การพัฒนาฟิล์มแป้งถั่วเขียวผสมสารสกัดผลมะขามป้อมและการทดสอบฤทธิ์การยับยั้งเชื้อ Streptococcus mutans
ภัทราพร กิจเกตุ ปฐมทรรศน์ ศรีสุข แสงระวี สุทธิปริญญานนท์ และ ผดุงขวัญ จิตโรภาส
วารสารวิทยาศาสตร์เกษตร 44 (3พิเศษ): 290-294. 2556.
2556
บทคัดย่อ
The objective of the study was to develop mung bean starch film containing Indian gooseberry extracts. Effects of concentration of the extracts and storage temperature on physical properties and inhibition efficacy on Streptococcus mutans were determined. The starch film containing 20, 50, 80 %w/w of the extracts were prepared by Casting method. The films were kept at 25 and 40°C for 8 weeks. The results showed that concentration of the extracts and storage temperature had effected on the properties of the starch film. Increasing the concentration of the extracts, puncture strength and elongation of the film were significantly decreased (p<0.05) whereas inhibitory efficacy was increased. Storage temperature had slightly effect on puncture strength of the film. While increasing storage temperature, elongation of the film and inhibitory efficacy on S. mutans were significantly decreased (p<0.05). It can be concluded that the mung bean starch film containing Indian gooseberry extracts could be prepared by casting method. Physical properties and inhibitory efficacy of the film depend on the concentration of the extracts and the storage temperature.