In this research, the sorption behavior (kinetic, isotherm, and thermodynamic modeling) of heavy metals (Cu (II) and Fe (II)) and pigments (carotenoid and chlorophyll) onto activated bentonite clay ...was investigated for soybean oil under industrial (IBM) and ultrasonic bleaching method (UBM). A nonlinear fitting approach was used to determine the best-fit isotherm and kinetic models by two statistical criteria including the coefficient of determination (
R
2
) and chi-square (
χ
2
). The adsorption of metal ions and pigments onto activated bentonite clay under UBM was quite well by the pseudo-first-order model. In both bleaching methods, the equilibrium adsorption data follows the Toth isotherm model, presenting the sorption occurrence tends to be on a heterogeneous surface. The results indicated that the adsorption thermodynamics was endothermic in nature and the process was spontaneous between 35 and 65 °C.
The main objective of this work was to study the effects of probiotic strains, probiotic primary inoculated population, concentrations of spiked diazinon, physiology of probiotic bacteria, ...fermentation times, and cold storage period in six consecutive stages on diazinon reduction in apple juice. Chemical properties (pH, total acidity, and sugar content), probiotic viability, and diazinon reduction percent were monitored during fermentation and cold storage. Dispersive solid phase extraction (dSPE) followed by gas chromatography-mass spectrometry was used to extract and measure diazinon concentration. Results showed that
Lactobacillus acidophilus
revealed the highest ability to reduce diazinon in apple juice after fermentation. Inoculation of
L. acidophilus
at 9 log CFU/mL showed significantly higher diazinon reducing ability than 7 log CFU/mL.
L. acidophilus
reduced diazinon in apple juice samples containing 1000 μg/L of spiked diazinon significantly higher than those containing 5000 μg/L. Heat-killed (dead)
L. acidophilus
bacteria reduced less diazinon content at the end of fermentation than viable bacteria. Furthermore, 72 h of fermentation was more effective in diazinon reduction. Spiked diazinon is completely disappeared at the end of cold storage (28 days) in treatments containing
L. acidophilus
, while the viability of probiotic bacteria required for causing health-promoting properties was maintained in apple juice.
This work was carried out to evaluate the microbial and chemical attributes as well as sensory characteristics of turkey breast meat coated with chitosan incorporated with 1% of
Origanum vulgare
...essential oils (oregano EOs) and 1 or 2% of grape seed extract (GSE) stored at refrigerator for 20 days. Gas chromatography–mass spectrometry (GC–MS) assay represented that oregano EO is rich in phenolic compounds mainly carvacrol and thymol. Lipid oxidation, as showed by thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) values were significantly (
P
< 0.05) lower in combined treatments containing both oregano EO and GSE which were 0.71 MDA/kg and 10.04 mg N/100 g, respectively in the chitosan containing 2% GSE and 1% oregano EO treatments. The minimum count of total viable count (TVC), Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria (LAB) and yeast-mold were also determined in these treatments which determined 3.54–4.51 Log CFU/mL on day 20 of cold storage. These combined treatments also obtained the highest sensory scores (the overall acceptability was about 7) due to effective delaying microbial and oxidation activities. Therefore, chitosan-based coating containing GSE and oregano EOs can enhance microbial, chemical and organoleptic properties of fish turkey meat under refrigerated storage.
In the present study, we aimed to evaluate the impact of zein coating (Z) impregnated with ginger extract (GE) and
Pimpinella anisum
essential oil (AEO) on microbial, chemical and sensory ...characteristics of beef samples packaged in modified atmosphere (MAP). The treatments were assessed during refrigerated storage for 20 days. GC-MS analysis exhibited that anethole (78.39%) was the dominant component of GE. Results indicated that meat treatment with zein coating containing GE 3% and AEO, resulted in the highest reduction rate of mesophilic bacteria (4.13 log CFU/g), lactic acid bacteria (2.68 log CFU/g),
Enterobacteriaceae
(3.84 log CFU/g),
Pseudomonas spp.
