تعیین اثرات آنتی اکسیدانی و ضد میکروبی عصاره انگور ریزپوشانی شده در نانوذرات کیتوزان – تری پلی فسفات بر روی افزایش دوره نگهداری سوریمی کیلکا در یخچال
الموضوعات :
سپیده سلیمانفلاح
1
(دانش آموخته دکتری گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران)
ژاله خوشخو
2
(دانشیار گروه علوم و مهندسی صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران)
سید ابراهیم حسینی
3
(استاد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
محمد حسین عزیزی
4
(استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران)
الکلمات المفتاحية: "سوریمی کیلکا ", " فعالیت آنتی اکسیدانی", "عصاره دانه انگور", " فعالیت ضد میکروبی ", "نانوذرات کیتوزان ",
ملخص المقالة :
چکیده :مقدمه : در این پژوهش تاثیر عصاره آبی دانه انگور ریزپوشانی شده در نانوذرات کیتوزان به روش ژلاسیون یونی بر روی ماندگاری سوریمی تهیه شده از ماهی کیلکا مورد بررسی قرار گرفت . مواد و روش ها : عصاره انگور به روش آبی استخراج و مقدار فنول کل با روش فولین سیکالتو و اسیدهای فنولیک عصاره با استفاده از HPLC شناسایی و اندازه ذرات ، پتانسیل زتا و ضریب بس پاشیدگی با زتا سایزر و کارایی ریزپوشانی و ظرفیت بارگذاری نانوذرات و فعالیت آنتی اکسیدانی تعیین گردید . شمارش کلی با کتری های سرمادوست ، میانه دوست ، سودوموناس ، کپک و مخمر و بازدارندگی رشد (MIC,MBC,IZ) باکتری های گرم مثبت و منفی و کپک و مخمر در تیمارهای مختلف و در روز های آزمایش، در دمای یخچال مورد بررسی قرار گرفت .یافته ها : داده ها نشانگر این بودند که نانوذرات تولیدی در وضعیت مطلوبی قرار دارند( اندازه ذرات ، پتانسیل زتا و PDI به ترتیب : 5/177 نانومتر ، 95/32 + میلی ولت و 385/0 و کارایی ریز پوشانی و بارگذاری نانوذرات به ترتیب : 95/48 و 19/6 درصد مشخص گردید . میزان محتوای فنولی عصاره 18 ± 2896 میلی گرم بر گرم و عصاره در حالت بارگذاری شده ، درصد فعالیت آنتی اکسیدانی بالاتری را از خود نشان می دهد .( 1/42 درصد ) همچنین بازدارندگی رشد در میکروارگانیسم های ( گرم مثبت و گرم منفی ) افزایش می یابد کاهش معنی داری را در روند افزایشی میکروارگانیسم ها نشان می دهد . نتیجه گیری : با توجه به نتایج بدست آمده ، استفاده از نانوذرات کیتوزان حاوی عصاره در سوریمی ماهی کیلکا ، موجب به تاخیر انداختن فساد میکروبی و افزایش مقاومت محصول در برابر رادیکال های آزاد شده و نتیجتا باعث افزایش ماندگاری محصول در طی دوره نگهداری در یخچال می شود.
Abdeltwab , W. M ., Abdelaliem , Y. F., Metry , W. A ., & Eldeghedy , M . ( 2019) . Antimicrobial effect of chitosan and nano-chitosan against some pathogens and spoilage microorganisms. Journal of Advanced Laboratory Research in Biology , 10(1) , 8-15 . https://e-journal.sospublication.co.in/
Abdolahi-Cheleh bary, Z ., Latifi, Z. *, Mourki , N ., Khoshkhoo , J . ( 2022) . Huso huso fillet preservation with coating contained Spirulina algae extract at 4 ± 1 ° C . Iranian Journal of Food Science and Technology. JFST No. 121, Vol. 18 . http://dorl.net/dor/20.1001.1.20088787.1400.18.121.5.9 [In Persian]
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Aliasghari , A ., Khorasgani , M . R ., Vaezifar , S ., Rahimi , F., Younesi , H . and Khoroushi , M .
