Multiflora Boiss Essential Oil Research Articles

Effect of sage seed gum film incorporating Zataria multiflora Boiss essential oil on the storage quality and biogenic amine content of refrigerated Otolithes ruber fillets

The effect of an edible film based on sage seed gum (SSG) incorporating 3 % Zataria multiflora Boiss essential oil (ZEO) was investigated on the storage quality and shelf life of tiger-tooth croaker (Otolithes ruber) fillets during storage at 4 ± 1 °C compared to the control film (SSG film without ZEO) and the Cellophane. The SSG-ZEO film significantly decelerated microbial growth (evaluated by total viable count, total psychrotrophic count, pH, TVBN) and lipid oxidation (evaluated by TBARS) compared to the others (P ˂ 0.05). The antimicrobial activity of ZEO was the highest and the lowest on E. aerogenes (MIC: 0.196 μL/mL) and P. mirabilis (MIC: 0.977 μL/mL), respectively. E. aerogenes was identified as an indicator biogenic amine-producer in O. ruber fish at refrigerated temperature. The active film significantly lowered biogenic amine accumulation in the samples inoculated with E. aerogenes. A clear relationship was observed between the release of ZEO's phenolic compounds from the active film to the headspace and the reduction of microbial growth, lipid oxidation, and biogenic amine production in the samples. Consequently, SSG film containing 3 % ZEO is proposed as a biodegradable antimicrobial-antioxidant packaging to extend the shelf life and decrease the biogenic amine production in refrigerated seafood.

The impact of Zedo gum based edible coating containing Zataria multiflora Boiss essential oil on the quality enhancement and shelf life improvement of fresh buffalo meat

The impact of Zedo gum based edible coating containing Zataria multiflora Boiss essential oil on the quality enhancement and shelf life improvement of fresh buffalo meat

Side effects of Zataria multiflora Boiss (Lamiaceae) essential oil on predation and life table parameters of Amblyseius swirskii Athias-Henriot (Acari: Phytoseiidae)

The predatory mite, Amblyseius swirskii Athias-Henriot (Acari: Phytoseiidae) is one of the most promising candidates for biological control of some economically important mites and insect pests such as spider mites, whiteflies, and thrips. Western Flower Thrips (WFT), Frankliniella occidentalis (Pergande) (Thysanoptera: Thripidae) is a severe economic pest for many crops in the world. In this study the lethal concentrations of Shirazicum thymus: Zataria multiflora Boiss (Lamiaceae) essential oil was calculated to the adult stage of the WFT. Side effects LC30 and LC50 of the essential oil were assessed on life table parameters and functional response of A. swirskii. Experiments were carried out in growth chambers at 25 ± 1 °C, 60 ± 10% RH, and 16: 8 h (Light: Dark) photoperiod. We utilized the age-stage, two-sex life table method to evaluate the life history features and population growth of A. swirskii on WFT. For assessing the functional response, the first instar of WFT was offered as prey to the adult female of A. swirskii with densities of 2, 4, 8, 16, 32, and 64. The LC50 concentration of the essential oil resulted in lower fecundity (15.05 eggs/female) in comparison with the control (19.8 eggs/female). The application of LC50 and LC30 concentrations also resulted in a significant decrease in net reproductive rate (R0) (8.9, 6.6, and 4.5 eggs per individuals), intrinsic rate of increase (rm) (0.116, 0.093, and 0.077 day -1), finite rate of increase (λ) (1.123, 1.097, and 1.079 day -1), but an increase in mean generation time (T) (18.5, 20.1, and 19.5 days) (for control, LC30, and LC50, applications, respectively). A type II functional response was detected for A. swirskii fed on WFT first instar in all treatments. Adult females of A.swirskii had the highest attack rate (a) (0.11± 0.01 h-1) and shortest handling time (1.61± 0.46h) on control treatment. In conclusion, although Z. multiflora essential oil had potential against F. occidentalis to be applied in integrated pest management programs, the lethal side effects of selected essential oil on the predatory mite, A. swirskii should be considered.

A systematic review and meta-analysis of the use of plant essential oils and extracts in the development of antimicrobial edible films for dairy application.

