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

Today, due to the harms such as the increase in the possibility of heart and carcinogenic risks and the occurrence of stomach problems that artificial food additives have for the body, attention is paid to antimicrobial compounds of plant and animal origin that cause microbial and chemical control and increase the shelf life of food. is an increase. Essences, extracts, and medicinal and edible plants due to their antimicrobial compounds, prevent the growth of pathogenic pathogens and delay the growth of spoilage agents in food, as well as food additives, have received the attention of the food and packaging industry today. The need for antibiotics, controlling the microbial contamination of foods, developing technologies to improve shelf life, removing undesirable pathogens and delaying microbial spoilage, and reducing the resistance of pathogenic microorganisms or increasing cell resistance are some of the benefits of these natural antimicrobials. The use of microencapsulation technology is one of the new methods for increasing the antimicrobial and antioxidant performance of extracts, which helps to increase their performance.

In this research, an HPLC device was used to identify the transferred phenolic compounds of rosemary. Also, with the MIC and MBC tests of rosemary essential oil, its antimicrobial ability was checked. Rosemary essential oil was prepared in the form of microcapsules with maltodextrin/modified starch by spray drying and freeze-drying methods with and without ultrasound. Microcapsule tests including morphological characteristics, entrapment percentage, release percentage, particle size, and properties of rosemary binding to maltodextrin/modified starch microcapsules were investigated. The design was done completely randomly and in three replications. The results of the tests were analyzed using Minitab 16 software at the probability level of 95%.

The results showed that the treatments of microcapsules prepared by freeze-drying and ultrasound had uniform morphological characteristics, smaller particle size, and larger particle size. The size range of microcapsules ranged from 95 μm to 119.2 μm and the polydispersity index was observed from 0.360 to 0.443 between microcapsules treatments. However, the microcapsule treatments prepared by the spray drying method without ultrasound had the highest particle size and the lowest entrapment and release percentage. In terms of the type of bonds created between maltodextrin, modified starch, and rosemary, no significant differences were observed in any of the methods (p>0.05). Total resulting. Finally, microcapsule treatment prepared by freeze-drying method and ultrasound was selected as the optimal treatment. This ratio can be used as an optimal mode in the food industry as an antimicrobial and antioxidant microcapsule.

Packaging is important for the protection, storage, and hygienic handling of food as well as raw materials, particularly against oxidation and microbial spoilage. Land filling of non-degradable waste caused by plastic packaging of food is one of the most major challenges in the world, which the use of natural and degradable biopolymers, including polysaccharides, is recommended to overcome this problem. Chitosan is a polysaccharide utilized in the structure of biodegradable edible films. The main limitation associated with chitosan-based films is poor mechanical properties, high water solubility, and water vapor permeability. The objective of this study was to improve the physicochemical performance of chitosan-based films. Chitosan-based films were prepared with guar dialdehyde in various blending ratios. The FTIR spectrum of composite film displayed a peak at 1683 cm-1 which approved the successful covalent interaction between the amino groups of chitosan and the aldehyde groups of guar dialdehyde. The optimal chitosan-dialdehyde guar gum film had the lowest solubility (20.03 %), lowest water vapor permeability (3.07 Ð 10-10 gmm / hmm2Pa), and the highest tensile strength (48.05 MPa) compared with other films. Moreover, the diameters of the inhibition zones for the films containing 10% rosemary extract against E. coli and S. aureus bacteria were 12.75 ± 0.07, and 20.55 ± 0.21 mm, respectively. Therefore, the results showed that the developed chitosan- guar dialdehyde film containing rosemary extract can be considered as a suitable alternative in an active fresh food packaging systems.

Considering the side effects of chemical preservative and attention of food producers to natural preservatives, evaluation of antioxidant and antimicrobial effect of them in the laboratory and food models seems to be necessary. The aim of the present study was to determine the effect of rosemary extract (RE) on lipid oxidation and inoculated staphylococcus aureus in minced beef. Leaves and stems of rosemary after drying in the shade were soaking in pure ethanol and alcoholic extract was obtained. Then total phenolics content and minimum inhibitory concentration (MIC) is determined against S. aureus using the agar dilution method. Two concentration of RE (3 and 4 mg/ml) was added to the treatments. Assessment of chemical spoilage index (Thiobarbituric acid) and microbial parameters (total plate count and S. aureus count) is carried out in 0, 1, 3, 7 and 14 days of storage at 4±1˚C. The MIC value and total phenolic content of rosemary was 3 mg/ml and 4.54 (g gallic acid equivalents/100g extract) respectively. The result reveals that treatment with both concentration of RE shows significantly lower chemical and microbial indexes in comparison with controls and results were statistically significant (P

Antioxidant active packaging is one of the active packaging that prevents of lipid oxidation by releasing antioxidant during storage of food. In recent years the use of natural antioxidant instead of the synthetic variety in these packaging has been considered. The aim of this study was evaluating the performance of polymeric film coated with natural antioxidant (Rosemary Extract) to prevent lipid oxidation in butter. With three different concentrations (0. 1%، 0. 15%، 0. 2%)، the ethanolic extract of Rosemary was sprayed on the surface of low density polyethylene films (LDPE). Films without extract was used as control. Phenolic compounds migration from the surface of film to 95% ethanol (fatty food stimulant) was measured at 4ºc during 10 hours. With increasing time and extract concentration، migration to ethanol increased.

This research was investigated effect of rosemary extract, as rich source of antioxidant compounds, on physicochemical properties and stability of butter from sour cream. Rosemary extract was added to butter from samples at concentrations, 0 (control), 0.05, 0.1, 0.3 and 0.5% and after vacuum packaging, samples were stored in refrigerator for 60 days. Acid and peroxide values, polyphenol content, hardness, oxidative stability, sensory characteristics of samples including flavor, textural and apparent characteristics of samples and DPPH radical scavenging assay of rosemary extract were evaluated. Results showed that samples which contained rosemary extract had higher acid value, higher oxidative stability and plyphenol content and peroxide value than control sample. During storage, acid value of all samples increased but extract enriched samples showed lower increase. Peroxide value and polyphenol content of samples were decreased during storage. DPPH radical scavenging assay proved that antioxidant activity of rosemary extract is lower than quercetin. Moreover, sensory characteristics evaluation showed that samples containing more than 0.5% rosemary extract in comparison with control sample had significant difference in extract flavor (P<0.05). The results showed that adding rosemary extract to the butter could devolve a new butter formula enriched with phenolic substances and higher stability and introduce a new product with high shelf-life to the market.

Antibacterial and antioxidant effect of rosemary extract were investigated on vacuum packed rainbow trout (Oncorhynchus mykiss). Microbial (total viable، psycrotrophic، lactic acid bacteria and enterobacteriacea counts)، chemical (pH، TMA، TBA، FFA، PV) and sensory analysis were done at 2±1°C for 18 days. Rosemary extract significantly (p<0/05) delayed lipid oxidation in treated samples. Psycrotrophic bacteria and total viable count of treated samples with rosemary extract maintained lower than the proposed acceptable limit (7 log cfu/g) as far as microbial spoilage significantly (p<0/05) decreased in rosemary samples in comparison with the control samples. According to sensory and microbial analysis rosemary samples were acceptable for eat to end of storage thus rosemary extract was able to increase shelf life of this samples 4 days in compare with the control samples.