بررسی خواص فیزیکی فیلم فعال گلوتن حاوی اسانس مرزنجوش(Origanum majorana L.)آزاد و درون پوشانی شده و ارزیابی کارایی آن در کنترل فساد میکروبی پنیر فراپالایش و گوشت قرمز

نویسندگان
هانیه محمدی جارچلو 1
سید حسین حسینی قابوس 2
هادی الماسی 3
1 دانشجوی دکتری گروه علوم و مهندسی صنایع غذایی، واحدآزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
2 استادیار گروه علوم و مهندسی صنایع غذایی، واحدآزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
3 دانشیار گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
10.22034/FSCT.19.130.121
چکیده
هدف از این پژوهش تهیه فیلم فعال بر پایه گلوتن گندم حاوی اسانس مرزنجوش آزاد و درون پوشانی شده بود. اسانس مرزنجوش با نانوحامل­های لیپیدی (نانوامولسیون) و پروتئینی (پیکرینگ امولسیون با ایزوله پروتئین آب پنیر) درون پوشانی شد و در سطوح3،1 و 5 درصد وزنی در ترکیب فیلم گلوتن گندم استفاده شد. اسانس آزاد نیز در همین غلظت‌ها به فیلم اضافه شد. ویژگی­های فیزیکی فیلم فعال و کارایی آن در کنترل رشد میکروبی در مدل­های غذایی پنیر فراپالایش و گوشت قرمز طی مدت زمان نگهداری 9 روزه مورد ارزیابی قرار گرفت. نتایج نشان داد که با افزایش درصد اسانس آزاد، نفوذپذیری به بخار آب فیلم­های گلوتن افزایش یافت، اما افزودن اسانس درون­پوشانی شده منجربه کاهش معنادار نفوذپذیری به بخار آب نمونه­ها گردید (p<0/05). مقاومت کششی، مدول یانگ و ازدیاد طول تا نقطه شکست فیلم­ها با افزایش درصد اسانس آزاد به طور معنادار کاهش و با افزودن اسانس درون­پوشانی شده، خصوصیات مکانیکی فیلم­ها ارتقا یافتند. همچنین نتایج شمارش کلی باکتری­های E.coli و ­­L. monocytogenes در پنیر فراپالایش و گوشت قرمز نشان داد که در تمامی نمونه­ها، رشد باکتری­ها با گذشت زمان روند صعودی داشته و با افزایش درصد اسانس مرزنجوش رشد باکتری­ها نسبت به نمونه شاهد کاهش یافت (p<0.05). درون پوشانی تأثیر منفی در فعالیت ضدمیکروبی اسانس نداشت. به طور کلی نتایج این تحقیق نشان داد که افزودن اسانس مرزنجوش در شکل درون پوشانی شده، منجر به بهبود خصوصیات فیزیکی فیلم فعال گلوتن می‌شود و در کنترل رشد میکروبی در پنیر فراپالایش و گوشت نیز موثر است.
کلیدواژه‌ها
فیلم فعال
گلوتن
اسانس مرزنجوش
خواص فیزیکی
اثر ضدمیکروبی
پنیرفراپالایش و گوشت

موضوعات

عنوان مقاله English

Investigation of the physical properties of gluten-based active film containing free and encapsulated Marjoram (Origanum majorana L.) essential oil and evaluation of its performance in the control of microbial spoilage in UF cheese and red meat

نویسندگان English

Haniye Mohammadi Jarchelo 1
Seyyed Hossein Hosseini Ghaboos 2
Hadi Almasi 3
1 PhD Student, Department of Food Science and Engineering, Azadshar Branch, Islamic Azad University, Azadshar, Iran.
2 Assistant Professor, Department of Food Science and Engineering, Azadshar Branch, Islamic Azad
3 Associate professor of Department of Food Science and Technology, Faculty of Agriculture, Urmia University
چکیده English

The aim of this research was to fabricate wheat gluten based active film containing free and encapsulated Marjoram essential oil (MEO). The MEO was encapsulated by lipid nanocarrier (nanoemulsion) and protein-based nanocarrier (Pickering emulsion by WPI) and used at the concentrations of 1, 3 and 5% in the formulation of gluten films. The free MEO was used at same concentrations. The physical properties of active films and also their performance in the control of microbial spoilage in the real food models including UF cheese and red meat during 9 days of storage were evaluated. The results indicated that the water vapor permeability (WVP) increasesd by increasing free MEO but the encapsulated MEO caused to significant decrease in the WVP values (p<0/05). The tensile strength, Young’s modulus and elongation to break of films decreased by adding free MEO but the encapsulated samples caused to improve the mechanical properties. Moreover, the results of the colony counting of E.coli and L. monocytogenes cultured on the surface of UF cheese and red meat wrapped with active films, indicated that for all samples, the microbial growth had increasing manner during storage and by increasing the concentration of MEO, the microbial count decreased significantly in comparison to the control sample (p<0.05). The encapsulation had no adverse effect on the antimicrobial activity of MEO. Generally, the results of this research indicated that loading of encapsulated MEO causes to improve the physical properties of active gluten film and is able to control the microbial growth in Ultra-refined cheese and meat.