The purpose of this review was to assess the use of plant essential oils and extracts (PEOE) in the development of antimicrobial edible films for dairy application through a systematic review and meta-analysis. All studies published in multiple databases were explored via PRISMA protocol on November 1, 2022. According to the results, the interquartile range of pathogen reduction potential of essential oil (EO) in dairy products, irrespective of EO, film and product type, was 0.10 - 4.70 log CFU g-1 per % concentration. The findings from 38 articles indicate that among all EOs or their compounds, Zataria multiflora Boiss in protein film, thyme in protein film, Z. multiflora Boiss EO in protein film, Trans-cinnamaldehyde in carbohydrate film and lemongrass EO in protein film had extraordinary pathogen reduction potential on important foodborne pathogens. In the case of plant extract, fish gelatin film with Lepidium sativum extract, whey protein isolate film loaded with oregano EO and carboxymethyl cellulose film with clove EOs had the highest antimicrobial effect on mesophilic bacteria (9.50 log CFU g-1 per % concentration), yeast-mold (2.63 log CFU g-1 per % concentration) and mesophilic/ psychrophilic counts (> 9.06 log CFU g-1 per % concentration), respectively. Listeria monocytogenes is the primary species of interest; whereas, mesophiles and mold-yeast populations were the most investigated microbiota/mycobiota in cheese with PEOE-incorporated film. In light of these findings, the choice of PEOE at appropriate concentrations with the selection of appropriate edible film may improve the safety, sensory, and shelf life of dairy products.

Bioactive gliadin electrospinning loaded with Zataria multiflora Boiss essential oil: Improves antimicrobial activity and release modeling behavior.

This study aimed to produce electrospun gliadin nanofibers containing Zataria multiflora Boiss essential oil (ZMEO) (5, 10, and 15% w/w), thereby developing active, sustained-release antimicrobial mats. By increasing the level of the ZMEO, the zeta potential and electrical conductivity increased, but the viscosity and consistency index decreased. All feed solutions demonstrated shear-thinning behavior, and the power law model was the best model. Field emission scanning electron microscopy (FESEM) images proved that the gliadin nanofibers showed a uniform, beaded-free structure at different levels of ZMEO, with an average diameter of between 403.87 ± 15.29 and 522.19 ± 11.23 nm. Increments in the level of ZMEO decreased the mats' tensile strength and Young's modulus but increased their elongation at break. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analysis confirmed that the ZMEO was well loaded within these structures, augmenting its thermal stability. The studied Gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa) were more resistant to the ZMEO than the Gram-positive bacteria (Bacillus cereus and Staphylococcus aureus). The Peleg model was the most suitable model for describing the ZMEO release behavior, the mechanism of which was primarily Fickian diffusion.

The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets

ABSTRACT The objective of the present study was to reduce lipid oxidation and preserve sensory quality of fish fillets maintained under refrigerator condition. The lactoperoxidase system (LPOS) or Zataria multiflora Boiss essential oil (ZEO) was added individually or in combination in biodegradable coatings. Fish fillets were analyzed for peroxide value (PV), free fatty acid value (FFA), fatty acid profile, thiobarbituric acid reactive substances (TBARS) value, and sensory evaluation. Suppressive effect of ZEO and LPOS was seen in the combined groups; so that PV value ranged from 0.32 (0 day) and 0.41 (4 day) meq/kg to 1.97 meq/kg on day 8. The lowest amount of TBARS (1.54 mg MDA/kg) and FFA (1.84% of oleic acid) was obtained in the samples treated with alginate coating containing LPOS and ZEO 1% at the end of storage. The use of ZEO and natural preservatives such as LPOS is presented as alternatives to chemical preservatives in seafood.

Characterization of a novel antimicrobial film based on sage seed gum and Zataria multiflora Boiss essential oil

Characterization of a novel antimicrobial film based on sage seed gum and Zataria multiflora Boiss essential oil

In vitro antibacterial activity of gelatin-nanochitosan films incorporated with Zataria multiflora Boiss essential oil and its influence on microbial, chemical, and sensorial properties of chicken breast meat during refrigerated storage

