تأثیر پوشش بیوکامپوزیت بر پایه موسیلاژ جاوشیر و ژلاتین حاوی نانوذرات اکسیدروی غنی شده با اسانس نعناع فلفلی (Mentha piperita L) بر ویژگی‌های میکروبی و حسی فیله ماهی قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss)
محورهای موضوعی :
بهداشت مواد غذایی
محمدجواد رشیدی
1
(دانشجوی دکتری علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران.)
لیلا روزبه نصیرایی
2
(استادیار گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران.)
شهین زمردی
3
(دانشیار بخش تحقیقات فنی و مهندسی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی آذربایجان‌غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران.)
سارا جعفریان
4
(استادیار گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران.)
تاریخ دریافت : 1401/08/18
تاریخ پذیرش : 1401/11/10
تاریخ انتشار : 1401/09/01
کلید واژه:
پوشش,
پکتین,
نانواکسیدروی,
ماهی قزل‌آلا,
اسانس نعناع فلفلی,
موسیلاژ جاوشیر,
چکیده مقاله :
با توجه به اثرات نامطلوب احتمالی در ویژگی‌های حسی مواد غذایی در اثر کاربرد اسانس‌ها در غلظت‌های مؤثر جهت فعالیت ضدمکیروبی و آنتی‌اکسیدانی، استفاده از روش‌های ترکیبی می‌تواند مؤثر باشد. در این مطالعه، تأثیر پوشش حاصل از ژلاتین و موسیلاژ جاوشیر حاوی 5/0 درصد نانوذرات اکسیدروی، غنی شده با غلظت‌های صفر، 2/1، 6/1 و 0/2 درصد اسانس نعناع فلفلی و بسته‌بندی اصلاح شده برای جلوگیری از رشد جمعیت میکروبی فیله ماهی در یخچال در طی 20 روز نگهداری مورد بررسی قرار گرفت. نتایج نشان داد که در تمام تیمارها تعداد باکتری‌های مزوفیل هوازی، سرمادوست، اسید لاکتیک و کلی‌فرم‌ها و هم‌چنین pH در طول مدت نگهداری افزایش یافت که بار میکروبی در تیمارهایی با پوشش حاوی نانوذرات، بسته‌بندی اصلاح شده و هم‌چنین با افزایش اسانس نعناع فلفلی نسبت به نمونه شاهد به‌طور معنی‌داری کمتر بود (05/0p<). نتایج حاصل از ارزیابی خواص حسی نمونه‌ها نیز نشان داد که امتیاز بو و رنگ ماهی در طول نگهداری کاهش یافت که این کاهش در تیمار کنترل بیشترین مقدار و در تیمار NPEO3 کمترین مقدار بود (05/0p<). نتایج حاصل از ارزیابی حسی با نتایج حاصل از آزمون‌های میکروبی مطابقت داشت. بر اساس نتایج حاصل از این بررسی، استفاده از روش ترکیبی نانوذرات اکسید روی به مقدار 5/0 درصد با اسانس نعناع فلفلی به مقدار 2 درصد در پوشش خوراکی متشکل از ترکیب ژلاتین و موسیلاژ جاوشیر برای افزایش عمر نگهداری فیله ماهی قزل‌آلای رنگین‌کمان تا روز 15 پیشنهاد می‌گردد.
چکیده انگلیسی:
Considering the possible adverse effects on the sensory properties of food due to the use of essential oils in effective concentrations for antimicrobial and antioxidant activity, the use of combined methods can be effective. In this study, the effect of coating combination of gelatin and Opopanax mucilage containing 0.5% zinc oxide nanoparticles, enriched by concentrations of 0, 1.2, 1.6, and 2.0 % of peppermint essential oil and modified atmospheric packaging (MAP) on preventing the growth of microbial population rainbow trout fillets were evaluated during 20 days of storage in the refrigerator. The results showed that in all treatments the number of aerobic mesophilic bacteria, psychrotrophs, lactic acid bacteria, and coliforms as well as pH increased during the storage period but decreased by increasing peppermint essential oil (p<0.05). Also, the microbial load in treatments with a coating containing nanoparticles and MAP was significantly lower than in the control sample (p<0.05). The results of sensory evaluation also showed that the odor and color scores of the samples decreased during storage, which was the highest in the control and the lowest in the NPEO3 treatment (p<0.05). The results of the sensory evaluation were consistent with the results of microbial analysis. According to the results obtained in this study, using the mixture of 0.5 % zinc oxide nanoparticles and 50% peppermint essential oil in edible coating composed of Opopanax mucilage and gelatin for increasing the shelf life of rainbow trout fillet up to the 15th day is recommended.
