پژوهش و نوآوری در علوم و صنایع غذایی
بهینه‌یابی تأثیر غلظت نانورس هالویزیت و عصارۀ بنه بر ویژگی‌های فیلم آنتی‌اکسیدانی نانوکامپوزیتی نشاستۀ برنج-نانورس هالویزیت به روش سطح پاسخ
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
گروه شیمی مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
چکیده
در این پژوهش فیلم آنتی‌اکسیدانی نانوکامپوزیتی نشاستۀ برنج-نانورس هالویزیت حاوی عصارۀ بنه تهیه شد و خواص فیزیکومکانیکی و آنتی‌اکسیدانی آن موردارزیابی قرار گرفت. برای‌این‌منظور با انجام آزمایش‌هایی مطابق روش سطح پاسخ و در قالب طرح مرکب مرکزی، تأثیر دو متغیر مستقل شامل غلظت نانورس هالویزیت در محدودۀ صفر تا 10 درصد وزنی نشاسته و غلظت عصارۀ بنه در محدودۀ صفر تا 30 درصد وزنی نشاسته بر متغیرهای وابسته شامل مقاومت کششی، افزایش طول تا نقطۀ پارگی، نفوذپذیری بخار آب و فعالیت آنتی‌اکسیدانی فیلم بیونانوکامپوزیتی موردبررسی واقع شد. نتایج به‌دست‌آمده نشان داد که اثرات خطی غلظت هالویزیت و غلظت عصارۀ بنه در محدودۀ موردمطالعه، بر متغیرهای وابسته معنی‌دار بود (0/05<P) و با افزایش غلظت هالویزیت مقاومت کششی افزایش یافت و افزایش طول تا نقطۀ پارگی، نفوذپذیری بخار آب و فعالیت آنتی‌اکسیدانی فیلم با کاهش همراه بود. همچنین افزایش غلظت عصارۀ بنه موجب افزایش نفوذپذیری بخار آب، افزایش طول تا نقطۀ پارگی و فعالیت آنتی‌اکسیدانی و کاهش مقاومت کششی فیلم شد. مطابق نتایج به‌دست‌آمده از بهینه‌یابی اثرات غلظت هالویزیت و غلظت عصارۀ بنه بر ویژگی‌های فیلم آنتی‌اکسیدانی، مقادیر بهینه برای غلظت هالویزیت و غلظت عصارۀ بنه به‌ترتیب 8/54 و 23/42 درصد وزنی و برای مقاومت کششی، افزایش طول تا نقطۀ پارگی، نفوذپذیری بخار آب و فعالیت آنتی‌اکسیدانی به‌ترتیب 4/39 مگاپاسکال، 56/21 درصد، 9-10×2/22 گرم بر متر ثانیه پاسکال و 95/33 درصد بود.
کلیدواژه‌ها
موضوعات
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دوره 12، شماره 2
شهریور 1402صفحه 245-258
- تاریخ دریافت: 0-199 فروردین 781
- تاریخ بازنگری: 0-83 فروردین 781
- تاریخ پذیرش: 0-66 فروردین 781
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