Nikmanesh Ali, Baghaei Homa, Mohammadi Nafchi Abdorreza
Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia.
Foods. 2023 Aug 4;12(15):2955. doi: 10.3390/foods12152955.
In this research, the antioxidant and antibacterial activities of active films based on potato starch containing extract (VOE) were investigated both in vitro and in chicken fillets. The VOE was added to the starch film formulation at 0, 1, 2, and 3% (/). The results showed that by increasing the extract level, the total phenol content and antioxidant and antibacterial activity of the films against , and improved remarkably. The results of the meat tests indicated the significant antioxidant and antimicrobial activity of active films containing different levels of VOE in chicken fillets, and a direct relationship was observed between the concentration of the extract and the functional activity of the films, so with the increase in the concentration of the extract in the films, the rate of lipid oxidation and growth of microorganisms in the chicken fillets decreased significantly during the storage period, and less volatile nitrogen bases, metmyoglobin, and oxidation products were produced in the fillets. In general, the results of this research demonstrated that an active film based on potato starch containing VOE (especially 2 and 3% levels) has the ability to extend the oxidative and microbiological shelf life of chicken fillets during cold storage for at least eight days.
在本研究中，对含提取物（VOE）的马铃薯淀粉基活性膜的抗氧化和抗菌活性进行了体外和鸡肉片实验研究。VOE分别以0%、1%、2%和3%（/）的比例添加到淀粉膜配方中。结果表明，随着提取物含量的增加，膜对、和的总酚含量、抗氧化和抗菌活性显著提高。肉类测试结果表明，含不同水平VOE的活性膜在鸡肉片中具有显著的抗氧化和抗菌活性，且观察到提取物浓度与膜的功能活性之间存在直接关系，因此随着膜中提取物浓度的增加，鸡肉片在储存期间的脂质氧化速率和微生物生长显著降低，并且肉片产生的挥发性氮碱、高铁肌红蛋白和氧化产物减少。总体而言，本研究结果表明，含VOE的马铃薯淀粉基活性膜（尤其是2%和3%的水平）能够在冷藏期间将鸡肉片的氧化和微生物货架期延长至少八天。