منابع و مأخذ:
Agdar GhareAghaji, , Zomorodi, Sh., Gharekhani, M. and Hanifian, S. (2022). The effect of edible coating based on Althaea officinalis mucilage containing orange (Citrus sinensis) peel essential oil on quality and microbial properties of rainbow trout fillet (Oncorhynchus mykiss). Applied Microbiology in Food Industry, 7 (1): 42-57. [In Persian]
Ahmad, M., Benjakul, S., Sumpavapol, P. and Nirmal, N.P. (2012). Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil. International Journal of Food Microbiology, 155(3):171-178.
Alparslan, Y. and Baygar, T. (2017). Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food Bioprocess Technology, 10: 842–853.
Alparslan, Y., Baygar, T., Baygar, T., Hasanhocaoglu, H. amd Metin, C. (2014). Effects of gelatin-based edible films enriched with laurel essential oil on the quality of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage. Food Technology and Biotechnology, 52: 325–333.
Baydar, H., Sagdic, O., Ozkan, G. and Karadogan, T. (2004). Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey. Food Control, 15(3):169-172.
Boziaris, I.S. and Parlapani, F.F. (2017). Specific spoilage organisms (SSOs) in fish. In The Microbiological Quality of Food, 1st ed.; Bevilacqua A., Corbo MR, Sinigaglia M, Eds; Wood head Publishing Ltd.: Cambridge, UK, pp. 61–98.
Bui, H., Park, D. and Lee, Y. (2017). Nanoparticles for antimicrobial wound healing applications: A Mini Review of the Research Trends. Polymers, 9: 1–24.
Carrión-Granda, X., Fernández-Pan, I., Rovira, J. and Maté, J.I. (2018). Effect of antimicrobial edible coatings and modified atmosphere packaging on the microbiological quality of cold stored hake (Merluccius merluccius) Fillets. Journal of Food Quality, 2018: 1-12.
Chytiri, S., Chouliara, I., Savvaidis, I. N. and Kontominas, M. G. (2004). Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology, 21: 157-165.
Desam, N.R, Al-Rajab, J., Sharma M., Mylabathula, M.M., Gowkanapalli, R. and Albratty, M. (2019). Chemical constituents, in vitro antibacterial and antifungal activity of Mentha× piperita L. (peppermint) essential oils Journal of King Saudi University Science, 31: 528-533.
Djenane, D. (2015). Chemical profile, antibacterial and antioxidant activity of Algerian Citrus essential oils and their application in Sardina pilchardus. Foods, 4: 208-228.
Fern´andez-Pan, I., Royo, M. and IgnacioMate, J. (2012). Antimicrobial activity of whey protein isolates edible films with essential oils against food spoilers and foodborne pathogens. Journal of Food Science, 77: M383–M390.
Ghalabian, A. and Rumiani, L. (2021). Antioxidant and antimicrobial effect of orange peel essential oil on shelf life of rainbow trout. Journal of Food Industry Research, 28: 113-128. [In Persian]
Hussain, A., Sumon, T. A., Mazumder, S.K., Ali, M.M., Jang, W.J. and Abualreesh, M.H, et al. (2021). Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review. Food Control, 2018: 1-12.
Jafari Khatayloo, Y., and Almasi, H. (2018). Comparison of the effect of sodium benzoate and peppermint essential oil on physicochemical, microbial, sensorial and rheological properties of Mayonnaise sauce. Journal of Food Science and Technology, 80(15):157-169.
Jouki, M., Yazdi, F.T., Mortazavi, S.A., Koocheki, A. and Khazaei, N. (2014). Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf-life extension of refrigerated rainbow trout fillets. International Journal of Food Microbiology, 174: 88–97.
