پژوهش و نوآوری در علوم و صنایع غذایی
بررسی اثر تیمار حرارتی بر ترکیبات و خواص ضدمیکروبی اسانس آویشن شیرازی و دارچین
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 گروه فرآوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
2 گروه زیست‌فناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
3 گروه شیمی مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
4 گروه ماشین آلات صنایع غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
5 گروه شیمی پلیمر، دانشگاه فردوسی مشهد، مشهد، ایران
چکیده
امروزه اسانس‌ها می‌توانند به‌عنوان جایگزین نگهدارنده‌های سنتزی در محصولات غذایی استفاده شوند؛ درصورتی‌که در شرایط فراوری مواد غذایی پایدار بمانند. در تحقیق حاضر، ضمن بررسی ترکیبات تشکیل‌دهندۀ اسانس‌های آویشن شیرازی و دارچین به روش کروماتوگرافی گازی-طیف‌سنجی جرمی، ویژگی‌های ضدمیکروبی دو اسانس، قبل و بعد از فرایند حرارتی (200 درجۀ سانتی‌گراد-10 دقیقه) در برابر باکتری باسیلوس سوبتیلیس و کپک آسپرژیلوس نایجر ارزیابی گردید. براساس نتایج به‌دست‌آمده، فرایند حرارتی اثر قابل‌توجهی بر ترکیبات تشکیل‌دهندۀ اسانس‌ها نداشت. ترکیبات اصلی اسانس دارچین شامل سینامالدهید و اوژنول بود. در آویشن شیرازی نیز ترکیبات شاخص، ترکیبات فنولی بودند که شامل تیمول و کارواکرول بود و در مجموع 61/5 درصد از کل ترکیبات آویشن را تشکیل می‌دادند. حداقل غلظت بازدارندگی اسانس‌های آویشن شیرازی و دارچین در برابر آسپرژیلوس نایجر به‌ترتیب 250 و 4000 میکرولیتر بر میلی‌لیتر بود؛ این در حالی است که کمترین غلظت کشندگی برای اسانس‌های ذکرشده 250 و 16000 میکرولیتر بر میلی‌لیتر به‌دست‌آمد. ازسوی‌دیگر مقادیر MIC و MBC آویشن شیرازی در مقابل باسیلوس سوبتیلیس به‌ترتیب برابر با 7/8 و 15/6 میکرولیتر بر میلی‌لیتر و درخصوص دارچین به‌ترتیب 16000 و 32000 میکرولیتر بر میلی‌لیتر محاسبه گردید. قطر هالۀ عدم رشد در آویشن شیرازی و دارچین حرارت‌دیده علیه آسپرژیلوس نایجر به‌ترتیب 20/50 و 16/05 و بر علیه باسیلوس سوبتیلیس به‌ترتیب 29/00 و 17/00 میلی‌متر بود. به‌طورکلی نتایج نشان داد فرایند حرارتی تأثیر قابل‌توجهی بر فعالیت ضدمیکروبی اسانس‌ها نداشت، بنابراین می‌توان آنها را به‌عنوان عامل ضدمیکروبی در محصولاتی که متحمل فرایند حرارتی بالا می‌شوند، به‌کاربرد.
کلیدواژه‌ها
موضوعات
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دوره 12، شماره 3
آذر 1402صفحه 355-368
- تاریخ دریافت: 16 بهمن 1401
- تاریخ بازنگری: 09 خرداد 1402
- تاریخ پذیرش: 11 تیر 1402
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