ارزیابی فعالیت آنتی¬اکسیدانی و آنتی¬باکتریالی نانوامولسیون عصاره زرشک (Berberis vulgaris) به عنوان نگهدارنده طبیعی در یک مدل غذایی
الموضوعات :بهروز دست پیمان 1 , امیر شاکریان 2 , زهره مشاک 3
1 - دانشجویی دکتری، مرکز تحقیقات مراقبت بالینی و ارتقای سلامت، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران.
2 - مرکز تحقیقات مراقبت بالینی و ارتقای سلامت، واحد کرج، دانشگاه آزاد اسلامی، کرج، ایران.
3 - گروه بهداشت مواد غذایی، دانشکده دامپزشکیریال دانشگاه آزاد اسلامی کرج، کرج-ایران
الکلمات المفتاحية: نانوامولسیون, ماندگاری مواد غذایی, نگهدارنده¬های طبیعی, Berberis vulgaris, Rutilus frisii,
ملخص المقالة :
اخیراً ترجیح مصرف کننده بیشتر به سمت غذاهای نگهداری شده با نگهدارندههای طبیعی گیاهی (مانند عصاره و اسانسهای روغنی) است. در این مطالعه پتانسیل فعالیت آنتیاکسیدانی و آنتیباکتریال نانو امولسیون عصاره زرشک ارزیابی شد. در مجموع سیزده ترکیب فنلی در عصاره شناسایی شد. خاصیت آنتیاکسیدانی عصاره و نانو امولسیون عصاره زرشک با دو روش DPPH و ATBS به ترتیب mg/g 02/0 - 14/2 و mg/g 02/0 و 10/2 بود. همچنین خاصیت آنتیباکتریالی آن روی باکتریهای گرم مثبت (استافیلوکوکوس اورئوس و لیستریامنوسیتوژنز) و باکتریهای گرم منفی (اشریشیاکلی و سالمونلا انتریتیدیس) تأیید شدو باکتریهای گرم مثبت نسبت به هر دو فرم عصاره آزاد و نانوامولسیون عصاره حساسیت بالاتری داشتند. مقاومترین و حساس ترین پاتوژن ها نسبت به عصاره آزاد و نانوامولسیون عصاره زرشک به ترتیب استافیلوکوکوس اورئوس و سالمونلا انتریتیدیس بود. در ادمه پتانسیل اکسیداتیو (اکسیداسیون لیپید و پروتئین) و آنتیباکتریال نانوامولسیونها بر روی فیله ماهی دریای خزر به عنوان یک مدل غذایی فسادپذیر استفاده شد. نتایج نشان دهنده افزایش پایداری اکسیداتیو،تشکیل کمتر ترکیبات نیتروژن فرار و کاهش بار میکروبی نمونههای فیله ماهی پوششدهی بود. بطوریکه استفاده از نانوامولسیون عصاره زرشک توانست طی 6 روز کیفیت فیلههای ماهی در دمای یخچال را حفظ کند. در مجموع میتوان گفت استفاده از نانوامولسیون عصاره زرشک به عنوان یک نگهدارنده طبیعی برای برای افزایش عمر مفید و حفظ کیفیت مواد غذایی پیشنهاد میشود.
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