تأثیر پوشش خوراکی زیست فعال ژلاتین/هیدروکسی پروپیل بتاسیکلودکسترین حاوی نانو امولسیون گزنه بر ماندگاری گوشت بوقلمون
محورهای موضوعی : میکروبیولوژی مواد غذایی
مرتضی عادلی میلانی
1
(دانش آموخته دکتری گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
مریم قبادی دانا
2
(استادیار گروه پژوهشی میکروبیولوژی و بیولوژی، پژوهشکده صنایع غذایی و فرآورده های کشاورزی، پژوهشگاه استاندارد، کرج، ایران)
بابک قنبرزاده
3
(استاد گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران؛ استاد گروه مهندسی صنایع غذایی، دانشکده
مهندسی، دانشگاه خاور نزدیک، قبرس شمالی، ترکیه)
آیناز علیزاده
4
(دانشیارگروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
پیمانه قاسمی افشار
5
(استادیارگروه علوم و مهندسی صنایع غذایی، واحد هیدج، دانشگاه آزاد اسلامی، هیدج، ایران)
کلید واژه: اسانس گزنه, پوشش خوراکی زیست فعال, گوشت بوقلمون, نانو امولسیون, هیدروکسی پروپیل بتاسیکلودکستری,
چکیده مقاله :
مقدمه: هدف از این مطالعه، بررسی اثر پوشش ژلاتین/ هیدرکسی پروپیل بتاسیکلودکسترین حاوی نانو امولسیون گزنه ( .Urtica dioica L) برویژگیهای شیمیایی، میکروبی و حسی گوشت بوقلمون در طی دوره نگهداری میباشد.مواد و روش ها: ترکیبات شیمیایی اسانس گزنه با استفاده از کروماتوگرافی گازی طیف سنجی جرمی شناسایی شد. نمونه های گوشت بوقلمونپوشش دهی شده با نانو امولسیون اسانس گزنه در غلظت 1.5 درصد (حجمی/حجمی) ، پوشش دهی شده با ژلاتین /هیدروکسی پروپیل بتاسیکلودکسترین (HPBC)حاوی نانو امولسیون گزنه، بسته بندی شده در سلوفان و بدون پوشش (کنترل) در یخچال و دمای° 4±1 نگهداری شدند. ویژگیهای فیزیکی و شیمیایی (افت وزنی، pH ، نیتروژن فرار کل و تیوباربیتوریک اسید)، ویژگیهای میکروبی وخواص حسی نمونه ها در فواصل زمانی نگهداری 0 ، 5 ، 10 ،15 و 20 روز مورد ارزیابی قرار گرفت.یافته ها: نتایج حاصل از کروماتوگرافی گازی طیف سنج جرمی، وجود ترکیبات مؤثر دارای فعالیت ضدمیکروبی و آنتی اکسیدانی به ویژه کارواکرول (51.70 درصد)را نشان داد. با توجه به نتایج حاصل از این مطالعه، در تیمارهای گوشت بوقلمون حاوی نانو امولسیون اسانسگزنه در مقایسه با نمونه های کنترل، مقادیر پایین تری از افت وزنی، نیتروژن فرار کل، تیوباربیتوریک اسید و نیز تعداد کمتر باکتری هایمزوفیل، سرمادوست، کپک و مخمرها در طی دوره نگهداری مشاهده شد و بالاترین امتیازهای حسی از نظر ویژگی های بو،شکل ظاهری، رنگ و پذیرش کلی حاصل گردید.نتیجه گیری: یافته های حاصل از این مطالعه نشان داد که بهترین نمونه در بین تیمارهای مورد بررسی، نمونه گوشت بوقلمون پوششدهی شده با ژلاتین/هیدرکسی پروپیل بتاسیکلودکسترین حاوی 1.5 درصد نانو امولسیون اسانس گزنه بود و این پوشش نوین تاثیر مطلوبیبر افزایش ماندگاری گوشت بوقلمون داشت.
