| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 2,996 |
| تعداد مقالات | 33,553 |
| تعداد مشاهده مقاله | 44,160,526 |
| تعداد دریافت فایل اصل مقاله | 20,533,961 |
بررسی امواج فراصوت در استخراج ترکیبات فنولیک و تاثیر باکتری‌های لاکتیکی در بهبود خواص بیولوژیک آب تمشک سیاه و جلوگیری از اکسیداسیون ماهی تیلاپیا | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 22، شماره 2 - شماره پیاپی 75، دی 1402، صفحه 131-154 اصل مقاله (766.68 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.362564.1367 | ||
| نویسندگان | ||
| محمد مهدی کریمخانی1؛ عبداله جمشیدی* 2؛ محمود نصرالله زاده3؛ محمد آرمین4؛ طیبه زینلی5؛ سید مهدی جعفری6 | ||
| 1دانشجوی دکتری تخصصی بهداشت مواد غذائی. گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد ، ایران | ||
| 2استاد، گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد ، ایران | ||
| 3دانشیار گروه شیمی،دانشکده علوم پایه ،دانشگاه قم،قم،ایران | ||
| 4دانشیار، گروه زراعت و اصلاح نباتات، واحد سبزوار، دانشگاه ازاد اسلامی، سبزوار، ایران | ||
| 5استادیار بهداشت مواد غذایی، گروه بهداشت عمومی، دانشکده بهداشت، مرکز تحقیقات عوامل اجتماعی موثر بر سلامت، دانشگاه علوم پزشکی بیرجند، | ||
| 6گروه مهندسی مواد و طراحی صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| چکیده | ||
| در این مطالعه، هدف، بررسی تاثیر روش استخراج امواج فراصوت بر ترکیبات فنولیک وهمچنین بهبود خصوصیات آب تمشک سیاه (Rubus Dolichocarpus) با افزودن باکتری‌های لاکتوباسیلوس گازری و لاکتوباسیلوس کازئی است. ابتدا آب تمشک‌ها با استفاده از امواج فراصوت با فرکانس ثابت در توان‌های 225، 245 و 265 وات و زمان‌های متفاوت 30، 60 و 90 دقیقه در دماهای 25، 35، 45، 55 و 65 درجه سانتیگراد استخراج شدند که بیشترین میزان ترکیبات فنولیک در توان 285 وات و زمان 90 دقیقه و در دماهای 25، 35 و 45 درجه سانتیگراد بدست آمده است. سپس باکتری‌ها در آب تمشک سیاه تحت امواج فراصوت قرارداده شده تلقیح شدند و میزان تغییر ترکیبات فنولیک و فلاونوئید، آنتوسیانین‌ها و قدرت آنتی اکسیدانی و مهار آنزیم آلفا آمیلاز و ممانعت از تشکیل تیروزیناز در ساعت‌های مختلف تخمیر تعیین شد. نتایج نشان داده که با افزایش ساعت‌های تخمیر، قدرت بیولوژیک آب میوه و ممانعت از آنزیم‌های آلفا آمیلاز و تیروزیناز افزایش یافت. همچنین میزان ترکیبات فنولیک و فلاونوئید هم با افزایش زمان تخمیر افزایش یافت ولی میزان آنتوسیانین‌ها کاهش یافت و خواص بیولوژیک آب میوه تخمیر شده بیش از 40 درصد ارتقاء پیدا کرده است. همچنین بررسی قدرت آنتی اکسیدانی نمونه‌های آب میوه تحت امواج فراصوت قرارداده شده به همراه فرایند تخمیر در ماهی تیلاپیا در مدت 15 روز بررسی گردید. طبق نتایج بدست آمده در بین نمونه-های آب تمشک، نمونه آب میوه تحت امواج فراصوت قرارداده شده و تخمیر شده با لاکتوباسیلوس گازری قویترین نمونه درکاهش میزان TBARS بود . | ||
| کلیدواژه‌ها | ||
| آب تمشک سیاه؛ باکتری های لاکتیکی؛ آنتی اکسیدان؛ مهار آلفا آمیلاز؛ مهار تیروزیناز | ||
| عنوان مقاله [English] | ||
| Investigating the effect of ultrasound process on the extraction of phenolic compounds and lactic acid bacteria in the improvement of biological properties of black raspberry juice and prevention of tilapia fish oxidation | ||
| نویسندگان [English] | ||
| Mohammad Mahdi Karimkhani1؛ Abdollah Jamshidi2؛ Mahmoud Nasrollahzadeh3؛ Mohammad Armin4؛ Tayebeh Zeinali5؛ seid mehdi jafari6 | ||
| 1Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran | ||
| 2Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran | ||
| 3Department of Chemistry, Faculty of Science, University of Qom, Qom, 37185-359, Iran | ||
| 4Department of Agronomy and plant breeding , Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | ||
| 5Departmen of Public Health, School of Health, Social Determinants of Health Research Center, Birjand Universiy of Medical Sciences, Birjand, Iran | ||
| 6Agricultural Sciences and Natural Resources of Gorgan University, Gorgan, Iran | ||
| چکیده [English] | ||
