بررسی تاثیر آنتی‌اکسیدانی و آنتی‌میکروبی عصاره آزاد و نانوریزپوشانی شده برگ و گل شمعدانی عطری (Pelargonium graveolens) بر افزایش ماندگاری و خصوصیات حسی گوشت فیله گوسفند طی دوره نگهداری

نویسندگان
1 گروه صنایع غذایی ، واحد سنندج، دانشگاه آزاد اسلامی ، سنندج ،ایران
2 گروه صنایع غذایی، دانشکده علوم و فناوری های بین رشته ای، دانشگاه بناب، بناب، ایران
چکیده
امروزه به دلیل محرز گردیدن اثرات سرطان­زایی نگهدارنده­های سنتزی، توجه به یافتن نگهدارنده­های طبیعی افزایش یافته است. در این پژوهش عصاره برگ و گل شمعدانی به عنوان یک ترکیب آنتی اکسیدان و آنتی­میکروب طبیعی با استفاده از فراصوت استخراج گردید و در پوشش صمغ دانه شنبلیله و ایزوله پروتئینی سویا نانوریزپوشانی شد. گوشت فیله گوسفند با استفاده از عصاره نانوریزپوشانی شده و عصاره آزاد برگ و گل شمعدانی با غلظت 2000 ppm تیمار شد و به مدت 12 روز در دمای 4 درجه سانتیگراد نگهداری گردید. یک نمونه گوشت بدون نگهدارنده و یک نمونه حاوی 100 ppm نگهدارنده سنتزی BHT به عنوان شاهد در نظر گرفته شد. نتایج آزمون­های اکسیداسیون چربی (عدد پراکسید و تیوباربیتوریک اسید)، شمار باکتری­های سرمادوست و بازهای ازته فرار که در فواصل زمانی 2 روزه اندازه گیری شده بود نشان داد که عصاره­های حاصله به هر دو شکل آزاد و نانوریزپوشانی شده توانای به تاخیر انداختن واکنش­های اکسیداسیون چربی و رشد میکروبی را دارا بودند. کمترین میزان فساد اکسایشی و میکروبی در نمونه­های گوشت تیمار شده با عصاره­های نانوریزپوشانی شده مشاهده شد. همچنین این نمونه­ها دارای امتیاز ارزیابی حسی بالاتری طی دوره نگهداری بودند. با توجه به اینکه عصاره برگ و گل گیاه شمعدانی حاوی ترکیبات فنولی و فلاونوئیدی است، لذا علاوه بر افزایش عمر ماندگاری گوشت گوسفند، می­تواند ارزش تغذیه­ای آن­را نیز افزایش دهد. نتایج این تحقیق استفاده از عصاره نانوریزپوشانی شده گل شمعدانی در غلطت 2000 ppm در دیواره صمغ دانه شنبلیله و ایزوله پروتئینی سویا را جهت افزایش ماندگاری گوشت گوسفند پیشنهاد می­نماید.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Evaluation of antioxidant and antimicrobial effects of free and nanoencapsulated extracts of pelargonium graveolens leaves and flowers on the shelf life and sensory properties of mutton fillet during storage

نویسندگان English

farzad ebrahimi 1
Nader Habibi 1
Mohammadyar Hosseini 2
1 Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Sanandaj Branch, Sanandaj, Iran
2 Department of Food Science and Technology, Faculty of Interdisciplinary
چکیده English

Due to the proven carcinogenic effects of synthetic preservatives, there has been an increasing focus on finding natural alternatives. In this study, extracts from Pelargonium graveolens leaves and flowers were extracted using ultrasound as a natural antioxidant and antimicrobial compound and nanoencapsulated in fenugreek seed gum and soy protein isolate coatings. Mutton fillets were treated with nanoencapsulated and free extracts of Pelargonium leaves and flowers at a concentration of 2000 ppm and stored at 4°C for 12 days. A control sample (without preservatives) and a sample containing 100 ppm of the synthetic preservative BHT were included as references. Results of lipid oxidation tests (peroxide value and thiobarbituric acid value), psychrotrophic bacterial counts, and total volatile nitrogen bases measured at 2-day intervals indicated that both free and nanoencapsulated extracts delayed lipid oxidation reactions and microbial growth. The lowest oxidative and microbial spoilage levels were observed in the meat samples treated with nanoencapsulated extracts. Additionally, these samples achieved higher sensory evaluation scores throughout the storage period. Considering that the Pelargonium leaf and flower extracts contain phenolic and flavonoid compounds, they not only extended the shelf life of lamb meat but also enhanced its nutritional value. The findings of this research recommend using nanoencapsulated extracts of Pelargonium flowers at a concentration of 2000 ppm in fenugreek seed gum and soy protein isolate walls to enhance the shelf life of mutton meat.

کلیدواژه‌ها English

Antioxidant
Antimicrobial
Pelargonium Extract
Mutton fillet
Storage
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