تأثیر پوشش مرکب فعال بر پایه پلی وینیل الکل/کیتوزان حاوی عصاره آویشن شیرازی (Zataria multiflora Boiss.) بر کیفیت داخلی و پوسته تخم مرغ طی انبارمانی
الموضوعات :
اسماعیل یوسفی زیرابی
1
(
گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
)
داریوش خادمی شورمستی
2
(
گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
)
الکلمات المفتاحية: آویشن شیرازی (Zataria multiflora Boiss), تخم مرغ, ماندگاری, مونت موریلونیت, نانوکامپوزیت,
ملخص المقالة :
مقدمه: تخم¬مرغ یکی از منابع ارزان قیمت پروتئینی و با کیفیت تغذیه¬ای متعادل و در عین حال فسادپذیر است. حفظ کیفیت آن طی دوره ذخیره¬سازی چالشی است که باید با استفاده از فنآوری¬هایی که ایمنی محصول را تضمین می¬کند، برطرف شود. تحقیق حاضر با هدف تهیه، توصیف و ارزیابی کارایی پوشش نانو چندسازه¬ای بر تغییرات فیزیکوشیمیایی و میکروبی تخم¬مرغ طی دوره نگهداری به-مدت 4 هفته اجرا شد. مواد و روش¬ها: شاخص¬های کیفیت داخلی و پوسته تخم¬مرغ¬های فاقد پوشش (شاهد) و تخم¬مرغ¬های تیمار شده با پوشش دو سازه-ای پلی وینیل الکل/کیتوزان (PC)، فیلم سه سازه¬ای پلی وینیل¬الکل/کیتوزان/مونت¬موریلونیت (PCM)، و فیلم¬های PCM حاوی غلظت¬های 2 و 4 درصد عصاره آویشن شیرازی در مجموع 5 تیمار و 3 تکرار در قالب طرح کاملاً تصادفی مورد ارزیابی قرار گرفت. یافته¬ها: عصاره آویشن شیرازی در غلظت 4 درصد اثر ضدمیکروبی قوی در برابر استافیلوکوکوس اورئوس و متوسط تا قوی در برابر اشرشیا کلی داشت. فیلم¬های سه¬جزیی PCM فعال دارای ضخامت، استحکام کششی، مدول الاستیسیته، کدورت بیشتر و کرنش، نفوذپذیری کمتر بودند (05/0p<). در پایان 4 هفته نگهداری، تخم¬مرغ¬های دارای پوشش نانو سه سازه¬ای PCM فعال، پوسته ضخیم¬تر (400/0 میلی¬متر)، مستحکم¬تر (100/3 کیلوگرم)، افت وزنی کمتر (حدود 4 درصد)، واحد هاو (00/70) و اندیس زرده (43/0) بالاتر و شمار باکتریایی کل کمتر (log cfu/ml 00/4) بودند. نتیجه¬گیری: بنابراین می¬توان از فیلم و پوشش نانو سه سازه¬ای PCM حاوی 4 درصد عصاره آویشن شیرازی به¬عنوان بسته¬بندی زیست تخریب¬پذیر مواد غذایی از جمله تخم¬مرغ جهت حفظ کیفیت و افزایش زمان نگهداری آن در دمای محیط استفاده کرد.
Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M.A. & Martín-Belloso, O. (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocoll., 47, 168-177.
Aisyah, Y., Irwanda, L.P., Haryani, S. & Safriani, N. (2018). Characterization of corn starch-based edible film incorporated with nutmeg oil nanoemulsion. IOP Conf. Ser. Mater. Sci. Eng., 352, 012050.
Almeida e Silva, T., Fernando Gorup, L., Pires de Araújo, R., Graciano Fonseca, G., Martelli, S.M., Pires de Oliveira, K.M., Faraoni, L.H. et al. (2020). Synergy of biodegradable polymer coatings with quaternary ammonium salts mediating barrier function against bacterial contamination and dehydration of eggs. Food and Bioprocess Technology, 13, 2065-2081. DOI: 10.1007/s11947-020-02545-3
Ansarifar, E. & Moradinezhad, F. (2022). Encapsulation of thyme essential oil using electrospun zein fiber for strawberry preservation. Chemical and Biological Technologies in Agriculture, 9, 1-11. DOI: 10.1186/s40538-021-00267-y
Azizah, F., Nursakti, H., Ningrum, A. & Supriyadi. (2023). Development of edible composite film from fish gelatin–pectin incorporated with lemongrass essential oil and its application in chicken meat. Polymers, 15, 2075. DOI: 10.3390/polym15092075
Bonilla, J., Atares, L., Vargas, M., & Chiralt, A. (2012). Edible films and coatings to prevent the detrimental effect of oxygen on food quality: possibilities and limitations. Journal of Food Engineering, 110(2): 208-213. DOI: 10.1016/j.jfoodeng.2011.05.034.
