hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2020.i4.s73hfb-73Research ArticleЗДОРОВЬЕHEALTHИсследование влияния ультразвуковой обработки полиэтиленовых композиций, содержащих бетулин, на формирование эксплуатационных свойств упаковочных материаловStudy of the influence of ultrasonic processing of polyethylene compositions containing betulin on the formation of operational properties of packaging materialshttps://orcid.org/0000-0003-3370-4226КиршИрина АнатольевнаKirshIrina Anatolyevna

д-р хим. наук, зав. кафедрой «Промышленный дизайн, технология упаковки и экспертиза»

irina-kirsh@yandex.ruhttps://orcid.org/0000-0001-6055-4396ТверитниковаИзабелла СергеевнаTveritnikovaIzabella Sergeevna

аспирант

iza-1995@bk.ruhttps://orcid.org/0000-0003-2906-094XБезнаеваОльга ВладимировнаBeznaevaOlga Vladimirovna

канд. тех. наук, старший научный сотрудник лаборатории композитных материалов

olgazaikina@mail.ruhttps://orcid.org/0000-0003-0633-0003БанниковаОльга АнатольевнаBannikovaOlga Anatolyevna

канд. тех. наук, старший научный сотрудник лаборатории композитных материалов

bannikovaoa@mgupp.ruhttps://orcid.org/0000-0003-4027-4041КондратоваТамара АлександровнаKondratovaTamara Alexandrovna

аспирант

flash_toma@mail.ruФилинскаяЮлия АлександровнаFilinskayaYulia Alexandrovna

канд. тех. наук, доц. кафедры «Промышленный дизайн, технология упаковки и экспертиза»

alinapetrova2008@yandex.ruhttps://orcid.org/0000-0003-3547-716XГубановаМарина ИвановнаGubanovaMarina Ivanovna

канд. тех. наук, доц. кафедры «Промышленный дизайн, технология упаковки и экспертиза»

gubanovami@mgupp.ruhttps://orcid.org/0000-0001-6065-2244ФроловаЮлия ВладимировнаFrolovaYuliya Vladimirovna

канд. тех. наук, научный сотрудник

himic14@mail.ruМосковский государственный университет пищевых производствРоссияMoscow state University of food productionRussian FederationФедеральное государственное бюджетное учреждение науки "ФИЦ питания, биотехнологии и безопасности пищи"РоссияMoscow state University of food productionRussian Federation202014072021242840Copyright © Кирш И.А., Тверитникова И.С., Безнаева О.В., Банникова О.А., Кондратова Т.А., Филинская Ю.А., Губанова М.И., Фролова Ю.В., 20212021Кирш И.А., Тверитникова И.С., Безнаева О.В., Банникова О.А., Кондратова Т.А., Филинская Ю.А., Губанова М.И., Фролова Ю.В.Kirsh I.A., Tveritnikova I.S., Beznaeva O.V., Bannikova O.A., Kondratova T.A., Filinskaya Y.A., Gubanova M.I., Frolova Y.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/73

В пищевой промышленности одной из основной проблемой является обеспечение качества и безопасности пищевых продуктов. Потери неупакованных продуктов питания, связанных с их порчей, могут достигать до 50%. Для того чтобы избежать таких потерь, в настоящее время актуальна тенденция создания упаковочных материалов с антимикробными свойствами, чтобы продлить срок годность пищевых продуктов. Поэтому целью работы явилось изучение влияния ультразвуковой обработки расплавов полимерных композиций с целью создания упаковочных материалов с антимикробными свойствами, обеспечивающих длительный срок хранения упакованных пищевых продуктов. В работе были поставлены такие задачи: провести комплексное исследование полученных полимерных материалов на основе полиэтилена, модифицированного экстрактом коры березы (ЭКБ); исследовать влияние ультразвуковой обработки на расплавы полученных полимерных композиций; исследовать влияние ультразвуковой обработки на приобретенные свойства полимерных смесей, модифицированных ЭКБ; рекомендовать полимерные композиции, позволяющие продлить срок годности пищевых продуктов. В качестве объектов исследования были выбраны материалы: полиэтилен и бетулин. Образцы получали на одношнековом лабораторном экструдере с ультразвуковой виброприставкой. В результате полученных исследований можно сделать следующие выводы: ультразвуковая обработка увеличивает текучесть расплавов полимерных композиций; ультразвуковая обработка расплавов полимерных композиций способствует получению материалов с равномерным распределением компонентов композиции; обработка расплавов исследуемых образцов увеличивает физико-механические свойства материалов, что заметно при сравнении относительного удлинения при разрыве с контрольными образцами; содержание ЭКБ от 1,0% и выше в составе полиэтилена обеспечивает получение упаковочных материалов с антимикробными свойствами.

