توليد و ارزيابي ويژگي هاي عملكردي و موثر بر نگهداري مواد غذايي فيلم تهيه شده از پروتئين گاو دانه حاوي نانو ذرات نقره و اكسيد روي

چكيده انگليسي :

Production and Evalution of Barrier Properties and Effective on Food Preservation of Beater Vetch Based Film Containing Silver and Zinc Oxide Nanoparticles Maryam Ghodsi m ghodsi info@yahoo com November 18 2013 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Supervisors Dr Mohammad Shahedi Bagh Khandan shahedim@cc iut ac ir Dr Mahdi Kadivar kadivar@cc iut ac ir Abstract Healthy foods and also changes of consumer s interest leads development of innovative new technologies for food packaging The most synthetic packaging material problems are environmental pollution and their very long time degradation The plastic packaging for food applications causes biological contamination and the migration of undesirable compounds such as monomers from the plastic polymers used for packaging into food which is harmful for human health and causes development of undesirable flavour in the food Edible films are substitutes with synthetic packages that could potentially increase the shelf life of food products and improve the quality of foods with the control of mass and humidity transfer oil and gases e g oxygen carbon dioxide and the loss of flavour and aroma Some of these packages contain antimicrobial agents and thus increase the shelf life of food products These packages upon contact with the surface of the food prevent growth of the bacteria In recent years the uses of edible films with good sources of protein that blocks the penetration of gases and shows high nutritional quality have been widely used Bitter vetch seed is a protein rich grain with an average protein content of 25 which is about two times of protein level in the cereal grains Bitter vetch plant is from Legume family and is not a good source of nutritional value food for human consumption so it is mostly used for animal feed or grown as cover crop In this work was attempting to use this resource more useful in order to improve the quality of food products and consumer health The main purpose of this study was addition of three different levels 0 5 1 5 3 of the silver nanoparticles and 0 25 1 2 zinc oxide nanoparticles as an antimicrobial agents in the Bitter vetch protein film to improve its functional properties therefor the optimize performance of the biodegradable film was achieved The effects of nanoparticles on the mechanical properties water vapour and gases permeability thickness color and transparency moisture content and solubility of the bionanocomposite films were studied All prepared films were fairly uniform The addition of nanoparticles improved the overall mechanical properties of the films and their tensile strength Composite films were prepared from 0 5 of silver nanoparticles and 1 5 zinc oxide nanoparticles showed the highest tensile strength These nanoparticles improved the mechanical properties of the films due to the increasing of density of them Composite films prepared from both types of nanoparticle which were produced in the same condition were darker than blank samples Bionanocomposite films prepared from silver nanoparticles produced better color than zinc oxide nanoparticles In general the positive effects of zinc oxide nanoparticles on the films properties are more than the silver nanoparticles and therefore could be suggested for food applications Keywords Bionanocomposites Functional properties Mechanical properties Nanosilver Nanozinc oxide PDF created with pdfFactory trial version www pdffactory com

قدسي، مريم

توليد و ارزيابي ويژگي هاي عملكردي و موثر بر نگهداري مواد غذايي فيلم تهيه شده از پروتئين گاو دانه حاوي نانو ذرات نقره و اكسيد روي

بيو نانو كامپوزيت , خصوصيات مكانيكي