نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشجوی کارشناسی ارشد
2 استادگروه علوم و مهندسی صنایع غذایی پردیس کشاورزی و منابع طبیعی دانشگاه تهران
چکیده
فیلمهای جدید خوراکی بر پایه ثعلب(که از گیاه ثعلب، Orchis mascula بهدست میآید) و اسید اولئیک با نسبتهای 10، 20 و 30 (درصد وزنی/ وزنی) با استفاده از روش تشکیل امولسیون با هدف بهبود سدکنندگی نسبت به بخار آب و خواص مکانیکی آنها تهیه شدند. با افزایش غلظت اسید اولئیک تا 30 درصد وزنی درصد فیلمهای تهیه شده از ثعلب، نفوذپذیری به اکسیژن (27درصد)، ازدیاد طول (86 درصد) و ضخامت (2درصد) به طرز معنیداری (05/0>P) افزایش یافت، درحالیکه استحکام کششی (37 درصد)، انحلالپذیری (39درصد)، شفافیت (13درصد) و نفوذپذیری به بخار آب (54 درصد) کاهش پیدا کرد. با افزایش غلظت اسید اولئیک، رنگ فیلم ثعلب کمی به زرد متمایل شد، اگرچه هنوز هم در ظاهر شفاف به نظر میرسید. با توجه به خواص مطلوب سدکنندگی و ضد رطوبتی فیلم ثعلب، میتوان از آن برای بستهبندی آن دسته از مواد غذایی که رطوبت کمی دارند و یا میل ترکیبی چندانی به آب ندارند، استفاده کرد.
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