افزایش پایداری اکسایشی و میکروبی گوشت گاو با استفاده از پوشش خوراکی زیست‌فعال حاصل از موسیلاژ بارهنگ صغیر بارگذاری شده با اسانس آویشن باغی

نویسندگان
محمد نوشاد 1
بهروز علیزاده بهبهانی 1
سمیرا دهقانی 2
1 استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.52547/fsct.17.101.1
چکیده
این پژوهش با هدف تولید پوشش خوراکی زیست‏فعال با فعالیت آنتی‏اکسیدانی و ضدمیکروبی قابل توجه جهت افزایش عمر نگهداری گوشت گاو انجام گرفت. برای این منظور، ابتدا اسانس آویشن باغی با استفاده از روش تقطیر با آب استخراج گردید و سپس ویژگی‏های آنتی‏اکسیدانی و ضدباکتریایی آن تحت شرایط آزمایشگاهی بررسی گردید. اسانس حاصله دارای ظرفیت آنتی‏اکسیدانی بالقوه بالایی بود و سبب جلوگیری از رشد باکتری‏های اشرشیا کلی، استافیلوکوکوس اورئوس، سالمونلا تیفی موریوم و سودوموناس آئروژینوزا گردید. در ادامه، اسانس زیست‏فعال با موسیلاژ دانه بارهنگ سر نیزه‏ای و به منظور تولید پوشش خوراکی ترکیب گردید. پوشش خوراکی به دست آمده برای پوشش‏دهی گوشت گاو و افزایش عمر نگهداری آن مورد استفاده قرار گرفت. استفاده از پوشش خوراکی حاوی غلظت‏های مختلف اسانس به طور معنی‏داری (p<0.05) از پیشرفت اکسیداسیون (محصولات اولیه و ثانویه) و افزایش تعداد کل باکتری‏های زنده، باکتری‏های سرمادوست و کلی‏فرم در نمونه‏های گوشت جلوگیری کرد و عمر انبارمانی محصول را تا 6 روز نگهداری در دمای یخچال بهبود بخشید. به طور کلی، پوشش خوراکی بر پایه موسیلاژ دانه بارهنگ سرنیزه‏ای بارگذاری شده با اسانس آویشن باغی می‏تواند جهت کنترل اکسیداسیون لیپیدی و رشد میکروبی و همچنین بهبود عمر نگهداری محصولات گوشتی و یا سایر محصولات غذایی مورد استفاده قرار گیرد.
کلیدواژه‌ها
آویشن باغی
بارهنگ سرنیزه‌ای
پوشش خوراکی
آنتی‌اکسیدان

موضوعات

عنوان مقاله English

Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Plantago lanceolata seed mucilage and loaded with Thymus vulgaris

نویسندگان English

Mohammad Noshad 1
Behrooz Alizadeh behbahani 1
Samira Dehghani 2
1 Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 M.Sc. Student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

This study was aimed to fabricate a novel active edible coating with remarkable antioxidant and antimicrobial activity to ameliorate the beef shelf-life. For this purpose, the essential oil of Thymus vulgaris was firstly extracted by hydrodistillation method and its in-vitro antioxidant and antibacterial properties were then evaluated. The essential oil had a potentially high antioxidant activity and it was able to reduce the growth of bacteria Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, and Pseudomonas aeruginosa. The essential oil was then mixed with Plantago lanceolata seed mucilage to fabricate an active edible coating. The edible coating was used to coat beef and increase its shelf-life. The use of edible coating containing different concentration of essential oil significantly (p<0.05) inhibit the fat oxidation extent (primary and secondary products) and increase in total viable count, psychrotrophic bacteria, and coliforms in beef samples, and improved its shelf-life up to 6-day storage at refrigeration condition. In general, the T. vulgaris essential oil-loaded P. lanceolate seed mucilage-based edible coating could be used to control the lipid oxidation and microbial growth, as well as, to improve the shelf-life of meat products or other food products.

