مطالعه‌ی تاثیر عصاره گیاه سیاه شور مصری Suaeda aegyptiaca بر روی باکتری‌های آغازگر ماست و بررسی خواص آنتی اکسیدانی و ارگانولپتیکی آن

الموضوعات :

سحر ذوالقدر ¹ (دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
شبنم حقیقت خواجوی ² (استادیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)

تاريخ الإرسال : 22 الثلاثاء , جمادى الثانية, 1443 تاريخ التأكيد : 15 الجمعة , شعبان, 1443 تاريخ الإصدار : 27 الجمعة , صفر, 1444

الکلمات المفتاحية: ماست, باکتری‌های آغازگر, عصاره گیاه سیاه شور مصری, فعالیت آنتی‌اکسیدانی, ضد میکروبی,

ملخص المقالة :

مقدمه: با تغییر ذائقه افراد جامعه، تولیدکنندگان به تولید محصولات جدید با ارزش غذایی بالا سوق داده شده‌اند. امروزه استفاده از سبزیجات در طعم‌دار کردن ماست مقبولیت زیادی در بین مصرف کنندگان پیدا کرده است. مواد و روش‌ها: در این پژوهش عصاره الکی گیاه سیاه‌شور مصری تهیه و در سطوح 05/0، 1/0، 2 و 5/2 درصد (وزنی/وزنی) در فرمولاسیون تهیه ماست کم چرب استفاده شد. ابتدا خواص آنتی‌اکسیدانی، ضد میکروبی عصاره‌ها بررسی و سپس خصوصیات فیزیکی و شیمیایی، میکروبی و اُرگانولپتیکی تیمارهای تهیه شده طی 28 روز نگهداری در یخچال °C 4 ارزیابی شدند. یافته‌ها: عصاره‌ها در تمامی سطوح فعالیت ضد اکسیدانی نشان دادند و میزان MIC تمامی غلظت‌ها بر باکتری‌های استافیلوکوکوس اورئوس‌، اشرشیاکلی و آسپرژیلوس نایجر برابر 500 میلی‌گرم بر میلی‌لیتر و MBC عصاره روی باکتری‌ها بر به ترتیب 1000، 2000 و 2000 میلی‌گرم بر میلی‌لیتر بود. نتایج نشان داد افزودن عصاره به همراه باکتری‌های آغازگر ماست موجب جلوگیری از رشد باکتری استافیلوکوکوس اورئوس و همچنین کاهش رشد باکتری اشرشیاکلی و کپک آسپرژیلوس نایجر گردید بدون اینکه تاثیر منفی بر رشد باکتری‌های آغازگر داشته باشد. افزایش ترکیبات فنولی و آنتی‌اکسیدانی در ماست با افزایش غلظت عصاره افزایش اما با گذشت زمان کاهش یافتند (05/0< p). افزایش اسیدیته و کاهشpH در طول دوره نگهداری مشاهده شد (05/0< p). با افزایش غلظت عصاره در ماست میزان آب اندازی بطور معنی‌داری افزایش، ظرفیت نگهداری آب و ویسکوزیته کاهش یافت (05/0< p). همچنین افزایش عصاره در تیمارها کاهش شاخص L* ،a* و b* را به دنبال داشت (05/0< p). از نظر ارزیابی حسی ماست‌های حاوی 05/0 و 1/0 درصد عصاره گیاه سیاه شور با نمونه شاهد اختلاف معنی‌داری نداشتند و از نظر مصرف کننده مورد تایید بودند. نتیجه‌گیری کلی: افزودن 05/0 و 1/0 درصد از عصاره گیاه سیاه شور مصری به ماست جهت بهبود ویژگی‌های فیزیکی وشیمیایی، حسی و میکروبی ماست توصیه می‌گردد.

المصادر:

Adebiyi, O. E., Olayemi, F. O., Ning-Hua, T. & Guang-Zhi, Z. (2017). In vitro antioxidant activity, total phenolic and flavonoid contents of ethanol extract of stem and leaf of Grewia carpinifolia. Beni-Suef University Journal of Basic and Applied Sciences, 6(1), 10-14.

Ahmed, I. A. M., Alqah, H. A. S., Saleh, A., Al-Juhaimi, F. Y., Babiker, E. E., Ghafoor, K. & Fickak, A. (2021). Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract. Lebensmittel-Wissenschaft & Technologie, 137, 1-36.