(2.74 log CFU/g), and yeasts–molds (1.99 log CFU/g) as compared to the untreated (control) samples. Moreover, the antimicrobial activity of GE enhanced with increasing the concentration and a synergistic effect was observed when combined with AEO. Chemical properties including total volatile nitrogen, thiobarbituric acid reactive substances (TBARS), peroxide value (PV) and pH were notably lower in all treated meats compared to control samples. However, PV and TBARS were higher in MAP only treated meats. Regarding organoleptic properties, Z-GE 3%-A was mostly acceptable the panelists until the last day of experiment. Our findings indicate the potential of zein edible coating incorporated with GE and AEO in reducing the deterioration of fresh beef and improving its shelf life under MAP conditions.
Graphic abstract
The present study was conducted to determine the antimicrobial and antioxidant attributes of chitosan (CH) incorporated with
Berberis vulgaris
extract (BE) and
Mentha pulegium
essential oil (MEO) on ...the shelf life of turkey breast meat packaged with modified atmosphere packaging (MAP: 80% CO
2
and 20% N
2
) at refrigerated temperature. The alterations in thiobarbituric acid value (TBARS), total volatile base nitrogen (TVBN), pH, color, odor, texture, and taste, as physico-chemical and sensorial factors, were investigated. In addition, lactic acid bacteria (LAB), Enterobacteriaceae, yeasts–molds,
Pseudomonas
spp., and total viable counts (TVC) for microbial situation were monitored during 25 days of storage. The outcomes of microbial counts and lipid oxidation revealed a significantly lower count and oxidation level in CH-BE 2%-M and CH-BE 4%-M treatments on the 25th day of storage. According to these outcomes, the appropriate method of CH coating incorporated with BE and MEO could be an enhancing approach to decreasing deterioration of turkey meat in modified atmosphere packaging.
The present study was aimed to extend the shelf life of chicken by the application of gelatin (GE)-based films containing 1% TiO
2
nanoparticles (GE + TiO
2
), 2% cumin essential oil (GE + CEO), and ...1% TiO
2
+ 2% CEO (GE + TiO
2
+ CEO). For this purpose, the microbial total viable count, total
Enterobacteriaceae
, total lactic acid bacteria,
L. monocytogenes
, and
Pseudomonas
spp. properties of chicken samples were evaluated at 4 °C during 24 days. Besides, the physicochemical pH, total volatile base-nitrogen (TVBN), peroxide value, and thiobarbituric acid reactive substances (TBA) properties of chicken samples were also measured. The plain and (nano)composite films slowed down the growth trend of examined bacteria (about 3 log cycle reduction after 24 days). In this regard, the
L. monocytogenes
population growth was inhibited during 24 days. According to the antimicrobial tests results, the antimicrobial activity of GE + TiO
2
+ CEO was higher than GE + TiO
2
, GE + CEO, and GE, respectively. The samples packed in (nano)composite films showed lower lipid oxidation and TVBN values than that of the control. Meanwhile, higher sensory scores and shelf life were obtained for these samples from 4 to 12 days. The effect of CEO in the reduction of oxidation was higher than that of TiO
2
. Overall, all the used films, even the plain GE film, could effectively improve all quality parameters of chicken, which was more pronounced in GE + TiO
2
+ CEO. The results of this study showed the potential use of these (nano)composite edible films to prolong the shelf life of fresh meat.
The environmental problems of synthetic plastics in food packaging have led researchers to synthesize biodegradable films. In this study, nanocomposite alginate‐based films containing TiO2 ...nanoparticles (1%) and cumin essential oil (CEO, 2%) were fabricated and the potential of these films to protect beef from chemical pH, total volatile base nitrogen (TVBN), peroxide value, and thiobarbituric acid reactive substances (TBA) and microbial total viable count, Enterobacteriaceae, lactic acid bacteria, Listeria monocytogenes, and Pseudomonas spp. spoilage was evaluated during 24 days of storage (4°C). The active films significantly induced the reduction in lipid oxidation, microbial growth, and TVBN values, improved the sensory attributes of treated samples, maintained the redness of meats for a longer time, and increased the shelf life of beef from 4 to 16 days. The results of this study showed that TiO2/CEO alginate‐based nanocomposite film has a great potential for application in meat and meat products.