کلیدواژه‌ها English

Thymus vulgaris
Plantago lanceolata
Edible coating
Antioxidant
[1] Rahimifard, N., Pakzad, S., Shoeibi, S., Hedayati, M., Hajimehdipour, H., Motaharinia, V., et al. 2009. Effects of Essential oil and Extract of Thymus vulgaris, Zataria multiflora and Eugenia caryophilata on Vero, Hela, HepII cell lines by MTT Assay. Journal of Medicinal Plants. 2 (30) :152-156 (full text in Persian).
[2] Mehran, M., Hoseini, H., Hatami, A., Taghizade, M., & Safaie, A. 2016. Investigation of Components of Seven Species of Thyme Essential Oils and Comparison of their Antioxidant Properties. Journal of Medicinal Plants. 2 (58) :134-140 (full text in Persian).
[3] Behnia, M., Haghighi, A., Komeylizadeh, H., Tabaei, S. J. S., & Abadi, A. 2008. Inhibitory effects of Iranian Thymus vulgaris extracts on in vitro growth of Entamoeba histolytica. The Korean journal of parasitology. 46(3): 153-156.
[4] Satyal, P., Murray, B., McFeeters, R., & Setzer, W. 2016. Essential oil characterization of Thymus vulgaris from various geographical locations. Foods. 5(4); 70.
[5] Noori, S., Zeynali, F., & Almasi, H. 2018. Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control. 84: 312-320.
[6] Ju, J., Xie, Y., Guo, Y., Cheng, Y., Qian, H., & Yao, W. 2019. Application of edible coating with essential oil in food preservation. Critical reviews in food science and nutrition. 59(15): 2467-2480.
[7] Hesarinejad, M. A., Jokandan, M. S., Mohammadifar, M. A., Koocheki, A., Razavi, S. M. A., Ale, M. T., & Attar, F. R. 2018. The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage. International journal of biological macromolecules. 115: 1260-1266.
[8] Mataragas, M., Bellio, A., Rovetto, F., Astegiano, S., Greci, C., Hertel, C., ... & Cocolin, L. (2015). Quantification of persistence of the food-borne pathogens Listeria monocytogenes and Salmonella enterica during manufacture of Italian fermented sausages. Food control. 47: 552-559.
[9] Mataragas, M., Bellio, A., Rovetto, F., Astegiano, S., Decastelli, L., & Cocolin, L. 2015. Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino. Meat science. 103: 39-45.
[10] Guyon, C., Meynier, A., & de Lamballerie, M. 2016. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends in Food Science & Technology. 50: 131-143.
[11] Saucier, L. 2016. Microbial spoilage, quality and safety within the context of meat sustainability. Meat science. 120: 78-84.
[12] Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J. P., Pihlaja, K., Kujala, T. S., & Heinonen, M. 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of agricultural and food chemistry. 47(10): 3954-3962.
[13] Kizil, S., Hasimi, N., Tolan, V., Kilinc, E., & Yuksel, U. 2010. Mineral content, essential oil components and biological activity of two mentha species (M. piperita L., M. spicata L.). Turkish Journal of Field Crops. 15(2): 148-153.
[14] Dapkevicius, A., Venskutonis, R., van Beek, T. A., & Linssen, J. P. 1998. Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. Journal of the Science of Food and Agriculture. 77(1): 140-146.
[15] Fadli, M., Saad, A., Sayadi, S., Chevalier, J., Mezrioui, N. E., Pagès, J. M., & Hassani, L. 2012. Antibacterial activity of Thymus maroccanus and Thymus broussonetii essential oils against nosocomial infection–bacteria and their synergistic potential with antibiotics. Phytomedicine. 19(5): 464-471.
[16] Tepe, B., Donmez, E., Unlu, M., Candan, F., Daferera, D., Vardar-Unlu, G., et al. 2004. Antimicrobial and antioxidative activities of the essential oils and methanol extracts of Salvia cryptantha (Montbret et Aucher ex Benth.) and Salvia multicaulis (Vahl). Food chemistry. 84(4): 519-525.
[17] Alizadeh Behbahani, B., Shahidi, F., Yazdi, F. T., Mortazavi, S. A., & Mohebbi, M. 2017. Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. International journal of biological macromolecules. 94: 515-526.
[18] Alizadeh Behbahani, B., Yazdi, F. T., Shahidi, F., Hesarinejad, M. A., Mortazavi, S. A., & Mohebbi, M. 2017. Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspects. Carbohydrate Polymers. 155: 68-77.
[19] AOAC. 2005. Official Methods of Analysis of the Association of Analytical Chemists International (18th ed.). U.S.A Official methods: Gathersburg, MD.
[20] Alizadeh Behbahani, B., & Fooladi, A. A. I. 2018. Shirazi balangu (Lallemantia royleana) seed mucilage: chemical composition, molecular weight, biological activity and its evaluation as edible coating on beefs. International journal of biological macromolecules. 114: 882-889.