Burt, S. 2004. Essential oil: their antibacterial properties and potential applications in foods e a review. International Journal of Food Microbiology, 94, 223-253.
Caner, C. & Yuceer, M. (2015). Efficacy of various proteinbased coating on enhancing the shelf life of fresh eggs during storage. Poultry Science, 94, 1665–1677.
Choi, H.J., Choi, S.W., Lee, N. & Chang, H.J. (2022). Antimicrobial activity of chitosan/ gelatin/ Poly(vinyl alcohol) ternary blend film incorporated with Duchesnea indica extract in strawberry applications. Foods, 11, 3963. DOI: 10.3390/foods11243963
Chousalkar, K.K., Khan, S. & McWhorter, A.R. (2021). Microbial quality, safety and storage of eggs. Current Opinion in Food Science, 38, 91-95. DOI:10.1016/j.cofs.2020.10.022
Dehghan, H. & Roomiani, L. 2020. Antimicrobial activity of nanoclay films enriched with citrus aurantium essential oil against indicator food borne pathogens in fishery products. Iranian Journal of Nutrition Sciences and Food Technology, 14(4), 103-111. [In Persian].
Draper, H.H. & Hadeley, M. (1990). Malondialdehyde determination as index of lipid peroxidation. Methods Enzym, 186: 421–431. DOI: 10.1016/0076-6879(90)86135-i
Ehsan, M. & Khademi Shurmasti, D. (2021). Effect of washing and active nanocomposite coating of carboxymethyl cellulose-nanoclay containing marjoram extract (Origanum vulgare L) on egg quality during storage at ambient temperature. Iranian Journal of Food Science and Technology, 118(18), 107-118. DOI: 10.52547/fsct.18.09.09 [In Persian].
Ehsan, M. & Khademi Shurmasti, D. (2022). Effects of washing and nanocomposite active coating of carboxymethyl cellulose containing nanoclay and marjoram extract (Origanum vulgare L) on the internal quality and eggshell during cold storage. Iranian Journal of Nutrition Sciences & Food Technology, 16(4), 111-120 (In Persian).
Fu, B., Mei, S., Su, X., Chen, H., Zhu, J., Zheng, Z., Lin, H., Dai, C., Luque, R. & Yang, D.P. (2021). Integrating waste fish scale-derived gelatin and chitosan into edible nanocomposite film for perishable fruits. International Journal of Biological Macromolecules, 191, 1164-1174. DOI: 10.1016/j.ijbiomac.2021.09.171
Ghani, S., Barzegar, H., Noshad, M. & Hojjati, M. (2018). The preparation, characterization and in vitro application evaluation of soluble soybean polysaccharide films incorporated with cinnamon essential oil nanoemulsions. Int. J. Biol. Macromol., 112, 197-202.
Haghighi, H., De Leo, R., Bedin, E., Pfeifer, F., Siesler, H.W. & Pulvirenti, A. (2019). Comparative analysis of blend and bilayer films based on chitosan and gelatin enriched with LAE (lauroyl arginate ethyl) with antimicrobial activity for food packaging applications. Food Packaging and Shelf Life, 19, 31-39. DOI: 10.1016/j.fpsl.2018.11.015
Hashemi Gahruie, H., Ziaee, E., Eskandari, M.H. & Hosseini, S.M.H. (2017). Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion. Carbohydr. Polym., 166, 93-103.
Haugh, R.R. 1937. A new method for determining the quality of an egg. US Egg Poultry, 39, 27-49.
Hossain, F., Follett, P., Vu, K.D., Salmieri, S., Fraschini, C., Jamshidian, M. & Lacroix, M. (2018). Antifungal activity of combined treatments of active methylcellulose-based films containing encapsulated nanoemulsion of essential oils and γ–irradiation: In vitro and in situ evaluations. Cellulose, 26, 1335-1354.
Kaur, N., Somasundram, C., Razali, Z., Mourad, A.H.I., Hamed, F. & Ahmed, Z.F.R. (2024). Aloe vera/chitosan-based edible film with enhanced antioxidant, antimicrobial, thermal, and barrier properties for sustainable food preservation. Polymers, 16, 242. DOI: 10.3390/polym16020242
Khademi Shurmasti, D., Riazi Kermani, P., Sarvarian, M. & Godswill Awuchi, CH. 2023. Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings. Food Sci Nutr., 11, 5041–5049. DOI: 10.1002/fsn3.3394
Kong, I., Degraeve, P. & Pui, L.P. (2022). Polysaccharide-based edible films incorporated with essential oil nanoemulsions: physico-chemical, mechanical properties and its application in food preservation- a review. Foods, 11, 555. DOI: 10.3390/foods11040555
Liu, L., Wang, S. & Lan, W. (2017). Fabrication of antibacterial chitosan-PVA blended film using electrospray technique for food packaging applications. Int. J. Biol. Macromol., 107, 848-854. DOI: 10.1016/j.ijbiomac.2017.09.044
Ma, X., Chang, P.R. & Yu, J. (2008). Properties of biodegradable thermoplastic pea starch/carboxymethyl cellulose and pea starch/microcrystalline cellulose composites. Carbohydr. Polym., 72, 369-375.
