Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples

Ceylan Z., Kutlu N., Meral R., Ekin M. M., Erim Köse Y.

FOOD BIOSCIENCE, cilt.42, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.fbio.2021.101076
  • Dergi Adı: FOOD BIOSCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Nanofiber, Grape seed oil, Fish meat, Kashar, Quality, STABILITY, DYNAMICS
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

Grape seed oil-loaded nanofibers (gsN) having 414.8 +/- 58.7 nm diameter were fabricated using the electrospinning technique. Scanning electron microscopy images, encapsulation efficiency (92.4%), and molecular characterization analysis (FTIR) proved successful production of electrospun gsN. Limitation in total mesophilic aerobic bacteria count (TMABc) of kashar and fish meat samples coated with grape seed oil-loaded nanofibers and then stored at cold storage conditions was found in the range of 1.40 and 1.53 log during the experimental period. Coating with gsN as compared to the control group samples for each sample delayed rapid total yeast and mold growth in kashar (28%) and fish meat samples (20%) (p < 0.05). TBA value of fish control samples was increased from 1.38 to 2.06 mg MDA/kg in fish control samples and 1.65 mg MDA/kg in fish meat coated with gsN. In addition to fish samples, at the end of the 20th day, while the initial TBA value was determined as 1.32 mg MDA/kg, it reached 2.45 in kashar control samples and 2.18 mg MDA/kg in kashar coated with gsN. In this respect, besides microbiological limitation, grape seed oil nanofiber coating was found to be highly effective against the rapid oxidation in fish and kashar samples stored at 4 +/- 1 degrees C (p < 0.05). The use of grape seed oil within nanoformulation effectively provided obtaining higher quality products having two different matrices in the food industry. Therefore, this nano methodology provided with the electrospinning technique could play a guiding role for different food products in the industry as well.