بررسی ویژگی‎های مکانیکی، فیزیکی و ضدمیکروبی فیلم ژلاتینی حاوی هیدروسل استخراجی زردچوبه (Curcuma Longa)

ژلاتین از جمله ترکیبات متداول در تهیه بسته بندی های خوراکی است. در این پژوهش استفاده از درصدهای مختلف (%1005) هیدروسل استخراجی زردچوبه در فرمولاسیون تهیه فیلم خوراکی ژلاتینی مورد بررسی قرار گرفت. ویژگی های فیزیکی شامل درصد عبور نور، میزان نفوذ پذیری نسبت به بخار آب، طیف سنجی مادون قرمز فوریه، تصویربرداری میکروسکوپ الکترونی روبشی، مقاومت به کشش و درصد طویل شدن در فیلم های تولید شده، بررسی گردید. ویژگیی های ضد میکروبی بر سویه های استافیلوکوکوس اورئوس، استافیلوکوکوس ساپروفیتیکوس و استافیلوکوکوس اپیدرمیدیس نیز بررسی شد. استفاده از هیدروسل استخراجی زردچوبه سبب افزایش میزان ممانعت نسبت به اشعه ماوراء بنفش و کاهش شفافیت فیلم خوراکی گردید (0.01≤p). میزان مقاومت به کشش با افزودن هیدروسل در فرمولاسیون فیلم خوراکی افزایش ولی درصد طویل شدن فیلم خوراکی کاهش نشان داد به طوری که میزان مقاومت در برابر تنش کششی در نمونه شاهد 19.3 مگاپاسکال و در نمونه حاوی 100٪ هیدروسل، 33.3 مگا پاسکال اندازهیگیری شد. درصد افزایش طول نیز در نمونه شاهد180% و در نمونه حاوی هیدروسل برابر با 96٪ بود. افزودن درصدهای مختلف هیدروسل سبب افزایش نفوذ پذیری نسبت به بخار آب شد (0.01≤p). بررسی اثر ضد میکروبی نیز نشان داد که افزودن هیدروسل به فرمولاسیون فیلم خوراکی سبب ایجاد فعالیت ضد میکروبی در برابر استافیلوکوکوس های مورد مطالعه گردید که بیشترین حساسیت در مورد اورئوس و ساپروفیتیکوس مشاهده شد ( قطر هاله عدم رشد برابر با 37 میلی متر). مطابق نتایج حاصله از این پژوهش، افزودن هیدروسل زردچوبه به فرمولاسیون فیلم ژلاتینی، سبب ایجاد خاصیت ضد میکروبی در برابر سویه های باکتری استافیلوکوکوس مییگردد.

Investigation of mechanical, physical and antibacterial gelatin film incorporated by Turmeric (Curcuma longa) hydrosol

Introduction: Nowadays, edible packaging founds great attention due to environmental issues related to synthetic packaging materials. Gelatin is one of the most commonly ingredients used in edible packaging formulation due to its good barrier properties against gases and UV irradiation. Addition of plant extracts or essential oils is one approach for confer antimicrobial activity to edible films. The aim of this study was to use different percentages (5100%) of turmeric hydrosol in the formulation of edible gelatin films and assessing the various properties of the resulted film.; ;Materials and methods: Extraction of turmeric hydrosol was done by Clevenger apparatus. Separation of the essential oil from hydrosol was done by a separating funnel. For preparation of gelatin films, 4g gelatin was dissolved in 100ml distilled water, and glycerol as plasticizer was added at ratio of 25w/w gelatin. In gelatin films included turmeric hydrosol, substitution of turmeric hydrosol instead of distilled water in the ratio of 5100% was performed. Then, the mixture was poured in plexiglass plates (80×120 mm) and dried at 22ºC, 50% RH for 48h.Texture analysis was carried out using the texture analyzer TAXT plus. The water vapor permeability (WVP) was measured using gravimetrically method. Light transmission was determined by spectrophotometer jenway 6305 at 200800 nm wavelength. Morphological assessment was performed by scanning electron microscope (phenom proX). For Fouriertransform infrared spectroscopy analysis, PerkinElmer (Spectroma2 model) at 40004500 cm1 frequency, used. Antimicrobial test was done by measurement inhibitory zone (mm) of edible films against Staphylococcus aureus (PTCC 1112), Staphylococcus saprophyticus (PTCC 1440) and Staphylococcus epidermium (PTCC 1435).;The studied bacteria (Staphylococcus aureus, Staphylococcus saprophyticus and Staphylococcus epidermium) were purchased from the Iranian Scientific and Industrial Research Center and transferred to the suitable medium in sterile condition and incubated at 37°C for 32 hours. Microbial cells were harvested by centrifugation at 4000 rpm. For the estimation of microbial population, McFarland turbidity method was applied. First, the results from comparing turbidity showed the population of microorganisms was equal to 0/5 McFarland solution (approximately 1/5×108 CFU/ml), then for reaching to the desired microbial population (1/5 × 106 CFU/ml), dilution with physiological saline was done. Agar disc diffusion method was used for assessing the antimicrobial effect of the gelatin films. ;Gelatin films were cut into a 10mm diameter in aseptic condition using a circular knife and then placed on agar plates inoculated with 100µL of tested bacteria (with approximately 106 CFU/mL). The plates were then incubated (37ºC, 24h). The diameter of the inhibition zone was precisely measured using a digital micrometer (Guanglu model 701211). Each experiment was performed triplicate.; ;Results and discussion: The results of this study showed that the use of turmeric hydrosol causes significant difference on mechanical and physical properties of related gelatin films (p≤0.01). The stress tension was increased by adding hydrosol to the edible film formulation, but the elongation percentage of the edible film decreased. The highest the stress tension was observed in sample containing 100% hydrosol (33.3 Mpa) but the lowest elongation percentage also was belong to this sample (96%). Addition of hydrosol to film formulation cause increasing of UVradiation barrier property and reducing the transparency of the film. FTIR analysis of gelatin films included turmeric hydrosol, exhibited the existence of aromatic bonds according to appearing peak at 680cm1. ;Structural studies by SEM method, showed uniformity in the structure of different gelatin films and hydrosol addition cause minor changes in the structure of films. The water vapor permeability was influenced by the edible film formulation and by adding different percentages of turmeric hydrosol, the permeability to water vapor, decreased (p≤0.01).Thickness was also affected by gelatin formulation and hydrosol caused reduction the thickness. Antimicrobial assessments showed that the addition of turmeric hydrosol cause inhibitory effects against studied staphylococcus strains. Staphylococcus aureus and Staphylococcus saprophyticus showed the highest susceptibility to hydrosol included films (یinhibition zone equal to 37 mm for gelatin film included 100% turmeric hydrosol).