| تعداد نشریات | 285 |
| تعداد نشریات سازمان | 83 |
| تعداد شمارهها | 3,094 |
| تعداد مقالات | 34,531 |
| تعداد مشاهده مقاله | 49,366,749 |
| تعداد دریافت فایل اصل مقاله | 79,811,327 |
رهایش ترکیبهای ضدمیکروبی اسانس آویشن شیرازی (Zataria multiflora Boiss.) از فیلم زیست کامپوزیت فعال زئین در مدلهای غذایی | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 13، دوره 32، شماره 2 - شماره پیاپی 76، خرداد 1395، صفحه 322-332 اصل مقاله (283.95 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2016.106566 | ||
| نویسندگان | ||
| محبوبه کشیری* 1؛ یحیی مقصودلو2؛ مرتضی خمیری3 | ||
| 1استادیار، گروه تکنولوژی مواد غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران | ||
| 2دانشیار، گروه تکنولوژی مواد غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران | ||
| 3دانشیار، گروه میکروبیولوژی مواد غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران | ||
| چکیده | ||
| بستهبندی ضدمیکروبی تکنولوژی جدیدی است که رهایش ترکیبهای مؤثر آن رشد میکروارگانیسمها در محصولات غذایی فاسدشدنی را کنترل میکند. در این پژوهش ترکیبهای شیمیایی اسانس آویشن شیرازی (.Zataria multiflora Boiss) با استفاده از طیفسنج جرمی تعیین شد. کارواکرول (2/37%) و تیمول (4/28%)، از مهمترین ترکیبهای قابل شناسایی اسانس آویشن شیرازی بودند. فیلم زیست کامپوزیت فعال زئین حاوی 10% اسانس آویشن شیرازی تولید شد. مقدار و سینیتیک رهایش کارواکرول و تیمول از فیلم زیست فعال زئین در دو مدل غذایی (اسید استیک 3% و اتانول 10%) در دمای 4 و 37 درجه سانتیگراد با استفاده از کروماتوگرافی مایع با کارایی بالا ارزیابی شدند. فعالیت ضدمیکروبی فیلم فعال زئین ارزیابی شد. نتایج این پژوهش نشان داد که رهایش ترکیبهای فعال از بستر پلیمری تحت تأثیر محیط ماده غذایی قرار گرفت. میانگین رهایش کارواکرول و تیمول در دمای 4 درجه سانتیگراد در محیط اسیدی در 60 دقیقه نخست آزمون (بهترتیب ppm34/1±93/11 و 06/0±40/1) در مقایسه با محیط اتانولی (بهترتیب ppm22/0±60/7 و 02/0±98/0) بیشتر بود. تصاویر میکروسکوپ روبشی تأییدکننده نقش مدل غذایی بر ساختار فیلم زئین بود که این تغییر ساختاری زئین بر سرعت رهایش ترکیبهای فعال اسانس در مدلهای غذایی مؤثر بود. سرعت رهایش کارواکرول و تیمول با افزایش دما به 37 درجه سانتیگراد افزایش یافت. فیلم زئین فعال در مدل غذایی اتانولی و دمای 4 درجه سانتیگراد از پایداری بهتری برخوردار بود. اندیس کاهش لگاریتمی فیلم زیست کامپوزیت فعال زئین علیه Listeria innocua وEscherichia coli بهترتیب 75/2 و 07/3 تعیین شد. | ||
| کلیدواژهها | ||
| آویشن شیرازی (.Zataria multiflora Boiss)؛ رهایش؛ بستهبندی؛ زئین؛ اسانس | ||
| عنوان مقاله [English] | ||
| Release of antimicrobial components of Zataria multiflora Boiss. essential oil from bio active zein film into food simulants | ||
| نویسندگان [English] | ||
| M. Kashiri1؛ Y. Maghsoudlou2؛ M. Khomeiri3 | ||
| 1Department of Food Technology, Faculty of Food science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 2Department of Food Technology, Faculty of Food science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 3Department of Food Microbiology, Faculty of Food science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| چکیده [English] | ||
