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Effects of virgin olive oil and grape seed oil on physicochemical and antimicrobial properties of pectin-gelatin blend emulsified films.
Int J Biol Macromol. 2021 Feb 28; 171:262-274.IJ

Abstract

The active emulsified blend films based on gelatin-pectin (5% w/w) containing virgin olive oil (VOO) (0.1-0.3 g/g biopolymer) and grape seed oil (GSO) (0.1-0.3 g/g biopolymer) were prepared by casting method. GSO showed slightly more decreasing effect than VOO on ultimate tensile strength (UTS) and strain at break (SAB) of blend films however; VOO had more reducing effect than GSO on the water vapor permeability (WVP). The scanning electron microscopy (SEM) images showed that incorporating 0.3 g GSO and VOO oils had not considerable effect on the morphology of the emulsified films. Atomic force microscopy (AFM) topography images indicated that adding of oils considerably could increase roughness of emulsified film. Fourier transforms infrared (FTIR) revealed that no new chemical bond formed by adding oils into biopolymer matrix. The minimum inhibitory concentration (MIC) of VOO, GSO and Savory essential oil (SEO) against four important spoilage bacteria showed that GSO had higher antibacterial effect than VOO however; both showed very lower antimicrobial effect than SEO. All active films showed lower inhibitory zone for S. aureus than S. typhimurium and P. fluorescence. The chicken breast fillets wrapped in the films containing VOO-GSO-SEO (0.15-0.15-0.02 g/g polymer) showed considerably lower total viable count (TVC), Pseudomonas spp., Enterobacteriaceae, E. coli 157:H7 and S. typhimurium count than the control one during 12 days storage. Also, it caused significant decrease in peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) of fillet samples.

Authors+Show Affiliations

Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, Cyprus, Mersin 10, Turkey. Electronic address: Ghanbarzadeh@tabrizu.ac.ir.Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

33421466

Citation

Khah, Mehran Dolat, et al. "Effects of Virgin Olive Oil and Grape Seed Oil On Physicochemical and Antimicrobial Properties of Pectin-gelatin Blend Emulsified Films." International Journal of Biological Macromolecules, vol. 171, 2021, pp. 262-274.
Khah MD, Ghanbarzadeh B, Roufegarinejad Nezhad L, et al. Effects of virgin olive oil and grape seed oil on physicochemical and antimicrobial properties of pectin-gelatin blend emulsified films. Int J Biol Macromol. 2021;171:262-274.
Khah, M. D., Ghanbarzadeh, B., Roufegarinejad Nezhad, L., & Ostadrahimi, A. (2021). Effects of virgin olive oil and grape seed oil on physicochemical and antimicrobial properties of pectin-gelatin blend emulsified films. International Journal of Biological Macromolecules, 171, 262-274. https://doi.org/10.1016/j.ijbiomac.2021.01.020
Khah MD, et al. Effects of Virgin Olive Oil and Grape Seed Oil On Physicochemical and Antimicrobial Properties of Pectin-gelatin Blend Emulsified Films. Int J Biol Macromol. 2021 Feb 28;171:262-274. PubMed PMID: 33421466.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of virgin olive oil and grape seed oil on physicochemical and antimicrobial properties of pectin-gelatin blend emulsified films. AU - Khah,Mehran Dolat, AU - Ghanbarzadeh,Babak, AU - Roufegarinejad Nezhad,Leila, AU - Ostadrahimi,Alireza, Y1 - 2021/01/06/ PY - 2020/10/27/received PY - 2020/12/19/revised PY - 2021/01/04/accepted PY - 2021/1/10/pubmed PY - 2021/4/20/medline PY - 2021/1/9/entrez KW - Antimicrobial property KW - Emulsified blend film KW - Grape seed oil KW - Virgin olive oil SP - 262 EP - 274 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 171 N2 - The active emulsified blend films based on gelatin-pectin (5% w/w) containing virgin olive oil (VOO) (0.1-0.3 g/g biopolymer) and grape seed oil (GSO) (0.1-0.3 g/g biopolymer) were prepared by casting method. GSO showed slightly more decreasing effect than VOO on ultimate tensile strength (UTS) and strain at break (SAB) of blend films however; VOO had more reducing effect than GSO on the water vapor permeability (WVP). The scanning electron microscopy (SEM) images showed that incorporating 0.3 g GSO and VOO oils had not considerable effect on the morphology of the emulsified films. Atomic force microscopy (AFM) topography images indicated that adding of oils considerably could increase roughness of emulsified film. Fourier transforms infrared (FTIR) revealed that no new chemical bond formed by adding oils into biopolymer matrix. The minimum inhibitory concentration (MIC) of VOO, GSO and Savory essential oil (SEO) against four important spoilage bacteria showed that GSO had higher antibacterial effect than VOO however; both showed very lower antimicrobial effect than SEO. All active films showed lower inhibitory zone for S. aureus than S. typhimurium and P. fluorescence. The chicken breast fillets wrapped in the films containing VOO-GSO-SEO (0.15-0.15-0.02 g/g polymer) showed considerably lower total viable count (TVC), Pseudomonas spp., Enterobacteriaceae, E. coli 157:H7 and S. typhimurium count than the control one during 12 days storage. Also, it caused significant decrease in peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) of fillet samples. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/33421466/Effects_of_virgin_olive_oil_and_grape_seed_oil_on_physicochemical_and_antimicrobial_properties_of_pectin_gelatin_blend_emulsified_films_ DB - PRIME DP - Unbound Medicine ER -