فعالیت آنتی‌اکسیدانی و ضدباکتریایی نانوامولسیون اسانس گشنیز در عصاره آلوئه‌ورا

نویسندگان
نرگس Narges
محمدامین مهرنیا
حسن برزگر
بهروز علیزاده بهبهانی
دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
10.22034/FSCT.22.158.119
چکیده
پژوهش حاضر در پاسخ به نیاز جدید مصرف‌کنندگان و صنعت غذا در تولید و معرفی افزودنی‌های جدید و طبیعی برای حفظ محصولات غذایی و افزایش کیفیت آن‌ها از لحاظ مختلف انجام گرفته‌است. نانوامولسیون تولیدشده به‌روش فراصوت، شامل قطرات پراکنده اسانس گشنیز با اندازه ذرات نانو در عصاره آبی آلوئه‌ورا بود. هر دو این ترکیبات به‌صورت مجزا مورد آزمون قرار گرفته و فعالیت آنتی‌اکسیدانی و ضدمیکروبی آن‌ها ثابت شده‌است. میزان فنل و فلاونوئید کل به ترتیب 53/33 میلی‌گرم گالیک‌اسید در هر گرم و 33/657 میلی‌گرم کوئرستین در هر گرم بود. امولسیون تولید شده در غلظت 300 میلی‌گرم بر میلی‌لیتر به‌ترتیب 70/73 و 30/71 درصد اثر مهاری بر رادیکال‌های آزاد DPPH و ABTS داشت. چهار آزمون‌ میکروبی شامل دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی روی نانوامولسیون انجام شد. هاله‌های به‌دست آمده در آزمون دیسک دیفیوژن همگی قطر کم‌تر از 10 میلی‌متر داشتند که مشابه با نتایج آزمون چاهک آگار بود. آزمون‌های حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی انجام‌گرفته نیز نشان داد که این محصول دارای اثر مهاری روی تمامی باکتری­های بیماری­زا بود. نتایج حداقل غلظت کشندگی نشان داد که برای باکتری­های استافیلوکوکوس اورئوس و باسیلوس سرئوس برابر با 512 میلی­گرم بر میلی­لیتر بود اما برای سایر باکتری­های بیماری­زا بزرگتر از 512 میلی­گرم بر میلی­لیتر به دست آمد. تمامی 4 آزمون نشان‌دهنده اثر قوی‌تر روی باکتری‌های گرم‌مثبت مورداستفاده نسبت به‎ گرم‌منفی‌ها بود. درنهایت نانوامولسیون اسانس گشنیز در عصاره آبی آلوئه‌ورا می‌تواند توانایی عملکرد به‌عنوان یک نگهدارنده و ضداکسایش مناسب وقوی را در صنعت غذا داشته باشد؛ با این‌ حال لازم است آزمایش­های بیشتری روی غلظت‌های مختلف این ماده‌ افزودنی پیشنهاد می‌شود.
کلیدواژه‌ها
نانوامولسیون
فنل کل
فلاونوئید کل
افزودنی غذایی

موضوعات

عنوان مقاله English

Antioxidant and antibacterial activity of coriander essential oil nanoemulsion in Aloe vera extract

نویسندگان English

شریفات Sharifat
Mohammad Amin Mehrnia
Hassan Barzegar
Behrooz Alizadeh behbahani
Agricultural Sciences and Natural Resources University of Khuzestan,
چکیده English

This study was done as a response to recent demands for developing and introducing new natural preservatives and quality enhancers for application in food industry. The emulsion produced by ultrasonic method, was consisted of coriander essential oil nano-droplets dispersed in Aloe vera extract. The two ingredients were tested individually and proved to have antioxidant and antibacterial activities. Total phenolic and flavonoid content of nanoemulsion estimated 33.53 mg GAE/g and 657.33 mg QE/g nanoemulsion respectively. DPPH and ABTS radical scavenging evaluated about 73.70 and 71.30 percent at 300 mg/mL concentration of nanoemulsion. Four methods (disk diffusion agar, well diffusion agar, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC)) were used to evaluating antimicrobial effect of prepared nanoemulsion. Similar to disk diffusion agar method, the results of well diffusion agar method showed the inhibition zones with diameters less than 10 mm. Based on MIC and MBC results, the nanoemulsion had an inhibitory effect on all subjected pathogens with MBC of 512 mg/ml against Staphylococcus aureus and Bacillus cereus while higher concentrations than 512 mg/mL were required for other pathogens. Overall results of four antibacterial tests indicated a stronger effect of nanoemulsion on the Gram-positive pathogens than the Gram-negative bacteria used in this study. Prepared coriander essential oil nanoemulsion in Aloe vera extract can be used as an antioxidant preservative with high performance in the food industry yet it is required to do more tests on this nanoemulsion to reach the valid effective concentrations.

کلیدواژه‌ها English

Nanoemulsion
total flavonoid content
Total phenolic content
Food additive
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