AL-Alamiry, A. A. N. (2015). Comparative study of antibacterial effect of ethanolic leaf extracts Suaeda aegyptiaca plant and some antibiotics in the growth of pathogenic bacteria. University of Thi-Qar Journal of Medicine, 9(1), 102-112.

Alirezalou, K., Hesari, J., Sadeghi, M. H. & Rezaei, A. (2015). Evaluation of quality properties and shelf life of functional colored yoghurt incorporating containing beetroot, spinach and tomato extract. Journal of Food Research, 25(2), 283–297.

Alves, I., Oliveira, N. G., Laires, A., Rodrigues, A. S. & Rueff, J. (2000). Induction of micronuclei and chromosomal aberrations by the mycotoxin patulin in mammalian cells: role of ascorbic acid as a modulator of patulin clastogenicity. Mutagenesis, 15(3), 229–234.

Alwazeer, D., Bulut, M. & Tunçtürk, Y. (2020). Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria. International Journal of Dairy Technology, 73(1), 117-125.

Amin, E. & Musa, A. (2016). Evaluation of the antioxidant, total phenolics and total flavonoids of suaeda species collected in Al Jouf Area. European Journal of Medicinal Plants, 17, 1–6.

Amiri, S., Shakerian, A., Hojjatoleslamy, M. & Soha, S. (2018). Substitution of NaCl with Suaeda aegyptiaca extract as a source of healthy salt in formulation of Iranian ultrafiltered white cheese. Journal of Food Science and Technology, 76 (15), 117-130 [In Persian].

 

 

Al-hadithy, O.N. (2020). Phytoconstituents, antioxidant and allopathic properties of SUAEDA AEGYPTIACA (HASSELQ.) ZOHARY extract on chenopodium murale. Plant Archives, 20(2), 6194-6200.

Ayar, A. & Gurlin, E. (2014). Production and sensory, textural, physicochemical properties of flavored spreadable yogurt. Life Science Journal, 11(4), 58-65.

Bagamboula, C. F., Uyttendaele, M. & Debevere, J. (2004). Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiology, 21(1), 33–42.

Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T. & Abdelkafi, S. (2017). Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage. Lebensmittel-Wissenschaft & Technologie, 84, 323–330.

Basiri, S., Haidary, N., Shekarforoush, S. S. & Niakousari, M. (2018). Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydrate Polymers, 187, 59-65.

Bulut, M., Tunçtürk, Y., & Alwazeer, D. (2021). Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage. International Journal of Dairy Technology, 74(4), 723-736.

Cardozo, C. J. M., Castañeda, C. A. J. & Ripoll, C. S. S. (2017). Development of mango (Mangifera indica L.) energy drinks. Revista Facultad Nacional de Agronomía Medellín, 70(1), 8115-8121.

Chamkouri, N., Khodadoust, S. & Ghalavandi, F. (2015). Solid-phase extraction coupled with HPLC-DAD for determination of B vitamin concentrations in halophytes. Journal of Chromatographic Science, 53(10), 1720–1724.

Chan, C.-L., Gan, R.-Y., Shah, N. P & Corke, H. (2018). Polyphenols from selected dietary spices and medicinal herbs differentially affect common food-borne pathogenic bacteria and lactic acid bacteria. Food Control, 92, 437–443.

 

 

 

Cho, W.-Y., Kim, D.-H., Lee, H.-J., Yeon, S.-J., & Lee, C.-H. (2020). Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract. CyTA-Journal of Food, 18(1), 43–50.

Chi, C. F., Hu, F. Y., Wang, B., Li, T. & Ding, G. F. (2015). Antioxidant and anticancer peptides from the protein hydrolysate of blood clam (Tegillarca granosa) muscle. J Funct Foods, 15, 301–313.

Chryssavgi, G., Vassiliki, P. & Athanasios, M. Kibouris Th, Michael K. 2008. Essential oil composition of Pistacialentiscus L. and Myrtuscommunis L.: Evaluation of antioxidant capacity of methanolic extracts. Journal of Food Chemistry, 107, 1120-1130.

Córdova-Ramos, J. S., Gonzales-Barron, U. & Cerrón-Mallqui, L. M. (2018). Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder. Lebensmittel-Wissenschaft & Technologie, 93, 506-510.

