مقایسه اثر اسانس پونه‌سای انبوه (Nepeta glomerulosa) و نانوامولسیون آن بر ویژگی‌های کیفی سس مایونز

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار، گروه علوم و صنایع غذایی، واحد سروستان، دانشگاه آزاد اسلامی، سروستان، فارس، ایران

2 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد سروستان، دانشگاه آزاد اسلامی، سروستان، فارس، ایران

چکیده

هدف از این پژوهش بررسی اثر اسانس و نانوامولسیون پونه‌سای انبوه (Nepeta glomerulus) به‌عنوان یک نگهدارنده طبیعی در حفظ کیفیت سس مایونز پرچرب طی 6 هفته نگهداری در دمای ºC 35 بود. نانوامولسیون این اسانس به کمک انرژی فراصوت آماده و مشخصات فیزیکی آن اندازه‌گیری شد. سپس 5/0 درصد وزنی - وزنی از اسانس و نانوامولسیون جایگزین روغن سس مایونز شد و عملکرد آن بر کیفیت شیمیایی (شاخص پراکسید، مواد واکنش‌دهنده با تیوباربیتوریک اسید، pH و اسیدیته)، میکروبی (باکتری‌های مقاوم به اسید، کپک و مخمر) و حسی سس مایونز با نگهدارنده‌های شیمیایی (BHT و ترکیب بنزوات سدیم-سوربات پتاسیم) مقایسه شد. 1,8-Cineole (9/26 %)، α-Pinene (3/7 %) و Limonene (8/6 %) ترکیبات غالب اسانس پونه‌سای انبوه بودند. میانگین اندازه ذرات، شاخص چندپراکندگی و ویسکوزیته این نانوامولسیون به ترتیب nm 95/191، 225/0 و cP 03/1 بود. افزودن نانوامولسیون و اسانس پونه‌سای انبوه به طور معنی‌داری پایداری اکسایشی سس مایونز را نسبت به نمونه‌ی شاهد افزایش داد و تفاوت معنی‌داری بین عملکرد BHT و اسانس پونه‌سای انبوه (خالص و امولسیون‌شده) دیده نشد (05/0 P <). با گذشت زمان pH نمونه‌ها کاهش و اسیدیته افزایش یافت که شیب این روند در نمونه‌ی شاهد بیش‌تر از نمونه‌های دیگر بود. اسانس پونه‌سای انبوه (خالص و امولسیون‌شده) و بنزوات‌سدیم-سوربات‌پتاسیم به طور معنی‌داری فساد میکروبی در سس مایونز را به تأخیر انداختند. تفاوت معنی‌داری بین عملکرد اسانس و بنزوات-سوربات در کنترل فساد میکروبی دیده نشد (05/0 P >). در پایان زمان نگهداری تنها امتیاز نمونه‌ی حاوی نانوامولسیون اسانس پونه‌سا بالاتر از حد قابل قبول (امتیاز 3) بود. نمونه‌ی شاهد در پایان هفته‌ی پنجم نگهداری از نظر ارزیاب‌های حسی مردود شد. بنابراین، نانوامولسیون اسانس پونه‌سای انبوه عملکرد مناسبی در بهبود کیفیت ماندگاری سس مایونز در دمای تسریع‌شده نشان داد. استفاده از اسانس در قالب نانوامولسیون ضمن کاهش مصرف اسانس، فعالیت زیستی آن را نیز برای مدت طولانی‌تری حفظ می‌کند.

چکیده تصویری

مقایسه اثر اسانس پونه‌سای انبوه (Nepeta glomerulosa) و نانوامولسیون آن بر ویژگی‌های کیفی سس مایونز

تازه های تحقیق

  • پایداری فیزیکی نانوامولسیون اسانس پونه‌سای انبوه تهیه شده به کمک انرژی فراصوت
  • عملکرد ضداکسایشی مناسب نانوامولسیون و اسانس خالص پونه‌سای انبوه در مقایسه با نگهدارنده‌های شیمیایی (BHT)
  • فعالیت ضد میکروبی قابل مقایسه نانوامولسیون و اسانس پونه‌سای انبوه با بنزوات سدیم-سوربات پتاسیم
  • تأثیر مثبت اسانس و نانوامولسیون پونه‌سای انبوه بر ویژگی‌های حسی و زمان ماندگاری سس مایونز
  • اثرمحافظتی مناسب نانوامولسیون پونه‌سای انبوه در غلظت پایین‌تر اسانس روی ماندگاری سس مایونز

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Comparing the effect of Nepeta glomerulosa essential-oil and its nanoemulsion on quality properties of mayonnaise

نویسندگان [English]

  • Mohammad Amin Shamekhi 1
  • Golamreza Rashidi 2
1 Assistant Professor, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Fars, Iran.
2 M.Sc. graduated, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Fars, Iran
چکیده [English]

The current work aims to compare the effect of essential oil (pure and emulsified) Nepeta glomerulosa as natural preservatives for improving the shelf life of high-fat mayonnaise during 6 weeks of storage at 35 ºC. The nanoemulsion of Nepeta glomerulosa essential oil was prepared by the ultrasound cavitation method and physical properties were determined. Soy oil was substituted by 0.5 %w/w of the Nepeta essential oil or its nanoemulsion to compare the effect of natural and chemical (BHT and sodium-benzoate/potassium-sorbate) preservatives on the chemical (pH, acidity, peroxide-value, thiobarbituric acid-reactive-substances), microbial (acid-resistant bacteria, heterofermentative lactic acid bacteria, Escherichia coli, mold and yeast content, and salmonella) and sensory properties of mayonnaise. 1,8-Cineole (26.9%), α-Pinene (7.3%), and Limonene (6.8%) were the main compounds of this essential oil. The mean droplet diameter, PDI and viscosity of Nepeta nanoemulsions were 191.95 nm, 0.255, and 1.03 cP, respectively. The addition of the essential oil (pure or emulsified) significantly improved the oxidative stability of mayonnaise. There was no significant difference between the antioxidant activity of BHT and the essential oil. Over time, a decreasing and increasing trend was observed in pH and acidity, respectively, the slope of these trends was greater in the control sample. Nepeta essential oil and benzoate/sorbate significantly delayed microbial spoilage. The antimicrobial potential of the essential oil and its nanoemulsion were comparable with benzoate/sorbate activity (P > 0.05). At the end of storage, the overall-sensory scores of the sample containing the nanoemulsion were higher than the threshold-limit (>3) while in the 5th week, the control sample was introduced as unacceptable by evaluators. Nepeta nanoemulsion showed good potential to enhance the shelf-life of mayonnaise. Using essential oil in the form of nanoemulsion, not only reduced the consumption of essential oil but the bioactivity of the essential oil was protected for a longer time.

کلیدواژه‌ها [English]

  • Encapsulation
  • Nanoemulsion
  • Nepeta glomerulosa
  • Mayonnaise
  • Shelf-life
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