Effect of Gelatin/Hydroxypropyl-β-Cyclodextrin Bioactive Edible Coating Containing Nanoemulsion of Nettle Essential Oil on the Shelf Life of Turkey Meat
Subject Areas : Microbiology
M. Adeli Milani
1
(
Ph. D. Graduated of the Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
)
M. Ghobadi Dana
2
(
Assistant Professor of Microbiology Research Group, Faculty of Food Industry and Agriculture, Standard Research Institute, Institute of Standard and Industrial Research of Iran, Karaj, Iran.
)
B. Ghanbarzadeh
3
(
Professor of the Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran; Professor of the Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, North Cyprus,
)
A. Alizadeh
4
(
Associate Professor of the Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
)
P. Ghasemi Afshar
5
(
Assistant Professor of the Department of Food Science and Technology, Hidaj Branch, Islamic Azad University, Hidaj, Iran
)
Keywords: Bioactive Edible Coating Gelat, Nanoemulsion, Nettle Essential Oil, Turkey Meat,
Abstract :
Introduction: is the evaluation of the effect of gelatin/Hydroxypropyl-β-cyclodextrin coating containing nanoemulsion of nettle (Urtica dioica L. ( on chemical, microbial and sensory properties of turkey meat during storage. Materials and Methods: Chemical compositions of nettle essential oil were detected using Gas Chromatography-Mass Spectrometry. Samples of turkey meat coated with 1.5% (V/V) nanoemulsion of nettle, coated with gelatin/hydroxypropyl-β-cyclodextrin (HPBC) containing nanoemulsion of nettle, packed in cellophane and without coating (Control) were stored at 4°C. Their physical and chemical (weight loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances), microbial and sensory properties were evaluated at different intervals (0, 5, 10, 15, 20 days) of storage. Results: The results of Gas Chromatography-Mass Spectrometry showed the presence of effective compounds with antimicrobial and antioxidant activities especially Carvacrol (51.71%). According to the results, lower amounts of weight loss, total volatile basic nitrogen, mesophilic, psychrophilic bacteria, molds, and yeasts were observed in turkey meat samples treated with nanoemulsion of nettle essential oil in comparison to the control during storage (p˂0.05) and the highest sensory scores were gained. Conclusion: Application of gelatin/HPBC coating containing nanoemulsion of nettle essential oil had a desirable effect on the control of chemical and microbial spoilage, therefore it can be used for increasing the shelf life of turkey meat in the food industry.
Adeli Milani, M., Ghobadi Dana, M., Ghanbarzadeh, B., Alizadeh, A. & Ghasemi Afshar, P. (2020). Effect of novel bioactive coating enriched with nanoemulsion of mustard essential oil on the quality of turkey meat. Journal of Food and Nutrition Research, 59, 71-80.
Alp, E. & Aksu, M. I. (2010). Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef. Meat Science, 86 ,468-473.
Ahmadi, M., Razavilar, V., Motallebi, A. A., Esmailzadeh Kenari, R. & Khanipour, A. A. (2014). Effects of hydroalcoholic and water extracts of nettle leaf (Urtica dioica L.) on chemical properties of superchilled minced meat of common kilka (clupeonella cultriventris caspia). Journal of Food Quality and Hazards Control, 1, 85-88.
Almasi, H., Zandi, M., Beigzadeh, S., Haghju, S. & Mehrnow, N. (2016). Chitosan films incorporated with nettle (Urtica dioica L.) extract-loaded nanoliposomes: Antioxidant
activity and release properties. Journal of Microencapsulation, 33(5), 449-459.
Almasi, H., Ghanbarzadeh, B. & Pezeshki Najafabadi. A. (2009). Improving the physical properties of starch and starch – carboxymethyl cellulose composite biodegradable films. Food Science and Technology, 6(3),1-11 [In Persian].
Anonymous. (2008). The guideline on Health supervision over raw animal origin products. Public health office, Iran Veterinary Organization. https://www.ivo.ir [In Persian].
for the Control and health supervision of raw livestock products
Antoniewski, M. N., Barringer, S. A., Knipe, C. L. & Zerby, H. N. (2007). Effect of a Gelatin Coating on the Shelf Life of Fresh Meat. Journal of Food Science, 72(6), 382-387.
