ارزيابي فعاليت ضد ميكروبي لفاف خوراكي جديد صمغ فارسي به همراه عصاره زعفران و نيسين برروي فيله مرغ تحت شرايط سرد

Evaluation antimicrobial effects of new edible film from Persian gum in-corporated with Saffron extract and nisin, on chicken fillets under chilled conditions

اﻣــﺮوزه اﺳــﺘﻔﺎده از ﻟﻔﺎفﻫــﺎي زﯾﺴــﺖ ﺗﺨﺮﯾﺐﭘــﺬﯾﺮ ﺑــﻪ دﻟﯿــﻞ ﺳــﺎزﮔﺎري ﺑــﺎ ﻣﺤــﯿﻂ زﯾﺴــﺖ و ﻗﺎﺑﻠﯿــﺖ ﻧﮕﻬــﺪاري ﺗﺮﮐﯿﺒــﺎت ﻓﻌﺎل زﯾﺴﺘﯽ ﻣﻮرد ﺗﻮﺟﻪ ﻗـﺮار ﮔﺮﻓﺘﻪاﻧـﺪ. در اﯾـﻦ ﭘـﮋوﻫﺶ ﺑـﺮاي ﻧﺨﺴـﺘﯿﻦ ﺑـﺎر ﻟﻔـﺎف زﯾﺴـﺖ ﺗﺨﺮﯾﺐﭘـﺬﯾﺮ ﺿـﺪ ﻣﯿﮑﺮوﺑـﯽ ﺑـﺮ ﭘﺎﯾﻪ ﺻﻤﻎ ﻓﺎرﺳﯽ ﺑﻪ ﻫﻤﺮاه ﻋﺼـﺎره ﻣﺘـﺎﻧﻮﻟﯽ زﻋﻔـﺮان ﺑـﻪ ﺗﻨﻬـﺎﯾﯽ و ﯾـﺎ در ﺗﺮﮐﯿـﺐ ﺑـﺎ ﻧﯿﺴـﯿﻦ ﺗﻬﯿـﻪ ﮔﺮدﯾـﺪ. در اﺑﺘـﺪا، ﺣـﺪاﻗﻞ ﻏﻠﻈــﺖ ﺑﺎزدارﻧــﺪﮔﯽ )MIC( و ﻏﻠﻈــﺖ ﮐﺸــﻨﺪﮔﯽ )MBC( ﻋﺼــﺎره زﻋﻔــﺮان و ﻧﯿﺴــﯿﻦ ﺑــﻪ روش ﻣﯿﮑﺮوداﯾﻠﻮﺷــﻦ و ﺑــﺮاي ﻟﻔﺎفﻫــﺎ ﺑــﻪ روش اﻧﺘﺸــﺎر دﯾﺴــﮏ در ﺑﺮاﺑــﺮ ﺑــﺎﮐﺘﺮيﻫــﺎي ﺑﯿﻤــﺎريزاي ﻟﯿﺴــﺘﺮﯾﺎ ﻣﻮﻧﻮﺳــﯿﺘﻮژﻧﺰ، ﭘﺴــﻮدوﻣﻮﻧﺎس آﺋﺮوژﻧــﺰ، ﺑﺎﺳــﯿﻠﻮس ﺳــﺮﺋﻮس، اﺷﺮﯾﺸــﯿﺎﮐﻠﯽ و ﺳــﺎﻟﻤﻮﻧﻼ ﺗﯿﻔــﯽﻣﻮرﯾــﻮم ﺗﻌﯿــﯿﻦ ﺷــﺪ. ﺳــﭙﺲ ﻋﺼــﺎره زﻋﻔــﺮان در ﻣﻘــﺎدﯾﺮ )mg/ml 31/25( MIC و )MBC (62/5 mg/ml و ﻧﯿﺴـــﯿﻦ ﺑـــﺎ ﻣﻘـــﺪار )MIC (0/256 mg/ml ﺑـــﻪ ﻓﺮﻣﻮﻻﺳـــﯿﻮن ﻟﻔﺎفﻫـــﺎ اﺿـــﺎﻓﻪ ﮔﺮدﯾﺪ. ﺗـﺄﺛﯿﺮ ﻟﻔﺎفﻫـﺎ ﺑـﺮ ﮐﻨﺘـﺮل ﺟﻤﻌﯿـﺖ ﻣﯿﮑـﺮوب زﻧـﺪه ﮐـﻞ، اﻧﺘﺮوﺑﺎﮐﺘﺮﯾﺎﺳـﻪ، ﺑـﺎﮐﺘﺮيﻫـﺎي اﺳـﯿﺪﻻﮐﺘﯿﮏ، ﭘﺴـﻮدوﻣﻮﻧﺎس، ﮐﭙﮏ و ﻣﺨﻤـﺮ ﮔﻮﺷـﺖ ﺳـﯿﻨﻪ ﻣـﺮغ در ﻃـﯽ 12 روز ﻧﮕﻬـﺪاري در دﻣـﺎي C° 1±4، ﻫـﺮ ﺳـﻪ روز ﻣـﻮرد ﺑﺮرﺳـﯽ ﻗـﺮار ﮔﺮﻓـﺖ. ﻧﺘــﺎﯾﺞ ﻧﺸــﺎن داد ﻧﯿﺴــﯿﻦ در ﻣﻘﺎﯾﺴــﻪ ﺑــﺎ ﻋﺼــﺎره زﻋﻔــﺮان اﺛــﺮ ﻣﻬﺎرﮐﻨﻨــﺪﮔﯽ ﺑﻬﺘــﺮي ﺑــﺮ ﮐﻨﺘــﺮل ﺟﻤﻌﯿــﺖ ﺑﺎﮐﺘﺮيﻫــﺎي ﺑﯿﻤـﺎريزا دارد. ﻫﻤﭽﻨـﯿﻦ اﻓـﺰودن ﻧﯿﺴـﯿﻦ ﺑـﻪ ﻓـﯿﻠﻢ ﺻـﻤﻎ ﻓﺎرﺳـﯽ ﺣـﺎوي ﻋﺼـﺎره زﻋﻔـﺮان، اﺛـﺮ ﻫﻢاﻓﺰاﯾـﯽ )25 درﺻـﺪ( ﺑـﺮ ﻣﻬــﺎر رﺷــﺪ ﻣﯿﮑﺮوبﻫــﺎ در ﮔﻮﺷــﺖ ﻣــﺮغ ﻧﺸــﺎن داد. ﺑــﺮ اﺳــﺎس ﺣــﺪ ﻣﺠــﺎز ﺗﻌــﺪاد ﻣﯿﮑــﺮوب ﮐــﻞ )ﮐﻤﺘــﺮ از log CFU/g 7(، ﺗﻮاﻧــﺎﯾﯽ ﻣﻬــﺎر رﺷــﺪ ﺑﺎﮐﺘﺮيﻫــﺎي ﻫــﺪف و ﻣــﺪت زﻣــﺎن ﻧﮕﻬــﺪاري )ﺗــﺎ 12روز(، ﻟﻔــﺎف ﺻــﻤﻎ ﻓﺎرﺳــﯽ+ ﻧﯿﺴــﯿﻦ + زﻋﻔــﺮان MBC( ﻣﻨﺎﺳﺐ ﺑﻪ ﻧﻈﺮ ﻣﯽرﺳﺪ

