Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage

International Journal of Biological Macromolecules Volume 94, Part A, January 2017, Pages 515-526 International Journal of Biological Macromolecules Author links open overlay panelBehrooz AlizadehBehbahaniFakhriShahidiFarideh TabatabaeiYazdiSeyed AliMortazaviMohebbatMohebbi Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran Received 27 September 2016, Revised 3 October 2016, Accepted 17 October 2016, Available online 19 October 2016. crossmark-logo https://doi.org/10.1016/j.ijbiomac.2016.10.055 Get rights and content Highlights • Plantago major seed mucilage (PMSM) extended the shelf life of beef. • PMSM incorporated with Anethum graveolens essential oil extended the shelf life of beef. • PMSM could be an effective coating material for beef. • PMSM coatings suppressed bacteria and fungi growth in beef. • Thiobarbituric acid (TBA) and peroxide value (PV) correlated well with the microbiological data and sensory characteristics. Abstract In this study, Plantago major seed mucilage (PMSM) was extracted from whole seeds using hot-water extraction (HWE). The dill (D) essential oil components were identified through gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) and its antioxidant properties were examined through the methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP) and ß-carotene-linoleic acid assay (B-CL). Total phenolic content (TPC) was characterized through the Folin-Ciocalteu method and the antimicrobial effect was evaluated on 10 pathogenic microorganisms. PMSM edible coating incorporated were prepared in four different concentrations of essential oils, including 0, 0.5, 1 and 1.5% (w/w). The control and the coated beef samples were analyzed periodically for microbiological (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus and fungi), chemical (thiobarbituric acid, peroxide value and pH), and sensory characteristics. The IC50, FRAP, B-CL and TPC of the dill essential oil were equal to 11.44 μg/ml, 9.45 mmol/g, 82.86 and 162.65 μg/ml GAE, respectively. PMSM extended the microbial shelf life of beef by 3 days, whereas the PMSM + 0.5%D, PMSM + 1%D and PMSM + 1.5%D resulted in a significant shelf life extension of the beef by 6, 9 and 9 days, respectively, as compared to the control samples. Keywords Plantago major seed mucilage Anethum graveolens Chemical composition Edible coating Antimicrobial effect Beef