The Effect of Bioactive Edible Coating Gelatin/ Golpar Nano Emulsion on the Shelf Life of Ground Meat
Subject Areas :Seyyed Hossein Seyyed Qavami 1 , َArman Bayati Kalimani 2
1 - Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran.
2 - Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran.
Keywords: Edible Coating, Gelatin, Heracleumpersicum (Golpar), Nanoemulsion, Minced Meat. ,
Abstract :
In this study, the effectiveness of bioactive edible coating gelatin /nanoemulsion of Heracleumpersicum (Golpar) essential oil on the shelf life of minced meat was investigated. Identified 18 compounds (content of 99.98%) of Golpar essential oil, and Trans-carveol was the main and dominant compound of angelica essential oil with an abundance of 41.423%. Nanoemulsions with PDI equal to 0.435 showed uniformity of droplet size distribution. The nanoemulsion phenolic content was 1.75 mg/gGALand the antioxidant (IC50) was 2.28 mg/g. The nanoemulsion anti-bacterial properties showed that it had antimicrobial properties on both Staphylococcus aureus and Escherichia coli bacteria (p<0.05). Then samples were prepared in 5 groups Co (control), T1 (gelatin coating 2%), T2 (gelatin coating + 1% Golpar nanoemulsion), T3 (gelatin coating + 2% Golpar nanoemulsion) and T4 (gelatin coating + 3% Golpar nanoemulsion). The results showed that the sample moisture decreased of the samples by increasing the concentration of nanoemulsion in the coatings (p<0.05).Also, coatings containing Golpar nanoemulsion significantly prevented the increase in pH, thiobarbituric acid, and volatile nitrogen of treatments compared to Co and T1 samples (p<0.05). This effect was evidently by increasing concentration of nanoemulsions (p<0.05). By examining the sensory evaluation, the positive effect of the use of coatings on the sensory characteristics of the overall acceptance of the treatments by panelist was reported (p<0.05).In general, useing of angelica nanoemulsion in gelatin coating not only increased the shelf life of minced meat patties but also improved their sensory characteristics.
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