اثرات جدا و ترکیبی نانو پوشش های صمغ دانه ریحان و قدومه شهری حاوی عصاره پوست کیوی در جهت افزایش عمر نگهداری گوشت تازه گوسفند

نویسندگان
1 دانشجوی دکتری علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 عضو هیئت علمی دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 دانشگاه علوم کشاورزی و منابع طبیعی ساری
چکیده
گوشت گوسفند به دلیل داشتن مقادیر پروتئین، چربی و رطوبت بالا استعداد بالایی برای فاسد شدن دارد. در این مطالعه تاثیر آنتی اکسیدانی و آنتی میکروبی عصاره پوست کیوی در دو نوع پوشش معمولی و نانوپوشش بر پایه صمغ دانه ریحان، صمغ دانه قدومه شهری و ترکیب آن­ها در افزایش ماندگاری گوشت گوسفند مورد بررسی قرار گرفت. عصاره هیدروالکلی پوست کیوی با استفاده از اولتراسوند استخراج شد که میزان ترکیبات فنولی و فلاونوئیدی آن به ترتیب 12/3±342 mg GA/g E و 02/1±93/6 mg QE/g E بود. غلظت­های مختلف 500، 1000، 1500، 2000 و 2500 ppm از عصاره پوست کیوی به دلیل دارا بودن ترکیبات فنولی و فلاونوئیدی خاصیت آنتی اکسیدانی بالایی در هر دو روش مهار رادیکال آزاد DPPH و بیرنگ شدن بتاکاروتن:لینولئیک اسید نشان دادند. حداقل غلظت مهار کنندگی و حداقل غلظت کشندگی عصاره برای باکتری­های استافیلوکوکوس اورئوس، سودوموناس ایروژنز و اشرشیاکلی تعیین شد که غلظت 2000 ppm از عصاره برای استفاده در پوشش بکار برده شد. اندازه نانوپوششهای تهیه شده در محدوده 53/81 تا 17/156 نانومتر بود و پتانسیل زتا تمام نانوپوشش ها منفی بود. نمونه­های گوشت به مدت 25 روز در دمای 4 درجه سانتیگراد نگهداری شدند و آزمون­های ارزیابی عدد پراکسید، عدد تیوباربیتوریک و شمارش کلی میکروب­ها در فواصل زمانی 5 روز انجام شد که مشخص گردید نرخ واکنش­های شیمیایی و میکروبی در نمونه شاهد بیشتر از نمونه­های پوشش دهی شده بود. استفاده از فناوری نانو در کاهش اندازه پوشش منجر به بهبود خصوصیات آنتی اکسیدانی و آنتی میکروبی پوشش شد. با توجه به نتایج بدست آمده از این تحقیق نانوپوشش ترکیبی صمغ دانه ریحان:قدومه شهری حاوی عصاره پوست کیوی به میزان 2000 ppm میتواند در کارخانجات بسته بندی گوشت استفاده شود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat

نویسندگان English

mehdi pourshayegan 1
reza esmaeilzadeh kenari 2
Reza Farahmandfar 3
1 phD STUDENT OF FOOD SCIENCE AND TECHNOLOGY ,SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY
2 sari agricultural sciences and natural resources university
3 sari agricultural sciences and natural resources university
چکیده English

sheep meat has a high potential for degradation due to high protein, fat and moisture. In this study, the antioxidant and antimicrobial effects of kiwi peel extract in two types of common and nano coatings based on basil seed gum, perfoliatum seed gum and their composition in increasing shelf life of sheep meat were investigated. Hydroalcoholic extracts of kiwi peel were obtained using ultrasound assisted technique the total phenolic content and total flavonoid being 342.0 ± 3.12 mg GA/g E and 6.39 ± 1.02 mg QE /g E respectively. Different concentrations of kiwi peel extract (500, 1000, 1500, 2000 and 2500 ppm) showed high antioxidant activities due to phenolic and flavonoid compounds in both DPPH free radical scavenging and beta carotene: linoleic acid bleaching assay. The minimum inhibitory concentration and the minimum bactericidal concentration of the extract for Staphylococcus aureus, Pseudomonas aerogenes and Escherichia coli were determined that 2000 ppm of extract used in coating. The particle size of the nano-coatings was in the range of 81.53 to 176.15 nm, and the zeta potential of all nano-coatings was negative. Meat samples were kept at 4 ° C for 25 days and peroxide value, thiobarbituric acid value and total count of bacteria were performed at 5-day intervals, indicating that the chemical and microbial growth rates in control sample were higher than coated samples. The use of nanotechnology in reducing the size of coating resulted in improved antioxidant and antimicrobial properties. According to the results of this study, the composite nano-coating of basil seed gum: alyssum seed gum containing kiwi extract of 2000 ppm can be used in meat packaging industries.

