بررسی اثرات هم افزایی میکرو امولسیون های شیرین بیان ، سیر و رازیانه به عنوان آنتی اکسیدان و ضد باکتری طبیعی
محورهای موضوعی :
علوم و صنایع غذایی
مارال زاهدی
1
,
بهناز معمارماهر
2
,
نویده انرجان
3
,
حامد همیشه کار
4
1 - دانشجو دکتری مهندسی شیمی، واحد اهر، دانشگاه آزاد اسلامی، اهر، ایران
2 - استادیار گروه مهندسی شیمی، واحد اهر، دانشگاه آزاد اسلامی، اهر، ایران
3 - استادیار گروه مهندسی شیمی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
4 - استاد، مرکز تحقیقات کاربردی علوم دارویی، دانشگاه علوم پزشکی تبریز، تبریز، ایران
تاریخ دریافت : 1400/03/11
تاریخ پذیرش : 1400/07/12
تاریخ انتشار : 1400/04/01
کلید واژه:
میکروامولسیون,
اسانس,
آنتی‌اکسیدان,
شیرین‌بیان,
چکیده مقاله :
تقاضا برای استفاده از اسانس‌های گیاهان به‌دلیل خاصیت ضدمیکروبی به‌عنوان آنتی‌اکسیدان و ماده نگه‌دارنده طبیعی و طعم‌دهنده و عطردهنده در صنایع غذایی روبه افزایش می‌باشد. ازاین‌رو در این تحقیق، میکروامولسیون‌های اسانس‌های شیرین‌بیان، سیر و سیاه‌دانه به‌تنهایی و به‌صورت ترکیبی با موفقیت تهیه شدند. خاصیت فیزیکی و شیمیایی، فعالیت‌ها‌ی آنتی‌اکسیدانی، فعالیت‌ها‌ی ضد باکتریایی و خاصیت هم‌افزایی میکروامولسیون‌های تهیه‌شده موردبررسی قرار گفت. برای این منظور میکروامولسیون‌های مختلف با فازهای روغنی متشکل از اسانس خالص شیرین‌بیان، سیر و سیاه‌دانه و همچنین ترکیب آن‌ها تهیه گردید. نتایج میکروبی و کدورت نشان داد که کاهش اندازه ذرات اسانس‌ها در محدوده‌ی نانوامولسیونی با استفاده از سامانه‌های میکروامولسیونی می‌تواند ویژگی‌های ضدباکتری و آنتی‌اکسیدانی آن‌ها را افزایش دهد. علاوه بر این، اثرات هم‌افزایی اسانس‌ها نسبت به یکدیگر نیز مشاهده شد که در آن میکروامولسیون‌های فاز روغنی متشکل از دو جزء فعالیت ضدباکتری و آنتی‌اکسیدانی بالاتری را در مقایسه با فاز روغن یک جزء نشان دادند؛ بنابراین هدف از این کار توسعه یک سیستم میکروامولسیون با دو فاز روغن متشکل از شیرین‌بیان، سیر و سیاه‌دانه بود.
چکیده انگلیسی:
The demand for the use of plant essential oils due to their antimicrobial properties as antioxidants and natural preservatives and flavorings and aromatizers is increasing in the food industry. Therefore, in this study, microemulsions of licorice, garlic, and fennel essential oils were successfully prepared alone and in combination. Physical and chemical properties, antioxidant activities, antibacterial activities, and synergistic properties of prepared microemulsions were investigated. For this reason, various microemulsions with oily phases consisting of pure licorice, garlic, and fennel essential oils and their combination were prepared. Microbial and turbidity results showed that reduced particle size of essential oil in the nanoemulsion range can increase their antibacterial and antioxidant properties using microemulsion systems. In addition, the synergistic effects of essential oil on each other were observed where oil phase microemulsions consisting of two components showed higher antibacterial and antioxidant activity compared to the oil phase of one component. Therefore, the work aimed to develop a microemulsion system with two oil phases consisting of licorice, garlic, and fennel.
منابع و مأخذ:
Ahmad, A., Husain, A., Mujeeb, M., Alam Khan, S., Najmi, A.K., Siddique, N.A. et al., (2013). A review on therapeutic potential of Nigella sativa: A miracle herb. Asian Pacific journal of Tropical biomedicine, 3(5): 337-352.
