ارزیابی فعالیت آنتی¬اکسیدانی و آنتی¬باکتریالی نانوامولسیون عصاره زرشک (Berberis vulgaris) به عنوان نگهدارنده طبیعی در یک مدل غذایی
محورهای موضوعی : آلودگی میکروبی مواد غذائیبهروز 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
کلید واژه: نانوامولسیون, ماندگاری مواد غذایی, نگهدارنده¬های طبیعی, Berberis vulgaris, Rutilus frisii,
چکیده مقاله :
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.
Recently, consumer preference has been more toward foods preserved with natural plant preservatives (such as extracts and essential oils). In this study, the potential of antioxidant and antibacterial activity of barberry extract Nano emulsions was evaluated. A total of thirteen phenolic compounds were identified in the extract. The antioxidant properties of barberry extract and Nano emulsion by DPPH and ATBS methods were 0.02-2.14 mg/g and 0.02 -2.10 mg/g, respectively. Also, the antibacterial properties on gram positive (Staphylococcus aureus and Listeria monocytogenes) and gram-negative bacteria (Escherichia coli and Salmonella enteritidis) were confirmed. The most resistant and sensitive pathogens to barberry extract and it nano emulsion of were Staphylococcus aureus and Salmonella enteritidis, respectively. In the following, the oxidative (lipid and protein oxidation) and antibacterial potential of Nano emulsions was evaluated on Caspian Sea fish fillets as a perishable food model. The results showed increased oxidative stability, lower formation of volatile nitrogen compounds, and reduced microbial load of coated fish fillet. Thus, the barberry extract Nano emulsion was able to maintain the quality of fish fillets in the refrigerator for 6 days. In summary, it can be said that the barberry extract Nano emulsion as a natural preservative is recommended to increase the shelf life and maintain the quality of food.
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