Preparation of Kefiran-waterborne Polyurethane Film Incorporated with Rosmarinus officinalis Essential Oil for Keeping Ostrich Meat

Document Type : Research Paper

Authors

Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Abstract

The physicochemical and antimicrobial properties of kefiran-waterborne polyurethane blend film incorporated with Rosmarinus officinalis essential oil with concentrations of 2, 4, 6, 8 and 10 %v/v were investigated. By increasing the concentration of the essential oil, the scanning electron microscopy images showed inhomogeneous and pores in the films structures, while thickness of the resulting films did not show a significant difference (p > 0.05), but significant decrease and increase were obtained for tensile strength and elongation at break, respectively (p < 0.05). The water vapor permeability of films was increased up to 6% of essential oil but with further increase, it was significantly decreased (p < 0.05). The results of inhibition zone test showed that the antimicrobial inhibitory properties of Rosmarinus officinalis essential oil against Staphylococcus aureus were greater than Escherichia coli. Decrease of 2, 1.7 and 1.85 logarithmic units was respectively observed in total count of microorganisms, E. coli and S. aureus on ostrich meat during 12 days of storage in the refrigerator. The produced antimicrobial film has the potential to be applied in the packaging of different food.

Keywords

Main Subjects

References

Ahmad, M., Benjakul, S., Prodpran, T., & Agustini, T. W. )2012(. Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28(1), 189-199.
ASTM. )1993(. Designation E 96: Standard test method for water vapor transmission of materials. In Annual book of ASTM: Philadelphia. PA: American Society for Testing and Materials.
ASTM (2002). Standard test method for tensile properties of thin plastic sheeting. Standard D882. In Annual book of ASTM: Philadelphia. PA: American Society for Testing and Materials.
Atarés, L., De Jesús, C., Talens, P., & Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99(3), 384-391.
Barzegar, H., M. A. Mehrnia and M. Hassanzadeh (2019). Characterization of physicochemical and mechanical properties of biodegradable hemicellulose-gelatin films. Iranian Journal of Biosystems Engineering, 49(4), 609-619. (In Farsi)
Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology, 94(3), 223-253.
Dashipour, A., Khaksar, R., Hosseini, H., Shojaee-Aliabadi, S., & Kiandokht, G. (2014). Physical, antioxidant and antimicrobial characteristics of carboxymethyl cellulose edible film cooperated with clove essential oil. Zahedan Journal of Research in Medical Sciences, 16(8), 34-42.
Emiroğlu, Z. K., Yemiş, G. P., Coşkun, B. K., & Candoğan, K. (2010). Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Science, 86(2), 283-288.
Gómez-Estaca, J., De Lacey, A. L., López-Caballero, M., Gómez-Guillén, M., & Montero, P. (2010). Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology, 27(7), 889-896.
Goudarzi, V., & Shahabi-Ghahfarrokhi, I. (2018). Development of photo-modified starch/kefiran/TiO2 bio-nanocomposite as an environmentally-friendly food packaging material. International journal of biological macromolecules, 116, 1082-1088.
Hadian, M., Rajaei, A., Mohsenifar, A., Tabatabaei, M. (2017). Encapsulation of Rosmarinus officinalis essential oils in chitosan-benzoic acid nanogel with enhanced antibacterial activity in beef cutlet against Salmonella typhimurium during refrigerated storage. LWT-Food Science and Technology. 84, 394-401.
Júnior, A. V., Fronza, N., Foralosso, F. B., Dezen, D., Huber, E., dos Santos, J. H. Z., Machado, R. A. F., & Quadri, M. G. N. (2015). Biodegradable duo-functional active film: antioxidant and antimicrobial actions for the conservation of beef. Food and bioprocess technology, 8(1), 75-87.
Kamel, S. (2013). The use of some herbs for improving the refrigerated storage stability of minced camel meat. Scientific journal of microbiology. 2, 95-103.
Lu, Y., Tighzert, L., Berzin, F., & Rondot, S. (2005). Innovative plasticized starch films modified with waterborne polyurethane from renewable resources. Carbohydrate Polymers, 61(2), 174-182.
Mastromatteo, M., Lucera, A., Sinigaglia, M., & Corbo, M. R. (2010). Synergic antimicrobial activity of lysozyme, nisin, and EDTA against Listeria monocytogenes in ostrich meat patties. Journal of food science, 75(7), 422-429.
Mathlouthi, N., Bouzaienne, T., Oueslati, I., Recoquillay, F., Hamdi, M., Urdaci, M., Bergaoui, R. (2012). Use of rosemary, oregano, and a commercial blend of essential oils in broiler chickens: in vitro antimicrobial activities and effects on growth performance. Journal of animal science. 90, 813-823.
Motedayen, A. A., F. Khodaiyan and E. A. Salehi (2013). Development and characterisation of composite films made of kefiran and starch. Food chem. 136(3-4), 1231-1238.
Ozogul, Y., Yuvka, İ., Ucar, Y., Durmus, M., Kösker, A.R., Öz, M., Ozogul, F. (2017). Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT-Food Science and Technology. 75, 677-684.
Preedy, V. R. (2015). Essential oils in food preservation, flavor and safety: Academic Press.
Rad, F. H., Sharifan, A., & Asadi, G. (2018). Miscibility and morphology of kefiran/waterborne polyurethane blend films. International Journal of Food Properties, 1-12.
Rad, F. H., Sharifan, A., Khodaiyan, F., & Ghahfarrokhi, I. S. (2017). Preparation and characterization of pullulan-soy protein concentrate blended film incorporated with Zataria multiflora and Artemisia biennis essential oils. Jundishapur Journal of Natural Pharmaceutical Products, 12(4).
Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A., & Cháfer, M. (2011). Use of essential oils in bioactive edible coatings: a review. Food Engineering Reviews, 3(1), 1-16.
Shakila, R. J., Jeevithan, E., Arumugam, V., & Jeyasekaran, G. (2016). Suitability of antimicrobial grouper bone gelatin films as edible coatings for vacuum-packaged fish steaks. Journal of Aquatic Food Product Technology, 25(5), 724-734.
Tian, H., Wang, Y., Zhang, L., Quan, C., & Zhang, X. (2010). Improved flexibility and water resistance of soy protein thermoplastics containing waterborne polyurethane. Industrial Crops and Products, 32(1), 13-20.
Tongnuanchan, P., Benjakul, S., & Prodpran, T. (2012). Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chemistry, 134(3), 1571-1579.
Trombetta, D., Castelli, F., Sarpietro, M. G., Venuti, V., Cristani, M., Daniele, C., Saija, A., Mazzanti, G., & Bisignano, G. (2005). Mechanisms of antibacterial action of three monoterpenes. Antimicrobial agents and chemotherapy, 49(6), 2474-2478.
WU, Y., QIN, Y., YUAN, M., LI, L., CHEN, H., CAO, J. & YANG, J. (2014). Characterization of an antimicrobial poly (lactic acid) film prepared with poly (ε-caprolactone) and thymol for active packaging. Polymers for Advanced Technologies, 25(9), 948-954.
Zinoviadou, K. G., Koutsoumanis, K. P., & Biliaderis, C. G. (2009). Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Science, 82(3), 338-345.
Iranian Journal of Biosystems Engineering
Volume 50, Issue 4
January 2020
Pages 883-893

Files

History

  • Receive Date: 23 April 2019
  • Revise Date: 01 July 2019
  • Accept Date: 22 July 2019

Share

How to cite

Statistics