اثر فیلم نانوبیوکامپوزیت برپایه تفاله پرتقال حاوی نانوفیبرسلولز و اسانس گزنه بر خصوصیات میکروبی و شیمیایی گوشت گاو
محورهای موضوعی :
علوم و صنایع غذایی
سیده الهام موسوی کلجاهی
1
,
آیناز علیزاده
2
,
حامد همیشه کار
3
,
هادی الماسی
4
,
نارملا آصفی
5
1 - دانشجوی دکتری تخصصیگروه علوم و صنایع‌غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.
2 - دانشیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
3 - استاد مرکز تحقیقات کاربردی دارویی، دانشگاه علوم پزشکی تبریز، تبریز، ایران
4 - دانشیار گروه مهندسی علوم و صنایع‌غذایی، دانشگاه ارومیه، ارومیه، ایران
5 - دانشیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
تاریخ دریافت : 1399/12/26
تاریخ پذیرش : 1400/03/25
تاریخ انتشار : 1400/01/01
کلید واژه:
پرتقال,
گزنه,
نانوبیوکامپوزیت,
نانوفیبرسلولز,
چکیده مقاله :
گوشت گاو با وجود فساد سریع یکی از منابع پروتئینی اصلی در رژیم غذایی است. در این راستا استفاده از فیلم های زیست تخریب پذیر حاوی اسانس های گیاهی به‌عنوان ترکیبات ضدمیکروبی یکی از روش های افزایش ماندگاری تلقی می گردد. هدف از این پژوهش بررسی تأثیر فیلم زیست تخریب پذیر حاصل از تفاله پرتقال حاوی اسانس گزنه و نانوفیبرسلولز در افزایش ماندگاری گوشت گاو در شرایط یخچالی به مدت 12 روز بود؛ بدین منظور نمونه ها به سه گروه گوشت بدون پوشش (کنترل)، پیچیده شده در فیلم حاصل از تفاله پرتقال بدون اسانس و نانوفیبرسلولز و پیچیده شده در فیلم تفاله پرتقال حاوی 3 درصد اسانس گزنه و 6 درصد نانوفیبرسلولز تقسیم‌شده و در فواصل زمانی معین (روزهای 0، 4، 8 و 12) از نظر آزمون های میکروبی (شمارش باکتری های مزوفیل هوازی، سایکروفیل و کلی فرم) و شیمیایی (pH، تیوباربیتوریک اسید و بازهای ازته فرار) مورد ارزیابی قرار گرفتند. مطابق نتایج به‌دست‌آمده نمونه گوشت پیچیده شده در فیلم تفاله پرتقال حاوی 3 درصد اسانس گزنه و 6 درصد نانوفیبرسلولز دارای کمترین میزان رشد در میزان باکتری های ذکرشده بعد از 12 روز نگهداری بود؛ همچنین نمونه های پیچیده شده در فیلم حاوی اسانس و نانوفیبرسلولز میزان کمتری از pH، تیوباربیتوریک اسید و بازهای ازته فرار را نسبت به دو نمونه دیگر بعد از 12 روز نگهداری نشان دادند. به طورکلی نتایج این تحقیق حاکی از آن است که پوشش دهی با فیلم حاصل از تفاله پرتقال حاوی اسانس گزنه و نانوفیبرسلولز می تواند منجر به افزایش زمان ماندگاری گوشت نگهداری شده در شرایط یخچالی گردد.TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian// TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//
چکیده انگلیسی:
Beef is considered the main source of dietary protein despite being perishable. In this regard, utilization of biodegradable films containing plant essential oils, as antimicrobial compounds, is one of the concepts to prolong the beef shelf life. Accordingly, this study aimed to investigate the effect of the biodegradable film based on orange waste powder (OWP) containing nettle essential oil (NEO) and cellulose nanofiber (CNF) to increase the shelf life of the refrigerated beef samples stored for 12 days. As well, beef samples were divided into three groups of uncovered (control), wrapped with the OWP-based film without essential oil and nanofiber and wrapped with OWP-base film containing 3% NEO and 6% CNF and the microbial (aerobic mesophilic count, psychrophilic count, and coliform count) and chemical (pH, thiobarbituric acid and volatile nitrogen bases) properties were evaluated at regular intervals (0, 4, 8 and 12days). According to the results, the beef sample wrapped with OWP-base film containing 3% NEO and 6% CNF showed the lowest growth rate of the mentioned bacteria after 12 days of storage; Moreover, the samples covered by the film containing NEO and CNF had lower levels of pH, thiobarbituric acid and volatile nitrogen bases values compared to the other two samples at 12th day of storage. The results of this study indicate that wrapping beef samples with an OWP-based nanobiocomposite film containing 3% NEO and 6% CNF could remarkably prolong its shelf life in refrigerated conditions. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back //TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian // TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//
منابع و مأخذ:
· Alizadeh Behbahani, B., Noshad, M. and Jooyandeh, H. (2020). Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating. Biocatalysis and Agricultural Biotechnology, 24: 101563.
