with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Document Type : Full Research Paper

Authors

Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa, Iran

Abstract

Introduction
 Scientific evidence is mounting that synthetic chemicals used as food additives may have harmful impacts on health and the biological system and cause many diseases and damages to the human body. Also, many consumers are concerned about the use of artificial ingredients to maintain the quality and safety of foods. Therefore, the use of natural preservatives and food preservation methods based on natural compounds have attracted the attention of researchers. Edible films and coatings are useful materials, mainly produced from biodegradable polymers including polysaccharides (gums), proteins, and lipids, and are commonly used for the shelf life extension of foods. The primary edible films /coatings are promising alternative methods to preserve, and retard the adverse chemical reactions and microbial growth. They also can act as a carrier of antimicrobials, antioxidant substances, and other additives. Sage seed gum (SSG) is a water-soluble polysaccharide obtained from Sage (Salvia macrosiphon). It is an environmentally-friendly biodegradable material that can form high-viscosity aqueous solution and exhibit pseudoplastic behavior. Essential oils (EOs) are volatile and aromatic oily liquids extracted from various plants. Most of the EOs have antimicrobial and antioxidant activities due to their phenolic compounds, terpenes and terpenoids. A promising technique is incorporating EOs into coating solutions as active film/coating to extend the shelf life of food products. Bay leaf (Laurus nobilis) is an aromatic evergreen tree or large shrub with green, glabrous leaves. It is used as a flavoring agent and an essential ingredient in food preparation. Bay leaf has received much attention due to its antimicrobial, antioxidant, anti-inflammatory and immune system stimulating properties. Hence, the aim of the present study was to evaluate the antimicrobial and antioxidant properties of SSG coating incorporated with different concentrations of bay leaf EO (BLEO) and its nanoemulsion (BLNEO).
 
Materials and Methods
 The active packaging was produced based on the gum of sage seed containing BLEO and BLNEO. After preparing the EO from bay leaves, their corresponding NEO was produced and the characterization of nanoparticles was evaluated in terms of droplet size, polydispersity index (PDI) and zeta potentials. Then, the antimicrobial and antioxidant properties of BLEO and BLNEO were compared. After that, SSG coatings were prepared with 1.5% and 3% BLEO and their corresponding NEO forms. Subsequently, the antioxidant (DPPH and ABTS) and antimicrobial (against Bacillus cereus, and Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli) properties of the produced films were investigated.
 
Results and Discussion
Gas chromatography-mass spectrometry (GC-MS) identified 1,8-Cineole and α- Terpinyl acetate as the major components of BLEO. The BLNEO exhibited a droplet size of approximately 92.4 nm and a zeta potential of -45.1 mV. In comparison to the control and SSG, it was found that the group comprising EO and NEO significantly (p<0.05) showed superior free radical scavenging capacity. SSG-3% BLNEO had the highest DPPH inhibition percentage (69.54%). According to the results, EO at the nanoscale can scavenge more free radicals than EO (p<0.05). Antimicrobial inhibition zone of different treatments against selected gram positive and gram negative bacteria showed that all bacteria were strongly inhibited after the addition of BLEO into the SSG. Moreover, data revealed that the growth of the studied pathogens was completely inhibited in a dose-dependent manner (p<0.05). SSG-BLNEO exhibited better antimicrobial activity than SSG-BLEO coating and its antimicrobial activity was significantly enhanced by increasing BLNEO concentration (p<0.05). This phenomenon is attributed to the protective role of encapsulation and the slow release of EO from the coating matrix, resulting in enhanced antimicrobial activity. Nanoemulsions, owing to their small droplet size and high surface area, offer superior efficacy compared to conventional emulsions. Consequently, the gradual release of essential oils from nanoemulsion-based edible coatings contributes to their enhanced antimicrobial performance.
 
Conclusion
These findings suggest that the SSG-BLNEO edible active coating possesses promising applications as an antimicrobial and antioxidant agent for food packaging applications.

