دراسات تطبيقية لتقنية النانو لتحسين جودة وأمان بعض منتجات الأغذية

Abstract

The present study was conducted to prepare nano-chitosan particles (CN) by ultrafine grinding from crude chitosan powder (CC) using a ball mill. Physical, functional, rheological properties, antioxidant, antiradical characteristics DPPH•, radical scavenging activity, ferric reducing antioxidant power FRAP, reducing power of nano-chitosan solutions were determined in comparison to crude chitosan solutions. In addition, the effect of different concentrations of crude chitosan and nano-chitosan on Prepared chilled chicken burger samples (physicochemical, microbiological analysis, cooking quality and sensory characteristics) were determined during storage at (4±1°C) for 15 days. The results revealed that ultrafine grinding has effectively milled the chitosan particles to nanoscale. Prepared chitosan nanoparticles were characterized by X-Ray Diffraction (XRD), Zetasizer particle sizes and zeta potential (after milling for 30, 60 and 90 minutes). The particle size of nano-chitosan was distributed in a range of 250-600 nm. With a polydispersity index <1. The particle electric charge was increased to the level of +24 to +33 mV. X-ray diffractogramms showed lower intensity and a shift in the peak to the lower 2° θ angle due to the charge in particles cristllinity. The nano-chitosan solutions were superior in their emulsifying and foaming properties compared to crude chitosan solutions where CN90 was the best followed by CN60 then CN30, finally CC at different pH values 3, 5, 7, 9. Also, in model casein system the CC or CN does not have the ability to form foam in all pH values. Also, seen with decreasing the nanoparticles size lead to improve the foaming activity index and foam stability index.