The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and<i>Escherichia coli</i>O157:H7 Inhibition During Refrigerated Storage

Javadian, Seyed Rohollah; Shahosseini, Seyed Rasoul; Ariaii, Peiman

doi:10.1080/10498850.2015.1101629

Cited by 96 publications

(39 citation statements)

References 32 publications

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“…The microdiffusion method was used to determine the TVB‐N of the beef. The results were presented as mg N/100 g of specimens (Javadian et al., 2017).…”

Section: Methodsmentioning

confidence: 99%

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

Shakour

Khoshkhoo

Basti

et al. 2021

Food Science & Nutrition

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The present study aimed to investigate the impact of polylactic acid (PLA) integrated with nanochitosan (NC) composite film and Ziziphora Clinopodioides essential oil (ZCEO) on oxidative spoilage of rainbow trout fillets during a 9‐day refrigeration period. For this purpose, first, six degradable films including T1: PLA, T2: PLA + NC, T3: PLA + NC + 1% ZCEO, T4: PLA + NC + 1.5% ZCEO, T5: PLA + 1% ZCEO, and T6: PLA + 1.5% ZCEO were prepared. Next, the properties of the films were investigated. The results of the mechanical tests showed that ZCEO decreased the tensile strength and increased the elongation at the break of the PLA films. However, adding NC improved the mechanical characteristics of the PLA film. The outcomes of physical tests including moisture content (14.02%), solubility (17.41%), water vapor permeability (1.14 × 10−7 g s−1 m−1 Pa−1), and oxygen transmission rate (21.54 cm3.mm/m2.24 hr) showed that adding 1% ZCEO improved the film physical characteristics. Nevertheless, by adding 1.5% concentration EO to the PLA film, the values of water vapor permeability, porosity (according to the scanning electron microscopy), and turbidity increased and cross‐sectional pores were observed. Moreover, the films had high antioxidant properties (84.33%). In the next step, the effects of the mentioned films on the oxidative spoilage of rainbow trout fillets were investigated. The results of the chemical analysis in PLA film with the EO compared with the control treatment revealed the increasing trend of oxidation indices, in general. Moreover, increasing the concentration yielded better results such that all treatments containing EO showed satisfactory results up until the storage period ends. In most cases, adding NC affected the mentioned characteristics positively, and the best results were observed in T4 and then in T3. However, based on economics and the better mechanical and physical properties of T3, the film can be applied as an active packaging in fishery products.

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“…The microdiffusion method was used to determine the TVB‐N of the beef. The results were presented as mg N/100 g of specimens (Javadian et al., 2017).…”

Section: Methodsmentioning

confidence: 99%

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

Shakour

Khoshkhoo

Basti

et al. 2021

Food Science & Nutrition

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“…There are many techniques and methods for the encapsulation of dietary bioactive compounds. However, three major targets, including the formation of a suitable wall around the selected material, preventing leakage and penetration of the encapsulated material into the capsule surface during storage, and the prevention of contact and reaction of the environmental factors with the core, are followed in all of these processes (Calvo & Santagapita, ; Javadian, Shahoseini, & Ariaii, ).…”

Section: Introductionmentioning

confidence: 99%

The effect of encapsulated plant extract of hyssop (Hyssopus officinalis L.) in biopolymer nanoemulsions of Lepidium perfoliatum and Orchis mascula on controlling oxidative stability of soybean oil

Savadkouhi

Ariaii

Langerodi

2020

Food Science & Nutrition

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The aim of this study was to investigate the effect of encapsulation method on antioxidant properties of Hyssop (Hyssopus Officinalis L.) extract. The extracts of the Hyssop were obtained by ultrasound assisted techniques, and the amount of phenolic compounds was 117.43 ± 9.22 (mg of gallic acid per 100 g of extract). The antioxidant activity of extracts in concentrations of 100, 200, 300, and 400 ppm was measured using DPPH free radical scavenging method and compared with 100 ppm of TBHQ synthetic antioxidants. The results showed that by increasing in concentration of the extract, the antioxidant activity of the extract increased. The Lepidium perfoliatum seed gum and Orchis mascula were chosen as coating material. Encapsulation was performed by emulsion production method. The antioxidant effects of nanocapsules in oil during 40 days of storage at 60°C were measured, which increased the oxidation of oil over time. The lowest amount of oil oxidation during storage compared to control samples was observed in samples containing nano encapsulated Hyssop extract due to reducing in release rate of the extract during storage and more protection of the extract. The results of this study suggest that encapsulation is an effective way to increase the antioxidant activity of the extract and could be increased the shelf life of edible oils with natural antioxidants.

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“…Figure 2 shows the aspect of this film as well as an example of functional food product. (Javadian et al, 2017). Liposomes loaded with 0.5% thyme extract were also able to reduce the population of E. coli O157:H7.…”

Section: Nanoliposomes In Fish Productsmentioning

confidence: 93%

Applications of Nanomaterials in the Meat and Seafood Processing Industry

Montero¹,

López‐Caballero²,

Alemán³

et al. 2019

Food Applications of Nanotechnology

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The application of nanoparticles and nanostructures in meat and fishery products is relatively recent and is arousing increasing interest. Nanostructure magnifies the properties with respect to traditional compounds (which are larger), owing to the greater surface area exposed and the small size, facilitating greater accessibility in food. There are many different kinds of nanoparticles and nanostructures; for example, they may use metals, or substances of vegetable or animal origin, such as chitosan structures. Otherwise, the application of natural compounds to maintain product quality is increasingly demanded, but the sensory characteristics of the products limit their use. Encapsulation by nanovesicles (emulsions and liposomes) of these compounds is a good strategy to mitigate their sensory characteristics while allowing progressive release of the bioactive agent to exert its action. This is the case with essential oil nanoemulsions. Liposomes entrapping bioactive compounds of many different kinds could be ingredients for the design of functional food products, while they improve the nutritional value because to their high quantity polyunsaturated fatty acid, but they can also be used in the food industry for a large diversity of technological purposes. Meat and fishery product packaging can be improved by nanotechnology in aspects concerning the improvement of physicochemical properties and the design of active and intelligent packages. With regard to the use of nanobiosensors, often they are mere prototypes, but no doubt they will soon be implemented in industrial quality control because they present high sensitivity, repeatability, and quickness. They are mainly applied to guarantee species identification, and to detect compounds and microorganisms.

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The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince andEscherichia coliO157:H7 Inhibition During Refrigerated Storage

Cited by 96 publications

References 32 publications

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

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

The effect of encapsulated plant extract of hyssop (Hyssopus officinalis L.) in biopolymer nanoemulsions of Lepidium perfoliatum and Orchis mascula on controlling oxidative stability of soybean oil

Applications of Nanomaterials in the Meat and Seafood Processing Industry

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