Introduction: is the evaluation of the effect of gelatin/Hydroxypropyl-β-cyclodextrin coating containing nanoemulsion of nettle (Urtica dioica L. ( on chemical, microbial and sensory properties of turkey meat during storage. Materials and Methods: Chemical compositions of nettle essential oil were detected using Gas Chromatography-Mass Spectrometry. Samples of turkey meat coated with 1.5% (V/V) nanoemulsion of nettle, coated with gelatin/hydroxypropyl-β-cyclodextrin (HPBC) containing nanoemulsion of nettle, packed in cellophane and without coating (Control) were stored at 4°C. Their physical and chemical (weight loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances), microbial and sensory properties were evaluated at different intervals (0, 5, 10, 15, 20 days) of storage. Results: The results of Gas Chromatography-Mass Spectrometry showed the presence of effective compounds with antimicrobial and antioxidant activities especially Carvacrol (51.71%). According to the results, lower amounts of weight loss, total volatile basic nitrogen, mesophilic, psychrophilic bacteria, molds, and yeasts were observed in turkey meat samples treated with nanoemulsion of nettle essential oil in comparison to the control during storage (p˂0.05) and the highest sensory scores were gained. Conclusion: Application of gelatin/HPBC coating containing nanoemulsion of nettle essential oil had a desirable effect on the control of chemical and microbial spoilage, therefore it can be used for increasing the shelf life of turkey meat in the food industry.
Adeli Milani, M., Ghobadi Dana, M., Ghanbarzadeh, B., Alizadeh, A. & Ghasemi Afshar, P. (2020). Effect of novel bioactive coating enriched with nanoemulsion of mustard essential oil on the quality of turkey meat. Journal of Food and Nutrition Research, 59, 71-80.
Alp, E. & Aksu, M. I. (2010). Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef. Meat Science, 86 ,468-473.
Ahmadi, M., Razavilar, V., Motallebi, A. A., Esmailzadeh Kenari, R. & Khanipour, A. A. (2014). Effects of hydroalcoholic and water extracts of nettle leaf (Urtica dioica L.) on chemical properties of superchilled minced meat of common kilka (clupeonella cultriventris caspia). Journal of Food Quality and Hazards Control, 1, 85-88.
Almasi, H., Zandi, M., Beigzadeh, S., Haghju, S. & Mehrnow, N. (2016). Chitosan films incorporated with nettle (Urtica dioica L.) extract-loaded nanoliposomes: Antioxidant
activity and release properties. Journal of Microencapsulation, 33(5), 449-459.
Almasi, H., Ghanbarzadeh, B. & Pezeshki Najafabadi. A. (2009). Improving the physical properties of starch and starch – carboxymethyl cellulose composite biodegradable films. Food Science and Technology, 6(3),1-11 [In Persian].
Anonymous. (2008). The guideline on Health supervision over raw animal origin products. Public health office, Iran Veterinary Organization. https://www.ivo.ir [In Persian].
for the Control and health supervision of raw livestock products
Antoniewski, M. N., Barringer, S. A., Knipe, C. L. & Zerby, H. N. (2007). Effect of a Gelatin Coating on the Shelf Life of Fresh Meat. Journal of Food Science, 72(6), 382-387.
Baston, O. & Barna, O. (2010). Raw chicken leg and breast sensory evaluation. Food Science and Technology, 11(1), 25-30.
Casaburi, A., Piombino, P., Nychas, G.J., Villani, F. & Ercolini, D. (2015). Bacterial population and the voatilome associated to meat spoilage. Food Microbiology, 45, 85-103.
Chouliara, E., Karatapanis, A., Savvaidis, I. N., & Kontominas, M. G. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4° C. Food Microbiology, 24(6), 607-617.
Contini, C., Alvarez, R., O Sullivan, M., Dowling, D. P., Gargan, S. O. & Monahan, F. J. (2013). Effect of an active packaging with Citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Science, 96(3), 1171-6.
Djenane, D., Sánchez-Escalante, A., Beltran, J. A. & Roncalés, P. (2002). Ability of α-tocopherol, taurine and rosemary in combination with vitamin C, to increase the oxidative sta-bility of beef steaks packaged in modified atmosphere. FoodChemistry, 76, 407-415.
Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. & Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115, 66-70.