( 2016) . Evaluation of antibacterial efficiency of chitosan and chitosan nanoparticles on cariogenic streptococci: An in vitro study. Iranian Journal of Microbiology, 8(2), p.93. http://ijm.tums.ac.ir/
Alves , V. L ., Rico , B . P., Cruz , R . M ., Vicente , A . A ., Khmelinskii , I ., & Vieira , M . C . ( 2018) . Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar). Lwt- Food Science and Technology , 89, 525-534. https://doi.org/10.1016/j.lwt.2017.11.013
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Chandrasekaran , M ., Kim , K . D ., & Chun , S. C. ( 2020) . Antibacterial activity of chitosan nanoparticles : A review. Processes , 8(9) , 1173. https://doi.org/10.3390/pr8091173
Cho , E. J ., Holback , H ., Liu , K . C ., Abouelmagd , S. A ., Park , J ., & Yeo , Y . ( 2013) . Nanoparticle characterization : state of the art , challenges , and emerging technologies . Molecular pharmaceutics , 10(6) , 2093-2110 . https://doi.org/10.1021/mp300697h
Dube , A ., Ng , K ., Nicolazzo , J. A ., & Larson , I . ( 2010) . Effective use of reducing agents and nanoparticle encapsulation in stabilizing catechins in alkaline solution . Food Chemistry , 122(3) , 662-667. https://doi.org/10.1016/j.foodchem.2010.03.027
Fakharzadeh , M . E ., Haghighi , M ., Sharifrouhani , M ., Sharifpoor , I . and Hamidi , M . ( 2020) . An In vitro and in vivo study on antimicrobial activity of Origanum vulgare extract and its nano form against Streptococcus iniae in rainbow trout (Oncorhynchus mykiss) . Iranian Journal of Fisheries Sciences, 19 (5), pp.2454-2463 . https://doi.org/10.22092/ijfs.2020.122452
Ghaderi Ghahfarokhi , M . Barzegar . M , Sahari , M . A ., & Azizi , M . H . ( 2016) . Enhancement of thermal stability and antioxidant activity of thyme essential oil by encapsulation in chitosan nanoparticles . Journal of Agricultural Science and Technology, 18(7) , 1781-1792 . http://dorl.net/dor/20.1001.1.16807073.2016.18.7.20.0
Gibis . M , Rahan . N , Weiss . J . (2013) . Physical and Oxidative Stability of Uncoated and Chitosan-Coated Liposoma Containing Grape Seed Extract . J . Pharmaceutics : 5 , 421-433 . https://doi.org/10.3390/pharmaceutics5030421
Haider , J ., Majeed , H ., Williams , P. A ., Safdar , W., & Zhong , F . ( 2017) . Formation of chitosan nanoparticles to encapsulate krill oil (Euphausia superba) for application as a dietary supplement . Food Hydrocolloids, 63, 27-34. https://doi.org/10.1016/j.foodhyd.2016.08.020
Hajji , S ., Hamdi , M ., Boufi , S ., Li , S ., & Nasri , M . ( 2019) . Suitability of chitosan nanoparticles as cryoprotectant on shelf life of restructured fish surimi during chilled storage. Cellulose, 26(11), 6825-6847. https://doi.org/10.1007/s10570-019-02555-1
Hassanzadeh , P., Moradi , M ., Vaezi , N ., Moosavy , M . H ., & Mahmoudi , R . (2018) . Effects of chitosan edible coating containing grape seed extract on the shelf-life of refrigerated rainbow trout fillet. In Veterinary Research Forum (Vol. 9, No. 1, p. 73). Faculty of Veterinary Medicine, Urmia University, Urmia, Iran. https://www.ncbi.nlm.nih.gov/Downloads/vrf.iranjournals.ir
Hu , Z . and Gänzle , M . G . ( 2019) . Challenges and opportunities related to the use of chitosan as a food preservative . Journal of Applied Microbiology, 126(5) , pp.1318-1331. https://doi.org/10.1111/jam.14131
Isamaleki . Z ., Muraki . N ., Khoshkhoo . Zh ., Moini . S . ( 2020) . Effect of (Satureja hortensis) on Shelf life of fish (Scomberomorus guttatus) in Cold Storage . Journal of Animals Environments .12 (1) : spring 2020 . https://doi.org/10.22034/aej.2020.105136 . [In Persian]
Jeyakumari , A ., Ninan , G ., Joshy , C. G ., Parvathy , U ., Zynudheen , A . A ., & Lalitha , K . V. ( 2016) . Effect of chitosan on shelf life of restructured fish products from pangasius (Pangasianodon hypophthalmus) surimi during chilled storage . Journal of Food science and Technology , 53(4) , 2099-2107. http://dx.doi.org/10.1007%2Fs13197-016-2174-3
Keawchaoon . L and Yoksan . R ( 2011) . Prepration , charectrization and in vitro release study of Carvacrol-loaded chitosan nanoparticles . 2011 . J . Colloids and Surfaces B:Biointerfaces 84:163-167 .
