بررسی خاصیت ضد میکروبی عصاره و نانوکپسول حاوی عصاره هیدروالکلی اندام های هوایی گیاه هوفاریقون بر ماندگاری پنیر سفید

نویسندگان
سپیده تبریزی 1
الهام مهدیان 2
علی محمدی ثانی کاخکی 3
محبوبه سرابی جماب 4
فاطمه عروجعلیان 5
1 دانشجوی دکتری و دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان
2 استادیار، گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی
3 دانشیار، گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی
4 گروه زیست‌فناوری مواد غذایی، پژوهشکده فناوری‌های پیشرفته مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد
5 استادیار گروه فناوری های نوین دانشکده پزشکی دانشگاه علوم پزشکی خراسان شمالی، بجنورد
10.22034/FSCT.19.128.259
چکیده
تبدیل ترکیبات زیست­فعال به مقیاس نانو، به دلیل کاهش اندازه و افزایش سطح، اثرگذاری آن­ها را افزایش خواهد داد؛ استفاده از ترکیبات ضدمیکروبی در مقیاس نانوذرات، می­تواند غلظت مصرفی را کاهش دهد. گیاه هوفاریقون با داشتن متابولیت­های ثانویه از خاصیت ضدمیکروبی برخوردار می­باشد. در تحقیق حاضر، ضمن بررسی امکان تولید نانوکپسول حاوی عصاره هیدروالکلی اندام­های هوایی گیاه هوفاریقون، اثر ضدمیکروبی عصاره و نانوکپسول حاوی عصاره بر ماندگاری پنیر سفید بررسی گردید. جهت تهیه نانوعصاره، از روش تولید امولسیون نانوکپسول­های آلژینات­کلسیم حاوی عصاره استفاده گردید. نسبت عصاره (با غلظت100 میلی­گرم بر میلی­لیتر) به آلژینات سدیم، 1 به 4 بود. تولید نانوکپسول حاوی عصاره با افزودن نانوذرات کلریدکلسیم به نانوامولسیون آلژینات حاوی عصاره به نسبت 1 به 6 به مدت 4 ساعت صورت گرفت. جهت تهیه پنیر باکتری­های استافیلوکوکوس اورئوس و اشریشیا کلی و مخمر کاندیدا آلبیکنس جداگانه به میزان CFU/ml 103 به شیر تلقیح سپس افزودن کلرید­کلسیم، آنزیم رنت؛ عصاره و نانوکپسول حاوی عصاره به شیر انجام گرفت سپس قدرت ضدمیکروبی عصاره و نانوکپسول حاوی عصاره، ویژگی­های میکروبی نمونه­های پنیر مورد ارزیابی قرار گرفت. نتایج تعیین اندازه ذرات، شاخص­ پراکندگی اندازه ذرات، پتانسیل زتا، کارایی ریزپوشانی و بررسی میکروسکوپی ، تولید نانوذرات با کارایی ریزپوشانی مناسب را تأیید نمود. نتایج آزمون­های میکروبی نمونه­های پنیر نشان داد، نمونه حاوی نانوعصاره قادر به کاهش حدود یک سیکل لگاریتمی از میکروارگانیسم تلقیح شده بوده و در زمان ماندگاری مقادیر باکتری گرم­مثبت، گرم­منفی و مخمر سیر نزولی داشت؛ نمونه حاوی عصاره و نمونه شاهد، میزان میکروارگانیسم­ها بیش از 3 سیکل لگاریتمی بوده و در زمان ماندگاری سیر صعودی داشتند، در مقایسه با نمونه شاهد، نمونه حاوی عصاره به­طور معنی­داری دارای مقادیر کمتری از میکروارگانیسم­ها بود. استفاده از نانوعصاره اندام­های هوایی گیاه هوفاریقون، به­عنوان جایگزین نگهدارنده­های سنتزی، باعث تولید محصول غذایی سالم­تر با زمان ماندگاری بیشتر می­شود.

کلیدواژه‌ها
هوفاریقون
نانوکپسول
فعالیت ضد‌میکروبی
پنیر سفید

موضوعات

عنوان مقاله English

Investigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum

نویسندگان English

Sepideh Tabrizi 1
Elham Mahdian 2
Ali Mohmmadi Sani 3
Mahbobe Sarabi Jamab 4
Fatameh Oroojalian 5
1 PhD Student and MSc Graduate Student, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan
2 Assistant Professor, Department of Food Science and Technology, Quchan Branch, Islamic Azad University
3 Associate Professor, Department of Food Science and Technology, Quchan Branch, Islamic Azad University
4 Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad
5 Department of Advanced Technologies, School of Medicine, North Khorasan University of Medical Sciences, Bojnourd
چکیده English

In this study, the extract of Hypericum Perforatum aerial organs was prepared by hydro alcoholic solvent and the extract was coated in calcium alginate nanoparticles and the antimicrobial properties of the extract and nanoparticles on four gram-positive, gram-negative yeast and mold groups were investigated and Nanocapsules containing extract were evaluated on the shelf life of white cheese. To prepare Nano-extracts, the emulsion production method of alginate-calcium Nanocapsules containing the extract was used. The production of Nanocapsules containing the extract was done by adding calcium chloride nanoparticles to the alginate Nanoemulsion containing the extract in a ratio of 1 to 6 for 4 hours. To prepare the cheese, Staphylococcus aureus, Escherichia coli, and Candida albicans yeast are inoculated separately into the milk at a rate of 103 CFU / ml and then added calcium chloride, Rennet enzyme, extract and Nanocapsules containing extract to milk were done and the microbial properties of the cheese samples were evaluated on the day of production and up to seven days after. The results of particle size determination, particle size dispersion index, and potential and efficiency of encapsulation for the production of Nanocapsules containing Hypericum Perforatum extract and its microscopic examination confirmed the production of nanoparticles with appropriate efficiency of encapsulation. Also, the results showed that for all three microorganisms tested, the sample containing Nano-extract was able to reduce about one logarithmic cycle of the inoculated microorganism and during the shelf life of gram-positive, gram-negative and yeast had a downward trend (P <0.05). The results of the present study showed that using plant extracts containing antimicrobial compounds such as extracts of aerial organs of Hypericum Perforatum plant, especially in Nanoparticle and in appropriate quantities, as an alternative to synthetic preservatives, produce a healthy food product and with longer shelf life, it will be possible.

کلیدواژه‌ها English

Hypericum perforatum
Nano capsules
Antimicrobial activity
White Cheese
منابع

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