معرفی و کارایی برخی نشانگرهای pH طبیعی برای استفاده در بسته بندی های هوشمند مواد غذایی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه بوعلی سینا، همدان، ایران

2 کارشناس گروه بهداشت و کنترل کیفی مواد غذایی دانشگاه بوعلی سینا همدان

چکیده

امروزه در بسته­بندی­های مواد غذایی، استفاده از شناساگرهای pH که همزمان با فساد و تغییرات pH ماده غذایی تغییر رنگ می­دهند، مورد توجه قرار گرفته­اند. برخی از محصولات گیاهی و پسماندهای آن­ها که حاوی ترکیبات حساس به pH هستند، می­توانند برای تولید        بسته­بندی­های هوشمند، سالم و مقرون به صرفه در محصولات غذایی معرفی و مورد استفاده قرار بگیرند. در این مطالعه کارایی عصاره گل گاو­زبان، پوست سیب قرمز، کلم قرمز، پوست تربچه قرمز، میوه زرشک، پوست ریشه چغندر قرمز، گل پنیرک، و پوست بادمجان سیاه در تغییرات pH مورد بررسی قرار گرفتند. پس از تهیه عصاره­های آبی- اتانولی آن­ها به­روش غوطه­وری، پاسخ رنگی آن­ها در محدوده pH 3 تا 12، با استفاده از محلول­های اسید کلریدریک و هیدروکسید سدیم مورد ارزیابی قرار گرفت. تغییرات رنگی عصاره­ها  توسط طیف­سنجی اشعه فرابنفش- مرئی در محدود طول موج 300 تا 800 نانومتر آنالیز گردید. بر طبق یافته­های به دست آمده عصاره­های کلم قرمز و پوست تربچه قرمز طیف وسیع­تری از تغییرات رنگی را در pH­های مختلف نسبت به سایرین از خود نشان دادند و عصاره­های پوست ریشه چغندر قرمز، گل پنیرک، گل گاو­زبان، پوست بادمجان سیاه، پوست سیب و میوه زرشک به­ترتیب در رده­های بعدی قرار گرفتند. بر اساس نتایج به­دست آمده می­توان نتیجه گرفت که عصاره­های کلم قرمز و پوست تربچه قرمز، نسبت به تغییرات pH حساسیت بیشتری دارند و این تغییرات را با دقت بالاتری نسبت به سایر عصاره­ها به نمایش می­گذارند و می­توانند به­عنوان شناساگرهای pH طبیعی و مقرون به صرفه، در نمایش به­موقع فساد در بسته­بندی­های هوشمند مواد غذایی، معرفی شوند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Introducing and Efficiency of Some Natural pH-Indicators for Use in Smart Food Packaging

نویسندگان [English]

  • Behnaz Bazargani-Gilani 1
  • Zahra Izadpanahi 2
  • Zahra Kafrashi 2
  • Fatemeh Salimi 2
  • Fatemeh Zarei 2
1
2 Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan, Iran
چکیده [English]

The usage of pH indicators that discolor with spoilage and pH changes of the food has been considered in the food packaging, recently. Some herbal products and their residues that contain pH sensitive compounds can be introduced and used to produce smart, healthy and cost-effective packaging in food products. In this study, the efficiency of borage flower, red apple peel, red cabbage, red radish peel, barberry fruit, red beet root peel, mallow flower and eggplant peel extracts was investigated against pH changes. After preparing their aqueous-ethanolic extracts by maceration method, their color response were evaluated at pH range of 3-12 using hydrochloric acid and sodium hydroxide solutions. The color changes of the extracts were analyzed by UV-visible spectroscopy in wavelength range of 300-800 nm. According to the findings, red cabbage and red radish peel extracts showed a wider range of color changes at different pH than the other extracts, and red beet root peel, mallow flower, borage flower, eggplant peel, apple peel and Barberry fruits were placed in the next ranks, respectively. It can be concluded that red cabbage and red radish peel extracts are more sensitive to pH changes and show the color responses with the higher accuracy than the other extracts and can be introduced as natural cost-effective pH indicators in smart food packaging for timely monitoring of food spoilage.

کلیدواژه‌ها [English]

  • pH Indicator
  • Herbal Extracts
  • Maceration Method
  • Food Waste
  • Smart Packaging
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