ارزیابی فعالیت ضدمیکروبی و آنتی اکسیدانی پوشش ژلاتین-کیتوزان حاوی امولسیون و نانوامولسیون اسانس زیره سیاه بر روی گوشت گوساله

نویسندگان
سهیلا نخودچی 1
بهاره حاجی رستملو 2
محسن وظیفه دوست 3
زهره دیدار 2
1 دانشگاه ازاد اسلامی، واحد نیشابور
2 دانشگاه ازاد اسلامی واحد نیشابور
3 دانشگاه ازاد اسلامی
10.22034/FSCT.22.163.90
چکیده
ترکیبات ضدمیکروبی گیاهی جایگزین بسیار مناسب و ایمنی نسبت به نگهدارنده های سنتزی هستند. از طرفی تکنولوژی نانو اثرگذاری ترکیبات مؤثره گیاهان بر روی سلول های هدف را افزایش و بهبود می بخشد. در این مطالعه اثر ضدمیکروبی (باکتری های مزوفیل هوازی و باکتری های سرماگرا) و آنتی اکسیدانی (TBARS و PV) پوشش خوراکی ژلاتین-کیتوزان حاوی امولسیون و نانوامولسیون اسانس زیره سیاه (5/1% و 3%) در نمونه های گوشت گوساله تحت شرایط دمایی 4 درجه سانتی گراد در طول دوره 16 روزه (0، 4، 8، 12 و 16) بررسی گردید. آنالیز اسانس توسط دستگاه GC-MS نشان داد که ترکیبات موثره اسانس کومین آلدئید و گاما ترپینن می باشند. تایج حاصل از بررسی اثر ضد میکروبی پوشش های تهیه شده نشان داد که بین نمونه شاهد و نمونه های پوشش داده شده اختلاف معنی داری وجود دارد(0.05>p). افزودن اسانس زیره سیاه و افزایش غلظت اسانس باعث افزایش خاصیت ضد میکروبی گردید. همچنین نتایج ارزیابی فعالیت ضدمیکروبی نشان داد نمونه حاوی پوشش ژلاتین-کیتوزان حاوی غلظت 3% نانوامولسیون اسانس زیره سیاه دارای اثر ضدمیکروبی بالاتری در مقایسه با نمونه های دیگر بود. نتایج اندازه گیری شاخص پراکسید و اسید تیوباربیتوریک نشان داد که بین نمونه شاهد و نمونه های پوشش دهی شده اختلاف معنی داری وجود دارد (0.05>p). افزودن اسانس زیره سیاه به دلیل دارابودن ترکیبات آنتی اکسیدانی باعث بهبود و افزایش خاصیت آنتی اکسیدانی پوشش ژلاتین-کیتوزان گردید و بالاترین خاصیت آنتی اکسیدانی مرتبط با پوشش ژلاتین- کیتوزان حاوی نانوامولسیون 5/1% و 3% اسانس زیره سیاه بود. در مجموع نتایج بدست آمده نشان داد که پوشش ژلاتین-کیتوزان حاوی اسانس زیره سیاه دارای قدرت ضدمیکروبی و آنتی اکسیدانی بالایی بوده و می تواند باعث بهبود ماندگاری گوشت گوساله نگهداری شده در یخچال گردد. همچنین می توان از این پوشش تهیه شده به عنوان یک بسته بندی زیست تخریب پذیر در صنعت غذایی بهره برد.
کلیدواژه‌ها
اسانس زیره سیاه
ژلاتین
کیتوزان
گوشت گوساله
قعالیت ضدمیکروبی
فعالیت آنتی اکسیدانی

موضوعات

عنوان مقاله English

Evaluation of antibacterial and antioxidant activity of gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil on beef meat

نویسندگان English

soheila nakhodchi 1
Bahareh Haji rostamloo 2
Mohsen Vazifedoost 3
zohreh didar 2
1 Neyshabur Branch, Islamic Azad University
2 Neyshabur Branch, Islamic Azad University
3 Neyshabur Branch, Islamic Azad University
چکیده English

