Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat. (September 2018)

• Record Type: Journal Article
• Authors: Pabast, Mahdieh; Shariatifar, Nabi; Beikzadeh, Sara; Jahed, Gholamreza
• Is Part Of: Food control. Volume 91(2018)
• Page Start: 185
• Page End: 192
• Publication Date: 2018-09
• Subjects: Edible coating -- Satureja khuzestanica -- Nanoliposomes -- Encapsulation -- Meat; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2018.03.047
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: There is a growing demand for bio-based and active packaging as one of the preferred emerging technologies to improve food quality and extend shelf-life. The objectives of this study were to formulate a novel biodegradable coating embedded with nano-encapsulated Satureja khuzestanica essential oils (SKEO) and to compare effect of chitosan coatings containing free or nano-encapsulated SKEO on chemical, microbial, and sensory properties of lamb meat samples over a 20 day period at 4 °C. Nanoliposomes with the average sizes of 93–96 nm were prepared using different concentrations of soy-lecithin ratios (60:0, 50:10, 40:20, and 30:30) by thin-film hydration-sonication method. Size distribution and encapsulation efficiency (EE) of nanoliposomes were calculated 0.83–0.88 and 46–69%, respectively. Nanoliposomes with the lower droplet size and maximum EE were selected for coating of meat samples. The results indicated that the coating treatments could effectively retard microbial growth and chemical spoilage, which reflected itself in lower pH and 2-thiobarbituric acid values (P < 0.05). Encapsulation decelerated the release of SKEO and led to a prolonged antimicrobial and antioxidant activity and also improved sensory attributes. The study suggests that chitosan coating containing encapsulated SKEO can be a promising candidate for extending the shelf-life of lamb meat. Highlights: Satureja essential oil (SKEO)-loaded nanoliposomes were prepared and characterized. Lamb meat was coated with chitosan coating containing free or encapsulated SKEO. Coatings reduced lipid oxidation, microbial growth, and improved sensory attributes. Nano-encapsulated SKEO coating had better effects on quality attributes of meat.