استفاده از اسانس شوید همراه با نانوذرات اکسید روی در ساختار پوشش فعال برپایه کربوکسی متیل سلولز جهت افزایش عمرماندگاری میگو تحت شرایط یخچال
محورهای موضوعی : میکروبیولوژی مواد غذاییسویل تکلوی 1 , تکتم مستقیم 2 , شهلا شهریاری 3
1 - دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه علوم و مهندسی صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
3 - دانشیار گروه مهندسی شیمی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: اسانس شوید, پوشش فعال, کربوکسی متیل سلولز, میگو, نانوذرات اکسید روی,
چکیده مقاله :
مقدمه: در میان مواد غذایی دریایی، میگو یکی از بیشترین تقاضاها در تجارت جهانی را دارا می باشد. با این وجود، میگو نسبت به فساد وتغییرات بیوشیمیایی، میکروبیولوژیکی یا فیزیکی پس از صید بسیار آسیب پذیر است، که منجر به زمان ماندگاری محدود محصول می شود.هدف از این تحقیق، بهبود زمان ماندگاری میگوی صید شده از دریا می باشد.مواد و روش ها: در این پژوهش تولید پوشش خوراکی فعال برپایه کربوکسی متیل سلولز ( CMC) حاوی نانوذرات اکسید ( ZnO ) روی(0.03 درصد) و اسانس شوید با سطوح 0 ، 1 ، 2 ، 3 و 4 درصد به عنوان نگهدارنده طبیعی به منظور افزایش ماندگاری میگو در طول 12روز نگهداری در دمای یخچال صورت گرفت.یافته ها: استفاده از پوشش خوراکی فعال برپایه CMC منجر به کاهش تغییرات pH نمونه های میگوی پوشش داده شده در طول دورهنگهداری گردید، به طوری که پوشش حاوی نانوذرات ZnO و 4 درصد اسانس شوید تاثیر بیشتری داشت و باعث افزایش زمان نگهداری بهطور معنی داری (0.05>P) شده و محتوی مواد نیتروژن دار فرار کل را تا پایان دوره نگهداری 12 روزه افزایش داد، اما استفاده از نانوذراتZnO و افزایش غلظت اسانس شوید از 0 تا 4 درصد منجر کاهش معنی دار(0.05>P) محتوی مواد نیتروژن دار فرار کل شد. اگرچهبکارگیری اسانس شوید در مقایسه با نمونه شاهد به طور معنی داری (0.05>P) کL* را کاهش و b را افزایش داد، اما در طول دوره نگهداری نمونه های تیمار شده با سطوح بالاتر اسانس شوید تغییرات رنگی کمتری داشتند. با این وجود افزایش زمان نگهداری به طور معنی داری(0.05>P)شاخص b را افزایش و L*نمونه های میگو را کاهش داد. افزایش زمان نگهداری باعث کاهش معنی دار(0.05>P) سفتینمونه های میگو شد اما استفاده از نانوذرات و اسانس روند نرم شدن نمونه های میگو را کاهش دادند. شمارش باکتری های هوازی،اشریشیاکلای و استافیلوکوکوس اورئوس کواگولاز مثبت نشان داد تعداد میکروارگانیسم ها وابسته به حضور نانوذرات و غلظت اسانس برایتیمار نمودن نمونه ها و همچنین مدت زمان نگهداری بود. استفاده از سطوح بالای اسانس منجر به افزایش معنی داری(0.05>P) امتیازپارامترهای حسی می شود به طوری که تیمار حاوی 3 درصد اسانس شوید بالاترین پذیرش کلی را داشت. نتیجه گیری: استفاده از 3 درصد اسانس شوید به عنوان نگهدارنده طبیعی همراه با نانوذرات ZnO در ساختار پوشش خوراکی فعال برپایهCMC برای نگهداری میگو در دمای یخچال توصیه می شود.
Introduction: Shrimp among the sea food has the highest commercial demand universally. Due to biochemical, microbiological and physical spoilage after receiving from sea, it has a short shelf life. The object of this research is to improve the shelf life of shrimp caught from the sea. Materials and Methods: Active edible Carboxy Methyl Cellulose (CMC)-based coating containing Zinc Oxide nanoparticles (0.03%) and dill essential oil with 0, 1, 2, 3 and 4% levels as biopreservative were prepared to extend the shelf life of shrimp during 12 days of storage at 4 ºC. Results: Using active edible CMC-based coating led to the reduction of pH changes in shrimp coated samples during storage time, therefore coating containing ZnO nanoparticles and 4% dill essential oil were most effective in increasing storage time significantly (p < 0.05) and increased TVB-N content until the end of the 12 days but using ZnO nanoparticles and increasing the concentration of dill essential oil from 0 up to 4% resulted in a significant (p < 0.05) decrease in TVB-N content. Although incorporation of the dill essential oil compared to control significantly (p < 0.05) decreased the L* and increased the b values during storage time and the treated samples with a higher levels of the essential oil had less color changes. However, extending the storage time significantly (p < 0.05) increases the b and reduces the L* values of shrimp samples. Increasing the storage time caused a significant decrease (p < 0.05) in hardness of the shrimp samples but the use of nanoparticles and the essential oil reduces the process of softening. Total aerobic bacteria, E.coli and coagulase-positive Staphylococcus aureus counts showed that number of microorganisms was dependent on the presence of nanoparticles and the essential oil dosage used for treatment as well as storage time. Using high levels of the essential oil led to an increase (p < 0.05) in sensory parameter scores significantly, therefore the treatment containing 3% dill essential oil had the highest acceptability score. Conclusion: The use of 3% dill essential oil as biopreservative along with ZnO nanoparticles in the structure of active edible CMC-based coating is recommended for the preservation of shrimp at 4 ºC.
