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مطالعه اثرهای ضد میکروبی فیلمهای ژلاتین – نانوسلولز حاوی درصدهای مختلف کتیرا و اسانسهای گاو زیره و کاکوتی کوهی بر برخی باکتریهای بیماریزای غذازاد | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 20، شماره 2 - شماره پیاپی 71، اسفند 1400، صفحه 85-96 اصل مقاله (1.01 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2020.125287.1201 | ||
| نویسندگان | ||
| کوثر عقبایی1؛ علی خنجری* 2؛ افشین آخوندزاده بستی1؛ محمدکاظم کوهی3؛ نجمه مقیمی4؛ نیما بابلانی مقدم1؛ رضا تیموری فرد5؛ دامون بریری5 | ||
| 1بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه تهران | ||
| 2دانشگاه تهران | ||
| 3گروه علوم پایه، دانشکده دامپزشکی، دانشگاه تهران | ||
| 4گروه بهداشت موادغذایی دانشکده دامپزشکی دانشگاه تهران | ||
| 5دانشکده دامپزشکی، دانشگاه تهران | ||
| چکیده | ||
| افزایش سلامت و زمان نگهداری مواد غذایی از مهمترین دغدغههای صنایع غذایی است. برای بهبود این امر میتوان به استفاده از فیلم زیستتخریبپذیر روشی نوین در صنعت بسته بندی و ترکیب آن با تکنولوژیهایی همچون فناوری نانو و در کنار آنها بهکارگیری مواد گیاهی طبیعی با ویژگیهای ضد میکروبی اشاره کرد. هدف از مطالعه حاضر ارزیابی اثر ضد میکروبی فیلمهای ژلاتین - نانوسلولز حاوی اسانس گاوزیره (0.9، 0.6، 0.3 و صفر درصد حجمی-حجمی)، اسانس کاکوتی کوهی (0.9، 0.6، 0.3 و صفر درصد حجمی-حجمی) و کتیرا (غلظت صفر و 1 درصد وزنی- حجمی)، تنها یا توام، است. به منظور اندازه گیری میزان فعالیت ضدباکتریایی این فیلمها، روش انتشار دیسک به کار گرفته شد. در زمینه اثر ضد میکروبی فیلمها مشخص گردید فیلم ژلاتین-نانوسلولز به تنهایی یا به همراه کتیرا یا به همراه 0.3 درصد اسانس کاکوتی کوهی بر هیچ یک از میکروارگانیسمهای مورد مطالعه اثری ندارد. همچنین بیشترین میزان هاله عدم رشد در موضوع فیلمهای ژلاتین حاوی 0.9 درصد اسانس کاکوتی کوهی و 0.9 درصد اسانس گاوزیره مرتبط با لیستریا مونوسیتوژنز به میزان 22.22 میلیمتر مشاهده گردید. بنابر یافتههای این مطالعه، فیلم ژلاتین-نانوسلولز حاوی اسانس کاکوتی کوهی، اسانس گاوزیره و کتیرا با توجه به ویژگیهای ضد میکروبی مطلوبشان میتوانند در مواد غذایی مصرف شوند. | ||
| کلیدواژهها | ||
| اسانس؛ نانوسلولز؛ فیلم ضد میکروبی؛ ژلاتین؛ کتیرا | ||
| عنوان مقاله [English] | ||
| Study on the Antimicrobial Effects of Gelatin / Tragacanth Containing Polylophium Involucratum and Ziziphora Cliniopodiodes Essential Oils on Some Foodborne Pathogen Bacteria | ||
| چکیده [English] | ||
| Food safety and shelf life are the most important concerns of the food industry. Using biodegradable materials as a new method in the packaging industry and combining it with technologies such as nanotechnology and the use of natural herbal materials with antimicrobial properties can improve these terms. The present study was carried out to evaluate the antimicrobial properties of gelatin-Nano cellulose films containing different concentrations of Polylophium involucratum essential oil (PIE) (0, 0.3, 0.6, and 0.9% v/v), Ziziphora clinopodioides essential oil (ZME) (0, 0.3, 0.6, and 0.9% v/v), and tragacanth gum (0 and 1% w/v). The antimicrobial activity of films was evaluated by the disk diffusion method. Antimicrobial results of films revealed that pure gelatin or gelatin/tragacanth films or gelatin/tragacanth films containing 0.3%v/v of ZME did not show any inhibitory effects on tested microorganisms. The maximum inhibition zone was observed for gelatin films containing a combination of 0.9% of both essential oils that created a 22.22 mm inhibition zone for listeria monocytogenes. In this study, the inhibition zone was increased with an increasing concentration of EO, but this was not significant for all concentrations of the four tested microorganisms. According to the findings of this study, gelatin-nanocelulose film containing the ZME, PIE, and Tragacanth can be used in food because of its desired antimicrobial properties. | ||
| کلیدواژهها [English] | ||
| Essential oil, Nano cellulose, Antimicrobial film, Gelatin, Tragacanth | ||
| مراجع | ||
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