Modeling the growth rate of Listeria innocua influenced by coriander seed essential oil and storage temperature in meat using FTIR

Abstract

The use of natural compounds to preserve food and the application of new tools for monitoring food safety is of great interest. In this study, the growth rate, including the lag time of Listeria innocua in ground lamb as a function of storage temperature (4, 10, 25, and 37°C) influence of the coriander seed essential oil (CEO), as an antimicrobial agent, was modeled. Fourier-transform infrared (FTIR) spectroscopy was used to monitor chemical changes in investigated specimens that may indicate spoilage in ground lamb. Results showed the use of CEO reduced growth rate of L. innocua, to approximately 0.0051 (CFU/h) for a sample containing CEO and to 0.042 (CFU/h) in control samples cultivated at 4°C. Increasing the cultivation temperature from 4 to 37°C led to a 5-fold increase of the growth rate (0.042 to 0.222 in the control sample) and 28-fold growth from 0.0051 to 0.147 in a sample containing the CEO. Minimum-recorded temperatures (Tmin) were –0.57 and 0.60°C for the control sample and a sample containing the CEO. The comparison of FTIR spectra of samples during the shelf life indicated that the increased shelf life and bacterial growth results in decreased moisture (1600–1650 cm–1) and protein content in the samples; while the intensity and sharpness of peaks increased in the range 1000–1100 cm–1, indicating the impact of bacterial activity on amounts of amines and amino acids. In conclusion, the CEO increased the L. innocua growth rate lag phase and improved the shelf life of the ground lamb. It is also recommended to use the FTIR to monitor the spoilage in meat.

Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil

“…The samples coated by CEO‐loaded LPSM had significantly higher hardness value compared with the control sample, at the 7th day of storage. This could probably due to microbial growth‐suppression and meat enzymes activity‐inhibitory effects of the CEO and edible coating, thereby preventing meat protein degradation and subsequent pH increase and texture loss (Mohan et al., 2012; Omidi‐Mirzaei et al., 2020).…”

Characterization of jackfruit seed enriched pasta

“…Frequencies of 1600-1640 and 1670-1680 cm −1 denoted β-sheet; while frequencies of 1640-1650 cm −1 represented random coils; and frequencies of 1650-1660 cm −1 , 1660-1670, and 1680-1700 cm −1 denoted α-helix and β-turn, respectively (Marzieh et al, 2020). The results showed that the major protein fractions had β-sheet (49.08-64.59%) and β-turn (29.80 and 43.68%) structures, followed by random coils (5.59 and 7.23%) and minor portions of α-helix.…”

Development and application of edible coating on dried pineapple exposed to electrical blanching

“…In addition, an edible coating is also defined as key packaging material made using fruit can keep more nutrients, increasing antioxidation ability from edible components Carolina et al, 2014; da Silva et al, 2019; Torres‐León et al, 2018). Edible and natural coatings are applied to food to act as a barrier to the environment, hence decreasing microbes, water, and oxygen exposure (Omidi‐Mirzaei et al, 2020; Phothiset & Charoenrein, 2007). In addition, it has been reported that polysaccharides coating such as pectin or gums on food can keep moisture, while aiding in surface water removal and avoiding firm texture in the end food product after drying (Jafari et al, 2018; Lyu et al, 2019).…”