دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 33 2 2023 06 22 Evaluation of properties of intelligent pH-sensitive films based on starch/tragacanth and common mallow (Malva sylvestris) anthocyanins ارزیابی ویژگی‌های فیلم‌های هوشمند حساس به pH بر پایه نشاسته/کتیرا و آنتوسیانین گیاه پنیرک 125 141 16362 10.22034/fr.2023.54133.1855 FA فاطمه نوغانی بهمبری گروه شیلات، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران هومن رجبی اسلامی گروه شیلات، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران. مهدی شمسائی مهرجان گروه شیلات، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران. Journal Article 2022 11 15 The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted anthocyanins were sensitive to the pH changes and lower 5 s the color change was observed. The color of films were pink, purple and green at acidic, neutral and alkaline, respectively. Furthermore, the films containing 0.5 and 1% anthocyanin extract were sensitive to the 0.8 and 1.4 M ammonia and after 20 min the color change were observed. The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted anthocyanins were sensitive to the pH changes and lower 5 s the color change was observed. The color of films were pink, purple and green at acidic, neutral and alkaline, respectively. Furthermore, the films containing 0.5 and 1% anthocyanin extract were sensitive to the 0.8 and 1.4 M ammonia and after 20 min the color change were observed. The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted anthocyanins were sensitive to the pH changes and lower 5 s the color change was observed. The color of films were pink, purple and green at acidic, neutral and alkaline, respectively. Furthermore, the films containing 0.5 and 1% anthocyanin extract were sensitive to the 0.8 and 1.4 M ammonia and after 20 min the color change were observed. The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted anthocyanins were sensitive to the pH changes and lower 5 s the color change was observed. The color of films were pink, purple and green at acidic, neutral and alkaline, respectively. Furthermore, the films containing 0.5 and 1% anthocyanin extract were sensitive to the 0.8 and 1.4 M ammonia and after 20 min the color change were observed. The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted در مطالعه حاضر تاثیر افزودن عصاره آنتوسیانین گیاه پنیرک (5/0، 1 و 2 درصد) بر ویژگی‌های ساختاری(طیف‌سنجی مادون قرمز، آزمون پراش پرتو ایکس، میکروسکوپ الکترونی روبشی)، فیزیکی (درصد رطوبت، حلالیت، نفوذپذیری به بخارآب)، مکانیکی (مقاومت کششی و افزایش طول در لحظه پاره شدن)، رنگ، حساسیت به pH و آمونیاک فیلم‌های بر پایه کامپوزیت نشاسته/صمغ کتیرا مورد مطالعه قرار گرفت. نتایج نشان داد که حلالیت و رطوبت در فیلم‌های حاوی آنتوسیانین بطور معنی‌داری کمتر از فیلم نشاسته/صمغ کتیرا می‌باشد. میزان نفوذپذیری به بخارآب فیلم‌ها با افزایش غلظت آنتوسیانین افزایش یافت. همچنین با اضافه شدن آنتوسیانین به فیلم، مقاومت کششی فیلم‌ها کاهش یافته و کمترین مقاومت در فیلم حاوی 2 درصد آنتوسیانین مشاهده شد. فیلم‌های تهیه شده نسبت به تغییرات pH حساس بوده و در عرض کمتر از 5 ثانیه تغییر رنگ نشان دادند. رنگ فیلم‌های حاوی عصاره در شرایط اسیدی، خنثی و قلیایی به ترتیب صورتی، بنفش و سبز گردید. همچنین فیلم‌های نشانگر حاوی 5/0 و 1 درصد عصاره آنتوسیانین، در غلظت‌های 8/0 و 4/1 مولار آمونیاک حساسیت بالایی به بخار آمونیاک نشان داده و تغییر رنگ بعد از 20 دقیقه مشاهده گردید. در مطالعه حاضر تاثیر افزودن عصاره آنتوسیانین گیاه پنیرک (5/0، 1 و 2 درصد) بر ویژگی‌های ساختاری(طیف‌سنجی مادون قرمز، آزمون پراش پرتو ایکس، میکروسکوپ الکترونی روبشی)، فیزیکی (درصد رطوبت، حلالیت، نفوذپذیری به بخارآب)، مکانیکی (مقاومت کششی و افزایش طول در لحظه پاره شدن)، رنگ، حساسیت به pH و آمونیاک فیلم‌های بر پایه کامپوزیت نشاسته/صمغ کتیرا مورد مطالعه قرار گرفت. نتایج نشان داد که حلالیت و رطوبت در فیلم‌های حاوی آنتوسیانین بطور معنی‌داری کمتر از فیلم نشاسته/صمغ کتیرا می‌باشد. میزان نفوذپذیری به بخارآب فیلم‌ها با افزایش غلظت آنتوسیانین افزایش یافت. همچنین با اضافه شدن آنتوسیانین به فیلم، مقاومت کششی فیلم‌ها کاهش یافته و کمترین مقاومت در فیلم حاوی 2 درصد آنتوسیانین مشاهده شد. فیلم‌های تهیه شده نسبت به تغییرات pH https://foodresearch.tabrizu.ac.ir/article_16362_f808ba42fd0a9e1ab9daf02dc34074ff.pdf