| تعداد نشریات | 285 |
| تعداد نشریات سازمان | 83 |
| تعداد شمارهها | 3,107 |
| تعداد مقالات | 34,629 |
| تعداد مشاهده مقاله | 49,714,090 |
| تعداد دریافت فایل اصل مقاله | 80,113,538 |
تأثیر عصاره نعنا (Mentha spicata L.) در پوشش چندسازهای کربوکسی متیل سلولز اسید اولئیک بر ماندگاری فیله ماهی طی دوره نگهداری در شرایط سرد | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 3، دوره 36، شماره 5 - شماره پیاپی 103، آذر و دی 1399، صفحه 724-733 اصل مقاله (515.59 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2020.343042.2797 | ||
| نویسندگان | ||
| زهرا احمدی1؛ داریوش خادمی شورمستی* 2 | ||
| 1دانشآموخته کارشناسی ارشد، علوم و صنایع غذایی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران | ||
| 2استادیار، گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران | ||
| چکیده | ||
| شناسه دیجیتال (DOR): 98.1000/1735-0905.1399.36.724.103.5.1578.1583 امروزه تمایل به استفاده از زیست نگهدارندهها ازجمله عصارههای گیاهی بهعنوان جایگزین پاداکسندهها و ضدمیکروبهای مصنوعی افزایش یافته است. از سوی دیگر افزودن چربیها ازجمله اسید اولئیک به زیستبسپارها در بستهبندیهای فعال، موجب کاهش نفوذپذیری آنها نسبت به بخار آب میشود. بهمنظور بررسی تأثیر پاداکسندگی و ضدمیکروبی عصاره نعناع دشتی در پوشش زیستچندسازهای بر پایه کربوکسی متیل سلولز بر ماندگاری فیله ماهی کپور معمولی در شرایط سرد، آزمایشی در قالب یک طرح کاملاً تصادفی با 6 تیمار شامل پوشش کربوکسی متیل سلولز (2.5%) به تنهایی یا در ترکیب با اسید اولئیک (1.5%) و غنی شده با سطوح 0.5، 1، 1.5 و 2 درصد عصاره نعناع دشتی و 3 تکرار در هر تیمار بهمدت 9 روز اجرا شد. نتایج نشان داد که اسید اولئیک اثر حفاظتی پوشش کربوکسی متیل سلولز را بهبود بخشید. بهکارگیری عصاره نعناع دشتی در پوشش زیست چندسازهای، بهویژه در بالاترین غلظت، بهطور معنیداری (p <0.05) موجب کاهش شمار باکتریهای سرمادوست، شاخص اسیدتیوباربیتوریک، اسیدهای چرب آزاد، مجموع ترکیبهای ازته فرّار و pH فیلههای ماهی کپور طی دوره نگهداری در شرایط سرد شد. تأثیر پاداکسندگی و ضدمیکروبی عصاره نعناع دشتی وابسته به غلظت بود. بنابراین عصاره نعناع دشتی با دارا بودن خواص پاداکسندگی و ضدمیکروبی در ترکیب با پوشش چندسازهای کربوکسی متیل سلولز- اسید اولئیک، میتواند بهعنوان یک زیستنگهدارنده در بستهبندی فعال، برای حفظ کیفیت و افزایش زمان ماندگاری فیله ماهی طی نگهداری کوتاهمدت در یخچال مورد استفاده قرار گیرد. | ||
| کلیدواژهها | ||
| اسید اولئیک؛ بستهبندی فعال؛ زیستچندسازهای؛ کربوکسی متیل سلولز؛ نعناع (Mentha spicata L) | ||
| عنوان مقاله [English] | ||
| Effects of Mentha spicata L. extract in carboxymethyl cellulose-oleic acid composite coating on the shelf life of fish fillets during cold storage | ||
| نویسندگان [English] | ||
| Z. Ahmadi1؛ D. Khademi Shurmasti2 | ||
| 1M.Sc. graduated, Food Science and Industry, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran | ||
| 2Department of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran | ||
| چکیده [English] | ||
| Today, the tendency has increased to the use of bio-preservatives, including plant extracts, as an alternative to synthetic antioxidants and antimicrobials. On the other hand, the addition of lipids, such as oleic acid to biopolymers in active packaging reduces their permeability to water vapor. To investigate the antioxidant and antimicrobial effect of Mentha spicataL. extract in bio-composite carboxymethyl cellulose-based coating on the shelf life of common carp fillets in cold conditions, an experiment was conducted in a completely randomized design with six treatments including carboxymethyl cellulose coating (CMS, 2.5%), CMS combined with oleic acid (OA, 1.5%), CMS combined with OA and enriched with 0.5, 1, 1.5 and 2% Mentha spicataextract, and three replications for 9 days. The results showed that OA improved the protective effect of CMS. The use of Mentha spicata extract in the bio-composite coating, especially at the highest concentrations, significantly (p < /em> <0.05) reduced the number of psychrotrophic bacteria, the index of thiobarbituric acid, free fatty acids, total volatile nitrogen compounds, and pH of common carp fillets during cold storage. The antioxidant and antimicrobial effect of Mentha spicataextract was dose-dependent. Therefore, Mentha spicata extract, with its antioxidant and antimicrobial properties in combination with the composite coating of CMS-OA, can be used as a bio-preservative in active packaging, to maintain quality and increase the shelf life of fish fillets during short-term storage in refrigeration. | ||
