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The effect of nanocapsules containing mango-eggplant peel extracts on the physicochemical, oxidative, microbial and sensory characteristics of refrigerated beef burgers during storage | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 23، شماره 2 - شماره پیاپی 77، آذر 1403، صفحه 69-90 اصل مقاله (858.22 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2024.366896.1404 | ||
| نویسندگان | ||
| الهام ورمزیار1؛ علیرضا رحمن* 2؛ فاطمه حسین مردی3 | ||
| 1گروه علوم و صنایع غذایی ، دانشگاه آزاد اسلامی واحد شهر قدس ، تهران ، ایران | ||
| 2گروه علوم و صنایع غذایی، دانشگاه ازاد اسلامی واحد شهر قدس | ||
| 3مربی گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد شهر قدس، تهران، ایران | ||
| چکیده | ||
| Meat and meat products are classified as perishable food items characterized by a limited shelf life when stored under refrigeration. Consequently, considerable attention has been focused on extending the shelf life of these products and preserving their quality through the utilization of natural preservatives. The objective of this research was to examine the impact of both free and nonencapsulated forms of mango-eggplant peel extracts (M-EPEs) administered at concentrations of 200, 450, and 700 mg/kg as natural preservatives on the physicochemical, oxidative, microbial, and sensory attributes of beef burgers over a 7-day storage period at a controlled temperature of 4°C. The findings indicated that throughout the storage period, there was a significant increase in oxidative indices, specifically peroxide and thiobarbituric acid (TBA) levels, as well as in microbial load, which included counts of aerobic mesophilic bacteria, psychrophilic bacteria, coliforms, molds, and yeasts. Consequently, these changes resulted in an elevation of pH and total volatile basic nitrogen (TVB-N) levels, alongside a reduction in hardness and color indices L*, a*, and b* of the samples (p < 0. 05) M-EPEs demonstrated significant antioxidant and antimicrobial properties in burgers, with these effects being concentration-dependent. Both forms of these extracts effectively diminished the rate of change in the physicochemical properties of the samples throughout the storage period. This was achieved by attenuating the oxidation rate of lipids and mitigating the microbial load present in the burgers. The highest oxidative stability and the lowest microbial load were observed at the maximum concentration of additives, specifically 700 mg/kg. At the conclusion of the storage period, the antioxidant and antimicrobial efficacy of the nonencapsulated extracts was found to be superior to that of their free counterparts. The findings from the sensory evaluation revealed a notable influence of the extracts on preserving the sensory acceptability of the burgers throughout the storage duration. In conclusion, the findings of this research indicate that M-EPEs exhibit significant antioxidant and antimicrobial properties. These natural extracts have the potential to serve as effective preservatives, thereby enhancing the quality and safety of meat burgers while also prolonging their shelf life without compromising sensory attributes. According to the findings, the sample containing nanocapsules of extracts at a concentration of 700 mg/kg emerges as the most effective treatment option. | ||
| کلیدواژهها | ||
| Burger؛ Eggplant؛ Encapsulation؛ Mango؛ Natural preservatives | ||
| عنوان مقاله [English] | ||
| The effect of nanocapsules containing mango-eggplant peel extracts on the physicochemical, oxidative, microbial and sensory characteristics of refrigerated beef burgers during storage | ||
| نویسندگان [English] | ||
| Elham Varmazyar1؛ Alireza Rahman2؛ Fatemeh Hosseinmardi3 | ||
| 1Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran | ||
| 2Department of Food Science and Technology, Shar-e-Qods Branch, Islamic Azad university, Tehran, Iran | ||
| 3Instructor, Department of Food Science and Technology, Islamic Azad University, Qods Branch, Tehran, Iran | ||
| چکیده [English] | ||
| Meat and meat products are classified as perishable food items characterized by a limited shelf life when stored under refrigeration. Consequently, considerable attention has been focused on extending the shelf life of these products and preserving their quality through the utilization of natural preservatives. The objective of this research was to examine the impact of both free and nonencapsulated forms of mango-eggplant peel extracts (M-EPEs) administered at concentrations of 200, 450, and 700 mg/kg as natural preservatives on the physicochemical, oxidative, microbial, and sensory attributes of beef burgers over a 7-day storage period at a controlled temperature of 4°C. The findings indicated that throughout the storage period, there was a significant increase in oxidative indices, specifically peroxide and thiobarbituric acid (TBA) levels, as well as in microbial load, which included counts of aerobic mesophilic bacteria, psychrophilic bacteria, coliforms, molds, and yeasts. Consequently, these changes resulted in an elevation of pH and total volatile basic nitrogen (TVB-N) levels, alongside a reduction in hardness and color indices L*, a*, and b* of the samples (p < 0. 05) M-EPEs demonstrated significant antioxidant and antimicrobial properties in burgers, with these effects being concentration-dependent. Both forms of these extracts effectively diminished the rate of change in the physicochemical properties of the samples throughout the storage period. This was achieved by attenuating the oxidation rate of lipids and mitigating the microbial load present in the burgers. The highest oxidative stability and the lowest microbial load were observed at the maximum concentration of additives, specifically 700 mg/kg. At the conclusion of the storage period, the antioxidant and antimicrobial efficacy of the nonencapsulated extracts was found to be superior to that of their free counterparts. The findings from the sensory evaluation revealed a notable influence of the extracts on preserving the sensory acceptability of the burgers throughout the storage duration. In conclusion, the findings of this research indicate that M-EPEs exhibit significant antioxidant and antimicrobial properties. These natural extracts have the potential to serve as effective preservatives, thereby enhancing the quality and safety of meat burgers while also prolonging their shelf life without compromising sensory attributes. According to the findings, the sample containing nanocapsules of extracts at a concentration of 700 mg/kg emerges as the most effective treatment option. | ||
| کلیدواژهها [English] | ||
| Burger, Eggplant, Encapsulation, Mango, Natural preservatives | ||
| مراجع | ||
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