تعیین اثرات آنتی اکسیدانی و ضد میکروبی عصاره انگور ریزپوشانی شده در نانوذرات کیتوزان – تری پلی فسفات بر روی افزایش دوره نگهداری سوریمی کیلکا در یخچال

ﻣﻘﺪﻣﻪ: در اﯾﻦ ﭘﮋوﻫﺶ ﺗﺎﺛﯿﺮ ﻋﺼﺎره آﺑﯽ داﻧﻪ اﻧﮕﻮر رﯾﺰﭘﻮﺷﺎﻧﯽ ﺷﺪه در ﻧﺎﻧﻮذرات ﮐﯿﺘﻮزان ﺑﻪ ﻧﺴﺒﺖ 0/5 ﺑﻪ 1 ﺑﻪ روش ژﻻﺳﯿﻮن ﯾﻮﻧﯽ ﺑﺮ روی ﻣﺎﻧﺪﮔﺎری ﺳﻮرﯾﻤﯽ ﺗﻬﯿﻪ ﺷﺪه از ﻣﺎﻫﯽ ﮐﯿﻠﮑﺎ ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻣﻮاد و روش ﻫﺎ: ﻋﺼﺎره اﻧﮕﻮر ﺑﻪ روش آﺑﯽ اﺳﺘﺨﺮاج و ﻣﻘﺪار ﻓﻨﻮل ﮐﻞ ﺑﻮﺳﯿﻠﻪ روش ﻓﻮﻟﯿﻦ ﺳﯿﮑﺎﻟﺘﻮ و اﺳﯿﺪﻫﺎی ﻓﻨﻮﻟﯿﮏ ﻋﺼﺎره ﺑﺎ اﺳﺘﻔﺎده از دﺳﺘﮕﺎه hplc ﺷﻨﺎﺳﺎﯾﯽ ﺷﺪ. ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﯽ ﻧﺎﻧﻮذرات ﺷﺎﻣﻞ اﻧﺪازه ذرات، ﭘﺘﺎﻧﺴﯿﻞ زﺗﺎ و ﺿﺮﯾﺐ ﺑﺲ ﭘﺎﺷﯿﺪﮔﯽ ﺑﺎ زﺗﺎ ﺳﺎﯾﺰر و ﮐﺎراﯾﯽ رﯾﺰﭘﻮﺷﺎﻧﯽ ﺑﺎ ﮐﻤﮏ دﺳﺘﮕﺎه اﺳﭙﮑﺘﺮوﻓﻮﺗﻮﻣﺘﺮ و ﻇﺮﻓﯿﺖ ﺑﺎرﮔﺬاری ﻧﺎﻧﻮذرات ﺑﺎ اﺳﺘﻔﺎده از hplc ﺗﻌﯿﯿﻦ ﮔﺮدﯾﺪ. ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﻋﺼﺎره آزاد و ﻧﺎﻧﻮذرات ﮐﯿﺘﻮزان ﺑﺎ / ﺑﺪون ﻋﺼﺎره ﺑﺎ آزﻣﻮن dpph ﺗﻌﯿﯿﻦ ﺷﺪ. ﭘﺲ از ﺗﻬﯿﻪ ﺳﻮرﯾﻤﯽ از ﻣﺎﻫﯽ ﮐﯿﻠﮑﺎ، ﺗﯿﻤﺎرﻫﺎی ﻣﺨﺘﻠﻒ ﺷﺎﻣﻞ ﺳﻮرﯾﻤﯽ ﺷﺎﻫﺪ ، ﺳﻮرﯾﻤﯽ ﺣﺎوی ﻋﺼﺎره آزاد، ﺳﻮرﯾﻤﯽ ﺣﺎوی ﻧﺎﻧﻮذرات ﮐﯿﺘﻮزان و ﺳﻮرﯾﻤﯽ ﺣﺎوی ﻧﺎﻧﻮذرات ﮐﯿﺘﻮزان ﺑﻪ ﻫﻤﺮاه ﻋﺼﺎره آﻣﺎده ﮔﺮدﯾﺪ. ﺷﻤﺎرش ﮐﻠﯽ ﺑﺎ ﮐﺘﺮی ﻫﺎی ﺳﺮﻣﺎدوﺳﺖ، ﻣﯿﺎﻧﻪ دوﺳﺖ، ﺳﻮدوﻣﻮﻧﺎس، ﮐﭙﮏ و ﻣﺨﻤﺮ و ﺑﺎزدارﻧﺪﮔﯽ رﺷﺪ mic, mbc, iz ﺑﺎﮐﺘﺮی ﻫﺎی ﻣﻨﺘﺨﺐ ﮔﺮم ﻣﺜﺒﺖ و ﮔﺮم ﻣﻨﻔﯽ و ﮐﭙﮏ و ﻣﺨﻤﺮ ﻣﻨﺘﺨﺐ در ﺗﯿﻤﺎرﻫﺎی ﻣﺨﺘﻠﻒ در روز ﻫﺎی آزﻣﺎﯾﺶ 0، 1، 3، 6 و9 در دﻣﺎی ﯾﺨﭽﺎل ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﯾﺎﻓﺘﻪ ﻫﺎ: داده ﻫﺎ ﻧﺸﺎﻧﮕﺮ اﯾﻦ ﺑﻮدﻧﺪ ﮐﻪ ﻧﺎﻧﻮذرات ﺗﻮﻟﯿﺪی در وﺿﻌﯿﺖ ﻣﻄﻠﻮﺑﯽ ﻗﺮار دارﻧﺪ اﻧﺪازه ذرات، ﭘﺘﺎﻧﺴﯿﻞ زﺗﺎ و pdi ﺑﻪ ﺗﺮﺗﯿﺐ: 177/5 ﻧﺎﻧﻮﻣﺘﺮ، 32/95 + ﻣﯿﻠﯽ وﻟﺖ و 0/385 و ﮐﺎراﯾﯽ رﯾﺰ ﭘﻮﺷﺎﻧﯽ و ﺑﺎرﮔﺬاری ﻧﺎﻧﻮذرات ﺑﻪ ﺗﺮﺗﯿﺐ: 48/95 و 6/19 درﺻﺪ ﻣﺸﺨﺺ ﮔﺮدﯾﺪ. ﻣﯿﺰان ﻣﺤﺘﻮای ﻓﻨﻮﻟﯽ ﻋﺼﺎره 18 ± 2896 ﻣﯿﻠﯽ ﮔﺮم ﺑﺮ ﮔﺮم ﻣﯽ ﺑﺎﺷﺪ و ﻋﺼﺎره در ﺣﺎﻟﺖ ﺑﺎرﮔﺬاری ﺷﺪه، درﺻﺪ ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﺑﺎﻻﺗﺮی را از ﺧﻮد ﻧﺸﺎن ﻣﯽ دﻫﺪ. 42/1 درﺻﺪ ﻫﻤﭽﻨﯿﻦ ﺑﺎزدارﻧﺪﮔﯽ رﺷﺪ در ﻣﯿﮑﺮوارﮔﺎﻧﯿﺴﻢ ﻫﺎی ﮔﺮم ﻣﺜﺒﺖ و ﮔﺮم ﻣﻨﻔﯽ اﻓﺰاﯾﺶ ﻣﯽ ﯾﺎﺑﺪ و ﻣﻘﺎدﯾﺮ ﮐﻠﯽ ﺑﺎﮐﺘﺮی ﻫﺎی ﺳﺮﻣﺎدوﺳﺖ cfu /g 0/29 ± 6/35 ، ﺑﺎﮐﺘﺮی ﻫﺎی ﻣﯿﺎﻧﻪ دوﺳﺖ 27cfu/g /0 ± 6/18 ، ﺳﻮدوﻣﻮﻧﺎس cfu /g 14/ 0 ± 5/41 و ﮐﭙﮏ و ﻣﺨﻤﺮ cfu /g 0/26 ± 2/45 در آﺧﺮﯾﻦ روز آزﻣﺎﯾﺶ، ﮐﺎﻫﺶ ﻣﻌﻨﯽ داری را در روﻧﺪ اﻓﺰاﯾﺸﯽ ﻣﯿﮑﺮوارﮔﺎﻧﯿﺴﻢ ﻫﺎ ﻧﺸﺎن ﻣﯽ دﻫﺪ. ﻧﺘﯿﺠﻪ ﮔﯿﺮی: ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﺘﺎﯾﺞ ﺑﺪﺳﺖ آﻣﺪه، اﺳﺘﻔﺎده از ﻧﺎﻧﻮذرات ﮐﯿﺘﻮزان ﺣﺎوی ﻋﺼﺎره در ﺳﻮرﯾﻤﯽ ﻣﺎﻫﯽ ﮐﯿﻠﮑﺎ، ﻣﻮﺟﺐ ﺑﻪ ﺗﺎﺧﯿﺮ اﻧﺪاﺧﺘﻦ ﻓﺴﺎد ﻣﯿﮑﺮوﺑﯽ و اﻓﺰاﯾﺶ ﻣﻘﺎوﻣﺖ ﻣﺤﺼﻮل در ﺑﺮاﺑﺮ رادﯾﮑﺎل ﻫﺎی آزاد ﺷﺪه و ﻧﺘﯿﺠﺘﺎ ﺑﺎﻋﺚ اﻓﺰاﯾﺶ ﻣﺎﻧﺪﮔﺎری ﻣﺤﺼﻮل در ﻃﯽ دوره ﻧﮕﻬﺪاری در ﯾﺨﭽﺎل ﻣﯽ ﺷﻮد.

antioxidant and antimicrobial effect of encapsulated grape extract in nanochitosan-tpp on shelf life of surimi (clupeonella cultriventris) in refrigerator

introduction: in this study, the effect of an aqueous extract of grape microencapsulated in chitosan nanoparticles 0.5 / 1 was used to evaluate the shelf life of surimi prepared from kilka fish by ionic gelation method.materials and methods: grape was extracted aqueously, and total phenol content was detected by spectrophotometry and phenolic acids of the extract by hplc method.  physical properties of nanoparticles including particle size, zeta potentia and pdi were determined with zeta-sizer, and microencapsulation efficiency was determined by spectrophotometer and loading capacity of nanoparticles by hplc method. antioxidant activity of free extract and chitosan nanoparticles with / without extract by dpph test was determined.  