Effect of corn starch coating incorporated with nanoemulsion of Zataria multiflora essential oil fortified with cinnamal
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ORIGINAL ARTICLE
Effect of corn starch coating incorporated with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on microbial quality of fresh chicken meat and fate of inoculated Listeria monocytogenes Zahra Abbasi1 • Majid Aminzare1
•
Hassan Hassanzad Azar1 • Kobra Rostamizadeh2
Revised: 31 July 2020 / Accepted: 1 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The present study compared the effects of corn starch coatings incorporated with Zataria multiflora essential oil (ZEO) and cinnamaldehyde (CIN) in conventional, nanoemulsion (NZEO) and fortified nanoemulsion (NZEOC) forms, on specific spoilage microorganisms of chicken meat and on the fate of inoculated Listeria monocytogenes during 20 days storage at 4 ± 1 °C. Based on the results of GC–MS analysis of ZEO, carvacrol (36.62%) was the most important compound of essential oil. Samples coated with the starch solution containing nanoemulsions had better antimicrobial activities than conventional forms. Also, NZEOC treatment had the best antimicrobial properties at the end of storage with the following results: Total viable count (7.96 log10 CFU/g), Psychrotrophic count (7.29 log10 CFU/g), Lactic acid bacteria (6.51 log10 CFU/g), Enterobacteriaceae count (6.98 log10 CFU/g), Mold and yeast count (5.16 log10 CFU/ g) and inoculated L. monocytogenes (6.51 log10 CFU/g). Furthermore, the addition of CIN–ZEO during nanoemulsion formation (NZEOC) increased the antimicrobial properties of the samples compared to individual addition of NZEO and CIN (NZEO ? CIN) to the starch solution. Therefore, corn starch coating containing NZEOC is recommended as a natural preservative to enhance the microbial stability of poultry meat.
& Majid Aminzare [email protected]; [email protected] 1
Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
2
Department of Medicinal Chemistry, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran
Keywords Starch coating Nanoemulsion Cinnamaldehyde Zataria multiflora essential oil Microbial quality
Introduction Chicken meat consumption, as one of the most popular food around the world, has increased greatly in many countries in recent years (OECD/Food and Agriculture Organization of the United Nations 2016). Fresh chicken meat is highly susceptible to microbial spoilage due to its high levels of moisture and nutrients. Food packaging is one of the known ways to protect foods against microbial contamination and subsequently increase the shelf life of foods during storage time (Bazargani-Gilani et al. 2015). Nowadays, in order to solve the environmental issues of application of plastic materials in industry, films and coatings based on lipids, proteins or polysaccharides have been used in food packaging systems. In addition, chemical contaminations caused by artificial packaging materials are a great threat for human life. Currently, there is an increasing interest in use of e
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