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This study aimed to investigate the effect of acoustic cavitation on phenolic compounds recovery from Cucurbita pepo seed using continuous ultrasound-assisted extraction (CUAE) as a green extraction process. A Box–Behnken response surface design was carried out to investigate and optimize the CUAE independent variables, including concentration of hydroethanolic solvent, biomass to solvent ratio, and sonication time on the total extractable phenols (TEP). The optimized conditions were 70.98% v/v concentration of hydroethanolic solvent, 1:26.49 g/mL ratio of biomass to solvent, and 55.38 min sonication time, under which the predicted TEP was 14.01 mg GAE/g. The determination of DPPH and HO free radical scavenging abilities revealed that the extract had a good ability to scavenge these free radicals and polyphenol concentration was positively correlated with antiradical capacity (AC). The gas chromatography–mass spectrophotometer (GC/MS) analysis revealed that C. pepo seed extract is a potential source of essential fatty acids (39% of total fatty acids). From the results, the phenolic compounds and essential fatty acids from C. pepo seeds could be obtained using the cavitation phenomenon during short time extraction. The AC of product was considerably influenced by the CUAE process mode, while the fatty acid composition was almost constant. The microstructure of cells was investigated using scanning electron microscope (SEM), which confirmed the cell disruption by acoustic cavitation technology.

Background: Biodegradable films are appropriate alternatives to synthetic polymers due to their potential to enhance food safety and their function as a carrier for wide a range of food additives especially natural antioxidants. Objective: The aim of this study was to compare the potential antioxidant activities of sodium alginate films containing resveratrol (RES) alone and in combination with Zataria multiflora essential oil (ZEO) using an in vitro model. Methods: At first, the major chemical compositions of ZEO were evaluated by GC/MS. Then, the amount of phenolic compounds of sodium alginate films were evaluated by total phenolic contents assay and antioxidant activities of films were evaluated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Finally, the concentrations of ZEO and RES which showed better antioxidant activities in sodium alginate films were incorporated to films in combination forms to evaluate their synergistic effects. Results: According to gas chromatography-mass spectrometry (GC/MS) analysis, 35 compounds of ZEO were identified and Thymol (37.94%), p-Cymene (9.50%) and 3-Carene (4.98%) were the most important compounds of essential oil, respectively. The results of the radical scavenging evaluations, showed better antioxidant activities of the films containing RES than the films containing ZEO and Butylated hydroxytoluene (BHT). Also, the combined uses of ZEO and RES into alginate films had the synergistic effects (P Conclusion: Therefore, it can be concluded that alginate films incorporated with the combination of ZEO and RES is the appropriate option to postpone the oxidative reactions and can be used as natural antioxidant in the food packaging industry.

The present study was conducted to evaluate the effectiveness of the edible coating of Cinnamon Essential Oil (CEO) and Rosemary Essential Oil (REO) incorporated into alginate coating to maintain chemical and sensorial characteristics of chicken meat under refrigeration conditions. Firstly in vitro antioxidant activity of essential oils was evaluated. Then fresh chicken meats were coated with alginate solution containing CEO, REO alone and in combination and treatments were evaluated for Peroxide value (PV), total carbonyls, ThioBarbituric Acid Reactive Substances BARS), TriMethylAmine Nitrogen (TMAN), Total Volatile Basic Nitrogen (TVBN) and sensory quality tests. Results indicated that there was a significant difference in chemical parameters and sensorial attributes in all treatments when compared to control during storage. Therefore the functional alginate-sodium coating containing CEO and REO extended the shelf life of fresh chicken meat during refrigerated storage and could have a valuable food preserving potential in the food industry.

