نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
گروه علوم و صنایع غذایی، واحد بویین زهرا، دانشگاه آزاد اسلامی، بویین زهرا، ایران
چکیده
کلیدواژهها
عنوان مقاله [English]
نویسندگان [English]
Background and objective: In recent decade, developing natural biodegradable films carrying bio active material extracted from cheap agricultural wastes have fostered many attentions. This is due to increasing economic and environmental and health conservations. The purpose of this study first, is the production of an active biodegradable film based on chitosan and carboxymethyl cellulose and second, is the investigation of two different ways of incorporating nanoliposomes loaded with Pistachio green hall extract into the film on its physico-mechanical, chemical, antioxidant capacity and release properties.
Materials and methods: Phenolic component of Pistachio green hall were extracted and purified and encapsulated into nanoliposomes. 10 film samples based on chitosan, carboxymethyl cellulose and glycerol as plasticizer incorporated with 0, 1, 1.5, %2 w/w layered and dispersed nanoliposome carrying 1000 ppm PGHE were developed. Total phenol content of PGHE, liposome dimension, loading efficiency, and mechanical resistance, optical property, antioxidant capacity and release property of extract of film samples were studied. Also FTIR analysis of the film samples was studied to search about probable interactions among film ingredients and liposomes.
Results: All film samples showed desirable mechanical properties. However, film samples with 1.5 to 2% w/w liposome especially the sample containing dispersed liposomes significantly presented higher mechanical strength and the percentage of elongation. Also, the film samples with 1.5 to 2% w/w liposome demonstrated a high and concentration dependent antioxidant potential. The FTIR studies showed the specific peaks of the blank film components, indicating no probable interactions among the film ingredients and liposomes. Also, and electrostatic interaction of chitosan and carboxymethyl cellulose was detectable. The spectra of two both film samples containing liposome were similar to blank film sample, indicated no probable interactions among the film ingredients and liposomes. There was no significant difference among optical data showing that incorporating liposomes had no effect on the clarity of film samples. The release test showed the similar release kinetic between the sample with layered and the film sample incorporated with free extract. This finding cleared that antioxidant components could release without any delay and struggling with film polymer strands.
Conclusion: Although all prepared film samples had notable optical, mechanical and tensile strength and antioxidant features, the film samples with %2 layered liposome besides exhibiting desire physico-mechanical, optical and antioxidant activity showed more efficient release kinetic of antioxidants. So, it could be concluded that the proposed method in this research could be a promising way for developing active biodegradable films.
کلیدواژهها [English]
3.Araiza-Calahorra, A., Akhtar, M. and Sarkar, A. 2018. Recent advances in emulsion-based delivery approaches for curcumin: from encapsulation to bioaccessibility. Trends in Food Science & Technology 71: 1.155-169.
4.Argente, T., Trifkovic, K., Nedovic, V. and Gonzalez-Martinez, C. 2016. Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts. Carbohydrate Polymers. 15: 7.1-10.
5.Bamidele, O.P. and Fasogbon, M.B. 2017. Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage. Food Chemistry. 2: 20.184-189.
6.Banker, G.S. 1966. Film Coating Theory and Practice. J. of Pharmaceutical Sciences. 55: 1.81-89.
7.Boeing, J.S., Ribeiro, D., Chisté, R.C., Visentainer, J.V., Costa, V.M. and Freitas, M. 2017. Chemical characterization and protective effect of the Bactris setosa Mart. fruit against oxidative/nitrosative stress. Food Chemistry. 22: 3.427-437.
8.Chandra Roy, J., Ferri, A., Giraud, S., Jinping, G. and Salaün, F. 2018. Chitosan – Carboxymethylcellulose-Based polyelectrolyte complexation and microcapsule shell formulation. international J. of Molecular Science. 12: 2.154-159.
9.Corrales, M., Han, J.H. and Tauscher, B. 2009. Antimicrobial properties of grape seed extracts and their effectiveness after incorporation into pea starch films. International J. of Food Science & Technology. 44: 2.425-433.
