استفاده از نانوامولسيون اسانس هاي آويشن شيرازي و زنيان براي افزايش انبارماني آب سيب

چكيده انگليسي :

77Consumpsion of Zataria multiflora and Carum copticum Nanoemulsions for Extending Apple Juice Shelf Life Somayeh Sahraneshin Samani S sahraneshin@ag iut ac ir August 18 2015 Department of Food Science and Technology Isfahan University of Technology Isfahan 8415683111 IranDegree M Sc Language PersianSupervisors Mahmoud sheikh Zeinoddin zeinodin@cc iut ac ir Sabihe Soleimanian Zad soleiman@cc iut ac irAbstractThe apple juice is one of the most popular products obtained from apples The apple juice is know as anantioxidant antimicrobial and anticancer and has beneficial effects on the human health A major concernof the apple juice industry is mainly related to the toxigenic and spoiling micro organisms that cansurvive the pasteurization condition The main agent of the apple juice mold spoilage Byssochlamysfulva tolerat the pasteurization by producing heat resistant ascospore Since these ascospores are able tosurvive routine heat pasteurization applied to many fruit products spoilage may occur due to postpasteurization germination and subsequent outgrowth During the recent years natural antimicrobialshave attracted considerable attention due to the increased consumer awareness of the aspects of foodquality and safety The major drawback with antimicrobial components of plant essential oil is theirsparing solubility in aqueous phases The oil in water nanoemulsion is such an imperative mean for thedelivery of these above mentioned water insoluble sparingly soluble antimicrobials The purpose of thisstudy was to produce an oil in water nanoemulsion of Zataria multiflora and Carum copticum oil usingthe ultrasound waves The nanoemulsion of each C copticum and Z multiflora oil with formulation of3 sesame oil 3 Z multiflora oil 3 C copticum oil 24 Tween 80 as emulsifier and 70 waterwas prepared separately The features of Nanoemulsions were well evaluated by determining turbidityreading the absorbance at 600 nm the resistance of the nanoemulsion other particles and poly dispersityIndex PDI In order to determine the antifungal properties of the prepared nanoemulsions againstByssochlamys fulva determining the inhibition percentage the concentration of the Z multiflora oil wasincreased to 4 5 percent and 6 percent in case of the Z multiflora oil nanoemulsion and in the C copticum issue the concentration of the oil was increased to 4 5 percent After 30 minutes of sonication the absorption rate of the Z multiflora and C copticum nanoemulsions was obtained 0 022 and 0 016 respectively In the visual evaluation made to determine their resistance it was indicated that in atemperature of 25 C they maintained their stability for more than six months and no phase separationand creaming were observed in them The particle size for the C copticum nanoemulsion was obtained15 13 nm with a PDI of 0 253 and the particle size of Z multiflora nanoemulsion was obtained 19 42 nmwith a PDI of 0 377 The highest amount 86 and 84 23 of inhibition were obtained in aconcentration of 25 l ml nanoemulsion of 4 5 C copticum and a concentration of essential oils 5 l ml nanoemulsion of 6 Z multiflora respectively The results showed that at the zero time immediately after inoculation of Byssochlamys in the apple juice no difference was observed betweenthe control and the treatments but significant difference was observed between the treatments and controlduring the storage period p 0 05 The results of the turbidity of the apple juice containing nanoemulsionduring a three week period of observance indicated that the significant difference p 0 05 between thecontrol and the treatment of Z multiflora nanoemulsion was observed on the fourteenth day but betweenthe control and the treatment of C copticum nanoemulsion significant difference was not observed Results showed that Z multiflora and C copticum oils nanoemulsions can be used as antifungalcompound in beverages especially fruit juice industry Keywords Nanoemulsion Zataria multiflora oil Carum copticum oil Byssochlamysfulva

صحرانشين ساماني، سميه

استفاده از نانوامولسيون اسانس هاي آويشن شيرازي و زنيان براي افزايش انبارماني آب سيب

قارچ بايسوكلاميس فولوا , امواج فراصوت