Keywords

Main Subjects

©2024 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

  1. Alizadeh Amoli, Z., Mehdizadeh, T., & Tajik, H. (2021). Comparative investigation of antimicrobial and antioxidant properties of ethanolic extract and essential oil of water mint plant (Mentha aquatic ). Journal of Medical Sciences Studies, 31(11), 863-873. http://umj.umsu.ac.ir/article-1-4911-en.html
  2. Amorati, R., Foti, M.C., & Valgimigli, L. (2013). Antioxidant activity of essential oils. Journal of Agricultural and Food Chemistry, 61(46), 10835-10847. https://doi.org/1021/jf403496k
  3. Azizkhani, M., Jafari Kiasari, F., Tooryan, F., Shahavi, M.H., & Partovi, R. (2021). Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus) essential oil: antioxidant and antibacterial properties. Journal of Food Science and Technology, 58, 1341-1348. https://doi.org/10.1007/s13197-020-04645-6
  4. Badr, M.M., Badawy, M.E., & Taktak, N.E. (2021). Characterization, antimicrobial activity, and antioxidant activity of the nanoemulsions of Lavandula spica essential oil and its main monoterpenes. Journal of Drug Delivery Science and Technology, 65, 102732. https://doi.org/10.1016/j.jddst.2021.102732
  5. Benzie, I.F., & Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.0292
  6. da Silva Dannenberg, G., Funck, G.D., dos Santos Cruxen, C.E., de Lima Marques, J., da Silva, W.P., & Fiorentini, Â.M. (2017). Essential oil from pink pepper as an antimicrobial component in cellulose acetate film: Potential for application as active packaging for sliced cheese. LWT-Food Science and Technology, 81, 314-318. https://doi.org/1016/j.lwt.2017.04.002
  7. Dzah, C.S., Duan, Y., Zhang, H., Wen, C., Zhang, J., Chen, G., & Ma, H. (2020). The effects of ultrasound assisted extraction on yield, antioxidant, anticancer and antimicrobial activity of polyphenol extracts: A review. Food Bioscience, 35, 100547. https://doi.org/10.1016/j.fbio.2020.100547
  8. Galus, S., & Kadzińska, J. (2015). Food applications of emulsion-based edible films and coatings. Trends in Food Science & Technology, 45(2), 273-283. https://doi.org/10.1016/j.tifs.2015.07.011
  9. Gholamhosseinpour, A., Hashemi, S.M.B., & Jafarpour, D. (2023). Nanoemulsion of Satureja sahendica bornm essential oil: Antibacterial and antioxidant activities. Journal of Food Measurement and Characterization, 17(1), 317-323. https://doi.org/1007/s11694-022-01615-8
  10. Ghosh, V., Mukherjee, A., & Chandrasekaran, N. (2013). Formulation and characterization of plant essential oil based nanoemulsion: evaluation of its larvicidal activity against Aedes aegypti. Asian Journal of Chemistry, 25 (Supplementary Issue), S321. http://www.asianjournalofchemistry.co.in/User/SearchArticle.aspx?Volume=25&Issue=10&Article=&Criteria=
  11. Haghju, S., Beigzadeh, S., Almasi, H., & Hamishehkar, H. (2016). Chitosan films incorporated with nettle (Urtica dioica ) extract-loaded nanoliposomes: I. Physicochemical characterisation and antimicrobial properties. Journal of Microencapsulation, 33(5), 438-448. https://doi.org/10.1080/02652048.2016.1208294
  12. Hossain, M.B., Lebelle, J., Birsan, R., & Rai, D.K. (2018). Enrichment and assessment of the contributions of the major polyphenols to the total antioxidant activity of onion extracts: A fractionation by flash chromatography approach. Antioxidants, 7(12), 175. https://doi.org/10.3390/antiox7120175
  13. Jafarpour, D. (2022). The effect of heat treatment and thermosonication on the microbial and quality properties of green olive. Journal of Food Measurement and Characterization, 16(3), 2172-2180. https://doi.org/1007/s11694-022-01322-4
  14. Jafarpour, D., Hashemi, S.M.B., & Ghaedi, A. (2021a). Study the antioxidant properties of different parts of saffron extract and their application in cream. Journal of Food Science and Technology (Iran), 18(113), 289-299. http://fsct.modares.ac.ir/article-7-43533-en.html
  15. Jafarpour, D., Hashemi, S.M.B., & Ghaedi, A. (2021b). Investigating the antibacterial properties of the extract of different parts of Zagharan and its use in cream. Iranian Journal of Food Science and Industry, 115(18), 339-249. https://doi.org/52547/fsct.18.115.27
  16. Jouki, M., Khazaei, N., Ghasemlou, M., & HadiNezhad, M. (2013). Effect of glycerol concentration on edible film production from cress seed carbohydrate gum. Carbohydrate Polymers, 96(1), 39-46. https://doi.org/10.1016/j.carbpol.2013.03.077
