اثر ضد میکروبی و ضد اکسایشی فیلم های پلی پروپیلن پوشانده شده با عصاره های گیاهی مورد و رزماری در بسته بندی سس مایونز

نویسندگان
ثناء موسی پوربالغ 1
سید علی یاسینی اردکانی 2
1 اری
2 دانشیار و هیئت‌علمی گروه صنایع غذایی، واحد یزد، دانشگاه آزاد اسلامی، یزد، ایران
10.29252/fsct.16.97.113
چکیده
در میان انواع فناوری‌های بسته‌بندی فعال موجود، بسته‌بندی ضد میکروبی زمینه‌ای است که به‌تازگی روی آن تحقیقات بیشتری متمرکز شده است. این تحقیق با هدف بررسی خواص ضد میکروبی و ضد اکسایشی فیلم‌های پلی‌پروپیلن پوشانده شده با عصاره مورد و رزماری بر سس مایونز انجام گرفت. عصاره گیاهان مورد و رزماری به در سطوح 0، 1/0، 15/0 و 2/0 درصد در پوشش دهی سطح فیلم‌های پلی‌پروپیلن به کار رفت. خواص شیمیایی سس مایونز (pH، اسیدیته، عدد پراکسید)، خواص ضد میکروبی علیه باکتری‌های اشریشیا کلی و استافیلوکوکوس اورئوس و قارچ کاندیدا آلبیکنس به‌تنهایی و در حضور سس مایونز، خواص حسی (بو، مزه، رنگ، پذیرش کلی) در مدت 21 روز با فواصل زمانی 7 روز در دمای 4 درجه سانتی‌گراد بررسی شد. با گذشت زمان نرخ تغییرات pH کاهش و اسیدیته افزایشی بود و در مدت 21 روز در همه تیمارها تغییرات pH (کمتر از 1/4) و اسیدیته (72/0 – 69/0 درصد) در محدوده استاندارد قرار داشت. عدد پراکسید سس مایونز نگهداری شده در فیلم‌های پلی‌پروپیلن نسبت به تیمار شاهد به‌طور معنی‌داری کاهش یافت. فیلم‌های پلی‌پروپیلن حاوی عصاره رزماری دارای خاصیت ضد میکروبی بیشتری نسبت به عصاره مورد بودند. بار میکروبی تیمار شاهد با گذشت زمان افزایش و اما بار میکروبی سس مایونز در حضور فیلم‌های پلی‌پروپیلن حاوی عصاره مورد و رزماری کاهش یافت (05/0>p). عصاره مورد و رزماری با بهبود بو و مزه موجب افزایش مقبولیت کلی سس مایونز نسبت به تیمار شاهد گردید. بهترین تیمار در افزایش ماندگاری سس مایونز پوشش دهی فیلم‌های پلی‌پروپیلن با غلظت 15/0 درصد عصاره رزماری شناخته شد.
کلیدواژه‌ها
سس مایونز
بسته‌بندی فعال
پلی‌پروپیلن
مورد
رزماری

موضوعات

عنوان مقاله English

Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging

نویسندگان English

sanae mousapour balegh 1
Seyed Ali Yassini Ardakani 2
1 yes
2 Associate Professor of Food Technology, Yazd Branch, Islamic Azad University, Yazd, Iran
چکیده English

Abstract

Among the various active packaging technologies, antimicrobial packaging has been the focus of more recent research. This study aimed to investigate the antimicrobial and antioxidant properties of polypropylene films coated with myrtle and rosemary extract on mayonnaise. Extracts of myrtle and rosemary at 0, 0.1, 0.15 and 0.2% levels were used to cover polypropylene films. Chemical properties of mayonnaise (pH, acidity, peroxide value), Antimicrobial properties against Escherichia coli and Staphylococcus aureus and Candida albicans alone and in the presence of mayonnaise, Sensory properties (Smell, taste, color, overall acceptability) were assessed for 21 days at 7-day intervals at 4 °C. The results showed that with time the rate of change of pH decreased and the acidity increased and in all treatments pH (less than 4.1) and acidity (0.69 - 0.72%) changes were in standard range for 21 days. The peroxide value of mayonnaise stored in polypropylene films was significantly reduced compared to the control. Polypropylene films containing rosemary extract had more antimicrobial activity than myrtle extract. The number of microorganisms control treatment increased with time the number of microorganisms of mayonnaise decreased in the presence of polypropylene films containing myrtle and rosemary extract (p <0.05). Myrtle and rosemary extract increased the overall acceptability of mayonnaise compared to the control by improving smell and taste. Coating of 0.15% rosemary extract with polypropylene films was the best treatment for increasing the shelf life of mayonnaise.

