Fri, Apr 19, 2024
Volume 15, Issue 3 (May-Jun 2021)
mljgoums 2021, 15(3): 13-20 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
rezaeian M, Khanzadi S, Hashemi M, Azizzadeh M. Antimicrobial Effect of Gel-Type Nanoemulsion of Chitosan Coating Containing Essential Oils of Zataria multiflora and Bunium persicum on Pseudomonas Artificially Inoculated onto Salmon Fillets. mljgoums 2021; 15 (3) :13-20
URL: http://mlj.goums.ac.ir/article-1-1277-en.html
URL: http://mlj.goums.ac.ir/article-1-1277-en.html
1- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
2- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran , khanzadi@um.ac.ir
3- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran c Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
4- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
2- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran , khanzadi@um.ac.ir
3- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran c Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
4- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
Abstract: (2024 Views)
Background and objectives: Chitosan is a preservative that is commonly used in food packaging due to forming a film with antimicrobial activity. Many antimicrobial agents have been used to control the growth of different bacteria, fungi and yeasts in food products using chitosan coating. The present research was conducted to examine inhibitory effects of a coating incorporated with the essential oils of Zataria multiflora (ZEO) and Bunium persicum (BEO) on the growth of Pseudomonas artificially inoculated onto salmon fillets over a period of 12 days at 4 °C.
Methods: The antibacterial activity of BEO against P. aeruginosa was evaluated using the microdilution method via determining minimum inhibitory concentration and minimum bactericidal concentration. For the food model investigation, three P. aeruginosa strains were inoculated onto trout fillets as culture cocktail to assess their survival over 12 days of storage.
Results: The results indicated that ZEO and BEO had stronger inhibitory effect on P. aeruginosa in trout fillets when applied along with gel type nano-emulsion of chitosan solution. The separate use of each of these substances also significantly inhibited the growth of these pathogenic bacteria compared with the control. In addition, the use of chitosan coating without any antimicrobial agent affected the growth of P. aeruginosa.
Conclusion: The gel type nano-emulsion of chitosan coating containing ZEO and BEO can be applied on foodstuff, particularly fish and its products, as an antimicrobial agent.
Methods: The antibacterial activity of BEO against P. aeruginosa was evaluated using the microdilution method via determining minimum inhibitory concentration and minimum bactericidal concentration. For the food model investigation, three P. aeruginosa strains were inoculated onto trout fillets as culture cocktail to assess their survival over 12 days of storage.
Results: The results indicated that ZEO and BEO had stronger inhibitory effect on P. aeruginosa in trout fillets when applied along with gel type nano-emulsion of chitosan solution. The separate use of each of these substances also significantly inhibited the growth of these pathogenic bacteria compared with the control. In addition, the use of chitosan coating without any antimicrobial agent affected the growth of P. aeruginosa.
Conclusion: The gel type nano-emulsion of chitosan coating containing ZEO and BEO can be applied on foodstuff, particularly fish and its products, as an antimicrobial agent.
Research Article: Original Paper |
Subject:
Microbiology
Received: 2020/01/6 | Accepted: 2020/09/19 | Published: 2021/04/28 | ePublished: 2021/04/28
Received: 2020/01/6 | Accepted: 2020/09/19 | Published: 2021/04/28 | ePublished: 2021/04/28
References
1. Hamzeh, A., & Rezaei, M. (2012). The effects of sodium alginate on quality of rainbow trout (Oncorhynchus mykiss) fillets stored at 4±2 C. Journal of Aquatic Food Product Technology, 21, 14-21. [DOI:10.1080/10498850.2011.579384] [Google Scholar]
2. Noori, S. M. A., Khanzadi, S., Fazlara, A., Najafzadehvarzi, H., & Azizzadeh, M. (2018). ffect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio). LWT - Food Science and ETchnoleogy, 97, 434-439. https://do. and Technology, 97, 434-439. https://org/10.1016/j.lwt.2018.07.014 [DOI:10.1016/j.lwt.2018.07.014] [Google Scholar]
3. Burt S. Essential oils: their antibacterial properties and potential applications in foods-a review. International journal of food microbiology. 2004;94(3):223-53. [DOI:10.1016/j.ijfoodmicro.2004.03.022] [Google Scholar]