Feng, X., Moon, S. H., Lee, H.Y. & Ahn, D. U. (2017). Effect of irradiation on the parameters that influence quality characteristics of raw turkey breast meat. Radiation Physics and Chemistry, 130, 40-46.
Fernández-Pan, I., Carrión-Granda, X. & Maté, J. I. (2014) Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control, 36, 69-75.
Gharibzahedi, S. M. T. & Mohammadnabi. S. (2016). Characterizing the novel surfactant-stabilized nanoemulsions of stinging nettle essential oil: Thermal behaviour, storage stability, antimicrobial activity and bioaccessibility. Journal of Molecular Liquids, 224, 1332-1340.
Gharibzahedi, S. M. T. & Mohammadnabi, S. (2017). Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. International Journal of Biological Macromolecules, 95, 769-777.
Gul, S.l., Demirci, B., Baser, K. H.C., Akpulat, H. A. & Aksu, P. (2012). Chemical Composition and in Vitro Cytotoxic, Genotoxic Effects of Essential Oil from Urtica dioica L. Bulletin of Environmental and Contamination Toxicology, 88(5), 666-671.
Gulchin, İ., Küfrevioğlu, İ., Oktay, M. & Büyükokuroğlu, M. E. (2004). Antioxidant, antimicrobial antiulcer and analgestic activities of nettle (Urtica dioica L.). Journal of Ethnopharmacol, 90, 205-15.
Huang, Y., Zeng, X., Zhu, Q., Lu, K., Xu, Q. & Ye, C. H. (2018). Development of an active packaging with molecularly imprinted polymers for beef preservation. Packaging Technology and Science, 31, 213-220
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ISO 17410: 2001. Microbiology of food and animal feeding stuffs Horizontal methodfor the enumeration of sychrotrophic microorganisms. International Organization for Standardization. Prague: Czech office for standards, metrology and testing.
Keykhosravy, K., Khanzadi, S. & Hashemi, M. (2020). Chitosanloaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens, International Journal of Biological Macromolecules, 150, 904-913.
López-Caballero, M. E., Góamez-Guillén, M. C., Pérez-Mateos, M. & Montero, P.
(2005). A functional chitosan-enriched fish sausage treated by high pressure. Journal of Food Science, 70(3), 166-171.
McClements, D. J. (2011). Edible nanoemulsions: Fabrication, properties, andfunctional performance. Journal of Soft Matter,7(6), 2297-2316.
Massoud, M. A., Adel, M. M., Zaghloul, O. A., Mohamed, M. E. & Abdel-Rheim, K. H. (2018). Eco-friendly nano-emulsion formulation of Mentha piperita against stored product pest Sitophilus oryzae. Advances in Crop Science and Technology, 6(6), 1-6.
Modorresi Chahardehi, A., Ibrahim, D. & Fariza Sulaiman, Sh. (2009). Antioxidant Activity and Total Phenolic Content of Some Medicinal Plants in Urticaceae Family. Journal of Applied Biological Sciences, 3(2), 27-31.
Nadiya Jan, K., zarafshan, K. & Singh, S. (2017). Stinging nettle (Urtica dioica L.): a reservoir of nutrition and bioactive components with great functional potential. Food Measure,11, 423-433.
Otoni, C. G., Avena-Bustillos, R. J., Olsen, C. W., Bilbao-Sainz, C. & McHugh, T. H. (2016). Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions. Journal of Food Hydrocolloids, 57, 72-79.
Petrou, S., Tsiraki, M., Giatrakou, M. &Savvaidis. N. (2012). Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International Journal of Food Microbiology, 156, 264-271.
Przysiezna, E. (2005). Effect of chilling storage time on the proteolysis and lipid chilling storage time on the proteolysis and lipid oxidation in vaccum-packed turkey breast muscles. Polish Journal of Food and Nutrition Sciences, 14, 397-402.
Ramtin, M., Massiha, A., Khoshkholgh-Pahlaviani, M. R. M., Issazadeh, K., Assmar, M. & Zarrabi, S. (2014). Evaluation of the antibacterial activities of essential oils of Iris pseudacorus and Urtica dioica. Zahedan Journal of Research in Medical Sciences,16(3), 35-39.
