Rashidaie Abandansarie Seyede Salimeh, Ariaii Peiman, Charmchian Langerodi Mehdi
Department of Food Science & Technology Sari Branch Islamic Azad University Sari Iran.
Department of Food Science & Technology Ayatolla Amoli Branch Islamic Azad University Amol Iran.
Food Sci Nutr. 2019 Nov 11;7(12):3969-3978. doi: 10.1002/fsn3.1258. eCollection 2019 Dec.
In this study, the effect of rosemary extract in two free and encapsulated forms to increase the shelf life of beef meat during a 28-day refrigerated storage period was investigated. For this purpose, rosemary was extracted using different extraction methods including ultrasound, solvent, and supercritical fluid extraction. The amount of phenolic compounds, antioxidant properties (free radical scavenging capacity of DPPH radical, ferric reducing antioxidant power), and antimicrobial activity of rosemary extract against pathogenic bacteria were evaluated. According to the results, the highest amount of phenolic compounds, antioxidant, and antimicrobial activity was observed in rosemary extracted by ultrasound method that used for next study ( < .05). In order to encapsulation of the rosemary extract, basil seed gum and soybean protein isolate separately and in combination form (1:1 w:w ratio) were used as carriers. Based on the particle size, zeta potential, and encapsulation efficiency tests, the best carriers were soybean protein isolate that used as a carrier for encapsulation. Then, to investigate the effect of rosemary extract to increase the shelf life of beef meat, 5 treatments including control, rosemary extract with concentrations of 800 ppm and 1,600 ppm, and nano-capsulation form of it with 800 ppm and 1,600 ppm concentrations were selected and they were periodically evaluated for chemical and microbial analysis (peroxide value, Thiobarbituric acid, color index, pH, and total viable count). The results showed that rosemary extract has an antimicrobial and antioxidant properties which could increasingly delay microbial spoilage and lipid oxidation of beef meat fillets, nano-capsulation form of rosemary could increase these qualities. The best results were observed in nano-capsulation of rosemary extract with 1,600 ppm ( < .05) as well as increased the shelf life of fillets till 21st day. Therefore, it seems that encapsulated rosemary extract could be used as a natural preservative in beef meat and meat products.
在本研究中，研究了迷迭香提取物两种游离形式和包封形式在28天冷藏储存期内对延长牛肉保质期的影响。为此，采用不同的提取方法（包括超声提取、溶剂提取和超临界流体提取）提取迷迭香。对迷迭香提取物中酚类化合物的含量、抗氧化性能（清除DPPH自由基的能力、铁还原抗氧化能力）以及对病原菌的抗菌活性进行了评估。结果表明，超声提取法提取的迷迭香中酚类化合物、抗氧化剂和抗菌活性的含量最高，用于后续研究（P<0.05）。为了包封迷迭香提取物，分别以罗勒籽胶和大豆分离蛋白以及组合形式（1:1质量比）作为载体。基于粒径、zeta电位和包封效率测试，最佳载体是大豆分离蛋白，用作包封载体。然后，为了研究迷迭香提取物对延长牛肉保质期的影响，选择了5种处理方法，包括对照组、浓度为800 ppm和1600 ppm的迷迭香提取物，以及浓度为800 ppm和1600 ppm的纳米包封形式，并定期对其进行化学和微生物分析（过氧化值、硫代巴比妥酸、颜色指数、pH值和总活菌数）。结果表明，迷迭香提取物具有抗菌和抗氧化性能，可日益延缓牛肉片的微生物腐败和脂质氧化，迷迭香的纳米包封形式可提高这些品质。在1600 ppm迷迭香提取物的纳米包封中观察到最佳结果（P<0.05），同时将鱼片的保质期延长至第21天。因此，似乎包封的迷迭香提取物可作为牛肉和肉制品中的天然防腐剂。