[21] Hansen, L. T., Gill, T., & Hussa, H. H. 1995. Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Research International. 28(2): 123-130.
[22] Rahimi, M., & Ramezani, M. 2017. The effects of temperature on antioxidant activity, total phenolics and agronomic traits of two thyme species. Nova Biologica Reporta. 4(3): 264-270.
[23] Mancini, E., Senatore, F., Del Monte, D., De Martino, L., Grulova, D., Scognamiglio, M., et al. 2015. Studies on chemical composition, antimicrobial and antioxidant activities of five Thymus vulgaris L. essential oils. Molecules. 20(7): 12016-12028.
[24] Nooshkam, A., Mumivand, H., Hadian, J., Alemardan, A., & Morshedloo, M. R. 2017. Drug yield and essential oil and carvacrol contents of two species of Satureja (S. khuzistanica Jamzad and S. rechingeri Jamzad) cultivated in two different locations. Journal of applied research on medicinal and aromatic plants. 6: 126-130.
[25] El-Ghorab, A. H., Nauman, M., Anjum, F. M., Hussain, S., & Nadeem, M. 2010. A comparative study on chemical composition and antioxidant activity of ginger (Zingiber officinale) and cumin (Cuminum cyminum). Journal of agricultural and food chemistry. 58(14): 8231-8237.
[26] Asensio, C. M., Nepote, V., & Grosso, N. R. 2012. Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant. Journal of food science. 77(9): S294-S301.
[27] Amorati, R., Foti, M. C., & Valgimigli, L. 2013. Antioxidant activity of essential oils. Journal of agricultural and food chemistry. 61(46): 10835-10847.
[28] Chizzola, R., Michitsch, H., & Franz, C. 2008. Antioxidative properties of Thymus vulgaris leaves: comparison of different extracts and essential oil chemotypes. Journal of agricultural and food chemistry. 56(16): 6897-6904.
[29] Grosso, C., Figueiredo, A. C., Burillo, J., Mainar, A. M., Urieta, J. S., Barroso, J. G., et al. 2010. Composition and antioxidant activity of Thymus vulgaris volatiles: comparison between supercritical fluid extraction and hydrodistillation. Journal of separation science. 33(14): 2211-2218.
[30] Tabatabaei Yazdi, F., Alizadeh Behbahani, B., Vasiee, A., Roshanak, S., & Mortazavi, A. 2017. Production of an antimicrobial edible coating based on Plantago major seed mucilage in combination with Heracleum persicum essential oil: its properties and application in beef. Applied Microbiology in Food Industries. 3(3): 1-21.
[31] Alizadeh Behbahani, B., & Imani Fooladi, A. A. 2018. Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling. Journal of food safety. 38(3): e12443.
[32] Dholwani, K. K., Saluja, A. K., Gupta, A. R., & Shah, D. R. 2008. A review on plant-derived natural products and their analogs with anti-tumor activity. Indian journal of pharmacology. 40(2): 49.
[33] Rota, M. C., Herrera, A., Martínez, R. M., Sotomayor, J. A., & Jordán, M. J. 2008. Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils. Food control. 19(7): 681-687.
[34] Vital, A. C. P., Guerrero, A., de Oliveira Monteschio, J., Valero, M. V., Carvalho, C. B., de Abreu Filho, B. A., et al. 2016. Effect of edible and active coating (with rosemary and oregano essential oils) on beef characteristics and consumer acceptability. PloS one. 11(8): e0160535.
[35] Cardoso, G. P., Dutra, M. P., Fontes, P. R., Ramos, A. D. L. S., de Miranda Gomide, L. A., & Ramos, E. M. 2016. Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display. Meat science. 114: 85-94.
[36] Raeisi, M., Tajik, H., Aliakbarlu, J., & Valipour, S. 2014. Effect of carboxymethyl cellulose edible coating containing Zataria multiflora essential oil and grape seed extract on chemical attributes of rainbow trout meat. In Veterinary research forum: an international quarterly journal. 5(2): 89-93.
[37] Krkić, N., Šojić, B., Lazić, V., Petrović, L., Mandić, A., Sedej, I., & Tomović, V. 2013. Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása. Meat science. 93(3): 767-770.
[38] International Commission on Microbiological Specification for Foods (ICMSF). 1986. Microorganisms in Foods 2. Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed.). Toronto, Canada: University of Toronto Press.
[39] Yemiş, G. P., & Candoğan, K. 2017. Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria. Food science and biotechnology. 26(4): 1113-1121.
[40] Emiroğlu, Z. K., Yemiş, G. P., Coşkun, B. K., & Candoğan, K. 2010. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat science. 86(2): 283-288.