توليد و ارزيابي خواص فيزيكوشيميايي فيلم سلولزي حاوي اسانس بهارنارنج

چكيده انگليسي :

104 Production and Evaluation of Physicochemical Characteristics of Cellulosic Film Incorporated with Natural Orange Blossom Essential Oil citrus auantium Farzaneh Ali Asgharzadeh f aliassgharzadeh@ag iut ac ir January 22 2013 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisor Javad Keramat keramat@cc iut ac ir Sayed Amir Hossein Goli amirgoli@cc iut ac irAbstractTea is one of the most popular Soft drinks Flavoured teas are favored by their many consumers Flavourplays an important role in the consumer satisfaction and influences further consumption of foods Flavours can be among the most valuable ingredients in any food formula Even small amounts of somearoma substance can be expensive and because they are usually delicate and volatile preserving them isoften a top concern of food manufacturers Encapsulation of flavours can protect them againstevaporation reaction or migration in a food Active packaging protects active compound and causes acontrolled release of active compound The purpose of the present study was production of abiodegradable porous film which is aroma releasing that can be used as an alternative to the tea bag paperand then evaluation of the characteristic of the resultant film Porous film of cellulose acetate wasprepared by the dry phase inversion process The formulation of film was optimized to achieve thesuitable film To produce 9 film formulations the ratio of solvent and non solvent was 6 4 8 2 and 9 1and the concentrations of cellulose acetate were varied to 2 5 5 and 10 Then the Permeability of thesefilms was investigated The mechanical properties the solubility the white index the opacity and themorphology of porous films were studied and then the best formulations were selected to production ofthe aromatic film Linalool was added to the film formulation either microencapsulated or non microencapsulated The concentrations of linalool was varied to 5 10 15 w w of weight of celluloseacetate The results showed that the ratio of solvent to non solvent had a great influence on the pore sizeof cellulose acetate film So that porous film was produced only in 6 4 ratio of solvent to non solvent Increasing the CA content 10 in the casting solution decreased the permeability of the films Incontrast the solubility the mechanical properties and the opacity of the films increased hence whiteindex did not have a significant difference in the films SEM pictures illustrated as expected addition oflow concentration of CA 2 5 to the casting solution created a highly porous structure at the film Theresult showed that increasing encapsulated linalool in CA films enhanced solubility and pure water flux ofthem and reduced mechanical properties of CA films and did not have a significant difference in watercontent of film In CA film containing linalool during 30 days about minimum 75 and maximum 95percent of linalool was lost and about the encapsulated linalool embedded in CA film at same timeapproximately minimum 20 and maximum 40 percent of linalool was lost These results clearly identifiedthat microencapsulation of linalool is necessary and the porous film of cellulose acetate containingmicroencapsulated linalool can be used as a flavored film Film with 2 5 cellulose acetate containinglinalool 5 w w of weight of cellulose acetate had the best release during consumption and maximumshelf life This innovative concept of flavored films may thus be a releasing system toward improved tastedrink specially tea Key WordsCellulose acetste Dry phase inversion Release Encapsulaion Flavour Porous film Retention

علي اصغرزاده، فرزانه

توليد و ارزيابي خواص فيزيكوشيميايي فيلم سلولزي حاوي اسانس بهارنارنج

استات سلولز , تغيير فاز خشك , رهايش , ريزپوشاني , عطر , فيلم متخلخل , نگه داري