نانوفیبرهای زئین حاوی اسانس گلپر و سینامالدهید در نگهداری فیله ماهی قزل آلای رنگین کمان

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه رازی، کرمانشاه، ایران.

2 2دانشیار، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه رازی، کرمانشاه، ایران. ( *رایانامه نویسنده مسئول: nassim.shavisi@yahoo.com)

3 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه رازی، کرمانشاه، ایران.

چکیده

سابقه و هدف: فیله ماهی قزل‌آلای رنگین کمان به دلیل داشتن مواد مغذی غنی از جمله اسیدهای چرب غیراشباع، محتوای پروتئین بالا، رطوبت بالا و آنزیم‌های اتولیتیک، در شرایط نگهداری در دمای یخچال در برابر تغییرات نامطلوب میکروبی و شیمیایی بسیار آسیب‌پذیر است. اگرچه بسته‌بندی سنتی مواد غذایی بخش مهمی از تحویل مناسب محصولات شیلاتی به مصرف‌کننده است، اما نمی‌تواند آن‌ها را در برابر تخریب میکروبی و اکسایشی حین نگهداری طولانی‌مدت و حمل و نقل محافظت کند. نانوفیبرهای زیست‌تخریب‌پذیر تهیه‌شده به روش الکتروریسی به دلیل بهبود پایداری ترکیبات ضدمیکروبی و آنتی-اکسیدان انکپسوله‌شده می‌توانند در بسته‌بندی فعال مواد غذایی فسادپذیر استفاده شوند. لذا هدف از پژوهش حاضر، مطالعه کاربرد نانوفیبرهای زئین حاوی اسانس گیاه گلپر 1% و سینامالدهید 5/0% بر ویژگی‌های شیمیایی و میکروبی فیله ماهی قزل‌آلای رنگین کمان حین نگهداری در دمای یخچال به مدت ۱۰ روز بود.
مواد و روش‌ها: در این پژوهش، نانوفیبرهای بر پایه زئین حاوی 1% اسانس گلپر و 5/0% سینامالدهید با استفاده از روش الکتروریسی تحت شرایط تنظیم‌شده ذیل تهیه ‌شدند: تعداد نازل = 5، نرخ جریان = ml/h 8/0، فاصله سرسرنگ تزریق از غلطک جمع‌کننده = cm 20 و ولتاژ منبع تزریق = kV 25. تیمارهای طراحی‌شده در مطالعه حاضر برای بسته‌بندی ماهی قزل‌آلای رنگین کمان شامل موارد ذیل بود: 1) گروه کنترل، 2) گروه بسته‌بندی شده با نانوفیبر زئین خالص، 3) گروه بسته‌بندی شده با نانوفیبر زئین + سینامالدهید 5/0%، 4) گروه بسته‌بندی شده با نانوفیبر زئین + اسانس گلپر 1% و 5) گروه بسته‌بندی شده با نانوفیبر زئین + اسانس گلپر 1% + سینامالدهید 5/0%. پارامترهای شیمیایی (میزان بازهای نیتروژنی فرار کل و عدد پراکسید) و میکروبی (تعداد باکتری‌های کل، سایکروتروف و انتروباکتریاسه) نمونه‌های فیله ماهی قزل‌آلای رنگین کمان در مدت 10 روز نگهداری در دمای یخچال بررسی گردید. محیط کشت‌های مورد استفاده به ترتیب شامل پلیت کانت آگار و ویولت رد بایل گلوکز آگار بود. آنالیز آماری داده‌ها با استفاده از نرم‌افزار SPSS نسخه 21 صورت گرفت. ویژگی‌های شیمیایی و میکروبی با استفاده از Tukey HSD آنالیز شد.
یافته‌ها: طبق یافته‌های مطالعه حاضر، Butanoic acid, 2-methyl hexyl ester (18/36%) و Acetic acid, octyl ester (94/22%) مهمترین ترکیبات شیمیایی شناسایی‌شده در اسانس گیاه گلپر بود. در تمامی گروه‌های طراحی‌شده شامل فیله‌های ماهی بسته-بندی‌شده با نانوفیبر زئین خالص، زئین + سینامالدهید 5/0%، زئین + اسانس گلپر 1% و زئین + اسانس گلپر 1% + سینامالدهید 5/0% رشد میکروبی (شمارش باکتری‌های کل، باکتری‌های سایکروتروف و خانواده انتروباکتریاسه) و فساد شیمیایی (بازهای نیتروژنی فرار کل و عدد پراکسید) روند افزایشی داشت، اما این روند در گروه کنترل نسبت به سایر گروه‌ها بیشتر بود. گروه-های طراحی‌شده شامل فیله‌های ماهی گروه کنترل، بسته‌بندی‌شده با نانوفیبر زئین خالص، زئین + سینامالدهید 5/0% و زئین + اسانس گلپر 1% به ترتیب در روزهای 4، 6، 6 و 8 نگهداری در دمای یخچال فاسد شدند.
نتیجه‌گیری کلی: یافته‌های این مطالعه نشان داد، نانوفیبرهای الکتروریسی‌شده دارای فعالیت ضدمیکروبی و آنتی‌اکسیدانی می-توانند به عنوان بسته‌بندی فعال برای افزایش مدت زمان نگهداری فیله ماهی قزل‌آلای رنگین کمان در دمای یخچال مورد استفاده قرار گیرند. با این وجود پیشنهاد می‌گردد، ویژگی‌های فیزیکی-مکانیکی پلیمرهای طراحی‌شده و پایداری اسانس گلپر و سینامالدهید در دماهای مختلف در مطالعات آینده مدنظر قرار گیرد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Zein nanofibers containing Heracleum persicum essential oil and cinnamaldehyde in preserving rainbow trout fillets