Fresh proteinaceous products with animal origin have a short shelf life. Therefore, this study was done to evaluate the effects of novel films based on the combination of gelatin and nanochitosan incorporated with different concentrations of Zataria multiflora Boiss. essential oil (ZMEO) (0, 0.3, 0.6 and 0.9 % v/v) against two food borne pathogens including Listeria monocytogenes and Salmonella Typhimurium. Afterwards, the effect of films on the microbial, chemical, and organoleptic properties of chicken breast meat was evaluated during refrigerated storage for a period of 14 days. Based on the in vitro findings, the pure gelatin-nanochitosan (GNC) film or GNC film containing different concentration of ZMEO had antibacterial activity against L. monocytogenes, whilst only GNC films containing 0.6 or 0.9 % ZMEO showed antibacterial activity against S. Typhimurium. Also, results showed that the microbial population of chicken breast meat wrapped with GNC films containing ZMEO decreased at least 2 log CFU/g compared to control (P < 0.05). The final total volatile base nitrogen (TVB-N) value for the control sample was 37.52 mg/100 g, whilst the TVB-N values for samples wrapped with GNC films containing ZMEO evermore remained below 25 mg/100 g during the study. At the end of the study, the peroxide values (PV) of control samples reached 8.42 meq/1000 g of lipid, while the values for the wrapped samples remained below 6.52 meq/1000 g of lipid. In conclusion, GNC films containing 0.9 % ZMEO extended the shelf life of chicken breast meat during refrigerated storage for at least 14 days.

Characterization of a Novel Antimicrobial Film Based on Sage Seed Gum and &lt;i&gt;Zataria multiflora Boiss&lt;/i&gt; Essential Oil

As many consumers concerns about using synthetic materials to maintain foods' quality and safety, we developed an active packaging based on sage seed gum (SSG) and Zataria multiflora Boiss essential oil (ZEO). Pre-test studies indicated that 0.8% SSG would be optimum for film preparation based on casting procedure. In the next step, 1 to 6% ZEO was incorporated into the film-forming solution. Increasing ZEO concentration significantly decreased tensile strength and elastic modulus without considerable alteration in elongation at break (P < 0.05). Antioxidant activity of ZEO-contained films dose-dependently increased from ~0% (a film without ZEO) to 38.53% (a film containing 6% ZEO). The active films also conferred excellent antimicrobial activity against four histamine-producing bacteria with the highest effect on Enterobacter aerogenes. Increasing ZEO concentration resulted in a gradual increment of total color difference (ΔE*) and opacity. SEM images illustrated improved films' structure homogeneity due to ZEO addition. Thermogravimetric analysis showed that ZEO might increase the thermal stability of low molecular weight SSG polymers. ZEO incorporation decreased hydroxyl bonds and increased ester bonds based on FTIR curves. Moreover, it declined moisture content and total solubility and improved water vapor and oxygen barrier properties. Consequently, the use of SSG films containing ZEO is proposed for food packaging applications.

Characterization of a Novel Antimicrobial Film Based on Sage Seed Gum and Zataria Multiflora Boiss Essential Oil

Characterization of a Novel Antimicrobial Film Based on Sage Seed Gum and Zataria Multiflora Boiss Essential Oil

Accelerative effect of topical Zataria multiflora essential oil against infected wound model by modulating inflammation, angiogenesis, and collagen biosynthesis

Context Zataria multiflora Boiss (Lamiaceae) essential oil (ZME) is believed to be a bactericide herbal medicine and might alleviate negative effects of infection. Objective This study evaluates the effects of an ointment prepared from ZME (ZMEO) on infected wounds. Materials and methods A full-thickness excisional skin wound was surgically created in each mouse and inoculated with 5 × 107 suspension containing Pseudomonas aeruginosa and Staphylococcus aureus. The BALB/c mice (n = 72) were divided into four groups: (1) negative control that received base ointment (NCG), (2) positive control that daily received Mupirocin® (MG), (3) therapeutic ointment containing 2% ZMEO and (4) therapeutic ointment containing 4% ZMEO, for 21 days. Wound contraction, total bacterial count, histopathological parameters, antioxidant activity, qRT-PCR analysis for expression of IL-1β, TNF-α, VEGF, IGF-1, TGF-β, IL-10, and FGF-2 mRNA levels were assessed on days 3, 7, and 14 following the wounding. Results Topical administration of ZMEO significantly decreased the total bacterial count and wound area and also expression of IL-1β and TNF-α compared to the control groups (p < 0.05) in all days. This could also increase significantly the expression of TGF-β, IL-10 IGF-1, FGF-2, and VEGF, and also angiogenesis, fibroblasts, fibrocytes, epithelialization ratio, and collagen deposition and improve antioxidant status compared to the control group (p < 0.05). Discussion and conclusion ZMEO accelerated the healing process of infected wounds by shortening the inflammatory factors and increasing proliferative phase. Applying ZMEO only and/or in combination with chemical agents for the treatment of wound healing could be suggested.

