Research and Innovation in Food Science and Technology

Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet

Document Type : Original Paper

Authors

1 Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

2 Department of Agronomy and Plant Breeding, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

3 Department of Nutrition, Research Center for Clinical Immunology, Zahedan University of Medical Sciences, Zahedan, Iran

Abstract

The aim of this study was to produce electrospun gliadin nanofibers containing Zataria multiflora Boiss essential oil (ZMEO) (5, 10 and 15%, w/w) to create active antimicrobial mats. The minimal inhibitory concentration (MIC) and minimal bactericide concentration (MBC) of essential oil were measured. The ZMEO loaded gliadin nanofibers were characterized for physicochemical, antioxidant and antibacterial activity. Results according to the MIC and MBC revealed that the ZMEO showed the most remarkable bactericidal effect. The nanofibers showed an encapsulation efficiency close to 95% and the presence of ZMEO led to increased contact angle and opaque. ZMEO increased the absorption of color in the visible region, which in turn led to increase of the b* parameter but reduced a* and L* parameters. The nanofibers’ antimicrobial activities were induced by incorporating ZMEO, and Bacillus subtilis was the most sensitive bacterium to ZMEO-containing nanofibers, while Salmonella tiphi was the most resistant. The nanofibers incorporating ZMEO showed good antioxidant properties; this effect was greatly improved when the proportion of added ZMEO was 15%. Then, efficacy of bioactive nanofibers included 5, 10 and 15% (w/w) ZMEO to reduce microbial growth (Listeria monocytogenes) of smoked salmon fish fillet during chilled storage was evaluated; the results indicated that its final population was reduced to about 2.5-3 Log cycles after 16 days of storage at 4 °C in presence of ZMEO, compared with negative control mats produced without the ZMEO. These results suggest that the developed gliadin nanofibers with active substance could be used in designing antimicrobial packaging materials.

Keywords

Main Subjects

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Research and Innovation in Food Science and Technology
Volume 11, Issue 2
September 2022
Pages 141-154
  • Receive Date: 28 January 2022
  • Revise Date: 20 April 2022
  • Accept Date: 01 May 2022