Kamani, J., Motalbei Moghanjoghi, A.A., Razavilar, V. and Rokni, N. (2020). Effects of nanochitosan with and without sodium acetate coating on pseudomonas fluorescens and the quality of refrigerated rainbow trout filets Iranian Journal of Fisheries Sciences, 19: 1479-14992.
Kazemi, S. M. and Rezaei, M. (2016). Physical-mechanical and antimicrobial properties of fish gelatin-alginate films incorporated with oregano (Origanum vulgare) essential oil. Fisheries Science and Technology, 5: 123-135.
Kheirkhah foghara, S. Jafarian, S. Zomorodi, S. Khosrowshahi asl, A. and Roozbeh Nasiraei, L. (2020). Fabrication and characterization of an active bionanocomposite film based on basil seed mucilage and ZnO nanoparticles. Journal of Food Measurement and Characterization, 14(6): 3542-3550.
Mahboubi, M. and Kazempour, N. (2014). Chemical composition and antimicrobial activity of peppermint (Mentha piperita) essential oil. Journal of Science and Technology, 36: 83-87.
Patel, S. (2015). Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review. Food Additives & Contaminants: Part A, 32(7):1049-64.
Rajaei, E. and Shekarchizadeh. H. (2019). Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii). Food Science and Technology, 16(91): 323-35.
Shabanpour, B. and Zolfaghari, M. (2012). Processing and packaging of fish with changed atmosphere. Gorgan University Press, 187: 220-222. [In Persian]
Tabatabaei Moradi, L., Sharifan, A. and Larijani, K. (2015). Antimicrobial activity of lemon and peppermint essential oil in edible coating containing chitosan and pectin on rainbow trout (Oncorhynchus mykiss) fillets. Journal of Medical Microbiology and Infectious Diseases, 3(1): 38-43.
Valipour Kootenaie, F., Ariaii, P., Khademi Shurmasti, D. and Nemati, M. (2017). Effect of chitosan edible coating enriched with eucalyptus essential oil and α‐tocopherol on silver carp fillets quality during refrigerated storage. Journal of Food Safety, 37(1):e12295.
Zand, N. and Shahab Lavasani, A. (2021). The effect of modified atmosphere packaging and flexible films on growth of bacteria of dried kashk. Journal of Food Science and Technology, 17: 113-126. [In Persian]
Zhang, Z.Y. and Xiong, H.M. (2015). Photoluminescent ZnO nanoparticles and their biological applications. Materials (Basel), 8: 3101– 3127.
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Agdar GhareAghaji, , Zomorodi, Sh., Gharekhani, M. and Hanifian, S. (2022). The effect of edible coating based on Althaea officinalis mucilage containing orange (Citrus sinensis) peel essential oil on quality and microbial properties of rainbow trout fillet (Oncorhynchus mykiss). Applied Microbiology in Food Industry, 7 (1): 42-57. [In Persian]
Ahmad, M., Benjakul, S., Sumpavapol, P. and Nirmal, N.P. (2012). Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil. International Journal of Food Microbiology, 155(3):171-178.
Alparslan, Y. and Baygar, T. (2017). Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food Bioprocess Technology, 10: 842–853.
Alparslan, Y., Baygar, T., Baygar, T., Hasanhocaoglu, H. amd Metin, C. (2014). Effects of gelatin-based edible films enriched with laurel essential oil on the quality of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage. Food Technology and Biotechnology, 52: 325–333.
Baydar, H., Sagdic, O., Ozkan, G. and Karadogan, T. (2004). Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey. Food Control, 15(3):169-172.
Boziaris, I.S. and Parlapani, F.F. (2017). Specific spoilage organisms (SSOs) in fish. In The Microbiological Quality of Food, 1st ed.; Bevilacqua A., Corbo MR, Sinigaglia M, Eds; Wood head Publishing Ltd.: Cambridge, UK, pp. 61–98.
Bui, H., Park, D. and Lee, Y. (2017). Nanoparticles for antimicrobial wound healing applications: A Mini Review of the Research Trends. Polymers, 9: 1–24.
Carrión-Granda, X., Fernández-Pan, I., Rovira, J. and Maté, J.I. (2018). Effect of antimicrobial edible coatings and modified atmosphere packaging on the microbiological quality of cold stored hake (Merluccius merluccius) Fillets. Journal of Food Quality, 2018: 1-12.
