تحسين خصائص الصدودية للماء والخصائص المضادة للميكروبات لأغلفة قابلة للأكل من خلال المحاكاة الحيوية لسطوح بعض أوراق النباتات

Abstract

In this research, food coatings based on soy protein isolate(SPI) (from defatted soybean flour)were prepared through the technique of solvent cast on to negative impression of some plant leaves (lotus - cabbage - leek) with the aim of simulating the geometric shapes of these surfaces and improving hydrophobicity and bacterial resistance.Because surface topography plays a major role in preventing the formation and development of biofilms. For this purpose, the contact angel and water vapor permeability of the prepared and bacterial analysis was performed according to international specifications. Some mechanical properties of the prepared coatings were also measured.

The results of the study showed that the biochemical effect of the leaves surfaces played a major role in increasing the hydrophobic properties, and a negative impression of the lotus leaf showed the best improvement as the contact angle of the cover that took on its surface topography reached (140°) compared to (50°) for the control sample. The results of the bacterial analysis showed that the lotus flower surface gave the films the highest antibacterial activity, as the banana fruit covered with it showed the lowest number of bacterial colonies (2.2 CFU/g), while the mechanical properties, the tensile strength decreased (5%) while the elongation at break improved (26%)and the hardness increased (30%) after taking the negative impression of the lotus topography compared to the reference sample.