Subject Areas :

سیده سلیمه  رشیدایی آبندانسری ¹ (دانشجوی دکتری علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران)
پیمان  آریایی ² (استادیار،گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران)
مهدی  چرمچیان لنگرودی ³ (استادیار، گروه ترویج و آموزش کشاورزی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران.)

Received: 2019-03-13 Accepted : 2019-08-03 Published : 2021-09-23

Keywords:

References:

1. Afonso, M. S., Silva, A. M. O., Carvalho, E. B., Rivelli, D. P., Barros, S. B., Rogero, M. M., Lottenberg, A. M., Torres, R. P. and Mancini- Filho, J. 2013. Phenolic compounds from Rosemary (Rosmarinus officinalis L.) attenuate oxidative stress and reduce blood cholesterol concentrations in diet-induced hypercholesterolemic rats. Nutrition & Metabolism, 10(1): 19.


2. Alipour Mazandrani, H., Javadian, S. Y. and S. 2016. The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage. Food science and nutrition, 4(2): 298–304.


3. 1980. Official Methods and Recommended Practices of the AOCS, 5thed., Champaign.


4. Burt, S. 2004. Essential oils: their antibacterial properties and potential applications in foods-a review. Food Microbiology, 94: 223- 253.


5. Campo, M.M., Nute, G.R., Hughes, S.I., Enser, M., Wood, J.D. and Richardson, R.I. 2006. Flavour perception of oxidation in beef. Meat Science, 72: 303–311.


6. Carneiro, C., Tonon, R. V., Grosso, C. R. and Hubinger, M. D. 2013. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering, 115:443-451.


7. Chen, I. J., Liu, C. Y., Chiu, J. P and Hsu, C. H. 2016 Therapeutic effect of high-dose green tea extract on weight reduction: A randomized, double-blind, placebo-controlled clinical trial. Clin Nutr. Jun, 35(3): 592-599.


8. Chidanandaiah, S. M. K., Keshri, R.C. and Sanyal, M.K. 2009. Effesct of sodium alginate coating with

 

preservatives on the quality of meat patties during refrigerated (41c) storage. Journal Muscle foods, 20: 275-292.

9. Chranioti, C., Nikoloudaki, A. and Tzia, C. 2015. Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system. Carbohydrate polymers, 127:252-263.


10. Dawidowiez, A.L., Wianowska, D. and Baraniak, B. 2006. The antioxidant properties of alcoholic extracts from sambucus nigra L. (antioxidant properties of extracts), Lebensrhittel-Wissenschaft and Technologic, 39: 308-315.


11. Delfanian, M., Esmaeilzadeh Kenari, R. and Sahari. M. A. 2015. Influence of extraction techniques on antioxidant properties and bioactive compounds of loquat fruit (Eriobotrya japonica Lindl.) skin and pulp extracts. Food Sci. Nut, 3: 179-187.


12. Devatkal, S. K., Thorat, P. and Manjunatha, M. 2012. Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets. Journal of Food Science and Technology. 51(10):2685-91.


13. Donald, S., Prenzler, P. D., Autolovich, M. and Robards, K. 2001. Phenolic content and antioxidant activity of olive extracts. Food chemistry Journal, 73:73-84.


14. El-Rajoob, A.O., Massadeh, A.M. and Omari, M.N. 2008. Evaluation of Pb, Cu, Zn, Cd, Ni and Fe levels in Rosmarinus officinalis (Rosemary) medicinal plant and soils in selected zones in Jordan. Environment Monitor Assessment, 140: 61-


15. Esmaeilzadeh Kenari, R., Mohsenzadeh, F. and Amiri. Z. R. 2014. Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound‐assisted extraction methods. Food Sci. Nut, 2: 426-435.


16. Fathi, M., Mozafari, M. R. and Mohebbi, M. 2012. Nanoencapsulation of food ingredients using lipid based delivery systems. Trends in food science & technology, 23(8): 13-27.


17. Fang, Z. and Bhandari, B. 2010. Encapsulation of polyphenols – a review. Trends in Food Science & Technology, 21(10),: 510–523.


18. Gill, C. O. 1983. Meat spoilage and evaluation of the potential storage life of fresh Journal of Food Protection, 46(5): 444-452.


19. Gortzi. O., Lalas S., Tsaknis J. and Chinou I. 2006. Reevaluation of antimicrobial and antioxidant activity of Thymus spp. extracts before and after encapsulation in liposomes. Food Prot, 69: 2998–3005.