Mallmann, W.L., Dawsan, L.E., Sultzer, B.M. & Wright, H.L. (1953). Studies on microbiological methods for predicting self-life of dressed poultry. Food Technology, 7, 122-125.
Mardani Kiasari, M. & Khademi Shurmasti, D. (2020). Effect of lemon grass (Cymbopogon citratus) extract and nanoclay in nanocomposite coating on the physicochemical and microbial properties of chicken fillets during refrigerated storage. Journal of Food Science and Technology, 106(17), 13-21. [In Persian].
Nagy, A., Harrison, A., Sabbani, S., Munson, R.S., Dutta, P.K. & Waldman, W.J. (2011). Silver nanoparticles embedded in zeolite membranes: Release of silver ions and mechanism of antibacterial action. Int. J. Nanomed., 6, 1833.
Naseri, H.R., Beigmohammadi, F., Mohammadi, R., & Sadeghi, E. (2020). Production and characterization of edible film based on gelatin - chitosan containing Ferulago angulate essential oil and its application in the prolongation of the shelf life of turkey meat. J. Food Process. Preserv. 44, e14558. DOI: 10.1111/jfpp.14558
Oliveira, G.S, dos Santos, V.M, Rodrigues, J.C. & Santana, A.P. (2020). Conservation of the internal quality of eggs using a biodegradable coating. Poultry Science, 99, 7207-7213. DOI: 10.1016/j.psj.2020.09.057
Pires, P. G. S., Leuven, A. F. R., Franceschi, C. H., Machado, G. S., Pires, P. D. S., Moraes, P. O., Kindlein, L., & Andretta, I. (2020). Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage. Poultry Science, 99(1), 604–611. DOI: 10.3382/ps/pez546
Rachtanapun, P., Homsaard, N., Kodsangma, A., Phongthai, S., Leksawasdi, N., Phimolsiripol, Y., Seesuriyachan, P. et al. (2022). Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax. Poultry Science, 101, 101509. DOI: 10.1016/j.psj.2021.101509
Roudashtian, R., Shabani, Sh. & Asadi, GH. (2021). Effect of active coating with carboxymethyl cellulose and tragacanth containing cloves extract on some quality and shelf life of eggs during storage. Food Technology & Nutrition, 18(2), 121-132 [In Persian].
Sharma, Sh., Barkauskaite, S., Duffy, B., Jaiswal, A.K. & Jaiswal, S. (2020). Characterization and antimicrobial activity of biodegradable active packaging enriched with clove and thyme essential oil for food packaging application. Foods, 9, 1117. DOI: 10.3390/foods9081117
Suppakul, P., Jutakorn, K. & Bangchokedee, Y. (2010). Efficacy of cellulose-based coating on enhancing the shelf life of fresh eggs. Journal of Food Engineering, 98, 207-213. DOI: 10.1016/j.jfoodeng.2009.12.027
Suresh, P.V, Raj, K.R, Nidheesh, T., Pal, G.K, & Sakhare, P.Z. (2015). Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions. Journal of Food Science and Technology, 52, 6345–6354. DOI: 10.1007/s13197-015-1721-7
Xu, D., Wang, J., Ren, D. & Wu, X. (2018). Effects of chitosan coating structure and changes during storage on their egg preservation performance. Coatings, 8, 317. DOI: 10.3390/coatings8090317
Yaghoubi, M., Ayaseh, A., Alirezalu, K., Nemati, Z., Pateiro, M. & Lorenzo, J.M. (2021). Effect of chitosan coating incorporated with Artemisia fragrans essential oil on fresh chicken meat during refrigerated storage. Polymers, 13, 716. DOI: 10.3390/polym13050716
Yun, D., Cai, H., Liu, Y., Xiao, L., Song, J. & Liu, J. (2019). Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra) anthocyanins. RSC Advances, 9, 30905-30916.
Zafarmand Kashani, F. & Khademi Shurmasti, D. (2021). Antioxidant and antimicrobial effects of Zataria multiflora Boiss. and Cuminum cyminum L. alcoholic extracts in bioactive coatings on chicken meat shelf life. Iranian Journal of Medicinal and Aromatic Plants Research, 73(3), 424-433. [In Persian].
Zahed Karkaj, S. & Peighambardoust, S.J. (2018). Physical, mechanical and antibacterial properties of nanobiocomposite films based on carboxymethyl cellulose/nanoclay. Iranian Journal of Polymer Science and Technology, 30(6), 557-572. DOI: 10.22063/JIPST.2018.1536
