بررسی ویژگی‌های ضد اکسیدانی و ضد باکتریایی عصاره اناریجه (Froriepia subpinnata) درونپوشانی شده با مالتودکسترین-کنسانتره آب پنیر
محورهای موضوعی : روشهای نگهداری مواد غذایی
راحله عالی پور
1
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عبداله علیزاده کارسالاری
2
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داریوش خادمی شورمستی
3
1 - دانش آموخته کارشناسی ارشد گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
2 - استادیار گروه شیمی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
3 - استادیار گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
کلید واژه: اناریجه (Froriepia subpinnata), ترکیبات زیست‌فعال, درونپوشانی, ضداکسیدان, هاله عدم رشد باکتری,
چکیده مقاله :
چکیده مقدمه: طی سالیان اخیر بکارگیری درونپوشانی جهت حفظ و افزایش اثرات ترکیبات زیست فعال عصاره‌های گیاهی با نتایج امیدوارکننده‌ای همراه بوده است. مطالعه حاضر با هدف بررسی درونپوشانی عصاره هیدروالکلی اناریجه با مالتودکسترین کنسانتره آب‌پنیر بر ویژگی‌های ضداکسیدانی و ضدباکتریایی آن انجام شد. مواد و روش‌ها: عصاره هیدروالکلی اناریجه با روش التراسوند استخراج و فعالیت ضداکسیدانی و ضدباکتریایی غلظت‌های ppm 1000 و 500 عصاره آزاد و درونپوشانی شده با یکدیگر مقایسه شد. یافته ها: میانگین قطر ذرات درونپوشانی شده عصاره برابر 89/169 نانومتر و بازده درونپوشانی 25/65 درصد بود. در غلظت ppm 1000 عصاره درونپوشانی شده فعالیت مهار رادیکال آزاد DPPH (25/91 درصد) و مقدار عددی بتاکاروتن (24/92 درصد) به‌طور معنی‌داری بیشتر از سایر تیمارها بود (05/0>P). ضمن اینکه قطر هاله عدم رشد در غلظت ppm 1000 عصاره درون‌‌پوشانی‌شده علیه باکتری‌های گرم مثبت استافیلوکوکوس اورئوس و باسیلوس سرئوس (به ترتیب 02/26 و 03/22 میلی‌متر) و گرم منفی اشریشیا کلی و سالمونلا انترکا (به ترتیب 49/20 و 38/19 میلی‌متر) نیز بیشتر از سایر تیمارها بود (05/0>P). نتیجه‌گیری: نتایج نشان داد درونپوشانی عصاره اناریجه با مالتودکسترین کنسانتره آب‌پنیر به‌طور معنی‌داری خاصیت ضداکسیدانی و ضدباکتریایی آن را افزایش داد. لذا می‌توان از غلظت ppm 1000عصاره اناریجه درونپوشانی شده به‌عنوان جایگزین آنتی‌اکسیدان و آنتی‌بیوتیک سنتزی استفاده نمود.
Abstract Introduction: In recent years, the use of encapsulation has been associated with promising results to preserve and increase the biological effects of the active compounds of plant extracts. The present study was conducted to address of antioxidant and antibacterial properties of the maltodextrin-whey concentrate-based encapsulation of Froriepia subpinnata hydroalcoholic extract. Materials and Methods: Froriepia subpinnata was extracted by ultrasonic method. Then its antioxidant and antibacterial activity were evaluated and compared in 500 and 1000 ppm levels. Results: The particle size of the encapsulated extract and the encapsulation efficiency measured 169.89 nm and 65.25% respectively. The encapsulated extract had significantly higher activity of DPPH free radical inhibition (91.25%) and beta-carotene (92.24%) than other treatments at 1000 ppm (P<0.05). In addition, the inhibition zone of Gram-positive bacteria Staphylococcus aureus and Bacillus cereus (26.02 and 22.03 mm respectively) and Gram-negative Escherichia coli and Salmonella enterica (20.49 and 19.38 mm respectively) in 1000 ppm encapsulated extract has also more extend than others (P<0.05). Conclusion: The results showed that the maltodextrin-whey concentrate-based encapsulation significantly improved Froriepia subpinnata extract antioxidant and antibacterial properties. Therefore, it is possible to use 1000 ppm of encapsulated Froriepia subpinnata extract as a suitable alternative for synthetic antibiotics and antioxidants.
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