Impact of gelatin nanogel coating containing thymol and nisin on the microbial quality of rainbow trout fillets and the inoculated
            <i>Listeria monocytogenes</i>

Mohajer, Fatemeh; Khanzadi, Saeid; Keykhosravy, Kobra; Noori, Seyyed Mohammad Ali; Azizzadeh, Mohammad; Hashemi, Mohammad

doi:10.1111/are.15239

Cited by 27 publications

(9 citation statements)

References 38 publications

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“…NGs and MGs have been extensively studied mainly in the last decades with regards to their potential use in a variety of applications in the food industry [ 13 , 14 ]. Regarding the food science NGs and MGs have drawn attention as novel emulsion stabilizers mainly in oil-in-water food emulsions.…”

Section: Polysaccharide Ngs and Mgs Applications In The Food Industrymentioning

confidence: 99%

Current Advances of Polysaccharide-Based Nanogels and Microgels in Food and Biomedical Sciences

Papagiannopoulos

Sotiropoulos²

2022

Polymers

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Polysaccharides are natural polymers with hydrophilic, biocompatible and biodegradable characteristics and have many opportunities in the food and pharmaceutical sectors. This review focuses on the field of nano and microstructures whose internal structure is based on networked polysaccharide chains in 3D i.e., polysaccharide nanogels (NGs) and microgels (MGs). As it is observed the number of articles on NGs and MGs in peer reviewed scientific journals has been increasing over the last two decades. At the same time, the relative contribution of polysaccharides in this field is gaining place. This review focuses on the different applied methods for the fabrication of a variety of polysaccharide-based NGs and MGs and aims to highlight the recent advances on the subject and present their potentials and properties with regards to their integration in aspects of medicinal and food sciences. The presentation of the recent advances in the application of polysaccharide NGs and MGs is divided in materials with potential as emulsion stabilizers and materials with potential as carriers of bioactives. For applications in the medical sector the division is based on the fabrication processes and includes self-assembled, electrostatically complexed/ionically crosslinked and chemically crosslinked NGs and MGs. It is concluded that many advances are expected in the application of these polysaccharide-based materials and in particular as nutrient-loaded emulsion stabilizers, viscosity modifiers and co-assembled structures in combination with proteins.

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Section: Polysaccharide Ngs and Mgs Applications In The Food Industrymentioning

confidence: 99%

Current Advances of Polysaccharide-Based Nanogels and Microgels in Food and Biomedical Sciences

Papagiannopoulos

Sotiropoulos²

2022

Polymers

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“…One of the major impacts of this combination on food was yielded by the utilization of nanoscale antimicrobial and/or antioxidant agents in packaging. The application of these compounds with nanosized characteristics not only has intensified their beneficial effects but also improved their durability in food matrices (5). The potent antimicrobial and antioxidant effects of nanosized materials provided a new approach to address food quality issues as well as spoilage of food (6).…”

Section: Contextmentioning

confidence: 99%

Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites with Antioxidant and Antimicrobial Activity

Marashi

Hashemi

Berizi

et al. 2021

Jundishapur J Nat Pharm Prod

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: Food spoilage is one of the major elements of food insecurity that has acquired significant attention over recent decades due to global human population growth. Several studies have investigated increasing shelf life of food products using natural and environmentally friendly compounds. Whey protein (WP) can be an important additive material because it is well-known for its high value of nutrition and well characteristics for the formation of edible films. Furthermore, natural bioactive compounds have been incorporated with WP-based films to confer their antioxidant and antimicrobial activities. Herein, nanotechnology has been effectively potentiated the antimicrobial and antioxidant properties of WP films. A wide range of bioactive agents has been embedded in the WP films, such as essential oils (EOs), TiO2, nano-clay, and even lactic acid bacteria. The current paper reviews the antioxidant and antimicrobial effects of different types of WP films and their applications in food products. This study also discussed the impact of WP films on shelf life, chemical and microbiological quality indices of meats, processed meats, poultry meat products, and fish.

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“…Essential oils (EOs) are natural compounds, proved to have antimicrobial and antioxidant activity (Mohajer et al, 2021), and have been widely used in processed meats due to their beneficial effects (Šojić et al, 2021; Tomović et al, 2020). Addition of Eos to sausages formulation improves their microbial and chemical stability and safety (Šojić et al, 2021; Viuda‐Martos et al, 2010a).…”

Section: Introductionmentioning

confidence: 99%

Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage

Aminzare

Hashemi

Afshari

et al. 2022

Food Science & Nutrition

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The aim of the current study was to investigate the suitability of Ziziphora tenuior essential oil (ZEO) as a preservative. For this purpose, the effect of free and microencapsulated ZEO, combined with orange fiber, was determined on the chemical and microbial qualities of cooked beef sausage. In this study, modified starch was used for encapsulation of essential oil, and subsequently, 0.5% ZEO and 1% orange fiber were used for preparing cooked beef sausages during 60 days of storage at 4°C. To assess the microbial quality of samples, total viable count (TVC), psychrophilic count (PSY), and lactic acid bacteria (LAB) were analyzed. Furthermore, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were tested to examine lipid oxidation. The most components of ZEO were pulegone (47.12%), isomenthone (14.57%), and 1,8‐cineole (12.84%) according to GC–MS analysis. The reducing power, DPPH radical scavenging activity, MIC, and MBC of ZEO were 16.44 (EC50), 8.36 (IC50), 0.625–2.5, and 1.25–5 mg/ml, respectively. Moreover, sausage containing 0.5% microencapsulated ZEO in combination with 1% orange fiber showed the best results with the following values (p ≤ .05): TVC (3.69 log CFU/g), PSY (3.51 log CFU/g), LAB (3.1 log CFU/g), PV (10.41 meq/kg lipid), and TBARS (3.1 mg MDA/kg). This is due to the antimicrobial and antioxidant properties of microencapsulated essential oil. Therefore, the results of the present study can be applied in the meat industries as a new natural preservation method.

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Impact of gelatin nanogel coating containing thymol and nisin on the microbial quality of rainbow trout fillets and the inoculated Listeria monocytogenes

Cited by 27 publications

References 38 publications

Current Advances of Polysaccharide-Based Nanogels and Microgels in Food and Biomedical Sciences

Current Advances of Polysaccharide-Based Nanogels and Microgels in Food and Biomedical Sciences

Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites with Antioxidant and Antimicrobial Activity

Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage

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