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Antimicrobial and Antioxidant Properties of Burgers With Quinoa Peptide-Loaded Nanoliposomes Publisher



Yekta MM1 ; Rezaei M2, 3 ; Nouri L4 ; Azizi MH5 ; Jabbari M6 ; Es I7 ; Khaneghah AM8
Authors
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Authors Affiliations
  1. 1. Young Researcher and Elite club, Shahre-Qods Branch, Islamic Azad University, Tehran, Iran
  2. 2. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
  3. 3. Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  4. 4. Department of Food Science and Technology, Faculty of Agriculture, Damghan Islamic Azad University, Damghan, Iran
  5. 5. Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
  6. 6. Department of Public Health, School of Paramedical and Health, Zanjan University of Medical Sciences, Zanjan, Iran
  7. 7. Department of Material and Bioprocess Engineering, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil
  8. 8. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil

Source: Journal of Food Safety Published:2020


Abstract

This study was aimed to examine the antioxidant (thiobarbituric acid reactive substances [TBARS], peroxide value [PV], and as well as antimicrobial (total bacterial count, Staphylococcus aureus [S. aureus], mold and yeast counts) activities and spoilage indices (total volatile base nitrogen [TVB-N]) of quinoa peptide-loaded liposomes incorporated into burger during 12 days of refrigerated storage. Among four prepared batches, the lowest TBARS, PV, and TVB-N values (0.281 ± 0.05 mg MDA/kg, 3.25 ± 0.34 mEq/kg and 18.65 ± 0.88%, respectively) were correlated with T3 treatment (5 mg/ml peptide). A significant different in the antimicrobial activity among each treatment after 12 days of storage was noted. At the end of refrigerated storage, the highest mean of total bacterial count, S. aureus, mold and yeast (8.36 ± 0.22, 4.19 ± 0.2, and 3.28 ± 0.05 log CFU/g, respectively) were observed in control group, while the lowest corresponded values (3.95 ± 0.2, 2.52 ± 0.25, and 1.52 ± 0.02 log CFU/g, respectively) were noted in T3 treatment. The results showed that the antimicrobial and antioxidant properties of the examined burgers were improved by incorporation of liposomes quinoa peptides encapsulated. © 2019 Wiley Periodicals, Inc.
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