، در حال افزایش است. در این تحقیق مقایسه ای، فیلم های هالوکرومیک بسته بندی هوشمند ژلاتین و کاپاکاراگینان با افزودن درصد های مختلف عصاره گل لاله عباسی (۶، ۱۲و ۲۴ درصد) و عصاره زرشک (۶، ۱۲و ۲۴ درصد) طراحی و تهیه شد. با استفاده از تصاویر SEM و طیف سنجی  FTIR، مشخص شد که هر دو فیلم تهیه شده با عصاره زرشک و گل لاله عباسی به طور کامل در ماتریس پلیمری ژلاتین و کاپاکاراگینان، با برهمکنش های مولکولی قابل توجهی مانند اتصالات هیدروژن و الکترواستاتیک توزیع شده اند. با این حال، فیلم های تهیه شده با عصاره گل لاله عباسی سطوح غیرمنظم و خشن تری نسبت به فیلم های تهیه شده با عصاره زرشک نشان دادند. هر دو فیلم تهیه شده با عصاره زرشک و گل لاله عباسی دارای فعالیت آنتی اکسیدانی و حساسیت به پی اچ و آمونیاک مناسبی هستند. فیلم های تهیه شده با عصاره زرشک فعالیت آنتی اکسیدانی بالاتر و حساسیت بیشتری نسبت به تغییرات پی اچ داشتند. فیلم های تهیه شده ژلاتین و کاپاکاراگینان همراه با عصاره زرشک و گل لاله عباسی به طور موثری تازگی گوشت بره ذخیره شده در دمای ۲۵ درجه سانتی گراد را به موازات تجمع گازهای آمونیاک در فضای بالای بسته های نگهداری و تغییرات پی اچ نشان دادند. یافته های ما نشان می دهد که ویژگی های ساختاری، فیزیکی و عملکردی فیلم های ژلاتین و کاپاکاراگینان حاوی عصاره های حساس به پی اچ بسیار تحت تاثیر نوع و غلظت عصاره ها قرار دارند.

طراحی شناساگر هوشمند حساس به پی اچ تهیه شده از ژلاتین-کاپا کاراگینان-آنتوسیانین لاله عباسی و زرشک به منظور بررسی تازگی/فساد گوشت بره Keywords:

طراحی شناساگر هوشمند حساس به پی اچ تهیه شده از ژلاتین-کاپا کاراگینان-آنتوسیانین لاله عباسی و زرشک به منظور بررسی تازگی/فساد گوشت بره authors

Mohammad Hadi Moradiyan

Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran

Reza Abedi-Firoozjah

Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

Shamimeh Azimi-salim

Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

Fatemeh Mollaei

Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

Arvin Afrah

Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

Zahra Sarlak

Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran.

Maryam Azizi Lalabadi

Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran.

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