جستجوی مقالات مرتبط با کلیدواژه « ▪herbal extract » در نشریات گروه « صنایع غذایی »

In this research the nanocomposite antioxidant film of rice starch-halloysite nanoclay incorporated with Bene extract prepared and its physicomechanical and antioxidant properties were evaluated. For this purpose, the experiments were done according to central composite design based response surface methodology to assess the effects of halloysite concentration in the range of 0-10% w/w starch and Bene extract concentration in the range of 0-30% w/w starch on dependent variables containing tensile strength, elongation at break, water vapour permeability and antioxidant activity for bionanocomposite film. The obtained results revealed that in the studied range of halloysite concentration and Bene extract concentration, their linear effects on the dependent variables were significant (P<0.05) and tensile strength increased and elongation at break, water vapour permeability and antioxidant activity decreased with increasing halloysite concentration. Also increasing Bene extract concentration caused increasing in elongation at break, water vapour permeability and antioxidant activity and decreasing in tensile strength of the film. According to the results obtained from optimization of the effects of halloysite and Bene extract concentration on properties of antioxidant film, the optimal values for halloysite and Bene extract concentration were 8.54 and 23.42 wt% respectively and for tensile strength, elongation at break, water vapour permeability and antioxidant activity were 4.39Mpa, 56.21%, 2.22×109 g/msPa and 33.95% respectively.

Change in the food consumption’s pattern and the widespread use of the fast foods, as well as, the globalization of the food trade and the transportation of food over the long distances have brought great challenges to the safety and quality of the foods. One of the most important uses of the papers is the food packaging industry to keep the health and quality of the packaged materials from the production step to the customer. The extract of medicinal plants has the ability to create antibacterial properties. In this research, rosemary extract was used to produce the antibacterial papers. Extraction of plant was done by using soxhlet extractor and ultrasonic. In the soxhlet method, the dry powder was extracted at 4 and 6 hours and in the ultrasonic method, 40 and 60 powers were used for extraction. Then the papers were treated with plant extract prepared in two amounts of 15 and 20% based on the dry weight of the paper. The antibacterial properties of the papers were investigated with Escherichia coli and Staphylococcus aureus bacteria. All the papers treated with rosemary extracted by soxhlet method showed antibacterial property. Inhibition zone of bacteria was formed for both of them. The maximum diameter of the Inhibition zone for Escherichia coli and Staphylococcus aureus bacteria with 6 hours’ extraction and the consumption amount of 20% was 22 and 20 mm. In the treated paper with rosemary extracted by ultrasonic method, the maximum diameter of the Inhibition zone for Escherichia coli bacteria was 20 mm in 40A and 9 min. Also, the highest diameter of the Inhibition zone for Staphylococcus aureus bacteria was 20 mm in 40A and 9 min. Gas chromatography confirmed the presence of antibacterial substances including, Borneol, Camphor, and Bornyl acetate in rosemary extract

Sprouting is responsible for about 12 to 15 percent of the potato waste storage. Despite of effective existing methods, such as the use of chloropropham to control potatoes sprouting, the emergence of harmful aspects due to application of this chemical preservative, and growing interests of consumers towards healthy foods, persuade us to use natural compounds to inhibit potato sprouting. In response to this need, Eucalyptus and Lavender extracts with different levels of concentrations, 0, 0.5, 1, 2, and 4 g / L, were used each month to control sprouting (germination) of storage potatoes, Agria germin, for 6 months. A group of tubers were only treated by 37g chlorpropham (5 purity). Data were analyzed by completely randomized design with 3 replications and factorial experiment at 5% statistical level. Results showed that with increasing the concentration of extracts from 0.5 g/l to 2 g/l, potato sprouting was controlled more effectively and significantly. Further increase in concentration of extracts did not have any effect. Usage of these extracts at concentration of 0.5 g/l stimulated the tuber sprouting compared to the control. Using a concentration of 2 g / l of Eucalyptus and Lavender extract, germination of the tubers decreased 64 and 82 percent respectively, and also total weight of the sprouts declined 79 and 86 percent, respectively. The best effect was achieved by 2 g/l combination extract of Eucalyptus and Lavender which showed more than 90 percent reduction in tubers sprouting. Organoleptic evaluation of the boiled and fried potatoes, treated with chlorpropham (CIPC) or the combined extract of Eucalyptus and lavender, did not showed significant differences, but both of them, received more points compared to the control tubers.