Investigation of the antimicrobial properties of plantaricin, derived from Lactobacillus plantarum, in both its free form and nano encapsulated form utilizing chitosan and sumac extract, on the shelf life of ground beef during refrigerated storage
محورهای موضوعی : food microbiology
Ali Kazazi Mansour
1
,
Alireza Rahman
2
,
Mohammadreza Khani
3
,
Mania Salehifar
4
1 - PhD Student of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
4 - Associate Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
کلید واژه: Sumac, Plantaricin, Meat, Chitosan,
چکیده مقاله :
The preservation of perishable foods, especially meat, is of great importance. This study investigated the effects of plantaricin from Lactobacillus plantarum, in free and nanoencapsulated forms, along with chitosan and sumac extract, on the refrigerated shelf life of ground beef. The hydroalcoholic extract of sumac was extracted and encapsulated in chitosan nanoparticles. Encapsulation was performed independently and with plantaricin at various concentrations. The nanoparticles' physical properties were analyzed using established methods, including FTIR. The MIC of sumac and plantaricin, in free and encapsulated forms, was assessed against Staphylococcus aureus and Escherichia coli. In conclusion, sumac and both free and encapsulated plantaricin were added to ground beef in various experimental groups. The changes in beef composition and quality over time at refrigerated temperatures were systematically compared to the control group. FTIR spectroscopy confirmed the encapsulation of chitosan with sumac extract and plantaricin. Chitosan nanoparticles measured about 7.51 nm in diameter. After incorporating sumac extract and plantaricin, their size increased from 10.10 nm to 190 nm. The analysis of minced meat samples treated with sumac, plantaricin, and their combinations—both free and encapsulated in chitosan—showed significantly lower total bacterial counts compared to the control group (p < 0.001). This combination effectively inhibited both gram-positive and gram-negative bacteria, including Escherichia coli and Staphylococcus aureus, as well as fungi and yeasts, potentially improving the shelf life and quality stability of minced red meat.
The preservation of perishable foods, especially meat, is of great importance. This study investigated the effects of plantaricin from Lactobacillus plantarum, in free and nanoencapsulated forms, along with chitosan and sumac extract, on the refrigerated shelf life of ground beef. The hydroalcoholic extract of sumac was extracted and encapsulated in chitosan nanoparticles. Encapsulation was performed independently and with plantaricin at various concentrations. The nanoparticles' physical properties were analyzed using established methods, including FTIR. The MIC of sumac and plantaricin, in free and encapsulated forms, was assessed against Staphylococcus aureus and Escherichia coli. In conclusion, sumac and both free and encapsulated plantaricin were added to ground beef in various experimental groups. The changes in beef composition and quality over time at refrigerated temperatures were systematically compared to the control group. FTIR spectroscopy confirmed the encapsulation of chitosan with sumac extract and plantaricin. Chitosan nanoparticles measured about 7.51 nm in diameter. After incorporating sumac extract and plantaricin, their size increased from 10.10 nm to 190 nm. The analysis of minced meat samples treated with sumac, plantaricin, and their combinations—both free and encapsulated in chitosan—showed significantly lower total bacterial counts compared to the control group (p < 0.001). This combination effectively inhibited both gram-positive and gram-negative bacteria, including Escherichia coli and Staphylococcus aureus, as well as fungi and yeasts, potentially improving the shelf life and quality stability of minced red meat.
Albert Chan, P.N. (2015) ‘Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids’, Handbook of Food Chemistry, 1, pp. 75–100.
Du, H. et al. (2022) ‘The antibacterial activity of plantaricin GZ1–27 against MRSA and its bio-preservative effect on chilled pork in combination with chitosan’, International Journal of Food Microbiology, 365. Available at: https://doi.org/10.1016/j.ijfoodmicro.2022.109539.
Ghasemi, Z., & Mahasti, P. (2015) ‘Study on antibacterial effect of rosemary extract in combination with nisin against staphylococcus aureus in minced meat during refrigerated temperature’, Journal of Food Microbiology, 2(3), pp. 37–49.
Griffin, S.G., Markham, J.L. and Leach, D.N. (2000) ‘An agar dilution method for the determination of the minimum inhibitory concentration of essential oils’, Journal of Essential Oil Research, 12(2), pp. 249–255. Available at: https://doi.org/10.1080/10412905.2000.9699509.
Hashempour-Baltork, F. et al. (2019) ‘Drug resistance and the prevention strategies in food borne bacteria: An update review’, Advanced Pharmaceutical Bulletin, 9(3), pp. 335–347. Available at: https://doi.org/10.15171/apb.2019.041.
