تولید نانوامولسیون اسانس کارکومین (Curcuma longa) به روش برگشت فاز( Emulsion phase inversion) و بررسی خواص فیزیکوشیمیایی آن در شرایط یخچالی

Subject Areas : Journal of Comparative Pathobiology

, L  KhoshbouyLahidjani ¹ (Master’s Degree, Agricultural Sciences and Food Industry Department, Science and Research Branch, Tehran Islamic Azad University)
, H  Ahari ² (Associate Professor, Agricultural Sciences and Food Industry Department, Science and Research Branch, Tehran Islamic Azad University)
, A  Sharifun ³ (Associate Professor, Agricultural Sciences and Food Industry Department, Science and Research Branch, Tehran Islamic Azad University)

Received: 2020-07-17 Accepted : 2020-07-17 Published : 2019-11-22

Keywords: کارکومین, ماندگاری, نانوامولسیون, تغییرات فیزیکوشیمیایی, تغییرات,

Abstract :

امروزه فساد سبب ایجاد بوی نامطبوع، تغییرات نامطلوب طعم، رنگ و بافت و کاهش ارزش غذایی می­گردد.. دراستفاده از پوشش های فعالی که حاوی ترکیبات ضد میکروبی است ، فاکتورهای زیادی باید مورد توجه قرار گیرند اغلب این فاکتورها به ماهیت شیمیایی ماده ضدمیکروبی، نوع ماده غذایی ومیکروارگانیسم هدف بستگی دارند.در این پژوهش خواص شیمیایی و میکروبی ماهی قزل­آلا پوشش داده شده با نانوامولسیون کارکومین مورد بررسی و ارزیابی قرار گرفت. نمونه­های تهیه شده به 4 دسته تقسیم شدند که شامل تیمار شاهد، نانوامولسیون حاوی 1، 3 و 5 درصد کارکومین می­باشند. به منظور بررسی اثر تیمارها بر روی خواص شیمیایی اندازه­گیری pH، اسید چرب آزاد، آمین فرار کل انجام شد؛ و خصوصیات میکروبی از طریق شمارش کلی میکروبی، اندازه گیری کلیفرم­های مدفوعی و استافیلوکوکوس اورئوس­های کوآگولاز مثبت مورد بررسی قرار گرفت. همچنین به منظور ارزیابی حسی توسط پانلیست­ها بو، بافت، رنگ و پذیرش کلی ماهی مورد بررسی قرار گرفت. نتایج حاصل از این تحقیق نشان داد با استفاده از پوشش نانوامولسیون حاوی 5% کارکومین می­توان مدت زمان نگهداری ماهی را به 10 روز افزایش داد، به طوری که از فساد شیمیایی و میکروبی جلوگیری نماید.

References:

1. Jasour MS, Ehsani A, Mehryar L, Naghibi SS. Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation. Journal of the Science of Food and Agriculture. 2015;95(6):1373-8.

 

2. Singh S, ho Lee M, Shin Y, Lee YS. Antimicrobial seafood packaging: a review. Journal of food science and technology. 2016;53(6):2505-18.


3. Calo JR, Crandall PG, O'Bryan CA, Ricke SC. Essential oils as antimicrobials in food systems–A review. Food Control. 2015;54:111-9.


4. Li M, Muthaiyan A, A O'Bryan C, E Gustafson J, Li Y, G Crandall P, et al. Use of natural antimicrobials from a food safety perspective for control of Staphylococcus aureus. Current pharmaceutical biotechnology. 2011;12(8):1240-54.


5. Valypoor A,Valipoor M.Study of chemical composition of curcumin and its role in the prevention and treatment of diseases. Clinical Excellence Journal.1395;6(1):35-54(in Persian).


6. Xue J, Davidson PM, Zhong Q. Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin. International journal of food microbiology. 2015;210:1-8.


7. Sahraeekhoshgardesh A, Badiee F, Yasiniardakani A. The Effect of Nanoemulsion Coating with Chitosan on Increasing the Shelf life of Apple Golab during Storage. Iranian Biosystems Engineering.1393;45(2):113-120(in Persian).


8. Bilbao-Sáinz C, Avena-Bustillos RJ, Wood DF, Williams TG, McHugh TH. Nanoemulsions prepared by a low-energy emulsification method applied to edible films. Journal of agricultural and food chemistry. 2010;58(22):11932-8.


9. Adams R. Identification of essential oil components by gas chromatography/mass spectroscopy. Journal of the American Society for Mass Spectrometry. 1997;6(8):671-2.


10. Borrin TR, Georges EL, Moraes IC, Pinho SC. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability. Journal of Food Engineering. 2016;169:1-9.


11. Dizaj SM, Yaqoubi S, Adibkia K, Lotfipour F. 9 - Nanoemulsion-based delivery systems: preparation and application in the food industry A2 - Grumezescu, Alexandru Mihai. Emulsions: Academic Press; 2016. p. 293-328.


12. Wikler MA. Methods for Dilution Antimicrobial Susceptibility Tests for Bacteria That Grow Aerobically; Approved Standard—Eighth Edition 2009; M07-A8,Vo:29 No:2.


