Volume 19, Issue 130 (2022)                   FSCT 2022, 19(130): 121-129 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Mohammadi Jarchelo H, Hosseini Ghaboos S H, Almasi H. Investigation of the physical properties of gluten-based active film containing free and encapsulated Marjoram (Origanum majorana L.) essential oil and evaluation of its performance in the control of microbial spoilage in UF cheese and red meat. FSCT 2022; 19 (130) :121-129
URL: http://fsct.modares.ac.ir/article-7-62575-en.html
1- PhD Student, Department of Food Science and Engineering, Azadshar Branch, Islamic Azad University, Azadshar, Iran.
2- Assistant Professor, Department of Food Science and Engineering, Azadshar Branch, Islamic Azad , hosseinighaboos@yahoo.com
3- Associate professor of Department of Food Science and Technology, Faculty of Agriculture, Urmia University
Abstract:   (852 Views)
The aim of this research was to fabricate wheat gluten based active film containing free and encapsulated Marjoram essential oil (MEO). The MEO was encapsulated by lipid nanocarrier (nanoemulsion) and protein-based nanocarrier (Pickering emulsion by WPI) and used at the concentrations of 1, 3 and 5% in the formulation of gluten films. The free MEO was used at same concentrations. The physical properties of active films and also their performance in the control of microbial spoilage in the real food models including UF cheese and red meat during 9 days of storage were evaluated. The results indicated that the water vapor permeability (WVP) increasesd by increasing free MEO but the encapsulated MEO caused to significant decrease in the WVP values (p<0/05). The tensile strength, Young’s modulus and elongation to break of films decreased by adding free MEO but the encapsulated samples caused to improve the mechanical properties. Moreover, the results of the colony counting of E.coli and L. monocytogenes cultured on the surface of UF cheese and red meat wrapped with active films, indicated that for all samples, the microbial growth had increasing manner during storage and by increasing the concentration of MEO, the microbial count decreased significantly in comparison to the control sample (p<0.05). The encapsulation had no adverse effect on the antimicrobial activity of MEO. Generally, the results of this research indicated that loading of encapsulated MEO causes to improve the physical properties of active gluten film and is able to control the microbial growth in Ultra-refined cheese and meat.
 
Full-Text [PDF 406 kb]   (343 Downloads)    
Article Type: Original Research | Subject: Food Chemistry
Received: 2022/06/30 | Accepted: 2022/08/10 | Published: 2022/12/1

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.