Koponen , J . M ., A . M . Happonen , P. H . Mattila and A . R . Torronen . ( 2007) . Contents of anthocyanins and ellagitannins in selected foods consumed in Finland . J. Agr. Food Chem. https://doi.org/10.1021/jf062897a
Lambrianidi , L ., Savvaidis , I . N ., Tsiraki , M . I ., & El-Obeid , T . ( 2019) . Chitosan and oregano oil treatments, individually or in combination , used to increase the shelf life of vacuum-packaged , refrigerated European eel (Anguilla anguilla) fillets . Journal of food protection , 82(8) , 1369-1376 .
Maghami , M ., Motalebi , A . A ., & Anvar , S. A. A ( 2015) . Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage. Food science & nutrition, 7(9), 3030-3041. https://doi.org/10.1002/fsn3.1161
Prakash , B ., Kedia , A ., Mishra , P. K . and Dubey , N . K . ( 2015) . Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities–Potentials and challenges . Food control, 47, pp.381-391. https://doi.org/10.1016/j.foodcont.2014.07.023
Puligundla , P., Mok , C ., Ko , S ., Liang , J ., & Recharla , N . ( 2017) . Nanotechnological approaches to enhance the bioavailability and therapeutic efficacy of green tea polyphenols. Journal of Functional Foods, 34, 139-151. https://doi.org/10.1016/j.jff.2017.04.023
Qi . L , Xu . Z , Jiang . X , Hu . C , Zou . X . (2004) . Prepration and antimicrobial activity of chitosan nanoparticles .J. Carbohydrate Research 339:2693-2700 . https://doi.org/10.1016/j.carres.2004.09.007
Rajaei , A ., Barzegar , M ., Hamidi , Z ., & Sahari , M . A . ( 2010) . Optimization of extraction conditions of phenolic compounds from pistachio (Pistachia vera) green hull through response surface method . Journal of Agricultural Science and Technology ,12,605-615 . http://dorl.net/dor/20.1001.1.16807073.2010.12.5.9.3
Rasaee , I ., Ghannadnia , M ., & Honari , H . ( 2016) . Antibacterial properties of biologically formed chitosan nanoparticles using aqueous leaf extract of Ocimum basilicum. Nanomedicine Journal, 3(4), 240-247. https://doi.org/10.22038/nmj.2016.7580
Rezaeian , M . Khanzadi , S . Hashemi , M . Azizzadeh ,. M . ( 2021) . Antimicrobial Effect of Gel-Type Nanoemulsion of Chitosan Coating Containing Essential Oils of Zataria multiflora and Bunium persicum on Pseudomonas Artificially Inoculated onto Salmon Fillets . Medical Laboratory Journal , 15(3), 14-19 . file:///E:/semnani/2020/4%20Jul-Aug%202020/1-article%20A-10-913-1-nasir/10.29252/mlj.14.4.1
Roostaee , M ., Barzegar , M ., Sahari , M . A ., & Rafiee , Z . (2017) . The enhancement of pistachio green hull extract functionality via nanoliposomal formulation: studying in soybean oil . Journal of food science and technology, 54(11), 3620-3629 . https://doi.org/10.1007%2Fs13197-017-2822-2
Shahbazi .Y and Shaveisi . N . (2018) . Characterization of active nanochitosan film containing natural preservative agents . J. Nanomes Res 3(2):109-116 . https://doi.org/10.22034/nmrj.2018.02.008
Silva , V., Singh , R . K ., Gomes , N ., Soares , B. G ., Silva , A ., Falco , V. & Poeta , P . ( 2020) . Comparative insight upon chitosan solution and chitosan nanoparticles application on the phenolic content, antioxidant and antimicrobial activities of individual grape components of Sousão variety. Antioxidants , 9(2) , 178 . https://doi.org/10.3390/antiox9020178
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_||_Abdeltwab , W. M ., Abdelaliem , Y. F., Metry , W. A ., & Eldeghedy , M . ( 2019) . Antimicrobial effect of chitosan and nano-chitosan against some pathogens and spoilage microorganisms. Journal of Advanced Laboratory Research in Biology , 10(1) , 8-15 . https://e-journal.sospublication.co.in/
Abdolahi-Cheleh bary, Z ., Latifi, Z. *, Mourki , N ., Khoshkhoo , J . ( 2022) . Huso huso fillet preservation with coating contained Spirulina algae extract at 4 ± 1 ° C . Iranian Journal of Food Science and Technology. JFST No. 121, Vol. 18 . http://dorl.net/dor/20.1001.1.20088787.1400.18.121.5.9 [In Persian]
Ahmed , F., Soliman , F. M ., Adly , M . A ., Soliman , H . A ., El‐Matbouli , M ., & Saleh , M . (2020) . In vitro assessment of the antimicrobial efficacy of chitosan nanoparticles against major fish pathogens and their cytotoxicity to fish cell lines . Journal of Fish Diseases, 43(9), 1049-1063. https://doi.org/10.1111/jfd.13212
Aliasghari , A ., Khorasgani , M . R ., Vaezifar , S ., Rahimi , F., Younesi , H . and Khoroushi , M .