4. Cutter CN. Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods. Meat science. 2006;74(1):131-42. [DOI:10.1016/j.meatsci.2006.04.023] [Google Scholar]
5. Raeisi M, Tabaraei A, Hashemi M, Behnampour N.Ef fect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration. International journal of food microbiology. 2016;238:139-45. [DOI:10.1016/j.ijfoodmicro.2016.08.042] [Google Scholar]
6. Adams M, Hartley A, Cox L. Factors affecting the efficacy of washing procedures used in the production of prepared salads. Food Microbiology. 1989;6(2):69-77. [DOI:10.1016/S0740-0020(89)80039-5] [Google Scholar]
7. Dutta P, Tripathi S, Mehrotra G, Dutta J. Perspectives for chitosan based antimicrobial films in food applications. Food chemistry. 2009;114(4):1173-82. [DOI:10.1016/j.foodchem.2008.11.047] [Google Scholar]
8. Choobkar N, Basti A, Soltani M, Sari A, Malekshahi A, Nemati G, et al. Study on the growth of Staphylococcus aureus in processed fillets of silver carp with salt and nisin. Journal of Veterinary Research. 2010;65(3):193-261. [Google Scholar]
9. Von Döhren H. AntiActionsbiotics: , origins, resistance, by C. Walsh. 2003. Washington, DC: ASM Press. 345 pp. $99.95 (hardcover). Protein Science: A Publication of the Protein Society. 2004;13(11):3059. [DOI:10.1110/ps.041032204]
10. Quintavalla S, Vicini L. Antimicrobial food packaging in meat industry. Meat science. 2002;62(3):373-80. [DOI:10.1016/S0309-1740(02)00121-3] [PubMed] [Google Scholar]
11. M. Guo, T.Z. Jin, L. Wang, O.J. Scullen, C.H. Sommers, Antimicrobial films and coatings for inactivation of Listeria innocua on ready-to-eat deli Turkey meat, Food Control 40 (2014) 64-70 [DOI:10.1016/j.foodcont.2013.11.018] [Google Scholar]
12. Keykhosravy, K., Khanzadi, S., Hashemi, M., & Azizzadeh, M).Chitosan-loaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial qual ity of turkey meat and fate of inoculated pathogens. International journal of biological macromolecules,(2020) 150, 904-913. [DOI:10.1016/j.ijbiomac.2020.02.092] [PubMed] [Google Scholar]
13. Raeisi M, Tajik H, Razavi RS, Maham M, Moradi M, Hajimohammadi B, et al. essential oil of tarragon (Artemisia dracunculus) antibacterial activity on Staphylococcus aureus and Escherichia coli in culture media and Iranian white cheese. Iranian journal of microbiology. 2012;4(1):30. [PubMed] [Google Scholar]
14. Hashemi M, Ehsani A, Jazani NH, Aliakbarlu J, Mahmoudi R, editors. Chemical composition and in vitro antibacterial activity of essential oil and methanol extract of Echinophora platyloba DC against some of food-borne pathogenic bacteria. Veterinary Research Forum; 2013: Faculty of Veterinary Medicine, Urmia University, Urmia, Iran. [PubMed] [Google Scholar]
15. Akhondzadeh Basti A, Aminzare M, Razavi Rohani S, Khanjari A, Noori N, Jebelli Javan A, et al. The combined effect of lysozyme and Zataria multiflora essential oil on Vibrio Parahaemolyticus. Journal of Medicinal Plants. 2014;2(50):27-34. [Google Scholar]
16. Oussalah M, Caillet S, Saucier L, Lacroix M. Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157: H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food control. 2007;18(5):414-20. [DOI:10.1016/j.foodcont.2005.11.009] [Google Scholar]
17. Aminzare M, Tajik H, Aliakbarlu J, Hashemi M, Raeisi M. Effect of cinnamon essential oil and grape seed extract as functional‐natural additives in the production of cooked sausage‐impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens. Journal of food safety. 2018;38(4):e12459. [DOI:10.1111/jfs.12459] [Google Scholar]
18. Shahsavari N, Barzegar M, Sahari MA, Naghdibadi H. Antioxidant activity and chemical characterization of essential oil of Bunium persicum. Plant foods for human nutrition. 2008;63(4):183-8. [DOI:10.1007/s11130-008-0091-y] [PubMed] [Google Scholar]
19. Ghosh V, Mukherjee A, Chandrasekaran N. Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity. Ultrasonics sonochemistry. 2013;20(1):338-44. [DOI:10.1016/j.ultsonch.2012.08.010] [PubMed] [Google Scholar]
20. Donsì F, Sessa M, Ferrari G. Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. Journal of Biotechnology. 2010(150):67. [DOI:10.1016/j.jbiotec.2010.08.175] [Google Scholar]
21. Noori S, Zeynali F, Almasi H. Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control. 2018;84:312-20. [DOI:10.1016/j.foodcont.2017.08.015] [Google Scholar]
22. M. Ghaderi-Ghahfarokhi, M. Barzegar, M. Sahari, H.A. Gavlighi, F. Gardini, Chitosancinnamon essential oil nano-formulation: application as a novel additive for controlled release and shelf life extension of beef patties, Int. J. Biol. Macromol. 102 (2017) 19-28 [DOI:10.1016/j.ijbiomac.2017.04.002] [PubMed] [Google Scholar]