Today, the use of biodegradable film is considered due to its environmental friendliness and ability to store biologically active compounds. A novel antimicrobial film was made from the soluble-phase of the Persian gum (SPG) incorporated methanolic extracts of Croccus sativus L. stigmas alone or in combination with nisin. Initially, the minimum inhibitory concentration (MIC) and the minimum bactricidal concentration (MBC) value of saffron and nisin extracts was determined by micro-dilution method and films by disk diffusion method against Listeria monocytogenes, Pseudomonas aerogenesis, Bacillus cereus, Escherichia coli and Salmonella typhimurium. Then saffron extract (MIC: 31.25 mg/ml and MBC: 62.5 mg/ml), and nisin (MIC: 0.256mg/ml) was added to the film formulation. The effect of films on the control of total viable count, Enterobacteriaceae, lactic acid bacteria, Pseudomonas spp., mold and yeast of chicken breast during 12 days of storage at 4±1 °C, was studied every three days. The results showed that nisin compared to saffron extract has a better inhibitory effect on controlling the population of pathogenic bacteria. Also, the addition of nisin to the Persian gum film containing saffron extract showed a synergistic effect (%25) on inhibiting the growth of microbes. Based on the acceptable limit for total viable count (<7 log CFU/g) in fresh poultry meat, growth inhibition of target bacteria and shelf life (up to 12 days), Persian gum + nisin + saffron (MBC) film seems appropriate.