( 2016) . Evaluation of antibacterial efficiency of chitosan and chitosan nanoparticles on cariogenic streptococci: An in vitro study. Iranian Journal of Microbiology, 8(2), p.93. http://ijm.tums.ac.ir/
Alves , V. L ., Rico , B . P., Cruz , R . M ., Vicente , A . A ., Khmelinskii , I ., & Vieira , M . C . ( 2018) . Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar). Lwt- Food Science and Technology , 89, 525-534. https://doi.org/10.1016/j.lwt.2017.11.013
Amorati , R ., Foti , M . C ., & Valgimigli , L . ( 2013) . Antioxidant activity of essential oils . Journal of agricultural and food chemistry, 61(46), 10835-10847. https://doi.org/10.1021/jf403496k
Chandrasekaran , M ., Kim , K . D ., & Chun , S. C. ( 2020) . Antibacterial activity of chitosan nanoparticles : A review. Processes , 8(9) , 1173. https://doi.org/10.3390/pr8091173
Cho , E. J ., Holback , H ., Liu , K . C ., Abouelmagd , S. A ., Park , J ., & Yeo , Y . ( 2013) . Nanoparticle characterization : state of the art , challenges , and emerging technologies . Molecular pharmaceutics , 10(6) , 2093-2110 . https://doi.org/10.1021/mp300697h
Dube , A ., Ng , K ., Nicolazzo , J. A ., & Larson , I . ( 2010) . Effective use of reducing agents and nanoparticle encapsulation in stabilizing catechins in alkaline solution . Food Chemistry , 122(3) , 662-667. https://doi.org/10.1016/j.foodchem.2010.03.027
Fakharzadeh , M . E ., Haghighi , M ., Sharifrouhani , M ., Sharifpoor , I . and Hamidi , M . ( 2020) . An In vitro and in vivo study on antimicrobial activity of Origanum vulgare extract and its nano form against Streptococcus iniae in rainbow trout (Oncorhynchus mykiss) . Iranian Journal of Fisheries Sciences, 19 (5), pp.2454-2463 . https://doi.org/10.22092/ijfs.2020.122452
Ghaderi Ghahfarokhi , M . Barzegar . M , Sahari , M . A ., & Azizi , M . H . ( 2016) . Enhancement of thermal stability and antioxidant activity of thyme essential oil by encapsulation in chitosan nanoparticles . Journal of Agricultural Science and Technology, 18(7) , 1781-1792 . http://dorl.net/dor/20.1001.1.16807073.2016.18.7.20.0
Gibis . M , Rahan . N , Weiss . J . (2013) . Physical and Oxidative Stability of Uncoated and Chitosan-Coated Liposoma Containing Grape Seed Extract . J . Pharmaceutics : 5 , 421-433 . https://doi.org/10.3390/pharmaceutics5030421
Haider , J ., Majeed , H ., Williams , P. A ., Safdar , W., & Zhong , F . ( 2017) . Formation of chitosan nanoparticles to encapsulate krill oil (Euphausia superba) for application as a dietary supplement . Food Hydrocolloids, 63, 27-34. https://doi.org/10.1016/j.foodhyd.2016.08.020
Hajji , S ., Hamdi , M ., Boufi , S ., Li , S ., & Nasri , M . ( 2019) . Suitability of chitosan nanoparticles as cryoprotectant on shelf life of restructured fish surimi during chilled storage. Cellulose, 26(11), 6825-6847. https://doi.org/10.1007/s10570-019-02555-1
Hassanzadeh , P., Moradi , M ., Vaezi , N ., Moosavy , M . H ., & Mahmoudi , R . (2018) . Effects of chitosan edible coating containing grape seed extract on the shelf-life of refrigerated rainbow trout fillet. In Veterinary Research Forum (Vol. 9, No. 1, p. 73). Faculty of Veterinary Medicine, Urmia University, Urmia, Iran. https://www.ncbi.nlm.nih.gov/Downloads/vrf.iranjournals.ir
Hu , Z . and Gänzle , M . G . ( 2019) . Challenges and opportunities related to the use of chitosan as a food preservative . Journal of Applied Microbiology, 126(5) , pp.1318-1331. https://doi.org/10.1111/jam.14131
Isamaleki . Z ., Muraki . N ., Khoshkhoo . Zh ., Moini . S . ( 2020) . Effect of (Satureja hortensis) on Shelf life of fish (Scomberomorus guttatus) in Cold Storage . Journal of Animals Environments .12 (1) : spring 2020 . https://doi.org/10.22034/aej.2020.105136 . [In Persian]
Jeyakumari , A ., Ninan , G ., Joshy , C. G ., Parvathy , U ., Zynudheen , A . A ., & Lalitha , K . V. ( 2016) . Effect of chitosan on shelf life of restructured fish products from pangasius (Pangasianodon hypophthalmus) surimi during chilled storage . Journal of Food science and Technology , 53(4) , 2099-2107. http://dx.doi.org/10.1007%2Fs13197-016-2174-3
Keawchaoon . L and Yoksan . R ( 2011) . Prepration , charectrization and in vitro release study of Carvacrol-loaded chitosan nanoparticles . 2011 . J . Colloids and Surfaces B:Biointerfaces 84:163-167 .