23. M. Pabast, N. Shariatifar, S. Beikzadeh, G. Jahed, Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat, Food Control 91 (2018) 185-192 [DOI:10.1016/j.foodcont.2018.03.047] [PubMed] [Google Scholar]
24. N. Robledo, L. López, A. Bunger, C. Tapia, L. Abugoch, Effects of antimicrobial edible coating of thymol nanoemulsion/quinoa protein/chitosan on the safety, sensorial properties, and quality of refrigerated strawberries (Fragaria× ananassa) under commercial storage environment, Food Bioprocess Technol. 11 (2018) 1566-1574. [DOI:10.1007/s11947-018-2124-3] [Google Scholar]
25. R. Severino, K.D. Vu, F. Donsì, S. Salmieri, G. Ferrari, M. Lacroix, Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans, Int. J. Food Microbiol. 191 (2014) 82-88. [DOI:10.1016/j.ijfoodmicro.2014.09.007] [PubMed] [Google Scholar]
26. N. Zahid, A. Ali, S. Manickam, Y. Siddiqui, M. Maqbool, Potential of chitosan-loaded nanoemulsions to control different C olletotrichum spp. and maintain quality of tropical fruits during cold storage, J. Appl. Microbiol. 113 (2012) 925-939. [DOI:10.1111/j.1365-2672.2012.05398.x] [PubMed] [Google Scholar]
27. Datta S, Janes M, Xue QG, Losso J, La Peyre J. Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin. Journal of Food Science. 2008;73(2):M67-M71. [DOI:10.1111/j.1750-3841.2007.00633.x] [PubMed] [Google Scholar]
28. Tocmo R, Krizman K, Khoo WJ, Phua LK, Kim M, Yuk HG. Listeria monocytogenes in vacuum‐packed smoked fish products: occurrence, routes of contamination, and potential intervention measures. Comprehensive Reviews in Food Science and Food Safety. 2014;13(2):172-89. [DOI:10.1111/1541-4337.12052] [PubMed] [Google Scholar]
29. Ehsani A, Hashemi M, Naghibi SS, Mohammadi S, Khalili Sadaghiani S. Properties of Bunium persicum essential oil and its application in Iranian white cheese against Listeria monocytogenes and Escherichia coli O157: H7. Journal of food safety. 2016;36(4):563-70. [DOI:10.1111/jfs.12277] [Google Scholar]
30. Al-Holy MA, Al-Nabulsi A, Osaili TM, Ayyash MM, Shaker RR. Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat. Food Control. 2012;23(1):48-53. [DOI:10.1016/j.foodcont.2011.06.009] [Google Scholar]
31. Sharifi F, Khanzadi S, Hashemi M, Azizzadeh M. Control of Listeria monocytogenes and Escherichia coli O157: H7 inoculated on fish fillets using alginate coating containing lactoperoxidase system and Zataria multiflora boiss essential oil. Journal of aquatic food product technology. 2017;26(9):1014-21. [DOI:10.1080/10498850.2017.1375057] [Google Scholar]
32. Li X, Qi J, Xie Y, Zhang X, Hu S, Xu Y, et al. Nanoemulsions coated with alginate/chitosan as oral insulin delivery systems: preparation, characterization, and hypoglycemic effect in rats. International journal of nanomedicine. 2013;8:23. [DOI:10.2147/IJN.S38507] [PubMed] [Google Scholar]
33. Sani MA, Ehsani A, Hashemi M. Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration. International journal of food microbiology. 2017;251:8-14. [DOI:10.1016/j.ijfoodmicro.2017.03.018] [PubMed] [Google Scholar]
34. Alparslan Y, Baygar T. Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food and bioprocess technology. 2017;10(5):842-53. [DOI:10.1007/s11947-017-1862-y] [Google Scholar]
35. Bazargani-Gilani, B., Aliakbarlu, J., & Tajik, H. (2015). Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innovative Food Science & Emerging Technologies, 29, 280-287. [DOI:10.1016/j.ifset.2015.04.007] [Google Scholar]
36. Sallam, K. I. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control. (2007) ,18, 566-575. [DOI:10.1016/j.foodcont.2006.02.002] [PubMed] [Google Scholar]
37. Roberts D, Greenwood M. Practical food microbiology: John Wiley & Sons; 2008. [Google Scholar]
38. Anzabi Y, Aghdam VB, Makoui MH, Anvarian M, Mousavinia M. Evaluation of Antibacterial Properties of Edible Oils and Extracts of A Native Plant, Ziziphora Clinopodioides (Mountains' Kakoty), on Bacteria Isolated From Urinary Tract Infections. Life Science Journal. 2013;10(4s):121-7. [Google Scholar]
39. Basher A. Color improvement and shelf life extension of fresh red meats packaged with chitosan coated films. 2003. [Google Scholar]
40. ZAREI M, POURMAHDI BM, KESHAVARZ Z. SENSITIZATION OF ESCHERICHIA COLI O157: H7 TO ACIDIC CONDITIONS BY CHITOSAN AND NANOCHITOSAN. 2016. [Google Scholar]
41. R. Moghimi, L. Ghaderi, H. Rafati, A. Aliahmadi, D.J. McClements, Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli, Food Chem. 194 (2016) 410-415. [DOI:10.1016/j.foodchem.2015.07.139] [PubMed] [Google Scholar]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
Enamad
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.