Background: The purpose of this study was to determine the effect of rosemary essential oil (REO) nanoemulsion against some important food borne pathogens. Methods: Antibacterial effects of REO and REO nanoemulsion were determined using Agar disc diffusion, Broth microdilution and Steam phase diffusion methods against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Shewanella SP, Listeria monocytogenes and Salmonella enteritidis. Results: Antibacterial effect of REO and REO nanoemulsion was increased with concentration enhancing of REO. There was no significant antibacterial activity in the effectiveness of nanoemulsion on the studied bacteria in comparison with REO in both disk diffusion and steam phase diffusion methods. MIC and MBC analysis of REO and prepared REO nanoemulsion showed that REO and its nanoemulsion have inhibited all studied bacteria. REO showed better inhibitory effects. REO and nanoemulsion of rosemary essential oil have the greatest effect on Shewanella SP., L. monocytogenes, S. aureus, S.enteritidis, E. coli and P. aeruginosa, respectively. Conclusion: In total, it can be said that REO and its nanoemulsion are desirable to inhibit the growth of food borne pathogens and can be a good choice as antimicrobial agents in food industry to enhance safety and extend foods’ shelf life.

The initial purpose of this study was to compare the in vitro antioxidant interactions between resveratrol (RES) and clove essential oil (CEO) in conventional and nanoemulsion-based basil seed gum (BSG) films. Then, the effects of the best nanoemulsion-based BSG film obtained from in vitro evaluations were determined on oxidative stability and sensory properties of minced camel meat during 20-day storage at 4 °C. The results showed higher in vitro antioxidant activities of nanoemulsion-based BSG films compared to conventional films as well as synergistic effects between RES and CEO. Furthermore, minced camel meat wrapped with nanoemulsion-based BSG film containing RES 4 μg/mL + CEO 10 mg/mL showed better results compared with the control group with the following scores: total carbonyls (0.84 nmol/mg protein), peroxide value (4.03 meq/kg lipid), thiobarbituric acid reactive substance (1.03 mg malondialdehyde/kg), and sensory analysis (overall acceptability: 5.4). The finding of the present study can be applied as a new method in meat and meat products packaging industry.

The aim of present study was to compare the in vitro antioxidant and antibacterial properties of carboxymethyl cellulose (CMC) films containing resveratrol (RES) and eugenol (EUG), alone and in combination, and to calculate the dose interactions between them. At first, the total phenolic content of CMC films was evaluated. Then, their antioxidant and antibacterial effects of films were determined using DPPH, reducing power, disk diffusion, and broth dilution methods. Finally, concentrations of RES and EUG which showed better results in the CMC films were added in combination forms to calculate their antioxidant and antibacterial interactions. The results showed that addition of RES and/or EUG to CMC films increased the total phenolic content, free radicals scavenging activity, reducing power, and antibacterial activities of the films (p ≤ .05). Gram‐positive bacteria were more susceptible than Gram‐negatives. In addition, the combined use of RES and EUG in CMC films had synergistic antioxidant and antagonistic antibacterial effects. The best results belonged to the film containing RES (8 µg/ml) + EUG (8 mg/ml) (p ≤ .05). Considering the results of the present research, we can utilize CMC biodegradable film containing RES and EUG as a natural active packaging in food industry., The aim of present study was to compare the in vitro antioxidant and antibacterial properties of carboxymethyl cellulose (CMC) films containing resveratrol (RES) and eugenol (EUG), alone and in combination, and to calculate the dose interactions between them. The combined use of RES and EUG in CMC films had synergistic antioxidant and antagonistic antibacterial effects.

Background: One of the most common species of oily fish is rainbow trout. Chemical deterioration of oily fish species is principally caused by lipid oxidation. The adverse effects of various chemical preservatives caused consumer’s attention to shift to natural alternatives. Eryngium caeruleum is an herbaceous plant that is native to the northern areas of Iran and is used in various local foods. The aim of the present study was to investigate the effects of different concentrations of E. caeruleum essential oil (EEO) on the physicochemical and oxidative stability of minced rainbow trout meat for 20 days storage at 4±1°C. Methods: Firstly, the chemical compounds and total phenolic content of EEO were determined by gas chromatography-mass spectrometry and Folin–Ciocalteu reagent, respectively. Then, in vitro antioxidant capacity of EEO was evaluated using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methods. Finally, the minced rainbow trout meat was mixed with different concentrations of EEO, and physicochemical and oxidative stability of treatments were investigated for 20 days storage at 4±1°C. Results: According to the results, 0.4% EEO significantly improved the chemical stability of minced fish compared to the control group at the end of storage period with the following scores ( P