کلیدواژه‌ها English

Mayonnaise
Active packaging
Polypropylene
Myrtle
Rosemary
[1] Nikzade, V., Tehrani, M. M., & Saadatmand-Tarzjan, M. (2012). Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocolloids, 28(2), 344-352.
[2] Birch, G.C., Lindley M.G. (1987). Low calorie products. Elsevier Applied Science, New York, USA.
[3] Smittle, R. B. (1977). Microbiology of mayonnaise and salad dressing: a review. Journal of Food Protection, 40(6), 415-422.
[4] Hraš, A. R., Hadolin, M., Knez, Ž., & Bauman, D. (2000). Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food chemistry, 71(2), 229-233.
[5] Zhang, H., Kong, B., Xiong, Y. L., & Sun, X. (2009). Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4 C. Meat science, 81(4), 686-692.
[6] Mesbahi, Gh.R., Jamalian, J. (2007). Investigation of the possibility of spoilage of mayonnaise under high temperature storage conditions and in large plastic packaging. Agriculture and Natural Resources Science and Technology, 11(40), 299-314.
[7] Ming, X., Weber, G. H., Ayres, J. W., & Sandine, W. E. (1997). Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats. Journal of Food Science, 62(2), 413-415.
[8] Settineri, R. A., Krassner, S. M., & Vermilye, A. (2003). Antimicrobial effects of plant-derived essential oil formulation on pathogenic bacteria. The Journal of The American Nutraceutical Association, 3(6), 27-32.
[9] Marino, M., Bersani, C., & Comi, G. (2001). Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae. International journal of food microbiology, 67(3), 187-195.
[10] Shahidi, F. (Ed.). (1997). Natural antioxidants: chemistry, health effects, and applications. The American Oil Chemists Society.
[11] Damechki, M., Sotiropoulou, S., & Tsimidou, M. (2001). Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils. Grasas y Aceites, 52(3-4), 207-213.
[12] Ghanadi, A. R., Karimzade, H., Tavakoli, N., & Derafsh, M. (2013). Efficacy of a Combined of Rosmarinus and Lavanda essence in order to Treatment of patients with knee osteoarthritis. Zahedan Journal of Research in Medical Sciences, 15(6), 29-33.
[13] Mirheydar, H. (2012). Vegetarian Knowledge, Tehran: Islamic Culture Publication.
[14] Azad Bakht, M., Ziaee, E., Abdollahi, F., & Shaabkhani, B. (2003). Effect of essential oil and methanol extract of Myrtus communis on Trichomonas vaginalis. Journal of Guilan University of Medical Sciences, 12(48),8-13.
[15] Messaoud, C., Zaouali, Y., Salah, A. B., Khoudja, M. L., & Boussaid, M. (2005). Myrtus communis in Tunisia: variability of the essential oil composition in natural populations. Flavour and Fragrance Journal, 20(6), 577-582.
[16] Davies, N. W. (1990). Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicon and Carbowax 20M phases. Journal of chromatography. A, 503, 1-24.
[17] National Standard of Iran. Mayonnaise and Salad Dressing. (2003). No. 2454.
[18] Nccls (National Committee for Clinical Laboratory Standards). (2000). Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically, Approved Standard.M7- A5.2000b.
[19] Heshmdar Ravari, F., Yassini Ardakani, S.A., & Hekmati Moghaddam, H. (2016). Making a new biofilm based on starch nanoparticles, cellulose nanoparticles and garlic extract and investigating its antimicrobial properties for use in food packaging. Food Science and Nutrition, 15(1),73-86.
[20] El-Bostany, A. N., Ahmed, M. G., & Amany, A. S. (2011). Development of light mayonnaise formula using carbohydrate-based fat replacement. Australian Journal of Basic and Applied Sciences, 5(9), 673-682.
[21] Karas, R., Skvarča, M., & Žlender, B. (2002). Sensory quality of standard and light mayonnaise during storage. Food Technology and Biotechnology, 40(2), 119-127.
[22] Koczoñ, P., Gruczyñska, E., & Kowalski, B. (2008). Changes in the acid value of butter during storage at different temperatures as assessed by standard methods or by FT-IR spectroscopy. American Journal of Food Technology, 3(3), 154-163.