20. Haji mahmmodi, M., Aliabadpoor, M., Moghaddam, M., Sadegi, N., Oveisi, M. and Jannat. B. 2012. Evaluation of in vitro antioxidant activity of lemon juice for safety assement. American journal of food technology, 7(‌11):‌708-714.


21. Hasani, O., Javadian, S. R. 2015. Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage. International Journal of Food Engineering, 12(3): 303-310.


22. Hayes, J., Stepanyan, V., Allen, P., O’Grady, M. and Kerry, J. 2010. Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties. Meat Science, 84: 613–620.


23. Joye, I. J., Davidov-Pardo, G. and McClements, J. 2015. Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality. Food Hydrocolloids, 49:127-134.


24. Jiang, Y., Wu, N., Fu, Y. J., Wang, W., Luo, M., Zhao, C. J., Zu, Y. G. and Liu, X. L. Chemical composition and antimicrobial activity of the essential oil of Rosemary. Environmental Toxicology and Pharmacology, 32(1): 63-68.


25. Kadam, S. U., Tiwari, B. K., Smyth, T. J.and Donnell. C. P. O. 2015.

 

Optimization of ultrasound assisted extraction of bioactive components from brown seaweed Ascophyllum nodosum using response surface methodology. Ultrason. Sonochem, 23: 308-316.

26. Khan, I., Nkufi Tango, C. and Deog-Hwa. O. 2017. Development and evaluation of chitosan and its derivative for the shelf life extension of beef meat under refrigeration storage. International Journal of Food Science and Technology, 52:‌1111–1121.


27. Kraft, A.A. 1999. Psychrotrophic bacteria in foods: Disease and spoilage, CRC Press.


28. Li, T., Li, J., Hu, W., Zhang, X., Li, X. and Zhao, J. 2012. Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Journal of Food Chemistry, 135: 140–145.


29. Mexisa, S. F., Chouliara, E. and Kontominas, M. G. 2009. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 ℃. Food Microbiology, 26: 598-605.


30. Mohamed, H. M. and Mansour, H. A. 2012. Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT-Food Science and Technology, 45(1): 79-87.


31. Moreno, S., Scheyer, T., Romano, C.S. and Vonjov, A. 2006. Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free Radical Research, 40(2): 223-231.


32. Mohdaly, M., Sarhan, M. A., Mahmoud, A., Ramadan, M. and Smetanska, I. 2010. Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection, Food Chem, 123:1019-1026.


33. Nedovic, V., Manojlovic, V., Levic, S. and Bugarskib, B. 2011. An overview of encapsulation technologies for food Procedia Food Science, 1: 1806-15.


34. Perira, D., Pinheiro, S., Heldet, L. and Moura. C. 2017. Rosemary as natural antioxidant to prevent oxidation in chicken burgers. Food Sci. Technol, 17-23.


35. Sarikurkcu, C., Tepe, B., Daferera, D., Polissiou, M., Harmandar, M. 2008. Studies on the antioxidant activity of the essential oil and methanol extract of Marrubium globosum subsp. globosum (lamiaceae) by three different chemical assays. Technol, 99:4239-4246


36. Vilela, J., Martins, D., Monteiro-Silva, F., González-Aguilar, G., de Almeida, J. M. and Saraiva, C. 2016. Antimicrobial effect of essential oils of Laurus nobilis and Rosmarinus officinallis L. on shelf-life of minced “Maronesa” beef stored under different packaging conditions. Food Packaging and Shelf Life, 8: 71-80.


37. Vinatoru, M. 2001. An overview of the ultrasonically assisted of bioactive principles from herbs. Ultrasonics Sonochemistry, 8: 303-313.


38. Romano, C. S., Abadi, K., Repetto, V., Vojnov, A. A. and Moreno, S. 2009. Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives. Food Chemistry, 115(2): 456–461.


39. Sallam, K. I. 2007. Antimicrobial and antioxidant effects of soudium acetate, soudium lactate andsoudium citrate in refrigerated slicedsalmon. Journal of Food Control, 18: 566-567.


40. Sebaaly, C., Greige-Gerges, H., Agusti, G., Fessi, H. and Charcosset, C. 2016. Large-scale preparation of clove essential oil and eugenol-loaded liposomes using a membrane contactor and a pilot plant. Journal of Liposome Research, 26(2):126-38.


41. Shah, M.A., Bosco, S.J.D. and Mir, S.A. 2014. Plant extracts as natural antioxidants in meat and meat products. Meat Science, 98(1):21-33.


42. Yanar, Y. 2007. Quality Changes of Hot Smoked Catfish (Clarias Gariepinus) During Refrigerated storage. Journal of Muscle Foods, 18: 391-400.