title: Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage.
abstract: In this study, Plantago major seed mucilage (PMSM) was extracted from whole seeds using hot-water extraction (HWE). The dill (D) essential oil components were identified through gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) and its antioxidant properties were examined through the methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP) and ß-carotene-linoleic acid assay (B-CL). Total phenolic content (TPC) was characterized through the Folin-Ciocalteu method and the antimicrobial effect was evaluated on 10 pathogenic microorganisms. PMSM edible coating incorporated were prepared in four different concentrations of essential oils, including 0, 0.5, 1 and 1.5% (w/w). The control and the coated beef samples were analyzed periodically for microbiological (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus and fungi), chemical (thiobarbituric acid, peroxide value and pH), and sensory characteristics. The IC50, FRAP, B-CL and TPC of the dill essential oil were equal to 11.44μg/ml, 9.45mmol/g, 82.86 and 162.65μg/ml GAE, respectively. PMSM extended the microbial shelf life of beef by 3days, whereas the PMSM+0.5%D, PMSM+1%D and PMSM+1.5%D resulted in a significant shelf life extension of the beef by 6, 9 and 9days, respectively, as compared to the control samples.
authors: Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
authors: Behrooz Alizadeh
authors: BA
authors: Behbahani
authors: Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran. Electronic address: fshahidi@um.ac.ir.
authors: Fakhri
authors: F
authors: Shahidi
authors: Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
authors: Farideh Tabatabaei
authors: FT
authors: Yazdi
authors: Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
authors: Seyed Ali
authors: SA
authors: Mortazavi
authors: Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
authors: Mohebbat
authors: M
authors: Mohebbi
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology; D002417:Cattle; D052978:Disk Diffusion Antimicrobial Tests; D004926:Escherichia coli / Q000187:drug effects; D005516:Food Microbiology; D018857:Food Packaging; D061353:Food Storage; D016166:Free Radical Scavengers / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D020128:Inhibitory Concentration 50; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology; D010943:Plantago / Q000737:chemistry*; D000069466:Red Meat / Q000382:microbiology*; D012639:Seeds / Q000737:chemistry*; D013211:Staphylococcus aureus / Q000187:drug effects
chemical_list: D000900:Anti-Bacterial Agents; D016166:Free Radical Scavengers; D010936:Plant Extracts
keywords: Anethum graveolens; Antimicrobial effect; Beef; Chemical composition; Edible coating; Plantago major seed mucilage