کلیدواژه‌ها English

Kiwi peel
sheep meat
Nanocoating
Basil seed gum
Perfoliatum seed gum
[1] Yen, W.J., Chang, L.W. and Duh, P.D., 2005. Antioxidant activity of peanut seed testa and its antioxidative component, ethyl protocatechuate. LWT-Food Science and Technology, 38(3), 193-200.
[2] Vaithiyanathan, S., Naveena, B.M., Muthukumar, M., Girish, P.S. and Kondaiah, N., 2011. Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4 C). Meat science, 88(3), 409-414.
[3] Sothornvit, R., Hong, S.I., An, D.J. and Rhim, J.W., 2010. Effect of clay content on the physical and antimicrobial properties of whey protein isolate/organo-clay composite films. LWT-Food Science and Technology, 43(2), 279-284.
[4] Majdzadeh-Ardakani, K., Navarchian, A.H. and Sadeghi, F., 2010. Optimization of mechanical properties of thermoplastic starch/clay nanocomposites. Carbohydrate Polymers, 79(3), 547-554.
[5] Hosseini-Parvar, S.H., 2009. Basil seed gum (BSG): Physico-chemical, rheological and emulsifying characterization and its synergistic interactions in combination with locust bean gum and guar gum. Department of food science and technology. ferdowsi university of mashhad. Iran: Ferdowsi University of Mashhad.
[6] Sin, D.W., Wong, Y.C., Mak, C.Y., Sze, S.T. and Yao, W.Y., 2006. Determination of five phenolic antioxidants in edible oils: Method validation and estimation of measurement uncertainty. Journal of food composition and analysis, 19(8), 784-791.
[7] Eemaeilzadeh Kenari, K.R., Mehdipour, S. and Razavi, R., 2017. Investigate the changes in fatty acid and antioxidant properties of kiwifruit (Actinidia deliciosa) peel extract on stability of sunflower oil in thermal condition. Iranian Journal of food science and technology, 68(14), 125-135. [In Persian]
[8] Janick, J. and Paull, R.E. eds., 2008. The encyclopedia of fruit and nuts. CABI.
[9] Nishiyama, I., Yamashita, Y., Yamanaka, M., Shimohashi, A., Fukuda, T. and Oota, T., 2004. Varietal difference in vitamin C content in the fruit of kiwifruit and other Actinidia species. Journal of Agricultural and Food Chemistry, 52(17), 5472-5475.
[10] Bendahou, A., Kaddami, H. and Dufresne, A., 2010. Investigation on the effect of cellulosic nanoparticles’ morphology on the properties of natural rubber based nanocomposites. European Polymer Journal, 46(4), 609-620.
[11] Dufresne, A. and Belgacem, M.N., 2013. Cellulose-reinforced composites: from micro-to nanoscale. Polímeros, 23(3), 277-286.
[12] Esmaeilzadeh Kenari, R., Mohsenzadeh, F. and Amiri, Z.R., 2014. Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound‐assisted extraction methods. Food science & nutrition, 2(4), 426-435.
[13] Mc Donald, K. and Sun, D.W., 2001. Effect of evacuation rate on the vacuum cooling process of a cooked beef product. Journal of Food Engineering, 48(3), 195-202.
[14] Nabavi, S.M., Nabavi, S.F. and Ebrahimzadeh, M.A., 2012. Free radical scavenging and antioxidant activities of Dorema aitchisonii. Journal of Food and Drug Analysis, 20(1), 1-10.
[15] Duarte-Almeida, J.M., Santos, R.D., Genovese, M.I. and Lajolo, F.M., 2006. Avaliação da atividade antioxidante utilizando sistema β-caroten:linoléico e método de seqüestro de radicais DPPH. Ciência e Tecnologia de Alimentos, 26(2), 446-452.
[16] Shekouh Saremi, E. Habibi Najafi, M.B.m M. H., Hadad Khodaparast, M. Baheini, 2018. Effect of extraction methods on phenolic content and antimicrobial properties of pimpinella affinis leaf. Iranian Food Science and Technology Research Journal, (1): 59-68.
