Skip to main content
SpringerLink
Log in

Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The instability and strong flavor or odor of essential oils (EO) limit their direct incorporation into food products. In this study, the antioxidant and antimicrobial Heracleum lasiopetalum essential oil (HLEO) was added to Lepidium sativum seed mucilage (LSSM) solution at four concentrations (0, 0.5, 1, and 1.5%) to develop a novel edible coating and expand its food application. HLEO-loaded LSSM coating was then used to improve the shelf life and quality of beef as a model food system. The coated and control beef samples were periodically analyzed for physicochemical analysis, microbiological, and sensory characteristics over a period of 9 days at 4 °C. The HLEO-enriched LSSM coating, particularly 1.5% loaded one resulted in a significant (p < 0.05) increase in oxidative and microbiological stability and overall acceptance of the beef samples, compared to the control counterpart. HLEO-loaded LSSM coating, therefore, provides a promising alternative to preserve the meat products under cold storage.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Alghooneh A, Behbahani BA, Noorbakhsh H, Yazdi FT. Application of intelligent modeling to predict the population dynamics of Pseudomonas aeruginosa in Frankfurter sausage containing Satureja bachtiarica extracts. Microb. Pathog. 85: 58-65 (2015)

    Article  Google Scholar 

  • Alizadeh Behbahani B, Imani Fooladi AA. Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling. J. Food Saf. 38: 1-16 (2018)

    Article  CAS  Google Scholar 

  • AOAC. Official Methods of Analysis of AOAC International. 16th ed. Association of Official Analytical Chemists, Arlington, VA, USA (1995)

  • Bahadori MB, Dinparast L, Zengin G. The genus Heracleum: a comprehensive review on its phytochemistry, pharmacology, and ethnobotanical values as a useful herb. Compr. Rev. Food Sci. Food Saf. 15: 1018-1039 (2016)

    Article  CAS  Google Scholar 

  • Behbahani BA, Imani Fooladi AA. Shirazi balangu (Lallemantia royleana) seed mucilage: chemical composition, molecular weight, biological activity and its evaluation as edible coating on beefs. Int. J. Biol. Macromol. 114: 882-889 (2018)

    Article  CAS  Google Scholar 

  • Behbahani BA, Shahidi F, Yazdi FT, Mortazavi SA, Mohebbi M. Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. Int. J. Biol. Macromol. 94: 515-526 (2017a)

    Article  CAS  Google Scholar 

  • Behbahani BA, Yazdi FT, Shahidi F, Mortazavi SA, Mohebbi M. Principle component analysis (PCA) for investigation of relationship between population dynamics of microbial pathogenesis, chemical and sensory characteristics in beef slices containing Tarragon essential oil. Microb. Pathog. 105: 37-50 (2017b)

    Article  Google Scholar 

  • Behbahani BA, Shahidi F, Yazdi FT, Mortazavi SA, Mohebbi M. Antioxidant activity and antimicrobial effect of tarragon (Artemisia dracunculus) extract and chemical composition of its essential oil. J. Food Meas. Charact. 11: 847-863 (2017c)

    Article  Google Scholar 

  • Behrouzian F, Razavi SM, Phillips GO. Cress seed (Lepidium sativum) mucilage, an overview. Bioact. Carbohydr. Diet. Fibre 3: 17-28 (2014)

    Article  CAS  Google Scholar 

  • Bonilla J, Vargas M, Atarés L, Chiralt A. Effect of chitosan essential oil films on the storage-keeping quality of pork meat products. Food Bioprocess Tech. 7: 2443-2450 (2014)

    Article  CAS  Google Scholar 

  • Cardoso GP, Dutra MP, Fontes PR, Ramos ADLS, de Miranda Gomide LA, Ramos EM. Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display. Meat Sci. 114: 85-94 (2016)

    Article  CAS  Google Scholar 

  • Ćavar S, Maksimović M, Vidic D, Parić A. Chemical composition and antioxidant and antimicrobial activity of essential oil of Artemisia annua L. from Bosnia. Ind. Crop. Prod. 37: 479-485 (2012)

    Article  Google Scholar 

  • Dapkevicius A, Venskutonis R, van Beek TA, Linssen JP. Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. J. Sci. Food Agr. 77: 140-146 (1998)

