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طریقی, جواد, طهماسبی, محمد, رضوی, مهساسادات. (1402). اثر پوشش نانو کریستال سلولز باکتریایی- ژلاتین ماهی حاوی اسانس دارچین بر خواص مکانیکی میوه شلیل رقم ردگلد طی دوره نگهداری. پدافند الکترونیکی و سایبری, 14(56), 23-30.
جواد طریقی; محمد طهماسبی; مهساسادات رضوی. "اثر پوشش نانو کریستال سلولز باکتریایی- ژلاتین ماهی حاوی اسانس دارچین بر خواص مکانیکی میوه شلیل رقم ردگلد طی دوره نگهداری". پدافند الکترونیکی و سایبری, 14, 56, 1402, 23-30.
طریقی, جواد, طهماسبی, محمد, رضوی, مهساسادات. (1402). 'اثر پوشش نانو کریستال سلولز باکتریایی- ژلاتین ماهی حاوی اسانس دارچین بر خواص مکانیکی میوه شلیل رقم ردگلد طی دوره نگهداری', پدافند الکترونیکی و سایبری, 14(56), pp. 23-30.
طریقی, جواد, طهماسبی, محمد, رضوی, مهساسادات. اثر پوشش نانو کریستال سلولز باکتریایی- ژلاتین ماهی حاوی اسانس دارچین بر خواص مکانیکی میوه شلیل رقم ردگلد طی دوره نگهداری. پدافند الکترونیکی و سایبری, 1402; 14(56): 23-30.

اثر پوشش نانو کریستال سلولز باکتریایی- ژلاتین ماهی حاوی اسانس دارچین بر خواص مکانیکی میوه شلیل رقم ردگلد طی دوره نگهداری

علوم و فنون بسته‌بندی
دوره 14، شماره 56، اسفند 1402، صفحه 23-30    اصل مقاله (1.14 M)
نوع مقاله: مقاله پژوهشی
نویسندگان
جواد طریقی* 1؛ محمد طهماسبی2؛ مهساسادات رضوی3
1استادیار گروه مهندسی بیوسیستم، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران
2دانش آموخته دکتری، گروه مهندسی بیوسیستم، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران
3پژوهشگر پسادکتری گروه مهندسی بیوسیستم - دانشکده کشاورزی و منابع طبیعی - دانشگاه محقق اردبیلی - اردبیل - ایران
تاریخ دریافت: 13 دی 1402،  تاریخ بازنگری: 25 دی 1402،  تاریخ پذیرش: 10 بهمن 1402 
چکیده
از آنجا که میوه شلیل به علت داشتن آب زیاد و سرعت تنفس بالا بسیار فسادپذیر است و نگه­داری این میوه در انبارها مشکل است، در این تحقیق اثر نانو پوشش خوراکی بر پایه نانوکریستال سلولز باکتریایی- ژلاتین ماهی/ اسانس دارچین (BCNCs-FGelA/CEO) حاوی       غلظت­های مختلف اسانس (۱۲۰۰، ۱۸۰۰، و µL/L ۲۴۰۰) بر خواص مکانیکی شلیل مورد بررسی قرار گرفت. خواص مکانیکی میوه شلیل شامل نیرو و انرژی گسیختگی، تغییر شکل در نقطه گسیختگی و همچنین مدول الاستیسیته ظاهری در طول دوره نگهداری سرد در دمای ºC ۱ ± ۴،  به مدت 60 روز مورد ارزیابی قرار گرفت. نتایج این پژوهش نشان داد که به ­طور کلی پوشش­ها قادر بودند فرآیند تغییرات خصوصیات مکانیکی شلیل را به تأخیر انداخته و همچنین افزایش غلظت اسانس تأثیر معنی­داری بر قابلیت محافطتی پوشش داشت. در پایان ۶۰ روز نگه­داری، کم­ترین مقدار نیرو و انرژی گسیختگی و بیش­ترین تغییر شکل در نقطه گسیختگی و مدول الاستیسیته ظاهری در     نمونه­های شاهد (به­ترتیب برابر با N67/14، mJ50، mm82/6 و MPa18/0) مشاهده شد؛ در مقابل، بیش­ترین مقدار نیرو و انرژی گسیختگی و کم­ترین تغییر شکل در نقطه گسیختگی و مدول الاستیسیته ظاهری مربوط به نمونه­های پوشش داده شده با پوشش حاوی ۲۴۰۰ میکرو لیتر بر لیتر اسانس (به ترتیب برابر با N33/40، mJ98/120، mm56/5 و MPa62/0) بود. نتایج حاصل نشان داد که این پوشش به علت کارایی بسیار مناسب در کاهش تغییرات بافت شلیل و افزایش ماندگاری آن و همچنین به دلیل سهولت سنتز و کارایی آن پتانسیل تجاری شدن توسط صنعت را دارد و می‌توان به­عنوان یک محصول زیست سازگار به­منظور افزایش قابلیت نگهداری پس از برداشت شلیل  از آن استفاده کرد.
کلیدواژه‌ها
اسانس دارچین؛ پوشش؛ خواص مکانیکی؛ ژلاتین ماهی؛ سلولز باکتریایی؛ شلیل؛ نانو کریستال
عنوان مقاله [English]
Impact of Bacterial Cellulose Nanocrystals-Gelatin/Cinnamon Essential Oil Emulsion Coatings on the Mechanical Properties of Red Gold Nectarine Fruit during Shelf Life
نویسندگان [English]
Javad Tarighi1؛ Mohammad Tahmasebi2؛ Mahsa Sadat Razavi3
1Department of Biosystem Engineering, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili
2PhD, Department of Biosystems Engineering, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
3Department of Biosystems Engineering - Faculty of Agriculture and Natural Resources - University of Mohaghegh Ardabili - Ardabil - Iran
چکیده [English]
Since the nectarine fruit is highly perishable due to its high moisture content and high respiration rate and difficult to store, in this research the effect of edible nano coating based on bacterial cellulose nanocrystals-fish gelatin/cinnamon essential oil (BCNCs/FGelA/CEO) containing different concentrations of essential oil (1200, 1800, and 2400 µL/L) were investigated on the mechanical properties of nectarine. The mechanical properties of nectarine fruit, including rupture force, rupture energy, deformation at the rupture point, and apparent elasticity modulus were evaluated during the cold storage period at 4 ± 1 ºC for 60 days. The results of this research showed that, in generally, the coatings were able to delay the process of changes in the mechanical properties of Nectarine, and also, increasing the concentration of essential oil had a significant effect on improving the protective ability of the coating. At the end of 60 days of storage, the lowest amount of rupture force and energy, and the highest amount of deformation at rupture point, and apparent elasticity modulus were observed in control samples (14.67N, 50mJ, 6.82mm, and 0.18MP, respectively); In contrast, the highest amount of rupture force and energy, and lowest amount of deformation at rupture point, and apparent elasticity modulus correspond to samples coated with a coating containing 2400 µL/L essential oil (40.33N, 120.98mJ, 5.56mm, and 0.62MP, respectively). These results demonstrated that this coating has commercial potential due to its highly effective ability to reduce tissue changes in Nectarine and increase its shelf life, as well as its ease of manufacture and efficacy as a biocompatible product for improving post-harvest storage of Nectarine.
کلیدواژه‌ها [English]
Cinnamon Essential Oil, Coating, Mechanical Properties, Fish Gelatin, Bacterial Cellulose, Nectarine, Nanocrystal
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