کلیدواژه‌ها English

Active film
Gluten
Marjoram Essential Oil
Physical properties
Antimicrobial activity
Ultra-refined cheese and meat
[1]. Panseri, S., Martino, P. A., Cagnardi, P., Celano, G., Tedesco, D., Castrica, M., ... Chiesa, L. M. (2018). Feasibility of biodegradable based packaging used for red meat storage during shelf-life: A pilot study. Food Chemistry, 249, 22–29.
[2]. Mlalila, N., Hilonga, A., Swai, H., Devlieghere, F., & Ragaert, P. (2018). Antimicrobial packaging based on starch, poly (3-hydroxybutyrate) and poly (lactic-co-glycolide) materials and application challenges. Trends in Food Science & Technology, 74, 1-11.
[3]. Sartoria, T., Feltrea, G., Jose do Amaral Sobralb, O., Lopes da Cunhaa, R., & Cecilia Menegallia, F.,(2018). Properties of films produced from blends of pectin and gluten. Food Packaging and Shelf Life, 18, 221-229.
[4]. Souza, A., Goto, G., Mainardi, J., Coelho, A C.V., & Tadini, C.C.,(2013). Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties. LWT-Food Science and Technology, 54(2), 346-352.
[5]. Favoreto Nascimento, K., de Oliveira Monteschio, J., & Silveira, R.(2020).Active alginate-based edible coating containing cinnamon (Cinnamomum zeylanicum) and marjoram (Origanum majorana L.) essential oils on quality of Wagyu hamburgers. Research Society and Development, 9(10), e2459108429 DOI:10.33448/rsd-v9i10.8429
[6]. Faridi Esfanjani, A., Jafari, S.M and Assadpour, E., (2016). Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets. Food Chemistry, 221, 1962-1969.
[7]. Kazemi, M.(2014). Chemical composition, antimicrobial, antioxidant andanti-inflammatory activity of carum copticum. Journal of Essential Oil Bearing Plants oil, 17, pp. 1040–1045.
[8]. Almasi, H., Zandi, M., Beigzadeh, S., Haghju, S., & Mehrnow, N., (2016). Chitosan films incorporated with nettle (Urtica Dioica L.) extract-loaded nanoliposomes: II. Antioxidant activity and release properties, Journal of Microencapsulation, 33(5), 449-459.
[9]. Hosseinnia, M., Alizadeh Khaledabad, M., & Almasi, H. (2017). Optimization of Ziziphora clinopodiodes essential oilmicroencapsulation by whey protein isolate and pectin: A comparative study, International Journal of Biological Macromolecules, 101, 958–966.
[10]. Rafieian, F., Shahedi, M., Keramat, J., Simonsen, J., (2014). Thermomechanical and morphological properties of nanocomposite films from wheat gluten matrix and cellulose nanofibrils, Journal of Food Science, 79,100-109.
[11]. Gholizadeh-Ghaleh, S., & Almasi, H. (2018). Physical Characteristics, Release Properties, and Antioxidant and Antimicrobial Activities of Whey Protein Isolate Films Incorporated with Thyme (Thymus vulgaris L) Extract-Loaded Nanoliposomes, Food and Bioprocess Technology, 138, 221-229.
[12]. Lotfi, M., Tajik, H., Moradi, M., Forough, M., Divsalar, E., Kuswandi, B.(2018).Nanostructured chitosan/ monolaurin film: Preparation, characterization and antimicrobial activity against Listeria monocytogenes on ultrafiltered white cheese, LWT - Food Science and Technology, In Press Paper.
[13]. Piñeros-Hernandez, D., Medina-Jaramillo, C., LópezCórdoba, A. & Goyanes, S. (2017). Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging. Food Hydrocolloids, 63, 488-495.
[14]. Sukhtezari, SH., Almasi, H., Pirsa, S., Zandi, M., Pirouzifard, M. 2017, Development of bacterial cellulose based slow-release active films by incorporation of Scrophularia striata Boiss. Extract, Carbohydrate Polymer, 1-31.
[15]. Al-Hashimi, A.G., Ammar, A.B., Lakshmanan, G., Cacciola, F., & and Lakhssassi, N. (2020). Development of a Millet Starch Edible Film Containing Clove Essential Oil. Foods, 9(184), 1-14.
[16]. Wu, Z., Zhou, W., Pang, C., Deng, W., Xu, C., & Wang, X. (2019). Multifunctional chitosan- based coating with liposomes containing laurel essential oils and nanosilver for pork preservation. Food Chemistry, 295, 16–25.
[17]. Xue, F., Gu, Y., Wang, Y., Li, C., & Adhikari, B. (2019). Encapsulation of essential oil in emulsion based edible films prepared by soy protein isolate-gum acacia conjugates. Food Hydrocolloids, 96, 178-189.
[18]. Almasi, H., Pourfathi, B., & Pourali, M. (2021). Effect of lamination and complex formation with β-cyclodextrin on physicochemical, antioxidant and release properties of bacterial cellulose film containing rosemary essential oil. Food Science and Technology, 18(111), 251-265.
[19]. Ogawa, Y., Azuma, K., Izawa, H., Morimoto, M., Ochi, K., Osaki, T., ... Ifuku, S. (2017). Preparation and biocompatibility of a chitin nanofiber/gelatin composite film. International Journal of Biological Macromolecules, 104, 1882–1889.
[20]. Almasi, H., Azizi, S., & Amjadi, S. (2020). Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil. Food Hydrocolloids, 99, 105338.
[21]. Chang, S., Mohammadi Nafchi, A., & Baghaie, H. (2021). Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese. Food Science & Nutrition.
[22]. Saravani, M., Ehsani, A., Aliakbarlu, J., & Ghasempour, Z. (2019). Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system. Food science & nutrition, 7(3), 959-968.
[23]. Partovi, R., Talebi, F., Babaei, A., & Sharifzadeh, A. (2020). Antimicrobial Activity of Polylactic Acid Film Incorporated With Marjoram and Clove Essential Oils on Microbial and Chemical Properties of Minced Beef During Refrigerated Storage. International Journal Of Enteric Pathogen,[online], 8(1), 25-31.