اخبار و اعلانات

 آمار

تعداد نشریات286
تعداد نشریات سازمان84
تعداد شماره‌ها2,871
تعداد مقالات32,545
تعداد مشاهده مقاله42,413,980
تعداد دریافت فایل اصل مقاله19,190,308
Shahimoridi, Yaser, Hassanzadazar, Hassan, Aminzare, Majid. (1403). Antioxidant Effects of Chitosan Coating Containing Thymus fedtschenkoi Ronneger Essential Oil and Thymol on the Chicken Fillet During Refrigeration. سامانه مدیریت نشریات علمی, 13(Special), 815-824. doi: 10.22034/jmpb.2023.359952.1499
Yaser Shahimoridi; Hassan Hassanzadazar; Majid Aminzare. "Antioxidant Effects of Chitosan Coating Containing Thymus fedtschenkoi Ronneger Essential Oil and Thymol on the Chicken Fillet During Refrigeration". سامانه مدیریت نشریات علمی, 13, Special, 1403, 815-824. doi: 10.22034/jmpb.2023.359952.1499
Shahimoridi, Yaser, Hassanzadazar, Hassan, Aminzare, Majid. (1403). 'Antioxidant Effects of Chitosan Coating Containing Thymus fedtschenkoi Ronneger Essential Oil and Thymol on the Chicken Fillet During Refrigeration', سامانه مدیریت نشریات علمی, 13(Special), pp. 815-824. doi: 10.22034/jmpb.2023.359952.1499
Shahimoridi, Yaser, Hassanzadazar, Hassan, Aminzare, Majid. Antioxidant Effects of Chitosan Coating Containing Thymus fedtschenkoi Ronneger Essential Oil and Thymol on the Chicken Fillet During Refrigeration. سامانه مدیریت نشریات علمی, 1403; 13(Special): 815-824. doi: 10.22034/jmpb.2023.359952.1499

Antioxidant Effects of Chitosan Coating Containing Thymus fedtschenkoi Ronneger Essential Oil and Thymol on the Chicken Fillet During Refrigeration