    Article  CAS  Google Scholar 

  • El Atki Y, Aouam I, El Kamari F, Taroq A, Nayme K, Timinouni M, Lyoussi B, Abdellaoui A. Antibacterial activity of cinnamon essential oils and their synergistic potential with antibiotics. J. Adv. Pharm. Technol. Res. 10: 63-67 (2019)

    Article  Google Scholar 

  • Erkan N, Ayranci G, Ayranci E. Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chem. 110: 76-82 (2008)

    Article  CAS  Google Scholar 

  • Ghani S, Barzegar H, Noshad M, Hojjati M. The preparation, characterization and in vitro application evaluation of soluble soybean polysaccharide films incorporated with cinnamon essential oil nanoemulsions. Int. J. Biol. Macromol. 112: 197-202 (2018)

    Article  CAS  Google Scholar 

  • Guerrero P, O’Sullivan MG, Kerry JP, de la Caba K. Application of soy protein coatings and their effect on the quality and shelf life stability of beef patties. RSC Adv. 5: 8182-8189 (2015)

    Article  CAS  Google Scholar 

  • Hajlaoui H, Mighri H, Noumi E, Snoussi M, Trabelsi N, Ksouri R, Bakhrouf A. Chemical composition and biological activities of Tunisian Cuminum cyminum L. essential oil: A high effectiveness against Vibrio spp. strains. Food Chem. Toxicol. 48: 2186-2192 (2010)

  • Hansen LT, Gill T, Hussa HH. Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Res. Int. 28: 123-130 (1995)

    Article  CAS  Google Scholar 

  • Hassanzadeh P, Tajik H, Rohani SMR, Moradi M, Hashemi M, Aliakbarlu J. Effect of functional chitosan coating and gamma irradiation on the shelf life of chicken meat during refrigerated storage. Radiat. Phys. Chem. 141: 103-109 (2017)

    Article  CAS  Google Scholar 

  • Huang Z, Li J, Zhang J, Gao Y, Hui G. Physicochemical properties enhancement of Chinese kiwi fruit (Actinidia chinensis Planch) via chitosan coating enriched with salicylic acid treatment. J. Food Meas. Charact. 11:184-191 (2017)

    Article  Google Scholar 

  • Hui G, Liu W, Feng H, Li J, Gao Y. Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker (Pseudosciaena crocea). Food Chem. 203: 276-282 (2016)

    Article  CAS  Google Scholar 

  • ICMSF. International Commission on Microbiological Specification for Foods. Microorganisms in Foods. 2. Sampling for Microbiological Analysis: Principles and Specific Applications. 2nd ed. University of Toronto Press, Toronto, Canada (1986)

  • Jiang J, Li J, Zheng F, Lin H, Hui G. Rapid freshness analysis of mantis shrimps (Oratosquilla oratoria) by using electronic nose. J. Food Meas. Charact. 10: 48-55 (2016)

    Article  Google Scholar 

  • Karazhiyan H, Razavi SM, Phillips GO, Fang Y, Al-Assaf S, Nishinari K, Farhoosh R. Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time. Food hydrocolloid. 23: 2062-2068 (2009)

    Article  CAS  Google Scholar 

  • Karazhiyan H, Razavi SM, Phillips GO, Fang Y, Al‐Assaf S, Nishinari K. Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum. Int. J. Food Sci. Tech. 46: 1066-1072 (2011)

    Article  CAS  Google Scholar 

  • Kartal N, Sokmen M, Tepe B, Daferera D, Polissiou M, Sokmen A. Investigation of the antioxidant properties of Ferula orientalis L. using a suitable extraction procedure. Food Chem. 100: 584-589 (2007)

  • Kim JS, Lee YS. Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time. Food Chem. 116: 227-232 (2009)

    Article  CAS  Google Scholar 

  • Marinova D, Ribarova F, Atanassova M. Total phenolics and total flavonoids in Bulgarian fruits and vegetables. J. Univ. Chem. Technol. Metall. 40: 255-260 (2005)

    CAS  Google Scholar 

  • Mohan CO, Ravishankar CN, Lalitha KV, Gopal TS. Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocoll. 26: 167-174 (2012)

    Article  CAS  Google Scholar 

  • Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem. 120: 193-198 (2010)

    Article  CAS  Google Scholar 

  • Park HJ, Nugroho A, Jung BR, Won YH, Jung YJ, Kim WB, Choi JS. Isolation and Quantitative Analysis of Flavonoids with Peroxynitrite-scavenging Effect from the Young Leaves of Heracleum moellendorffii. Korean J. Plant Res. 23: 393-398 (2010)

    Google Scholar 

  • Pirbalouti AG, Broujeni VN, Momeni M, Poor FM, Hamedi B. Antibacterial activity of Iranian medicinal plants against Streptococcus iniae isolated from rainbow trout (Oncorhynchus mykiss). Arch. Biol. Sci. 63: 59-66 (2011)

    Article  Google Scholar 

  • Pirbalouti AG, Malekpoor F, Enteshari S, Yousefi M, Momtaz H, Hamedi B. Antibacterial activity of some folklore medicinal plants used by Bakhtiari tribal in Southwest Iran. Int. J. Biol. 2: 55-63 (2010)

    Google Scholar 

  • Pirbalouti AG, Setayesh M, Siahpoosh A, Mashayekhi H. Antioxidant activity, total phenolic and flavonoids contents of three herbs used as condiments and additives in pickles products. Herba Pol. 59: 51-62 (2013a)

    Article  CAS  Google Scholar 

  • Pirbalouti AG, Sedaghat L, Hamedi B, Tirgir F. Chemical composition and antioxidant activity of essential oils of three endemic medicinal plants of Iran. Bangladesh J. Bot. 42: 327-332 (2013b)

    Article  Google Scholar 

  • Sánchez-González L, Vargas M, González-Martínez C, Chiralt A, Cháfer M. Use of essential oils in bioactive edible coatings: a review. Food Eng. Rev. 3: 1-16 (2011)

    Article  Google Scholar 

  • Sapper M, Palou L, Pérez-Gago MB, Chiralt A. Antifungal Starch–Gellan Edible Coatings with Thyme Essential Oil for the Postharvest Preservation of Apple and Persimmon. Coatings 9: 333 (2019)

    Article  CAS  Google Scholar 

  • Shan B, Cai YZ, Sun M, Corke H. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agric. Food Chem. 53: 7749-7759 (2005)

    Article  CAS  Google Scholar 

  • Sonboli A, Azizian D, Yousefzadi M, Kanani MR, Mehrabian AR. Volatile constituents and antimicrobial activity of the essential oil of Tetrataenium lasiopetalum (Apiaceae) from Iran. Flavour Frag. J. 22: 119-122 (2007)

    Article  CAS  Google Scholar 

  • Tepe B, Donmez E, Unlu M, Candan F, Daferera D, Vardar-Unlu G, Polissiou M, Sokmen A. Antimicrobial and antioxidative activities of the essential oils and methanol extracts of Salvia cryptantha (Montbret et Aucher ex Benth.) and Salvia multicaulis (Vahl). Food Chem. 84: 519-525 (2004)

  • Wu Z, Zhou W, Pang C, Deng W, Xu C, Wang X. Multifunctional chitosan-based coating with liposomes containing laurel essential oils and nanosilver for pork preservation. Food Chem. 295: 16-25 (2019)

    Article  CAS  Google Scholar 

  • Ye CL, Dai DH, Hu WL. Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.). Food Control 30: 48-53 (2013)

  • Ying X, Liu W, Hui G. Litchi freshness rapid non-destructive evaluating method using electronic nose and non-linear dynamics stochastic resonance model. Bioengineered 6: 218-221 (2015)

    Article  CAS  Google Scholar 

  • Zheng L, Gao Y, Zhang J, Li J, Yu Y, Hui G. Chinese quince (Cydonia oblonga Miller) freshness rapid determination method using surface acoustic wave resonator combined with electronic nose. Int. J. Food Prop. 19: 2623-2634 (2016)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors wish to express their profound gratitude sincerely to the Research Deputy of Agricultural Sciences and Natural Resources University of Khuzestan for funding this project.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

    Hassan Barzegar, Behrooz Alizadeh Behbahani & Mohammad Amin Mehrnia

Authors
  1. Hassan Barzegar
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Behrooz Alizadeh Behbahani
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Mohammad Amin Mehrnia
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hassan Barzegar.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Barzegar, H., Alizadeh Behbahani, B. & Mehrnia, M.A. Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study. Food Sci Biotechnol 29, 717–728 (2020). https://doi.org/10.1007/s10068-019-00715-4

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-019-00715-4

Keywords

Search

Navigation