Albaridi Najla A, Badr Ahmed Noah, Ali Hatem Salama, Shehata Mohamed Gamal
Nutrition and Food Science, Department of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia.
Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo 12622, Egypt.
Foods. 2022 Jun 28;11(13):1928. doi: 10.3390/foods11131928.
Rice is a broad-spectrum meal consumed annually in large amounts. Ready-to-eat rice is a member of dishes with a high risk of contamination. The present study aimed to increase the safety and shelflife of ready-to-eat rice during temporary storage. To prepare a mixture for extraction, three spices were chosen ginger: thyme:coriander (1:2:1). Two types of extract were prepared, aromatic and water extracts. The bioactive aromatic extract was preserved by encapsulation using chitosan nanoparticle preparation, while water extracts were prepared by warm diffusion. The aromatic extract possessed volatiles with antimicrobial features, including α-pinene, cymene, camphor, 1, 8 cineol, and limonene. The results expressed the extracts' better antifungal and antibacterial effect, with a distinguishing aromatic one. Water extract was recorded as being rich in phenolic and flavonoids, like Salysilic, p-hydroxybenzoic acid, ferulic, Luteolin 7 glucoside, and quercitin. These molecules play functionality for microbial inhibition in the simulated media. Ready-to-eat rice shelflife was extended by applying the aromatic extract of the encapsulated mixture at the late stage of cooking and before packaging. It can preserve the samples for up to five days at room temperature and up to eight days of refrigerator storage (8 °C). However, water extract had lower activity as antibacterial and antifungal than the aromatic one. Again, water extract activity reduces fungal citrinin secretion by low efficiency more than the aromatic extract. These results recommended the addition of aromatic extract to the ready-to-eat rice meals as a final additive just before packaging.
大米是一种每年大量食用的广谱食物。即食米饭是污染风险较高的食品之一。本研究旨在提高即食米饭在临时储存期间的安全性和保质期。为制备用于提取的混合物，选择了三种香料：姜：百里香：香菜（1:2:1）。制备了两种提取物，即芳香提取物和水提取物。生物活性芳香提取物通过壳聚糖纳米颗粒制备进行包封保存，而水提取物通过温浸法制备。芳香提取物含有具有抗菌特性的挥发物，包括α-蒎烯、对异丙基苯、樟脑、1,8-桉叶素和柠檬烯。结果表明提取物具有更好的抗真菌和抗菌效果，其中芳香提取物尤为显著。水提取物富含酚类和黄酮类化合物，如水杨酸、对羟基苯甲酸、阿魏酸、木犀草素7-葡萄糖苷和槲皮素。这些分子在模拟培养基中发挥抑制微生物的功能。在即食米饭烹饪后期和包装前应用包封混合物的芳香提取物可延长其保质期。在室温下，它可以将样品保存长达五天，在冰箱（8℃）中保存长达八天。然而，水提取物的抗菌和抗真菌活性低于芳香提取物。此外，水提取物降低真菌桔霉素分泌的效率比芳香提取物更低。这些结果建议在即食米饭包装前作为最终添加剂添加芳香提取物。