Koponen , J . M ., A . M . Happonen , P. H . Mattila and A . R . Torronen . ( 2007) . Contents of anthocyanins and ellagitannins in selected foods consumed in Finland . J. Agr. Food Chem. https://doi.org/10.1021/jf062897a
Lambrianidi , L ., Savvaidis , I . N ., Tsiraki , M . I ., & El-Obeid , T . ( 2019) . Chitosan and oregano oil treatments, individually or in combination , used to increase the shelf life of vacuum-packaged , refrigerated European eel (Anguilla anguilla) fillets . Journal of food protection , 82(8) , 1369-1376 .
Maghami , M ., Motalebi , A . A ., & Anvar , S. A. A ( 2015) . Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage. Food science & nutrition, 7(9), 3030-3041. https://doi.org/10.1002/fsn3.1161
Prakash , B ., Kedia , A ., Mishra , P. K . and Dubey , N . K . ( 2015) . Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities–Potentials and challenges . Food control, 47, pp.381-391. https://doi.org/10.1016/j.foodcont.2014.07.023
Puligundla , P., Mok , C ., Ko , S ., Liang , J ., & Recharla , N . ( 2017) . Nanotechnological approaches to enhance the bioavailability and therapeutic efficacy of green tea polyphenols. Journal of Functional Foods, 34, 139-151. https://doi.org/10.1016/j.jff.2017.04.023
Qi . L , Xu . Z , Jiang . X , Hu . C , Zou . X . (2004) . Prepration and antimicrobial activity of chitosan nanoparticles .J. Carbohydrate Research 339:2693-2700 . https://doi.org/10.1016/j.carres.2004.09.007
Rajaei , A ., Barzegar , M ., Hamidi , Z ., & Sahari , M . A . ( 2010) . Optimization of extraction conditions of phenolic compounds from pistachio (Pistachia vera) green hull through response surface method . Journal of Agricultural Science and Technology ,12,605-615 . http://dorl.net/dor/20.1001.1.16807073.2010.12.5.9.3
Rasaee , I ., Ghannadnia , M ., & Honari , H . ( 2016) . Antibacterial properties of biologically formed chitosan nanoparticles using aqueous leaf extract of Ocimum basilicum. Nanomedicine Journal, 3(4), 240-247. https://doi.org/10.22038/nmj.2016.7580
Rezaeian , M . Khanzadi , S . Hashemi , M . Azizzadeh ,. M . ( 2021) . Antimicrobial Effect of Gel-Type Nanoemulsion of Chitosan Coating Containing Essential Oils of Zataria multiflora and Bunium persicum on Pseudomonas Artificially Inoculated onto Salmon Fillets . Medical Laboratory Journal , 15(3), 14-19 . file:///E:/semnani/2020/4%20Jul-Aug%202020/1-article%20A-10-913-1-nasir/10.29252/mlj.14.4.1
Roostaee , M ., Barzegar , M ., Sahari , M . A ., & Rafiee , Z . (2017) . The enhancement of pistachio green hull extract functionality via nanoliposomal formulation: studying in soybean oil . Journal of food science and technology, 54(11), 3620-3629 . https://doi.org/10.1007%2Fs13197-017-2822-2
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