Comparison of coating and nano-coating of chitosan- Lepidium sativum seed gum composites on quality and shelf life of be
- PDF / 3,084,858 Bytes
- 12 Pages / 595.276 x 790.866 pts Page_size
- 97 Downloads / 260 Views
ORIGINAL PAPER
Comparison of coating and nano-coating of chitosan- Lepidium sativum seed gum composites on quality and shelf life of beef Mahroo Esmaeili1 · Peiman Ariaii1,2 · Leila Roozbeh Nasiraie1 · Maryam Yousef Pour3 Received: 28 July 2020 / Accepted: 3 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Due to the side effects of artificial preservatives in meat products, the use of natural preservatives has increased. The aim of this study was investigated the effect of coating and nano-coating of chitosan (C)- Cress (Lepidium sativum) seed gum (CSG) on the shelf life of beef during 18-day at cold temperature. For this purpose, composite coatings including 33% C:6% CSG, 50% C:50% CSG, 66% C:33% CSG were prepared. The nano-coating was also constructed using ultrasound method. Antioxidant and antibacterial properties were measured and the results showed that the antioxidant and antimicrobial activity of the coatings incremented with increasing C content (66% C:33% CSG) and the antimicrobial and antioxidant activity of nano-coating was significantly higher than the coating (p
Data Loading...