Baston, O. & Barna, O. (2010). Raw chicken leg and breast sensory evaluation. Food Science and Technology, 11(1), 25-30.
Casaburi, A., Piombino, P., Nychas, G.J., Villani, F. & Ercolini, D. (2015). Bacterial population and the voatilome associated to meat spoilage. Food Microbiology, 45, 85-103.
Chouliara, E., Karatapanis, A., Savvaidis, I. N., & Kontominas, M. G. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4° C. Food Microbiology, 24(6), 607-617.
Contini, C., Alvarez, R., O Sullivan, M., Dowling, D. P., Gargan, S. O. & Monahan, F. J. (2013). Effect of an active packaging with Citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Science, 96(3), 1171-6.
Djenane, D., Sánchez-Escalante, A., Beltran, J. A. & Roncalés, P. (2002). Ability of α-tocopherol, taurine and rosemary in combination with vitamin C, to increase the oxidative sta-bility of beef steaks packaged in modified atmosphere. FoodChemistry, 76, 407-415.
Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. & Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115, 66-70.
Feng, X., Moon, S. H., Lee, H.Y. & Ahn, D. U. (2017). Effect of irradiation on the parameters that influence quality characteristics of raw turkey breast meat. Radiation Physics and Chemistry, 130, 40-46.
Fernández-Pan, I., Carrión-Granda, X. & Maté, J. I. (2014) Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control, 36, 69-75.
Gharibzahedi, S. M. T. & Mohammadnabi. S. (2016). Characterizing the novel surfactant-stabilized nanoemulsions of stinging nettle essential oil: Thermal behaviour, storage stability, antimicrobial activity and bioaccessibility. Journal of Molecular Liquids, 224, 1332-1340.
Gharibzahedi, S. M. T. & Mohammadnabi, S. (2017). Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. International Journal of Biological Macromolecules, 95, 769-777.
Gul, S.l., Demirci, B., Baser, K. H.C., Akpulat, H. A. & Aksu, P. (2012). Chemical Composition and in Vitro Cytotoxic, Genotoxic Effects of Essential Oil from Urtica dioica L. Bulletin of Environmental and Contamination Toxicology, 88(5), 666-671.
Gulchin, İ., Küfrevioğlu, İ., Oktay, M. & Büyükokuroğlu, M. E. (2004). Antioxidant, antimicrobial antiulcer and analgestic activities of nettle (Urtica dioica L.). Journal of Ethnopharmacol, 90, 205-15.
Huang, Y., Zeng, X., Zhu, Q., Lu, K., Xu, Q. & Ye, C. H. (2018). Development of an active packaging with molecularly imprinted polymers for beef preservation. Packaging Technology and Science, 31, 213-220
ICMSF: 1986. International Commission on Microbiological Specifications for Foods. Microorganisms in foods. 2: sampling for microbiological analysis: principles and specific applications (2ndcedition) Blackwell Scientific Publications, 131-134.
ISO 17410: 2001. Microbiology of food and animal feeding stuffs Horizontal methodfor the enumeration of sychrotrophic microorganisms. International Organization for Standardization. Prague: Czech office for standards, metrology and testing.
Keykhosravy, K., Khanzadi, S. & Hashemi, M. (2020). Chitosanloaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens, International Journal of Biological Macromolecules, 150, 904-913.
López-Caballero, M. E., Góamez-Guillén, M. C., Pérez-Mateos, M. & Montero, P.
(2005). A functional chitosan-enriched fish sausage treated by high pressure. Journal of Food Science, 70(3), 166-171.
McClements, D. J. (2011). Edible nanoemulsions: Fabrication, properties, andfunctional performance. Journal of Soft Matter,7(6), 2297-2316.
Massoud, M. A., Adel, M. M., Zaghloul, O. A., Mohamed, M. E. & Abdel-Rheim, K. H. (2018). Eco-friendly nano-emulsion formulation of Mentha piperita against stored product pest Sitophilus oryzae. Advances in Crop Science and Technology, 6(6), 1-6.
