نوشين زمرديان

Today, there is a growing desire for biodegradable and antioxidant packaging as one of the appropriate technologies to prevent food oxidation. The aim of this study was to prepare a new biodegradable coating containing free essential oil of zataria multi flora and zataria multi flora pickling emulsion. FT-IR information showed some new interactions between chitosan and pickling emulsion. Despite the increase in yellowness and decrease in whiteness index zataria multi flora, Pickering emulsion improves mechanical hardness and leads to reduction of water vapor permeability (WVP). The mechanical properties and color of the films were significantly improved by adding free essential oil and pickering emulsion of zataria multi flora. In fact, in the microbial and chemical eva‎luation, it shows that the free essential oil and Pickering emulsion of Shirazi thyme covered in chitosan coating led to a delay in microbial and chemical spoilage and an increase in shelf life during storage at refrigerator temperature. Shirazi Thyme Pickering Emulsion allows the controlled release of bioactive agents on fish to increase antimicrobial and antioxidant activity over 16 days compared to Shirazi Thyme Free Essential Oil. Therefore, chitosan coatings containing Shirazi thyme Pickering emulsion should be considered as a potential active packaging in the meat industry.

آويشن شيرازي , كيتوزان , امولسيون پيكرينگ , ماهي قزل آلا

Zataria multiflora , chitosan , pickering emulsion , salmon

nooshin zomorodiyn

dr.nabi shariati