Heredia, N. and García, S. (2018) ‘Animals as sources of food-borne pathogens: A review’, Animal Nutrition, 4(3), pp. 250–255. Available at: https://doi.org/10.1016/j.aninu.2018.04.006.
Karwowska, M. and Kononiuk, A. (2020) ‘Nitrates/nitrites in food—risk for nitrosative stress and benefits’, Antioxidants, 9(3). Available at: https://doi.org/10.3390/antiox9030241.
Khalkhali, F.N. and Noveir, M.R. (2018) ‘Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat’, Journal of Food and Bioprocess Engineering, 2, pp. 127–132. Available at: https://jfabe.ut.ac.ir.
Liu, J. et al. (2018) ‘Chitosan-sodium alginate nanoparticle as a delivery system for ε-polylysine: Preparation, characterization and antimicrobial activity’, Food Control, 91, pp. 302–310. Available at: https://doi.org/10.1016/j.foodcont.2018.04.020.
Mahlooji, M., Ahmadi-Dastgerdi, A., & Sharafati-Chaloshtori, R. (2020) ‘An Investigation of the Antibacterial Effect of Sumac Extract in Minced Beef Contaminated with Multidrug Resistance E. coli. Yafteh’, yAFTEH, 22(1), pp. 69–83.
Mansour, A.K., Rahman, A. and Khani, M. (2024) ‘Deciphering the Antimicrobial and Antioxidant Potential : A Comparative Study of Free and Encapsulated Plantaricin and Sumac extract for Ground Beef Preservation’, 18(4), pp. 850–860.
Mehdizadeh, T. et al. (2020) ‘Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef’, Meat Science, 163. Available at: https://doi.org/10.1016/j.meatsci.2020.108073.
Mojaddar Langroodi, A., & Tajik, H. (2017) ‘Antimicrobial effects of hydroalcohol sumac extract with chitosan containing Zataria multiflora Boiss essential oil on beef meat in normal and modified atmosphere packaging’, Studies in Medical Sciences, 28(3), pp. 192–205.
Sayadi, M., Langroodi, A.M. and Pourmohammadi, K. (2021) ‘Combined effects of chitosan coating incorporated with Berberis vulgaris extract and Mentha pulegium essential oil and MAP in the shelf life of turkey meat’, Journal of Food Measurement and Characterization, 15(6), pp. 5159–5169. Available at: https://doi.org/10.1007/s11694-021-01068-5.
Tavassoli, M. et al. (2023) ‘Sumac (Rhus coriaria L.) anthocyanin loaded-pectin and chitosan nanofiber matrices for real-time monitoring of shrimp freshness’, International Journal of Biological Macromolecules, 242. Available at: https://doi.org/10.1016/j.ijbiomac.2023.125044.
VanDerGeest, K. (2019) ‘A Qualitative Study on Perceptions of Private Well Water Testing Within a Rural Latinx Community’, Doctoral dissertation [Preprint].
Xu, Y. et al. (2003) ‘Preparation and modification of N-(2-hydroxyl) propyl-3-trimethyl ammonium chitosan chloride nanoparticle as a protein carrier’, Biomaterials, 24(27), pp. 5015–5022. Available at: https://doi.org/10.1016/S0142-9612(03)00408-3.
Yadav, M. et al. (2024) ‘Development and evaluation of loperamide hydrochloride loaded chitosan nanoformulation for neurotoxic effects on mice’, Polymer Bulletin, 81(6), pp. 5111–5133. Available at: https://doi.org/10.1007/s00289-023-04952-w.
Ying, S. et al. (2022) ‘Green synthesis of nanoparticles: Current developments and limitations’, Environmental Technology and Innovation, 26. Available at: https://doi.org/10.1016/j.eti.2022.102336.
Zamani, F. et al. (2022) ‘Chitosan nano-coating incorporated with green cumin (Cuminum cyminum) extracts: an active packaging for rainbow trout (Oncorhynchus mykiss) preservation’, Journal of Food Measurement and Characterization, 16(2), pp. 1228–1240. Available at: https://doi.org/10.1007/s11694-021-01278-x.
Zhao, D. et al. (2022) ‘A Novel Class IIb Bacteriocin-Plantaricin EmF Effectively Inhibits Listeria monocytogenes and Extends the Shelf Life of Beef in Combination with Chitosan’, Journal of Agricultural and Food Chemistry, 70(7), pp. 2187–2196. Available at: https://doi.org/10.1021/acs.jafc.1c06269.