In the food industry, one of the main problems is to ensure the quality and safety of food products. Losses of unpackaged food products associated with their spoilage can reach up to 50%. In order to avoid such losses, the current trend is to create packaging materials with antimicrobial properties to extend the shelf life of food products. Therefore, the aim of the work was to study the effect of ultrasonic treatment of melts of polymer compositions in order to create packaging materials with antimicrobial properties that provide a long shelf life of packaged food products. The following tasks were set: to conduct a comprehensive study of the obtained polymer materials based on polyethylene modified with birch bark extract (ECB); to investigate the effect of ultrasonic treatment on the melts of the obtained polymer compositions; to investigate the effect of ultrasonic treatment on the acquired properties of polymer mixtures modified with ECB; to recommend polymer compositions that allow extending the shelf life of food products. The materials chosen for the study were polyethylene and betulin. The samples were obtained on a single-screw laboratory extruder with an ultrasonic vibrating attachment. As a result of the obtained studies, the following conclusions can be drawn: ultrasonic treatment increases the fluidity of melts of polymer compositions; ultrasonic melt processing polymer compositions contributes to obtaining materials with a uniform distribution of the components of the composition; the melt processing of samples increases the physico-mechanical properties of materials, which is noticeable when comparing the relative elongation at break with control samples; the content of electronic components from 1.0% above the polyethylene composition provides obtaining packaging materials with antimicrobial properties.

