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
Subject Areas : 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.
Keywords: Sumac, Plantaricin, Meat, Chitosan,
Abstract :
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.
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