| The aim of study was to investigate the effect of the ultrasound extraction on phenolic compounds and also to improve the properties of black raspberry juice (Rubus Dolichocarpus) by adding Lactobacillus gaseri and L.casei bacteria. First, raspberry juice was extracted by ultrasonic method with constant frequency at 225, 245, and 265 watts and different times of 30, 60, and 90 minutes at temperatures of 25, 35, 45, 55, and 65 degrees Celsius. The highest amount of phenolic compounds was obtained at the power of 285 watts and time of 90 minutes and at temperatures of 25, 35, and 45 degrees Celsius. Then the bacteria were inoculated in ultrasonicated black raspberry juice and the amount of change in phenolic and flavonoid compounds, anthocyanins, and antioxidant power and inhibition of alpha-amylase enzyme and tyrosinase formation at different hours of fermentation were determined and observed that with increasing fermentation hours, the biological power of fruit juice and inhibition of alpha-amylase and tyrosinase enzymes increased. The amount of phenolic and flavonoid compounds also increased with increasing fermentation time, but the amount of anthocyanins decreased and the biological properties of fermented fruit juice were improved by more than 40%. The antioxidant power of the ultrasounded fruit juice samples along with the fermentation process in tilapia fish was also investigated for 15 days. According to the obtained results among the raspberry juice samples, the fruit juice sample extracted with ultrasound, and fermented with Lactobacillus gaseri was the strongest sample in reducing the amount of TBARS. | ||
| کلیدواژه‌ها [English] | ||
| black raspberry juice, lactic bacteria, antioxidant, Inhibition of alpha-amylase, Tyrosinase inhibition | ||
| مراجع | ||
|
Abirami, A., Nagarani, G., & Siddhuraju, P. (2014). In vitro antioxidant, anti-diabetic, cholinesterase and tyrosinase inhibitory potential of fresh juice from Citrus hystrix and C. maxima fruits. Food Science and Human Wellness, 3(1), 16-25. doi:https://doi.org/10.1016/j.fshw.2014.02.001. Adetuyi, F., & Ibrahim, T. (2014). Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds. Nigerian Food Journal, 32, 128-137. doi:10.1016/S0189-7241(15)30128-4. Bensalem, J., Dal-pan, A., Gillard, E., Calon, F., & Pallet, V. (2015). Protective effects of berry polyphenols against age-related cognitive impairment. journal of nutrition, health & aging, Preprint, pp. 1-18. doi:10.3233/NUA-150051. Bucher, A., & White, N. (2016). Vitamin C in the Prevention and Treatment of the Common Cold. American Journal of Lifestyle Medicine, 10(3), 181-183. doi:10.1177/1559827616629092. Cade, W. T. (2008). Diabetes-related microvascular and macrovascular diseases in the physical therapy setting. Physical Therapy, 88(11), 1322-1335. doi:10.2522/ptj.20080008. Cao, L., Si, J. Y., Liu, Y., Sun, H., Jin, W., Li, Z., Zhao, X-H., & Pan, R. L. (2009). Essential oil composition, antimicrobial and antioxidant properties of Mosla chinensis Maxim. Food Chemistry, 115(3), 801-805. doi:https://doi.org/10.1016/j.foodchem.2008.12.064. Chen, W., Xie, C., He, Q., Sun, J., & Bai, W. (2023). Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research. Food Chemistry: X, 17, 100535. doi:https://doi.org/10.1016/j.fochx.2022.100535. Dalu, K., Nurhayati, N., & Jayus, J. (2019). In Vitro Modulation of Fecal Microflora Growth Using Fermented “Pisang Mas” Banana and Red Guava Juices. Current Research in Nutrition and Food Science Journal, 7, 449-456. doi:10.12944/CRNFSJ.7.2.14. Estévez, M., Li, Z., Soladoye, O. P., & Van-Hecke, T. (2017). Health Risks of Food Oxidation. Advances in food and nutrition research, 82, 45-81. https://doi.org/10.1016/bs.afnr.2016.12.005. Fawole, O., Makunga, N., & Opara, U. (2012). Antibacterial, antioxidant and tyrosinase-inhibition activities of pomegranate fruit peel methanolic extract. BMC Complementary and Alternative Medicine, 12(1),200. doi:10.1186/1472-6882-12-200. García-Burgos, M., Moreno-Fernandez, J., Alférez, M., Díaz-Castro, J., & López-Aliaga, I. (2020). New perspectives in fermented dairy products and their health relevance. Journal of Functional Foods, 72(2) 104059. doi:10.1016/j.jff.2020.104059. Ghauri, S., Raza, S. Q., Imran, M., Saeed, S., Rashid, M., & Naseer, R. (2021). Assessment of α-amylase and α-glucosidase inhibitory potential of Citrus reticulata peel extracts in hyperglycemic/hypoglycemic rats. 3 Biotech, 11(4), 167. doi:10.1007/s13205-021-02717-8. Hematyar, N., Rustad, T., Sampels, S., & Dalsgaard, T. (2019). Relationship between lipid and protein oxidation in fish. A Review. Aquaculture Research, 50(5), 1393-1403. doi:10.1111/are.14012. Hossain, A., Senadheera, T., Dave, D., & Shahidi, F. (2023). Phenolic profiles of Atlantic sea cucumber (Cucumaria frondosa) tentacles and their biological properties. Food Research International, 163(2) 112262. doi:10.1016/j.foodres.2022.112262. Kallscheuer, N., Menezes, R., Foito, A., da Silva, MH., Braga A, Dekker, W., Sevillano, DM., Rosado-Ramos, R., Jardim, C., Oliveira, J., Ferreira, P., Rocha, I., Silva, AR., Sousa, M., Allwood, JW., Bott, M., Faria, N., Stewart, D., Ottens, M., Naesby, M., Nunes Dos Santos, C., & Marienhagen, J. (2019). Identification and microbial production of the raspberry phenol salidroside that is active against huntington's disease. Plant Physiology, 179(3), 969-985. doi: 10.1104/pp.18.01074. Karimkhani, M. M., Shaddel, R., Khodaparast, M., Vazirian, M., & Piri-Gheshlaghi, S. (2016). Antioxidant and antibacterial activity of safflower (Carthamus tinctorius L.) extract from four different cultivars. Quality assurance and safety of crops & foods, 8(4) 1-10. doi:10.3920/QAS2015.0676. Karimkhani, M. M., Salarbashi, D., Sanjari Sefidy, S., & Mohammadzadeh, A. (2019). Effect of extraction solvents on lipid peroxidation, antioxidant, antibacterial and antifungal activities of Berberis orthobotrys Bienerat ex C.K. Schneider. Journal of Food Measurement and Characterization, 13(1), 357-367. doi:10.1007/s11694-018-9951-9. Kasalkheh, R., Jorjani, E., Sabouri, H., Habibi, M., & Sattarian, A. (2018). Micro-morphology of Rubus L. Sub-genus Rubus L. in north of Iran. Applied Biology, 31(3), 115-125. doi:10.22051/jab.2017.10161.1067. Kazeem, M., Adamson, J., & Ogunwande, I. (2013). Modes of inhibition of α-amylase and α-glucosidase by aqueous extract of morinda lucida benth leaf. BioMed research international, 3, 527570. doi:10.1155/2013/527570. Kedare, S. B., & Singh, R. P. (2011). Genesis and development of DPPH method of antioxidant assay. Journal of Food Science and Technology, 48(4), 412-422. doi:10.1007/s13197-011-0251-1. Kompanje, E. J., Jansen, T. C., Van der Hoven, B., & Bakker, J. (2007). The first demonstration of lactic acid in human blood in shock by Johann Joseph Scherer (1814-1869) in January 1843. Intensive Care Medicine, 33(11), 1967-1971. doi:10.1007/s00134-007-0788-7. Kostecka-Gugala, A., Ledwożyw-Smoleń, I., Augustynowicz, J., Wyzgolik, G., Kruczek, M., & Kaszycki, P. (2015). Antioxidant properties of fruits of raspberry and blackberry grown in central Europe. Open Chemistry, 13(1),1313-1325. doi:10.1515/chem-2015-0143. Kumar, K., Srivastav, S., & Sharanagat, V. S. (2021). Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review. Ultrasonics Sonochemistry, 70, 105325. doi:https://doi.org/10.1016/j.ultsonch.2020.105325. Lai, H. H., Chiu, C. H., Kong, M. S., Chang, C. J., & Chen, C. C. (2019). Probiotic Lactobacillus casei: Effective for managing childhood diarrhea by altering gut microbiota and attenuating fecal inflammatory markers. Nutrients, 11(5),1150. doi:10.3390/nu11051150.
