Evaluation of antioxidant and antibacterial activity of barberry (Berberis vulgaris) extract Nano emulsion as a natural preservative in a food model
Behrouz Dastpeyman
1
(
a Research Center of Nutrition and Organic Products, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
)
امیر شاکریان
2
(
a Clinical Care and Health Promotion Research Center, Karaj branch, Islamic Azad University, Karaj, Iran.
)
Zohreh Mashak
3
(
)
Keywords: : Nano emulsion, Food Shelf Life, Natural Preservatives, Berberis vulgaris, Rutilus frisii,
Abstract :
Recently, consumer preference has been more toward foods preserved with natural plant preservatives (such as extracts and essential oils). In this study, the potential of antioxidant and antibacterial activity of barberry extract Nano emulsions was evaluated. A total of thirteen phenolic compounds were identified in the extract. The antioxidant properties of barberry extract and Nano emulsion by DPPH and ATBS methods were 0.02-2.14 mg/g and 0.02 -2.10 mg/g, respectively. Also, the antibacterial properties on gram positive (Staphylococcus aureus and Listeria monocytogenes) and gram-negative bacteria (Escherichia coli and Salmonella enteritidis) were confirmed. The most resistant and sensitive pathogens to barberry extract and it nano emulsion of were Staphylococcus aureus and Salmonella enteritidis, respectively. In the following, the oxidative (lipid and protein oxidation) and antibacterial potential of Nano emulsions was evaluated on Caspian Sea fish fillets as a perishable food model. The results showed increased oxidative stability, lower formation of volatile nitrogen compounds, and reduced microbial load of coated fish fillet. Thus, the barberry extract Nano emulsion was able to maintain the quality of fish fillets in the refrigerator for 6 days. In summary, it can be said that the barberry extract Nano emulsion as a natural preservative is recommended to increase the shelf life and maintain the quality of food.
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