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Structural, nutritional and antimicrobial properties of soy protein isolate and Alyssum homolocarpum seed gum films containing carrot seed and pomegranate peel extracts

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Abstract

One of the main conventional problems with the storage of goose meat is its high susceptibility to microbial spoilage as well as oxidation during its shelf-life. Researchers have paid less attention to this issue, with modified atmosphere packaging being the main recommendation for solving this problem despite that this type of packaging brings about some quality issues. Thus, our chief objective, in this research, was to enhance goose meat shelf-life by fabrication of a blend film comprising soy protein isolate (SPI)-Alyssum homolocarpum seed gum (AHSG) based film having carrot seed extract (CSE)-pomegranate peel extract (PPE) mixture as CSE and PPE possess antioxidant and antimicrobial properties. For this purpose, first, different concentrations (1%, 5%, 10%, and 20% w/w) of the mixture of the extracts were inserted in the based film. Next, structural (SEM and XRD), nutritional (total phenolic content), and antimicrobial properties (through disc diffusion method against Listeria monocytes and Escherichia coli) of films were investigated. Besides, shelf-life parameters including microbial indices (total bacterial count, coliforms and S. aureus), chemical parameters (pH and TBA) as well as organoleptic analysis of goose meat packaged with the optimum film during 14 days storage period were studied. The results showed that application of the fabricated films increased the shelf-life of goose meat from 7 days to 14 days successfully if ignoring inappropriate TBA index of the meat after this period. Rigter-Peppas model fitted the release profiles of CSE and PPE from SPI/AHSG films appropriately.

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Acknowledgements

The authors highly appreciate the financial support of the Research Institute of Food Science and Technology, Mashhad, Iran.

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Authors and Affiliations

  1. Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran

    Bahareh Hajirostamloo

  2. Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

    Mohammad Molaveisi & Danial Dehnad

  3. Young Researchers and Elite Club, Gorgan Branch, Islamic Azad University, Gorgan, Iran

    Danial Dehnad

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  1. Bahareh Hajirostamloo
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  2. Mohammad Molaveisi
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  3. Danial Dehnad
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Correspondence to Bahareh Hajirostamloo.

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Hajirostamloo, B., Molaveisi, M. & Dehnad, D. Structural, nutritional and antimicrobial properties of soy protein isolate and Alyssum homolocarpum seed gum films containing carrot seed and pomegranate peel extracts. Food Measure 16, 3651–3659 (2022). https://doi.org/10.1007/s11694-022-01471-6

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