10.Cui, H., Lu, Y., and Lin, L. 2018. Novel chitosan film embedded with liposome-encapsulated phage for biocontrol of Escherichia coli O157:H7 in beef. Carbohydrate polymer. Accepted.
11.Daudt, R.M., Sinrod, A.J.G., Avena-Bustillos, R.J., Külkamp-Guerreiro, I. C., Marczak, L. and McHugh, T.H. 2017. Development of edible films based on Brazilian pine seed (Araucaria angustifolia) flour reinforced with husk powder. Food Hydrocolloids.71: 2.60-67.
12.Escárcega-Galaz, A.A., Sánchez-Machado, D.I., López-Cervantes, J., Sanches-Silva, A., Madera-Santana, T.J. and Paseiro-Losada, P. 2018. Mechanical, structural and physical aspects of chitosan-based films as antimicrobial dressings. International J. of Biological Macromolecules. 116: 4. 72-81.
13.Geravand, F., Madadlou, A. and Moini, S. 2017. Determination of phenolic profile and antioxidant activity of pistachio hull using high-performance liquid chromatography–diode array detector–electro-spray ionization–mass spectrometry as affected by ultrasound and microwave. International J. of food properties. 20: 1.19-29.
14.Goli, A.H, Barzegar, M. and Sahari, M.A. 2005. Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chemistry. 92: 3.521-525.
15 Gómez-Ruiz, J.Á., Leake, D.S. and Ames, J.M. 2007. In vitro antioxidant activity of coffee compounds and their metabolites. J. of Agricultural and Food Chemistry. 55:17.6962-6969.
16.Granato, D., Nunes, D.S. and Barba, F.J. 2017. An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal. Trends in Food Science & Technology. 62: 13-22.
17.Hu, Y., Zhang, J., Kong, W., Zhao, G. and Yang, M. 2017. Mechanisms of antifungal and anti-aflatoxigenic properties of essential oil derived from turmeric (Curcuma longa L.) on Aspergillus flavus. Food Chemistry. 220: 1-8.
18.Jiménez, A., Sánchez-González, L., Desobry, S., Chiralt, A. and Tehrany, E.A. 2014. Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate. Food Hydrocolloids. 35: 159-69.
19.Koide, S., and Shi, J. 2007. Microbial and quality evaluation of green peppers stored in biodegradable film packaging. Food Control. 18: 9.1121-1125.
20.Lago, M., Sendón, R., de Quirós AR-B., Sanches-Silva, A., Costa, H., and Sánchez-Machado, D. 2014. Preparation and characterization of antimicrobial films based on chitosan for active food packaging applications. Food and bioprocess technology. 7: 10.2932-2941.
21.Martins, J., Cerqueira, M. and Vicente, A. 2012. Influence of α-tocopherol on physicochemical properties of chitosan-based films. Food Hydrocolloids. 27: 1.220-227.
22.Moradi, M., Tajik, H., Razavi Rohani, S.M., Oromiehie, A., Malekinejad, H. and Ghasemmahdi, H. 2012. Development and evaluation of antioxidant chitosan film incorporated with grape seed extract. J. of Medicinal Plants. 2: 42.43-52.
23.Moradi, M., Tajik, H., Razavi R. and Ghasemi, S. 2010. Potential inherent properties of chitosan and its applications in preserving muscle food. J. of Chitin and Chitosan. 15: 35-45.
24.Nibir, Y.M., Sumit, A.F., Akhand, A., Ahsan, N. and Hossain, M.S. 2017. Comparative assessment of total polyphenols, antioxidant and antimicrobial activity of different tea varieties of Bangladesh. Asian Pacific J. of Tropical Biomedicine. 7: 4.352-357.
25.Norajit, K., Kim, K.M. and Ryu, G.H. 2010. Comparative studies on the characterization and antioxidant properties of biodegradable alginate films containing ginseng extract. J. of Food Engineering. 98: 3.377-384.
26.Noronha, C.M., de Carvalho, S.M., Lino, R.C. and Barreto, P.L.M. 2014. Characterization of antioxidant methylcellulose film incorporated with α-tocopherol nanocapsules. Food Chemistry. 15: 9.529-535.
