Volume 22, Issue 163 (2025)
FSCT 2025, 22(163): 270-287 |
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ebrahimi F, Habibi N, Hosseini M. Evaluation of antioxidant and antimicrobial effects of free and nanoencapsulated extracts of pelargonium graveolens leaves and flowers on the shelf life and sensory properties of mutton fillet during storage. FSCT 2025; 22 (163) :270-287
URL: http://fsct.modares.ac.ir/article-7-79562-en.html
URL: http://fsct.modares.ac.ir/article-7-79562-en.html
1- Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Sanandaj Branch, Sanandaj, Iran
2- Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Sanandaj Branch, Sanandaj, Iran ,naderhabibi@iausdj.ac.ir
3- Department of Food Science and Technology, Faculty of Interdisciplinary Science and Technology, Bonab University, Bonab, Iran
2- Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Sanandaj Branch, Sanandaj, Iran ,
3- Department of Food Science and Technology, Faculty of Interdisciplinary Science and Technology, Bonab University, Bonab, Iran
Abstract: (76 Views)
Due to the proven carcinogenic effects of synthetic preservatives, there has been an increasing focus on finding natural alternatives. In this study, extracts from Pelargonium graveolens leaves and flowers were extracted using ultrasound as a natural antioxidant and antimicrobial compound and nanoencapsulated in fenugreek seed gum and soy protein isolate coatings. Mutton fillets were treated with nanoencapsulated and free extracts of Pelargonium leaves and flowers at a concentration of 2000 ppm and stored at 4°C for 12 days. A control sample (without preservatives) and a sample containing 100 ppm of the synthetic preservative BHT were included as references. Results of lipid oxidation tests (peroxide value and thiobarbituric acid value), psychrotrophic bacterial counts, and total volatile nitrogen bases measured at 2-day intervals indicated that both free and nanoencapsulated extracts delayed lipid oxidation reactions and microbial growth. The lowest oxidative and microbial spoilage levels were observed in the meat samples treated with nanoencapsulated extracts. Additionally, these samples achieved higher sensory evaluation scores throughout the storage period. Considering that the Pelargonium leaf and flower extracts contain phenolic and flavonoid compounds, they not only extended the shelf life of lamb meat but also enhanced its nutritional value. The findings of this research recommend using nanoencapsulated extracts of Pelargonium flowers at a concentration of 2000 ppm in fenugreek seed gum and soy protein isolate walls to enhance the shelf life of mutton meat.
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2025/02/18 | Accepted: 2025/04/5 | Published: 2025/08/23
Received: 2025/02/18 | Accepted: 2025/04/5 | Published: 2025/08/23
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