Saccharomyces cerevisiae as a delivery system of Zataria multiflora Boiss. essential oil as a natural preservative for food applications: Encapsulation of Iranian Zataria multiflora Boiss. essential oil.

The following study is an evaluation of the encapsulation, stability and release profile of Iranian Zateria multiflora boiss essential oil (ZEO) in Saccharomyces cerevisiae yeast cells. Encapsulation was performed with different essential oil / yeast weight ratios at different temperatures. The encapsulation efficiency and stability of the loaded yeasts and the release profiles of carvacrol and thymol (as the main active ingredients of ZEO) were also investigated. The encapsulation efficiencies of carvacrol and thymol at a ZEO / yeast weight ratio of 1.25 were 30.9% ± 0.01% and 44.5% ± 0.02%, respectively. Loaded yeast cells were stable during the 4-week storage period. Both carvacrol and thymol showed substantial releases of around 60% during the first hour and around 70% during the second hour at two different water temperatures, followed by steady release. Zateria multiflora boiss essential oil can be encapsulated effectively in S. cerevisiae yeast cells, refrigerated without degradation, and released efficiently. Zateria multiflora boiss essential oil encapsulated into S. cerevisiae yeast may be used as a potential preservative for the food and drug industry. © 2020 Society of Chemical Industry.

Effect of alginate coatings containing Zataria Multiflora Boiss essential oil in forms of coarse emulsion and Nano-emulsion on inoculated Escherichia coli O157:H7 in beef fillets

The present study aimed to compare the inhibitory effects of alginate coatings containing Zataria multiflora Boiss essential oil (ZMEO) in the forms of coarse emulsion and nano-emulsion on the growth of inoculated Escherichia coliO157: H7in beef fillet during 16 days of refrigeration at the temperature of 4 . Alginate solutions (3%) with various concentrations of ZMEO (0.25%, 0.5%, and 1%) were prepared, and the coarse emulsion and nano-emulsion forms were also prepared. The beef fillets were inoculated with E. coliO157: H7(1.5×105 log CFU/g) and immersed in various alginate treatments, and the bacterial count was performed during refrigeration on days zero, four, eight, 12, and 16.The obtained results indicated that the alginate coating containing ZMEO in both forms (coarse/nano-emulsion) was a proper candidate to control E. coliO157: H7at the temperature of 4°C. However, the antibacterial effects were more significant on the samples treated by the nano-emulsion form compared to the coarse emulsion form and controls. In addition, the lowest bacterial growth was observed in the samples coated with the alginate nano-emulsion containing 1% ZMEO (5.3±0.24 log CFU/g) at the end of storage. Therefore, it could be concluded that the use of alginate coatings containing ZMEO (particularly in the nano-emulsion form) could effectively decrease the growth of E. coliO157: H7 during storage, and this natural additive could be applied in the food industry, especially the meat industry.

Efficacy and Safety of Zataria multiflora Boiss Essential Oil against Acute Toxoplasmosis in Mice

Broad spectrums of pharmacological properties, including antimicrobial activity have been attributed to Zataria multiflora Boiss (Laminaceae). The in vivo efficacy and safety of Z. multiflora essential oil (ZM-EO) were evaluated against acute toxoplasmosis caused by Toxoplasma gondii (Sarcocystidae) in mice. Z. multiflora (aerial parts) was obtained from the rural districts of Kerman city (Kerman Province) Southwestern Iran, in May of 2016. Male NMRI mice were orally treated with normal saline (control group) and ZM-EO at the doses of 0.2 and 0.4 mL/kg once a day for 14 d (8 mice in each group). On the 15th day, the mice were infected with 104 tachyzoites of T. gondii RH strain by intraperitoneal route. The mortality rate and parasite load were determined in the infected mice. Additionally, 24 mice were applied to examine the sub-acute toxicity of ZM-EO at the above doses after treatment during 14 d. GC/MS analysis displayed that the key constituents were thymol (45.4%), carvacrol (23%) and p-cymene (10.6%), respectively. Overall, 100% mortality was observed on the 8th and 9th days in treated mice with the concentrations of 0.2 and 0.4 mL/kg, respectively. The mean number of tachyzoites in the mice treated with 0.2 and 0.4 mL/kg of ZM-EO were 189×104 and 76×104 cell/mL, respectively, meaningfully (P<0.05) reduced compared with the control mice. Results also demonstrated that ZM-EO had no important toxicity on mice. The results demonstrated the efficacy of ZM-EO against acute toxoplasmosis. Nevertheless, supplementary surveys are mandatory to examine its precise effects, mainly immunomodulatory effect on toxoplasmosis.

Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

In this study, the effect of edible coarse/nanoemulsions of alginate as coating containing Zataria multiflora Boiss essential oil (ZEO) on the microbial quality of fish fillets was investigated at three concentrations (i.e. 0.25%, 0.5% and 1% [w/v]) in 16 days of storage at 4°C. Moreover, a comparison was made between the fabricated coarse emulsion and nanoemulsion coatings by particle size and polydispersity index analyses. Sample analysis was performed with regard to total viable count (TVC), total psychrophilic count (TPC), hydrogen sulphide-producing bacteria count (HSC) and Enterobacteriaceae count (ENC) on days 0, 4, 8, 12 and 16. According to the findings, all the samples showed increased microbial counts during the storage periods. The highest reduction rates of TVC (about 2 log CFU/g), TPC (about 1 log CFU/g), HSC (about 1.5 log CFU/g) and ENC (about 3 log CFU/g) were observed in the nanoemulsion of alginate containing 1% w/v ZEO (NE 1%) samples, compared with alginate and control samples. The microbial growth was significantly inhibited in all treatments, compared with that in the control (p < .05). Accordingly, it can be concluded that nanoemulsion coating was more effective than coarse emulsion to prolong the durability of fish fillets and revealed a faster and greater inhibition of microbial flora, compared with coarse emulsions during the storage time.

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract.

Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Zataria multiflora Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO2 and 80% N2 atmosphere. The spoilage microbial growth, i.e., lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Micrococcaceae, molds and yeasts, the pH value, and the production of biogenic amines in the sausages were monitored weekly and compared with a control sausage during a 35-day storage period. Furthermore, 349 colonies of presumptive LAB (isolated from the De Mann, Rogose-Sharpe agar plates) were identified using a MALDI-TOF-based method. Growth levels to ≈ 9 Log colony forming units (CFU) per g were reached by LAB, with a predominance of Lactobacillus sakei. Enterobacteriaceae and B. thermosphacta also showed significant growth (up to 6 Log CFU/g). Biogenic amine levels increased, and tyramine values overcame 250 mg/kg. The study could not demonstrate a significant effect of antimicrobial source treatments in any of the characteristics studied, and thus, the shelf-life of sausages.

Evaluation of the Synergistic Antioxidant Effect of Resveratrol and Zataria multiflora Boiss Essential Oil in Sodium Alginate Bioactive Films

Biodegradable films are appropriate alternatives to synthetic polymers due to their potential to enhance food safety and their function as a carrier for wide a range of food additives especially natural antioxidants. The aim of this study was to compare the potential antioxidant activities of sodium alginate films containing resveratrol (RES) alone and in combination with Zataria multiflora essential oil (ZEO) using an in vitro model. At first, the major chemical compositions of ZEO were evaluated by GC/MS. Then, the amount of phenolic compounds of sodium alginate films were evaluated by total phenolic contents assay and antioxidant activities of films were evaluated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Finally, the concentrations of ZEO and RES which showed better antioxidant activities in sodium alginate films were incorporated to films in combination forms to evaluate their synergistic effects. According to gas chromatography-mass spectrometry (GC/MS) analysis, 35 compounds of ZEO were identified and Thymol (37.94%), p-Cymene (9.50%) and 3-Carene (4.98%) were the most important compounds of essential oil, respectively. The results of the radical scavenging evaluations, showed better antioxidant activities of the films containing RES than the films containing ZEO and Butylated hydroxytoluene (BHT). Also, the combined uses of ZEO and RES into alginate films had the synergistic effects (P<0.05). Therefore, it can be concluded that alginate films incorporated with the combination of ZEO and RES is the appropriate option to postpone the oxidative reactions and can be used as natural antioxidant in the food packaging industry.

