فعالیت ضدباکتریایی و آنتی‌اکسیدانی اسانس آویشن (Thymus vulgaris) و عصاره آبی دارچین (Cinnamomum verum) و نانوامولسیون‌های حاصل از آن‌ها

محورهای موضوعی : علوم و صنایع غذایی

امیرحسین خلیلی اقدم ¹ , شهین زمردی ² , لیلا روفه‌گری‌نژاد ³ , اصغر خسروشاهی ⁴ , شهرام حنیفیان ⁵

1 - دانشجوی دکتری گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
2 - دانشیار بخش تحقیقات فنی و مهندسی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران
3 - دانشیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
4 - استاد صنایع غذایی، موسسه آموزش عالی غیر انتفاعی، غیر دولتی معراج علم سلماس، سلماس، ایران
5 - دانشیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران

تاریخ دریافت : 1401/03/19 تاریخ پذیرش : 1401/05/26 تاریخ انتشار : 1401/03/01

کلید واژه: اسانس آویشن, عصاره آبی دارچین, نانوامولسیون,

چکیده مقاله :

امروزه اسانس‌ها به‌عنوان ترکیبات آنتی‌اکسیدانی و ضدمیکروبی طبیعی، به‌طور فزاینده‌ای برای کنترل پاتوژن‌های غذایی و افزایش ایمنی مواد غذایی مورد استفاده قرار گرفته است. با این حال، کاربرد اسانس‌ها در صنایع غذایی به‌دلیل حلالیت کم در آب، طعم شدید و فراریت بالا محدود است. بنابراین، برای افزایش پراکندگی آب و جلوگیری از تخریب اسانس‌ها، می‌توان از نانوامولسیون‎ها استفاده کرد. در این مطالعه، دو نوع نانوامولسیون اسانس آویشن (TEO)، یکی با آب مقطر (NEO) و دیگری با عصاره آبی دارچین (NEOC) تهیه شد و خواص فیزیکی، ضد‌میکروبی و آنتی‌اکسیدانی اسانس، عصاره و نانوامولسیون‌ها تعیین گردید. نتایج نشان داد که میانگین اندازه ذرات نانوامولسیون‌های NEOC و NEO به‌ترتیب 2/728 و 4/162 نانومتر و شاخص PDI به‌ترتیب در 19/0 و 30/0 بود. ترکیبات پلی‌فنلی عصاره آبی دارچین، TEO، NEO و NEOC در محدوده 4/33 تا 9/104 میلی‌گرم معادل اسیدگالیک بر گرم و فعالیت آنتی‌اکسیدانی (DPPH) در محدوده 3/16 تا 4/66 درصد تعیین شد. ترکیبات فنلی و DPPH، TEO و NEOC بیشترین مقدار بود. اثرات ضدمیکروبی، NEO و NEOC در برابر استافیلوکوکوس اورئوس و سالمونلا تیفی موریوم، به‌طور معنی‌داری بالاتر ازTEO و عصاره آبی دارچین بود. کمترین مقدار MIC و MBC ابتدا مربوط به NEOC و سپس مربوط به NEO بود که نشان‌دهنده حساسیت بیشتر میکروارگانیسم‌های مورد بررسی به نانوامولسیون‌ها است. بر اساس نتایج حاصله بیشترین فعالیت ضدمیکروبی و آنتی‌اکسیدانی مربوط به نانوامولسیون NEOC بود. لذا می‌توان از آن در محصولات غذایی برای جلوگیری از مسمومیت غذایی و برای درمان بیماری‌های ناشی از استافیلوکوکوس اورئوس و سالمونلا تیفی موریوم استفاده کرد.

چکیده انگلیسی:

As natural antioxidants and antimicrobials, essential oils (EOs) have been increasingly used to control foodborne pathogens. However, the application of EO in the food industry is limited due to low water solubility, intensive flavor, and high volatility. Therefore, to enhance water dispersion and prevent EO from degradation, nanoemulsions may be an alternative. In this study, two types of thyme essential oil (TEO) nanoemulsions, with distilled water (NEO) and with cinnamon aqueous extract (NEOC), were prepared. The physical, antimicrobial and antioxidant properties of TEO extracts and nanoemulsions were determined. The results showed that the mean particle size and PDI index of NEOC and NEO were 728.2 and 162.4 nm and 0.19 and 0.30, respectively. Polyphenolic compounds of aqueous extract of cinnamon, TEO, NEO and NEOC were in the range of 33.4 to 10.9 mg gallic acid equivalent/g. The antioxidant activity (DPPH) was in the range of 16.3 to 66.4%. Phenolic compounds and DPPH, TEO and NEOC were the highest. Also, the antimicrobial effects of NEO and NEOC against Staphylococcus aureus and Salmonella Typhimurium were significantly higher than TEO and cinnamon aqueous extract. The lowest values of MIC and MBC were first related to NEOC and then to NEO, which indicates the greater sensitivity of the studied microorganisms to nanoemulsions. According to the results, the highest antimicrobial and antioxidant activity was related to NEOC nanoemulsion. Therefore, it can be used in food products to prevent food poisoning and to treat diseases caused by S. aureus and S. Typhimurium.

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