Chytiri, S., Chouliara, I., Savvaidis, I. N. and Kontominas, M. G. (2004). Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology, 21: 157-165.
Desam, N.R, Al-Rajab, J., Sharma M., Mylabathula, M.M., Gowkanapalli, R. and Albratty, M. (2019). Chemical constituents, in vitro antibacterial and antifungal activity of Mentha× piperita L. (peppermint) essential oils Journal of King Saudi University Science, 31: 528-533.
Djenane, D. (2015). Chemical profile, antibacterial and antioxidant activity of Algerian Citrus essential oils and their application in Sardina pilchardus. Foods, 4: 208-228.
Fern´andez-Pan, I., Royo, M. and IgnacioMate, J. (2012). Antimicrobial activity of whey protein isolates edible films with essential oils against food spoilers and foodborne pathogens. Journal of Food Science, 77: M383–M390.
Ghalabian, A. and Rumiani, L. (2021). Antioxidant and antimicrobial effect of orange peel essential oil on shelf life of rainbow trout. Journal of Food Industry Research, 28: 113-128. [In Persian]
Hussain, A., Sumon, T. A., Mazumder, S.K., Ali, M.M., Jang, W.J. and Abualreesh, M.H, et al. (2021). Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review. Food Control, 2018: 1-12.
Jafari Khatayloo, Y., and Almasi, H. (2018). Comparison of the effect of sodium benzoate and peppermint essential oil on physicochemical, microbial, sensorial and rheological properties of Mayonnaise sauce. Journal of Food Science and Technology, 80(15):157-169.
Jouki, M., Yazdi, F.T., Mortazavi, S.A., Koocheki, A. and Khazaei, N. (2014). Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf-life extension of refrigerated rainbow trout fillets. International Journal of Food Microbiology, 174: 88–97.
Kamani, J., Motalbei Moghanjoghi, A.A., Razavilar, V. and Rokni, N. (2020). Effects of nanochitosan with and without sodium acetate coating on pseudomonas fluorescens and the quality of refrigerated rainbow trout filets Iranian Journal of Fisheries Sciences, 19: 1479-14992.
Kazemi, S. M. and Rezaei, M. (2016). Physical-mechanical and antimicrobial properties of fish gelatin-alginate films incorporated with oregano (Origanum vulgare) essential oil. Fisheries Science and Technology, 5: 123-135.
Kheirkhah foghara, S. Jafarian, S. Zomorodi, S. Khosrowshahi asl, A. and Roozbeh Nasiraei, L. (2020). Fabrication and characterization of an active bionanocomposite film based on basil seed mucilage and ZnO nanoparticles. Journal of Food Measurement and Characterization, 14(6): 3542-3550.
Mahboubi, M. and Kazempour, N. (2014). Chemical composition and antimicrobial activity of peppermint (Mentha piperita) essential oil. Journal of Science and Technology, 36: 83-87.
Patel, S. (2015). Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review. Food Additives & Contaminants: Part A, 32(7):1049-64.
Rajaei, E. and Shekarchizadeh. H. (2019). Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii). Food Science and Technology, 16(91): 323-35.
Shabanpour, B. and Zolfaghari, M. (2012). Processing and packaging of fish with changed atmosphere. Gorgan University Press, 187: 220-222. [In Persian]
Tabatabaei Moradi, L., Sharifan, A. and Larijani, K. (2015). Antimicrobial activity of lemon and peppermint essential oil in edible coating containing chitosan and pectin on rainbow trout (Oncorhynchus mykiss) fillets. Journal of Medical Microbiology and Infectious Diseases, 3(1): 38-43.
Valipour Kootenaie, F., Ariaii, P., Khademi Shurmasti, D. and Nemati, M. (2017). Effect of chitosan edible coating enriched with eucalyptus essential oil and α‐tocopherol on silver carp fillets quality during refrigerated storage. Journal of Food Safety, 37(1):e12295.
Zand, N. and Shahab Lavasani, A. (2021). The effect of modified atmosphere packaging and flexible films on growth of bacteria of dried kashk. Journal of Food Science and Technology, 17: 113-126. [In Persian]
Zhang, Z.Y. and Xiong, H.M. (2015). Photoluminescent ZnO nanoparticles and their biological applications. Materials (Basel), 8: 3101– 3127.