Antibacterial and Antioxidant Characteristics of Zataria multiflora Boiss Essential Oil and Hydroalcoholic Extract of Rhus coriaria L.

Background: The increasing demand for natural preservatives results in their extended usefulness. The objective of the present study was to investigate the physicochemical and antioxidative characteristics of Rhus coriaria L. (sumac) fruit and comparison of its antioxidative and antibacterial activity with Zataria multiflora Essential Oil (ZEO) as native Iranian natural additives.&#x0D; Methods: Antioxidant activities of Z. multiflora Boiss and sumac were analyzed by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2, 2'-azino-bis 3-ethylbenzothiazoline-6-sulphonic acid (ABTS). Reducing power tests were used for measuring antioxidant activity. Total phenolic content of extract and essential oil were studied as well. The Minimal Inhibitory Concentration (MIC), Minimal Bactericidal Concentration (MBC), and Fractional Inhibitory Concentration (FIC) of a hydroalcoholic extract of sumac and ZEO against of Salmonella Typhimurium and Listeria monocytogenes were studied. Statistical analysis of data was performed using the SPSS software.&#x0D; Results: The phenolic content in sumac extract (305.65 mg/g) was significantly (p˂0.05) higher than ZEO (179.42 mg/100 g). The highest level of antibacterial activity was demonstrated by ZEO with the MICs of 0.625 for S. Typhimurium and 1.25 mg/ml for L. monocytogenes.&#x0D; Conclusion: Sumac extract showed more potent antioxidative activity than ZEO. However, based on the results of antibacterial activity, ZEO had more potent than sumac extract, significantly.

The protective effect of Zataria multiflora Boiss essential oil on CCl4 induced liver fibrosis in rats

Activation of hepatic stellate cells by free radicals is an initial step in the development of liver fibrosis. Zataria multiflora Boiss (ZM) essential oil as a natural product has antioxidant activity and maybe a suitable candidate for treatment or prevention of the disease. Thus, this study aims to evaluate the protective effect of ZM oil in CCl4 induced liver fibrosis. Male rats were divided into 5 groups, group C: control rats; CO: vehicle control group; CE: rats that received essential oil (500 µl/kg); F: fibrosis group, rat were intraperitoneally injected with CCl4 (1 mL/kg); FE: fibrosis rats that received both CCl4 and ZM essential oil as mentioned above. At the end of the 11th week, serum samples and liver tissues were collected for the evaluation of fibrosis markers, liver enzymes, oxidative stress parameters and histopathological studies. The results showed a significant increase in the activity of serum AST, ALT, total bilirubin, TGF-β1, hyaluronan, and hydroxyproline levels in serum and liver tissues in F group. Also, an abnormality in lipid profile and the existence of oxidative stress was found in serum and liver tissues in F group compared to the control groups. Our study showed that ZM essential oil could ameliorate mentioned parameters. Histopathological examinations confirmed the results of biochemical evaluations.

The Effect of Sodium Alginate Coating Incorporated with Lactoperoxidase System and Zataria multiflora boiss Essential Oil on Shelf Life Extension of Rainbow Trout Fillets During Refrigeration

The present study is aimed at evaluating the effect of functional alginate coating incorporated with Lactoperoxidase (LPOS) and Zataria multiflora Essential Oil (ZEO) or both as natural additives on microbial and chemical characteristics of rainbow trout fillets. Firstly, Different treatments of trout fillets were prepared using ZEO (0.5 and 1%) and LPOS (5%) individually and in combination. Then stored in the refrigerator for 16 days and were analyzed for chemical (pH and Total Volatiles Base-Nitrogen (TVB-N)) and microbial (Total mesophilic viable count, psychotropic count, Shewanella putrefaciens count, and Pseudomonas spp. count) characteristics at 4-day intervals. Results indicated that the combination of ZEO and LPOS had the strongest effect on chemical spoilage parameters (TVN, pH) and spoilage microbial flora of trout fillets during storage; however, samples with the individual use of ZEO or LPOS also had statistically significant(P<0.05) effects on preserving the chemical and microbial quality of trout fillets. According to the results, the application of sodium alginate coating impregnated with LPOS and ZEO especially in combination can control undesirable chemical and microbial changes of fish and extend its shelf life during refrigeration.