[17] Razavi, S.M., Mortazavi, S.A., Matia‐Merino, L., Hosseini‐Parvar, S.H., Motamedzadegan, A. and Khanipour, E., 2009. Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.). International journal of food Science & Technology, 44(9), 1755-1762.
[18] Gahruie, H.H., Ziaee, E., Eskandari, M.H. and Hosseini, S.M.H., 2017. Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion. Carbohydrate polymers, 166, 93-103.
[19] Sani, M.A., Ehsani, A. and Hashemi, M., 2017. Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration. International journal of food microbiology, 251, 8-14.
[20] Naji-Tabasi, S., Razavi, S.M.A. and Mehditabar, H., 2017. Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione. Carbohydrate polymers, 157, 1703-1713.
[21] Joye, I.J., Davidov-Pardo, G. and McClements, D.J., 2015. Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality. Food Hydrocolloids, 49, 127-134.
[22] Deus, D., Kehrenberg, C., Schaudien, D., Klein, G. and Krischek, C., 2017. Effect of a nano-silver coating on the quality of fresh turkey meat during storage after modified atmosphere or vacuum packaging. Poultry science, 96(2), 449-457.
[23] AOCS, Official methods and recommended practices of the AMOS. 2004: AMOS press Champaign.
[24] International Commission on Microbiological Specifications for Foods, 1988. Microorganisms in foods 1: their significance and methods of enumeration. University of Toronto Press.
[25] Leontowicz, H., Leontowicz, M., Latocha, P., Jesion, I., Park, Y.S., Katrich, E., Barasch, D., Nemirovski, A. and Gorinstein, S., 2016. Bioactivity and nutritional properties of hardy kiwi fruit Actinidia arguta in comparison with Actinidia deliciosa ‘Hayward’and Actinidia eriantha ‘Bidan’. Food chemistry, 196, 281-291.
[26] Alikhani Faradonbeh. M, E.K.R., Ghaderi Ghahfarokhi. M, 2018, Evaluation of antioxidant effect of Kiwifruit (Actinidia deliciosa L.) peel extract in comparison with TBHQ synthetic antioxidant on oxidative stability of soybean oil. Iranian Journal of food science and technology, 82:307-318. [In Persian]
[27] Yang, H., Lee, Y.C., Han, K.S., Singh, H., Yoon, M., Park, J.H., Cho, C.W. and Cho, S., 2013. Green and gold kiwifruit peel ethanol extracts potentiate pentobarbital-induced sleep in mice via a GABAergic mechanism. Food chemistry, 136(1), 160-163.
[28] Kim, J.G., Beppu, K. and Kataoka, I., 2009. Varietal differences in phenolic content and astringency in skin and flesh of hardy kiwifruit resources in Japan. Scientia horticulturae, 120(4), 551-554.
[29] Fiorentino, A., D’Abrosca, B., Pacifico, S., Mastellone, C., Scognamiglio, M. and Monaco, P., 2009. Identification and assessment of antioxidant capacity of phytochemicals from kiwi fruits. Journal of agricultural and food chemistry, 57(10), 4148-4155.
[30] Johnson, M., Olaleye, O.N. and Kolawole, O.S., 2016. Antimicrobial and Antioxidant Properties of Aqueous Garlic (Allium sativum) Extract against Staphylococcus aureus and Pseudomonas aeruginosa. British Microbiology Research Journal, 14(1).
[31] Afsharnezhad, M., Shahangian, S.S., Panahi, E. and Sariri, R., 2017. Evaluation of the antioxidant activity of extracts from some fruit peels. Caspian Journal of Environmental Sciences, 15(3), 213-222.
[32] Latocha, P., Jankowski, P. and Radzanowska, J., 2011. Genotypic difference in postharvest characteristics of hardy kiwifruit (Actinidia arguta and its hybrids), as a new commercial crop Part I. Sensory profiling and physicochemical differences. Food research international, 44(7), 1936-1945.
[33] Krupa, T., Latocha, P. and Liwińska, A., 2011. Changes of physicochemical quality, phenolics and vitamin C content in hardy kiwifruit (Actinidia arguta and its hybrid) during storage. Scientia horticulturae, 130(2), 410-417.
[34] Park, Y.S., Leontowicz, H., Leontowicz, M., Namiesnik, J., Suhaj, M.M.C.M.O., Cvikrová, M., Martincova, O., Weisz, M. and Gorinstein, S., 2011. Comparison of the contents of bioactive compounds and the level of antioxidant activity in different kiwifruit cultivars. Journal of Food Composition and Analysis, 24(7), 963-970.
