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

Morphological, phytochemical, techno-functional characterization and antimicrobial potential of Bauhinia variegata L. flower and bud powder for various food applications DOI
Gagan Dip, Poonam Aggarwal,

Sukhpreet Kaur

и другие.

Journal of Food Measurement & Characterization, Год журнала: 2025, Номер unknown

Опубликована: Янв. 22, 2025

Язык: Английский

Процитировано

0
Advancing aflatoxin analytical techniques: harnessing next-generation technologies and industrial innovations for precision quantification and qualitative profiling—a prospective approach toward public health safeguarding DOI
Ishrat Perveen,

Muhammad Yaqoob,

Sajid Hameed

и другие.

Journal of Food Measurement & Characterization, Год журнала: 2025, Номер unknown

Опубликована: Фев. 11, 2025

Язык: Английский

Процитировано

0
Authenticity assessment of honeydew honey based on phytochemical profile DOI
Marko Jović, Petar Ristivojević, Dražen Lušić

и другие.

Journal of Food Measurement & Characterization, Год журнала: 2025, Номер unknown

Опубликована: Фев. 15, 2025

Язык: Английский

Процитировано

0
Recent advances in plant protein-based edible coatings for shelf-life enhancement of perishable and high nutritive value foods – A Review DOI
Ananya Payal, Sandeep Gandham,

Madhuri Bammidi

и другие.

Food Packaging and Shelf Life, Год журнала: 2025, Номер 48, С. 101465 - 101465

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

0
Preservative activity of free and nano-encapsulated pomegranate peel extract obtained using cold plasma and ultrasound-assisted method in increasing the shelf life of thigh mutton mince DOI Creative Commons
Maryam Khalili, Ali Najafi, Razie Razavi

и другие.

Applied Food Research, Год журнала: 2024, Номер unknown, С. 100668 - 100668

Опубликована: Дек. 1, 2024

Язык: Английский

Процитировано

0
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

Процитировано

0