Dabija, A., Codină, G. G., Ropciuc, S., Gâtlan, A. M & Rusu, L. (2018). Assessment of the antioxidant activity and quality attributes of yogurt enhanced with wild herbs extracts. Journal of Food Quality. 13, 1-12.

Demirkol, M. & Tarakci, Z. (2018). Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. Lebensmittel-Wissenschaft & Technologie, 97, 770–777.

Demirci, B., Koşar, M., Demirci, F., Dinc, M. & Başer, K. H. C. (2007). Antimicrobial and antioxidant activities of the essential oil of Chaerophyllum libanoticum Boiss. et Kotschy. Food Chemistry, 105(4), 1512–1517.

El-Said, M. M., Haggag, H. F., El-Din, H. M. F., Gad, A. S. & Farahat, A. M. (2014). Antioxidant activities and physical properties of stirred yoghurt fortified with pomegranate peel extracts. Annals of Agricultural Sciences, 59(2), 207–212.

Elumalai, K. & Velmurugan, S. (2015). Green synthesis, characterization and antimicrobial activities of zinc oxide nanoparticles from the leaf extract of Azadirachta indica (L.). Applied Surface Science, 345, 329–336.

Fitratullah, A. M. N., Maruddin, F., Yuliati, F. N., Prahesti, K. I. & Taufik, M. (2019). Addition of red dragon fruit (Hylocereus

polyrhizus) on yogurt: Effect on lactic acid content, pH, and the inhibition of Escherichia coli growth. IOP Conference Series: Earth and Environmental Science, 343(1), 1-7.

Ghasempour, Z., Javanmard, N., Langroodi, A. M., Alizadeh-Sani, M., Ehsani, A. & Kia, E. M. (2020). Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization. Biocatalysis and Agricultural Biotechnology, 29, 1-7.

Guénard-Lampron, V., St-Gelais, D., Villeneuve, S. & Turgeon, S. L. (2019). Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit. Journal of dairy science, 102(1), 190-201.

Gurkan, H., Boran, O.S. & Hayaloglu, A.A. (2019). Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt. Mljekarstvo /Dairy, 69(1), 42-5.

Hasani, M., Mohammadi Sani, A. & Sharifi, A. (2013).  Study of the amount of phenolic compounds and sensory properties of probiotic yogurt and spice mixes enriched with barberry extract, National Conference on Passive Defense in the Agricultural section. Qeshm. [In Persian].

ISIRI. (2006). Milk and its products - Determination of acidity and pH - Test method. Standard 2852 [In Persian].

Joung, J. Y., Lee, J. Y., Ha, Y. S., Shin, Y. K., Kim, Y., Kim, S. H. & Oh, N. S. (2016). Enhanced microbial, functional and sensory properties of herbal yogurt fermented with Korean traditional plant extracts. Korean Journal for Food Science of Animal Resources, 36(1), 90-99.

Kang, S.-H., Yu, M.-S., Kim, J.-M., Park, S.-K., Lee, C.-H., Lee, H.-G. & Kim, S.-K. (2018). Biochemical, microbiological, and sensory characteristics of stirred yogurt containing red or green pepper (Capsicum annuum cv. Chungyang) juice. Korean Journal for Food Science of Animal Resources, 38(3), 451-467.

Kamber, U. (2016). Evaluation of the Growth of some Pathogen Bacteria in Fruit Yoghurts. Van Veterinary Journal, 27(3), 153-160.

 

Karaaslan, M., Ozden, M., Vardin, H. & Turkoglu, H. (2011). Phenolic fortification of yogurt using grape and callus extracts. Lebensmittel-Wissenschaft & Technologie, 44(4), 1065-1072.

Kasımoğlu, A. & Akgün, S. (2004). Survival of Escherichia coli O157: H7 in the processing and post‐processing stages of acidophilus yogurt. International Journal of Food Science & Technology, 39(5), 563–568.

Khan, N., Jamila, N., Amin, F., Masood, R., Atlas, A., Khan, W. & Khan, S. N. (2021). Quantification of macro, micro and trace elements, and antimicrobial activity of medicinal herbs and their products. Arabian Journal of Chemistry, 14(4), 1-12.

Lambert, R. J. W., Skandamis, P. N., Coote, P. J. & Nychas, G. (2001). A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology, 91(3), 453–462.