  17. Khodri, N., & Romiani, L. (2019). Evaluation of the effects of Shirazi thyme essential oil nanoemulsion on the chemical, microbial and sensory characteristics of silver carp fillet. Journal of Nutritional Sciences and Food Industries of Iran, 3(14), 63-74. http://nsft.sbmu.ac.ir/article-1-2647-en.html
  18. Lou, Z., Chen, J., Yu, F., Wang, H., Kou, X., Ma, C., & Zhu, S. (2017). The antioxidant, antibacterial, antibiofilm activity of essential oil from Citrus medica var. sarcodactylis and its nanoemulsion. LWT, 80, 371-377.‏ https://doi.org/10.1016/j.lwt.2017.02.037
  19. Maghsoodlou, M.T., Valizadeh, J., Mottaghipisheh, J., & Rahneshan, N. (2015). Evaluation of the essential oil composition and antioxidant activity of Achillea eriophora as a medicinal plant. Journal of Medicinal Herbs, 5(4), 187-192. https://doi.org/10.22067/ifstrj.v1395i0.51210
  20. Mirzai, S.M., & Mohammadi Sani, A. (2017). The effect of the use of myrtle gum on improving the physicochemical and sensory properties of low-fat ice cream. Innovation in Food Science and Technology, 9(3), 97-103. https://doi.org/21608/jfds.2020.106364
  21. Mohammadi, M., Yekta, R., Hosseini, H., Shahraz, F., Hosseini, S.M., Shojaee-Aliabadi, S., & Mohammadi, A. (2023). Characterization of a novel antimicrobial film based on sage seed gum and Zataria multiflora Boiss essential oil. Journal of Food Measurement and Characterization, 17(1), 167-177. https://doi.org/1007/s11694-022-01509-9
  22. Mu, C., Guo, J., Li, X., Lin, W., & Li, D. (2012). Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films. Food Hydrocolloids, 27(1), 22-29. https://doi.org/10.1016/j.foodhyd.2011.09.005
  23. Naderi Hagibaghercandi, M., Sefidkon, F., Poorherave, M.R., & Mirza, M. (2009). Extraction, identification and comparison of the constituent compounds of the essential oil of the leaf, stem and fruit of Bay leaf (Laurus nobilis L.). Scientific-Research Quarterly Journal of Medicinal and Aromatic Plants of Iran, 25(2), 216-227.
  24. Noori, S., Zeynali, F., & Almasi, H. (2018). Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food control, 84, 312-320. https://doi.org/10.1016/j.foodcont.2017.08.015
  25. Qian, C., & McClements, D.J. (2011). Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size. Food Hydrocolloids, 25(5), 1000-1008. https://doi.org/10.1016/j.foodhyd.2010.09.017
  26. Sagar, N.A., Pareek, S., & Gonzalez-Aguilar, G.A. (2020). Quantification of flavonoids, total phenols and antioxidant properties of onion skin: A comparative study of fifteen Indian cultivars. Journal of Food Science and Technology, 57, 2423-2432. https://doi.org/1007/s13197-020-04277-w
  27. Sajjadi, S.A., Sarhadi, H., & Safarzaei, A. (2020). Physicochemical, antioxidant and antimicrobial properties of an active film based on chitosan and Barijah essential oil, Innovation in Food Science and Technology, 15(1), 61-76. https://doi.org/30495/JFST.2021.685706
  28. Severino, R., Ferrari, G., Vu, K.D., Donsì, F., Salmieri, S., & Lacroix, M. (2015). Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157: H7 and Salmonella typhimurium on green beans. Food Control, 50, 215-222. https://doi.org/10.1016/j.foodcont.2014.08.029
  29. Sharififar, F., Moshafi, M.H., Mansouri, S.H., Khodashenas, M., & Khoshnoodi, M. (2007). In vitro evaluation of antibacterial and antioxidant activities of the essential oil and methanol extract of endemic Zataria multiflora Food Control, 18(7), 800-805. https://doi.org/10.1016/j.foodcont.2006.04.002
  30. Stubenrauch, K., Wessels, U., Vogel, R., & Schleypen, J. (2009). Evaluation of a biosensor immunoassay for simultaneous characterization of isotype and binding region of human anti-tocilizumab antibodies with control by surrogate standards. Analytical Biochemistry, 390(2), 189-196. https://doi.org/10.1016/j.ab.2009.04.021
  31. Tometri, S.S., Ahmady, M., Ariaii, P., & Soltani, M.S. (2020). Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef. Journal of Food Measurement and Characterization, 14, 3333-3344. https://doi.org/1007/s11694-020-00578-y
  32. Wongnimitkul, N., Auiha, B., Rurkruthairat, P., & Borompichaichartkul, C. (2009). Production of Konjac Glucomannan antimicrobial film for extending shelf life of fresh cut tomato. In Southeast Asia Symposium on Quality and Safety of Fresh and Fresh-Cut Produce, 875 (pp. 251-256). https://doi.org/17660/ActaHortic.2010.875.31
CAPTCHA Image