Tehran University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share this content! On (X network) By
Evaluation of Whey Protein Coating Containing Free and Pickering Emulsion Forms of Trachyspermum Copticum L. Essential Oil on Quality of Refrigerated Beef Publisher



Saghari V1 ; Jalali H1 ; Shariatifar N2, 3 ; Ziaolhagh S4
Authors
Show Affiliations
Authors Affiliations
  1. 1. Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
  2. 2. Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Drug Design and Development Research Center, the Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran
  4. 4. Agricultural Engineering Research Department, Agricultural and Natural Resources Research Center of Semnan Province (Shahrood), AREEO, Shahrood, Iran

Source: Food Science and Nutrition Published:2024


Abstract

The purpose of the present research was to prepare a novel biodegradable coating of whey protein (whey) and essential oil of Trachyspermum copticum L. (forms of free (EO) and Pickering emulsion (NEO)) to improve the shelf life of beef. In this study, various microbiological, chemical, and sensory analyses were performed. The results showed that after 18 days, the highest and lowest microbiological counts were related to control samples and whey-NEO treatments, respectively. The total viable count (TVC) was 8.2 and 6.8 log CFU/g, the total psychrotrophic count (TPC) was 8.5 and 6.7 log CFU/g, and the lactic acid bacteria (LAB) count was 7.7 and 6.5 log CFU/g for control and whey-NEO treatments, respectively. Chemical analysis of whey-NEO treatment and control sample were 6.3 and 7.5 for pH, 9.8 and 13.9 meq/kg for PV (peroxide value), 5.45 and 8.85 mg/kg for TBARS (thiobarbituric acid reactive substances), and 25.1 and 39.4 mgN/100 g for TVB-N (total volatile basic nitrogen), respectively. The best result was associated with the whey-NEO treatment; consequently, coatings with whey and EO Pickering emulsion should be considered as a potential active coating in the meat industry. © 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.
Related Docs
View other Related Docs
1. The Effect of Essential Oil of Zataria Multiflora Incorporated Chitosan (Free Form and Pickering Emulsion) on Microbial, Chemical and Sensory Characteristics in Salmon (Salmo Trutta), Food Chemistry: X (2023)
2. Incorporation of Whey Protein With Aqueous Clove (Syzygium Aromaticum L.) Extract (Nanoliposome and Free Forms) As an Edible Coating to Prevent Bacterial Growth and Oxidative Spoilage of Brown Trout Fillets, Food Control (2025)
3. Evaluation of Whey Protein Coating Containing Nanoliposome Dill (Anethum Graveolens L.) Essential Oil on Microbial, Physicochemical and Sensory Changes of Rainbow Trout Fish, Food Chemistry: X (2024)
4. Effects of Nano-Chitosan Coatings Incorporating With Free/Nano-Encapsulated Essential Oil of Golpar (Heracleum Persicum L.) on Quality Characteristics and Safety of Rainbow Trout (Oncorhynchus Mykiss), International Journal of Food Microbiology (2023)
5. The Effect of Essential Oil of Anethum Graveolens L. Seed and Gallic Acid (Free and Nano Forms) on Microbial, Chemical and Sensory Characteristics in Minced Meat During Storage at 4 °C, Food Chemistry: X (2023)
6. The Effects of Poneh Essential Oil (Free and Nonoliposomes Forms) on Chemical, Biological and Sensory Characteristics of Minced Silver Carp Fish at 4 °C, Iranian Journal of Health and Environment (2022)
7. Investigating the Inhibitory Effect of Nettle (Urtica Dioica L.) Essential Oil and Pickering Nanoemulsion on Some Pathogenic Bacteria Inoculated Into Pizza Cheese, International Journal of Food Microbiology (2025)
8. The Effects of Mentha Pulegium L. Aqueous Extract and Nisin (Free and Nonoliposomes Forms) on Chemical, Biological, and Sensory Characteristics of Minced Silver Carp Fish (Hypophthalmichthys Molitrix), Journal of Aquatic Food Product Technology (2022)
Experts (# of related papers)
View all Related Experts
Nabi Shariatifar (17)
Gholamreza Jahed Khaniki (2)
Other Related Docs
9. Application of Nano-Encapsulated Allium Sativum L. Essential Oil to Increase the Shelf Life of Hamburger at Refrigerated Temperature With Analysis of Microbial and Physical Properties, Journal of Food Processing and Preservation (2021)
10. Effects of Nano-Chitosan Coatings Incorporating With Free /Nano-Encapsulated Cumin (Cuminum Cyminum L.) Essential Oil on Quality Characteristics of Sardine Fillet, International Journal of Food Microbiology (2021)
11. Effect of Urtica Dioica L. Essential Oil (Forms of Free and Nanoliposome) on Some Inoculated Pathogens (Escherichia Coli and Listeria Monocytogenes) in Minced Camel Meat, Food Chemistry: X (2023)
12. Evaluation of Nanochitosan-Zein Coating Containing Free and Nano-Encapsulated Mentha Pulegium L. Hydroalcoholic Extract on Quality Attributes of Persian Shrimp (Fenneropenaeus Persian), Journal of Aquatic Food Product Technology (2022)
13. Effect of Vicia Villosa Protein Isolate-Based Edible Coating Incorporated With Zno Nanoparticles on the Shelf-Life of Chicken Breast Meat During Cold Storage, Food Hydrocolloids for Health (2024)
14. Protective Effect of Nanochitosan Incorporated With Free/Nanoliposome Cumin (Cuminum Cyminum L.) Aqueous Extract on Sardine Fish, Journal of Aquatic Food Product Technology (2020)
15. Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials, Polymers (2021)
16. Evaluation of Chitosan-Zein Coating Containing Free and Nano-Encapsulated Pulicaria Gnaphalodes (Vent.) Boiss. Extract on Quality Attributes of Rainbow Trout, Journal of Aquatic Food Product Technology (2021)
17. Effects of Chitosan Coatings Incorporating With Free or Nano-Encapsulated Satureja Plant Essential Oil on Quality Characteristics of Lamb Meat, Food Control (2018)
18. Development and Characterization of Amaranth Protein-Based Edible Films Incorporating Satureja Khuzestanica Essential Oil, Applied Food Research (2025)
19. The Effect of Free Form and Microcoating With Nanoliposomes of Laurus Nobilis and Rosemary Leaves Extracts on the Behavior of Some Chemical Indicators of Spoilage in Silver Carp Fish Kept at Refrigerator Temperature, Journal of Food Science and Technology (Iran) (2023)