| کلیدواژهها [English] | ||
| Oleic acid, active packaging, bio-composite, carboxymethyl cellulose, Mentha spicata L | ||
| مراجع | ||
|
- Baghlani, N., Hosseini, S.M., Jafarpour, S.A, Mousavi, S.M. and Khodanazary, A., 2018. Effect of carboxymethyl cellulose edible coating enriched with Satureja hortensis extract on the biochemical, microbial and sensory characteristics of refrigerated Lethrinus nebulosus fillets. Journal of Food Sciences and Technology, 78(15): 191-203. - Burt, S., 2004. Essential oils: their antibacterial propertied and potential application in foods-a review. International Journal of Food Microbiology, 94(3): 223-253. - Elmastas, M., Ozturk, L. and Gokce, I., 2005. Investigation of antioxidant properties of spearmint (Mentha spicata L.). Asian Journal of Chemistry, 17(1): 137-148. - Elmastas, M., Dermirtas, I. and Isildak, O., 2006. Antioxidant activity of s-carvone isolated from spearmint (Mentha Spicata L. Fam Lamiaceae). Journal of Liquid Chromatography & Related Technologiesw, 29: 1465-1475. - Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. and Chi, Y., 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Journal of Food Chemistry, 115: 66-70. - Flick, G.J., Lovell, R.T., Enriquez-Ibarra, L.G. and Argarosa, G.C., 1994. Changes in the nitrogenous compounds in freshwater crayfish (Procambarus clarkii) tail meat stored in ice. Journal of Muscle Foods, 5(2): 105-118. - Ghanbarzadeh, B. and Almasi, H., 2009. Investigating of physical properties of carboxymethyl cellulose-oleic acid composite biodegradable edible films. Journal of Food Sciences and Technology, 6(2): 35-42. - Ghanbarzadeh, B. and Almasi, H., 2011. Physical properties of edible emulsified based on carboxymethyl cellulose and oleic acid. International Journal of Biological Macromolecules, 48: 44-49. - Gimenez, B., Roncales, P. and Beltran, J.A., 2002. Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 84: 1154-1159. - Goulas, A.E. and Kontominas, M.G., 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes. Food chemistry, 93(3): 511-520. - Jeon, Y.J., Kamil, J.Y. and Shahidi, F., 2002. Chitosan as an edible invisible film for quality presevation of herring and Atlantic cod. Journal of Agriculture and Food Chemistry, 50: 5167-5178. - Jebelli Javan, A., Ahmadi Hamedani, M., Bayan, M., Keykhosravy, K., Abdollahi, Z. and Kanani, M., 2014. Antioxidant and antimicrobial effects of different mints, themost widely used in Caspian Sea areas, Iran. Journal of Veterinary Laboratory Research, 6: 93-102. - Kee, L.A., Shori, A.B. and Ahmad Salihin Baba, A.S., 2017. Bioactivity and health effects of Mentha spicata. Integrative Food, Nutrition and Metabolism, 5(1): 1-2. - Mac Faddin, J.F., 2000. Biochemical Tests for Identification of Medical Bacteria. Lippincott Williams & Wilkins, 912p. - Mahjoob, R. and Ataye Salehi, E., 2019. The effect of carboxymethyl cellulose film containing essential oils of cinnamon and cloves on the shelf life of refrigerated beef. Journal of Food Technology and Nutrition, 16(3): 103-111. - Mokhayeri, K., Koohsari, H. and Seyyed Alangi, S.Z., 2017. Determination of chemical composition and minimum inhibitory concentration and minimum bactericidal concentration of Mentha spicata L. essential oil against Staphylococcus and Escherichia coli. Journal of Food Microbiology, 4(4): 9-19. - Mozdastan, S., Ebrahimzadeh, M.A. and Khalili, M., 2015. Comparing the impact of different extraction methods on antioxidant activities of myrtle (Myrtus communis L.). Journal of Mazandaran University of Medical Sciences, 25(127): 10-24. - Niksic, Ha., Duric, K., Omeragic, E., Niksic, He., Muratovic, S. and Becic, F., 2018. Chemical characterization, antimicrobial and antioxidant properties of Mentha spicata L. (Lamiaceae) essential oil. