اسانس لعل کوهستان و صمغ بنه: ارزیابی خواص ضد میکروبی و شیمیایی در طی فرآیند حرارتی

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• سید جواد حسینی ¹
• مصطفی شهیدی نوقابی ²
• حسین زمانی ³
• غلامحسین ظهوری ⁴
• محبوبه سرابی جماب ⁵

¹ گروه فرآوری مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

² گروه شیمی مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

³ گروه ماشین آلات صنایع غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

⁴ گروه شیمی، دانشکده علوم، دانشگاه فردوسی مشهد، مشهد، ایران

⁵ گروه بیوتکنولوژی مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

https://doi.org/10.22067/ifstrj.2023.82016.1252

چکیده

اسانس­های ضروری معمولاً در برابر میکروارگانیسم­های نامطلوب تاثیر خوب و بسزایی دارند. بنابراین می­توان از آن­ها به عنوان عوامل ضد میکروبی طبیعی در مواد غذایی یا بسته‌بندی آن­ها استفاده کرد. در این تحقیق خصوصیات ضد میکروبی دو اسانس (صمغ بنه و لعل کوهستان) قبل و بعد از فرآیند حرارتی (10 دقیقه– 200 درجه سانتی­گراد) در برابر فساد باکتری و کپک در نان بررسی شده است. همچنین ترکیبات اسانس­ها با کروماتوگرافی گازی- طیف‌سنجی جرمی شناسایی شدند. ترکیبات اصلی اسانس لعل کوهستان کارواکرول، تیمول و المیسین قبل و بعد از عملیات حرارتی بودند. در مورد صمغ بنه، تنها یک پیک شاخص در کروماتوگرام مشاهده شد که مربوط به آلفا-پینن بود. برای هر دو اسانس، کمترین غلظت ممانعت کنندگی  (MIC)و کمترین غلظت قارچ­کشی (MFC) در برابر آسپرژیلوس نایجر به ترتیب 4000 و 8000 میکرولیتر بر میلی­لیتر بود. اثر ضد میکروبی هر دو اسانس در برابر باسیلوس سوبتیلیس بیشتر از کپک بود. مقدار MIC و MBC برای لعل کوهستان به‌ترتیب 125 و 250 میکرولیتر در میلی­لیتر و برای صمغ بنه  5/62 و 125 میکرولیتر بر میلی­لیتر بود. نتایج نشان داد که این دو اسانس اثر امیدوارکننده‌ای بر میکروارگانیسم‌های اصلی فساد نان دارند. فرآیند حرارتی تأثیر معنی‌داری بر فعالیت ضد­میکروبی اسانس صمغ بنه در برابر آسپرژیلوس نایجر نداشت، اما به طور قابل‌توجهی فعالیت ضد­میکروبی علیه باسیلوس سوبتیلیس را کاهش داد، در حالی که در مورد فعالیت ضد میکروبی اسانس لعل­ کوهستان، نتایج برعکس بود. با توجه به اینکه کپک­ها بیشترین عامل فساد نان هستند، استفاده از اسانس صمغ بنه به عنوان نگهدارنده طبیعی در محصولاتی که عملیات حرارتی بالایی را تحمل می­کنند مانند نان و فرآورده­های نانوایی توصیه می­شود.

کلیدواژه‌ها

• پایداری حرارتی
• صمغ بنه
• کروماتوگرافی‌گازی
• لعل کوهستان
• MBC/MFC

موضوعات

• زیست فناوری مواد غذایی

عنوان مقاله [English]

Oliveria decumbens and Pistacia atlantica Gum's Essential Oils: Assessment of Antimicrobial and Chemical Properties During Thermal Process

نویسندگان [English]

• S.Javad Hosseini ¹
• Mostafa Shahidi Noghabi ²
• Hossein Zamani ³
• Gholamhossein Zohuri ⁴
• Mahboubeh Sarabi ⁵

¹ Department of Food Technology, Research Institute of Food Science and Technology, Mashhad, Iran

² Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran

³ Department of Food Industry Machineries Research Institute of Food Science and Technology, Mashhad, Iran

⁴ Department of Chemistry, Faculty of Sciences, Ferdowsi University of Mashhad, Mashhad, Iran

⁵ Department of Food Biotechnology, Research Institute of Food Science and Technology, Mashhad, Iran

چکیده [English]

The essential oils usually have a good effect against undesirable microorganisms; therefore, they can be utilized as natural antimicrobial agents in food or their packaging. In this research, the antimicrobial attributes of two essential oils (Oliveria decumbens and Pistacia atlantica gum), have been investigated before and after thermal process (200°C - 10 minutes) against bacterial and mold spoilage in bread. Also, the compounds of essential oils were detected by gas chromatography-mass spectrometry. The main compounds of the essential oil of O. decumbens were carvacrol, thymol, and elemicin before and after thermal treatment. In the case of P. atlantica gum, only one prominent peak was observed in the chromatogram, which was related to the α-pinene. For both essential oils, the MIC and MFC against Aspergillus niger were 4000 and 8000 μL/ml, respectively. In comparison, the antimicrobial effect of both essential oils against Bacillus subtilis was higher than the mold. The amount of MIC and MBC were 125 and 250 μL/ml for Oliveria decumbens and 62.5 and 125 μL/ml for Pistacia atlantica gum, respectively. The results showed that these two essential oils have a promising effect against the main microorganisms of bread spoilage. The thermal process did not significantly affect the antimicrobial activity of Pistacia atlantica gum essential oil against A. niger but significantly decreased the antimicrobial activity against B. subtilis, while in the case of antimicrobial activity of Oliveria decumbens essential oil, the results were the opposite. Considering the fact that the most spoilage agents of the bread are molds so the use of Pistacia atlantica gum essential oil is recommended as natural preservatives in products that tolerate high heat treatment, such as bread and bakery products.

کلیدواژه‌ها [English]

• GC-Mass
• MBC/MFC
• Oliveria decumbens
• Pistacia atlantica gum
• Thermal stability

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