Ma, Y.-S., Zhao, H.-J. & Zhao, X.-H. (2019). Comparison of the effects of the alcalase-hydrolysates of caseinate, and of fish and bovine gelatins on the acidification and textural features of set-style skimmed yogurt-type products. Foods, 8(10), 1-11.

Malayeri, A.R., Albosuf, F., Khalili, H.R. & Bakhtiari, N., (2018). Studying the effect of Suaeda aegyptiaca extract in comparison to the metformin on streptozotocin-nicotinamide induced type 2 diabetes rats. Iraq Medical Journal, 2(1),.5-9.

Malaka, R., Maruddin, F., Baco, S. & Ohashi, T. (2019). Effect of bacterial exopolysaccharide on the physical properties of acid milk curd by lactic acid fermentation. IOP Conference Series: Earth and Environmental Science, 247(1), 1-7.

Matos, J., Afonso, C., Cardoso, C., Serralheiro, M.L. & Bandarra, N.M., (2021). Yogurt Enriched with Isochrysis galbana: An Innovative Functional Food. Foods, 10(7), 1-16.

Mohammadi-Gouraji, E., Soleimanian-Zad, S. & Ghiaci, M. (2019). Phycocyanin-enriched yogurt and its antibacterial and physicochemical properties during 21 days of storage. Lebensmittel-Wissenschaft & Technologie, 102, 230-236.

Mohammadzadeh, S., Shariatpanahi, M., Hamedi, M., Ahmadkhaniha, R., Samadi, N. & Ostad, S. N. (2007). Chemical composition, oral toxicity and antimicrobial activity of Iranian propolis. Food chemistry, 103(4), 1097-1103.

Moshtaghi, H., Abbasvali, M., Mohammadi, E., Safian, A. R. & Adel, M. (2013). Investigation of antibacterial effects of ethanolic extract of Sumac (Rhus coriaria L.) against Escherichia coli in vitro. Food Hygiene, 3(2), 1-8.

Muniandy, P., Shori, A. B. & Baba, A. S. (2016). Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packaging and Shelf Life, 8, 1-8.

Mzoughi, Z., Abdelhamid, A., Rihouey, C., Le Cerf, D., Bouraoui, A. & Majdoub, H. (2018). Optimized extraction of pectin-like polysaccharide from Suaeda fruticosa leaves: Characterization, antioxidant, anti-inflammatory and analgesic activities. Carbohydrate Polymers, 185, 127–137.

Najgebauer-Lejko, D., Sady, M., Grega, T. & Walczycka, M. (2011). The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt. International Dairy Journal, 21(8), 568-574.

Ndagijimana, M., Chaves-López, C., Corsetti, A., Tofalo, R., Sergi, M., Paparella, A. & Suzzi, G. (2008). Growth and metabolites production by Penicillium brevicompactum in yoghurt. International journal of food microbiology, 127(3), 276-283.

Pastorino, A. J., Hansen, C. L. & McMahon, D. J. (2003). Effect of pH on the chemical composition and structure-function relationships of Cheddar cheese. Journal of Dairy Science, 86(9), 2751–2760

Puhakka, R., Valve, R. & Sinkkonen, A. (2018). Older consumers’ perceptions of functional foods and non‐edible health‐enhancing innovations. International Journal of Consumer Studies, 42(1), 111-119.

Rahmani, F., Gandomi, H., Noori, N., Faraki, A. & Farzaneh, M. (2021). Microbial, physiochemical and functional properties of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium bifidum enriched by green tea aqueous extract. Food Science & Nutrition, 9(10), 5536-45.

Riasi, A., Mesgaran, M. D., Stern, M. D. & Moreno, M. R. (2008). Chemical composition, in situ ruminal degradability and post-ruminal disappearance of dry matter and crude protein from the halophytic plants Kochia scoparia, Atriplex dimorphostegia, Suaeda arcuata and Gamanthus gamacarpus. Animal Feed Science and Technology, 141(3), 209-219.

Rajabi, H. R., Naghiha, R., Kheirizadeh, M., Sadatfaraji, H., Mirzaei, A. & Alvand, Z. M. (2017). Microwave assisted extraction as an efficient approach for biosynthesis of zinc oxide nanoparticles: synthesis, characterization, and biological properties. Materials Science and Engineering: C, 78, 1109–1118.