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, 50: 443-448. - Noshirvani, N., Ghanbarzadeh, B., Rezaei Mokarram, R., Hashemi, M. and Coma, V., 2017. Preparation and characterization of active emulsified films based on chitosan-carboxymethyl cellulose containing zinc oxide nano particles. International Journal of Biological Macromolecules, 99: 530-538. - Noshirvani, N., Ghanbarzadeh, B., Rezaei Mokarram, R. and Hashemi, M., 2018. Antimicrobial, antioxidant and physical properties of chitosan-carboxymethyl cellulose-oleic acid based films incorporated with cinnamon essential oil. Iranian Journal of Nutrition Sciences & Food Technology, 13(1): 41-52. - Ojagh, S.M., Rezaei, M., Razavi, S.H. and Hosseini, S.M.H., 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120: 193-198. - Raeisi, M., Tajik, H. and Aliakbarlu, J., 2012. Antibacterial effect of carboxymethyl cellulose coating enriched by Zataria Multiflora essential oil and grape seed extract. Medical Laboratory Journal, 6(2): 28-35. - Shahbazi, Y., 2015. Chemical composition and in vitro antibacterial activity of Mentha spicata essential oil against common food-borne pathogenic bacteria. Journal of Pathogens, 2015(2): 916305. - Siripatrawan, U. and Noipha, S., 2012. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocolloids, 27(1): 102-108. - Snoussi, M., Noumi, E., Trabelsi, N., Flamini, G., Papetti, A. and De Feo, V., 2015. Mentha spicata essential oil: chemical composition, antioxidant and antibacterial activities against planktonic and biofilm cultures of Vibrio spp. strains. Molecules, 20: 14402-14424. - Sulieman, A.M.E., Abdelrahman, S.E. and Abdel Rahim, A.M., 2011. Phytochemical analysis of local Spearmint (Mentha spicata) leaves and detection of the antimicrobial activity of its oil. Journal of Microbiology Research, 1(1): 1-4. - Suvanich, V., Jahncke, M.L. and Marshall, D.L., 2000. Changes in selected chemical quality characteristics of channel cat fish frame mince during chill and frozen storage. Journal of Food Science, 65(1): 24-29. - Viji, P., Panda, S.K., Mohan, C.O., Bindu, J., Ravishankar, C.N. and Srinivasa Gopal, T.N., 2016. Combined effects of vacuum packaging and mint extracttreatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel. Journal of Food Science and Technology, 53(12): 4289-4297. - Wu, Z., Tan, B., Liu, Y., Dunn, J., Martorell Guerola, P., Tortajada, M., Cao, Z. and Ji, P., 2019. Chemical composition and antioxidant properties of essential oils from peppermint, native spearmint and scotch spearmint. Molecules, 24(15): 2825. - Zamani, A., 2019. Assessment of spearmint (Mentha spicata L.) extract effect on chemical and bacterial quality of common kilka (Clupeonella cultriventris) surimi during short term storage in refrigerator. Journal of Fisheries Science and Technology, 8(2): 99-108. - Znini, M., Bouklah, M., Majidi, L., Kharchouf, S., Aouniti, A., Bouyanzer, A., Hammouti, B., Costa, J. and Al-Deyab, S.S., 2011. Chemical composition and inhibitory effect of Mentha spicata essential oil on the corrosion of steel in molar hydrochloric acid. International Journal of Electrochemical Science, 6(3): 691-704. | ||
|
آمار تعداد مشاهده مقاله: 624 تعداد دریافت فایل اصل مقاله: 555 |
||