[23] Tafareshi, F., Javanmard, M., & Fahim Danesh, M. (2013). Effect of polymeric films coated with natural antioxidant (rosemary extract) on preventing oxidation of butter. Journal of Modern Food Science and Technology, 1(1), 37-48.
[24] Zegarska, Z., Rafałowski, R., Amarowicz, R., Karamać, M., & Shahidi, F. (1998). Stabilization of butter with deodorized rosemary extract. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 206(2), 99-102.
[25] Akoh, C. C. (2017). Food lipids: chemistry, nutrition, and biotechnology. CRC press.
[26] Babović, N., Žižović, I., Saičić, S., Ivanović, J., & Petrović, S. (2010). Oxidative stabilization of sunflower oil by antioxidant fractions from selected lamiaceae herbs. Chemical Industry and Chemical Engineering Quarterly/CICEQ, 16(4), 287-293.
[27] Pirbalouti, A. G., Jahanbazi, P., Enteshari, S., Malekpoor, F., & Hamedi, B. (2010). Antimicrobial activity of some Iranian medicinal plants. Arch Biol Sci, 62(3), 633-641.
[28] Amensour, M., Bouhdid, S., Fernández-López, J., Idaomar, M., Senhaji, N. S., & Abrini, J. (2010). Antibacterial activity of extracts of Myrtus communis against food-borne pathogenic and spoilage bacteria. International Journal of Food Properties, 13(6), 1215-1224.
[29] Salvagnini, L. E., Oliveira, J. R. S., Santos, L. E. D., Moreira, R. R. D., & Pietro, R. C. L. (2008). Evaluation of the antibacterial activity of Myrtus communis L.(Myrtaceae) leaves. Revista Brasileira de Farmacognosia, 18(2), 241-244.
[30] Khaleghi, M., Bakaian, M., & Saeedi, S. (2013). Antimicrobial activity of essential oil and extract of Myrtus communis L. against methicillin-resistant Staphylococcus aureus strains. Journal of Applied Biology, 26(2), 38-45.
[31] Malkotian, M., Hatami, B. (2013). Investigation of Chemical Composition and Antibacterial Properties of Rosemary Essential Oil on Escherichia coli and Determination of its Kinetics, 16th National Conference on Environmental Health, Tabriz, Tabriz University of Medical Sciences, School of Health.
[32] Moradian Iveri, A.A., Salehi, M., & Malek Jafarian, M. (2015). Antimicrobial effect of rosemary methanol extract on vancomycin resistant Staphylococcus aureus isolated from patients of Imam Reza Hospital in Mashhad. Journal of Neyshabour School of Medical Sciences, 3(3), 45-39.
[33] Okoh, O. O., Sadimenko, A. P., & Afolayan, A. J. (2010). Comparative evaluation of the antibacterial activities of the essential oils of Rosmarinus officinalis L. obtained by hydrodistillation and solvent free microwave extraction methods. Food chemistry, 120(1), 308-312.
[34] Moreno, S., Scheyer, T., Romano, C. S., & Vojnov, A. A. (2006). Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free radical research, 40(2), 223-231.
[35] Fazeli Nasab, B., Rahnama, M., & Mazarei, A. (2016). Evaluation of the relationship between antioxidant properties and antimicrobial activity of extracts of 9 medicinal plants. Journal of Mazandaran University of Medical Sciences, 27(149), 63-78.
[36] Strycharz, S., & Shetty, K. (2002). Peroxidase activity and phenolic content in elite clonal lines of Mentha pulegium in response to polymeric dye R-478 and Agrobacterium rhizogenes. Process Biochemistry, 37(8), 805-812.
[37] Kazem Alvandi, R., Sharifan, A., & Aghazadeh Moshgi, M. (2010). Investigation of Chemical Compounds and Antimicrobial Effect of Peppermint Essential Oil (Mentha piperita). Comparative Pathobiology, 7(4), 355-364.
[38] Ayar, A., Sert, D., Arslan, D., & Özcan, M. M. (2010). The effect of some spice extracts on storage stability of" yayik butter". World Applied Sciences Journal, 11(9), 1114-1123.
[39] Emir Çoban, Ö., & Pelin Can, Ö. (2013). The effect of active packaging film containing rosemary extract on the quality of smoked rainbow trout (Oncorhynchus mykiss). Journal of aquatic food product technology, 22(4), 361-370.