Plant antimicrobial compounds are a very suitable and safe alternative for synthetic preservatives. On the other hand, nanotechnology increases and improves the effect of the effective compounds of plants on the target cells. In this study, the antimicrobial effect (TVC and Psychrotrophic bacteria) and antioxidant effect (TBARS and PV) of edible gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil (1.5% and 3%) on beef meat over a 16-day period (0, 4, 8, 12 and 16) at 4 ° C was investigated. Analysis of the essential oil by GC-MS showed that the effective compounds of the essential oil are Cuminaldehyde and γ-Terpinene. The results of the antimicrobial effect of the prepared coatings showed that there is a significant difference between the control sample and the coated samples (p<0.05). Adding Bunium persicum essential oil and increasing the concentration of essential oil increased the antimicrobial activity. Also, the results of the evaluation of antimicrobial activity showed that the sample containing gelatin-chitosan coating containing 3% nanoemulsion of Bunium persicum essential oil had a higher antimicrobial effect compared to other samples. The results of peroxide index and thiobarbituric acid showed that there is a significant difference between the control sample and the coated samples (p<0.05). The addition of Bunium persicum essential oil due to its antioxidant compounds improved and increased the antioxidant activity of gelatin-chitosan coating, and the highest antioxidant activity associated with gelatin-chitosan coating containing 1.5% and 3% nanoemulsion of Bunium persicum essential oil. The results of this study showed that the gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil has high antimicrobial and antioxidant properties and can improve the shelf life of beef meat stored in the refrigerator. Also, this prepared coating can be used as a biodegradable packaging in the food industry.