[35] Park, Y.S., Im, M.H., Ham, K.S., Kang, S.G., Park, Y.K., Namiesnik, J., Leontowicz, H., Leontowicz, M., Katrich, E. and Gorinstein, S., 2013. Nutritional and pharmaceutical properties of bioactive compounds in organic and conventional growing kiwifruit. Plant foods for human nutrition, 68(1), 57-64.
[36] Park, Y.S., Namiesnik, J., Vearasilp, K., Leontowicz, H., Leontowicz, M., Barasch, D., Nemirovski, A., Trakhtenberg, S. and Gorinstein, S., 2014. Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars. Food Chemistry, 165, 354-361.
[37] Gullon, B., Pintado, M.E., Pérez-Álvarez, J.A. and Viuda-Martos, M., 2016. Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction. Food Control, 59, 94-98.
[38] Ahmadi-Dastgerdi, A., Ezzatpanah, H., Asgary, S., Dokhani, S. and Rahimi, E., 2017. Phytochemical, Antioxidant and Antimicrobial Activity of the Essential Oil from Flowers and Leaves of Achillea millefolium subsp. millefolium. Journal of Essential Oil Bearing Plants, 20(2), 395-409.
[39] Prashanth, D., Asha, M.K. and Amit, A., 2001. Antibacterial activity of Punica granatum. Fitoterapia, 72(2), 171-173.
[40] Voravuthikunchai, S., Lortheeranuwat, A., Jeeju, W., Sririrak, T., Phongpaichit, S., and Supawita T, 2004, Effective medicinal plants against enterohaemorrhagic Escherichia coli O157: H7. Journal of Ethnopharmacology, 94(1),49-54.
[41] Wong-Paz, J.E., Contreras-Esquivel, J.C., Rodríguez-Herrera, R., Carrillo-Inungaray, M.L., López, L.I., Nevárez-Moorillón, G.V. and Aguilar, C.N., 2015. Total phenolic content, in vitro antioxidant activity and chemical composition of plant extracts from semiarid Mexican region. Asian Pacific journal of tropical medicine, 8(2), 104-111.
[42] Hashtjin, A.M. and Abbasi, S., 2015. Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions. Journal of food science and technology, 52(5), 2679-2689.
[43] Rydström, C., 2012. Nanoparticles in Food-with a Focus on the Toxicity of Titanium Dioxide.
[44] Zhang, L., Liu, A., Wang, W., Ye, R., Liu, Y., Xiao, J. and Wang, K., 2017. Characterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application. International Journal of Food Science & Technology, 52(7), 1670-1679.
[45] Bigelow, W. and Lee, C.M., 2007. Evaluation of various infused cryoprotective ingredients for their freeze–thaw stabilizing and texture improving properties in frozen red hake muscle. Journal of food science, 72(1), 56-64.
[46] Pouzo, L.B., Descalzo, A.M., Zaritzky, N.E., Rossetti, L. and Pavan, E., 2016. Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed. Meat science, 111, 1-8.
[47] Turgut, S.S., Soyer, A. and Işıkçı, F., 2016. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat science, 116, 126-132.
[48] Vital, A.C.P., Guerrero, A., de Oliveira Monteschio, J., Valero, M.V., Carvalho, C.B., de Abreu Filho, B.A., Madrona, G.S. and do Prado, I.N., 2016. Effect of edible and active coating (with rosemary and oregano essential oils) on beef characteristics and consumer acceptability. PloS one, 11(8), 135-160.
[49] Jridi, M., Mora, L., Souissi, N., Aristoy, M.C., Nasri, M. and Toldrá, F., 2018. Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage. Food Control, 84, 238-245.
[50] Institute for Standardization and Industrial Research. 2008. [In Persian]
[51] Sedaghat, N., Mohammad Hosseini, M., Khoshnoodinia, S., Habibi Najafi, M. B., koochaki, A., 2016. Antimicrobial properties of carboxymethyl cellulose film containing coriander and lemon peel and its effect on increasing the longevity of sheep at refrigerated temperature. . Iranian Journal of Nutrition and Food Technology, 53-62.
[52] Ruiz-Cruz, S., Valenzuela-Lopez, C.C., Chaparro-Hernandez, S., Oenelas-Paz, J.D.J., Toro-Sanchez, C.L.D., Marquez-Rios, E., Lopez-Mata, M.A., Ocano-Higuera, V.M. and Valdez-Hurtado, S., 2018. Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage. Food Science and Technology, Food Science and Technology, 39(1), 1-10.