Evaluation of the effect of a composite coating of chitosan-cress seed gum, along with hydrolyzed protein from sesame meal (in free and encapsulated forms), to increase the shelf life of ostrich fillets

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作   者：

Sajadi, Mahsa Sadat;  Soltani, Mehdi Sharifi;  Ariaii, Peiman;  Jafarian, Sara; 

作者机构：

Islamic Azad Univ;  Islamic Azad University Nowshahr and Chaloos Branch;  Islamic Azad University Ayatollah Amoli Branch; 

关键词：

ANTIOXIDANT ACTIVITY;  QUALITY;  Lepidium sativum seed gum;  STABILITY;  ESSENTIAL OIL;  Hydrolyzed protein;  Liposomes;  CASPIA;  Sesame meal;  Ostrich;  Chitosan coating;  EXTRACT; 

期刊名称：

Journal of Food Measurement and Characterization

i s s n：

2193-4126

年卷期：

2024 年 18 卷 9 期

页   码：

7359-7373

页   码：

摘   要：

Hydrolyzed proteins have gained significant importance in the food industry due to their potential antioxidant and antimicrobial properties. They have been recognized for their ability to improve the shelf life and safety of food products. In this study, the researchers focused on incorporating hydrolyzed protein from sesame meal (SMPH) into a composite coating along with chitosan-cress seed gum (CH-CG). The aim was to investigate the effect of this composite coating, in both free and nanoparticle forms, on the shelf life of ostrich fillets during a 12-day refrigerated storage period. Initially, SMPH was produced using microbial alcalase protease enzymes, and its degree of hydrolysis and antioxidant properties were evaluated. Then, SMPH was encapsulated using liposomes. Six treatments were evaluated to examine the effect of CH-CG coating and SMPH, in both free and nanoparticle forms, on the extension of the shelf life of ostrich fillets: control, CH-CG, CH-CG + 0.5% SMPH, CH-CG + 1% SMPH, CH-CG + 0.5% nano SMPH (NSMPH), and CH-CG + 1% NSMPH. Chemical parameters (peroxide value, thiobarbituric acid, and nitrogenous volatile bases) and microbial parameters (total bacterial count and psychrotrophic bacteria count) were periodically analyzed. The results showed that SMPH with a hydrolysis time of 90 min and a molecular weight of 3 kD exhibited the highest protein content, degree of hydrolysis, and DPPH free radical scavenging activity (P < 0.05). The particle size of NSMPH was found to be 56.3 nm, the zeta potential was 38.1 mV, and the encapsulation efficiency was 75.95%. The chemical and microbial analyses indicated that the composite coating with SMPH led to a slower increase in oxidative and microbial indices compared to the control treatment, and NSMPH enhanced its antimicrobial and antioxidant properties. Among all the treatments, the CH-CG + 1% NSMPH treatment demonstrated the most favorable results among all the tested treatments. Therefore, this treatment has the potential to serve as a natural preservative option in the meat industry, offering improved preservation, reduced spoilage, and enhanced product quality and safety.