Impact of Sweet Potato Starch-Based Nanocomposite Films Activated With Thyme Essential Oil on the Shelf-Life of Baby Spinach Leaves
Abstract
:1. Introduction
2. Materials and Methods
2.1. Bacterial Strains
2.2. Antibacterial Activity of Thyme Essential Oil
2.3. Preparation of SPS/Clay-TEO Solution
2.4. Preparation of Nanocomposite Films
2.5. Antibacterial Activity of the Film
2.6. Antimicrobial Effects of Films on Inoculated Baby Spinach Leaves During Refrigerated Storage
2.6.1. Baby Spinach Leaves Preparation
2.6.2. Microbiological Analysis of Spinach Samples
2.7. Sensory Evaluation of Baby Spinach Leaves
2.8. Statistical Analysis
3. Results
3.1. Antimicrobial Activity of the Pure Thyme Essential Oil
3.2. Antimicrobial Activity of Films
3.3. The Effect of Films on Total Viable Count, Yeast and Mold Growth of Baby Spinach Leaves
3.4. The Antibacterial Effect of the Films on Baby Spinach Leaves Inoculated with E. coli and S. Typhimurium
3.5. Sensory Evaluation of Baby Spinach Leaves
4. Discussion
4.1. Antimicrobial Activity of Pure Thyme Essential Oil
4.2. Antimicrobial Activity of the Films
4.3. The Effect of Films on Total Viable Count, Yeast and Mold Growth of Baby Spinach Leaves
4.4. The Antibacterial Effect of Films on Baby Spinach Leaves Inoculated with E. coli and S. Typhimurim
4.5. Sensory Evaluation of Baby Spinach Leaves
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Treatment | MMT (%) | TEO (%) | Inhibition Zone (mm) | |
---|---|---|---|---|
E. coli | S. Typhymurium | |||
1 | 0 | 0 | 0 | 0 |
2 | 3 | 0 | 0 | 0 |
3 | 3 | 2 | 3 | 3 |
4 | 3 | 4 | 5 | 5 |
5 | 3 | 6 | 10 | 7 |
Day | Microorganisms | Unwrapped | Treatment | ||||
---|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | |||
Log Colony Forming Unit (CFU)/g | |||||||
Day 2 | TVC | 2.80 | 2.50 | 2.34 | 1.00 | 1.00 | 0.69 |
Yeast/Mold | 1.70 | 1.63 | 0.5 | ND | ND | ND | |
Day 8 | TVC | 3.00 | 2.04 | 1.00 | ND | ND | ND |
Yeast/Mold | 1.80 | 1.75 | ND | ND | ND | ND |
Treatment | Microorganism | Log CFU/g | ||||
---|---|---|---|---|---|---|
Day 2 | Day 4 | Day 6 | Day 8 | |||
1 | E. coli | Unwrapped | 1.60 | 1.60 | 2.47 | 3.00 |
wrapped | 1.20 | 1.20 | 1.15 | 1.10 | ||
Salmonella | Unwrapped | 2.04 | 2.95 | 2.25 | 6.80 | |
wrapped | 1.08 | ND | ND | ND | ||
2 | E. coli | Unwrapped | 2.00 | 2.90 | 3.60 | 3.75 |
wrapped | 1.30 | ND | ND | ND | ||
Salmonella | Unwrapped | 1.69 | 2.60 | 2.80 | 3.00 | |
wrapped | 1.60 | 1.00 | ND | ND | ||
3 | E. coli | Unwrapped | 2.07 | 1.00 | 4.00 | 4.30 |
wrapped | 1.30 | ND | DN | DN | ||
Salmonella | Unwrapped | 1.30 | 1.00 | 3.00 | 3.69 | |
wrapped | DN | DN | DN | DN | ||
4 | E. coli | Unwrapped | 2.84 | 2.90 | 3.00 | 3.00 |
wrapped | DN | DN | DN | DN | ||
Salmonella | Unwrapped | 2.84 | 3.23 | 3.96 | 4.30 | |
wrapped | DN | DN | DN | DN | ||
5 | E. coli | Unwrapped | 2.90 | 2.95 | 3.07 | 4.84 |
wrapped | DN | ND | DN | DN | ||
Salmonella | Unwrapped | 2.30 | 2.47 | 4.00 | 4.90 | |
wrapped | ND | ND | DN | DN |
Days | Unwrapped | Treatment | ||||
---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | ||
color | ||||||
1 | 8.0 ± 0.00 a | 8.0 ± 0.00 a | 8.0 ± 0.00 a | 9.0 ± 1.00 a | 8.0 ± 0.00 a | 8.5± 0.70 a |
8 | 7.0 ± 0.01 a | 7.0 ± 0.03 a | 7.0 ± 0.82 a | 7.0 ± 0.96 a | 7.0 ± 0.5 a | 7.5 ± 0.58 a |
Odor | ||||||
1 | 7.0 ± 0.02 a | 7.5 ± 0.00 a | 7.5 ± 0.00 a | 8.0 ± 0.50 a | 8.0 ± 0.70 a | 8.0 ± 0.70 a |
8 | 7.0 ± 0.01 a | 7.0 ± 0.00 a | 7.0 ± 0.00 a | 7.0 ± 0.00 a | 7.5 ± 0.70 a | 7.5 ± 0.70 a |
Overall appearance | ||||||
1 | 8.0 ± 0.00 a | 8.0 ± 0.01 a | 8.0 ± 0.00 a | 8.0 ± 0.01 a | 8.5 ± 0.05 a | 8.0 ± 0.04 a |
8 | 8.0 ± 0.00 a | 7.0 ± 0.00 a | 7.0 ± 0.00 a | 8.0 ± 0.00 a | 8.0 ± 0.70 a | 8.5 ± 0.70 a |
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Issa, A.; Ibrahim, S.A.; Tahergorabi, R. Impact of Sweet Potato Starch-Based Nanocomposite Films Activated With Thyme Essential Oil on the Shelf-Life of Baby Spinach Leaves. Foods 2017, 6, 43. https://doi.org/10.3390/foods6060043
Issa A, Ibrahim SA, Tahergorabi R. Impact of Sweet Potato Starch-Based Nanocomposite Films Activated With Thyme Essential Oil on the Shelf-Life of Baby Spinach Leaves. Foods. 2017; 6(6):43. https://doi.org/10.3390/foods6060043
Chicago/Turabian StyleIssa, Aseel, Salam A. Ibrahim, and Reza Tahergorabi. 2017. "Impact of Sweet Potato Starch-Based Nanocomposite Films Activated With Thyme Essential Oil on the Shelf-Life of Baby Spinach Leaves" Foods 6, no. 6: 43. https://doi.org/10.3390/foods6060043