Modorresi Chahardehi, A., Ibrahim, D. & Fariza Sulaiman, Sh. (2009). Antioxidant Activity and Total Phenolic Content of Some Medicinal Plants in Urticaceae Family. Journal of Applied Biological Sciences, 3(2), 27-31.
Nadiya Jan, K., zarafshan, K. & Singh, S. (2017). Stinging nettle (Urtica dioica L.): a reservoir of nutrition and bioactive components with great functional potential. Food Measure,11, 423-433.
Otoni, C. G., Avena-Bustillos, R. J., Olsen, C. W., Bilbao-Sainz, C. & McHugh, T. H. (2016). Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions. Journal of Food Hydrocolloids, 57, 72-79.
Petrou, S., Tsiraki, M., Giatrakou, M. &Savvaidis. N. (2012). Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International Journal of Food Microbiology, 156, 264-271.
Przysiezna, E. (2005). Effect of chilling storage time on the proteolysis and lipid chilling storage time on the proteolysis and lipid oxidation in vaccum-packed turkey breast muscles. Polish Journal of Food and Nutrition Sciences, 14, 397-402.
Ramtin, M., Massiha, A., Khoshkholgh-Pahlaviani, M. R. M., Issazadeh, K., Assmar, M. & Zarrabi, S. (2014). Evaluation of the antibacterial activities of essential oils of Iris pseudacorus and Urtica dioica. Zahedan Journal of Research in Medical Sciences,16(3), 35-39.
Sadr Isfahani, N., Anvar, S.A.A. & Ahari, H. (2019). Urtica diocia extract-mediated biosynthesis of nanoemulsion as antimicrobial products effected on Sander lucioperca at Refrigerator temperature. Iranian Journal of Aquatic Animal Health, 5(1), 45-56.
Salehi, A. (2014). A review of the turkey meat production industry in Iran. Zootecnicainternational, 24-28.
Simitzis, P. E., G. K. Symeon, M. A. Charismiadou, A. G. Ayou-tanti, & S. G. Deligeorgis. (2011). The effects of dietary hesperi-din supplementation on broiler performance and chicken meat characteristics. Canadian Journal of Animal Science, 91, 275–282.
Szente, L. & Fenyvesi, E. (2018). Cyclodextrin-Enabled Polymer Composites for Packaging. Molecules, 23, 1556.
Sun, X,. Guo, X,. Ji, M., Wu, J., Zhu, W., Wang, J., Cheng, C., Chen, L. & Zhang, Q. (2019). Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C. Food Chemistry, 272, 643-652.
Shahavi, M. H., Hosseini, M., Jahanshahi, M., Meyer, R. L. & Darzi, G. N. (2015). Clove oil nanoemulsion as an effective antibacterial agent: Taguchi optimization method. Desalin Water Treat, 1-12.
Shams, N., Sahari, M. A. (2016). Nanoemulsions: Preparation, Structure, Functional Properties and their Antimicrobial Effects. Applied Food Biotechnology, 3(3), 138-149.
Taheri, T., Fazlara, A., Roomiani, L. & Taheri S. (2018). Effect of chitosan coating enriched with ciumin (cuminum cyminum L.) essential oil on the quality of refrigerated turkey breast meat. Italian Journal of Food Science, 30, 628-640.
Taheri, S., Motallebi, A. A., Fazlara, A. & Aghababyan, A. (2013). Effect of Zataria multiflora Boiss (Avishan Shirazi) Essential Oil on Oxidative Progress in Frozen Cobia Fish Fillets during Storage. Journal of Aquatic Food Product Technology, 22, 310-321.
Vaithiyanathan, S., Naveena, B., Muthukumar, M., Girish, P. & Kondaiah, N. (2011). Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C). Meat Scieance, 88(3), 409-414.
Vasilatos, G. C. & Savvaidis, I. N. (2013). Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life. International Journal of Food Microbiology, 166, 54-58.
