title: Whey protein isolate/cellulose nanofibre/TiO2nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration.
abstract: The use of biodegradable nanocomposite films in active packaging is of great importance since they can have a controlled release of antimicrobial compounds. This study was conducted to evaluate the efficacy of whey protein isolate (WPI)/cellulose nanofibre (CNF) nanocomposite films containing 1.0% (w/w) titanium dioxide (TiO2) and 2.0% (w/v) rosemary essential oil (REO) in preserving the microbial and sensory quality of lamb meat during the storage at 4±1°C. Initially, the best concentration of each compound to be added to the film was determined by micro-dilution and disc diffusion methods. The microbial and sensory properties of lamb meat were controlled in two groups (control and treatment) over 15days of storage. Then, the samples were analysed for total viable count (TVC), Pseudomonas spp. count, Enterobacteriaceae count, Lactic acid bacteria (LAB) count, inoculated Staphylococcus aureus count, Listeria monocytogenes count, and Escherichia coli O157:H7count. Microbial analysis and nine-point hedonic scale was applied for the sensory analysis. Results indicated that the use of nanocomposite films significantly reduced the bacterial counts of treatment group. Higher inhibition effect was observed on Gram-positive bacteria than on Gram-negative bacteria (P<0.05). The microbial and sensory evaluations also showed that the use of nanocomposite films significantly increased the shelf life of treated meat (15days) compared to the control meat (6days). Based on the results of this study, the edible nanocomposite films were effective in preserving the microbial and sensory qualities of lamb meat; therefore, this application is recommended in meat especially red meat.
authors.affiliation: Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
authors.forename: Mahmood
authors.initials: M
authors.lastname: Alizadeh Sani
authors.affiliation: Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran. Electronic address: ehsani@tbzmed.ac.ir.
authors.forename: Ali
authors.initials: A
authors.lastname: Ehsani
authors.affiliation: Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Hashemi
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D002482:Cellulose / Q000494:pharmacology*; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005517:Foodborne Diseases / Q000382:microbiology / Q000517:prevention & control; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development; D053768:Metal Nanoparticles; D053761:Nanocomposites; D057139:Nanofibers; D009822:Oils, Volatile / Q000494:pharmacology*; D011549:Pseudomonas / Q000187:drug effects / Q000254:growth & development; D000069466:Red Meat / Q000382:microbiology*; D012034:Refrigeration; D012756:Sheep; D013211:Staphylococcus aureus / Q000187:drug effects / Q000254:growth & development; D014025:Titanium / Q000494:pharmacology*; D000067816:Whey Proteins / Q000494:pharmacology*
chemical_list: D000900:Anti-Bacterial Agents; D009822:Oils, Volatile; D000067816:Whey Proteins; C009495:titanium dioxide; C053775:rosemary oil; D002482:Cellulose; D014025:Titanium
keywords: Bacterial inoculation; Lamb meat; Microbial properties; Nanocomposite film; Sensory properties