| Antimicrobial active packaging is a novel technology that controls the growth of microorganisms in perishable food products with releasing of active components. In this work, the chemical composition of Zataria multiflora Boiss. essential oil (ZEO) was analyzed by GC/MS. The main components of the essential were carvacrol (37.22%), thymol (28.44). Active bio composite of zein films, containing 10% essential oils of thyme, were developed. Kinetics release of the active compound is strongly related to food models. The kinetics and extent of carvacrol and thymol mass transport within the packaging components were evaluated by using high performance liquid chromatography from bioactive films zein into simulants (10% ethanol and 3% acetic acid) at 4°C and 37°C. The antibacterial activity of active zein films was evaluated. The results of this studied indicated that the release of the active compound was strongly related to food models. The extent of releasing of carvacrol and thymol after 60 min at 4°C in acid simulant (11.93±1.34 and 1.40±0.06ppm, respectively) was more than that of ethanol simulant (7.60±0.22 and 0.98±0.02ppm, respectively). SEM observations confirmed the influence of food simulants on structure of zein, related to releasing of active components of essential oil into food simulants. The releasing rate of carvacrol and thymol increased with increasing the temperature to 37°C. Active zein film containing 10% ZEO was more stable in ethanol simulant at 4°C. The log reduction value of zein bioactive composite film against Listeria innocua andEscherichia coli were calculated to be 2.75 and 3.07, respectively. | ||
| کلیدواژهها [English] | ||
| Zataria multiflora Boiss, release, Packaging, zein, essential oil | ||
| مراجع | ||
|
- Appendini, P. and Hotchkiss, J.H., 2002. Review of antimicrobial food packaging. Innovative Food Science & Emerging Technologies, 3(2): 113-126. - Bagamboula, C.F., Uyttendaele, M. and Debevere, J., 2004. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and - Beaufort, A., 2011. The determination of ready-to-eat foods into Listeria monocytogenes growth and no growth categories by challenge tests. Food Control, 22(9): 1498-1502. - Burt, S., 2004. Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology, 94(3): 223-253. - Calatayud, M., Lopez-de-Dicastillo, M., Lopez-Carballo M., Velez, D., Hernandez Munoz, P. and Gavara., R., 2013. Active films based on cocoa extract with antioxidant, antimicrobial and biological applications. Food Chemistry, 139: 51-58. - Cooksy., K., 2005. Effectiveness of antimicrobial food packaging materials. Food Additives and Contaminants, 22(10): 987-980. - Crank, J., 1975. The mathematics of diffusion. Oxford University Press, Oxford, UK, 420p. - Del Nobile, M.A., Conte, A., Incoronato, A.L. and Panza, O., 2008. Antimicrobial efficacy and release kinetics of thymol from zein films. Journal of Food Engineering, 89(1): 57-63. - Guarda, A., Rubilar, J.F., Miltz, J. and Galotto, M.J., 2011. The antimicrobial activity of microencapsulated thymol and carvacrol. International Journal of Food Microbiology, 146(2): 144-150. - Güçbilmez, Ç.M., Yemenicioğlu, A. and Arslanoğlu, A., 2007. Antimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA. Food research international, 40(1): 80-91. - Han, J.H., 2005. Innovations in Food Packaging. Elsevier Academic Press, Manitoba, 503p. - Lopez Rubio, A., Almenar, E., Hernandez Munoz. P., Lagaron, J.M., Catala, R. and Gavara, R., 2004. Overview of active polymer based packaging technologies for food applications. Food Reviews International, 20: 357-387. - Manzanarez-López, F., Soto-Valdez, H., Auras, R. and Peralta, E., 2011. Release of α-Tocopherol from Poly(lactic acid) films, and its effect on the oxidative stability of soybean oil. Journal of Food Engineering, 104(4): 508-517. - Mascheroni, E., Guillard, V., Nalin, F., Mora, L. and