13. Özyurt G, Kuley E, Özkütük S, Özogul F. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food chemistry. 2009;114(2):505-10.


14. Parvaneh V. Food-Analysis and laboratory. 1St ed. Tehran:Tehran University Publishing؛1392(in Persian).


15. Da Silva N, Taniwaki MH, Junqueira VC, Silveira N, do Nascimento MdS, Gomes RAR. Microbiological examination methods of food and water: a laboratory manual: CRC Press; 2012.


16. Brown AE. Benson´ s. Microbiological applications: laboratory manual in general microbiology2009.


17. APHA. Standard Methods for the Examination of Water and Wastewater 14ed: APHA American Public Health Association; 1976.


18. Ozogul Y, Yuvka İ, Ucar Y, Durmus M, Kösker AR, Öz M, et al. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT. 2017;75:677-84.


19. Gadhave AD. Nanoemulsions: formation, stability and applications. International Journal for Research in Science and Advanced Technologies. 2014;2(3):038-43.


20. Angiş S, Oğuzhan P. Effect of thyme essential oil and packaging treatments on chemical and microbiological properties of fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures. African Journal of Microbiology Research. 2013;7(13):1136-43.


21. Song Y, Liu L, Shen H, You J, Luo Y. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control. 2011;22(3-4):608-15.


22. Institute of Standards and Industrial Research of Iran. Control of the quality of fish and shrimp-microbial properties. National Standard No. 1- 2394(in Persian).


23. Frangos L, Pyrgotou N, Giatrakou V, Ntzimani A, Savvaidis I. Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food microbiology. 2010;27(1):115-21.


24. Gunes H, Gulen D, Mutlu R, Gumus A, Tas T, Topkaya AE. Antibacterial effects of curcumin: an in vitro minimum inhibitory concentration study. Toxicology and industrial health. 2016;32(2):246-50.


25. Ansari A, Eesazadeh KH, Shoahoseini A. Antibacterial activity of nano-curcumum in methicillin-resistant Staphylococcus aureus infection in pre-clinical conditions. World of Germs Journal.1392;7(1):26-37(in Persian).


26. Sedaghatbrojeni L, Keramat J, Ghsemipirbalooti A. Comparison of antioxidant activity of communisMyrtus and synthetic antioxidants on the physico-chemical properties of potato chips and its oil duringshelf life. Journal of Science in Food Technology.1393;6(4):68-74(in Persian).


27. Institute of Standards and Industrial Research of Iran.Fish, Hard-shells and molluscs. Sensory evaluation. National Standard No. 7431(in Persian).


28. Noori S, Zeynali F, Almasi H. Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control. 2018;84:312-20.


29. Gharenaghadeh S, Karimi N, Forghani S, Nourazarian M, Gharehnaghadeh S, Kafil HS. Application of Salvia multicaulis essential oil-containing nanoemulsion against food-borne pathogens. Food Bioscience. 2017;19:128-33.


30. Özogul Y, Özogul F, Kuley E, Özkutuk AS, Gökbulut C, Köse S. Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage. Food chemistry. 2006;99(4):752-8.


31. Lugasi A, Hovari J, Hagymasi K, Jakoczi I, Blazovics A. Antioxidant properties of a mixture of Lamiaceae plants intended to use as a food additive. Acta alimentaria. 2006;35(1):85-97.


32. Yanishlieva NV, Marinova EM, Gordon MH, Raneva VG. Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems. Food Chemistry. 1999;64(1):59-66.


33. Harpaz S, Glatman L, Drabkin V, Gelman A. Effects of herbal essential oils used to extend the shelf life of freshwater-reared Asian sea bass fish (Lates calcarifer). Journal of food protection. 2003;66(3):410-7.


34. Kavoosi G, Tafsiry A, Ebdam AA, Rowshan V. Evaluation of antioxidant and antimicrobial activities of essential oils from Carum copticum seed and Ferula assafoetida latex. Journal of food science. 2013;78(2):T356-T61.


35. Asghari G, Mostajeran A, Shebli M. Curcuminoid and essential oil components of turmeric at different stages of growth cultivated in Iran. Research in pharmaceutical Sciences. 2010;4(1):55-61.


36. Gul P, Bakht J. Antimicrobial activity of turmeric extract and its potential use in food industry. Journal of food science and technology. 2015;52(4):2272-9.


37. Alizadeh H, Farzaneh M, Azami Z. The effect of nanoemulsion on cinnamon essential oil in putrefaction reducing post-harvest strawberry fruit. Journal of Biological Control of Pests and Plant.1394;4(1):57-64(in Persian).


38. Shahabi N, Tajik H, Moradi M, Mehrdad F. Antimicrobial properties of nanoemulsion of Shirazi citrus oil by EPI method. Food Microbiology.1395:3(3)(in Persian).


39. Shadman S, Hosseini SE, Langroudi HE, Shabani S. Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage. LWT-Food Science and Technology. 2017;79:511-7