کلیدواژه‌ها English

Bunium persicum essential oil
Gelatin
Chitosan
Beef meat
Antimicrobial activity
Antioxidant activity
1. Thakur M, Olafsson S, Lee JS, Hurburgh CR. 2010. Data mining for recognizing patterns in foodborne disease outbreaks. Journal of Food Engineering, 97(2):213-27.
2. Takma DK, Korel F. 2019. Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat. Food Packaging and Shelf Life, 19:210-7.
3. Ahmad RS, Imran A, Hussain MB. 2018. Nutritional composition of meat. Meat Science and Nutrition, 61(10.5772):61-75.
4. Panahi Z, Mohsenzadeh M. 2022. Sodium alginate edible coating containing Ferulago angulata (Schlecht.) Boiss essential oil, nisin, and NaCl: Its impact on microbial, chemical, and sensorial properties of refrigerated chicken breast. International Journal of Food Microbiology, 2;380:109883.
5. Rawat S. 2015. Food Spoilage: Microorganisms and their prevention. Asian Journal of Plant Science and Research. 5(4):47-56.
6. Suhag R, Kumar N, Petkoska AT, Upadhyay A. 2020. Film formation and deposition methods of edible coating on food products: A review. Food Research International, 136:109582.
7. Baldwin EA, Hagenmaier R, Bai J, editors. 2011. Edible coatings and films to improve food quality. CRC pres.
8. Raghav PK, Agarwal N, Saini M. 2016. Edible coating of fruits and vegetables: A review. Education. 1(2):188-204.
9. López-Caballero ME, Gómez-Guillén MC, Pérez-Mateos M, Montero P. 2005. A chitosan–gelatin blend as a coating for fish patties. Food Hydrocolloids, 19(2):303-11.
10. Pereda M, Ponce AG, Marcovich NE, Ruseckaite RA, Martucci JF. 2011. Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity. Food Hydrocolloids, 25(5):1372-81.
11. São Pedro A, Santo I, Silva C, Detoni C, Albuquerque E. 2013. The use of nanotechnology as an approach for essential oil-based formulations with antimicrobial activity. Microbial Pathogens and Strategies for Combating Them. 2:1364-74.
12. Moravvej G, Of-Shahraki Z, Azizi-Arani M, Yaghmai F. 2009. Fumigant Toxicity of Bunium persicum Boiss.(Umbelliferae) and Elletaria cardamomum Maton.(Zingiberaceae) oils against Tribolium castaneum (Herbst.)(Coleoptera: Tenebrionidae). Journal of Plant Protection, 19(23):2.
13. Taheri Mirghaed A, Abiavi T, Hassani F, Shafiei S. 2018. Antibacterial effects of essential oil of Black Cumin (Bunium persicum) against some pathogenic bacteria of fish. Journal of Aquatic Ecology, 7(4):159-65.
14. Shahsavari N, Barzegar M, Sahari MA, Naghdibadi H. 2008. Antioxidant activity and chemical characterization of essential oil of Bunium persicum. Plant Foods for Human Nutrition, 63:183-8.
15. Hosseinzadeh H, Ramezani M, Salmani GA. 2000. Antinociceptive, anti-inflammatory and acute toxicity effects of Zataria multiflora Boiss extracts in mice and rats. Journal of Ethnopharmacology, 73(3):379-85.
16. Moghimi R, Ghaderi L, Rafati H, Aliahmadi A, McClements DJ. 2016. Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. Food Chemistry, 194:410-5.
17. Jerobin J, Makwana P, Suresh Kumar RS, Sundaramoorthy R, Mukherjee A, Chandrasekaran N. 2015. Antibacterial activity of neem nanoemulsion and its toxicity assessment on human lymphocytes in vitro. International Journal of Nanomedicine, 10(sup2):77-86.
18. Cardoso GP, Dutra MP, Fontes PR, Ramos AD, de Miranda Gomide LA, Ramos EM. 2016. Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display. Meat Science, 114:85-94.
19. Jafarinia S, Fallah AA, Dehkordi SH. 2022. Effect of virgin olive oil nanoemulsion combined with ajowan (Carum copticum) essential oil on the quality of lamb loins stored under chilled condition. Food Science and Human Wellness, 11(4):904-13.
20. Raut JS, Karuppayil SM. 2014. A status review on the medicinal properties of essential oils. Industrial Crops and Products, 62:250-64.
21. Bansal S, Sharma K, Gautam V, Lone AA, Malhotra EV, Kumar S, Singh R. 2023. A comprehensive review of Bunium persicum: a valuable medicinal spice. Food Reviews International, 39(2):1184-202.
22. Keykhosravy K, Khanzadi S, Hashemi M, Azizzadeh M. 2020. Chitosan-loaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens. International Journal of Biological Macromolecules, 150:904-13.
23. Li J, Hwang IC, Chen X, Park HJ. 2016. Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility. Food Hydrocolloids, 60:138-47.
24. Sarfraz MH, Hayat S, Siddique MH, Aslam B, Ashraf A, Saqalein M, Khurshid M, Sarfraz MF, Afzal M, Muzammil S. 2024. Chitosan based coatings and films: A perspective on antimicrobial, antioxidant, and intelligent food packaging. Progress in Organic Coatings, 188:108235.
25. Raeisi M, Tabaraei A, Hashemi M, Behnampour N. 2016. Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration. International Journal of Food Microbiology, 238:139-45.
26. Ahmadi K, Mohsenzadeh M. 2023. Evaluation of antibacterial and antioxidant effect of gelatin-chitosan bilayer edible coating containing nanoemulsion of Perovskia abrotanoides Kar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillet. Journal of Food Science and Technology (Iran), 19(133):29-41.
27. Beigmohammadi F, Naseri HR, Mohammadi R, Sadeghi E. 2021. Production of edible film based on chitosan-gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it. Journal of Food Research, 30(4):169-79.
28. Saki J, Khodanazary A, Hosseini SM. 2017. The effect of chitosan-gelatin composition and bi-layer coating and film on physicochemical, microbial and sensory properties of Johnius belangerii stored at refrigerator. Journal of Research and Innovation in Food Science and Technology, 6(1):71-86.
29. Amiri E, Aminzare M, Azar HH, Mehrasbi MR 2019. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties. Meat Science. 153:66-74.
30. Taami B, Rostami Zadeh K, Aminzare M, Hassanzad Azar H. 2022. Antioxidant Efficacy of Biodegradable Starch Film Containing of bunium persicumEssential Oil Nanoemulsion Fortified with Cinnamaldehyde. Journal of Medicinal Plants and By-products, 11(Special):67-75.