Journal of Medicinal plants and By-Products
مقاله 10، دوره 13، Special، بهمن 2024، صفحه 815-824    اصل مقاله (1.76 M)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22034/jmpb.2023.359952.1499
نویسندگان
Yaser Shahimoridi؛ Hassan Hassanzadazar* ؛ Majid Aminzare
Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
چکیده
The purpose of this study was to evaluate the antioxidant effect of chitosan coating containing Thymus fedtschenkoi Ronniger essential oil (TFEO) and Thymol on chicken fillets under refrigerated conditions. The antioxidant power of prepared coating solutions containing TFEO (1%) and thymol (1%) and their efficacy on the quality of chicken meat during refrigeration (4 ºC) were evaluated using in-vitro techniques (DPPH scavenging and reducing power assays) and in-vivo methods (Determination of Peroxide value (PV), Thiobarbituric acid reactive substance (TBARS), Total carbonyl and Sensorial attributes), respectively. Antioxidant poverty of TFEO was higher than thymol in all concentrations. The results showed that an increasing level of PV, TBARS and carbonyls in the treated samples had a slower trend than in control samples (P ≤ 0.05). The best antioxidant effect was obtained for chitosan-coated samples containing TFEO 1%. The panelists with sensory attributes were significantly more satisfied with coated samples containing essential oil than the control samples. The chitosan coating containing TFEO 1% could be proposed as a new coating to protect food against oxidative changes.
کلیدواژه‌ها
Antioxidant؛ Chitosan؛ Thymus fedtschenkoi Ronniger essential oil؛ Thymol؛ Chicken fillet
مراجع
  1. Yaghoubi M., Ayaseh A., Alirezalu K., Nemati Z., Pateiro M., Lorenzo J.M. Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage. Polymers. 2018; 13(5): 716: 1-14.
  2. Hasan Sh., Khanjari A., Koohi M.K., Gandomi Nasrabadi H., Shavisi N. Study on The Effect of Chitosan Coating Incorporated With Ziziphora Clinopodioides Essential Oil on The Some Microbial and Sensory Properties of Chicken Fillet at Refrigerated Temperature. J. Vet Res. 2019; 74(3): 370-378.
  3. Afshar Mehrabi F., Sharifi A., Ahvazi M. Effect of chitosan coating containing Nepeta pogonosperma extract on shelf life of chicken fillets during chilled storage. Food Sci Nutr. 2021; 00: 1–12.
  4. Sotoudeh B., Azizi M.H., Mirmajidi Hashtjin A., Pourahmad R., Tavakolipour H. Evaluation of Chitosan-Nisin Coating on Quality Characteristic of Fresh Chicken Fillet under Refrigerated Conditions. J. Agr. Sci. Tech. 2020; 22(1): 135-146.
  5. Ahmed N.S., Dora K.C., Chowdhury S., Sarkar S., Mishra R. Effect of chitosan and acetic acid on the shelf life of sea bass fillets stored at refrigerated temperature. J. Appl. Nat. Sci. 2017; 9 (4): 2175-2181. https://doi.org/10.31018/jans.v9i4.1506.
  6. Yildirim S., Röcker B., Pettersen M.K., Nilsen-Nygaar J., Ayhan Z., Rutkaite R., Radusin T., Suminska P., Marcos B., Coma V. Active Packaging Applications for Food. Compr Rev Food Sci Food Saf . 2018;17(1):165-199.
  7. Kraśniewska K., Galus S., Gniewosz M. Biopolymers-based materials containing silver nanoparticles as active packaging for food applications–A review. - Int J. Mol Sci. 2020; 21: 698.
  8. Babaei S., Kahrizi D., Nosratti I., Karimi N., Arkan E., Tahir M. Preparation and characterization of chloridazon-loaded alginate/chitosan nanocapsules: chloridazon-loaded alginate/chitosan nanocapsules. Cellular and Molecular Biology. 2022; 68(3): 34–42.
  9. Haghighi H., Licciardello F., Fava P., Siesler H.W., Pulvirenti A. Recent advances on chitosan-based films for sustainable food packaging applications. Food Pack Shelf Life. 2020; 26: 100551.
  10. Ghariani M., Ben Saad H., Hamzaoui A., Ajela M., Hilali A., Ben Amara I. Effect of the incorporation of polysaccharides from green alga Bryopsis plumosa on beef sausages quality: Polysaccharides addition on sausages quality. Cellular and Molecular Biology (Noisy-le-grand). 2022; 3068(10):30-37.
  11. Khan F., Pandey P., Singh A., Upadhyay T.K., AboElnaga S.M.H., Al-Najjar M.A.A., Saeed M., Kahrizi D. Unveiling antioxidant and antiproliferative effects of prosopis juliflora leaves against human prostate cancer LNCaP Cells: Antioxidant and anticancer potential of prosopis juliflora. Cellular and Molecular Biology (Noisy-le-grand). 2022;3068(11):20-27.
  12. Ghelichnia H. Essential oil composition of Thymus fedtschenkoi at different altitudes in Iran. Cercetări Agr Moldova. 2018; 2(174): 75–83.
  13. Rustaiee A.R., Mirahmadi S.F., Sefidkon F., Tabatabaei M.F., Omidbaigi R. Essential Oil Content and Composition of Thymus fedtschenkoi Ronniger at Different Phenological Stages. J Essent Oil-Bear Plants. 2011; 14 (5): 625– 629.
  14. Fathollahi M., Aminzare M., Mohseni M., Hassanzadazar H. Antioxidant capacity, antimicrobial activities and chemical composition of Pistacia atlantica subsp. kurdica essential oil. Vet Res Forum. 2019; 10(4): 299 –305.
  15. Yousefizadeh S., Hassanzadazar H., Aminzare M. Effect of Chitosan Coating Impregnated with Thymoquinone and Eugenol on the Quality Parameters of Rainbow Trout (Onchoryncus mykiss) during Cold Storage (4ºC). J Aquat Food Prod Technol. 2022; 31(2): 170-186.
  16. Arfat Y.A., Benjakul S., Vongkamjan K., Sumpavapol P., Yarnpakdee S. Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. J. Food Sci. Technol. 2015; 52(10): 6182-6193.‏ https://doi.org/10.1007/s13197-014-1706-y.
  17. 17.          Bligh E.G., Dyer W.J. A rapid method of total lipid extraction and               purification. Can J Biochem Physiol. 1959; 37(8): 911–917.
  18. Hassanzadazar H, Ghayurdoost F, Aminzare M, Mottaghianpour E, Taami, B. Monitoring of edible oils quality in restaurants and fast food centers using peroxide and acid values. J Chem Health Risks. 2018; 8(3): ‏
  19. Tripaldi C., Rinaldi S., Palocci G., Di Giovanni S., Campagna M., Di Russo C., Zottola T.J.I.J.o.F.S. Chemical and microbiological characteristics of homogenised ricotta cheese produced from buffalo whey. Italian J. Food Sci. 2020; 32(2): 1-18.
  20. Marchese A., Orhan I.E., Daglia M., Barbieri R., Di Lorenzo A., Nabavi S.F., Gortzi O., Izadi M., Nabavi S.M. Antibacterial and antifungal activities of thymol: a brief review of the literature. Food chem. 2016; 210:402-414.
  21. Hasani J. Essential oil comparison in Thymus daenensis Celak. and Thymus fedtschenkoi Ronniger. in natural Kurdistan habitats. Eco-phytochemical J. Med. Plants. 2013; 1(1): 25-35.
  22. Lee S.J., Umano K., Shibamoto T., Lee K.G. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food Chem. 2005; 91(1): 131-137.
  23. Dadashpour M., Rasooli I., Sefidkon F., Taghizadeh M., Darvish Alipour Astaneh S. Comparison of Ferrous Ion Chelating, Free Radical Scavenging and Anti Tyrosinase Properties of Thymus Daenensis Essential Oil with Commercial Thyme Oil and Thymol. J Adv Med Biomed Res. 2011; 19(77): 41-52.
  24. Jouki M., Rabbani M., Shakouri M.J. Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage. Food Sci. Technol, Campinas. 2020; 40(Suppl. 2): 521-527.
  25. Amaral A.B., Silva M.V.D., Lannes S.C.D.S. Lipid oxidation in meat: mechanisms and protective factors–a review. Food Sci Technol. 2018; 38: 1-15.
  26. Bazargani-Gilani B., Aliakbarlu J., Tajik H. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innov Food Sci Emerg Technol. 2015; 29: 280–287.
  27. Barkhordari P., Bazargani-Gilani B. Effect of apple peel extract and zein coating enriched with ginger essential oil on the shelf life of chicken thigh meat. J Food Meas Charact. 2021; 15: 2727–2742.
  28. Mohamed H.M., Mansour H.A. Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT-Food Sci Technol. 2012; 45(1): 79-87.
آمار
تعداد مشاهده مقاله: 179
تعداد دریافت فایل اصل مقاله: 192


counter
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب