جستجوی مقالات مرتبط با کلیدواژه "اسانس رزماری" در نشریات گروه "صنایع غذایی"

Study on modern biodegradable packaging materials has attracted the attention of researchers, due to increasing concerns about food safety and environmental issues related to waste generated by non-degradable plastic packaging. One of these modern packaging technologies is active packaging, which offers a sustainable and environmentally friendly way to improve the shelf life of food. In the food packaging industry, gelatin is one of the frequently used biopolymers. In addition, gelatin has been used in the fields of cosmetics, food industry, tissue engineering, and pharmaceuticals due to properties such as good biocompatibility, unique functional properties, abundant extraction sources, and biodegradability. However, pure gelatin film exhibits low mechanical, antioxidant and antimicrobial properties, limiting its practical use as active packaging. Therefore, active packaging films and coatings are usually combined with various biopolymers, natural extracts, nanofillers to improve their properties, and enhance food safety. Rosemary is an evergreen plant, belonging to the Lamiaceae family. Its extract or essential oil has antioxidant, anti-inflammatory, anti-tumor, anti-obesity and anti-diabetic properties. Rosemary essential oil also has antibacterial and antifungal activity. These health benefits of rosemary are due to the phenolic substances in its composition, including carnosol, carnosic acid and rosemanol. Many studies have included rosemary essential oil in food packaging to prevent food spoilage. Aloe vera is a xerophytic plant belonging to the Aloaceae family that grows in tropical regions of the world. Several researchers have reported that aloe vera has a variety of biological activities, including anti-inflammatory, antioxidant, and immunomodulatory. In the past decades, the use of aloe vera gel in edible films has received attention due to its effectiveness in increasing the shelf life of various perishable foods. The antioxidant and antimicrobial potential of aloe vera gels make them an excellent example of active packaging.

In this study, rosemary essential oil was extracted using a Clevenger apparatus. Also, aloe vera gel was extracted from the aloe vera plant. Then, gelatin-based films were produced using the casting method. Afterward, the produced film thickness was measured using a digital micrometer. Also, the film samples were placed in glass vials containing calcium chloride, to measure the water vapor permeability. The film surface morphology analyzed using a scanning electron microscope. Also, an X-ray diffractometer was used in the 2θ = 5-75 to check the crystal structure. Furthermore, Fourier transform infrared spectroscopy was used to check the chemical structure of the films. Moreover, disc diffusion method was used to analyze the antimicrobial properties of the films.

The results showed that the thickness of the film containing aloe vera gel and rosemary essential oil was higher than the pure gelatin film. Also, water solubility and moisture content of the films were significantly reduced by adding aloe vera gel and rosemary essential oil. The pure gelatin film had a tensile strength of 20.74 MPa, flexibility of 21.42 % and Young's modulus was 165.14 MPa. The addition of rosemary essential oil increased the tensile strength of the film to 33.61 MPa. However, Young's modulus and flexibility of the film did not show a significant change (p < 0.05). Also, the addition of aloe vera gel increased the flexibility (30.24 %) of the film and decreased the tensile strength (17.92 MPa) and Young's modulus (44.18 MPa). In addition, the pure gelatin film had a uniform and smooth surface, which is the basic morphology of gelatin films. Also, the surface of the film maintained its uniformity and smoothness with the addition of aloe vera gel, which can indicate the complete dissolution of aloe vera gel as a result of its hydrophilic nature. Furthermore, the addition of rosemary essential oil formed a very homogeneous and uniform surface, which can be caused by the placement of rosemary essential oil inside the continuous polymer network of gelatin. X-ray diffraction results showed that at 2θ ~19°, all films had a broad peak, which indicates the semi-crystalline structure of gelatin and caused. However, the addition of rosemary essential oil and aloe vera gel did not cause a significant change in the crystalline structure of gelatin-based films, which could be due to the amorphous structure of aloe vera gel and rosemary essential oil. Also, the pure gelatin film had no antioxidant activity. However, the antioxidant activity of the film increased to 15.60% with the addition of aloe vera gel. Similarly, adding rosemary essential oil to the film caused 11.71% antioxidant activity of the film. In addition, pure gelatin and gelatin/aloe vera film did not have antibacterial activity. However, the addition of rosemary essential oil to the gelatin-based film caused significant antibacterial activity of the film, which is due to the presence of diterpene compounds such as carnosic acid, carnosol, rosmanol, isorosmanol, and rosmarinic acid in the structure of rosemary.

Briefly, gelatin active film containing rosemary essential oil and aloe vera gel was prepared using the casting method. Investigation of the optical, mechanical, barrier, antioxidant, and antimicrobial properties of the film samples showed that gelatin/rosemary essential oil/aloe vera gel film had the lowest water solubility and moisture content, promising mechanical, light barrier, and antioxidant properties. Also, this film had suitable antibacterial against Staphylococcus aureus (gram-positive) and Escherichia coli (gram-negative) bacteria, which indicates its significant potential for active food packaging.

