Abstract
The aim of this study was the effect of nanoliposome-encapsulated extract and free extract of bay leaf (Laurus nobilis) on shelf-life of minced beef during 16 days storage in refrigerator (4 ± 1 °C). First, the leaf extract was extracted using ultrasound and various solvents (aqueous, alcoholic and hydroalcoholic) and the amounts of phenolic and flavonoid compounds, antioxidant and antimicrobial activity were determined. The results showed that the highest values of phenolic and flavonoid compounds, antioxidant and antimicrobial activity were observed in hydroalcoholic solvent extract (p < 0.05). The hydroalcoholic extract was nanoencapsulated with liposome, the particle size was 99.05 ± 2.98 nm and the encapsulation efficiency was 73.76 ± 1.10%. Then, it was used for investigate the effect of bay leaf extract on shelf life of minced beef. Five treatments including control, 1000 ppm extract, 1500 ppm extract, 1000 ppm nano-extract and 1500 ppm nano-extract. Chemical and microbial parameters were detected periodically, as well as the effect of different treatments on minced beef inoculated with Escherichia coli and Staphylococcus aureus were examined. The results showed that the extract has an antimicrobial and antioxidant properties and the nanoencapsulation process enhances the attributes mentioned, so that bacterial spoilage and oxidation process delayed in the minced meet contains 1500 ppm of the nano-extract (p < 0.05). This treatment also inhibited the growth of E. coli and Staph.aureus and had sensory ratings approved by the evaluators. Therefore, it seems that nano-extract of bay leaf can be used as a natural preservative with appropriate antioxidant and antimicrobial properties in meat and meat products.
Similar content being viewed by others
References
D. Cheraghi, S. Gholipour, A review of the major red meat challenges in Iran. Bus. Stud. 4, 89–110 (2011)
S.S. Rashidaie Abandansarie, P. Ariaii, M. Charmchian Langerodi, Effects of encapsulated rosemaryextract on oxidative and microbiological stability of beefmeat during refrigerated storage. Food Sci. Nutr. (2019). https://doi.org/10.1002/fsn3.1258
H. Alipour Mazandrani, S.R. Javadian, S. Bahram, The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage. Food Sci. Nutr. 4(2), 298–304 (2016)
V. Mahdavi, E. Hosseini, A. Sharifian, Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Sci. Nutr. 6(2), 269–279 (2018)
B. Shan, Y. Cai, J.D. Brooks, H. Corke, Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria. Food Chem. 55(14), 5484–5490 (2007)
R. Farhoosh, J. Tavakkoli, M.H. Hadad Khodaparast, Chemical composition and oxidative stability of kernel oils from two current subspecies of Pistacia atlantica in Iran. J. Am. Oil Chem. Soc. 15, 379–385 (2008)
C. Wu, L. Wang, Y. Hu, S. Chen, D. Liua, X. Yea, Edible coating from citrus essential oil-loaded nanoemulsions: physicochemical characterization and preservation performance. RSC Adv. 6, 20892–20900 (2014)
R.E. Kenari, Z.R. Amiri, A. Motamedzadegan et al., Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect on the shelf life of soybean oil during storage. Food Meas. (2020). https://doi.org/10.1007/s11694-020-00528-8
S.M. Ojagh, S. Hasani, Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread. Food Meas. 12, 1084–1092 (2018)
M. Maleki, P. Ariaii, H. Fallah, Effects of celery extracts on the oxidative stability of canola oil under thermal condition. J. Food Process. Preserv. 40(3), 531–540 (2016)
