Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study

Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions

“…However, the edible coatings rich in essential oils could reduce the permeability of carbon dioxide from the coating and the accumulation of this acidic compound could therefore lead to pH decrease in the sample and in turn microbial growth suppression (Alizadeh Behbahani, Noshad, et al., 2020). These findings are supported by the results of other studies (Barzegar et al., 2020; Heydari et al., 2020; Kiarsi et al., 2020).…”

“…It could be therefore concluded that the edible coating, especially high‐essential oil‐loaded ones, is effective in preventing the formation of hydroperoxide in the buffalo meat during storage period. This could be mainly due to the radical scavenging activity and hydroperoxide formation‐suppressing potential of essential oils (Barzegar et al., 2020). The inhibitory effects of the edible coatings rich in essential oil towards the formation of primary lipid oxidation products in meat products were reported in the literature (Alizadeh Behbahani, Noshad, et al., 2020; Wang et al., 2020).…”

“…Nevertheless, essential oils normally have strong flavor or odor, which restricts their direct usage in foodstuffs. In this regard, edible coatings could be applied for the encapsulation of essential oils and reduction of their negative impacts on sensory properties and consumer acceptance of food products (Barzegar et al., 2020). Recently, there has been a growing tendency towards the manufacture of natural polysaccharide‐based biodegradable and edible coatings.…”

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

“…coli , S . aureus , and fungi), lipid oxidation (i.e., primary and secondary oxidation products), and weight loss, and improve the sensory properties of beef slices (Alizadeh Behbahani & Imani Fooladi, ; Alizadeh Behbahani, Shahidi, Yazdi, Mortazavi, & Mohebbi, ; Alizadeh Behbahani, Yazdi, Shahidi, Mortazavi, & Mohebbi, ; Barzegar, Alizadeh Behbahani, & Mehrnia, ).…”

The impact of Qodume Shirazi seed mucilage‐based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and modeling study

“…In recent years, successful studies have been conducted on the application of various types of polysaccharide edible coatings containing different essential oils in extending the shelf life of different types of meat. Among such coatings, Lallemantia iberica mucilage containing Cuminum cyminum essential oil (Alizadeh Behbahani et al., 2020), Salvia macrosiphon mucilage in combination with Myristica fragrans (Kiarsi et al., 2020), the mixture of Lepidium sativum and Heracleum lasiopetalum (Barzegar et al., 2020), Lallemantia royleana mucilage blended with Allium hirtifolium (Alizadeh Behbahani & Imani Fooladi, 2018a), and Plantago major mucilage combined with Anethum graveolens essential oil (Alizadeh Behbahani et al., 2017) could be pointed out.…”