Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage

Abstract

In this study, the effect of rosemary extract in two free and encapsulated forms to increase the shelf life of beef meat during a 28‐day refrigerated storage period was investigated. For this purpose, rosemary was extracted using different extraction methods including ultrasound, solvent, and supercritical fluid extraction. The amount of phenolic compounds, antioxidant properties (free radical scavenging capacity of DPPH radical, ferric reducing antioxidant power), and antimicrobial activity of rosemary extract against pathogenic bacteria were evaluated. According to the results, the highest amount of phenolic compounds, antioxidant, and antimicrobial activity was observed in rosemary extracted by ultrasound method that used for next study (p < .05). In order to encapsulation of the rosemary extract, basil seed gum and soybean protein isolate separately and in combination form (1:1 w:w ratio) were used as carriers. Based on the particle size, zeta potential, and encapsulation efficiency tests, the best carriers were soybean protein isolate that used as a carrier for encapsulation. Then, to investigate the effect of rosemary extract to increase the shelf life of beef meat, 5 treatments including control, rosemary extract with concentrations of 800 ppm and 1,600 ppm, and nano‐capsulation form of it with 800 ppm and 1,600 ppm concentrations were selected and they were periodically evaluated for chemical and microbial analysis (peroxide value, Thiobarbituric acid, color index, pH, and total viable count). The results showed that rosemary extract has an antimicrobial and antioxidant properties which could increasingly delay microbial spoilage and lipid oxidation of beef meat fillets, nano‐capsulation form of rosemary could increase these qualities. The best results were observed in nano‐capsulation of rosemary extract with 1,600 ppm (p < .05) as well as increased the shelf life of fillets till 21st day. Therefore, it seems that encapsulated rosemary extract could be used as a natural preservative in beef meat and meat products.

Investigating the properties of PLA‐nanochitosan composite films containing Ziziphora Clinopodioides essential oil and their impacts on oxidative spoilage of Oncorhynchus mykiss fillets

“…EO radical scavenging activity increases with an increase in the concentration of phenolic compounds. Some other researchers stated that by increasing the concentration of phenolic compounds, the antioxidant property is increased as well (Burt, 2004; Rashidaie Abandansarie et al., 2019).…”

“…The primary decrease in pH may be caused by the activity of lactic acid bacteria and the acidification of the environment. The increased pH throughout the storage period can also be due to the increased formation of volatile nitrogen bases (such as ammonia and trimethylamine) due to the activity of spoilage bacteria (Kim et al., 2011; Rashidaie Abandansarie et al., 2019). Based on the results of statistical analysis, in most of the days, the highest values were detected in the control treatment.…”

“…By increasing the concentration of ZCEO, its antibacterial effect also increased because of the increase in the content of phenolic compounds. Therefore, in the treatment containing the higher concentrations of ZCEO, the number of nitrogen bases was lower (Kim et al., 2011; Rashidaie Abandansarie et al., 2019). Other researchers stated that edible films along with plant EOs have excellent resistance to increasing TVB‐N levels (Echeverría et al., 2018; Heydari‐Majd et al., 2019; Jouki et al., 2014).…”

Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability

“…With a view to a circular economy, the inclusion of agricultural by-products in ruminant feeding could have an important environmental and social impact [ 11 ], furthermore, the high presence of bioactive compounds in vegetal matrices makes by-products very interesting for the improvement of the nutritional properties, as well as of the chemical-physical and sensory characteristics of beef. Plants are widely considered as the main source of natural antioxidant like polyphenolic compounds (flavonoids, tannins, and phenolic acids) [ 12 ]. Their presence in meat can delay the lipids and proteins oxidation, thus protecting the product from deterioration [ 13 ].…”

Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum

“…After 24 hr of incubation at the appropriate temperature, the growth and nongrowth of bacteria were examined. The first nongrowth plate was considered MBC (Rashidaie Abandansarie et al., 2019).…”