Sadr Isfahani, N., Anvar, S.A.A. & Ahari, H. (2019). Urtica diocia extract-mediated biosynthesis of nanoemulsion as antimicrobial products effected on Sander lucioperca at Refrigerator temperature. Iranian Journal of Aquatic Animal Health, 5(1), 45-56.
Salehi, A. (2014). A review of the turkey meat production industry in Iran. Zootecnicainternational, 24-28.
Simitzis, P. E., G. K. Symeon, M. A. Charismiadou, A. G. Ayou-tanti, & S. G. Deligeorgis. (2011). The effects of dietary hesperi-din supplementation on broiler performance and chicken meat characteristics. Canadian Journal of Animal Science, 91, 275–282.
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Adeli Milani, M., Ghobadi Dana, M., Ghanbarzadeh, B., Alizadeh, A. & Ghasemi Afshar, P. (2020). Effect of novel bioactive coating enriched with nanoemulsion of mustard essential oil on the quality of turkey meat. Journal of Food and Nutrition Research, 59, 71-80.
Alp, E. & Aksu, M. I. (2010). Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef. Meat Science, 86 ,468-473.
Ahmadi, M., Razavilar, V., Motallebi, A. A., Esmailzadeh Kenari, R. & Khanipour, A. A. (2014). Effects of hydroalcoholic and water extracts of nettle leaf (Urtica dioica L.) on chemical properties of superchilled minced meat of common kilka (clupeonella cultriventris caspia). Journal of Food Quality and Hazards Control, 1, 85-88.
Almasi, H., Zandi, M., Beigzadeh, S., Haghju, S. & Mehrnow, N. (2016). Chitosan films incorporated with nettle (Urtica dioica L.) extract-loaded nanoliposomes: Antioxidant
activity and release properties. Journal of Microencapsulation, 33(5), 449-459.
Almasi, H., Ghanbarzadeh, B. & Pezeshki Najafabadi. A. (2009). Improving the physical properties of starch and starch – carboxymethyl cellulose composite biodegradable films. Food Science and Technology, 6(3),1-11 [In Persian].
Anonymous. (2008). The guideline on Health supervision over raw animal origin products. Public health office, Iran Veterinary Organization. https://www.ivo.ir [In Persian].
for the Control and health supervision of raw livestock products
Antoniewski, M. N., Barringer, S. A., Knipe, C. L. & Zerby, H. N. (2007). Effect of a Gelatin Coating on the Shelf Life of Fresh Meat. Journal of Food Science, 72(6), 382-387.
Baston, O. & Barna, O. (2010). Raw chicken leg and breast sensory evaluation. Food Science and Technology, 11(1), 25-30.
Casaburi, A., Piombino, P., Nychas, G.J., Villani, F. & Ercolini, D. (2015). Bacterial population and the voatilome associated to meat spoilage. Food Microbiology, 45, 85-103.
Chouliara, E., Karatapanis, A., Savvaidis, I. N., & Kontominas, M. G. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4° C. Food Microbiology, 24(6), 607-617.
Contini, C., Alvarez, R., O Sullivan, M., Dowling, D. P., Gargan, S. O. & Monahan, F. J. (2013). Effect of an active packaging with Citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Science, 96(3), 1171-6.
Djenane, D., Sánchez-Escalante, A., Beltran, J. A. & Roncalés, P. (2002). Ability of α-tocopherol, taurine and rosemary in combination with vitamin C, to increase the oxidative sta-bility of beef steaks packaged in modified atmosphere. FoodChemistry, 76, 407-415.
Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. & Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115, 66-70.
Feng, X., Moon, S. H., Lee, H.Y. & Ahn, D. U. (2017). Effect of irradiation on the parameters that influence quality characteristics of raw turkey breast meat. Radiation Physics and Chemistry, 130, 40-46.
Fernández-Pan, I., Carrión-Granda, X. & Maté, J. I. (2014) Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control, 36, 69-75.
Gharibzahedi, S. M. T. & Mohammadnabi. S. (2016). Characterizing the novel surfactant-stabilized nanoemulsions of stinging nettle essential oil: Thermal behaviour, storage stability, antimicrobial activity and bioaccessibility. Journal of Molecular Liquids, 224, 1332-1340.