Cumin essential oil and TiO2 nanoparticles were incorporated into the alginate‐based film. The active packaging reduced the beef microbial growth and fat oxidation remarkably. The functional ingredients could quadruple the shelf life of fresh beef.
In the present study, orange fruit was coated with 1 mmol L
−1
salicylic acid (SA), 10 g L
−1
acetic acid (AA), 5 g L
−1
AA + 0.5 mmol L
−1
SA, 10 g L
−1
AA + 1 mmol L
−1
SA, and 10 g L
−1
...carboxymethyl cellulose (CMC) solutions to improve the postharvest quality of orange over 35 days of storage. The weight loss, decay, TPC, TAA, and mold injury increased and the AAC decreased throughout the storage time. The control showed the highest TSS, weight loss, decay, and mold injury and the lowest TA,
L
*, and
b
* values than the treated samples. Meanwhile, CMC, SA, and 5 g L
−1
AA + 0.5 mmol L
−1
SA showed the highest AAC, TPC, and TAA. The loss or increasing rate of AAC, TPC, TAA, decay, and mold damage followed a first-order kinetic model in most cases. The SA samples obtained the highest sensory scores. Overall, the application of SA, AA + SA, and CMC, particularly SA can be recommended for improving the postharvest quality of orange fruit.
The present work aimed to determine the impact of
Vitex pseudo-negundo
extract (VE) (1%, 2%, and 3%) along with heat treatment (60 °C, 65 °C, and 70 °C) on the inactivation rate of two food-borne ...pathogens (
Staphylococcus aureus
and
Shigella flexneri
) in chicken salad. The Baranyi inactivation model was utilized to fit the experimental data, and the genetic algorithm technique was used in conjunction with the Baranyi model in order to determine the kinetic parameters. The obtained results showed that the corresponding coefficient of determination (
R
2
) for all the cases were above 0.99, indicating the good performance of BM and GA in estimating the bacterial inactivation process. The increased concentration of VE markedly promoted the thermal inactivation of both studied pathogens. Moreover, once VE was combined with heat treatment, augmentation in the temperature resulted in a decrease in the heat resistance of pathogens, suggesting the synergistic impact between the treatments. The 70 °C-5 min-3% VE treatment had the greatest inactivation effect, which resulted in a 98.90% reduction in both pathogens. The predictive inactivation models can be used by food processors to select the best heat treatment and the most appropriate concentration of VE, which can inactivate pathogens in chicken salads without negatively affecting the quality of the product.
Graphical abstract
The objective of the present study was to assess the effects of electrolyzed water and chitosan coating incorporated with thymol and carvacrol, on the inoculation of Escherichia coli O157:H7, ...Pseudomonas aeruginosa, and Listeria monocytogenes in rainbow trout fillets. This assessment was conducted during cold storage on days 0, 1, 3, 6, 9, and 12. Furthermore, the antimicrobial effectiveness of thymol and carvacrol was assessed against the designated bacteria through the determination of their minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC).
The MIC and MBCvalues for both thymol and carvacrol exhibited uniformity among all strains. Relative to the control samples, the chitosan coatings produced using electrolyzed water containing either thymol or carvacrol (EW/CH/THY and EW/CH/CAR) exhibited the most significant reduction in Listeria monocytogenes (approximately 3 log10 CFU/g), Pseudomonas aeruginosa (around 3 log10 CFU/g), and Escherichia coli O157:H7 (about 2 log10 CFU/g). Furthermore, when chitosan or electrolyzed water was used individually, a decrease of approximately 1 log10 CFU/g in bacterial growth was observed compared to the control samples. Additionally, on day 0, a reduction rate of 1–3 log10 CFU/g in bacterial growth was recorded when compared to the control.
The study suggests that a combination of chitosan, electrolyzed water, and essential oils can provide protection against pathogenic bacteria in food products. The findings highlight the possibility of utilizing chitosan coating as a feasible and secure substitute for artificial preservatives.
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•Edible coatings and disinfectants are suitable to enhance food safety.•Coatings can contain active substances.•Chitosan coating can prepare by electrolyzed water.•Chitosan coating prepared with electrolyzed water a good way to optimize food safety.
