اثر فراصوت و بسته بندی های ضد میکروبی حاوی نانو اکسید روی بر غیر فعال سازی ساکارومایسز سرویزیه و اشرشیاکلی در آب توت فرنگی طی انبار داری

نویسندگان
آریو امامی فر 1
مهری محمدی زاده 2
1 عضو هیات علمی گروه صنایع غذایی دانشگاه بوعلی سینا
2 دانشگاه آزاد سنندج
10.52547/fsct.17.101.59
چکیده
تاثیر ترکیبی استفاده از فراصوت با شدت 400 وات و فرکانس 24 کیلوهرتز (4 و 12 دقیقه) به همراه بکارگیری بسته بندی‌های ضد‌میکروبی ساخته شده از پلی اتیلن سبک حاوی نانو‌ذرات اکسید‌روی (3 درصد وزنی-وزنی) شامل تیمار‌های، 4 دقیقه تیمار فراصوت و بسته بندی پلی اتیلنی خالص، 12 دقیقه تیمار فراصوت و بسته بندی پلی اتیلنی خالص، 4 دقیقه تیمار فراصوت و بسته بندی ضدمیکروبی نانو ساختار، 12 دقیقه تیمار فراصوت و بسته بندی ضد میکروبی نانو‌ساختار و بسته بندی پلی اتیلنی خالص (شاهد)، بر میزان غیر فعال‌سازی ساکارومایسز سرویزیه (شاخص فساد) و اشرشیا کلی ( شاخص بیماری زایی) تلقیح شده در آب توت فرنگی در دمای 4 درجه سانتی گراد و طی 4، 8، 12، 16 و 20 روز انبارداری بررسی گردید. تیمار فراصوت (در هر دو زمان 4 و 12 دقیقه) تاثیر معنی‌داری بر کاهش جمعیت ساکارومایسز سرویزیه و اشرشیاکلی داشت (p < 0.05). همچنین مقاومت ساکاروومایسز سرویزیه بر اساس (D value)، نسبت به نمونه‌های فاقد تیمار فراصوت به امواج فراصوت در مقایسه با اشرشیاکلی درمحیط آب توت فرنگی بیشتر بود. استفاده از تیمار 12 دقیقه فراصوت و بسته بندی ضد میکروبی نانو ساختار بیشترین کاهش را در جمعیت ساکارومایسز سرویزیه و اشرشیاکلی تلقیح شده در آب توت فرنگی طی 20 روز انبارداری در مقایسه با سایر تیمار‌ها و نمونه شاهد نشان داد (p < 0.05). استفاده از بسته بندی‌ها‌‌‌‌­­­­­‌‌­‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌ی ضدمیکروبی حاوی نانوذرات اکسید روی به عنوان یک هردل پس از تیمار فراصوت کوتاه مدت به عنوان هردل دوم اثر هم افزایی مناسبی در به تاخیر انداختن رشد میکروارگانیسم‌ها در آب توت فرنگی طی نگهداری در دمای 4 درجه سانتی گراد داشت.
کلیدواژه‌ها
آب توت فرنگی
فراصوت
بسته بندی ضد میکروبی
نانو اکسید روی

موضوعات

عنوان مقاله English

Influence of sonication and antimicrobial packaging-based nano-ZnO on inactivation of S. cerevisiae and E. coli in strawberry juice during storage

نویسندگان English

aryou emamifar 1
Mehri Mohamadizadeh 2
1 Department of Food Sciences and Technology, Bu-Ali Sina University, Hamedan, Iran
2 Department of Food Science and Technology, Azad University of Kurdistan, Iran
چکیده English

The beneficial impact of coupling sonication with 400 W and 24 kHz (4, and 8 min) with LDPE antimicrobial nanocomposite packaging containing nano-ZnO (3:100 w/w) (Pure packaging + US 4, Pure packaging + US 12, Nano packaging + US 4, Nano Packaging + US 12, and Pure packaging (Control)) on inactivation of inoculated saccharomyces cerevisiae (spoilage index) and E.coli (pathogen index) in strawberry juices during 4, 8, 12, 16., and 20 days (4 °C), was evaluated. Ultrasound technology (both 4 and 12 min) significantly (p < 0.05) reduced the population of saccharomyces cerevisiae and E.coli. Also, the D-value of S. cerevisiae was higher than E. coli in strawberry juice indicating its higher resistance to sonication. Application of Nano Packaging + US 12 showed the highest-ranked antimicrobial activity to the other sample and control on the population of the both S. cerevisiae and E. coli inoculated in strawberry juice during 20 days of storage. These achievements paved the way for hurdle technology applications involving combination of antimicrobial packaging containing nano-ZnO with short time sonication in retarding of microbial growth in strawberry juice during cold storage (4 °C).


کلیدواژه‌ها English

Strawberry juice
Sonication
antimicrobial packaging
nano ZnO
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