Anarjan, N., Jaberi, N., Yeganeh-Zare, S., Banafshehchin, E., Rahimirad, A., Jafarizadeh-Malmiri, H. (2014). Optimization of mixing parameters for α-tocopherol nanodispersions prepared using solvent displacement method. Journal of the American Oil Chemists' Society, 91(8): 1397-1405.
Anarjan, N., Tan, C.P. (2013). Developing a three component stabilizer system for producing astaxanthin Food Hydrocolloids, 30(1): 437-447.
Anarjan, N., Tan, C.P., Nehdi, I.A and Ling, T.C. (2012). Colloidal astaxanthin: Preparation, characterisation and bioavailability evaluation. Food chemistry, 135(3): 1303-1309.
Crespo, Y.A., Sánchez, L.R.B., Quintana, Y.G., Cabrera, A.S.T., Del Sol, A.B., Mayancha, D.M.G. (2019). Evaluation of the synergistic effects of antioxidant activity on mixtures of the essential oil from Apium graveolens L., Thymus vulgaris L. and Coriandrum sativum L. using simplex-lattice design. Heliyon, 5(6):e01942.
Farshbaf Sadigh, A., Jafarizadeh Malmiri, H., Anarjan, A and Najian,Y. (2019). Preparation of Ginger Oil in Water Nanoemulsion Using Phase Inversion Composition Technique: Effects of Stirring and Water Addition Rates on their Physico- Chemical Properties and Stability. Zeitschrift fur Physikalische Chemie,.
François Muller., Thibault Dégousée., Jéril Degrouard., Annie Brûlet., Anniina Salonen. (2015). Probing structure in submicronic aqueous assemblies of emulsified microemulsions and charged spherical colloids using SANS and cryo-TEM. Journal of Colloid and Interface Science.
Fratini, F., Mancini, , Turchi, B., Sparagni, D., Al-Gwad, A.A., Najar, B. et al., (2019). Antimicrobial activity of three essential oils (cinnamon, manuka, and winter savory), and their synergic interaction, against Listeria monocytogenes. Flavour and Fragrance Journal, 34(5): 339-348.
Ma, Q., Davidson, P.M and Zhong, Q. (2016). Antimicrobial properties of microemulsions formulated with essential oils, soybean oil, and Tween 80. International journal of food microbiology, 226: 20-25.
Mirhosseini, H., Tan, C.P., Hamid, N.S., Yusof, S and Chern, B.H. (2009). Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology. Food Hydrocolloids, 23(2): 271-280.
Mnayer, D., Fabiano-Tixier, A.S., Petitcolas, E., Hamieh, T., Nehme, N., Ferrant, et al., (2014). Chemical composition, antibacterial and antioxidant activities of six essentials oils from the Alliaceae family. Molecules, 19(12): 20034-20053
Moradi, S., Anarjan, N. (2019). Preparation and characterization of α-tocopherol nanocapsules based on gum Arabic-stabilized nanoemulsions. Food science and biotechnology, 28(2): 413-421.
Piccaglia, R., Marotti, M., Giovanelli, E., Deans, S.G and Eaglesham, E. (1993). Antibacterial and antioxidant properties of Mediterranean aromatic plants. Industrial crops and Products, 2(1): 47-50.
Sacchetti, G., Maietti, S., Muzzoli, M., Scaglianti, M., Manfredini, S., Radice, M. et al., (2005). Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food chemistry, 91(4): 621-632.
Satyal, P., Craft, J.D., Dosoky, N.S and Setzer, W.N. (2017). The chemical compositions of the volatile oils of garlic (Allium sativum) and wild garlic (Allium vineale). Foods, 6(8):63.
Shahat, A.A and et al. (2011). Chemical composition, antimicrobial and antioxidant activities of essential oils from organically cultivated fennel cultivars. Molecules, 16(2): 1366-1377.
Weiss, J., Muschiolik, G. (2007). Factors affecting the droplet size of water‐in‐oil emulsions (W/O) and the oil globule size in water‐in‐oil‐in‐water emulsions (W/O/W). Journal of Dispersion Science and Technology, 28(5): 703-716.
Wittschier, N., Faller, G and Hensel, A. (2009). Aqueous extracts and polysaccharides from liquorice roots (Glycyrrhiza glabra L.) inhibit adhesion of Helicobacter pylori to human gastric mucosa. Journal of Ethnopharmacology, 125(2): 218-223.
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Ahmad, A., Husain, A., Mujeeb, M., Alam Khan, S., Najmi, A.K., Siddique, N.A. et al., (2013). A review on therapeutic potential of Nigella sativa: A miracle herb. Asian Pacific journal of Tropical biomedicine, 3(5): 337-352.
