تولید و ارزیابی میکروامولسیون‌های ضد‌اکسیدان و ضدباکتری طبیعی ترکیبی از اسانس‌های کندر، سیر و سیاهدانه

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشجوی دکتری، گروه مهندسی شیمی، واحد اهر، دانشگاه آزاد اسلامی، اهر، ایران

2 استادیار، گروه مهندسی شیمی، واحد اهر، دانشگاه آزاد اسلامی، اهر، ایران

3 استادیار، گروه مهندسی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران

4 دانشیار، مرکز تحقیقات کاربردی علوم دارویی، دانشگاه علوم پزشکی تبریز، تبریز، ایران

چکیده

سوابق و هدف: اسانس‌های روغنی گیاهان که دارای خاصیت ضدمیکروبی بالایی هستند به عنوان آنتی‌اکسیدان و ماده نگهدارنده طبیعی در صنایع غذایی استفاده می‌شوند. با توجه به خواص اسانس‌های کندر ، سیاهدانه و سیرکاندیدای مناسب جهت استفاده به عنوان آنتی اکسیدان می‌باشند. متاسفانه مانند سایر اسانس‌ها، فراریت بالا و حلالیت نامطلوب اسانس کندر نیز باعث کاهش کارایی آن‌ها می‌شود و کاربرد آن‌ها را مختل می‌کند. به‌همین دلیل در سال‌های اخیر برای جلوگیری از تبخیر و تخریب شدن اسانس‌ها، آن‌ها را در میکرو و نانوذرات فرموله می‌کنند. میکروامولسیون‌ها یک جایگزین خوب برای حل کردن مشکلات عمده و ترکیب اسانس‌ها در محصولات غذایی با استفاده از افزایش پایداری شیمیایی در حضور هوا، نور، رطوبت و درجه حرارت بالا و عواملی که می‌تواند به تبخیر سریع و به تخریب اجزای فعال منجر شود، هستند. میکروامولسیون‌ها از لحاظ ترمودینامیکی پایدار می‌باشند که مزیت این سیستم‌ها نسبت به نانوامولسیون‌ها می‌باشد. همچنین میکروامولسیون‌ها دارای ذراتی با اندازه ی بسیار کوچک هستند، کشش سطحی پایین دارند، مدت زمان طولانی پایدارند و به طور خود به خودی تشکیل می‌شوند. یکی از خواص ویژه‌ی میکروامولسیون‌ها اندازه ذرات آن‌هاست که در حد مقیاس میکرومتری است.
مواد و روش‌ها: فلذا در این تحقیق اسانس‌ کندر، به‌تنهایی و به‌صورت ترکیبی با اسانس سیر و سیاهدانه (با ترکیب درصدهای برابر) باموفقیت از طریق تکنیک خودبه‌خودی کم انرژی در سیستم‌های میکروامولسیون گنجانیده شد. با انجام آزمایش‌های اولیه غربالی دو اسانس سیر و سیاهدانه انتخاب شده و خواص هم افزایی آنها در مقیاس نانو با اسانس کندر مورد بررسی قرار گرفت. برای این منظور میکروامولسیون‌های مختلف با فازهای روغنی متشکله از اسانس خالص کندر، سیر و سیاهدانه و هم‌چنین ترکیب آن‌ها با ترکیب درصدهای برابر تهیه گردید. اثرات پارامترهای فرمولاسیونی مانند غلظت سورفاکتانت، غلظت کوسورفکتانت، غلظت اسانس و آب و همچنین میزان دما و سرعت مخلوط کردن بر روی اندازه ذرات، پراکندگی زیاد (PDI)، کدورت و فعالیت‌های آنتی اکسیدانی نانو ذرات کلوئیدی کندر مورد بررسی قرار گرفت.
یافته‌ها: به عنوان بخشی از این تلاش، یک سیستم میکروامولسیون توسعه یافت که شامل دو فاز روغنی شامل بوسولیا سراتا، سیر و رازیانه بود. طی بررسی اثر ضد باکتریایی نمونه ها، حداقل غلظت بازدارندگی رشد در برابر روش استافیلوکوکوس اورئوس تعیین شد. نتایج میکروبی و کدورت نشان داد که کاهش اندازه ذرات اسانس در محدوده نانو امولسیون می تواند خواص ضد باکتریایی و آنتی اکسیدانی آنها را با استفاده از سیستم های میکروامولسیونی افزایش دهد. نتایج نشان داد که مخلوط این اسانس‌ها، اثر ضد میکروبی وآنتی اکسیدانی بیش‌تری در مقایسه با یک نوع اسانس (با مقادیر برابر) دارد. همچنین نتایج نشان داد که تمام پارامترهای مستقل مورد مطالعه به‌طور معناداری تاثیر بالایی بر روی میکرومولسیون‌های اسانس کندر دارد. فعالیت‌ ضد‌باکتریایی اسانس‌ نیز به دلیل درون‌گیری در میکروامولسیون‌ها به‌طور قابل توجهی افزایش می‌یابد.
نتیجه‌گیری: بنابراین می‌توان، نانوذرات اسانس کندر، سیر و سیاهدانه را با کوچک‌ترین اندازه ذرات، ظاهر مطلوب و خاصیت آنتی اکسیدانی و ضد باکتریایی بالا از طریق فرمولاسیون و تثبیت پارامترهای فرآوری امکان پذیر است. از این نانوذرات می‌توان در مصارف مختلف غذایی و نوشیدنی استفاده کرد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Production and Evaluation of Natural Antioxidant and Antibacterial Microemulsion with Frankincense, Garlic, and Nigella Essential Oil

