مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

افزایش کیفیت و ماندگاری پنیر سفید با استفاده از نانوذرات اکسید روی (ZnONPs) سنتز شده به روش سبز به همراه اسانس گیاه زیره سیاه ایرانی (Bunium persicum L.)

نوع مقاله : پژوهشی اصیل

نویسندگان
1 ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ، واﺣﺪ ﻗﻮﭼﺎن، داﻧﺸﮕﺎه آزاد اﺳﻼﻣﯽ، ﻗﻮﭼﺎن، اﯾﺮان1
2 گروه فن آوری‌های نوین پزشکی، دانشکده‌ی پزشکی، دانشگاه علوم پزشکی خراسان شمالی، بجنورد، ایران
3 ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ، واﺣﺪ ﻗﻮﭼﺎن، داﻧﺸﮕﺎه آزاد اﺳﻼﻣﯽ، ﻗﻮﭼﺎن، اﯾﺮان
چکیده
در این پژوهش، خاصیت ضد میکروبی نانو ذره اکسید روی به همراه اسانس­ زیره سیاه (نمونه شاهد، نمونه حاوی اسانس زیره سیاه 50 میلی­گرم، نمونه حاوی اسانس زیره سیاه 100 میلی­گرم، نمونه حاوی نانو اکسید روی 5 میلی­گرم با اسانس زیره سیاه 50 میلی­گرم و نمونه حاوی نانو اکسید روی 5 میلی­گرم با اسانس زیره سیاه 100 میلی­گرم) بر ماندگاری پنیر سفید مورد بررسی قرار گرفت. مقایسه میانگین­ها به روش آزمون چند دامنه­ای دانکن در سطح معنی­دار 5 درصد با نرم­افزار SPSS نسخه 22 انجام شد. نتایج بررسی ویژگی­های فیزیکوشیمیایی پنیر نشان داد، افزودن اسانس زیره سیاه و نانو ذرات اکسید روی حاوی اسانس زیره سیاه تاثیر معنی­داری بر میزان اسیدیته، pH و پروتئین نداشت (p>0.05)، اما بر میزان ماده خشک افزایش معنی­داری نشان داد. نتایج آزمون میکروبی نمونه­های پنیر سفید نشان داد که اثر نانو ذره اکسید روی به همراه اسانس­ زیره به پنیر بر کاهش جمعیت شمارش مخمرکاندیدا آلبیکنس، استافیلوکوکوس و اشرشیاکلی بیشتر از اسانس­ زیره به تنهایی بود. نتایج فعالیت آنتی­اکسیدانی نشان داد، کمترین و بیشترین میزان IC50 به ترتیب مربوط به نمونه پنیر حاوی نانو ذرات اکسید روی 5 میلی­گرم به همراه اسانس زیره سیاه 100 میلی­گرم و نمونه شاهد بود. نتایج بافت­سنجی نشان داد، که با افزایش درصد اسانس زیره سیاه و به همراه نانو ذرات اکسید روی سختی و چسبندگی بافت به ترتیب افزایش و کاهش یافت اما تاثیر معنی­داری بین تیمارهای مختلف مشاهده نشد (p>0.05). در آزمون رنگ­سنجی، شاخص*L و b* نمونه­های حاوی نانو ذرات اکسید روی حاوی اسانس زیره سیاه نسبت به نمونه شاهد به صورت معنی­داری کاهش یافت (p<0.05) اما میزان شاخص a* افزایش پیدا کرد (p<0.05). نتایج ارزیابی حسی نشان داد، افزودن نانو ذرات اکسید روی 5 میلی­گرم به همراه اسانس زیره سیاه 100 میلی­گرم باعث بهبود پذیرش­کلی نمونه پنیر شد (p<0.05).

 
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Enhancement of white cheese quality and shelf life using green synthesized zinc oxide nanoparticles (ZnO NPs) in combination with Bunium persicum L. essential oil

نویسندگان English

Neda Akhtari 1
Elham Mahdian 1
Fatemeh Oroojalian 2
vahid hakiimzadeh 3
1 Department of Food Science and Technology, Qu.C., Islamic Azad University, Quchan, Iran
2 Department of Advanced Sciences and Technologies in Medicine, School of Medicine, North Khorasan University of Medical Sciences, Bojnurd, Iran
3 Department of Food Science and Technology, Qu.C., Islamic Azad University, Quchan, Iran
چکیده English

 In this research, enhancement of white cheese quality and shelf life using green synthesized zinc oxide nanoparticles (ZnONPs) in combination with B.persicum L. essential oil (control sample, sample containing 50 mg of B.persicum L. essential oil, sample containing 100 mg of B.persicum L. essential oil, sample containing 5 mg of zinc oxide nanoparticles with 50 mg of B.persicum L. essential oil, and sample containing 5 mg of zinc oxide nanoparticle with 100 mg of B.persicum L. essential oil). Means were compared using Duncan's multi-range test at a significant level of 5% with SPSS version 22 software. The physicochemical results showed that the addition of B.persicum L. essential oil and zinc oxide nanoparticles containing B.persicum L. essential oil to cheese have a no significant effect on acidity, pH and protein (p>0.05), but it showed a significant increase on the amount of dry matter (p<0.05). The results of the microbial test showed that, the effect of zinc oxide nano particles with B.persicum L. essential oil on cheese on the count of Candida Albicans yeast, Staphylococcus and Escherichia coli was better than B.persicum L. essential oil. The antioxidant activity results showed that, the lowest and highest IC50 values were respectively related to the cheese sample containing 5 mg of zinc oxide nanoparticles along with 100 mg of B.persicum L. essential oil and the control sample. Histological results showed the essential oil and zinc oxide nanoparticles containing B.persicum L. essential oil increased and decreased hardness and adhesion, respectively (p>0.05). In the colorimetric test, L* and b* index of the samples containing zinc oxide nanoparticles containing B.persicum L essential oil decreased significantly (p<0.05), but the a* index increased (p <0.05).

کلیدواژه‌ها English

Green synthesis
Zinc oxide nanoparticles
B.persicum L. essential oil
Antimicrobial
White cheese
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