اثر ضد میکروبی پوشش خوراکی آلژینات- ژلاتین حاوی امولسیون و نانوامولسیون اسانس شوید (Anethum graveolens) علیه لیستریا مونوسیتوژنز تلقیح شده به گوشت بوقلمون

نویسندگان
حانیه آسفی 1
محمد محسن زاده 2
محمد مالکی 3
رویا رضائیان دلویی 4
1 کارشناس ارشد بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، ایران
2 استاد گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، ایران
3 پژوهشگر پسا دکتری تخصصی بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، ایران
4 استادیارگروه علوم کشاورزی، واحد مشهد، دانشگاه آزاد اسلامی، مشهد، ایران
10.22034/FSCT.22.163.121
چکیده
در این پژوهش اثر پوشش خوراکی آلژینات سدیم-ژلاتین (2% / 2%)، حاوی امولسیون اسانس شوید (16 و 32 میلی گرم در میلی لیتر) و نانوامولسیون اسانس شوید (16 و 32 میلی گرم در میلی لیتر) در طول دوره نگهداری گوشت بوقلمون در دمای C° 4 بررسی شد. ترکیبات اصلی اسانس با دستگاه GC-MS اندازه گیری شد که شامل آلفافلاندرن(89/51 %)، کارون(21/10 %) و لیمونن(26/8 %) بود. حداقل غلظت مهار کنندگی(MIC) و حداقل غلظت کشندگی(MBC) امولسیون اسانس شوید علیه لیستریا مونوسیتوژنز به ترتیب mg/ml 8 و mg/ml 16 و MIC و MBC نانوامولسیون اسانس شوید به ترتیب mg/ml 2 و4 بود. میزان باکتری در روز 12 در تیمار کنترل ( Log1/8)، تیمار پوشش ژلاتین-آلژینات (Log 75/7)، تیمار امولسیون (Log 34/7) و تیمار نانوامولسیون اسانس شوید (Log 57/6) بود. با افزایش غلظت اسانس شوید، خاصیت ضدمیکروبی افزایش یافت و تیمار حاوی نانوامولسیون در مقایسه با امولسیون اسانس، تاثیر بهتری در کنترل رشد لیستریا مونوسیتوژنز داشت. کمترین میزان تیوباربیتوریک اسید (TBA) مربوط به تیمارهای حاوی امولسیون (mg MDA/kg 68/0) و نانوامولسیون (mg MDA/kg 41/0) اسانس شوید بود. تیمارهای حاوی اسانس در طول دوره pH پایین تری نسبت به نمونه کنترل داشتند و میزان TVN کمتری را نشان دادند. نتایج نشان داد، پوشش خوراکی ژلاتین-آلژینات سدیم حاوی امولسیون و نانوامولسیون اسانس شوید دارای اثر مثبت برای کنترل رشد باکتری لیستریامونوسیتوژنز، فاکتور های اکسیداسیون و حسی در گوشت بوقلمون می باشد.
کلیدواژه‌ها
پوشش خوراکی ضدمیکروبی
آلژینات
ژلاتین
نانوامولسیون اسانس شوید
لیستریا مونوسیتوژنز

موضوعات

عنوان مقاله English

The antimicrobial effect of edible alginate-gelatin coating containing emulsion and nanoemulsion of dill (Anethum graveolens) essential oil against Listeria monocytogenes inoculated into turkey meat

نویسندگان English

Hanei Asefi 1
Mohammad Mohsenzadeh 2
Mohammad Maleki 3
Roya Rezaeian-Doloei 4
1 Department of Food Hygiene and Aquaculture, Factulty of Veterinary Medicine, Ferdowsi University of Mashhad (FUM), POBox: 9177948974, Mashhad, Iran
2 Department of Food Hygiene and Aquaculture, Factulty of Veterinary Medicine, Ferdowsi University of Mashhad (FUM), POBox: 9177948974, Mashhad, Iran
3 Department of Food Hygiene and Aquaculture, Factulty of Veterinary Medicine, Ferdowsi University of Mashhad (FUM), POBox: 9177948974, Mashhad, Iran
4 Department of Agricultural sciences, Mashhad Branch, Islamic Azad University, Mashhad, Iran, POBox: 9187147578
چکیده English