Viuda-Martos, M., Mohamady, M. A., Fernández-López, J., Abd ElRazik, K. A., Omer, E. A., Pérez-Alvarez, J. A. & Sendra, E. (2011). In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. Food Control, 22, 1715-1722.
Wang, J., Jin, G., Zhang, W., Ahn, D. U., Zhang, J. (2012). Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham. LWT - Food Science and Technology, 48, 102-106.
Wang, J., Qiu, C., Narsimhan, G. & Jin, Z. (2017). Preparation and Characterization of Ternary Antimicrobial Films of β-Cyclodextrin/Allyl Isothiocyanate/Polylactic Acid for the Enhancement of Long-Term Controlled Release. Materials, 10, 1210-1218.
Wen, P., Zhu, D. H., Feng, K., Liu, F. J., Lou, W. Y., Zong, M. H. & Wu, H. (2016). Fabrication of electrospun polylactic acid nanofilm incorporating cinnamon essential oil/β-cyclodextrin inclusion complex for antimicrobial packaging. Food Chemistry, 196, 996-1004.
Zhang, H., Wu, J. & GuoFood, X. (2016). Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness, 5, 39-48.
Zhang, X., Wang, H., Li, N., Li, M. & Xu, X. (2015). High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia. LWT - Food Science and Technology, 64, 1123-1129.
Adeli Milani, M., Ghobadi Dana, M., Ghanbarzadeh, B., Alizadeh, A. & Ghasemi Afshar, P. (2020). Effect of novel bioactive coating enriched with nanoemulsion of mustard essential oil on the quality of turkey meat. Journal of Food and Nutrition Research, 59, 71-80.
Alp, E. & Aksu, M. I. (2010). Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef. Meat Science, 86 ,468-473.
Ahmadi, M., Razavilar, V., Motallebi, A. A., Esmailzadeh Kenari, R. & Khanipour, A. A. (2014). Effects of hydroalcoholic and water extracts of nettle leaf (Urtica dioica L.) on chemical properties of superchilled minced meat of common kilka (clupeonella cultriventris caspia). Journal of Food Quality and Hazards Control, 1, 85-88.
Almasi, H., Zandi, M., Beigzadeh, S., Haghju, S. & Mehrnow, N. (2016). Chitosan films incorporated with nettle (Urtica dioica L.) extract-loaded nanoliposomes: Antioxidant
activity and release properties. Journal of Microencapsulation, 33(5), 449-459.
Almasi, H., Ghanbarzadeh, B. & Pezeshki Najafabadi. A. (2009). Improving the physical properties of starch and starch – carboxymethyl cellulose composite biodegradable films. Food Science and Technology, 6(3),1-11 [In Persian].
Anonymous. (2008). The guideline on Health supervision over raw animal origin products. Public health office, Iran Veterinary Organization. https://www.ivo.ir [In Persian].
for the Control and health supervision of raw livestock products
Antoniewski, M. N., Barringer, S. A., Knipe, C. L. & Zerby, H. N. (2007). Effect of a Gelatin Coating on the Shelf Life of Fresh Meat. Journal of Food Science, 72(6), 382-387.
Baston, O. & Barna, O. (2010). Raw chicken leg and breast sensory evaluation. Food Science and Technology, 11(1), 25-30.
Casaburi, A., Piombino, P., Nychas, G.J., Villani, F. & Ercolini, D. (2015). Bacterial population and the voatilome associated to meat spoilage. Food Microbiology, 45, 85-103.
Chouliara, E., Karatapanis, A., Savvaidis, I. N., & Kontominas, M. G. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4° C. Food Microbiology, 24(6), 607-617.
Contini, C., Alvarez, R., O Sullivan, M., Dowling, D. P., Gargan, S. O. & Monahan, F. J. (2013). Effect of an active packaging with Citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Science, 96(3), 1171-6.
Djenane, D., Sánchez-Escalante, A., Beltran, J. A. & Roncalés, P. (2002). Ability of α-tocopherol, taurine and rosemary in combination with vitamin C, to increase the oxidative sta-bility of beef steaks packaged in modified atmosphere. FoodChemistry, 76, 407-415.
Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. & Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115, 66-70.
