تأثیر عطرمایه و عصاره آزاد و ریز پوشانی شده با نانولیپوزوم دارچین بر لیستریا مونوسایتوژنز و اشرشیاکولی تلقیح شده به گوشت چرخ شده گاو

نویسندگان
شبنم امامی 1
محمد احمدی 1
لیلا روزبه نصیرایی 2
سیداحمد شهیدی 3
هدا جعفری زاده مالمیری 4
1 واحد آیت ا… آملی، دانشگاه آزاد اسلامی
2 واحد نور، دانشگاه آزاد اسلامی
3 مرکز تحقیقات سلامت فرآورده های گیاهی و دامی، دانشگاه علوم پزشکی مازندران، ساری، ایران
4 دانشکده مهندسی شیمی، دانشگاه صنعتی سهند، تبریز
10.22034/FSCT.19.133.1
چکیده
نانولیپوزوم‌های عطرمایه و عصاره دارچین با استفاده از روش هیدراتاسیون لایه نازک- فراصوت با استفاده از لسیتین و سه کوسورفکتانت مختلف به نام‌های گلیسرول، تری استین و پروپیلن گلیکول و Tween 80 به‌عنوان سورفکتانت تهیه شدند. نتایج نشان داد که پروپیلن گلیکول منجر به تولید نانولیپوزوم‌هایی با کوچک‌ترین میانگین اندازه ذرات کروی شکل (03/92 نانومتر) و بیشترین مقدار پتانسیل خالص زتا (1/24- میلی‌ولت) شد و به‌عنوان کوسورفکتانت مناسب‌تر انتخاب شد. اگرچه فعالیت ضد باکتریایی عطرمایه و عصاره دارچین بیشتر از آنهایی بود که در نانولیپوزوم‌ها محصور شده بودند، هم عطرمایه دارچین و هم نانولیپوزوم‌های عصاره فعالیت ضد باکتریایی بالایی در برابر باکتری‌های اشریشیا کلی و لیستریا مونوسایتوژنز نشان دادند. نتایج نشان داد که بر اساس حداقل غلظت‌های بازدارنده و باکتری‌کش نمونه‌های تهیه‌شده، لیستریا مونوسایتوژنز مقاومت بالاتری نسبت به نانولیپوزوم‌های دارچین تهیه شده داشت. به‌منظور مطالعه اثر دارچین در افزایش عمر ماندگاری گوشت چرخ شده، اثر تیمارهای مختلف عصاره، نانو عصاره، عطرمایه، نانو عطرمایه و عصاره به همراه عطرمایه بر ویژگی‌های مختلف گوشت چرخ شده (pH، مقادیر تیوباربیتوریک اسید و بازهای نیتروژنی فرار) و همچنین اثر این تیمارها در کنترل جمعیت میکروبی اشرشیا کلی و لیستریا مونوسایتوژنز تلقیح شده در گوشت چرخ شده بررسی شدند. نتایج نشان داد که عصاره دارچین دارای خاصیت ضد میکروبی و آنتی‌اکسیدانی بوده و نانوکپسوله کردن عصاره سبب افزایش ویژگی‌های ضد میکروبی و آنتی‌اکسیدانی آن می‌شود. بیشترین مقدار pH (58/6)، مقادیر تیوباربیتوریک اسید (MDA/kg 081/0) و بازهای نیتروژنی فرار (mg/100 g 5/72) در تیمار شاهد در روز 9 مشاهده شد. در حالیکه برای نمونه حاوی عطرمایه نانوکپسوله مقدار pH (09/6)، مقادیر تیوباربیتوریک اسید (MDA/kg 002/0) و بازهای نیتروژنی فرار (mg/100 g 5/11) به‌دست آمد. با توجه به نتایج مطالعه حاضر می‌توان از عصاره دارچین نانولیپوزومی برای افزایش ماندگاری گوشت چرخ‌کرده بدون ایجاد اثر نامطلوب و از نظر پایداری اکسیداتیو و فساد میکروبی کم استفاده کرد.
کلیدواژه‌ها
دارچین
عطرمایه
فعالیت آنتی‌اکسیدانی
فعالیت ضد باکتریایی
نانولیپوزوم‌ها

موضوعات

عنوان مقاله English

The effect of free and encapsulated essential oil and extract of cinnamon with nanoliposome on Listeria monocytogenes and Escherichia coli inoculated into ground beef

نویسندگان English

Shabnam Emami 1
Mohammad Ahmadi 1
Leila Roozbeh Nasiraie 2
Seyed-Ahmad Shahidi 3
Hoda Jafarizadeh‑Malmiri 4
1 Ayatollah Amoli Branch, Islamic Azad University
2 Nour Branch, Islamic Azad University
3 The Health of Plant and Livestock Products Research Center, Mazandaran University of Medical Sciences, Sari, Iran
4 Faculty of Chemical Engineering, Sahand University of Technology
چکیده English

The cinnamon essential oil and extract nanoliposomes were prepared through thin layer hydration-ultrasonication technique, using lecithin and three different co-surfactants namely, glycerol, triacetin and propylene glycol, and Tween 80 as surfactant. Results showed that the propylene glycol led to production of the nanoliposomes with the smallest mean particle size (92.03 nm) with spherical-shaped and the greatest net-zeta potential value (-24.1 mV) and was selected as more suitable cosurfactant. Although antibacterial activity of cinnamon essential oil and extract were greater than those were encapsulated into nanoliposomes, both cinnamon essential oil and extract nanoliposomes exhibited high antibacterial activities against Escherichia coli and Listeria monocytogenes bacteria strains. Results indicated that based on the minimum inhibitory and bactericidal concentrations of the prepared samples, L. monocytogenes had higher resistance to the prepared cinnamon nanoliposomes. Then, six treatments including control, extract, nano-extract, essential oil, nano-essential oil and extract- essential oil were used for investigate the effect of cinnamon extract on shelf life of ground beef. Chemical (pH, TBA and TVN) and microbial parameters were detected periodically, as well as the effect of different treatments on ground beef inoculated with Escherichia coli and Listeria monocytogenes were examined. The results showed that the extract has an antimicrobial and antioxidant properties and the nanoencapsulation process enhances the attributes mentioned, so that bacterial spoilage and oxidation process delayed in the ground meet contains nano-extract (p <0.05). The highest value of pH (6.58), TBA (0.081MDA/kg) and TVB-N (72.5mg/100g) in the control treatment on the 9th day was observed. While, the value of pH (6.09), TBA (0.002MDA/kg) and TVB-N (11.5mg/100g) was detected on the 9th day in the nanoencapsulated essence. According to the results obtained in present study nano-liposomal cinnamon extract can be used for extending shelf-life ground beef without causing undesirable effect in terms of oxidative stability and low microbial spoilage.

کلیدواژه‌ها English

Antibacterial activity
Antioxidant activity
Cinnamon
Essential oil
Nanoliposomes
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