полиэтиленантимикробные свойстваэкстракт коры березыультразвуксрок годность продуктовреологические свойстваpolyethyleneantimicrobial propertiesbirch bark extractultrasoundshelf life of productsrheological propertiesИсследование выполнено при поддержке Министерства образования и науки Российской Федерации, уникальным идентификатором проекта является RFMEFI57418X0191.ReferencesКирш, И.А., Фролова, Ю.В., & Мяленко, Д.М. (2018). Упаковочные материалы для пищевых продуктов с антимикробным компонентом натурального происхождения. Пищевая промышленность, 1, 24 - 25.Kirsh, I.A., Frolova, Yu.V., & Myalenko, D.M. (2018). Packaging materials for food products with an antimicrobial component of natural origin. Food industry, 1, 24-25.Фролова, Ю.В., Кирш, И.А., Безнаева, О.В., Помогова, Д.А., & Тихомиров, А.А. (2017). Создание полимерных упаковочных материалов с антимикробными свойствами. Химия и биотехнология, 7, 145 - 152.Frolova, Yu.V., Kirsh, I.A., Beznaeva, O.V., Pomogova, D.A., & Tikhomirov, A.A. (2017). Creation of polymer packaging materials with antimicrobial properties. Chemistry and Biotechnology, 7, 145-152.Abrunhosa, L., Morales, H., Soares, C., Calado, T., Vila‐Chã, A.S., Pereira, M., & Venâncio, A. (2016). A review of mycotoxins in food and feed products in Portugal and estimation of probable daily intakes. Critical reviews in food science and nutrition, 56, 249–265.Abrunhosa, L., Morales, H., Soares, C., Calado, T., Vila‐Chã, A.S., Pereira, M., & Venâncio, A. (2016). A review of mycotoxins in food and feed products in Portugal and estimation of probable daily intakes. Critical reviews in food science and nutrition, 56, 249–265.Amiri, S., Dastghaib, S., Ahmadi, M., Mehrbod, P., Khadem, F., Behrooj, H., Aghanoori, M.R., Machaj, F., Ghamsari, M., & Rosik, J. (2020). Betulin and its derivatives as novel compounds with different pharmacological effects. Biotechnology, 38, 107409. https://doi.org/10.1016/j.biotechadv.2019.06.008Amiri, S., Dastghaib, S., Ahmadi, M., Mehrbod, P., Khadem, F., Behrooj, H., Aghanoori, M.R., Machaj, F., Ghamsari, M., & Rosik, J. (2020). Betulin and its derivatives as novel compounds with different pharmacological effects. Biotechnology, 38, 107409. https://doi.org/10.1016/j.biotechadv.2019.06.008Batt, C.A., & Tortorello, M.L. (2014). Encyclopedia of Food Microbiology (рр. 1-1014). Academic Press: London, UK. https://doi.org/10.1016/B978-0-12-384730-0.00416-XBatt, C.A., & Tortorello, M.L. (2014). Encyclopedia of Food Microbiology (рр. 1-1014). Academic Press: London, UK. https://doi.org/10.1016/B978-0-12-384730-0.00416-XCazón, P., Velazquez, G., Ramírez, J.A., & Vázquez, M. (2017). Polysaccharide‐based films and coatings for food packaging: A review. Food Hydrocoll, 68, 136-148. https://doi.org/10.1016/j.foodhyd.2016.09.009Cazón, P., Velazquez, G., Ramírez, J.A., & Vázquez, M. (2017). Polysaccharide‐based films and coatings for food packaging: A review. Food Hydrocoll, 68, 136-148. https://doi.org/10.1016/j.foodhyd.2016.09.009Chen, C.Y., Gu, J., Weng, Y.X., Huang, Z.G., Qiu, D., & Shao, S.X. (2018). Optimization of the preparation process of biodegradable masterbatches and characterization of their rheological and application properties. Polymer Testing, 70, 526–532.Chen, C.Y., Gu, J., Weng, Y.X., Huang, Z.G., Qiu, D., & Shao, S.X. (2018). Optimization of the preparation process of biodegradable masterbatches and characterization of their rheological and application properties. Polymer Testing, 70, 526–532.Dzubak, P., Hajduch, M., Vydra, D., Hustova, A., Kvasnica, M., Biedermann, D., Markova, L., Urban, M., & Sarek, J. (2006). Pharmacological activities of natural triterpenoids and their therapeutic implications. Natural Product Reports, 23, 394–411. https://doi.org/10.1039/b515312nDzubak, P., Hajduch, M., Vydra, D., Hustova, A., Kvasnica, M., Biedermann, D., Markova, L., Urban, M., & Sarek, J. (2006). Pharmacological activities of natural triterpenoids and their therapeutic implications. Natural Product Reports, 23, 394–411. https://doi.org/10.1039/b515312nFang, Z., Zhao, Y., Warner, R.D., & Johnson, S.K. (2017). Active and intelligent packaging in meat industry. Trends in Food Science and Technology, 61, 