Food Packaging
Zolaykha Shiravani; Mohieddin Kazemi
Abstract
This study aimed to investigate the effects of active bacterial nanocellulose (BNC) films immersed in sodium nitrite (SN; 30, 60, and 120 ppm), sumac extract (SE; 10% w/v), and black carrot extract (BCE; 5% w/v) solutions on the microbial and chemical properties of ground beef. The addition of SN, SE ...
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This study aimed to investigate the effects of active bacterial nanocellulose (BNC) films immersed in sodium nitrite (SN; 30, 60, and 120 ppm), sumac extract (SE; 10% w/v), and black carrot extract (BCE; 5% w/v) solutions on the microbial and chemical properties of ground beef. The addition of SN, SE and BCE to BNC films strengthened the matrix network and improved the mechanical properties of the films. The SN120 treatment (BNC film immersed in 120 ppm SN solution) effectively improved the redness of the samples. The results also showed that the ground beef samples covered with BNC film immersed in SE10BCE5SN30 had the lowest microbial load (more than 3.5 log10 cycle reduction compared to the control) and the lowest oxidation rate (60% reduction compared to control). Consequently, considering the health concerns regarding nitrosamine compounds, the use of natural compounds such as SE and BCE in BNC films can reduce the amount of SN required in meat products.
Food Safety
Dabir Sharifi; Javad Aliakbarlu; Mohieddin Kazemi
Abstract
In recent years, the negative side effects of extensive use of chemical preservatives have become a major health concern. Therefore, it is necessary to find the safe and natural biological preservatives with health promotion effects. This study aimed to investigate the stimulatory effect of Persian shallot ...
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In recent years, the negative side effects of extensive use of chemical preservatives have become a major health concern. Therefore, it is necessary to find the safe and natural biological preservatives with health promotion effects. This study aimed to investigate the stimulatory effect of Persian shallot extract (PSE) on Lactobacillus acidophilus growth, and evaluate the individual and combined antibacterial effects of PSE, L. acidophilus and sodium nitrite against Listeria monocytogenes and Salmonella Typhimurium. The minimum inhibitory concentration values of PSE were 2, 4, and 8 mg/mL against L. monocytogenes, S. Typhimurium, and L. acidophilus, respectively. The results revealed that PSE (0.05 mg/mL) significantly increased (up to 1.3 log10 CFU/mL) L. acidophilus growth compared to control group. The treatments of L. acidophilus and PSE as well as the treatment of L. acidophilus with sodium nitrite and PSE prevent the growth of L. monocytogenes completely. Also, the combined treatment of L. acidophilus and PSE showed the greatest antibacterial effect against S. Typhimurium, and caused 4.27 log10 CFU/mL reduction compared to control treatment. However, the combined treatment of L. acidophilus, PSE and sodium nitrite caused only 0.92 log10 CFU/mL reduction in S. Typhimurium count. It can be concluded that PSE not only could increase the growth of L. acidophilus but also had strong antibacterial properties, and combined use of PSE, L. acidophilus, and sodium nitrite showed significant anti-listeria activity.
