Volume 19, Issue 130 (2022)
FSCT 2022, 19(130): 131-142 |
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Sadati khadar F, Mahdian E, ataye salehi E, Karazhyan R. Investigating the antioxidant and antimicrobial properties of thymol and resveratrol microcoated with zein-caseinate composite nanoparticles. FSCT 2022; 19 (130) :131-142
URL: http://fsct.modares.ac.ir/article-7-63096-en.html
URL: http://fsct.modares.ac.ir/article-7-63096-en.html
1- Food Science and Technology department, Quchan Branch, Islamic Azad University, Quchan, Iran
2- Food Science and Technology department, Quchan Branch, Islamic Azad University, Quchan, Iran ,emahdian2000@yahoo.com
3- Food Science and Technology department, Quchan branch, Islamic Azad University, Quchan, Iran
4- assistant professor, department of industrial microbial biotechnology, research institute for industrial biotechnology, ACECR, Mashhad, Iran.
2- Food Science and Technology department, Quchan Branch, Islamic Azad University, Quchan, Iran ,
3- Food Science and Technology department, Quchan branch, Islamic Azad University, Quchan, Iran
4- assistant professor, department of industrial microbial biotechnology, research institute for industrial biotechnology, ACECR, Mashhad, Iran.
Abstract: (1284 Views)
The present study aimed to encapsulate thymol and resveratrol prepared with zein-caseinate composite nanoparticles and to investigate their antioxidant and antimicrobial properties. For this purpose, liquid-liquid dispersion method was used to prepare zein-caseinate composite nanoparticles. In this study, the effect of different concentrations ratio of thymol and resveratrol (zero to 100%) and different ratios of core to coating (1:10 and 1:20) on the ability to inhibit DPPH free radicals, the reducing power of iron ions and antimicrobial activity on Escherichia coli and Listeria monocytogenes was investigated in culture media and milk. The results showed that the sample containing 75% thymol and 25% resveratrol with a ratio of 1 to 10 of core to coating had the highest ability to inhibit DPPH free radicals and the reducing power of iron ions, and it was found that the increase in the coating concentration except for the sample containing 75% thymol, led to an increase in the Inhibition power of DPPH free radicals and reducing power of iron ion. Listeria bacteria in the TSB culture medium were the most sensitive bacteria to the prepared samples, and the strongest prepared nanoparticles, which had the lowest MIC and MBC, belonged to the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1:10, and in most samples, The bacteria in milk were more resistant to these nanoparticles than the culture medium. Finally, it can be said that the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1 to 10 can be selected as a combination with appropriate antioxidant and antimicrobial power.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2022/07/23 | Accepted: 2022/09/27 | Published: 2022/12/1
Received: 2022/07/23 | Accepted: 2022/09/27 | Published: 2022/12/1
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