The present study compared the effects of corn starch coatings incorporated with Zataria multiflora essential oil (ZEO) and cinnamaldehyde (CIN) in conventional, nanoemulsion (NZEO) and fortified nanoemulsion (NZEOC) forms, on specific spoilage microorganisms of chicken meat and on the fate of inoculated Listeria monocytogenes during 20 days storage at 4 ± 1 °C. Based on the results of GC–MS analysis of ZEO, carvacrol (36.62%) was the most important compound of essential oil. Samples coated with the starch solution containing nanoemulsions had better antimicrobial activities than conventional forms. Also, NZEOC treatment had the best antimicrobial properties at the end of storage with the following results: Total viable count (7.96 log(10) CFU/g), Psychrotrophic count (7.29 log(10) CFU/g), Lactic acid bacteria (6.51 log(10) CFU/g), Enterobacteriaceae count (6.98 log(10) CFU/g), Mold and yeast count (5.16 log(10) CFU/g) and inoculated L. monocytogenes (6.51 log(10) CFU/g). Furthermore, the addition of CIN–ZEO during nanoemulsion formation (NZEOC) increased the antimicrobial properties of the samples compared to individual addition of NZEO and CIN (NZEO + CIN) to the starch solution. Therefore, corn starch coating containing NZEOC is recommended as a natural preservative to enhance the microbial stability of poultry meat.

Aim: The aim of this study was to evaluate the antibacterial and chemical effect of Heracleum persicum essential oil (EO), nisin, Lactobacillus acidophilus, and their combination against Listeria monocytogenes both in vitro and in Iranian white cheese model. Materials and Methods: Chemical compositions of H. persicum EO were analyzed by gas chromatography–mass spectrometry. After production of Iranian white cheese, minimum inhibitory concentration (MIC) and minimum bactericidal concentration of EO and nisin and agar spot test of L. acidophilus against L. monocytogenes were evaluated. Results: Hexyl butanoate (25.98), octyl isobutyrate (17.82), methyl butyrate (14.37), and pentyl cyclopropane (12.77) were the main components of the EO. MIC of the EO against L. monocytogenes was 2.5 mg/mL. Combination of nisin (5.3 IU/mL) and H. persicum EO (2500 µg/mL) showed increasing effect against L. monocytogenes (fractional inhibitory concentration = 0.9), while a higher concentration of EO and nisin showed undesirable effect on the cheese flavor. Furthermore, a combination of 1012CFU/g L. acidophilus with H. persicum EO at the concentration of 2.5 mg/mL (T12) showed acceptable sensorial and also antibacterial results in Iranian white cheese. Conclusion: Combination of H. persicum EO, L. acidophilus, and nisin can be recommended as natural preservatives and flavoring agents in cheese. Copyright: Ehsani, et al. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License