· Amiri, E., Aminzare, M., Azar, H. H. and Mehrasbi, M. R. (2019). Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties. Meat Science, 153: 66-74.
· Bátori, V., Jabbari, M., Åkesson, D., Lennartsson, P.R., Taherzadeh, M.J. and Zamani, A. (2017). Production of pectin-cellulose biofilms: A new approach for citrus waste recycling. International Journal of Polymer Science. 2017: 1-9.
· Jouki, M., Tabatabaei Yazdi, F., Mortazavi, S.A. and Koocheki, A. (2013). Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage. International Journal of Biological Macromolecules. 62: 500–507.
· Majdinasab, M., Niakousari, M., Shaghaghian, S. and Dehghani, H. (2020). Antimicrobial and antioxidant coating based on basil seed gum incorporated with Shirazi thyme and summer savory essential oils emulsions for shelf-life extension of refrigerated chicken fillets. Food Hydrocolloids, 108: 1-45.
· Mehdizadeh, T., Tajik, H., Mojaddar Langroodi, A., Molaei, R. and Mahmoudian, A. (2020). Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf-life of beef. Meat science, 163: 108073.
· Mojaddar Langroodi, A., Tajik, H., Mehdizadeh, T., Moradi, M., Moghaddas Kia, E. and Mahmoudian, A. (2018). Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging. LWT - Food Science and Technology, 98: 372-390.
· Mousavi Kalajahi, S.E., Alizadeh, A., Hamishekar, H., Almasi, H. and Asefi, N. (2021). Orange juice processing waste as a biopolymer base for biodegradable film formation reinforced with cellulose nanober and activated with nettle essential oil. Journal of Polymers and the Environment. Journal of Polymers and the Environment, 1-21.
· Ojagh, S.M., Rezaei, M., Razavi, S.H. and Hashem Hosseini, S.M. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122(1): 161-166.
· Oun, A.A. and Rhim, J.W. (2015). Preparation and characterization of sodium carboxymethyl cellulose/cotton linter cellulose nanofibril composite films. Carbohydrate Polymers, 127: 101-109.
· Sogut, E. and Seydim, A.C. (2018). The effects of chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets. Food Packaging and Shelf Life, 18(12): 13-20.
· Takma, D.K. and Korel, F. (2019). Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat. Food Packaging and Shelf Life, 19: 210-217.
· Talebi, F., Misaghi, A., Khanjari, A., Kamkar, A., Gandomi, H. and Rezaeigolestani, M. (2018). Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf-life of ground beef. LWT - Food Science and Technology, 96: 482-490.
· Tayengwa, T., Chikwanha, O.C., Gouws, P., Dugan, M.E.R., Mutsvangwa, T. and Mapiye, C. (2020). Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf-life. Meat Science, 162: 108029.
· Viuda‐Martos, M., Ruiz‐Navajas, Y., Fernandez‐Lopez, J. and Perez‐Álvarez, J. (2008). Antibacterial activity of lemon (Citrus Lemon L.), mandarin (Citrus Reticulata L.), grapefruit (Citrus Paradisi L.) and orange (Citrus Sinensis L.) essential oils. Journal of Food Safety, 28(4): 567-576.
· Wang, X., Sun, X., Liu, H., Li, M. and Ma, Z. (2011). Barrier and mechanical properties of carrot puree films. Food and Bioproducts Processing, 89(2): 149-156.
· Xu, X., Liu, F., Jiang, L., Zhu, J.Y., Haagenson, D. and Wiesenborn, D.P. (2013). Cellulose nanocrystals vs. cellulose nanofibrils: A comparative study on their microstructures and effects as polymer reinforcing agents. ACS Applied Materials & Interfaces, 5(8): 2999-3009.
· Yuan, L., Feng, W., Zhang, Z., Peng, Y., Xiao, Y. and Chen, J. (2021). Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf-life ofchilled meat. LWT - Food Science and Technology, 139: 110462.
· Zabihollahi, N., Alizadeh, A., Almasi, H., Hanifian, S. and Hamishekar, H. (2020). Development and characterization of carboxymethyl cellulose based probiotic nanocomposite film containing cellulose nanofiber and inulin for chicken fillet shelf-life extension. International Journal of Biological Macromolecules, 160: 409-417.
· Zhang, Y., Zhou, L., Zhang, C., Show, P.L., Du, A., Fu, J. et al., (2020). Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending filmand its application to chilled meat preservation. Carbohydrate Polymers, 247: 116670.