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isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. Journal of Food Science and Technology, 1-12.
Aşik, E & Candoğan, K (2014) Effects of Chitosan Coatings Incorporated with Garlic Oil on Quality Characteristics of Shrimp. Journal of Food Quality, 37(4), 237-246.
Cai, L., Cao, A., Li, Y., Song, Z., Leng, L. & Li, J. (2015). The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets. Food Control, 56, 1-8.
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Chamanara, V., Shabanpour, B., Gorgin, S. & Khomeiri, M. (2012). An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil. International Journal of Biological Macromolecules, 50(3), 540-544.
Eslami, M., Koohi, M., Zadehashem, A., Khadiri, B. & Keshavarz, H. (2015). Investigating the presence of positive Staphylococcus aureus coagulase in traditional sheep cheeses offered in Marand city. Journal of Food Science and Technology, 12(46), 211-218 [In Persian].
Derakhshan, S., Navidinia, M. & Ahmadi, A. (2017). Antibacterial Activity of Dill (Anethum graveolens) Essential Oil and Antibiofilm Activity of Cumin (Cuminum cyminum) Alcoholic Extract. Infection, Epidemiology and Microbiology, 3(4), 122-126.
Duarte, J. L., Amado, J. R., Oliveira, A. E., Cruz, R. A., Ferreira, A. M., Souto, R. N. & Fernandes, C. P. (2015). Evaluation of larvicidal activity of a nanoemulsion of Rosmarinus officinalis essential oil. Revista Brasileira de Farmacognosia, 25(2), 189-192.
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Packaging for Ground Beef. Packaging Technology and Science, 28(10), 869-881.
Emiroğlu, Z K , Yemiş, G P , Coşkun, B K & Candoğan, K (2010) Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat science, 86(2), 283-288.
Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. & Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115(1), 66-70.
Gokoglu, N. & Yerlikaya, P. (2008). Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris). International Journal of Food Science & Technology, 43(6), 1004-1008.
Goulas, A. E. & Kontominas, M. G. (2005). Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93(3), 511-520.
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Jebel, F. S. & Almasi, H. (2016). Morphological, physical, antimicrobial and release properties of ZnO nanoparticles-loaded bacterial cellulose films. Carbohydrate polymers, 149, 8-19.
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bisporus). International journal of biological macromolecules, 25(5), 53-67.
Nowzari, F., Shábanpour, B. & Ojagh, S. M. (2013). Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout. Food Chemistry, 141(3), 1667-1672.
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Alotaibi, S. & Tahergorabi, R. (2018). Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage. LWT-Food Science and Technology, 88, 203-209.
Anon. (2008). Institute of Standards and Industrial Research of Iran. Fish and Shrimp - Microbial Properties, National Standard of Iran No. 1-2394.
Arfat, Y. A., Benjakul, S., Vongkamjan, K., Sumpavapol, P. & Yarnpakdee, S. (2015). Shelf-life extension of refrigerated sea bass slices wrapped with fish protein
isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. Journal of Food Science and Technology, 1-12.
Aşik, E & Candoğan, K (2014) Effects of Chitosan Coatings Incorporated with Garlic Oil on Quality Characteristics of Shrimp. Journal of Food Quality, 37(4), 237-246.
Cai, L., Cao, A., Li, Y., Song, Z., Leng, L. & Li, J. (2015). The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets. Food Control, 56, 1-8.
Chahal, K., Monika, A. K., Bhardwaj, U. & Kaur, R. (2017). Chemistry and biological activities of Anethum graveolens L. (dill) essential oil: A review. Journal of Pharma Phytochemistry., 6, 295-306.
Chamanara, V., Shabanpour, B., Gorgin, S. & Khomeiri, M. (2012). An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil. International Journal of Biological Macromolecules, 50(3), 540-544.
Eslami, M., Koohi, M., Zadehashem, A., Khadiri, B. & Keshavarz, H. (2015). Investigating the presence of positive Staphylococcus aureus coagulase in traditional sheep cheeses offered in Marand city. Journal of Food Science and Technology, 12(46), 211-218 [In Persian].
Derakhshan, S., Navidinia, M. & Ahmadi, A. (2017). Antibacterial Activity of Dill (Anethum graveolens) Essential Oil and Antibiofilm Activity of Cumin (Cuminum cyminum) Alcoholic Extract. Infection, Epidemiology and Microbiology, 3(4), 122-126.