S. Donald, P.D. Prenzler, M. Autolovich, K. Robards, Phenolic content and antioxidant activity of olive extracts. Food Chem. J. 73, 73–84 (2001)
V. Dewanto, X. Wu, K.K. Adom, R.H. Liu, Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem. 50, 3010–3014 (2002)
A. Bougatef, M. Hajji, R. Balti, I. Lassoued, Y. Triki-Ellouz, M. Nasri, Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases. Food Chem. 114(4), 1198–1205 (2009)
I.J. Joye, G. Davidov-Pardo, D.J. McClements, Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality. Food Hydrocoll. 49, 127–134 (2015)
N. Solomakos, A. Govaris, P. Koidis, B. Botsoglou, The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat Sci. 80, 159–166 (2008)
R. Bagheri, R. Izadi Amoli, N. Tabari Shahndash, S.R. Shahosseini, Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince. Food Sci. Nutr. 4(2), 216–222 (2016)
F. Valipour Kootenaie, P. Ariaii, D. Khademi Shurmasti, M. Nemati, Effect of chitosan edible coating enriched with eucalyptus essential oil and α-tocopherol on silver carp fillets quality during refrigerated storage. J. Food Saf. 37(1), e12295 (2017). https://doi.org/10.1111/jfs.12295
AOAC, Official Method of Analysis, 17th edn. (Association of Official Analytical Chemists, Washington, DC, 2005)
S.R. Javadian, S.R. Shahoseini, P. Ariaii, The effects of liposomal encapsulated thyme extract on the quality of fish mince and Escherichia coli O157: H7 inhibition during refrigerated storage. J. Aquat. Food Prod. Technol. 26(1), 115–123 (2017)
Iranian National Standard organization. (ISIRI) Detection and enumeration method of Staphylococcus aureus coacolase (+) in food. No. 1194 (2001)
N.B. Buller, Bacteria from Fish and Other Aquatic Animals: A Practical Identification Manual (CABI Publishing, Wallingford, 2004)
R. Chirinos, H. Rogez, D. Campos, R. Pedreschi, Y. Larondelle, Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruiz and Pavon). Sep. Purif. Technol. 55, 217–225 (2007)
D.B. Muñiz-Márquez, R. Rodríguez, N. Balagurusamy, M.L. Carrillo, R. Belmares, J.C. Contreras, G.V. Nevárez, C.N. Aguilar, Phenolic content and antioxidant capacity of extracts of Laurus nobilis L., Coriandrum sativum L. and Amaranthus hybridus L., CyTA. J. Food 12, 271–276 (2014)
F. Yousfbeyk, T. Esmaiili, Z. Pashna, Z. Hozori, A.R. Ghohari, S.N. Ostad, G.H.R. Amin, Antioxidant activity, total phenol and total anthocyanin contents of Cornus sanguinea L subsp australis. (C.A. Mey.) Jáv. J. Med. Plants 13(49), 69–74 (2014)
S. Burt, Essential oils: their antibacterial properties and potential applications in foods-a review. Food Microbiol. 94, 223–253 (2004)
M. Jalali, P. Ariiai, E. Fattahi, Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage. J. Food Sci. Technol. 53(7), 757–765 (2016)
L. Caputo, F. Nazzaro, L.F. Souza, L. Aliberti, L. De Martino, F. Fratianni, R. Coppola, V. De Feo, Laurus nobilis: composition of essential oil and its biological activities. Molecules 22, 930 (2017)
H. Fidan, G. Stefanova, L. Kostova, S. Stankov, S. Damyanova, A. Stoyanova, V. Zheljazkov, Chemical composition and antimicrobial activityof Laurus nobilis L. essential oils from Bulgaria. Molecules 24, 804 (2019)
B. Bozin, N. Mimica-Dukic, I. Samojlik, E. Jovin, Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils. J. Agric. Food Chem. 55, 7879–7885 (2007)
M. Gibbs, E. Vogt, J. Weiss, Encpsulation of polyphenolic grape seed extract in polymer-coated liposomes. Food Funct. 3, 246–254 (2012)
M. Fathi, M.R. Mozafari, M. Mohebbi, Nanoencapsulation of food ingredients using lipid based delivery systems. Trends Food Sci. Technol. 23, 13–27 (2012)
