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 , , H Ahari ² , , A Sharifun ³

1 - Master’s Degree, Agricultural Sciences and Food Industry Department, Science and Research Branch, Tehran Islamic Azad University
2 - Associate Professor, Agricultural Sciences and Food Industry Department, Science and Research Branch, Tehran Islamic Azad University
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.

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