Antimicrobial and antioxidant coating based on basil seed gum incorporated with Shirazi thyme and summer savory essential oils emulsions for shelf-life extension of refrigerated chicken fillets

Majdinasab, Marjan; Niakousari, Mehrdad; Shaghaghian, Samaneh; Dehghani, Hesam

doi:10.1016/j.foodhyd.2020.106011

Cited by 74 publications

(56 citation statements)

References 39 publications

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“…In other studies, Satureja spp. essential oils incorporated to coating materials significantly delayed the formation of lipid hydroperoxides in sea bream fillets (Choulitoudi et al, 2016) and chicken breast fillets (Majdinasab et al, 2020) during chilled storage. Özogul et al (2016) found that CONE slowed down the progression of primary lipid oxidation more than other vegetable oil-based nanoemulsions in sea bass fillets during refrigerated storage.…”

Section: Chemical Analysesmentioning

confidence: 98%

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Pirastehfard

Fallah

Dehkordi

2021

J. Food Process. Preserv.

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Chicken meat has high nutritive value and widely consumed over the world. It contains high-quality proteins, some minerals and vitamins, polyunsaturated fatty acids, and several bioactive compounds, which are beneficial for human health (Barbut, 2002;Karakök et al., 2010). However, the shelf life of fresh chicken is limited as a result of its susceptibility to spoilage (Barbut, 2002). Therefore, efficient storage technologies are needed to improve its shelf life in fresh state without unfavorable impacts on the organoleptic specifications of the product.Nowadays, nanotechnology-based methods are used in food industry to solve the food-associated problems. The used nanoparticles not only make changes in color, taste, or texture but also increase the shelf-life of the foodstuffs (Huang et al., 2010;Moraru et al., 2003). Among the nanoparticles, nanoemulsions are oil-in-water emulsions with average droplet size of less than 500 nm and stabilized by a suitable surfactant (Lovelyn & Attama, 2011). The substances applied to make nanoemulsions, including oil and surfactants, should preferably be approved for human consumption and regarded as "Generally Recognized as Safe" (Lovelyn & Attama, 2011;McClements, 2020).Comparing to conventional emulsions, nanoemulsions have some advantages such as better optical clarification, high resistance to particle aggregation and gravitative separation, and improved bioaccessibility of encapsulated materials; these specifications make nanoemulsions appropriate for food applications (de Oca-Ávalos et al., 2017).

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Section: Chemical Analysesmentioning

confidence: 98%

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Pirastehfard

Fallah

Dehkordi

2021

J. Food Process. Preserv.

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“…Farsi gum-based coatings incorporated with clove and Shirazi thyme essential oil emulsions were used to prolong the shelf-life of rainbow trout fillets at refrigerated temperature. Despite the great bactericidal properties of the mentioned essential oils (Majdinasab et al, 2020), the resultant emulsion could not significantly decrease the amount of psychrophilic bacteria even increase it so that the PBC incredibly went up from 1st (4-5 log CFU/g) to 4th d (more than 6 log CFU/g) more than the MAL (Shahbazi & Shavisi, 2018a), which could be due to the method of extraction or sonication (Dehghani et al, 2018). The sensory criteria showed the silver pomfret stored in ice could be edible up to 12th day, while the PBC was 6.0 log CFU/g on 3rd day and remarkably increased afterward (Fazlara et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage

et al. 2021

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The nanosilver food packaging films were developed by polyvinyl alcohol activated with Satureja rechingeri extract (S-AgNPs/PVA) using the solvent casting to evaluate the freshness of Oncorhynchus mykiss fillets during 14 days at the refrigerated temperature. The 160 pieces of fish were enfolded in 4 types of films as main group-series. The main components of the extract were carvacrol (83.2%) p-cymene (3.11%), thymol (2.13%) and γ-terpinene (1.63%). The UV-Vis and TEM evaluations of S-AgNPs showed that the size of S-AgNPs was mostly smaller than 55 nm in diameter. Mesophilic and psychrophilic bacteria counts were remarkably less than 6.0 log CFU/g about 2.1, 1.3 log CFU/g and 2.0, 1.0 log CFU/g, respectively for fish samples wrapped in S-AgNP/Ult.PVA (Ultrasound method) and S-AgNP/Pho.PVA (Photochemical method) preserved at 4 °C on the 7th day. S-AgNP/Ult.PVA and S-AgNP/Pho.PVA showed strong efficiency in complete eliminating S. aureus and psychrophilic bacteria from coated trout samples than E. coli and mesophiles. It is suggested that AgNP/Ult.PVA and S-AgNP/Pho.PVA films can be used as nanocomposite film for fish preservation at refrigerated temperature to postpone the spoilage up to 7th day.

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“…In addition, Majdinasab et al [ 74 ] studied the antimicrobial activity of coatings based on the mucilage of basil seeds, due to the protection endowed by the coating against oxygen and agents that affect food. This antimicrobial action could be enhanced by combining this coating with an essential oil, such as Shizari thyme essential oil, in order to increase the quality and shelf life of meat products.…”

Section: Beneficial Properties Of Basil Seedsmentioning

confidence: 99%

Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review

Bravo

Céspedes

Zura-Bravo

et al. 2021

Foods

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Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high concentrations of proteins (11.4–22.5 g/100 g), with all the essential amino acids except S-containing types and tryptophan; dietary fiber (soluble and insoluble) ranging from 7.11 to 26.2 g/100 g lipids, with linoleic (12–85.6 g/100 g) and linolenic fatty acids (0.3–75 g/100 g) comprising the highest proportions; minerals, such as calcium, potassium, and magnesium, in high amounts; and phenolic compounds, such as orientine, vicentine, and rosmarinic acid. In addition, their consumption is associated with several health benefits, such as the prevention of type-2 diabetes, cardio-protection, antioxidant and antimicrobial effects, and anti-inflammatory, antiulcer, anticoagulant, and anti-depressant properties, among others. The focus of this systematic review was to study the current state of knowledge and explore the enormous potential of basil seeds as a functional food and source of functional ingredients to be incorporated into foods.

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Antimicrobial and antioxidant coating based on basil seed gum incorporated with Shirazi thyme and summer savory essential oils emulsions for shelf-life extension of refrigerated chicken fillets

Cited by 74 publications

References 39 publications

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage

Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review

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