جستجوی مقالات مرتبط با کلیدواژه "ترخون" در نشریات گروه "صنایع غذایی"

Satureja and Tarragon Extracts as natural preservative for mayonnaise sauce: physicochemical, microbial and sensory analysisAbstract mayonnaise sauce is oil in water emulsion that has numerous consumption. As there is no heating process during production of mayonnaise sauce, using preservatives is necessary. On the side of this, concern about chemical preservatives caused a development in formulation with natural preservatives. Traditional plants are one of the antimicrobial component sources that extraction and use of them in foods could be step for achieving above goal. The objective of this study was using natural preserving properties of Satureja and Tarragon extracts as substitute of chemical preservatives in mayonnaise sauce and investigating its changes. In this study, alcoholic method was used for extracting. After investigating antimicrobial effect of extracts in culture, selected extracts according with experimental design were added to mayonnaise. In order to determination of experimental treats, mixture design with 3 variables (chemical preservative, Satureja and Tarragon extract) was used. Combination of these variables led to an experimental design with 16 runs. Intended extracts were added to mayonnaise sauce formulation and physicochemical experiments such as pH, acidity, colorimetery and sensory evaluation were done. Also antimicrobial effect of extracts against important microorganisms in mayonnaise sauce (Lactobacillus, Salmonella and yeast and molds) was evaluated. Relation of each dependent variable with independent variables was showed via proper equation and their contour graph was drawn by design expert software. Results of antimicrobial test showed that using Satureja and Tarragon extracts decreased the population of yeast, Lactobacillus and Salmonella during 3 month of storage. In all samples, pH and acidity range was according to ISIRI standard of mayonnaise sauce. Colorimetric assay showed using Satureja and Tarragon increased a* and decreased L*. In terms of sensory evaluation, it was shown that samples containing Satureja and Tarragon extracts had lower score than sample containing chemical preservative. to determination of optimum formulation of mayonnaise sauce, range or goal of intended properties was specified and considering them, optimum formulation was presented by software. In this formulation, 18.88% chemical preservative (136.41ppm), 34.49 % Satureja extract (27595 ppm) and 47.31% Tarragon extract (37855 ppm) led to mayonnaise sauce formula with capability of using natural preservative and acceptable physicochemical and sensory characteristics.18.88% chemical preservative (136.41ppm), 34.49 % Satureja extract (27595 ppm) and 47.31% Tarragon extract (37855 ppm) led to mayonnaise sauce formula with capability of using natural preservative and acceptable physicochemical and sensory characteristics.Keywords:Satureja , Tarragon, mayonnaise sauce, antimicrobial, sensory evaluation

Plant essential oils can prevent the growth of bacteria and increase the shelf life of food products such as seafood and fish. In this study, the effect of zizphora and tarragon essential oils at concentrations of 500, 1000, and 2000 mg/L on microbial quality and shelf life of rainbow trout fillets stored at 4 ºC was investigated. The results showed that the essential oils of ziziphora and tarragon were effective in reducing the production of volatile nitrogen bases and the greatest effect was related to ziziphora essential oil with a concentration of 2000 mg/L. It was also observed that the use of ziziphora and tarragon essential oils reduced the total viable counts, psychrotrophic bacteria, coliforms, and Escherichia coli bacteria compared to the control sample, which confirms their antimicrobial properties. It was concluded that ziziphora essential oil with a concentration of 2000 mg/L was more effective than tarragon essential oil in controlling the microbial load and delaying the spoilage of rainbow trout fillet at refrigerator temperature.

Tarragon contain essential oils such as cinnamon, starch, osmium and flandernum. These oils have many medicinal properties. In this study, two materials of inulin and beta-cyclodextrin are used as a wall in different ratios of 0 to 100% (w / w) and tarragon oil as a core of 1 to 5 ratio was designed using Experimental Design. An ultrasound device was used to prepare nano-capsules. The diameter of the nanocapsules and the particle size distribution index were measured by the dynamic light distribution and then all samples were dried in a spray dryer. In order to investigate the shape of nano-capsules by scanning electron microscopy, we used thermal infrared analysis to determine the structure of infrared spectroscopy and to determine thermal resistance.The results showed that optimum nano-capsule with particle size of 110 nm, particle size distribution index to 48, encapsulation efficiency of 73% and moisture content of 94%. In addition, the study of essential oil release in laboratory environment showed 99% over 72 hours. Taragon nano-capsule prepared in optimum conditions with a small size and flat structure, as well as high thermal stability can be used as a suitable carrier for the use of food industry.

​Escherichia coli O157:H7 is one of the most important and common foodborne pathogens in the world which is being resistant against some current synthetic antimicrobials. The aim of this study was to determine the minimum inhibitory concentration (MIC) and the minimum bacterial concentration (MBC) of Artemisia dracunculus (tarragon) essential oil and its nanoemulsion for enterohemorrhagic strain of Escherichia coli and then the effect of sub-MIC concentrations on growth rate and gene expression of virulence genes (stx1A and stx2A). Nanoemulsion of tarragon essential oil was prepared by the ultrasound method and the droplet size and zeta potential were determined. MIC and MBC of essential oil and nanoemulsion were determined using the broth microdilution method. The growth rate and expression of stx1A and stx2A genes in Escherichia coli were assessed after treatment with different concentrations of sub-MICs of essential oil and nanoemulsion. Estragol was identified as the main component in the essential oil. The average diameter of nanoemulsion particle was 50 nm and the zeta potential was -30mV. The MIC values ​​ of essential oil and nanoemulsion were 0.58±0.11 and 0.33±0.07mg/ml, respectively, and their MBC were 0.65 ± 0.20 and 0.38 ± 0.15 mg/ml, respectively. Nanoamulsion had a greater inhibitory effect against bacterial growth than free essential oil. At the end of the 72-hour period, nanoemulsion treatment at 75% MIC resulted in a reduction in stx1A and stx2A transcription of 3.75 and 4.10 folds, while at 75% MIC of essential oil stx1A and stx2A transcripts were reduced 1.91 and 2.02 folds compared with control, respectively. Higher activity of nanoemulsion of tarragon essential oil to reduce the growth and shigatoxin production of E. coli compared to pure EO, reveals its potential to be used as a natural food preservative and a solution to the global problem of emergence of antibiotic-resistant microbes.