نویسندگان [English]

  • Maryam Nadimi Pak 1
  • Nassim Shavisi 2
  • Negin Karami 3
1 Master's Graduate, Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
2 2 Associate Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran. (*Corresponding author: nassim.shavisi@yahoo.com)
3 Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
چکیده [English]

Background and objectives: Rainbow trout fillet is very vulnerable to adverse microbial and chemical changes under storage at refrigerated conditions owing to the rich nutrients, including unsaturated fatty acids, high protein content, high moisture content, and autolytic enzymes. Although traditional food packaging is a crucial part of the suitable delivery of fishery products to the consumer, it cannot protect them from microbial and oxidative degradation through extended shelf-life and transportation. Biodegradable nanofibers prepared by electrospinning technique can be used in active packaging of perishable food products due to improved stability of encapsulated antimicrobial and antioxidant compounds. The aim of the present experiment was to study the application of zein nanofibers containing Heracleum persicum essential oil 1% and cinnamaldehyde 0.5% on the chemical and microbial properties of rainbow trout fillets during storage at refrigerated temperature for 10 days.
Materials and methods: In this experiment, zein nanofibers containing H. persicum essential oil 1% and cinnamaldehyde 0.5% were prepared using the electrospinning technique which was set as follows: nuzzle number = 5, flow rate = 0.8 ml/h, tip-collector distance = 20 cm, and voltage = 25 kV. The treatments designed in the present study for rainbow trout packaging were as follows: 1) control group, 2) zein nanofibers, 3) zein + cinnamaldehyde 0.5% nanofibers, 4) zein + H. persicum essential oil 1% nanofibers, and 5) zein + Heracleum persicum essential oil 1% + cinnamaldehyde 0.5% nanofibers. The chemical (total volatile basic nitrogen and peroxide value) and microbial (total viable count, psychrotrophic bacterial count, and Enterobacteriaceae) of rainbow trout fillets during 10 days storage at refrigerated conditions were evaluated based on standard methods. The culture media were used as follows: plate count agar and violet red bile glucose agar. The experiment was performed three times. The analysis of microbial and chemical properties was conducted by employing a Tukey HSD test.
Results: Butanoic acid, 2-methyl hexyl ester (36.18%) and acetic acid, octyl ester (22.94%) were the most important chemical compounds identified in H. persicum essential oil. In all designed groups including trout fillets packaged with pure zein, zein + cinnamaldehyde 0.5%, zein + H. persicum essential oil 1%, and zein + H. persicum essential oil 1% + cinnamaldehyde 0.5% nanofibers, microbial growth and chemical properties had an increasing trend, but this trend was greater in the control group than in the other groups. The designed groups, including trout fillets of the control group, packaged with pure zein, zein + cinnamaldehyde 0.5%, and zein + H. persicum essential oil 1% nanofibers, spoiled on days 4, 6, 6, and 8 of storage at refrigerated temperature, respectively.
Discussion: The findings of this study showed that electrospun nanofibers with antimicrobial and antioxidant activity can be used as active packaging to increase the shelf-life of rainbow trout fillets at refrigerated conditions. It is suggested that the physic-mechanical properties of the designed polymers and the stability of H. persicum essential oil and cinnamaldehyde at different temperatures should be considered in future studies.

کلیدواژه‌ها [English]

  • Electrospinning
  • zein
  • active packaging
  • Heracleum persicum essential oil
  • cinnamaldehyde

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نشریه فرآوری و نگهداری مواد غذایی
دوره 17، شماره 4
دی 1404
صفحه 45-62

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