Volume 16, Issue 88 (2019)                   FSCT 2019, 16(88): 83-95 | Back to browse issues page

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pourshayegan M, esmaeilzadeh kenari R, Farahmandfar R. Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat. FSCT 2019; 16 (88) :83-95
URL: http://fsct.modares.ac.ir/article-7-31728-en.html
Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat
Mehdi Pourshayegan1 , Reza Esmaeilzadeh kenari 2, Reza Farahmandfar3
1- phD STUDENT OF FOOD SCIENCE AND TECHNOLOGY ,SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY
2- sari agricultural sciences and natural resources university , reza_kenari@yahoo.com
3- sari agricultural sciences and natural resources university
Abstract:   (6585 Views)
sheep meat has a high potential for degradation due to high protein, fat and moisture. In this study, the antioxidant and antimicrobial effects of kiwi peel extract in two types of common and nano coatings based on basil seed gum, perfoliatum seed gum and their composition in increasing shelf life of sheep meat were investigated. Hydroalcoholic extracts of kiwi peel were obtained using ultrasound assisted technique the total phenolic content and total flavonoid  being 342.0 ± 3.12 mg GA/g E and 6.39 ± 1.02 mg QE /g E respectively. Different concentrations of kiwi peel extract (500, 1000, 1500, 2000 and 2500 ppm) showed high antioxidant activities due to phenolic and flavonoid compounds in both DPPH free radical scavenging and beta carotene: linoleic acid bleaching assay. The minimum inhibitory concentration and the minimum bactericidal concentration of the extract for Staphylococcus aureus, Pseudomonas aerogenes and Escherichia coli were determined that 2000 ppm of extract used in coating. The particle size of the nano-coatings was in the range of 81.53 to 176.15 nm, and the zeta potential of all nano-coatings was negative. Meat samples were kept at 4 ° C for 25 days and peroxide value, thiobarbituric acid value and total count of bacteria were performed at 5-day intervals, indicating that the chemical and microbial growth rates in control sample were higher than coated samples. The use of nanotechnology in reducing the size of coating resulted in improved antioxidant and antimicrobial properties. According to the results of this study, the composite nano-coating of basil seed gum: alyssum seed gum containing kiwi extract of 2000 ppm can be used in meat packaging industries.
 
Keywords: Kiwi peel, sheep meat, Nanocoating, Basil seed gum, Perfoliatum seed gum
Full-Text [PDF 720 kb]   (1559 Downloads)    
Article Type: Original Research | Subject: Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2019/04/6 | Accepted: 2019/05/6 | Published: 2019/06/15
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