Physico-Mechanical and Antimicrobial Properties of Isolated Soy Protein Film Incorporated with Peppermint Essential Oil on Raw Hamburger

Authors
Z. Karimian 1
A. S. Tabatabaee Bafroee 2
A. Sharifan 1
1 Department of Food Science and Technology, Faculty of Food Sciences and Engineering, Islamic Azad University of Science and Research, Tehran, Islamic Republic of Iran.
2 Department of Biology, East Tehran Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
Abstract
Meat products are highly perishable and require protection to maintain their quality. Bioedible films incorporated with essential oils have recently received attention due to their benefits as AntiMicrobial (AM) active packaging. The aim of this study was to evaluate the physico-mechanical properties and antimicrobial activity of Isolated Soy Protein (ISP) film containing Peppermint Essential Oil (PEO) on shelf life and sensory quality of raw hamburger. The ISP film incorporated with PEO at 1, 2, and 3% (v/v) were prepared by solvent casting method. The results showed that the incorporation of PEO caused a significant decrease and an increase (P< 0.05) in tensile strength and elongation-at-break, respectively. Increment of thickness, Water Vapor Permeability (WVP), and decline in moisture content was recorded as the amount of oil increased (P< 0.05). In addition, Lightness/darkness (L*), Whiteness Index (WI), and redness/greenness (a*), and yellowness/blueness (b*) increased, while the total color difference (ΔE) decreased by adding PEO. PEO-incorporated film (at 3% v/v) exhibited higher inhibitory activity against Staphylococcus aureus, Escherichia coli, and lower for Salmonella enterica using disc diffusion method. Microbial analysis and pH measurement of raw hamburger covered with ISP-PEO film showed no inhibitory effect against test bacteria when applied on raw hamburger, whereas the inhibited total bacterial growth exceeded the acceptable limit until the end of refrigerated storage. This film was able to prolong the shelf life of hamburger for up to 7 days. Therefore, this new antibacterial film has considerable potential to be used as meat packaging material.

