Nikoo Naeeji; Yasser Shahbazi; Nassim Shavisi
Abstract
Objective(s): Edible films and coatings are becoming increasingly important in food preservation applications to maintain quality and extend shelf-life in perishable foods. The aim of this study was to investigate the effect of gamma irradiation at 0 and 5 KGy on in-vitro antimicrobial property of basil ...
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Objective(s): Edible films and coatings are becoming increasingly important in food preservation applications to maintain quality and extend shelf-life in perishable foods. The aim of this study was to investigate the effect of gamma irradiation at 0 and 5 KGy on in-vitro antimicrobial property of basil seed mucilage-chitosan films containing Ziziphora clinopodioides essential oil (ZEO) and MgO nanoparticles against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Bacillus subtilis. Methods: The gamma irradiation doses for fabricated films were 0 and 5 kGy using a 60Co source with a dose rate of 4.18 kGy/h at the Atomic Energy Organization of Iran (Tehran, Iran). The antimicrobial property of basil seed mucilage-chitosan films were evaluated using agar disk diffusion and broth micro-dilution assays. Results: The main chemical composition of ZEO were found to be carvacrol (65.22%), thymol (19.51%), ɣ-terpinene (4.63%), and p-cymene (4.86%). The highest antimicrobial activity was found for film containing ZEO 2% + MgO nanoparticles 0.2% with inhibition zone and log DP of 5-7.9 mm and -1.76 - -3.33, respectively. S. aureus was the most sensitive bacteria for the prepared films with inhibition zone and log DP of 5.4-7.9 mm and -0.41 - -3.34, respectively. A smooth, compact, and homogeneous surface without grainy and porous structure was observed in the pure films. MgO nanoparticles and ZEO completely incorporated in the film matrices. Conclusion: According to our results, it may be recommended that basil seed mucilage-chitosan films containing ZEO and MgO nanoparticles can be used for increasing shelf-life of stored food commodities.
Yasser Shahbazi
Abstract
Objective(s): The application of synthetic antimicrobial and antifungal compounds is reducing in the last decades in the food and nutrition fields owing to their various side effects and increasing interest of consumers to eat natural foodstuffs without artificial constituents. Clove (Syzygium aromaticum) ...
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Objective(s): The application of synthetic antimicrobial and antifungal compounds is reducing in the last decades in the food and nutrition fields owing to their various side effects and increasing interest of consumers to eat natural foodstuffs without artificial constituents. Clove (Syzygium aromaticum) has numerous medicinal properties, including analgesic, antiseptic, stimulants, carminative, and natural antihelminitic. The present study aimed to evaluate the antifungal, antioxidant, and antibacterial properties of clove essential oil (CEO) under in-vitro condition. Methods: Antioxidant property of nanoemulsion of CEO was evaluated in terms of radical scavenging ability against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical. Antibacterial and antifungal effects of nanoemulsion of CEO were evaluated using agar disk diffusion assay. Results: Antioxidant property of CEO was found to be 92.45 ± 5.49%. Based on our findings, the food-borne pathogens were shown the highest sensitivity to the CEO (inhibition zone = 5.12-14.34 mm), followed by the probiotic microorganisms (inhibition zone = 2.57-4.44 mm), and fungi (inhibition zone = 2.13-3.19 mm), respectively. Conclusions: The results of the present study indicated that nanoemulsion of CEO has good antimicrobial and antioxidant properties under in-vitro condition.
Yasser Shahbazi; Nassim Shavisi
Abstract
Objective(s): A remarkable growing effort has been conducted by several researchers to fabricate food packaging materials which are able to protect foodstuffs and enhance their shelf-life from food-borne pathogens and fungal attack which causes great damage to the food industries. Recent studies has ...
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Objective(s): A remarkable growing effort has been conducted by several researchers to fabricate food packaging materials which are able to protect foodstuffs and enhance their shelf-life from food-borne pathogens and fungal attack which causes great damage to the food industries. Recent studies has focused on the potential applications of nano-metal oxides in food packaging area. Methods: This study reviews the latest trends and research results concerning the application of chitosan films containing some important nano-metal oxides as appropriate materials for food applications. Results: Nano-metal oxides including zinc oxide, magnesium oxide, titanium dioxide, copper oxide, iron oxide, silicon dioxide, and silica are the most common nano-metal oxides that incorporated into the chitosan film for improving its antimicrobial, physical, mechanical, and thermal properties. Conclusions: The reviewed nano-metal oxides may have positive implications for food industries, particularly in the area of food packaging based on nanoparticles to improve the physic-mechanical properties and also quality shelf-life parameters of foodstuffs.
Yasser Shahbazi; Mir-Hassan Moosavy
Abstract
Objective(s): Quince seed mucilage (QSM) serves as a new source of hydrocolloid which extracted from outer pericarp of Cydonia oblonga seeds upon wetting. It has been traditionally used for the treatment of diseases such as pharyngeal disorder, common cold, colic ulcer, and diarrhea. The aim of the present ...