C. Sebaaly, H. Greige-Gerges, G. Agusti, H. Fessi, C. Charcosset, Large-scale preparation of clove essential oil and eugenol-loaded liposomes using a membrane contactor and a pilot plant. J. Liposome Res. 26(2), 126–138 (2016)
S.R. Shahhoseini, R. Safari, S.R. Javadian, Evaluation effect of Carboxymethyl cellulose coating with Anethum graveolens extract on quality of fried fillet fried fish (Anethum graveolens). J. Aquat. Caspian Sea 4(2), 37–46 (2019)
P. Ariaii, H. Tavakolipour, M. Rezaei, M. Elhamirad, S. Bahram, Effect of methylcellulose coating enriched with Pimpinella affinis oil on the quality of silver carp fillet during refrigerator storage condition. J. Food Process. Preserv. 39(6), 1647–1655 (2015)
R. Safari, S.R. Shahoseini, S.R. Javadian, Antibacterial and antioxidant effects of the Echinophora cinerea extract on Bighead carp (Aristichthys nobilis) fillet during two storage conditions. J. Aquat. Caspian Sea 3(2), 13–24 (2018)
T.M. Moraes, H. Kushima, F.C. Moleiro, R.C. Santos, L.R.M. Rocha, M.O. Marques, Effects of limonene and essential oil from Citrus aurantium on gastric mucosa: role of prostaglandins and gastric mucus secretion. Chem. Biol. Interact. 180, 499–505 (2009)
P. Ezhilarasi, P. Karthik, N. Chhanwal, C. Anandharamakrishnan, Nanoencapsulation techniques for food bioactive components: a review. Food Bioprocess Technol. 6, 628–647 (2013)
Y. Yanar, Quality changes of hot smoked catfish (Clarias Gariepinus) during refrigerated storage. J. Muscle Foods 18, 391–400 (2007)
H.M. Mohamed, H.A. Mansour, Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT-Food Sci. Technol. 45(1), 79–87 (2012)
M.M. Campo, G.R. Nute, S.I. Hughes, M. Enser, J.D. Wood, R.I. Richardson, Flavour perception of oxidation in beef. Meat Sci. 72, 303–311 (2006)
B.A. Sutherland, R.M.A. Rahman, I. Appleton, Mechanisms of action of green tea catechins, with a focus on ischemia-induced neurodegeneration. J. Nutr. Biochem. 17, 291–306 (2006)
N. Jan Khan, Z. Khan, S. Sukhcharn, Stinging nettle (Urtica dioica L.): a reservoir of nutrition and bioactive components with great functional. J. Food Meas. 11, 423–433 (2017)
L. Frangos, N. Pyrgotou, V. Giatrakou, A. Ntzimani, I.N. Savvaidis, Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food Microbiol. 27, 115–121 (2010)
M.M.S. Ashour, R.K. Moawad, G.F. Bareh, Quality enhancement and shelf-life extension of raw beef patties formulated with lactate/thyme essential oil during refrigerated storage. J. Appl. Sci. Res. 9(13), 6699–6709 (2013)
B. Azimzadeh, M. Jahadi, Effect of chitosan edible coating with Laurus nobilis extract on shelf life of cashew. Food Sci. Nutr. 6, 871–877 (2018)
O. Gortzi, S. Lalas, J. Tsaknis, I. Chinou, Reevaluation of antimicrobial and antioxidant activity of Thymus spp extracts before and after encapsulation in liposomes. J. Food Prot. 69, 2998–3005 (2006)
ICMSF Microorganisms in foods 6: Microbial Ecology of Food Commodities, 2nd edn (1st edn published 1998). (Kluwer Academic/Plenum Publishers, New York, 2005)
M.M. Tajkarim, S.A. Ibrahim, D.O. Cliver, Antimicrobial herb and spice compounds in food. Food Control 21, 1199-18 (2010)
J.M. Jay, M.J. Loessner, D.A. Golden, Modern Food Microbiology, 7th edn. (Springer, New York, 2005)
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Tometri, S.S., Ahmady, M., Ariaii, P. et al. Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef. Food Measure 14, 3333–3344 (2020). https://doi.org/10.1007/s11694-020-00578-y
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11694-020-00578-y