Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Barhang-e-Sagheerseed mucilage and loaded with Avishan-e-Baghi

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NOSHAD M.; ALIZADEH BEHBAHANI B.; DEHGHANI S.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:101 Page(s): 1-13

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Title

Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Barhang-e-Sagheerseed mucilage and loaded with Avishan-e-Baghi

Author(s)

NOSHAD M. | ALIZADEH BEHBAHANI B. | DEHGHANI S. | Issue Writer Certificate

Keywords

Thymus vulgarisQ1

OxidationQ1

Edible coatingQ2

AntioxidantQ1

Abstract

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 Avishan-e-Baghi 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 Barhang-e-Sagheerseed 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 shelflife up to 6-day storage at refrigeration condition. In general, the Avishan-e-Baghiessential oil-loaded Barhang-e-Sagheerseed 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.

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APA: Copy

NOSHAD, M., ALIZADEH BEHBAHANI, B., & DEHGHANI, S.. (2020). Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Barhang-e-Sagheerseed mucilage and loaded with Avishan-e-Baghi. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(101 ), 1-13. SID. https://sid.ir/paper/72681/en

Vancouver: Copy

NOSHAD M., ALIZADEH BEHBAHANI B., DEHGHANI S.. Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Barhang-e-Sagheerseed mucilage and loaded with Avishan-e-Baghi. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(101 ):1-13. Available from: https://sid.ir/paper/72681/en

IEEE: Copy

M. NOSHAD, B. ALIZADEH BEHBAHANI, and S. DEHGHANI, “Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Barhang-e-Sagheerseed mucilage and loaded with Avishan-e-Baghi,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 101 , pp. 1–13, 2020, [Online]. Available: https://sid.ir/paper/72681/en

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