Evaluation of antioxidant, antibacterial and antifungal effect of edible coatings containing Artemisia scoparia waldst & Kit extract on hamburgers and increasing the health factor of the product

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Karimkhani m.m.; Bagheri Sales h.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:114 Page(s): 371-379

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Title

Evaluation of antioxidant, antibacterial and antifungal effect of edible coatings containing Artemisia scoparia waldst & Kit extract on hamburgers and increasing the health factor of the product

Author(s)

Karimkhani m.m. | Bagheri Sales h. | Issue Writer Certificate

Keywords

AntioxidantQ1

AntibacterialQ1

AntifungalQ1

Artemisia scoparia waldst&KitQ1

Increasing the health factorQ1

Abstract

Currently, the consumption of meat products has been rising due to their high protein content, and because of the relative disadvantages of synthetic preservatives, it has always been attempted to use natural preservatives with Antioxidant and Antibacterial properties in food and meat products. Coatings and edible films have increased their customers' desire for fresh and refreshing food products. In this study, Antioxidant, Antibacterial and anti-fungal effects of 5 different treatments including Artemisia scoparia waldst & Kit extract at 5% concentration (Asw 0. 05), gelatin and glycerol (GG), edible coatings of gelatin and glycerol In addition, 5% of the extract (GG + Asw 0. 05), starch and glycerol (SG), edible coating of starch and glycerol with 5% of extract (SG + Asw 0. 05) were mixed in the paste at 4 ° C Centigrade was maintained for 8 days. During this time, the moisture content, pH and color of the treatments were measured. In the TBARS Antioxidant test, malondialdehyde was measured on days 0, 4 and 8, and it was found that in all treatments, malondialdehyde increased with increasing time, and the Antioxidant activity of the treatments in These terms were (GG + Asw 0. 05), (SG + Asw 0. 05), (Asw 0. 05), (GG) and (SG) respectively. In addition, the Antibacterial and anti-fungal strength of the treatments was the same, and the Antibacterial activity of the treatments against mesophilic bacteria was higher than coliform bacterial. In the case of color and moisture, all treatments had a decreasing trend over time, but in the case of PH there was an increasing trend. Also, after the 8th day, the moisture content of the treatments was the highest to the lowest (GG + Asw 0. 05), (SG + Asw 0. 05), (GG), (SG) and (Asw 0. 05) and all tests in the form of the design Completely randomized at 5% level.

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APA: Copy

Karimkhani, m.m., & Bagheri Sales, h.. (2021). Evaluation of antioxidant, antibacterial and antifungal effect of edible coatings containing Artemisia scoparia waldst & Kit extract on hamburgers and increasing the health factor of the product. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(114 ), 371-379. SID. https://sid.ir/paper/369442/en

Vancouver: Copy

Karimkhani m.m., Bagheri Sales h.. Evaluation of antioxidant, antibacterial and antifungal effect of edible coatings containing Artemisia scoparia waldst & Kit extract on hamburgers and increasing the health factor of the product. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(114 ):371-379. Available from: https://sid.ir/paper/369442/en

IEEE: Copy

m.m. Karimkhani, and h. Bagheri Sales, “Evaluation of antioxidant, antibacterial and antifungal effect of edible coatings containing Artemisia scoparia waldst & Kit extract on hamburgers and increasing the health factor of the product,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 114 , pp. 371–379, 2021, [Online]. Available: https://sid.ir/paper/369442/en

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