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Objective(s): Quince seed mucilage (QSM) serves as a new source of hydrocolloid which extracted from outer pericarp of Cydonia oblonga seeds upon wetting. It has been traditionally used for the treatment of diseases such as pharyngeal disorder, common cold, colic ulcer, and diarrhea. The aim of the present study was to evaluate the physico-mechanical and antimicrobial properties of quince seed mucilage supplemented with titanium dioxide (TiO2) and silicon oxide (SiO2) nanoparticles. Methods: The antimicrobial property of designated QSM against Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Salmonella typhimurium, and Escherichia coli O157:H7 was determined using agar disk diffusion and broth micro-dilution assays. Thickness, tensile strength (TS), puncture force (PF), puncture deformation (PD), swelling index (SI), and color of active QSMs were evaluated using analytical instruments. Results: The films containing TiO2 and SiO2 nanoparticles exhibited good antimicrobial effects against S. aureus, B. subtilis, B. cereus, L. monocytogenes, S. typhimurium, and E. coli O157:H7 ranged 0.82-6.88 mm and -2.78 - -0.28 log differences in population (DP) regarding agar disk diffusion and broth micro-dilution assays, respectively. The presented values, including TS, PF, and PD of QSM films, were in the ranges of 22.45-35.81 MPa, 10.42-15.49 N, and 15.53-18.45 mm, respectively. Conclusions: Application of TiO2 and SiO2 nanoparticles greatly improved the antimicrobial and physico-mechanical properties of the prepared films.
Yasser Shahbazi; Nassim Shavisi
Abstract
Objective(s): This study was aimed to evaluate the effect of chitosan-zinc oxide (CH-ZnO) film containing pomegranate peel extract (PPE; 0.5, 1 and 1.5%) on survival of Listeria monocytogenes and Staphylococcus aureus in raw rainbow trout fillets during refrigerated storage for 12 days.Methods: Total ...
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Objective(s): This study was aimed to evaluate the effect of chitosan-zinc oxide (CH-ZnO) film containing pomegranate peel extract (PPE; 0.5, 1 and 1.5%) on survival of Listeria monocytogenes and Staphylococcus aureus in raw rainbow trout fillets during refrigerated storage for 12 days.Methods: Total polyphenolic contents of CH-ZnO films containing different concentrations of methanolic PPE were determined with Folin-Ciocalteu reagent. In order to enumerate the inoculated pathogenic bacteria in raw rainbow trout fillets, Palcam Listeria selective agar (L. monocytogenes, incubated at 30 °C for 48 h) and Baird Parker agar (S. aureus, incubated at 37 °C for 48 h) were used. Results: Total phenolic content of CH-ZnO enriched with PPE was recorded to be 72-139 mg gallic acid/g film. For un-treated samples, the initially recorded population of 5 log CFU/g of L. monocytogenes and S. aureus were reached 5.36 and 3.03 log CFU/g at the end of designated study period, respectively. There were significant differences between samples packed with CH-ZnO films enriched with different concentrations of PPE (0.5, 1 and 1.5%) and untreated ones (P < 0.05). In both samples treated with 1 and 1.5% PPE, the final bacterial population were reached below 1 log CFU/g at the end of storage period.Conclusions: The results of the present study indicate a potential use of CH-ZnO film enriched with PPE as an effective type of antimicrobial packaging to inhibit the growth of L. monocytogenes and S. aureus in raw rainbow trout fillets.
Yasser Shahbazi; Nassim Shavisi
Abstract
Objective(s): The aim of this study was to improve different characteristics including antibacterial, antioxidant and physical properties of nanochitosan film by incorporating Mentha spicata essential oil (EO) and methanolic pomegranate peel and grape seed extracts. Methods: The determination of the ...
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Objective(s): The aim of this study was to improve different characteristics including antibacterial, antioxidant and physical properties of nanochitosan film by incorporating Mentha spicata essential oil (EO) and methanolic pomegranate peel and grape seed extracts. Methods: The determination of the chemical composition of M. spicata EO was conducted by means of gas chromatography with mass spectrometry (GC-MS). Thickness, color, in-vitro antioxidant and antimicrobial properties of prepared films were evaluated. Results: The most abundant constituents of M. spicata EO were carvone (78.76%), limonene (11.50%) and β-bourbonene (11.23%). The thickness of designated films and straight chitosan film were similar, however, the increasing value was observed for films containing M. spicata EO, pomegranate peel and grape seed extracts (P > 0.05). The lower lightness, higher redness and consequently a darker color was found in film incorporated with methanolic pomegranate peel and grape seed extracts. The highest antioxidant activity was found in nanochitosan enriched with the EO and grape seed extract. The antibacterial activities of all extracts and the EO were in the order: M. spicata EO > grape extract > pomegranate peel extract. Conclusions: The nanochitosan film incorporated with EO and extracts have shown good antibacterial and antioxidant activities which can be barrier against microbial and chemical contamination in food industries.