Feng, X., Moon, S. H., Lee, H.Y. & Ahn, D. U. (2017). Effect of irradiation on the parameters that influence quality characteristics of raw turkey breast meat. Radiation Physics and Chemistry, 130, 40-46.
Fernández-Pan, I., Carrión-Granda, X. & Maté, J. I. (2014) Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control, 36, 69-75.
Gharibzahedi, S. M. T. & Mohammadnabi. S. (2016). Characterizing the novel surfactant-stabilized nanoemulsions of stinging nettle essential oil: Thermal behaviour, storage stability, antimicrobial activity and bioaccessibility. Journal of Molecular Liquids, 224, 1332-1340.
Gharibzahedi, S. M. T. & Mohammadnabi, S. (2017). Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. International Journal of Biological Macromolecules, 95, 769-777.
Gul, S.l., Demirci, B., Baser, K. H.C., Akpulat, H. A. & Aksu, P. (2012). Chemical Composition and in Vitro Cytotoxic, Genotoxic Effects of Essential Oil from Urtica dioica L. Bulletin of Environmental and Contamination Toxicology, 88(5), 666-671.
Gulchin, İ., Küfrevioğlu, İ., Oktay, M. & Büyükokuroğlu, M. E. (2004). Antioxidant, antimicrobial antiulcer and analgestic activities of nettle (Urtica dioica L.). Journal of Ethnopharmacol, 90, 205-15.
Huang, Y., Zeng, X., Zhu, Q., Lu, K., Xu, Q. & Ye, C. H. (2018). Development of an active packaging with molecularly imprinted polymers for beef preservation. Packaging Technology and Science, 31, 213-220
ICMSF: 1986. International Commission on Microbiological Specifications for Foods. Microorganisms in foods. 2: sampling for microbiological analysis: principles and specific applications (2ndcedition) Blackwell Scientific Publications, 131-134.
ISO 17410: 2001. Microbiology of food and animal feeding stuffs Horizontal methodfor the enumeration of sychrotrophic microorganisms. International Organization for Standardization. Prague: Czech office for standards, metrology and testing.
Keykhosravy, K., Khanzadi, S. & Hashemi, M. (2020). Chitosanloaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens, International Journal of Biological Macromolecules, 150, 904-913.
López-Caballero, M. E., Góamez-Guillén, M. C., Pérez-Mateos, M. & Montero, P.
(2005). A functional chitosan-enriched fish sausage treated by high pressure. Journal of Food Science, 70(3), 166-171.
McClements, D. J. (2011). Edible nanoemulsions: Fabrication, properties, andfunctional performance. Journal of Soft Matter,7(6), 2297-2316.
Massoud, M. A., Adel, M. M., Zaghloul, O. A., Mohamed, M. E. & Abdel-Rheim, K. H. (2018). Eco-friendly nano-emulsion formulation of Mentha piperita against stored product pest Sitophilus oryzae. Advances in Crop Science and Technology, 6(6), 1-6.
Modorresi Chahardehi, A., Ibrahim, D. & Fariza Sulaiman, Sh. (2009). Antioxidant Activity and Total Phenolic Content of Some Medicinal Plants in Urticaceae Family. Journal of Applied Biological Sciences, 3(2), 27-31.
Nadiya Jan, K., zarafshan, K. & Singh, S. (2017). Stinging nettle (Urtica dioica L.): a reservoir of nutrition and bioactive components with great functional potential. Food Measure,11, 423-433.
Otoni, C. G., Avena-Bustillos, R. J., Olsen, C. W., Bilbao-Sainz, C. & McHugh, T. H. (2016). Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions. Journal of Food Hydrocolloids, 57, 72-79.
Petrou, S., Tsiraki, M., Giatrakou, M. &Savvaidis. N. (2012). Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International Journal of Food Microbiology, 156, 264-271.
Przysiezna, E. (2005). Effect of chilling storage time on the proteolysis and lipid chilling storage time on the proteolysis and lipid oxidation in vaccum-packed turkey breast muscles. Polish Journal of Food and Nutrition Sciences, 14, 397-402.
