Volume 23, Issue 2 (9-2025)
sjsph 2025, 23(2): 133-150 |
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Saghari V, Jalali H, Shariatifar N, Belandi M. Effects of Edible Film Containing Whey and Trachyspermum Copticum Essential Oil (in Free Form and Pickering Emulsion) on Physical, Chemical, Microbial and Sensory Properties of Beef. sjsph 2025; 23 (2) :133-150
URL: http://sjsph.tums.ac.ir/article-1-6421-en.html
URL: http://sjsph.tums.ac.ir/article-1-6421-en.html
1- Ph.D. Student, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran, Ph.D. Student, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
2- Ph.D. Associate Professor, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran ,drmagjalali@yahoo.com
3- Ph.D. Professor,Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran, Drug Design and Development Research Center, The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran, Ph.D. Professor,Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran, Drug Design and Development Research Center, The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sc
4- Ph.D. Associate Professor, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran, Ph.D. Associate Professor, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
2- Ph.D. Associate Professor, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran ,
3- Ph.D. Professor,Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran, Drug Design and Development Research Center, The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran, Ph.D. Professor,Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran, Drug Design and Development Research Center, The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sc
4- Ph.D. Associate Professor, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran, Ph.D. Associate Professor, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
Abstract: (241 Views)
Background and Aim: Edible films represent an innovative solution for meat preservation, helping to reduce spoilage and extend shelf life. This study aimed to investigate the effect of edible films containing whey protein and free-form or Pickering emulsion of Trachyspermum copticum L. essential oil on the properties of beef during refrigerated storage.
Materials and Methods: Edible films containing whey protein and T. copticum L. essential oil (in free and Pickering emulsion forms) were prepared. Their physical, microbial, and chemical properties, as well as sensory attributes, were evaluated.
Results: Physical tests demonstrated successful film preparation, with the average zeta diameter of nanoliposomes ranging from 73.91 to 110.53 nm, polydispersity index (PDI) from 0.451 to 0.471, zeta potential from −5.12 mV to −3.64 mV, and encapsulation efficiency from 49.61% to 64.23%. The best performance in microbial, chemical, and sensory evaluations was observed in the treatment containing whey protein with nano-essential oil (Pickering emulsion), compared to the control and free essential oil samples.
Conclusion: The results indicate that edible films containing whey protein and nano-essential oil of T. copticum L. can be an effective strategy for storing beef under refrigerated conditions, improving product shelf life.
Materials and Methods: Edible films containing whey protein and T. copticum L. essential oil (in free and Pickering emulsion forms) were prepared. Their physical, microbial, and chemical properties, as well as sensory attributes, were evaluated.
Results: Physical tests demonstrated successful film preparation, with the average zeta diameter of nanoliposomes ranging from 73.91 to 110.53 nm, polydispersity index (PDI) from 0.451 to 0.471, zeta potential from −5.12 mV to −3.64 mV, and encapsulation efficiency from 49.61% to 64.23%. The best performance in microbial, chemical, and sensory evaluations was observed in the treatment containing whey protein with nano-essential oil (Pickering emulsion), compared to the control and free essential oil samples.
Conclusion: The results indicate that edible films containing whey protein and nano-essential oil of T. copticum L. can be an effective strategy for storing beef under refrigerated conditions, improving product shelf life.
Keywords: Plant Essential Oil, Physicochemical Tests, Microbial Tests, Sensory Evaluation, Food Safety, Nano-Coatings
Type of Study: Research |
Subject:
Public Health
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