بررسی اثر بازدارندگی باکتریایی پوشش خوراکی گلوتن تلفیق شده با وانیلین
الموضوعات :
اعظم اعرابی
1
,
حسن عبادی دهاقانی
2
,
صدف سعیدی
3
1 - مربی گروه علوم و صنایع غذایی، واحد شهرضا، دانشگاه آزاد اسلامی، شهرضا، ایران.
2 - مربی گروه مهندسی پلیمر، واحد شهرضا، دانشگاه آزاد اسلامی، شهرضا، ایران.
3 - دانش‌آموخته کارشناسی علوم و صنایع غذایی، واحد شهرضا، دانشگاه آزاد اسلامی، شهرضا، ایران
تاريخ الإرسال : 26 السبت , جمادى الثانية, 1435
تاريخ التأكيد : 24 السبت , رمضان, 1436
تاريخ الإصدار : 04 الجمعة , شعبان, 1436
الکلمات المفتاحية:
فیلم خوراکی,
گلوتن,
اشریشیا کولای,
استافیلوکوکوس اورئوس,
وانیلین,
ملخص المقالة :
در این مطالعه، اثر بازدارندگی وانیلین بر رشد اشریشیا کولای واستافیلوکوکوس اورئوسبا روش انتشار در آگار بررسی شد.برای این منظور، فیلم خوراکی با استفاده از گلوتن گندم به همراه غلظت‌های 5/0، 1، 2 و 4 درصد وانیلینتهیه گردید ومیزان اثر بازدارندگی میکروبی بر اساس وسعت منطقه مهار میکروبی تعیین گردید. نتایج نشان داد غلظت 5/0 درصد وانیلین فاقد اثر مهاری بر رشد باکتری‌ها بود، اما فیلم‌های حاوی بیش از 1 درصد وانیلین برای هر دوباکترىخاصیت مهاری داشتند. وسعت منطقه مهار رشد برای غلظت‌های مختلف وانیلین متفاوت و با افزایش غلظت وانیلین افزایش یافت. همچنین افزایش مقدار وانیلین، سبب افزایش کشش‌پذیری و ازدیاد طول فیلم گردید که علت آن را می‌توان به‌دلیل شبکه ایجاد شده در نتیجه ایجاد اتصالات عرضی و تولید شیف باز حاصل از واکنش بین وانیلین و گلوتن توجیه نمود. مقدار خاصیت ضدباکتریایی فیلم‌ها برایاشریشیا کولای و استافیلوکوکوس اورئوس تفاوت معنی‌داری داشت و فیلم وانیلین درمهار این دو باکتری موثر بود.
المصادر:
Benhammou, N., Atik Bekkara, F. and Kadifkova Panovska, T. (2008). Antioxidant and antimicrobial activities of the Pistacia lentiscus and Pistacia atlantica extracts. African Journal of Pharmacy and Pharmacology, 2: 22-28.
Cuq, B., Gontard, N. and Guilbert, S. (1998). Proteins as agricultural polymers for packaging production. Cereal Chemistry, 75(1): 1–9.
Das, K., Tiwari, R.K.S. and Shrivastava, D.K. (2010). Techniques for evaluation of medicinal plant products as antimicrobial agent: Current methods and future trends. Journal of Medicinal Plants Research, 4(2): 104-111.
Fitzgerald, D.J., Stratford, M. and Narbad, A. (2003). Analysis of the inhibition of food spoilage yeasts by vanillin. International Journal of Food Microbiology, 86: 113-122.
Fitzgerald, D.J., Stratford, M., Gasson, M.J., Ueckert, J., Bos, A. and Narbad, A. (2004). Mode of antimicrobial action of vanillin against Escherichia coli, Lactobacillus plantarum and Listeria innocua. Journal Applied Microbiology; 97(1): 104-13.
Gallstedt, M., Mattozzi, A., Johansson, E. and Hedenqvist, M.S. (2004). Transport and tensile properties of compression-molded wheat gluten films. Biomacromolecules, 5(5): 2020–2028.
Irissin – Mangata, J., Bouduin, G., Boutevin, B. and Gontard, N. (2001).New plasticizers for Wheat gluten films. European polymer journal, 37: 1533-1541.
International Organization for Standardization (ISO), (2006). Wheat and wheat Flour - Gluten Content -Part 2: Determination Of wet gluten by mechanical means. ISO No. 21415-2: 2006.
Joerger, R.D. (2007). Antimicrobial films for food applications: A quantitative analysis of their effectiveness. Packaging Technology and Science, 20: 231–273.
