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تهیه بسته بندی فعال برپایه آئروژل سلولزی بارگزاری شده با اسانس آویشن شیرازی و اثر ضد میکروبی آن بر اشرشیاکلی O157:H7 در گوشت نگهداری شده در شرایط یخچالی | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 23، شماره 2 - شماره پیاپی 77، آذر 1403، صفحه 91-104 اصل مقاله (834.74 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2024.366082.1394 | ||
| نویسندگان | ||
| سیده سحر میرمعینی1؛ مهران مرادی* 2؛ حسین تاجیک3؛ هادی الماسی4 | ||
| 1دانشآموخته دکتری تخصصی بهداشت مواد غذایی، گروه بهداشت و کنترل کیفی موادغذایی، دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران | ||
| 2دانشگاه ارومیه | ||
| 3استاد تمام، گروه بهداشت و کنترل کیفی موادغذایی، دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران | ||
| 4گروه علوم و صنایع غذایی دانشگاه ارومیه | ||
| چکیده | ||
| بسته بندی ضدمیکروب نوعی از بسته بندی است که از طریق تماس با غذا یا آزادسازی مادۀ ضدمیکروب در فضای بسته بندی اثر ضدمیکروبی خود را اعمال میکند و میتواند رشد میکروارگانیسمهای عامل فساد و بیماریزا را در مادۀ غذایی کاهش دهد، به تأخیر اندازد یا از آن جلوگیری کند. هدف از این مطالعه، تهیۀ آئروژل سلولزی و آئروژل کامپوزیت سلولز - ثعلب و سپس بارگذاری آن با اسانس آویشن شیرازی برای آزادسازی آن در بسته بندی ضدمیکروبی فعال گوشت بهمنظور کنترل اشریشیا کلی طی نگهداری در یخچال است. بدین منظور دو نوع آئروژل سلولز (1.5 درصد وزنی - حجمی) و آئروژل سلولز (1.5 درصد وزنی - حجمی) - ثعلب (3 درصد وزنی - حجمی) با نسبت 1:1 تهیه شد. با بارگذاری مقادیر مختلف اسانس در ساختار آئروژلها، حداقل دوز مهارکنندگی فاز بخار اسانس آویشن برای اشریشیا کلی 256 میکرولیتر اسانس به ازای هر لیتر فضا به دست آمد. تصویرهای میکروسکوپ الکترونی روبشی لیز و تخریب سلولی اشریشیا کلی را در مواجهه با فاز بخار اسانس آویشن شیرازی نشان میدهند. جمعیت اشریشیا کلی تلقیح شده در گوشت در نمونۀ کنترل، طی 16 روز نگهداری از log CFU/g 5.34±0.17 به log CFU/g 5.90±0.35 افزایشیافته است درحالیکه در بستهبندیهای حاوی تیمار 10 برابر غلظت MID، اسانس بارگذاری شده روی آئروژل سلولزی و سلولز ثعلب بهترتیب 0.93 و 0.73 سیکل لگاریتمی کاهش در جمعیت اشریشیا کلی پس از 16 روز نگهداری گوشت در یخچال دیده شد. باتوجه به اهمیت اشریشیا کلی در گوشت، بستهبندی فعال حاوی ترکیبات ضدمیکروبی میتوانند بیشتر موردتوجه قرار گیرند. | ||
| کلیدواژهها | ||
| بسته بندی فعال؛ آویشن شیرازی؛ فاز بخار؛ اسانس؛ گوشت | ||
| عنوان مقاله [English] | ||
| Active packaging based on cellulose aerogel loaded with Zataria multiflora essential oil and its antimicrobial effect on Escherichia coli O157:H7 in meat stored in the refrigerator | ||
| نویسندگان [English] | ||
| Seyedeh Sahar Mirmoeini1؛ Mehran Moradi2؛ Hossein Tajik3؛ Hadi Almasi4 | ||
| 1PhD Graduate of Food hygiene, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran | ||
| 2Urmia University | ||
| 3Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran | ||
| 4Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran | ||
| چکیده [English] | ||
| Antimicrobial packaging is a type of active packaging that exerts its antimicrobial effects through contact with food or through release of antimicrobial agent in the packaging space and it can delay, reduce or prevent the growth of spoilage and pathogenic microorganisms in food. The aim of this study is to prepare cellulose aerosol and composite cellulose-Salep aerogel and then load it with Zataria multiflora (ZMEO) essential oil in order to release it into active antimicrobial packaging of meat to control Escherichia coli O157:H7 during refrigeration. For this purpose, two types of cellulose aerogel (1.5% W/V) and cellulose aerogel (1.5% W/v) - Salep (3% w/V) were prepared with a ratio of 1:1. By loading different amounts of ZMEO on aerogels, the minimum dose of inhibition of the vapor phase of ZMEO for E. coli was obtained 256 microliters of essential oil per liter of space. Scanning electron microscope images showed the lysis and cell destruction of E. coli, in expose to the vapor phase of ZMEO. While in the meat s amples containing 10 × MID concentration of ZMEO loaded on cellulose and cellulase-Salep aerogel, 0.93 and 0.73 logarithmic cycles of reduction in the population of E. coli after 16 days of meat storage in the refrigerator was determined. Given the importance of E. coli as one of the causes of food-borne diseases due to the lack of hygiene and the need to control it in meat, active packages containing antimicrobial compound releasers can be appropriate solution. | ||
| کلیدواژهها [English] | ||
| Active packaging, Zataria multiflora, Vapor phase, Essential oil, Meat | ||
| مراجع | ||
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