In this research, the effect of sodium alginate- gelatin coating (2%/2%), containing dill (Anethum graveolens) essential oil emulsion (16 and 32 mg/ml) and nanoemulsion (16 and 32 mg/ml), during the storage period of turkey meat in 4°C was investigated. The main components of dill essential oil were measured by GC-MS, which included α-phellandrene (51.89%), carvone (10.21%), and limonene (8.26%). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of dill essential oil emulsion against Listeria monocytogenes were 8 mg/ml and 16 mg/ml, respectively, and for nanoemulsion of essential oil, they were 2 mg/ml and 4 mg/ml, respectively. The total bacterial count on day 12 in the control treatment (8.1 log), gelatin-alginate coating treatment (7.75 log), emulsion traetment (7.34 log), and nanoemulsion treatment (6.57 log) was observed. By increasing the concentration of dill essential oil, its antimicrobial properties improved and the treatment containing nanoemulsion had a better effect on controlling the growth of Listeria monocytogenes compared to the emulsion group. The lowest level of thiobarbituric acid (TBA) was related to the emulsion treatment (0.68 mg MDA/kg) and nanoemulsion (0.41 mg MDA/kg) traetment of essential oil. The traetments containing dill essential oil had lower pH and TVN levels during the period compared to the control sample. The results showed that gelatin-sodium alginate coating containing dill essential oil emulsion and nanoemulsion had a positive effect on controlling bacterial growth, oxidation factors, and sensory properties in turkey meat.