27.Ojagh, S.M., Rezaei, M., Razavi, S.H. and Hosseini, S.M.H. 2010. Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry. 122: 1.161-166.
28.Pravilović, R., Radunović, V., Bošković-Vragolović, N., Bugarski1, B., and Pjanović, R. 2015. The influence of membrane composition on the release of polyphenols from liposomes. Hemijka Industrija. 69: 4.347–353.
29.Pinilla, C.M.B, Noreña, C.P.Z. and Brandelli, A. 2017. Development and characterization of phosphatidylcholine nanovesicles, containing garlic extract, with antilisterial activity in milk. Food Chemistry. 2: 20.470-476.
30.Pranoto, Y., Salokhe, V.M. and Rakshit, S.K. 2005. Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil. Food research international. 38: 3.267-272.
31.Rafiee, Z., Barzegar, M., Sahari, M.A. and Maherani, B. 2017. Nanoliposomal carriers for improvement the bioavailability of high–valued phenolic compounds of pistachio green hull extract. Food chemistry. 2: 20.115-122.
32.Rajaei, A., Barzegar, M., Mobarez, A.M., Sahari, M.A. and Esfahani, H. 2010. Antioxidant, anti-microbial and antimutagenicity activities of pistachio (Pistachia vera) green hull extract. Food and Chemical Toxicology. 48: 1.107-112.
33.Rajan, V.K. and Muraleedharan, K. 2017. A computational investigation on the structure, global parameters and antioxidant capacity of a polyphenol, Gallic acid. Food Chemistry. 2: 20.93-99.
34.Ramezanzade, L., Hosseini, S.F. and Nikkhah, M. 2017. Biopolymer-coated nanoliposomes as carriers of rainbow trout skin-derived antioxidant peptides. Food Chemistry. 23: 4.220-229.
35.Roostaee, M., Barzegar, M., Sahari, M.A. and Rafiee, Z. 2017. The enhancement of pistachio green hull extract functionality via nanoliposomal formulation: studying in soybean oil. J. of food science and technology. 54: 11. 3620-3629.
36.Silva-Weiss, A., Quilaqueo, M., Venegas, O., Ahumada, M., Silva, W., Osorio, F. and Giménez, B. 2018. Design of dipalmitoyl lecithin liposomes loaded with quercetin and rutin and their release kinetics from carboxymethyl cellulose edible films. J. of Food Engineering. 36: 20.236-241.
37.Siripatrawan, U. and Harte, B.R. 2010. Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids. 24: 8.770-775.
38.Srinivasa, P., Ramesh, M. and Tharanathan, R. 2007. Effect of plasticizers and fatty acids on mechanical and permeability characteristics of chitosan films. Food hydrocolloids. 21: 7.1113-1122.
39.Suntres, Z.E. 2011. Liposomal Antioxidants for Protection against Oxidant-Induced Damage. J. of Toxicology. 11: 15.24-27.
40.Tajik, S., Maghsoudlou, Y., Khodaiyan, F., Jafari, S.M., Ghasemlou, M. and Aalami, M. 2013. Soluble soybean polysaccharide: A new carbohydrate to make a biodegradable film for sustainable green packaging. Carbohydrate polymers. 97: 2.817-824.
41.Tian, Y., Liimatainen, J., Alanne, A.L., Lindstedt, A., Liu, P. and Sinkkonen, J. 2017. Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants. Food Chemistry. 20: 266-281.
42.Tohidi, B., Rahimmalek, M., and Arzani, A. 2017. Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran. Food Chemistry. 220: 1.53-161.
44.Xu, S., Chen, X., and Sun, D.W. 2001. Preservation of kiwifruit coated with an edible film at ambient temperature. J. of Food Engineering. 50: 4.211-216.
45.Yen, M.T., Yang, J.H. and Mau, J.L. 2008. Antioxidant properties of chitosan from crab shells. Carbohydrate Polymers. 74: 4.840-844.
)