تاثير لوريل آرژنين اتيل استر مونو هيدرو كلرايد بر خواص فيزيكي و ضد باكتريايي فيلم زيست كامپوزيت زئين حاوي نرم كننده اولئيك اسيد

Effect of L-arginine ethyl ester of lauryl mono-hydrochloride (LAE) on the physical and antibacterial properties of zein bio compsit films containing oleic acid

لوريل آرژنين اتيل استر مونو هيدرو كلرايد (LAE) يك نگهدارنده نسبتا جديد در صنعت غذا جهت كنترل رشد ميكروارگانيسم هاي بيماري زا است. هدف از اين تحقيق ارزيابي فيلم زئين حاوي 5 و 10 درصد LAE در حضور اسيد اولئيك به عنوان نرم كننده بود. نتايج اين تحقيق نشان داد كه با افزودن 5 و 10 درصد LAE نفوذپذيري در برابر بخار آب فيلم زئين توليدي در رطوبت نسبي90 درصد در مقايسه با نمونه شاهد به ترتيب 34 و 48 درصد كاهش يافت. با افزايش غلظت LAE مدول الاستيك، انعطاف پذيري و مقاومت كششي تضعيف گرديد. هم چنين درصد حلاليت فيلم زئين در حضور LAEافزايش معني داري مشاهده نشد (0/05

Lauryl Arginine Ethyl Ester mono-hydrochloride (LAE) is a relatively new preservative in the food industry to control the growth of pathogenic microorganisms. The aim of this work was to characterize of zein film containing 5 and 10% LAE at the presence of oleic acid as a plasticizer. The results of this studied showed that incorporation of 5 and 10% LAE water vapor permeability of zein film at 90% relative humidity in compare to control film decreased 34 and 48%, respectively. With increasing of concentration of LAE in zein film solution Young’s modulus, percent elongation at break and tensile strength were reduced. and also, water solubility of zein film in present of LAE not significantly increased was observed (p<0.05). Finally, antibacterial properties of zein film with 10% LAE were characterized at 37 °C. Results showed that log reduction value of zein film in present of oleic acid against Escherichia coli and listeria innocua was 0.21 and 0.11 CFU/ml, respectively. The log reduction value of active zein film in present of oleic acid against Escherichia coli and Listeria monocytogenes compare to active zein film at the same condition was decreased about 95 and 97 %, respectively. These results show that the developed active zein film containing oleic acid not suggested using as active packaging for improving the safety and shelf life of food products