60-71. https://doi.org/10.1016/j.tifs.2017.01.002Fang, Z., Zhao, Y., Warner, R.D., & Johnson, S.K. (2017). Active and intelligent packaging in meat industry. Trends in Food Science and Technology, 61, 60-71. https://doi.org/10.1016/j.tifs.2017.01.002Gaikwad, K.K., Singh, S., & Lee, Y.S. (2019). Antimicrobial and improved barrier properties of natural phenolic compound‐coated polymeric films for active packaging applications. Journal of Coatings Technology and Research, 16, 147 - 157. https://doi.org/10.1007/s11998-018-0109-9Gaikwad, K.K., Singh, S., & Lee, Y.S. (2019). Antimicrobial and improved barrier properties of natural phenolic compound‐coated polymeric films for active packaging applications. Journal of Coatings Technology and Research, 16, 147 - 157. https://doi.org/10.1007/s11998-018-0109-9Galford, G.L., Peña, O., Sullivan, A.K., Nash, J., Gurwick, N., Pirolli, G., Richards, M., White, J., & Wollenberg, E. (2020). Agricultural development addresses food loss and waste while reducing greenhouse gasemissions. Science of The Total Environment, 699, 134318.Galford, G.L., Peña, O., Sullivan, A.K., Nash, J., Gurwick, N., Pirolli, G., Richards, M., White, J., & Wollenberg, E. (2020). Agricultural development addresses food loss and waste while reducing greenhouse gasemissions. Science of The Total Environment, 699, 134318.Han, J.W., Ruiz‐Garcia, L., Qian, J.P., & Yang, X.T. (2018). Food packaging: A comprehensive review and future trends. Comprehensive Reviews in Food Science and Food Safety, 17, 860-877. https://doi.org/10.1111/1541-4337.12343Han, J.W., Ruiz‐Garcia, L., Qian, J.P., & Yang, X.T. (2018). Food packaging: A comprehensive review and future trends. Comprehensive Reviews in Food Science and Food Safety, 17, 860-877. https://doi.org/10.1111/1541-4337.12343Huang, T., Qian, Y., Wei, J., & Zhou, C. (2019). Polymeric Antimicrobial Food Packaging and Its Applications. Polymers, 11, 560. https://doi.org/10.3390/polym11030560Huang, T., Qian, Y., Wei, J., & Zhou, C. (2019). Polymeric Antimicrobial Food Packaging and Its Applications. Polymers, 11, 560. https://doi.org/10.3390/polym11030560Jideani, V.A., & Vogt, K. (2016). Antimicrobial packaging for extending the shelf life of bread — A review. Critical Reviews in Food Science and Nutrition, 56, 1313-1324.Jideani, V.A., & Vogt, K. (2016). Antimicrobial packaging for extending the shelf life of bread — A review. Critical Reviews in Food Science and Nutrition, 56, 1313-1324.Jimenez, A., Aneli, J.N., & Kubica, S. (2013). Chemistry and Physics of Modern Materials: Processing, Production and Applications (pp. 235 - 251). Apple Academic Press: Toronto. https://doi.org/10.1201/b15299Jimenez, A., Aneli, J.N., & Kubica, S. (2013). Chemistry and Physics of Modern Materials: Processing, Production and Applications (pp. 235 - 251). Apple Academic Press: Toronto. https://doi.org/10.1201/b15299Khaneghah, A.M., Hashemi, S.M.B., & Limbo, S. (2018). Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions. Food and Bioproducts Processing, 111, 1 - 19.Khaneghah, A.M., Hashemi, S.M.B., & Limbo, S. (2018). Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions. Food and Bioproducts Processing, 111, 1 - 19.Kirsh, I.A., Babin, Yu.V., Ananiev, V.V., Tveriynikova, I.S., Romanova, V.A., Bannikova, O.A., & Beznaeva, O.V. (2019). Establishing the Dependence of the Effect of Ultrasound on Pkm Melts and their Functional Technological Characteristics. Izvestiya vysshikh uchebnykh zavedeniy Tekhnologiya Tekstil'noy Promyshlennosti, 2, 85 - 90.Kirsh, I.A., Babin, Yu.V., Ananiev, V.V., Tveriynikova, I.S., Romanova, V.A., Bannikova, O.A., & Beznaeva, O.V. (2019). Establishing the Dependence of the Effect of Ultrasound on Pkm Melts and their Functional Technological Characteristics. Izvestiya vysshikh uchebnykh zavedeniy Tekhnologiya Tekstil'noy Promyshlennosti, 2, 85 - 90.Kirsh, I.A., Chalykh, T.I., & Pomogova, D.A. (2016). Modification of polymers and mixtures of incompatible polymers by exposure of their melts to ultrasound. Journal Characterization and Development of Novel Materials, 8, 119.Kirsh, I.A., Chalykh, T.I., & Pomogova, D.A. (2016). Modification of polymers and mixtures of incompatible polymers by