بررسی پایداری، فعالیت ضدمیکروبی و آنتی اکسیدانی ماکروامولسیون و نانوامولسیون اسانس رزماری

نوع مقاله : مقاله پژوهشی

نویسندگان

1 موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

2 استاد فیزیک و مهندسی مواد غذایی گروه علوم و صنایع غذایی دانشکده کشاورزی دانشگاه فردوسی مشهد

چکیده

در این مطالعه ماکرو امولسیون و نانوامولسیون‌های اسانس رزماری تحت تیمار‌های مختلف اولتراسوند (10و 5، 5/2 ، 0 دقیقه) تهیه شدند. پایداری ماکرو و نانو امولسیون‌های اسانس رزماری در طی یک ماه نگهداری در دمای C°4 به روش اندازه‌گیری اندازه ذرات توسط DLS تعیین شد. فعالیت ضدمیکروبی ماکرو و نانو امولسیون‌های اسانس رزماری به دو روش انتشار از چاهک و میکرودایلوشن علیه چهار باکتری بیماری‌زا ارزیابی شد. همچنین فعالیت آنتی‌اکسیدان آن‌ها به روش مهار رادیکال آزاد DPPH مورد آزمون قرار گرفت. نتایج نشان داد که با افزایش زمان تیمار اولتراسوند از 0 به 10 دقیقه، اندازه ذرات امولسیون از nm 04/148 به nm 14/98 کاهش یافت. افزایش اندازه ذرات ماکرو و نانوامولسیون‌ها در طی نگهداری مشاهده شد. همچنین نتایج آزمون‌های ضدمیکروبی نشان داد که ماکرو و نانو امولسیون‌های اسانس رزماری بیشترین فعالیت ضدمیکروبی را علیه باکتری‌های گرم مثبت به ویژه S. aureus داشتند. در آزمون ارزیابی فعالیت آنتی اکسیدانی، میزان IC50 ماکرو و نانو امولسیون‌های اسانس رزماری به ترتیب g/mlµ 43/36 و 86/45 تخمین زده شد. براساس نتایج این مطالعه، نانوامولسیون اسانس رزماری به عنوان ترکیب ضدمیکروبی و آنتی‌اکسیدان طبیعی جهت به کارگیری در موادغذایی پیشنهاد می شود.

چکیده تصویری

بررسی پایداری، فعالیت ضدمیکروبی و آنتی اکسیدانی ماکروامولسیون و نانوامولسیون اسانس رزماری

تازه های تحقیق

  • نانوامولسیون اسانس رزماری به روش اولتراسوند تهیه شد.
  • اندازه ذرات امولسیون اسانس رزماری با افزایش زمان تیمار اولتراسوند کاهش یافت.
  • نانوامولسیون اسانس رزماری تحت 10 دقیقه تیمار اولتراسوند بیشترین پایداری حرارتی را نشان داد.
  • باکتری گرم مثبت در مقایسه با گرم منفی در برابر امولسیون­های اسانس رزماری حساسیت بیشتری داشتند.
  • ماکرو و نانوامولسیون اسانس رزماری از فعالیت آنتی اکسیدانی مناسبی برخوردار بودند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation of stability antimicrobial and antioxidant activity of macromulsion and nanoemulsion of rosemary essential oil

نویسندگان [English]

  • Dina Shahrampour 1
  • Sayyed Mohammad Ali Razavi 2
1 research institute of food science and technology.Mashhad.Iran
2 Professor in food physics and Engineering in Department of Food Science& Technology , Agriculture Faculty , Ferdowsi University of Mashhad, Iran
چکیده [English]

In this study, macroemulsions and nanoemulsions of rosemary essential oil were prepared under different ultrasound treatments (0, 2.5, 5 and 10 min). The stability of macro- and nanoemulsions of rosemary essential oil during one month of storage at 4 °C was determined through particle size measurement by DLS method. The antimicrobial activity of macro- and nanoemulsions of rosemary essential oil was evaluated by two methods of well diffusion and microdilution against four pathogenic bacteria. Also, their antioxidant potential was tested by DPPH free radical scavenging activity. The results showed that with increasing the ultrasound treatment time from 0 to 10 minutes, the emulsion droplets size decreased from 148.04 nm to 98.14 nm. An increase in macroemulsion and nanoemulsions particle size was observed during storage. The results of antimicrobial tests also showed that macro and nanoemulsions of rosemary essential oil had the highest antimicrobial activity against gram-positive bacteria, especially S. aureus. In the antioxidant activity evaluation test, the IC50 index of macro- and nanoemulsions of rosemary essential oil were estimated to be 36.43 and 45.86 g/ml, respectively. Based on the results of this study, the nanoemulsion of rosemary essential oil is suggested as a natural antimicrobial and antioxidant compound for using in foods.

کلیدواژه‌ها [English]

  • Rosemary essential oil
  • Antioxidant activity
  • Antimicrobial activity
  • Nanoemulsion
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