Anarjan, N., Jaberi, N., Yeganeh-Zare, S., Banafshehchin, E., Rahimirad, A., Jafarizadeh-Malmiri, H. (2014). Optimization of mixing parameters for α-tocopherol nanodispersions prepared using solvent displacement method. Journal of the American Oil Chemists' Society, 91(8): 1397-1405.
Anarjan, N., Tan, C.P. (2013). Developing a three component stabilizer system for producing astaxanthin Food Hydrocolloids, 30(1): 437-447.
Anarjan, N., Tan, C.P., Nehdi, I.A and Ling, T.C. (2012). Colloidal astaxanthin: Preparation, characterisation and bioavailability evaluation. Food chemistry, 135(3): 1303-1309.
Crespo, Y.A., Sánchez, L.R.B., Quintana, Y.G., Cabrera, A.S.T., Del Sol, A.B., Mayancha, D.M.G. (2019). Evaluation of the synergistic effects of antioxidant activity on mixtures of the essential oil from Apium graveolens L., Thymus vulgaris L. and Coriandrum sativum L. using simplex-lattice design. Heliyon, 5(6):e01942.
Farshbaf Sadigh, A., Jafarizadeh Malmiri, H., Anarjan, A and Najian,Y. (2019). Preparation of Ginger Oil in Water Nanoemulsion Using Phase Inversion Composition Technique: Effects of Stirring and Water Addition Rates on their Physico- Chemical Properties and Stability. Zeitschrift fur Physikalische Chemie,.
François Muller., Thibault Dégousée., Jéril Degrouard., Annie Brûlet., Anniina Salonen. (2015). Probing structure in submicronic aqueous assemblies of emulsified microemulsions and charged spherical colloids using SANS and cryo-TEM. Journal of Colloid and Interface Science.
Fratini, F., Mancini, , Turchi, B., Sparagni, D., Al-Gwad, A.A., Najar, B. et al., (2019). Antimicrobial activity of three essential oils (cinnamon, manuka, and winter savory), and their synergic interaction, against Listeria monocytogenes. Flavour and Fragrance Journal, 34(5): 339-348.
Ma, Q., Davidson, P.M and Zhong, Q. (2016). Antimicrobial properties of microemulsions formulated with essential oils, soybean oil, and Tween 80. International journal of food microbiology, 226: 20-25.
Mirhosseini, H., Tan, C.P., Hamid, N.S., Yusof, S and Chern, B.H. (2009). Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology. Food Hydrocolloids, 23(2): 271-280.
Mnayer, D., Fabiano-Tixier, A.S., Petitcolas, E., Hamieh, T., Nehme, N., Ferrant, et al., (2014). Chemical composition, antibacterial and antioxidant activities of six essentials oils from the Alliaceae family. Molecules, 19(12): 20034-20053
Moradi, S., Anarjan, N. (2019). Preparation and characterization of α-tocopherol nanocapsules based on gum Arabic-stabilized nanoemulsions. Food science and biotechnology, 28(2): 413-421.
Piccaglia, R., Marotti, M., Giovanelli, E., Deans, S.G and Eaglesham, E. (1993). Antibacterial and antioxidant properties of Mediterranean aromatic plants. Industrial crops and Products, 2(1): 47-50.
Sacchetti, G., Maietti, S., Muzzoli, M., Scaglianti, M., Manfredini, S., Radice, M. et al., (2005). Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food chemistry, 91(4): 621-632.
Satyal, P., Craft, J.D., Dosoky, N.S and Setzer, W.N. (2017). The chemical compositions of the volatile oils of garlic (Allium sativum) and wild garlic (Allium vineale). Foods, 6(8):63.
Shahat, A.A and et al. (2011). Chemical composition, antimicrobial and antioxidant activities of essential oils from organically cultivated fennel cultivars. Molecules, 16(2): 1366-1377.
Weiss, J., Muschiolik, G. (2007). Factors affecting the droplet size of water‐in‐oil emulsions (W/O) and the oil globule size in water‐in‐oil‐in‐water emulsions (W/O/W). Journal of Dispersion Science and Technology, 28(5): 703-716.
Wittschier, N., Faller, G and Hensel, A. (2009). Aqueous extracts and polysaccharides from liquorice roots (Glycyrrhiza glabra L.) inhibit adhesion of Helicobacter pylori to human gastric mucosa. Journal of Ethnopharmacology, 125(2): 218-223.
