نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان ایران
2 گرگان خیابان شهید بهشتی بعد از فلکه کریمی بهشت بیستم خوابگاه حضرت زینب
3 علوم و مهندسی صنایع غذایی،، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
4 دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گروه علوم و صنایع غذایی
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background and Objective: The objective of this study was to design and develop a novel edible biocomposite film based on pectin extracted from garlic peel (P) and reinforced with bacterial cellulose (BC) nanofibers. In this study, the interactive effects of various biopolymer ratios and different concentrations of glycerol (as a plasticizer) on the physicochemical, mechanical, optical, and water vapor permeability properties of the resulting films were evaluated, aiming to achieve an optimal formulation for packaging emulsion meat products.
Materials and Methods: In this research, Pectin was extracted from garlic peel using an acid extraction method (0.1 M HCl / KCl, pH = 2), followed by the addition of 0.25% (w/v) ammonium oxalate. Bacterial cellulose was also extracted and purified from Kombucha SCOBY. Biocomposite films were prepared via the solvent casting method by combining different ratios of these two biopolymers (BC: P) 75:25, 50:50, 25:75, and 0:100) and varying concentrations of glycerol plasticizer (20% to 40%). Subsequently, the physical, mechanical, barrier, and microstructural properties of the samples were evaluated utilizing FTIR and SEM. The data were statistically analyzed using a two-way analysis of variance (ANOVA) followed by Tukey's post-hoc test.
Results: The results indicated that film thickness (0.09 to 0.21 mm) and moisture content (20% to 36%) were significantly influenced by the interactive effect of the biopolymer ratio and glycerol concentration. Increasing the bacterial cellulose content, due to its high degree of crystallinity, led to a substantial decrease in water solubility (from 90.11% in pure pectin to approximately 33%) and improved the water vapor barrier properties. The lowest water vapor permeability (WVP) was recorded in BC-rich samples. From a mechanical perspective, the addition of BC increased the tensile strength (TS) up to 21.32 MPa. Conversely, the penetration of glycerol into the polymer network reduced TS while enhancing flexibility and increasing elongation at break (EB). Optical and colorimetric analyses revealed that the presence of nanofibers increased opacity (up to 55.24%), but the diffusion of the plasticizer improved transparency by modulating the refractive index. Fourier-transform infrared spectroscopy (FTIR) confirmed the formation of new hydrogen bonds between BC and pectin, as well as the creation of an "egg-box" structure. Furthermore, scanning electron microscopy (SEM) images illustrated the pore-filling phenomenon and complete phase integration in the selected sample (75% BC and 25% P).
Conclusion: Ultimately, the formulation containing 75% BC, 25% P, and 20% glycerol was identified as the optimal sample, exhibiting balanced mechanical and barrier properties. With adequate tensile strength (17.25 MPa) and low permeability, this film not only meets the requirements of the Iranian National Standard but also demonstrates high potential to replace synthetic polymers in the packaging of products such as sausages, thereby preserving their sensory quality.
کلیدواژهها [English]
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