exposure of their melts to ultrasound. Journal Characterization and Development of Novel Materials, 8, 119.Lee, K., Watanabe, M., Sugita‐Konishi, Y., Hara‐Kudo, Y., & Kumagai, S. (2012). Penicillium camemberti and Penicillium roqueforti enhance the growth and survival of Shiga toxin producing Esherihia coli O157 under mild acidic conditions. Journal of Food Science, 77, 102 - 107. https://doi.org/10.1111/j.1750-3841.2011.02533.xLee, K., Watanabe, M., Sugita‐Konishi, Y., Hara‐Kudo, Y., & Kumagai, S. (2012). Penicillium camemberti and Penicillium roqueforti enhance the growth and survival of Shiga toxin producing Esherihia coli O157 under mild acidic conditions. Journal of Food Science, 77, 102 - 107. https://doi.org/10.1111/j.1750-3841.2011.02533.xLiu, Y., Liang, X., Wang, S., Qin, W., & Zhang, Q. (2018). Electrospun Antimicrobial Polylactic Acid/Tea PolyphenolNanofibers for Food‐Packaging Applications. Polymers, 10, 561. https://doi.org/10.3390/polym10050561Liu, Y., Liang, X., Wang, S., Qin, W., & Zhang, Q. (2018). Electrospun Antimicrobial Polylactic Acid/Tea PolyphenolNanofibers for Food‐Packaging Applications. Polymers, 10, 561. https://doi.org/10.3390/polym10050561Malhotra, B., Keshwani, A., & Kharkwal, H. (2015). Antimicrobial food packaging: Potential and pitfalls. Frontiers In Microbiology, 6, 611. https://doi.org/10.3389/fmicb.2015.00611Malhotra, B., Keshwani, A., & Kharkwal, H. (2015). Antimicrobial food packaging: Potential and pitfalls. Frontiers In Microbiology, 6, 611. https://doi.org/10.3389/fmicb.2015.00611Matthews, K.R., Kniel, K.E., & Montville, T.J. (2019). Food Microbiology: An Introduction (рр. 55-75). ASM Press: Washington, DC.Matthews, K.R., Kniel, K.E., & Montville, T.J. (2019). Food Microbiology: An Introduction (рр. 55-75). ASM Press: Washington, DC.Otoni, C.G., Espitia, P.J., Avena‐Bustillos, R.J., & McHugh, T.H. (2016). Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads. Food Research International, 83, 60 - 73. https://doi.org/10.1016/j.foodres.2016.02.018Otoni, C.G., Espitia, P.J., Avena‐Bustillos, R.J., & McHugh, T.H. (2016). Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads. Food Research International, 83, 60 - 73. https://doi.org/10.1016/j.foodres.2016.02.018Pobiega, K., Kraśniewska, K., & Gniewosz, M. (2019). Application of propolis in antimicrobial and antioxidative protection of food quality — A review. Trends in Food Science & Technology, 83, 53 - 62.Pobiega, K., Kraśniewska, K., & Gniewosz, M. (2019). Application of propolis in antimicrobial and antioxidative protection of food quality — A review. Trends in Food Science & Technology, 83, 53 - 62.Sreekumar, P.A., Elanamugilan, M., Singha, N.K., Al‐Harthi, M.A., De, S.K., & Al‐Juhani, A. (2014). LDPE filled with LLDPE/Starch masterbatch: Rheology, morphology and thermal analysis. Arabian Journal for Science and Engineering, 39, 8491–8498.Sreekumar, P.A., Elanamugilan, M., Singha, N.K., Al‐Harthi, M.A., De, S.K., & Al‐Juhani, A. (2014). LDPE filled with LLDPE/Starch masterbatch: Rheology, morphology and thermal analysis. Arabian Journal for Science and Engineering, 39, 8491–8498.Zahra, S.A., Butt, Y.N., Nasar, S., Akram, S., Fatima, Q., & Ikram, J. (2016). Food Packaging in Perspective of Microbial Activity: A Review. Journal of microbiology, biotechnology and food sciences, 6, 752 - 757. https://doi.org/10.15414/jmbfs.2016.6.2.752-757Zahra, S.A., Butt, Y.N., Nasar, S., Akram, S., Fatima, Q., & Ikram, J. (2016). Food Packaging in Perspective of Microbial Activity: A Review. Journal of microbiology, biotechnology and food sciences, 6, 752 - 757. https://doi.org/10.15414/jmbfs.2016.6.2.752-757Zhong, Y., Godwin, P., Jin, Y., & Xiao, H. (2020). Biodegradable polymers and green‐based antimicrobial packaging materials: A mini‐review. Advanced Industrial and Engineering Polymer Research, 3, 27-35. https://doi.org10.1016/j.aiepr.2019.11.002Zhong, Y., Godwin, P., Jin, Y., & Xiao, H. (2020). Biodegradable polymers and green‐based antimicrobial packaging materials: A mini‐review. Advanced Industrial and Engineering Polymer Research, 3, 27-35. https://doi.org10.1016/j.aiepr.2019.11.002

The authors declare that there are no conflicts of interest present.