Keywords

Subjects

1. Angioni, A., Barra, A. and Coroneo, V. 2006. Chemical Composition, Seasonal Variability and Antifungal Activity of Lavandula stoechas L. ssp. Stoechas Essential Oils from Stem/Leaves and Flowers. J. Agric. Food. Chem., 54: 4364-4370.
2. Balouiri, M., Sadiki, M. and Ibnsouda, S. 2016. Methods for In Vitro Evaluating Antimicrobial Activity. J. Pharm. Anal., 6: 71–79.
3. Choi, S.G., Kim, K. M. and Milford, H. 2003. Molecular Dynamics of Soy-Protein Isolate Films Plasticized by Water and Glycerol. Journal of Food Science: Food. Eng. Phys. Properties, 68: 2516–2522.
4. Djamel, D., Mohammed, A. and Javier, Y. 2012. Antioxidant and Antibacterial Effects of Lavandula and Mentha Essential Oils in Minced Beef Inoculated with E. coli O157:H7 and S. aureus during Storage at Abuse Refrigeration Temperature. Meat Sci., 92: 667-74.
5. Du, W. X., Olsen, C. W. and Avena, R. 2009. Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities. J. Food Sci., 74: 372-8.
6. Emiroğlu, Z., Yemiş, G., Coşkun, B. and Candoğan, K. 2010. Antimicrobial Activity of Soy Edible Films Incorporated with Thyme and Oregano Essential Oils on Fresh Ground Beef Patties. Meat, 86: 283–288.
7. Estévez, M., Ventanas, S. and Cava, R. 2005. Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration. J. Food Sci., 70: 427-432.
8. Galietta, G., Gioia, L., Guilbert, S. and Cuq, B. 1998. Mechanical and Thermo Mechanical Properties of Films Based on Whey Proteins as Affected by Plasticizer and Crosslinking Agents. J. Dairy. Sci., 81: 3123–3130.
9. Ghasemloua, M., Aliheidaria, N. and Fahmic, R. 2013. Physical, Mechanical and Barrier Properties of Corn Starch Films Incorporated with Plant Essential Oils. J. Carbohydr. Polym., 98: 1117-1126.
10. Iranian National Standard Test Method, No. 2304. 1991. Frozen Raw Hamburger, Test Characteristics and Methods. Institute of Standards and Industrial Research of Iran.
11. Iranian National Standard Test Method, No. 10899. 2008. Microbiology of Food and Animal Feed: Comprehensive Method for Counting Yeasts and Molds. Institute of Standards and Industrial Research of Iran.
12. Iranian National Standard Test Method, No. 1810. 2002. Microbiology of Food and Animal Feed: Method of Finding Salmonella in Food. Institute of Standards and Industrial Research of Iran.
13. Iranian National Standard Test Method, No. 9263. 2007. Microbiology of Food and Animal Feed: Comprehensive Method for Counting Coliforms-Colony Count Method. Institute of Standards and Industrial Research of Iran.
14. Janjarasskul, T. and Krochta, J. M. 2010. Edible Packaging Materials. Annu. Rev. Food. Sci. Technol., 1: 415-448.
15. Kerry, J. P., Grady, M. and Hogan, S. 2006. Past, Current and Potential Utilisation of Active and Intelligent Packaging Systems for Meat and Muscle-Based Products: A Review. Meat Sci., 74: 113–130.
16. Kyriaki, G., Zinoviadou, A. and Konstantinos, P. 2009. Physico-Chemical Properties of Whey Protein Isolate Films Containing Oregano Oil and Their Antimicrobial Action against Spoilage Flora of Fresh Beef. Meat Sci., 82: 338–345.
17. Mahboubi, M. and Kazempour, N. 2014. Chemical Composition and Antimicrobial Activity of Peppermint (Mentha piperita L.) Essential Oil. Songklanakarin J. Sci. Technol., 36: 83-7.
18. Masotti, V., Juteau, F. and Bessiere, J. M. 2003. Seasonal and Phenological Variations of the Essential Oil from the Narrow Endemic Species Artemisia molinieri and Its Biological Activities. J. Agric. Food. Chem., 51: 7115712.
19. Meilgaard, M., Civille, G. V. and Carr, B. T. 1999. Sensory Evaluation Techniques. 3rd Edition, CRC Press, Boca Raton, FL, 387 PP.
20. Mexis, S. F., Chouliara, E. and Kontominas, M. G. 2009. Combined Effect of an Oxygen Absorber and Oregano Essential Oil on Shelf Life Extension of Rainbow Trout Fillets Stored at 4°C. Food. Microbiol., 26: 598–605.
21. Nazzaro, F., Fratianni, F. and Martino, L. 2013. Effect of Essential Oils on Pathogenic Bacteria. Pharm., 6: 1451-1474.
22. Ortega, I. S., Almendárez, B. E. and López, E. S. 2014. Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation. Sci. World. J., 2014.
23. Pascall, M. and Lin, S. 2013. The Application of Edible Polymeric Films and Coatings in the Food Industry. J. Food. Process. Technol., 4: 2.
24. Pires, C., Ramos, C. and Teixeira, B. 2013. Hake Proteins Edible Films Incorporated with Essential Oils: Physical, Mechanical, Antioxidant and Antibacterial Properties. Food Hydrocoll., 30: 224-31.
25. Praseptiangga, D., Fatmala, N. and Manuhara, G. 2016. Preparation and Preliminary Characterization of Semi Refined Kappa Carrageenan-Based Edible Film Incorporated with Cinnamon Essential Oil. AIP Conference Proceedings, 1710, 030043, The American Institute of Physics (AIP) publishing.
26. Remya, S., Mohan, C. O. and Bindu, J. 2016. Effect of Chitosan Based Active Packaging Film on the Keeping Quality of Chilled Stored Barracuda Fish. Food. Sci. Technol., 53: 685–693.
27. Saremnezhad, S., Azizi, M. H. and Barzegar, M. 2011. Properties of a New Edible Film Made of Faba Bean Protein Isolate. J. Agr. Sci. Tech., 13: 181-192.
28. Shojaee-Aliabadi, S., Hosseini, H., Mohammadifar, M. A., Mohammadr, A., Ghasemlou, M., Ojagh, S. M. and Khaksar, R. 2013. Characterization of Antioxidant-Antimicrobial κ-Carrageenan Films Containing Satureja hortensis Essential Oil. Int. J. Bio. Macromol., 52(1): 116-124.
29. Sun, Q., Sun, C. and Xiong, L. 2013. Mechanical, Barrier and Morphological Properties of Pea Starch and Peanut Protein Isolate Blend Films. Carbohydr. Polym., 98: 630–637.
30. Theivendran, S., Hettiarachchy, N. and Johnson, M. 2006. Inhibition of Listeria monocytogenes by Nisin Combined with Grape Seed Extract or Green Tea Extract in Soy Protein Film Coated on Turkey Frankfurters. J. Food. Microbiol. Safety, 71: 2.
31. Tongnuanchan, P., Benjakul, S. and Prodpran, T. 2014. Comparative Studies on Properties and Antioxidative Activity of Fish Skin Gelatin Films Incorporated with Essential Oils from Various Sources. Int. Aqua. Res., 6: 62.
32. Vo, Hong N., Pyka G. and Wevers, M. 2015. Processing Rigid Wheat Gluten Biocomposites for High Mechanical Performance. Compos. Part A: Appl. Sci. Manuf., 79: 74–81.
33. World Health Organization (WHO), 2015. WHO’s First ever Global Estimates of Foodborne Diseases Find Children under 5 Account for almost One Third of Deaths. World Health Organization, Geneva, Available at: http//: www. who.int/mediacentre/news/releases/2015/foodborne- disease-estimates/en. Accessed 9 Feb 2016.
34. Yanwong, S. and Threepopnatkul, P. 2015. Effect of Peppermint and Citronella Essential Oils on Properties of Fish Skin Gelatin Edible Films. IOP Conference Series: Mater. Sci. Eng., 87: 012064.
35. Yao, Y., Ding, D. and Shao, H. 2017. Antibacterial Activity and Physical Properties of Fish Gelatin-Chitosan Edible Films Supplemented with D-Limonene. Hindawi Int. J. Polym. Sci., .
36. Zink, J., Wyrobnik, T., Prinz, T. and Schmid, M. 2016. Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review. Int. J. Mol. Sci., 17: 1376.
Journal of Agricultural Science and Technology
Volume 21, Issue 5
September and October 2019
Pages 1145-1159