Kirk, O. (2005). Encyclopedia of Chemical Technology; 5th edition, John Wiley & Sons.publication.
Kuktaite, R., Plivelic, T.S., Cerenius, Y., Hedenqvist, M.S., Gallstedt, M., Marttila, S., et al. (2011). Structure and morphology of wheat gluten films: From polymeric protein aggregates toward superstructure arrangements. Biomacromolecules, 12(5): 1438–1448.
Micard, V., Belamri, R., Morel, M.H. and Guilbert, S. (2000).Properties of chemically and physically treated wheat gluten films. J.Agric.Food Chemistry, 48: 2948-2953.
Nielsen, E. and Landel, R.F. (1994). Mechanical Properties of Polymers and Composites. Second edition, Marcel Dekker Inc., New York.
Payan, R. (2001).Introduction of Cereal Technology, Aiezh pub. 2nd Edition.
Peng, H., Hua Xiong, H., Jinhua Li, J., Xie, M., Yuzhen L., Bai, C., et al. (2010). Vanillin cross-linked chitosan microspheres for controlled release of resveratrol. Food Chemistry, 121: 23–28.
Pintado, C., Ferreira, M. and Sousa, I. (2009). Properties of whey protein-based films containing organic acids and nisin to control Listeria monocytogenes. Journal of Food Protection, 72(9): 1891–1896.
Pranoto, Y., Rakshit, S.K. and Salokhe, V.M. (2005). Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. LWT- Food Science and Technology, 38(8): 859–865.
Rakchoy, S., Suppakul, P. and Jinkarn, T. (2009). Antimicrobial effects of vanillin coated solution for coating paperboard intended for packaging bakery products. Asian Journal of Food and Agro-Industry, 2(04): 138-147.
Ravishankar, S., Zhu, L., Olsen, C.W., Mchugh, T.H. and Mendel Friedman, M. (2009). Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products. Journal of Food Science, 74(8): 440-445.
Seydim, A. C. and Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International, 39(5): 639–644.
Tanada-Palmu, P.S. and Grosso, C.R.F. (2002). Edible wheat gluten films: development, mechanical and barrier properties and application to strawberries. B.Ceppa, Curitiba, 20: 291-300.
Tanada-Palmu, P.S. and Grosso, C.R.F. (2003). Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours. Ciencia e Tecnologia de Alimentos. Campinas, 23(2): 264-269.
Tanada-Palmu, P.S. and Grosso, C.R.F. (2005).Effect of edible Wheat gluten –based films and coatings on refrigerated strawberry (Fragaria ananassa) quality. Postharvest Biology Technology, 36: 199-208.
Ture, H., Eroglu, E., Soyer, F. and Ozen, B. (2008). Antifungal activity of biopolymers containing natamycin and rosemary extract against Aspergillus niger and Penicillium roquefortii. International Journal of Food Science and Technology, 43(11), 2026–2032.
Türe, H., Gallstedt, M. and Hedenqvist , M.S. (2012). Antimicrobial compression-moulded wheat gluten films containing potassium sorbate. Food Research International, 45: 109–115.
Walton, N.J., Mayer, M.J. and Narbad, A. (2003). Molecules of interest Vanillin. Phytochemistry, 63: 505-515.
Wen-Xian, D., Roberto, J., Bustillos, A., Sui Sheng, T., Tara, H. and McHugh, T.H. (2011). Antimicrobial volatile essential oils in edible films for food safety,against microbial pathogens: communicating current research and technological advances. A. Méndez-Vilas,(Editors), pp. 1124-1134.
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Benhammou, N., Atik Bekkara, F. and Kadifkova Panovska, T. (2008). Antioxidant and antimicrobial activities of the Pistacia lentiscus and Pistacia atlantica extracts. African Journal of Pharmacy and Pharmacology, 2: 22-28.
Cuq, B., Gontard, N. and Guilbert, S. (1998). Proteins as agricultural polymers for packaging production. Cereal Chemistry, 75(1): 1–9.
Das, K., Tiwari, R.K.S. and Shrivastava, D.K. (2010). Techniques for evaluation of medicinal plant products as antimicrobial agent: Current methods and future trends. Journal of Medicinal Plants Research, 4(2): 104-111.
Fitzgerald, D.J., Stratford, M. and Narbad, A. (2003). Analysis of the inhibition of food spoilage yeasts by vanillin. International Journal of Food Microbiology, 86: 113-122.