Duarte, J. L., Amado, J. R., Oliveira, A. E., Cruz, R. A., Ferreira, A. M., Souto, R. N. & Fernandes, C. P. (2015). Evaluation of larvicidal activity of a nanoemulsion of Rosmarinus officinalis essential oil. Revista Brasileira de Farmacognosia, 25(2), 189-192.
Emam‐Djomeh, Z., Moghaddam, A. & Yasini Ardakani, S. A. (2015). Antimicrobial Activity of Pomegranate (Punica granatum L.) Peel Extract, Physical, Mechanical, Barrier and Antimicrobial Properties of Pomegranate Peel Extract‐incorporated Sodium Caseinate Film and Application in
Packaging for Ground Beef. Packaging Technology and Science, 28(10), 869-881.
Emiroğlu, Z K , Yemiş, G P , Coşkun, B K & Candoğan, K (2010) Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat science, 86(2), 283-288.
Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. & Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115(1), 66-70.
Gokoglu, N. & Yerlikaya, P. (2008). Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris). International Journal of Food Science & Technology, 43(6), 1004-1008.
Goulas, A. E. & Kontominas, M. G. (2005). Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93(3), 511-520.
Hamza, L. F. (2017). Anethum graveolens: Physicochemical properties, medicinal uses, antimicrobial effects, antioxidant effect, anti-inflammatory and analgesic effects: A review. World, 5, 7.
Hosseini, S. F., Zandi, M., Rezaei, M. & Farahmandghavi, F. (2013). Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: preparation, characterization and in vitro release study. Carbohydrate Polymers, 95(1), 50-56.
Hou, L., Shi, Y., Zhai, P. & Le, G. (2007). Inhibition of foodborne pathogens by Hf-1, a novel antibacterial peptide from the larvae of the housefly (Musca domestica) in medium and orange juice. Food Control, 18(11), 1350-1357.
Huss, H. H. (1994). Assurance of seafood quality (No. 334). Food and Agriculture Organization.
Hyytiä, E., Hielm, S., Mokkila, M., Kinnunen, A. & Korkeala, H. (1999). Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests. International journal of food microbiology, 47(3), 161-169.
Jay, J. M., Loessner, M. J. & Golden, D.
A. (2005). Modern food microbiology 7 th., 55-96.
Jebel, F. S. & Almasi, H. (2016). Morphological, physical, antimicrobial and release properties of ZnO nanoparticles-loaded bacterial cellulose films. Carbohydrate polymers, 149, 8-19.
Koontz, J. L. (2006). Special delivery: Controlled release of active ingredients from food and beverage packaging. Italian Packaging Technology Award (IPTA) Paper Competition.
Lawless, H. T. & Heymann, H. (2010). Sensory evaluation of food: principles and practices. Springer Science & Business Media.
Li, W., Zhang, C., Chi, H., Li, L., Lan, T., Han, P. & Qin, Y. (2017). Development of antimicrobial packaging film made from poly (lactic acid) incorporating titanium dioxide and silver nanoparticles. Molecules, 22(7), 1170.
Lopez-Caballero, M. E., Martinez-Alvarez, O., Gomez-Guillen, M. D. & Montero, P. (2007). Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage. International Journal of Food Science and Technology, 42(9), 1029e1038.
Maftoonazad, N. & Badii, F. (2009). Use of edible films and coatings to extend the shelf life of food products. Recent patents on food, nutrition & agriculture, 1(2), 162-170.
Mahmoud, B. S., Yamazaki, K., Miyashita, K., Il-Shik, S., Dong-Suk, C. & Suzuki, T. (2004). Bacterial microflora of carp (Cyprinus carpio) and its shelf-life extension by essential oil compounds. Food Microbiology, 21(6), 657-666.
Morsy, M. K., Khalaf, H. H., Sharoba, A. M., El‐Tanahi, H. H. & Cutter, C. N. (2014). Incorporation of essential oils and nanoparticles in pullulan films to control foodborne pathogens on meat and poultry products. Journal of food science, 79(4), 675-684.
Nasiri, M., Barzegar, M., Sahari, M. A. & Niakousari, M. (2017). Application of Tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom (Agaricus
bisporus). International journal of biological macromolecules, 25(5), 53-67.
Nowzari, F., Shábanpour, B. & Ojagh, S. M. (2013). Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout. Food Chemistry, 141(3), 1667-1672.
Ohira, T., Yamamoto, O., Iida, Y. & Nakagawa, Z. E. (2008). Antibacterial activity of ZnO powder with crystallographic orientation. Journal of Materials Science: Materials in Medicine, 19(3), 1407-1412.
Osanloo, M., Sereshti, H., Sedaghat, M. M. & Amani, A. (2018). Nanoemulsion of Dill essential oil as a green and potent larvicide against Anopheles stephensi. Environmental Science and Pollution Research, 25(7), 6466-6473.
Ozdemir, M. & Floros, J. D. (2004). Active food packaging technologies. Critical Reviews in Food Science and Nutrition, 44(3), 185-193.
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