Volume 20, Issue 140 (2023)
FSCT 2023, 20(140): 192-217 |
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Piran F, khoshkhoo Z, Hosseini S E, Azizi M H. The Antimicrobial and Antioxidant impact of Encapsulation of Green Tea Extract in Chitosan Nanoparticles on Shelf life of Surimi. FSCT 2023; 20 (140) :192-217
URL: http://fsct.modares.ac.ir/article-7-56609-en.html
URL: http://fsct.modares.ac.ir/article-7-56609-en.html
1- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
2- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran , Zh_khoshkhoo@iau-tnb.ac.ir
3- Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University Tehran, Iran
4- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
2- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran , Zh_khoshkhoo@iau-tnb.ac.ir
3- Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University Tehran, Iran
4- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
Abstract: (157 Views)
In interest of increasing demand for natural foods free of artificial preservatives, this study aimed to Controlling the antioxidant properties of green tea extract (GT) through its encapsulation in chitosan nanoparticles (CS-NP) and to investigate its preservative effects on surimi. The results showed that GT-loaded chitosan nanoparticle (CS-NP-GT) was significantly effective in reducing the lipid oxidation of surimi by determination of Thiobarbituric acid and free fatty acids. Chemical, microbial and sensory analyzes of surimi with CS-NP-GT treatment showed a significant difference compared to other treatments (p <0.05). At the end of the storage period, surimi treatment with CS-NP-GT caused 2.6 log cycles reduction of lactic acid bacteria, 2.55 log cycles reduction of Enterobacteriaceae, 4.32 log cycles reduction of aerobic mesophilic bacteria, 3.7 log cycles reduction of Bacillus cereus and 2.61 log cycles reduction of mold and yeast. Also in the sensory evaluation, E-0.1-GT had higher score on the ninth day of storage compared to surimi prepared with other treatments. The results of this study showed that encapsulation of green tea extract with chitosan nanoparticles is a promising technology to control chemical, microbial and adverse sensory changes in surimi and increase the shelf life of this product.
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2021/10/23 | Accepted: 2023/07/25 | Published: 2023/10/2
Received: 2021/10/23 | Accepted: 2023/07/25 | Published: 2023/10/2
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