Effect of Nano-Liposome And Free Extract Of Bay Leaf On The Shelf Life Of Minced Beef During Refrigerated Storage

In this study, the effect of nano-liposome and free extract of bay leaf(Laurus nobilis) on the shelf-life of minced beef chilled storage (4 + 1 °C) was examined over a period of 16 days. For this purpose, the leaf extract was extracted by ultrasound and various solvents (including aqueous, alcoholic and hydroalcoholic) and the amounts of phenolic and flavonoids compounds were measured. According to the results of different extraction solvents, the highest amount of phenolic and flavonoidscompounds was observed in the extract with hydroalcoholic solvent (P <0.05). Therefore, this extract was used for subsequent tests and to investigate the effect of bay leaf extract on shelf life of minced meat 5 treatments including control, 1000 ppm extract, 1500 ppm extract, 1000 ppm nanoencapsule extract and 1500 ppm nanoencapsule extract and periodically evaluated by chemical (peroxide (PV), thiobarbotic acid (TBA) and microbial (total viable bacterial (TVC) and psychrotrophic counts (PTC)) values. The results of the present study showed that bay leaf extract has antimicrobial and antioxidant properties and nanocapsulation of the extract has increased its antimicrobial and antioxidant properties so that the nano-capsultion of extract with 1500 ppm significantly delayed the process of microbial spoilage and oxidative in the minced meat(P <0.05). So it seems that the nanoliposim extract of bay leaf can be used as a natural preservative in meat and meat products