Li, S., Tao, Y., Li, D., Wen, G., Zhou, J., Manickam, S., Han, Y., & Chai, W. S. (2021a). Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles. Chemosphere, 276, 130090. doi:https://doi.org/10.1016/j.chemosphere.2021.130090. Li, H., Huang, J., Wang, Y., Wang, X., Ren, Y., Yue, T., Wang, Z., Gao, Z. (2021b). Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation. Food Chemistry, 363, 130351. doi:https://doi.org/10.1016/j.foodchem.2021.130351. Lu, Y., Khoo, T.-J., & Wiart, C. (2014). Phytochemical analysis and antioxidant activity determination on crude extracts of melodinus eugeniifolus barks and leaves from malaysia. Pharmacology & Pharmacy, 05(08), 773-780. doi:10.4236/pp.2014.58087. Mani, S. (2016). Types and importance of berries - A review. American Journal of Biological and Pharmaceutical Research, 1, 46. doi: Mahboubi, M. (2019). Lactobacillus gasseri as a functional food and its role in obesity. International Journal of Medical Reviews, 6(2) 59-64. doi:10.29252/IJMR-060206. Mathew, S., Abraham, T. E., & Zakaria, Z. A. (2015). Reactivity of phenolic compounds towards free radicals under in vitro conditions. Journal of Food Science and Technology, 52(9), 5790-5798. doi:10.1007/s13197-014-1704-0. Medina-Torres, N., Ayora, T., Andrews, H., Sanchez, A., & Pacheco López, N. (2017). Ultrasound assisted extraction for the recovery of phenolic compounds from vegetable sources. Agronomy, 7(3), 47. doi:10.3390/agronomy7030047. Mei, Z., & Li, D. (2022). The role of probiotics in vaginal health. Frontiers in Cellular and Infection Microbiology, 12, 963868. doi:10.3389/fcimb.2022.963868. Nezafat, Z., Karimkhani, M. M., Nasrollahzadeh, M., Javanshir, S., Jamshidi, A., Orooji, Y., Jang, H., & Shokouhimehr, M. (2022). Facile synthesis of Cu NPs@Fe3O4-lignosulfonate: Study of catalytic and antibacterial/antioxidant activities. Food and Chemical Toxicology, 168, 113310. doi:https://doi.org/10.1016/j.fct.2022.113310. Nguyen, Chi & Nguyen, Ha. (2018). Ultrasonic effects on the quality of mulberry juice. Beverages, 4(3), 56. 10.3390/beverages4030056. Nishida, K., Sawada, D., Kuwano, Y., Tanaka, H., & Rokutan, K. (2019). Health benefits of Lactobacillus gasseri CP2305 tablets in young adults exposed to chronic stress: A randomized, double-blind, placebo-controlled study. Nutrients, 11(8),1859. doi:10.3390/nu11081859 Oboh, G., Akinyemi, A. J., & Ademiluyi, A. O. (2012). Inhibition of α-amylase and α-glucosidase activities by ethanolic extract of Telfairia occidentalis (fluted pumpkin) leaf. Asian Pacific journal of tropical biomedicine, 2(9), 733-738. doi:10.1016/S2221-1691(12)60219-6. Parry, J., Su, L., Luther, M., Zhou, K., Yurawecz, M. P., Whittaker, P., & Yu, L. (2005). Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils. Journal of agricultural and food chemistry, 53(3), 566-573. doi:10.1021/jf048615t. Peng, S., Zhu, M., Li, S., Ma, X., & Hu, F. (2023). Ultrasound-assisted extraction of polyphenols from Chinese propolis. Frontiers in Sustainable Food Systems, 7. doi:10.3389/fsufs.2023.1131959. Pimentel, T. C., Brandão, L. R., de Oliveira, M. P., da Costa, W. K. A., & Magnani, M. (2021). Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature. Trends in Food Science & Technology, 114, 722-737. doi:10.1016/j.tifs.2021.06.030. Ponder, A., & Hallmann, E. (2020). The nutritional value and vitamin C content of different raspberry cultivars from organic and conventional production. Journal of Food Composition and Analysis, 87, 103429. doi:10.1016/j.jfca.2020.103429. Schütz, Katrin & Carle, Reinhold & Schieber, Andreas. (2006). Taraxacum—A review on its phytochemical and pharmacological profile. Journal of ethnopharmacology. 107. 313-23.. https://doi.org/10.1016/j.jep.2006.07.021 Sharma, R., Garg, P., Kumar, P., Bhatia, S., & Kulshrestha, S. (2020). Microbial fermentation and its role in quality improvement of fermented foods. Fermentation, 6. doi:10.3390/fermentation6040106. Tadera, K., Minami, Y., Takamatsu, K., & Matsuoka, T. (2006). Inhibition of alpha-glucosidase and alpha-amylase by flavonoids. Journal of Nutritional Science and Vitaminology (Tokyo), 52(2), 149-153. doi:10.3177/jnsv.52.149. Thitimuta, S., Pithayanukul, P., Nithitanakool, S., Bavovada, R., Leanpolchareanchai, J., & Saparpakorn, P. (2017). Camellia sinensis L. extract and its potential beneficial effects in antioxidant, anti-inflammatory, anti-hepatotoxic, and anti-tyrosinase activities. Molecules, 22(3), 401. doi:10.3390/molecules22030401. Tsuda, T. (2016). Recent progress in anti-obesity and anti-diabetes effect of berries. Antioxidants (Basel), 5. doi:10.3390/antiox5020013. Wang, K., Qi, J., Jin, Y., Li, F., Wang, J., & Xu, H. (2022). Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice. Food Bioscience, 48, 101782. doi:https://doi.org/10.1016/j.fbio.2022.101782. Xu, H., Li, X.-F., Xin, X., Mo, L., Zou, Y., Zhao, G., Yu., & Chen, K. (2021). Antityrosinase mechanism and antimelanogenic effect of arbutin esters synthesis catalyzed by whole-cell biocatalyst. Journal of Agricultural and Food Chemistry, 69. doi:10.1021/acs.jafc.0c07379. Yang, F., Wang, Y.-p., & Zhao, H. (2019). Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae. Food Science and Technology, 40(6). doi:10.1590/fst.29918. Yao, J., Chen, J., Yang, J., Hao, Y., Fan, Y., Wang, C., & Li, N. (2020). Free, soluble-bound and insoluble-bound phenolics and their bioactivity in raspberry pomace. LWT, 135(49), 109995. doi:10.1016/j.lwt.2020.109995. Zhang, W. Q., Quan, K. Y., Feng, C. J., Zhang, T., He, Q. W., Kwok, L. Y., & Chen, Y. F. (2022). The Lactobacillus gasseri G098 strain mitigates symptoms of DSS-induced inflammatory bowel disease in mice. Nutrients, 14(18). doi:10.3390/nu14183745. Zhao, Y. S., Eweys, A. S., Zhang, J. Y., Zhu, Y., Bai, J., Darwesh, O. M., Zhang, HB., & Xiao, X. (2021). Fermentation affects the antioxidant activity of plant-based food material through the release and production of bioactive components. Antioxidants (Basel), 10(12). doi:10.3390/antiox10122004. Ziaolhagh, S., & Zare, S. (2022). Effect of ultrasound on the extraction of phenolic compounds and antioxidant activity of different parts of walnut fruit. Iranian Food Science and Technology Research Journal, 18(3), 85-98. doi:10.22067/ifstrj.2021.72602.1114. | ||
|
آمار تعداد مشاهده مقاله: 250 تعداد دریافت فایل اصل مقاله: 76 |
||