BACKGROUND This study investigated the effect of chitosan coating enriched with extracted egg yolk antibodies on microbial and sensory quality of rainbow trout fillet during refrigeration (4 ± 1 °C). Firstly, bacterial antigen suspensions (total psychrophilic bacteria, Pseudomonas fluorescens and Shewanella putrefaciens) were injected into the breast muscles of chickens. Eggs of immunized chickens were then collected to isolate immunoglobulin from egg yolks (IgY). Fresh fish fillets were coated by chitosan solution containing different types of IgY separately, at two concentrations (60 and 90 mg mL-1 ), refrigerated for 16 days and analysed for total viable count, psychrotrophic, Pseudomonas spp., P. fluorescens and S. putrefaciens count as well as sensorial properties. RESULTS The tested microbial values increased in all samples during the storage period; however, CH + IgY treated samples could significantly retard microbial growth compared to control. The shelf life of CH + IgY-P samples was extended for about 4 days, while it was extended for about 8 days in CH + IgY-S and CH + IgY-T samples, when they were compared to control (p < 0.05). Higher scores for sensory attributes were also observed in CH + IgY treated samples, especially in CH + IgY-S samples until the end of storage period. CONCLUSIONS Accordingly, use of chitosan coating containing IgY increases the microbial and sensory quality of fish flesh at 4 °C. Therefore, given the consumer interest in natural additives, chitosan coating containing IgY can be a promising candidate. © 2018 Society of Chemical Industry.

Background and Aim: Extending the shelf life of foods is an essential concept in food safety. Most of the time, foods deteriorate through the growth of microorganisms or oxidation process. Essential oils (EOs) derived from plant material have well-documented antioxidant and antibacterial activity. This study aimed to evaluate the effect of Zataria multiflora Boiss EO (ZEO) and Mentha piperita EO (MEO) on the chemical stability of minced meat during storage at 7°C. Materials and Methods: Total phenolic content, β-Carotene bleaching test, ferric reducing antioxidant potential assay, and 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity were used to determine the antioxidant potential of EOs. Five different groups including control, ZEO 0.3%, ZEO 0.5%, MEO 0.3%, and MEO 0.5% were designed to assess the chemical stability of minced meat by measuring pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), and peroxide value (PV). Results: pH did not have any significant change during storage. TBA values in the control group were significantly higher than the treatment groups, especially from the 5th day of storage. TVBN in the treatment group was significantly lower than the control group during storage. PV values in the treatment group were significantly lower than the control group during storage. Conclusion: Results indicate that ZEO and MEO had an excellent antioxidant activity and retarded the spoilage process in minced meat. Keywords: antioxidant, Mentha piperita, minced meat, Zataria multiflora Boiss.

The relative contribution of foodstuffs to intake of heavy metal is still equivocal, and thus, available data are rare. Here, the concentration of ten heavy metals and arsenic were measured in the content of hen egg from five strains of commercial laying hens to evaluate contamination level and potential health risk among local and international consumers in Iran. The estimated daily intake (EDI) of all heavy metals was significantly lower than the provisional tolerable daily intake (PTDI) and respective tolerable daily intake (TDI). The non-carcinogenic and carcinogenic risk values for eating eggs were in the safe range for all consumers, indicating that the no health risk for consumers due to the daily intake of either arsenic or heavy metals. Therefore, intake of heavy metal exposure through the consumption of commercial egg product in Iran is completely safe for both national and international consumers.

Background: Zataria multiflora boiss is a member of Lamiaceae family with antibacterial, antifungal, and antioxidant activity. The aim of this study was to evaluate chemical composition and antibacterial effect of Zataria multiflora essential oil against two foodborne pathogens in meat. Methods: The inhibitory effect of Zataria multiflora essential oil (Minimum inhibitory concentration and Minimum bactericidal concentration) was evaluated against Salmonella typhimurium and Listeria monocytogenes, inoculated in ground beef meat after 3, 5, 7 and 9 days of storage. Results: Result revealed 26 various compounds, representing 96.27% of total oil. Thymol was the most abundant compound among all constituents (29.2%). A significant reduction was observed in Salmonella typhimurium when adding 1 and 2% Zataria multiflora (p