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· Alizadeh Behbahani, B., Noshad, M. and Jooyandeh, H. (2020). Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating. Biocatalysis and Agricultural Biotechnology, 24: 101563.
· Amiri, E., Aminzare, M., Azar, H. H. and Mehrasbi, M. R. (2019). Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties. Meat Science, 153: 66-74.
· Bátori, V., Jabbari, M., Åkesson, D., Lennartsson, P.R., Taherzadeh, M.J. and Zamani, A. (2017). Production of pectin-cellulose biofilms: A new approach for citrus waste recycling. International Journal of Polymer Science. 2017: 1-9.
· Jouki, M., Tabatabaei Yazdi, F., Mortazavi, S.A. and Koocheki, A. (2013). Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage. International Journal of Biological Macromolecules. 62: 500–507.
· Majdinasab, M., Niakousari, M., Shaghaghian, S. and Dehghani, H. (2020). Antimicrobial and antioxidant coating based on basil seed gum incorporated with Shirazi thyme and summer savory essential oils emulsions for shelf-life extension of refrigerated chicken fillets. Food Hydrocolloids, 108: 1-45.
· Mehdizadeh, T., Tajik, H., Mojaddar Langroodi, A., Molaei, R. and Mahmoudian, A. (2020). Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf-life of beef. Meat science, 163: 108073.
· Mojaddar Langroodi, A., Tajik, H., Mehdizadeh, T., Moradi, M., Moghaddas Kia, E. and Mahmoudian, A. (2018). Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging. LWT - Food Science and Technology, 98: 372-390.
· Mousavi Kalajahi, S.E., Alizadeh, A., Hamishekar, H., Almasi, H. and Asefi, N. (2021). Orange juice processing waste as a biopolymer base for biodegradable film formation reinforced with cellulose nanober and activated with nettle essential oil. Journal of Polymers and the Environment. Journal of Polymers and the Environment, 1-21.
· Ojagh, S.M., Rezaei, M., Razavi, S.H. and Hashem Hosseini, S.M. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122(1): 161-166.
· Oun, A.A. and Rhim, J.W. (2015). Preparation and characterization of sodium carboxymethyl cellulose/cotton linter cellulose nanofibril composite films. Carbohydrate Polymers, 127: 101-109.
· Sogut, E. and Seydim, A.C. (2018). The effects of chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets. Food Packaging and Shelf Life, 18(12): 13-20.
· Takma, D.K. and Korel, F. (2019). Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat. Food Packaging and Shelf Life, 19: 210-217.
· Talebi, F., Misaghi, A., Khanjari, A., Kamkar, A., Gandomi, H. and Rezaeigolestani, M. (2018). Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf-life of ground beef. LWT - Food Science and Technology, 96: 482-490.
· Tayengwa, T., Chikwanha, O.C., Gouws, P., Dugan, M.E.R., Mutsvangwa, T. and Mapiye, C. (2020). Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf-life. Meat Science, 162: 108029.
· Viuda‐Martos, M., Ruiz‐Navajas, Y., Fernandez‐Lopez, J. and Perez‐Álvarez, J. (2008). Antibacterial activity of lemon (Citrus Lemon L.), mandarin (Citrus Reticulata L.), grapefruit (Citrus Paradisi L.) and orange (Citrus Sinensis L.) essential oils. Journal of Food Safety, 28(4): 567-576.
· Wang, X., Sun, X., Liu, H., Li, M. and Ma, Z. (2011). Barrier and mechanical properties of carrot puree films. Food and Bioproducts Processing, 89(2): 149-156.
· Xu, X., Liu, F., Jiang, L., Zhu, J.Y., Haagenson, D. and Wiesenborn, D.P. (2013). Cellulose nanocrystals vs. cellulose nanofibrils: A comparative study on their microstructures and effects as polymer reinforcing agents. ACS Applied Materials & Interfaces, 5(8): 2999-3009.
· Yuan, L., Feng, W., Zhang, Z., Peng, Y., Xiao, Y. and Chen, J. (2021). Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf-life ofchilled meat. LWT - Food Science and Technology, 139: 110462.
· Zabihollahi, N., Alizadeh, A., Almasi, H., Hanifian, S. and Hamishekar, H. (2020). Development and characterization of carboxymethyl cellulose based probiotic nanocomposite film containing cellulose nanofiber and inulin for chicken fillet shelf-life extension. International Journal of Biological Macromolecules, 160: 409-417.
· Zhang, Y., Zhou, L., Zhang, C., Show, P.L., Du, A., Fu, J. et al., (2020). Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending filmand its application to chilled meat preservation. Carbohydrate Polymers, 247: 116670.
