Volume 19, Issue 128 (2022)                   FSCT 2022, 19(128): 259-270 | Back to browse issues page


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1- PhD Student and MSc Graduate Student, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan
2- Assistant Professor, Department of Food Science and Technology, Quchan Branch, Islamic Azad University , elhammahdian@iauq.ac.ir
3- Associate Professor, Department of Food Science and Technology, Quchan Branch, Islamic Azad University
4- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad
5- Department of Advanced Technologies, School of Medicine, North Khorasan University of Medical Sciences, Bojnourd
Abstract:   (1273 Views)
In this study, the extract of Hypericum Perforatum aerial organs was prepared by hydro alcoholic solvent and the extract was coated in calcium alginate nanoparticles and the antimicrobial properties of the extract and nanoparticles on four gram-positive, gram-negative yeast and mold groups were investigated and Nanocapsules containing extract were evaluated on the shelf life of white cheese. To prepare Nano-extracts, the emulsion production method of alginate-calcium Nanocapsules containing the extract was used. The production of Nanocapsules containing the extract was done by adding calcium chloride nanoparticles to the alginate Nanoemulsion containing the extract in a ratio of 1 to 6 for 4 hours. To prepare the cheese, Staphylococcus aureus, Escherichia coli, and Candida albicans yeast are inoculated separately into the milk at a rate of 103 CFU / ml and then added calcium chloride, Rennet enzyme, extract and Nanocapsules containing extract to milk were done and the microbial properties of the cheese samples were evaluated on the day of production and up to seven days after. The results of particle size determination, particle size dispersion index, and potential and efficiency of encapsulation for the production of Nanocapsules containing Hypericum Perforatum extract and its microscopic examination confirmed the production of nanoparticles with appropriate efficiency of encapsulation. Also, the results showed that for all three microorganisms tested, the sample containing Nano-extract was able to reduce about one logarithmic cycle of the inoculated microorganism and during the shelf life of gram-positive, gram-negative and yeast had a downward trend (P <0.05). The results of the present study showed that using plant extracts containing antimicrobial compounds such as extracts of aerial organs of Hypericum Perforatum plant, especially in Nanoparticle and in appropriate quantities, as an alternative to synthetic preservatives, produce a healthy food product and with longer shelf life, it will be possible.
 
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Article Type: Original Research | Subject: Essences and extracts
Received: 2022/01/11 | Accepted: 2022/07/21 | Published: 2022/10/2

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