Background: Nowadays, the application of several and natural preservatives in small quantity is a more preferred approach. In this regard, one of the effective methods is the formation of nanoemulsion of essential oils. Objective: The objective of this study was to compare the in vitro antibacterial activities of cinnamaldehyde (CIN) and Zataria multiflora essential oil in conventional (ZEO), nanoemulsion (NZEO) and fortified nanoemulsion (NZEOC) forms against common foodborne pathogens. Methods: Firstly, the Zataria multiflora essential oil was analyzed by GC-MS. The nanoemulsion of Z. multiflora essential oil was then prepared alone and fortified with cinnamaldehyde. Finally, their antimicrobial activity against Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli was evaluated. Results: Based on the results, carvacrol (36.62%) was found to be the most important compound of essential oil. In disc diffusion and micro-dilution methods, the addition of CIN to ZEO during nanoemulsion formation (NZEOC) showed more antibacterial activity when compared to the individual addition of NZEO and CIN (NZEO+CIN). However, according to the vapor phase diffusion method, nano-treatments exhibited less inhibitory effects than the other treatments. Conclusion: It can be concluded that the fortification of essential oils with their derived pure compounds during nanoemulsion formation, can be used as a suitable alternative to chemical antibacterial compounds in the food industry.

The aim of this study was to examine alginate (AL), chitosan (CH), and gelatin (ZH) films incorporated with Salvia officinalis essential oil (SOE) or lactoperoxidase system (LPS) for their antioxidant characteristics, and their effects on main chemical spoilage parameters (Total volatile basic nitrogen [TVB‐N], thiobarbituric acid reactive substances [TBARs], peroxide value [PV], and free fatty acids [FFA]), and sensorial characteristics of refrigerated carp burgers. A good correlation was observed between total phenolic content and DPPH radical scavenging activity of the developed films. Among the active composites, the minimum TVB‐N (10.61 mg/100 g), TBARs (3.11 mg of malonaldehyde/kg), and FFA (5.34% of oleic acid) values were recorded for the samples treated with CH/LPS, on the final day of storage, while gelatin films were least effective. Sensory evaluation revealed that the burgers treated with active CH and AL films received better scores, especially for odor and overall acceptability attributes, compared to untreated control sample. PRACTICAL APPLICATIONS: This manuscript addresses an important area in active food packaging by developing and comparing bioactive edible films based on natural ingredients. Biodegradable active films were developed based on alginate, chitosan, and gelatin with sage essential oil and lactoperoxidase system. Considering all the health concerns related to synthetic chemical preservatives, the potential relevance of using these newly packaging films in foods products was emphasized. This manuscript will be of interest to food science researchers from the perspective of presenting natural‐based packaging films for extending foods shelf life.

In this study, the role of nisin, monolaurin and EDTA in strengthening antibacterial effect of the Rosmarinus officinalis L. and Cinnamomum zeylanicum Blume essential oils were tested against foodb...

Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have demonstrated the antimicrobial activity of plant-origin natural antimicrobials in meat and meat products. Nevertheless, advanced technologies can improve the microbial stability and the sensory quality of meat products containing natural extracts and essential oils through different techniques. This paper first reviews the microbial deterioration of meat and meat products and their traditional storage techniques and then discusses the manner and extent of the use of herbal extracts and essential oils in these products.

Lipid oxidation is one of the most important problems that decrease the shelf life of meat and meat products. Antioxidants are used to reinstate free radicals thereby retarding lipid oxidation, delay development of unpleasant-flavors, and improve color stability.Application of synthetic antioxidants to mitigate oxidative damage may consider unsafe for consumers. Furthermore, the recent growing in the understanding of the consumers about these hazards resulted in the replacement ofsynthetic antioxidants with natural bioactive compounds. Plant materials are rich sources of bioactive phenolic compounds; hence they can be an effective alternative to synthetic antioxidants. This review presents an overview regarding the new advances in the application of natural antioxidant compounds such as herbs, spices, fruits, plant essential oils and extracts in meat and meat products to improvetheir quality and shelf-life. © 2019 Aminzare et al.