Due to the high amount of pH, moisture and protein content, chicken meat is a sensitive product which could be a good host for pathogen and spoilage microorganisms. In the recent years there has been a remarkable attention to use natural preservative instead of chemical preservative among producers of food products. Different studies has shown rosemary essential oil contain antioxidant and antimicrobial properties. The present study was conducted to evaluate effect of rosemary essential oil (free and nanoemulsion) on chemical, microbial and sensorial quality of chicken fillet during refrigerated storage. Samples were examined in days of 0, 3, 6, 9 and 12. The results showed noticeable effects of both forms of rosemary essential oils in microbial, chemical and sensorial quality improvement. Moreover the results indicated that nanoemultion form of rosemary had significant effects on delaying the increase trend of psychrophilic, ,enterobacteriacea and mesophilic bacterial counts as compared to free form of rosemary (P<0.05). Furthermore The results of TVN, TBA and pH measurements indicated that nanoemulsion form of rosemary improved chemical quality of the samples in comparison with free form of rosemary during storage time (P<0.001).  Also in terms of sensorial characteristics, application of nanoemulsion essential oil lead to improvement of odor and overall acceptance factors compared to control group after twelve days of storage.

In this study, different concentrations of aqueous extract of Chubak root (at levels of zero, 0.5, 1, 1.5, and 2%) with different concentrations of rosemary essential oil nanoemulsion (zero, 0.5, 1, 1.5, and 2%) was used to optimize the production of biodegradable gelatin-based film. Test responses were statistically significant for all fitted regression models at 99% confidence level. To optimize film production, maximum transparency, contact angle, tensile strength, Elongation at Brake to the point of rupture and minimum solubility, swelling and vapor permeability were evaluating. After fitting the models, the results showed that the effect of aqueous extract of Chubak root and rosemary essential oil nanoemulsion on all responses was significant (P <0.05). Increasing the aqueous extract of Chubak root and nanoemulsion of rosemary essential oil increased the thickness, contact angle and Elongation at Brake to the point of rupture and decreased moisture content, vapor permeability, transparency, solubility, tensile strength and swelling. Based on the results of model prediction and comparison with experimental values, aqueous extract of Chubak root at a concentration of 2% and nanoemulsion of rosemary essential oil with a concentration of 0.77% were obtained as optimal values.

In this study, bacterial cellulose based antioxidant films containing 5%wt of rosemary essential oil (REO) were prepared. The effect of lamination (production of multilayer film) and beta-cyclodextrin (β-CD) (as complex agent) on the physicochemical, antioxidant and release properties of the active films was studied. X-ray diffraction analysis revealed that the REO was able to decrease the crystallinity of bacterial cellulose film. Results of physical tests revealed that the addition of 5% REO caused to increase of water vapor permeability and decrease of mechanical stiffness and using of β-CD and lamination diminished these negative effects of REO and effect of lamination was more than β-CD. REO had a significant effect on color properties and caused to increase b values and decrease L values. REO loaded film had good antioxidant activity (68.7%) but this property decreased after lamination and β-CD complexion.  The β-CD and lamination decreased the migration rate of REO from matrix of bacterial cellulose films and the effect of lamination was more than β-CD.

Nowadays, the using of ready to eat food products is growing and the shelf life increasing of these products has been attracted attention of researchers. The aim of this research was to investigate the effect of bacterial cellulose based biodegradable active film containing Rosemary essential oil (RE) and ZnO nanoparticles (at concentrations of 2.5 and 5% wt. of cellulose) on the chemical properties, nutritional components and microbial quality of ready to eat pomegranate arils during 12 days storage at 4 °C. Also the effect of UV irradiation at 245 nm for 10 min on the performance of the ZnO loaded films was evaluated. Results exhibited that the RE causes to decrease and ZnO causes to increase of pH during storage. Also, the active films were more effective than control film in the maintenance of arils Brix. The 5% ZnO loaded and UV irradiated sample had the highest antioxidant activity (43.5%) and vitamin C content (64.3 mg/ml) at day 12. Nevertheless, the effect of RE on the color properties of pomegranate arils was more than ZnO and 5% RE loaded sample, exhibited the highest a value (18.00) and the lowest total color difference (1.61) with fresh arils. The results of microbial evaluation showed that the ZnO nanoparticles were more effective than RE in the control of bacterial growth and also the UV irradiation increased the antimicrobial activity of ZnO. The yeast and mold content was increased up to day 4 but was diminished after that. Generally, the pomegranate arils stored in contact with irradiated ZnO loaded active films, had the best chemical and microbial quality attributes but the effect of RE on the color preserving of arils was more than ZnO.