Download
fsn3.1258.pdf 1,19MB
WeightNameValue
1000 Titel
  • Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage
1000 Autor/in
  1. Rashidaie Abandansarie, Seyede Salimeh |
  2. Ariaii, peiman |
  3. Charmchian Langerodi, Mehdi |
1000 Erscheinungsjahr 2019
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2019-11-11
1000 Erschienen in
1000 Quellenangabe
  • 7(12):3969-3978
1000 Copyrightjahr
  • 2019
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.1002/fsn3.1258 |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • 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.
1000 Sacherschließung
lokal nanoencapsulation
lokal lipid oxidation
lokal rosemary
lokal beer meat
lokal microbial spoilage
1000 Fächerklassifikation (DDC)
1000 Liste der Beteiligten
  1. https://frl.publisso.de/adhoc/uri/UmFzaGlkYWllIEFiYW5kYW5zYXJpZSwgU2V5ZWRlIFNhbGltZWg=|https://orcid.org/0000-0001-6383-2814|https://frl.publisso.de/adhoc/uri/Q2hhcm1jaGlhbiBMYW5nZXJvZGksIE1laGRp
1000 Label
1000 Fördernummer
  1. -
1000 Förderprogramm
  1. -
1000 Dateien
1000 Objektart article
1000 Beschrieben durch
1000 @id frl:6427746.rdf
1000 Erstellt am 2021-05-27T12:09:23.096+0200
1000 Erstellt von 286
1000 beschreibt frl:6427746
1000 Bearbeitet von 286
1000 Zuletzt bearbeitet Thu May 27 12:10:38 CEST 2021
1000 Objekt bearb. Thu May 27 12:10:17 CEST 2021
1000 Vgl. frl:6427746
1000 Oai Id
  1. oai:frl.publisso.de:frl:6427746 |
1000 Sichtbarkeit Metadaten public
1000 Sichtbarkeit Daten public
1000 Gegenstand von

View source