The aim of this study was to compare the effects of corn starch films containing Zataria multiflora essential oil (ZEO) and cinnamaldehyde (CIN) in conventional, nanoemulsion (NZEO) and fortified nanoemulsion (NZEOC) forms, on pH value, oxidative stability and sensory properties of ground beef patties during 20 days of storage at 4 ± 1 °C. Results of mechanical evaluation indicated that all treated films exhibited lower tensile strength (P ≤ .05) and higher elongation at break (P ≥ .05) than control samples. Also, film containing NZEO showed the best results at the end of storage with the following scores: Peroxide value (3.70 meq/kg of lipid), thiobarbituric acid reactive substance (1.03 mg MDA/kg sample), carbonyl content (0.83 nmol/mg protein) and sensory analysis (overall acceptibility: 5.85). Furthermore, NZEOC had no positive effect on the antioxidant activity compared with NZEO+CIN. The results of the study can be applied to food packaging industry for particularly meat and meat products.

The impact of strain or feed intake on food trace elements and its health risk assessment is still ambiguous, and therefore, available facts are rare. Therefore, this study aimed to assess the effects of both strains and feed intake on trace elements depositions to egg, toxic heavy metals concentration, and health risk assessment of egg consumption. In the current cross-sectional study, the selected strains, including Shaver White, Hy-Line W36, Bovanse White, Lohman LSL-Lite, and Native laying hens of Khorasan Razavi province, were examined. A total number of 50 samples of eggs and 15 samples of their feed was purchased from poultry farms. Yolk and white were separately analyzed. Sample preparation was performed by wet digestion followed by Inductively Coupled Plasma Mass Spectrometry. Trace metals Pb, As, Cd, Hg, Cr, and Ni were detected. Statistical analysis was performed in Stata11.2 portable software. Although there was a significant difference in strains and feed, no significant difference was observed in trace elements in egg contents (weight of egg white and egg yolk). Mercury concentration in all the samples was below the instrument detection limit. In this study, the target hazardous quotients were below one for all trace elements. Therefore, Iranian does not experience the adverse health effects due to the consumption of egg.

The present study aimed to control the spoilage of fish burger of common carp meat kept at refrigerated temperature (4 ± 2 °C) during 20 days storage using active biodegradable films containing lactoperoxidase system (LPS) or sage essential oil (SEO). Fish burgers were prepared from minced common carp meat and were wrapped in chitosan (CH), alginate (AL) and gelatin (ZH) films containing SEO or LPS. Different groups were kept in the refrigerated temperature and samples taken at day 0, 5, 10, 15 and 20 of storage time for determination of Total Viable Count (TVC), psychrotrophic bacterial count (PTC), Pseudomonas spp. (PSC) and Shewanella spp (ShC). Also, TBARS, pH and sensory properties of the groups were checked during refrigeration. Chitosan films containing LPS were the most effective package to significantly suppress the increase of TVC, PTC, Pseudomonas spp. and Shewanella spp and TBARS during 20-day storage at refrigerated condition compared with other treatments (P

Autoxidation is considered as one of the main factors responsible for deterioration which occurs during manufacturing, storage, distribution and final preparation of foods. Changes caused by lipid oxidation not only resulting to off-flavor, but also resulting to loss of color, decrease product’s shelf life, nutritional loss and human diseases. Nowadays, edible films and coatings have attracted the considerable attention due to their potential to enhance food quality, food safety and their function as carrier for wide range of food additives specially antioxidants. In this study, the range of 1 to 20 mg/ml concentrations from Zataria multiflora essential oil (ZMEO) and Bunium persicum essential oil (BPEO) incorporated in to corn starch film were used. Antioxidant activity of the bioactive films were determined by 2,2- diphenyl-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethyl benzo thiazoline-6- sulphonic acid, ABTS) and total phenolic content assays. Results showed that the films incorporated with EOs had better antioxidant properties compared with control group and this effect was significantly improved with increasing EOs concentration (P < 0.05). These finding pointed out that incorporation of ZMEO and BPEO as natural antioxidant agents into corn starch film could be considered as a potential factors for using in active packaging.