Piergiovanni, L., 2010. Diffusivity of propolis compounds in Polylactic acid polymer for the development of anti-microbial packaging films. Journal of Food Engineering, 98(3): 294-301. - Mastromatteo, M., Barbuzzi, G., Conte, A. and Del Nobile, M.A., 2009. Controlled released of thymol from zein based film. Innovative Food Science and Emerging Technologies, 10: 222-227. - Misaghi, A. and Akhondzadeh Basti, A., 2007. Effects of Zataria multifora Boiss essential oil and nisin on Bacillus cereus ATCC 11778. Food Control, 18: 1043-1049. - Moradi, M., Tajik, H., Razavi Rohani, S.M., Oromiehie, A.R., Malekinejad, H., Aliakbarlu, J. and Hadian, M., 2012. Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss. essential oil and grape seed extract. Food Science and Technology, 46(2): 477-484. - Muriel Galet, V., Cerisuelo, J.P., Lopez-Carballo, G., Aucejo, S., Gavara, R. and Hernandez Munoz, P., 2013. Evaluation of EVOH-coated PP films with oregano essential oil and citral to improve the shelf-life of packaged salad. Food Control, 30: 137-143. - Muriel-Galet, V., Cerisuelo, J.P., Lopez-Carballo, G., Lara, M., Gavara, R. and Hernandez-Munoz, P., 2012. Development of antimicrobial films for microbiological control of packaged salad. International Journal of Food Microbiology, 157: 195-201. - Newell, D.G., Koopmans, M., Verhoef, L., Duizer, E., Aidara-Kane, A., Sprong, H. and Kruse, H., 2010. Food-borne diseases-the challenges of 20 years ago still persist while new ones continue to emerge. International Journal of Food Microbiology, 139: S3-S15. - Oussalah, M., Caillet, S., Salmiéri, S., Saucier, L. and Lacroix, M., 2004. Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle. Journal of Agricultural and Food Chemistry, 52(18): 5598-5605. - Ozcalik, O. and Tihminlioglu, F., 2011. Barrier properties of corn zein nanocomposite coated polypropylene films for food packaging applications. Journal of Food Engineering, 114(4): 505-513. - Pina Vaz, C., Rodrigues, G.R., Pinto, E., Costa de Oliveira, S., Tavares, C., Salguerio, L., Cavalerio, C., Goncalves, M.J. and Martinez de Oliveira, J., 2004. Antifungal activity of Thymus oils and their major compounds. Journal of the European Academy Dermatology and Venereology, 18: 73-78. - Pranoto, Y., Rakshit, S.K. and Salokhe, V.M., 2005. Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. Food Science and Technology, 38(8): 859-865. - Quintavalla, S. and Vicini, L., 2002. Antimicrobial food packaging in meat industry. Meat Science, 62(3): 373-380. - Seydim, A. and Sarikus, G., 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food research international, 39(5): 639-644. - Sharififar, F., Mosha, M.H, Mansouri, S.H., Khodashenas, M. and Khoshnoodi, M., 2007. In vitro evaluation of antibacterial and antioxidant activities of the essential oil and methanol extract of endemic Zataria multiflora Boiss. Food Control, 18: 800-805. - Suhr, K.I. and Nielsen, P.V., 2003. Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi. Journal of Applied Microbiology, 94(4): 665-674. - Tajkarimi, M.M., Ibrahim, S.A. and Cliver, D.O., 2010. Antimicrobial herb and spice compounds in food. Food Control, 21: 1199-1218. - Vermeiren, L., Devlieghere, F. and Debevere, J., 2002. Effectiveness of some recent antimicrobial packaging concepts. Food Additives and Contaminants, 19: 163-171. | ||
|
آمار تعداد مشاهده مقاله: 1,304 تعداد دریافت فایل اصل مقاله: 1,087 |
||