کاربرد الیاف الکتروریسی شده بر پایه زئین حاوی عصاره زنیان در نگهداری فیله های بوقلمون

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه رازی، کرمانشاه، ایران

2 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه رازی، کرمانشاه، ایران،

چکیده

سابقه و هدف: بسترهای الیافی بر پایه پلیمرهای طبیعی و تهیه‌شده با تکنیک الکتروریسی به دلیل داشتن نسبت سطح به حجم بالا و ویژگی-های مکانیکی مناسب توجه روزافزونی را در زمینه بسته‌بندی فعال دریافت کرده‌اند. الیاف الکتروریسی‌شده می‌توانند به عنوان یک روش امیدوارکننده به منظور حفاظت ترکیبات ضدمیکروبی/آنتی‌اکسیدان در برابر عوامل خارجی مورد استفاده قرار گیرند، که در این صورت می-توان از آن‌ها در پزشکی، شیمی و بسته‌بندی فعال و هوشمند استفاده نمود. با توجه به آنکه فیله بوقلمون تحت تاثیر فعالیت میکروبی و تغییرات محیطی حین نگهداری در دمای یخچال قرار می‌گیرد، مطالعه بهبود مدت زمان ماندگاری آن اجتناب‌ناپذیر می‌باشد. لذا، هدف از این مطالعه بررسی کاربرد الیاف الکتروریسی‌شده بر پایه زئین حاوی عصاره زنیان در نگهداری فیله بوقلمون بود.
مواد و روش‌ها: در مطالعه حاضر، بسترهای الیافی زئین حاوی غلظت‌های مختلف عصاره زنیان (75/0%، 5/1% و 3%) با استفاده از تکنیک الکتروریسی تحت شرایط تنظیم‌شده ذیل تهیه ‌شدند: نرخ جریان = ml/h 8/0، ولتاژ = kg m2/s3 A 103 × 17 و فاصله سرنگ از غلطک جمع‌کننده الیاف = 20 سانتی‌متر. گیاه زنیان از بازار واقع در شهر کرمانشاه خریداری گردید. پارامترهای شیمیایی (pH، میزان بازهای فرار کل و عدد پراکسید) و میکروبی (تعداد باکتری‌های کل، باکتری‌های مولد اسید لاکتیک، کلیفرم‌ها و مخمرها/کپک‌ها) نمونه‌های فیله بوقلمون در مدت 8 روز نگهداری در دمای یخچال بررسی گردید. محیط کشت‌های مورد استفاده به ترتیب شامل پلیت کانت آگار، de Man, Rogosa and Sharpe آگار، ویولت رد بایل آگار و دی‌کلران رزبنگال کلرامفنیکل آگار بود.
یافته‌ها: کارایی انکپسوله‌کردن عصاره هیدروالکلی زنیان 75/0%، 5/1% و 3% در الیاف زئین به ترتیب 34/0 ± 72/88%، 21/0 ± 67/89% و 29/0 ± 56/89% بود. یافته‌های این مطالعه نشان داد که کمترین جمعیت میکروبی و تغییرات شیمیایی به‌طور معنی‌داری در فیله‌های بوقلمون بسته‌بندی‌شده با الیاف زئین + عصاره زنیان 3% مشاهده شد (05/0 > P). در این بسته‌بندی، در انتهای مطالعه، میزان pH، بازهای فرار کل، عدد پراکسید، شمارش کلی ‌باکتری‌ها، باکتری‌های مولد اسیدلاکتیک، کلیفرم‌ها و مخمرها/کپک‌ها به ترتیب 52/6، mg N/100 g 33/2، meq peroxide/kg lipid 49/0، log CFU/g 41/5، log CFU/g 72/4، log CFU/g 83/3 و log CFU/g 41/2 بود.
نتیجه‌گیری کلی: یافته‌های این مطالعه بیانگر کاربرد بسترهای الیافی زئین + عصاره زنیان 3% در افزایش مدت زمان ماندگاری فیله بوقلمون به مدت 8 روز نگهداری در دمای یخچال با حفظ کیفیت ویژگی‌های میکروبی و فیزیکی-شیمیایی محصول بود. به منظور کاربرد پلیمرهای طراحی‌شده در بسته‌بندی فعال مواد غذایی، تحقیقات بیشتر درباره ویژگی‌های فیزیکی-مکانیکی، ساختاری و پایداری حرارتی آن‌ها ضروری می‌باشد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Application of electrospun fibers based on zein containing Ajowan extract in preservation of turkey fillets

نویسندگان [English]

  • Yasser Shahbazi 1
  • Nassim Shavisi 2
1 Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
2 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
چکیده [English]

Background and objectives: Electrospun fiber mats prepared by electrospinning technique from natural polymers have received growing attentiveness in the field of active packaging because of the high surface area to volume ratio and appropriate mechanical characteristics. Multifunctional polymeric electrospun fibers may be utilized as a promising approach to protect antioxidant/antimicrobial constituents from external effects with possible utilizations in medicine, chemistry, and smart/active food packaging materials. Given that turkey fillets are sensitive to deterioration owing to the environmental and microbial effects during refrigerated storage conditions further investigations regarding improving the shelf-life properties are of unquestionable interest. The aims of the present study were to investigate application of electrospun fibers based on zein containing Ajowan extract in preservation of turkey fillets.
Materials and methods: In the present study, electrospun zein fiber mats containing different concentrations of Ajowan extract (0.75%, 1.5%, and 3%) were prepared using the electrospinning technique which was set up at a flow rate = 0.8 ml/h, voltage = 17 × 103 kg m2/s3 A, tip-collector distance = 20 cm, and syringe volume = 1 ml. Ajowan plant were procured from a regional bazar in Kermanshah, Iran. The chemical (pH, total volatile basic nitrogen, and peroxide value) and microbial (total viable count, lactic acid bacteria, coliforms, and yeasts/molds) of turkey meat samples during 8 days storage at refrigerated conditions were evaluated based on standard methods. The culture media were used as follows: plate count agar, de Man, Rogosa and Sharpe agar, violet red bile agar, and Dichloran rose Bengal chloramphenicol agar, respectively.
Results: The encapsulation efficiency of Ajowan extract 0.75%, 1.5%, and 3% into the zein fibers were 88.72 ± 0.34%, 89.67 ± 0.21%, and 89.56 ± 0.29%, respectively. Our findings showed that the lowest microbial population and chemical changes were significantly found in turkey fillet samples packaged with zein + extract 3% electrospun fiber mats (P < 0.05). In this group, pH, total volatile basic nitrogen, peroxide value, total viable count, lactic acid bacteria, coliforms, and yeasts/molds were determined to be 6.52, 20.33 mg N/100 g, 0.49 meq peroxide/kg lipid, 5.41 log CFU/g, 4.72 log CFU/g, 3.83 log CFU/g, and 2.41 log CFU/g, respectively.
Discussion: Findings of this study indicate that the potential application of electrospun zein + Ajowan extract 3% fiber mats for enhancing the shelf-life properties of turkey fillets to 8 days at refrigerated storage conditions with appropriate microbial and chemical properties. To utilize the prepared polymers as active food packaging, further research is required regarding their physic-mechanical, structural, and thermal stability properties.

کلیدواژه‌ها [English]

  • electrospun fibers
  • zein
  • Ajowan extract
  • turkey fillets

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نشریه فرآوری و نگهداری مواد غذایی
دوره 15، شماره 4
دی 1402
صفحه 45-62

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