Rice-Evans, C. A., Miller, N. J. & Paganga, G. (1996). Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine, 20(7), 933–956.

Sabzalian, M. R., Dayani, S., Torkian, M. & Leake, J. E. (2018). Comparison of Distichlis spicata and Suaeda aegyptiaca in response to water salinity: Candidate halophytic species for saline soils remediation. International journal of phytoremediation, 20(10), 995-1006.

Salehi, M., Ghorbani, M., Mahoonk, A.S. & Khomeiri, M., (2021). Physicochemical, antioxidant and sensory properties of yogurt fortified with common purslane (Portulaca oleracea) extract. Journal of Food Measurement and Characterization, 15(5), 4288-4296.

Sánchez-Moreno, C. (2002). Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food science and technology international, 8(3), 121-137.

Shokery, E. S., El-Ziney, M. G., Yossef, A. H. & Mashaly, R. I. (2017). Effect of green tea and Moringa leave extracts fortification on the physicochemical, rheological, sensory and antioxidant properties of set-type yoghurt. J Adv Dairy Res, 5(179), 1-11.

Shori, A. B., & Albloushi, S. (2018). Antifungal Activity of Lactobacillus Plantarum and Sage Extract on Aspergillus Fumigatus in Yogurt. American Journal of Biomedical and Life Sciences, 6(3), 37-42.

Singh, S. & Singh, R. P. (2008). In vitro methods of assay of antioxidants: an overview. Food Reviews International, 24(4), 392–415.

Smit, G., Smit, B. A. & Engels, W. J. M. (2005). Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiology Reviews, 29(3), 591–610.

Su, N., Li, J., Yang, L., Hou, G. & Ye, M. (2018). Hypoglycemic and hypolipidemic effects of fermented milks with added roselle (Hibiscus sabdariffa L.) extract. Journal of Functional Foods, 43, 234-241.

Supavititpatana, P., Wirjantoro, T. I. & Raviyan, P. (2010). Characteristics and shelf-life of corn milk yogurt. Journal of Natural Science, 9(1), 133–147.

Sweeney, M. J., & Dobson, A. D. W. (1998). Mycotoxin production by Aspergillus, Fusarium and Penicillium species. International Journal of Food Microbiology, 43(3), 141–158.

Tahmasebi, M. & Mofid, V., (2021). Innovative synbiotic fat-free yogurts enriched with bioactive extracts of the red macroalgae Laurencia caspica: formulation optimization, probiotic viability, and critical quality characteristics. Journal of Food Measurement and Characterization, 15(6), 4876-4887.

Tarakçi, Z. & Kucukoner, E. (2003). Physical, chemical, microbiological and sensory characteristics of some fruit-flavored yoghurt. YYÜ Vet Fak Derg, 14(2), 10–14.

Thériault, M., Caillet, S., Kermasha, S., & Lacroix, M. (2006). Antioxidant, antiradical and antimutagenic activities of phenolic compounds present in maple products. Food chemistry, 98(3), 490-501.

Ultee, A. & Smid, E. J. (2001). Influence of carvacrol on growth and toxin production by Bacillus cereus. International Journal of Food Microbiology, 64(3), 373–378.

Vahidi, N. A., Mazaheri, T. M. & Shaihidi, F. (2008). Optimization of fruit yoghurt formulation and quality evaluation during storage. Journal of agricultural science and natural resources. 15(6), 176-187.

Varedesara, M. S., Ariaii, P. & Hesari, J. (2021). The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it. Food Science & Nutrition, 9(4), 2180-2190.

Vedamuthu, E. R. (1991). The yogurt story-past, present and future. V. Dairy, Food and Environmental Sanitation (USA).

Vital, A. C. P., Goto, P. A., Hanai, L. N., Gomes-da-Costa, S. M., de Abreu Filho, B. A., Nakamura, C. V. & Matumoto-Pintro, P. T. (2015). Microbiological, functional and rheological properties of lowfat yogurt supplemented with Pleurotus ostreatus aqueous extract. FEMS Microbiology, 64(2), 1028–1035.

Yilmaz-Ersan, L. & Kurdal, E. (2014). The production of set-type-bio-yoghurt with commercial probiotic culture. International Journal of Chemical Engineering and Applications, 5(5), 402-408.