بررسی تأثیر ضد ‌میکروبی عصاره‌های الکلی آلوئه‏ورا، بابونه‌ آلمانی و نعناع ‌فلفلی به‌عنوان نگهدارنده طبیعی شیر پاستوریزه

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار، گروه علوم و صنایع غذایی، دانشگاه زابل، زابل، ایران

2 مربی، گروه علوم و صنایع غذایی، دانشگاه زابل، زابل، ایران

چکیده

اخیراً تحقیقات در خصوص استفاده از ترکیبات گیاهی به‌عنوان نگهدارنده‏های طبیعی در غذاها مورد توجه قرار گرفته است. هدف از این پژوهش، ارزیابی فعالیت ضد میکروبی عصاره‏های متانولی و اتانولی سه گیاه دارویی آلوئه‏ورا، بابونه ‌آلمانی و نعناع ‌فلفلی کشت شده در پژوهشکده کشاورزی دانشگاه زابل بر میکروب‏های عامل فساد و بیماری‌زای شیر پاستوریزه شامل سودوموناس‌آئروژینوزا، باسیلوس‌سرئوس، میکروکوکوس‌لوتئوس،‌ لیستریا‌منوسایتوژنز و اشرشیاکلی و در مرحله بعد بررسی اثر عصاره‌های اتانولی آلوئه‌ورا و بابونه ‌آلمانی بر ماندگاری شیر پاستوریزه بود. نتایج نشان داد که گیاه آلوئه‏ورا بیشترین اثر ضد میکروبی و گیاهان بابونه ‌آلمانی و نعناع ‌فلفلی به ترتیب بعد از آن قرار داشتند (05/0≥P). به طور‏‏ کلی عصاره اتانولی گیاهان مورد آزمایش دارای اثر ضد میکروبی قوی‏تری نسبت به عصاره متانولی بود (05/0≥P). غلظت‌های ۱۵/۰، ۳/۰ و ۶/۰ (درصد حجمی/حجمی) از عصاره‌های اتانولی آلوئه‌ورا و بابونه ‌آلمانی، به‌عنوان نگهدارنده طبیعی در شیر پاستوریزه مورد ارزیابی قرارگرفت. نتایج حاکی از آن بود که تیمار شیر پاستوریزه با ۳/۰ و ۱۵/۰ درصد بابونه ‌آلمانی و همچنین آلوئه‌ورا با غلظت ۳/۰ درصد ضمن داشتن خصوصیات حسی قابل ‌قبول، به‌طور معنی‌داری جمعیت میکروبی پایین‌تر و زمان ماندگاری طولانی‌تری در مقایسه با نمونه شاهد داشت. بنابراین استفاده از عصاره گیاهان مذکور به‌عنوان نگهدارنده در شیر پاستوریزه با خصوصیات مفید یک غذای ‌عملگرا پیشنهاد می‏شود.

کلیدواژه‌ها

عنوان مقاله [English]

Survey of antibacterial activity of alcoholic extracts of Aloe vera, German chamomile and Mentha piperita L as natural preservative of pasteurized milk

نویسندگان [English]

  • seyed mohammad ahmadi 1
  • somayeh niknia 1
  • mohammadamin miri 1
  • tayebeh hadad 2
1 university of zabol
2 university of zabol
چکیده [English]

Recently, studies have been conducted to use plant compounds as natural preservatives in foods. So, the objective of this study was first to evaluate antimicrobial activity of ethanolic and methanolic extracts of Aloe vera, German chamomile and Mentha piperita L cultivated in Medicinal plants farm of agricultural research institute of zabol university, against spoilage and pathogenic microorganisms associated with pasteurized milk including Pseudomonas aeruginosa, Bacillus cereus, Micrococcus luteus, listeria monocytogenes and Escherichia coli and the next stage was to investigate the impact of ethanolic extracts of aloe vera and German chamomile on the shelf life of pasteurized milk. The results indicated that Aloe vera had the most antimicrobial activity followed by German chamomile and Mentha piperita L respectively (P<0.05). In general, the ethanolic extract of studied plants was found to posses more powerful antibacterial activity than methanolic one (P<0.05). Ethanolic extracts of Aloe vera and German chamomile were evaluated as natural preservatives at concentrations of 0.15, 0.3 and 0.6 (% v/v). The results revealed that the treatments of pasteurized milk with 0.3% and 0.15% of German chamomile and also Aloe vera with a concentration of 0.3% with acceptable sensory properties had a significantly lower total microbial count and longer shelf life compared to the control sample. Therefore, this study confirmed the possibility of usingof the extract of mentioned plants as a preservative in pasteurized milk besides its beneficial properties of a functional food.

کلیدواژه‌ها [English]

  • Antibacterial activity
  • Aloe vera
  • German chamomile
  • Ethanolic extract
  • Pasteurized milk

مراجع

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سابقه مقاله

  • تاریخ دریافت: 08 آبان 1399
  • تاریخ بازنگری: 06 دی 1399
  • تاریخ پذیرش: 29 دی 1399

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