Food Hygiene
sima Valipour; Hossein Tajik; Mehran Moradi; Rahim Molaei; Mahdi Ghorbani
Articles in Press, Accepted Manuscript, Available Online from 13 March 2024
Abstract
In recent years, the use of probiotics and their metabolites, known as postbiotics as natural preservatives has received increasing attention in the food industry. This study aimed to prepare and characterize postbiotics of Lactiplantibacillus sakei (L. sakei) and to investigate its application as an ...
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In recent years, the use of probiotics and their metabolites, known as postbiotics as natural preservatives has received increasing attention in the food industry. This study aimed to prepare and characterize postbiotics of Lactiplantibacillus sakei (L. sakei) and to investigate its application as an anti-Listeria solution on beef fillets using an aerosolization technique. The functional groups, including organic acids, polysaccharides, and other minor metabolites, were identified by Fourier-Transform Infrared (FTIR) in the postbiotics. The DPPH radical scavenging activity of the postbiotics was reported as 0.82 mg mL-1. The antimicrobial test using the agar well diffusion method revealed a zone of inhibition of 27 ± 1.20 mm. Application of an aerosolized postbiotics solution resulted in a significant (p < 0.05) reduction in Listeria monocytogenes counts on beef fillets, reaching 3.30 log10 CFU/g over a 15-day storage period at 4.00 ± 1.00 °C. The results of this study revealed that the postbiotics of L. sakei is an effective antimicrobial additive for controlling foodborne pathogens in beef fillets and aerosolization is a promising method for developing an antimicrobial coating on meat to enhance meat safety.
Food Hygiene
Parviz Hassanzadeh; Mehran Moradi; Nasim Vaezi; Mir-Hassan Moosavy; Razzagh Mahmoudi
Volume 9, Issue 1 , March 2018, , Pages 73-79
Abstract
In recent years, the use of edible coatings as a carrier of food additives and antimicrobial compounds in fishery products has been considered. This study was carried out to evaluate the effects of 2% chitosan coating singly or combined with 0.1% grape seed extract (GSE) on microbial (mesophilic and ...
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In recent years, the use of edible coatings as a carrier of food additives and antimicrobial compounds in fishery products has been considered. This study was carried out to evaluate the effects of 2% chitosan coating singly or combined with 0.1% grape seed extract (GSE) on microbial (mesophilic and psychrophilic count), chemical (TBA, pH and PV) and sensorial properties of rainbow trout fillet stored at 4 °C over a period of 15 days. The coating had a significant effect in reducing aerobic mesophilic and psychrophilic bacterial counts. The TBA, PV, and pH of samples of chitosan coating alone or with GSE were lower than control ones which revealed a significant influence of coating on fillet shelf-life. Moreover, chitosan coating represented an equal sensorial quality with control. It was concluded that chitosan coating containing GSE can help to maintain the sensorial quality and increase the shelf-life of fillets at refrigerated conditions.