کلیدواژه‌ها English

Antimicrobial edible coating
alginate
Gelatine
Anethum graveolens essential oil nanoemulsion
Listeria monocytogenes
1- Petrou, S., Tsiraki, M., Giatrakou, V., Savvaidis, I. 2012. Chitosan dipping or oregano oil treatments,singly or combined on modified atmosphere packaged chicken breast meat. International Journal of Food Microbiology, 156(3):264-271.
2- Riedel P, Vogt H. The turkey book. An introduction to the successful breeding, incubation, rearing and fattening of the turkey. The turkey book. An introduction to the successful breeding, incubation, rearing and fattening of the turkey.. 1964.
3- Amirkhanov K, Igenbayev A, Nurgazezova A, Okuskhanova E, Kassymov S, Muslimova N, Yessimbekov Z. Research article comparative analysis of red and white Turkey meat quality. Pakistan Journal of Nutrition. 2017;16:412-6.
4- Sabzali S, Jalilzadeh A. The effect of Sodium Alginate Based Edible Coating Containing Wild Garlic on Microbial, Chemical and Sensorial Charactertistes of Veal Fillet in Refrigerated condition. Food Science and Technology. 2019;15(85):425-35.
5- Hayes R. Food microbiology and hygiene. Springer Science & Business Media; 2013 Mar 9.
6 - Maleki, M., & Mohsenzadeh, M. (2022). Biodegradable Nanocomposite Film Based on Carboxymethyl Cellulose/Persian Gum Containing TiO2 and Fennel Essential Oil: Investigation of Chemical, Antimicrobial, and Sensory Properties on Rainbow Trout Fillet. Journal of Polymers and the Environment, 30(8), 3316-3326.
7- Ojagh SM, Rezaei M, Razavi SH, Hosseini SM. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food chemistry. 2010;120(1):193-8.
8- Baldwin EA, Hagenmaier R, Bai J, editors. Edible coatings and films to improve food quality. CRC press; 2011..
9- Hasannia M, Ariaii P, Fattahi E. The effect of extraction methods on phenolic and tocophorol content and antioxidant properties of dill extracts(Anethum graveolens) . JFST No.57,Vol.13,Nov 2016..
10- Rahnemoon P, Sarabi Jamab M, Javanmard Dakheli M, Bostan A. The effect of alginate coating containing pomegranate peel extract on shelf life, texture and color characteristics of chicken breast meat. Innovative Food Technologies. 2018;5(4):583-96..
11- Zarali, M., Hojjati, M., Didehban, S.T., Jooinadeh, H. 2016. Evaluation of chemical composition andantibacterial activities of Echinophora cinerea Boiss and Stachyslavandulifolia Vahl essentialoils in vitro. Journal of Food Science and Technology,13(52): 1-12.
12- Kakhki, M. T., Sedaghat, N., & Mohsenzadeh, M. (2020). Chemical composition, antioxidative‎, antibacterial‎‎, and time-kill activities of some selected plant essential oils against foodborne pathogenic and spoilage organisms. In Veterinary Research Forum (Vol. 11, No. 4, p. 339). Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
13- Azizian A, Khanzadi S, Hashemi M, Azizzadeh M. Inhibitory Effect of Nano-gel/Emulsion of Chitosan Coating Incorporated with Ziziphora Clinopodioides Essential Oil and Nisin on Escherichia coli O157: H7 Inoculated in Beef at Cold Storage Condition. Journal of Nutrition, Fasting and Health. 2019;7(2):103-9.
14- Dabowl, A. E., & Mohsenzadeh, M. (2021, December). Physicochemical, antioxidant, antibacterial and antibiofilm activity of Carum copticum essential oil nanoemulsion on Escherichia coli O157: H7 and Listeria monocytogenes. In Veterinary Research Forum (Vol. 12, No. 4, p. 437). Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
15- Bakhtiari Z. 1400. Evaluation of the effect of nanoochitosan coating containing sea buckthorn essential oil on eotrolling the growth of staphylococcus aureus in rainbow salmon meat stored in the refrigerator . Doctoral Thesis of ferdowsi university of Mashhad, Faculty of veterinary Medicine .
16- Valero, M., & Salmeron, M. 2003. Antibacterial activity of 11 essential oils against Bacillus cereus in tyndallized carrot broth. International Journal of Food Microbiology, 85(1): 73-81.
17- Rabiey S, Hosseini H, Rezaei M. The H urdle Effect of B unium persicum Essential Oil, Smoke and NaCl for Controlling the L isteria monocytogenes Growth in Fish Model Systems. Journal of Food Safety. 2013;33(2):137-44.
18- Elliot EL, Kvenberg JE. Risk assessment used to evaluate theUS position on Listeria monocytogenes in seafood. InternationalJournal of Food Microbiology. 2000;62(3):253-60.
19- Khedri N, Roomiani L. Effects of zataria multiflora essential oil nanoemulsion on chemical, microbial and sensory properties of silver carp fillets. Iranian Journal of Nutrition Sciences & Food Technology. 2019;14(3):63-74.
20- AOAC. Official methods of analysis of association of analytical chemists. 16th ed.Washington , DC, USA; 1995.21 Gbassi GK, Vandamme T, Yolou FS, Marchioni E. In vitro effects of pH, bile salts and enzymes on the release and viability of encapsulated Lactobacillus plantarum strains in a gastrointestinal tract model. International Dairy Journal. 2011 Feb 1;21(2):97-102.
21- Hartmans, K.J., Diepenhorst, P., Bakker, W., Gorris, L.G. 1995. The use of carvone in agriculture: sprout suppression of potatoes and antifungal activity against potato tuber and other plant diseases. Industrial Crops and Products, 4(1): 3-13.
22- De Carvalho, C. C., & Da Fonseca, M. M. R. (2006). Carvone: Why and how should one bother to produce this terpene. Food chemistry, 95(3), 413-422.
23- Derakhshan S, Navidinia M, Ahmadi A. Antibacterial activity of Dill (Anethum graveolens) essential oil and antibiofilm activity of Cumin (Cuminum cyminum) alcoholic extract. Infection Epidemiology and Microbiology. 2017;3(4):122-6.
24- Nanasombat, S., & Wimuttigosol, P. (2011). Antimicrobial and antioxidant activity of spice essential oils. Food Science and Biotechnology, 20, 45-53.
25- Derakhshan S, Navidinia M, Ahmadi A. Antibacterial activity of Dill (Anethum graveolens) essential oil and antibiofilm activity of Cumin (Cuminum cyminum) alcoholic extract. Infection Epidemiology and Microbiology. 2017;3(4):122-6.
26- Bahramikia, S., Yazdanparast, R. 2008. Antioxidant and free radical scavenging activities of different fractions of Anethum graveolens leaves using in vitro models. Pharmacology Online, 2: 233-219..
27- Raeisi M, Tabaraei A, Hashemi M, Behnampour N. Effect ofsodium 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. 2016;238:139-45.
28- Rajaei A, Hadian M, Mohsenifar A, Rahmani-Cherati T,Tabatabaei M. A coating based on clove essential oils encapsulated by chitosan-myristic acid nanogel efficiently enhanced the shelf-life of beef cutlets. Food Packaging and Shelf Life. 2017;14:137-45.
29- Ehsani A, Naghibi SS, Aminzare M, Keykhosravi K, Hashemi M. Extraction of specific egg yolk antibodies and application in chitosan coating: effect on microbial and sensory properties of rainbow trout fillet during chilled storage. Journal of the Science of Food and Agriculture. 2019;99(5):2356-64.
30- Khosh manzar, M.; Mohammadi, M.; Hamishehkar, H.; Piruzifard, M.K. Nanophytosome as a Promising Carrier for Improving Cumin Essential Oil Properties. Food Biosci. 2021, 42, 101079, doi:10.1016/j.fbio.2021.101079.
31- Karimi Afshin, et al. "Comparative investigation of phytochemical, antioxidant and anti-inflammatory properties of extracts of dill, black cumin, yarrow and clove." (2021): 43-58.
32- Zilab Sandijani, Reza, et al. "Evaluation of antioxidant and antibacterial performance of hydroalcoholic extract of dill (Anethum graveolens)." Caspian Sea Aquatic Journal 4. Spring and Summer 98 (2019): 10-19.‎