Gharibzahedi, S. M. T. & Mohammadnabi, S. (2017). Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. International Journal of Biological Macromolecules, 95, 769-777.
Gul, S.l., Demirci, B., Baser, K. H.C., Akpulat, H. A. & Aksu, P. (2012). Chemical Composition and in Vitro Cytotoxic, Genotoxic Effects of Essential Oil from Urtica dioica L. Bulletin of Environmental and Contamination Toxicology, 88(5), 666-671.
Gulchin, İ., Küfrevioğlu, İ., Oktay, M. & Büyükokuroğlu, M. E. (2004). Antioxidant, antimicrobial antiulcer and analgestic activities of nettle (Urtica dioica L.). Journal of Ethnopharmacol, 90, 205-15.
Huang, Y., Zeng, X., Zhu, Q., Lu, K., Xu, Q. & Ye, C. H. (2018). Development of an active packaging with molecularly imprinted polymers for beef preservation. Packaging Technology and Science, 31, 213-220
ICMSF: 1986. International Commission on Microbiological Specifications for Foods. Microorganisms in foods. 2: sampling for microbiological analysis: principles and specific applications (2ndcedition) Blackwell Scientific Publications, 131-134.
ISO 17410: 2001. Microbiology of food and animal feeding stuffs Horizontal methodfor the enumeration of sychrotrophic microorganisms. International Organization for Standardization. Prague: Czech office for standards, metrology and testing.
Keykhosravy, K., Khanzadi, S. & Hashemi, M. (2020). Chitosanloaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens, International Journal of Biological Macromolecules, 150, 904-913.
López-Caballero, M. E., Góamez-Guillén, M. C., Pérez-Mateos, M. & Montero, P.
(2005). A functional chitosan-enriched fish sausage treated by high pressure. Journal of Food Science, 70(3), 166-171.
McClements, D. J. (2011). Edible nanoemulsions: Fabrication, properties, andfunctional performance. Journal of Soft Matter,7(6), 2297-2316.
Massoud, M. A., Adel, M. M., Zaghloul, O. A., Mohamed, M. E. & Abdel-Rheim, K. H. (2018). Eco-friendly nano-emulsion formulation of Mentha piperita against stored product pest Sitophilus oryzae. Advances in Crop Science and Technology, 6(6), 1-6.
Modorresi Chahardehi, A., Ibrahim, D. & Fariza Sulaiman, Sh. (2009). Antioxidant Activity and Total Phenolic Content of Some Medicinal Plants in Urticaceae Family. Journal of Applied Biological Sciences, 3(2), 27-31.
Nadiya Jan, K., zarafshan, K. & Singh, S. (2017). Stinging nettle (Urtica dioica L.): a reservoir of nutrition and bioactive components with great functional potential. Food Measure,11, 423-433.
Otoni, C. G., Avena-Bustillos, R. J., Olsen, C. W., Bilbao-Sainz, C. & McHugh, T. H. (2016). Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions. Journal of Food Hydrocolloids, 57, 72-79.
Petrou, S., Tsiraki, M., Giatrakou, M. &Savvaidis. N. (2012). Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International Journal of Food Microbiology, 156, 264-271.
Przysiezna, E. (2005). Effect of chilling storage time on the proteolysis and lipid chilling storage time on the proteolysis and lipid oxidation in vaccum-packed turkey breast muscles. Polish Journal of Food and Nutrition Sciences, 14, 397-402.
Ramtin, M., Massiha, A., Khoshkholgh-Pahlaviani, M. R. M., Issazadeh, K., Assmar, M. & Zarrabi, S. (2014). Evaluation of the antibacterial activities of essential oils of Iris pseudacorus and Urtica dioica. Zahedan Journal of Research in Medical Sciences,16(3), 35-39.
Sadr Isfahani, N., Anvar, S.A.A. & Ahari, H. (2019). Urtica diocia extract-mediated biosynthesis of nanoemulsion as antimicrobial products effected on Sander lucioperca at Refrigerator temperature. Iranian Journal of Aquatic Animal Health, 5(1), 45-56.
Salehi, A. (2014). A review of the turkey meat production industry in Iran. Zootecnicainternational, 24-28.
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