Nano‐Coating Loaded With Leaf and Flowers of Pelargonium graveolens Plant Extract Stabilized With Fenugreek Seed Gum and Soy Protein Isolate in Increasing the Shelf Life of Mutton Fillet DOI Creative Commons

farzad ebrahimi,

Nader Habibi, M.W. Hosseini

и другие.

Food Science & Nutrition, Год журнала: 2024, Номер 13(1)

Опубликована: Дек. 30, 2024

ABSTRACT In this study, the extract of leaf and flower Pelargonium graveolens was obtained using an ultrasonic‐assisted extraction method. The yield content phenolic, flavonoid, flavonol compounds in were higher (13.93%, 74.97 mg GAE g DM −1 , 31.93 QE 9.08 QEE ) than (10.69%, 67.46 23.04 11.34 ). Both extracts demonstrated antioxidant properties tests involving scavenging DPPH radicals ferric reduction assay. Extracts exhibited antimicrobial properties. MIC against Staphylococcus aureus Escherichia coli 2500 5000, while MBC 15,000, 20,000 ppm, respectively. concentration 2000 ppm encapsulated fenugreek seed gum (FSG) soy protein isolate (SPI) produced by emulsification All nano‐coatings a nanometric size range between 172.75 to 255.21 nm, encapsulation efficiency 80.0% (80.82% 89.59%). application significantly reduced microbial counts delayed lipid oxidation mutton meat during 12 days cold storage at 4°C, enhancing quality extending shelf life. inclusion bioactive like polyphenols coatings contributed effects, decreasing pH levels preventing spoilage. findings indicated that combination edible FSG SPI as wall materials with P. efficacy implementation bacterial growth fresh meat.

Язык: Английский

Nano‐Coating Loaded With Leaf and Flowers of Pelargonium graveolens Plant Extract Stabilized With Fenugreek Seed Gum and Soy Protein Isolate in Increasing the Shelf Life of Mutton Fillet DOI Creative Commons

farzad ebrahimi,

Nader Habibi, M.W. Hosseini

и другие.

Food Science & Nutrition, Год журнала: 2024, Номер 13(1)

Опубликована: Дек. 30, 2024

ABSTRACT In this study, the extract of leaf and flower Pelargonium graveolens was obtained using an ultrasonic‐assisted extraction method. The yield content phenolic, flavonoid, flavonol compounds in were higher (13.93%, 74.97 mg GAE g DM −1 , 31.93 QE 9.08 QEE ) than (10.69%, 67.46 23.04 11.34 ). Both extracts demonstrated antioxidant properties tests involving scavenging DPPH radicals ferric reduction assay. Extracts exhibited antimicrobial properties. MIC against Staphylococcus aureus Escherichia coli 2500 5000, while MBC 15,000, 20,000 ppm, respectively. concentration 2000 ppm encapsulated fenugreek seed gum (FSG) soy protein isolate (SPI) produced by emulsification All nano‐coatings a nanometric size range between 172.75 to 255.21 nm, encapsulation efficiency 80.0% (80.82% 89.59%). application significantly reduced microbial counts delayed lipid oxidation mutton meat during 12 days cold storage at 4°C, enhancing quality extending shelf life. inclusion bioactive like polyphenols coatings contributed effects, decreasing pH levels preventing spoilage. findings indicated that combination edible FSG SPI as wall materials with P. efficacy implementation bacterial growth fresh meat.

Язык: Английский

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