نویسندگان [English]

  • Soheila molaie 1
  • Behnaz MemarMaher 2
  • Navideh Anarjan 3
  • Hamed Hamishehkar 4
1 Ph.D. student, Department of Chemical Engineering, Ahar Branch, Islamic Azad University, Ahar, Iran
2 Assistant Professor, Department of Chemical Engineering, Ahar Branch, Islamic Azad University, Ahar, Iran,
3 Assistant Professor, Department of Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran
4 Associate Professor, Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
چکیده [English]

Background and objectives: Plant essential oils, known for their strong antimicrobial properties, are utilized as antioxidants and natural preservatives in the food industry. Essential oils from frankincense, garlic, and nigella are particularly suitable for use as antioxidants due to their beneficial properties. However, their effectiveness is often limited by their high volatility and poor solubility, which can impede their use, a chalenge common to many essential oils. To address these issues, recent advanements have focused on encapsulating essential oils in miroemulsion and nanoparticles to prevent evaporation and degradation.
Microemulsions offer a promising solution by enhancing the chemical stability of essential oils, protecting them from air, light, moisture, high temperature, and other factors that could lead to rapid evaporation and degradation. Compared to nanoemulsion, microemulsions are more thermodynamically stable, featuring very small particles with low surface tension. They are stable for a long time, and formed spontaneously. One of the special properties of microemulsions is their particle size, which falls within the micrometer or nanometer range.
, both individually and in equal weight percent mixtures.
Materials and methods: Thus, in this study, the frankincense, garlic, and nigella essentials oil , both alone and in equal weight percent mixtures were successfully placed in microemulsion systems through low energy spontaneity technique. By carring preliminary screening tests out, Garlic and Nigella essential oils were chosen and their synergistic properties with Frankincense essential oil were analyzed at a nano scale. For this purpose, different microemulsions with oily phases of pure essential oils of Frankincense, Garlic, and Nigella and their combination with equal combination percentages were prepared.
Results: As part of this research, a microemulsion system was developed consisting of two oil phases including frankincense, garlic, and nigella essentials oil. During the study on the antibacterial effect of samples, the minimum concentration of growth inhibition against the Staphylococcus aureus method was determined. Microbial and turbidity results manifested that reduced particle size of essential oil in the nanoemulsion range can increase their antibacterial and antioxidant properties in case of using microemulsion systems. Also, Results also showed that a combination of these essential oils had a more microbial and antioxidant effects than one kind of essential oil (with equal amounts). It also became clear that all of the independent parameters studied have a significant effect on frankincense essential oil microemulsions. Due to inclusion in microemulsions, the antibacterial activity of the essential oil is also significantly increased. In analyzing the antibacterial effect of the samples employing the method of determining the minimum concentration of growth inhibition against Staphylococcus aureus, the synergistic effect of the essential oils has increased about 1.6 times or 160 percent and it is avery surprising achievement. The combination of essential oils had a higher inhibitory effect in comparison with the rest of the samples confirming the synergistic effect of the used essential oils
Conclusion: It is possible to create nanoparticles of frankincense, garlic, and nigella essential oil nanoparticles with the smallest particle sizes, good appearance, and high antioxidant and antibacterial properties through formulation and fixing processing parameters synthesized. These nanoparticles can be used in various food and beverage applications.

کلیدواژه‌ها [English]

  • Essential oil
  • Microemulsion
  • Nigella
  • Antioxidant
  • Antibacterial

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نشریه فرآوری و نگهداری مواد غذایی
دوره 16، شماره 2
تیر 1403
صفحه 67-85

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