Tehran University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share this content! On (X network) By
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 Publisher



Anvar N1 ; Nateghi L1 ; Shariatifar N2 ; Mousavi SA3
Authors
Show Affiliations
Authors Affiliations
  1. 1. Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
  2. 2. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Department of Animal Services, Varamin-Piahva Branch, Islamic Azad University, Varamin, Iran

Source: Food Chemistry: X Published:2023


Abstract

The aim of this study was to evaluate the effect of gallic acid (GA) and essential oil (EO) of Anethum graveolens L. seed (forms of nanoliposome and free) on bacteriological, chemical and sensory properties of minced meat during storage. In this research, Escherichia coli (gram negative) and Staphylococcus aureus (gram positive) were used to examine the effect of these compounds on meat. The particle sizes (z-average diameter) of prepared nanoliposomes of EO and GA were in the range of 141 to 165 nm and 146–160 nm, respectively and the efficiency of encapsulation (EE %) in the current research was 51.76–69.8% in nano EO (NEO) and 53.23–67.07% in nano gallic acid (N-GA). Also, the outcomes indicated the treatment containing nano-liposomes had a better antimicrobial effect in both of bacteria. In present study, the Minimum Inhibitory Concentration (MIC) of GA, N-GA, EO and NEO for S. aureus was 0.62 ± 0.01, 0.62 ± 0.02, 0.62 ± 0.01 and 0.62 ± 0.01 mg/mL, respectively, and for E. coli was 0.62 ± 0.01, 0.62 ± 0.01, 1.25 ± 0.1 and 1.25 ± 0.1 mg/mL, respectively. Also, the results showed MBC (The Minimum Bactericidal Concentration) of GA, N-GA, EO and NEO for S. aureus was 0.62 ± 0.02, 0.62 ± 0.03, 1.25 ± 0.1 and 1.25 ± 0.1 mg/mL, respectively, and for E. coli was0.62 ± 0.01, 1.25 ± 0.1, 2.5 ± 0.2, 2.5 ± 0.2 mg/mL, respectively. The highest and lowest of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging were detected, in the Butylated hydroxytoluene (BHT) 200 and EO1%, respectively. Furthermore, after 18 day, minimum pH and Total volatile basic nitrogen (TVB-N) value were related to the N-GA2% on S. aureus with pH = 6.5 and NEO group (27 mg N/100 g), respectively. Finally, the treatment of NEO showed a higher acceptance score of sensory evaluation after 18 days. According to the outcomes of current investigation, the use of nanocapsulated EO and GA are effective (as a coating for food storage) and can increase the shelf life of minced meat. © 2023
Related Docs
View other Related Docs
1. 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)
2. 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)
3. 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)
Experts (# of related papers)
View all Related Experts
Nabi Shariatifar (21)
Gholamreza Jahed Khaniki (2)
Other Related Docs
4. 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)
5. 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)
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. 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)
8. 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)
9. Evaluation of Whey Protein Coating Containing Free and Pickering Emulsion Forms of Trachyspermum Copticum L. Essential Oil on Quality of Refrigerated Beef, Food Science and Nutrition (2024)
10. Effects of Chitosan Coatings Incorporating With Free or Nano-Encapsulated Satureja Plant Essential Oil on Quality Characteristics of Lamb Meat, Food Control (2018)
11. 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)
12. 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)
13. 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)
14. 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)
15. 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)
16. Physicochemical Characteristics and Antioxidant Activity of the Chitosan/Zein Films Incorporated With Pulicaria Gnaphalodes L. Extract-Loaded Nanoliposomes, Journal of Food Measurement and Characterization (2022)
17. Protective Effect of Nanochitosan Incorporated With Free/Nanoliposome Cumin (Cuminum Cyminum L.) Aqueous Extract on Sardine Fish, Journal of Aquatic Food Product Technology (2020)
18. 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)
19. Development of Nanochitosan-Based Active Packaging Films Containing Free and Nanoliposome Caraway (Carum Carvi. L) Seed Extract, Food Science and Nutrition (2021)
20. Effect of Multifactorial Free and Liposome-Coated of Bay Laurel (Laurus Nobilis) and Rosemary (Salvia Rosmarinus) Extracts on the Behavior of Listeria Monocytogenes and Vibrio Parahaemolyticus in Silver Carp (Hypophthalmichthys Molitrix) Stored at 4 °C, Environmental Research (2023)
21. Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials, Polymers (2021)
22. Development and Characterization of Amaranth Protein-Based Edible Films Incorporating Satureja Khuzestanica Essential Oil, Applied Food Research (2025)
23. Preparation and Evaluation of Chitosan-Zein Film Containing Free and Encapsulated Ethanol Extract of Kak Kosh Biabani Pulicaria Gnaphalodes (Vent.) Boiss., Journal of Medicinal Plants (2020)
24. Incorporation of Nanoencapsulated Garlic Essential Oil Into Edible Films: A Novel Approach for Extending Shelf Life of Vacuum-Packed Sausages, Meat Science (2020)