Fitzgerald, D.J., Stratford, M., Gasson, M.J., Ueckert, J., Bos, A. and Narbad, A. (2004). Mode of antimicrobial action of vanillin against Escherichia coli, Lactobacillus plantarum and Listeria innocua. Journal Applied Microbiology; 97(1): 104-13.
Gallstedt, M., Mattozzi, A., Johansson, E. and Hedenqvist, M.S. (2004). Transport and tensile properties of compression-molded wheat gluten films. Biomacromolecules, 5(5): 2020–2028.
Irissin – Mangata, J., Bouduin, G., Boutevin, B. and Gontard, N. (2001).New plasticizers for Wheat gluten films. European polymer journal, 37: 1533-1541.
International Organization for Standardization (ISO), (2006). Wheat and wheat Flour - Gluten Content -Part 2: Determination Of wet gluten by mechanical means. ISO No. 21415-2: 2006.
Joerger, R.D. (2007). Antimicrobial films for food applications: A quantitative analysis of their effectiveness. Packaging Technology and Science, 20: 231–273.
Kirk, O. (2005). Encyclopedia of Chemical Technology; 5th edition, John Wiley & Sons.publication.
Kuktaite, R., Plivelic, T.S., Cerenius, Y., Hedenqvist, M.S., Gallstedt, M., Marttila, S., et al. (2011). Structure and morphology of wheat gluten films: From polymeric protein aggregates toward superstructure arrangements. Biomacromolecules, 12(5): 1438–1448.
Micard, V., Belamri, R., Morel, M.H. and Guilbert, S. (2000).Properties of chemically and physically treated wheat gluten films. J.Agric.Food Chemistry, 48: 2948-2953.
Nielsen, E. and Landel, R.F. (1994). Mechanical Properties of Polymers and Composites. Second edition, Marcel Dekker Inc., New York.
Payan, R. (2001).Introduction of Cereal Technology, Aiezh pub. 2nd Edition.
Peng, H., Hua Xiong, H., Jinhua Li, J., Xie, M., Yuzhen L., Bai, C., et al. (2010). Vanillin cross-linked chitosan microspheres for controlled release of resveratrol. Food Chemistry, 121: 23–28.
Pintado, C., Ferreira, M. and Sousa, I. (2009). Properties of whey protein-based films containing organic acids and nisin to control Listeria monocytogenes. Journal of Food Protection, 72(9): 1891–1896.
Pranoto, Y., Rakshit, S.K. and Salokhe, V.M. (2005). Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. LWT- Food Science and Technology, 38(8): 859–865.
Rakchoy, S., Suppakul, P. and Jinkarn, T. (2009). Antimicrobial effects of vanillin coated solution for coating paperboard intended for packaging bakery products. Asian Journal of Food and Agro-Industry, 2(04): 138-147.
Ravishankar, S., Zhu, L., Olsen, C.W., Mchugh, T.H. and Mendel Friedman, M. (2009). Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products. Journal of Food Science, 74(8): 440-445.
Seydim, A. C. and Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International, 39(5): 639–644.
Tanada-Palmu, P.S. and Grosso, C.R.F. (2002). Edible wheat gluten films: development, mechanical and barrier properties and application to strawberries. B.Ceppa, Curitiba, 20: 291-300.
Tanada-Palmu, P.S. and Grosso, C.R.F. (2003). Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours. Ciencia e Tecnologia de Alimentos. Campinas, 23(2): 264-269.
Tanada-Palmu, P.S. and Grosso, C.R.F. (2005).Effect of edible Wheat gluten –based films and coatings on refrigerated strawberry (Fragaria ananassa) quality. Postharvest Biology Technology, 36: 199-208.
Ture, H., Eroglu, E., Soyer, F. and Ozen, B. (2008). Antifungal activity of biopolymers containing natamycin and rosemary extract against Aspergillus niger and Penicillium roquefortii. International Journal of Food Science and Technology, 43(11), 2026–2032.
Türe, H., Gallstedt, M. and Hedenqvist , M.S. (2012). Antimicrobial compression-moulded wheat gluten films containing potassium sorbate. Food Research International, 45: 109–115.
Walton, N.J., Mayer, M.J. and Narbad, A. (2003). Molecules of interest Vanillin. Phytochemistry, 63: 505-515.
Wen-Xian, D., Roberto, J., Bustillos, A., Sui Sheng, T., Tara, H. and McHugh, T.H. (2011). Antimicrobial volatile essential oils in edible films for food safety,against microbial pathogens: communicating current research and technological advances. A. Méndez-Vilas,(Editors), pp. 1124-1134.