the total count was determined by cryophilic, mesophilic, pseudomonas, mold, and yeast and inhibition capacity mic, mbc and iz of selected gram positive and gram negative bacteria and mold and yeast in different treatments days 0 , 1 , 3 , 6  and 9 at refrigeration temperature.results: the data showed that the produced nanoparticles were in a favorable condition particle size, zeta potential and pdi: 177.5 nm, +32.95 mv and 0.385 and the efficiency of microencapsulation and loading of nanoparticles were 48.95 and 6.19 percent, respectively . the phenolic content of the extract was 2896 ±18 mg/g and the extract in the loaded state showed a higher percentage of antioxidant activity 42.1% . growth inhibition in microorganisms gram positive and negative is also increased and the overall amounts of bacteria and mold and yeast decreased, and the total values of cryophilic bacteria 6.35 ± 0.29 cfu/g , mesophilic bacteria 6.18 ± 0.27 cfu/g , pseudomonas 5.41 ± 0.14 cfu/g , and mold and yeast 2.45 ± 0.26 cfu/ /g in the last day of experiment, showed a significant decrease in the growth of microorganisms.   conclusion: according to the results, the use of chitosan nanoparticles containing extract in surimi of kilka fish can delay microbial decay and increase the product resistance to free radicals and thus increase the shelf life of the product during the storage period in the refrigerator.