Ramtin, M., Massiha, A., Khoshkholgh-Pahlaviani, M. R. M., Issazadeh, K., Assmar, M. & Zarrabi, S. (2014). Evaluation of the antibacterial activities of essential oils of Iris pseudacorus and Urtica dioica. Zahedan Journal of Research in Medical Sciences,16(3), 35-39.
Sadr Isfahani, N., Anvar, S.A.A. & Ahari, H. (2019). Urtica diocia extract-mediated biosynthesis of nanoemulsion as antimicrobial products effected on Sander lucioperca at Refrigerator temperature. Iranian Journal of Aquatic Animal Health, 5(1), 45-56.
Salehi, A. (2014). A review of the turkey meat production industry in Iran. Zootecnicainternational, 24-28.
Simitzis, P. E., G. K. Symeon, M. A. Charismiadou, A. G. Ayou-tanti, & S. G. Deligeorgis. (2011). The effects of dietary hesperi-din supplementation on broiler performance and chicken meat characteristics. Canadian Journal of Animal Science, 91, 275–282.
Szente, L. & Fenyvesi, E. (2018). Cyclodextrin-Enabled Polymer Composites for Packaging. Molecules, 23, 1556.
Sun, X,. Guo, X,. Ji, M., Wu, J., Zhu, W., Wang, J., Cheng, C., Chen, L. & Zhang, Q. (2019). Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C. Food Chemistry, 272, 643-652.
Shahavi, M. H., Hosseini, M., Jahanshahi, M., Meyer, R. L. & Darzi, G. N. (2015). Clove oil nanoemulsion as an effective antibacterial agent: Taguchi optimization method. Desalin Water Treat, 1-12.
Shams, N., Sahari, M. A. (2016). Nanoemulsions: Preparation, Structure, Functional Properties and their Antimicrobial Effects. Applied Food Biotechnology, 3(3), 138-149.
Taheri, T., Fazlara, A., Roomiani, L. & Taheri S. (2018). Effect of chitosan coating enriched with ciumin (cuminum cyminum L.) essential oil on the quality of refrigerated turkey breast meat. Italian Journal of Food Science, 30, 628-640.
Taheri, S., Motallebi, A. A., Fazlara, A. & Aghababyan, A. (2013). Effect of Zataria multiflora Boiss (Avishan Shirazi) Essential Oil on Oxidative Progress in Frozen Cobia Fish Fillets during Storage. Journal of Aquatic Food Product Technology, 22, 310-321.
Vaithiyanathan, S., Naveena, B., Muthukumar, M., Girish, P. & Kondaiah, N. (2011). Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C). Meat Scieance, 88(3), 409-414.
Vasilatos, G. C. & Savvaidis, I. N. (2013). Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life. International Journal of Food Microbiology, 166, 54-58.
Viuda-Martos, M., Mohamady, M. A., Fernández-López, J., Abd ElRazik, K. A., Omer, E. A., Pérez-Alvarez, J. A. & Sendra, E. (2011). In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. Food Control, 22, 1715-1722.
Wang, J., Jin, G., Zhang, W., Ahn, D. U., Zhang, J. (2012). Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham. LWT - Food Science and Technology, 48, 102-106.
Wang, J., Qiu, C., Narsimhan, G. & Jin, Z. (2017). Preparation and Characterization of Ternary Antimicrobial Films of β-Cyclodextrin/Allyl Isothiocyanate/Polylactic Acid for the Enhancement of Long-Term Controlled Release. Materials, 10, 1210-1218.
Wen, P., Zhu, D. H., Feng, K., Liu, F. J., Lou, W. Y., Zong, M. H. & Wu, H. (2016). Fabrication of electrospun polylactic acid nanofilm incorporating cinnamon essential oil/β-cyclodextrin inclusion complex for antimicrobial packaging. Food Chemistry, 196, 996-1004.
Zhang, H., Wu, J. & GuoFood, X. (2016). Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness, 5, 39-48.
Zhang, X., Wang, H., Li, N., Li, M. & Xu, X. (2015). High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia. LWT - Food Science and Technology, 64, 1123-1129.
