Aram Bostan
Food Nanotechnology Department, Research Institute of Food Science and Technology (RIFST), Mashhad, I.R. IRAN
[ 1 ] - The Effect of Ziziphora clinopodioides Essential Oil and Nisin on Chemical and Microbial Characteristics of Fish Burger during Refrigerated Storage
Ziziphora clinopodioides is from the genus of Ziziphora and family of Lamiaceae,which grows in Iran and Turkey. This study was conducted to preserve the chemical and microbial quality of trout fish burger during storage using Ziziphora clinopodioides essential oil (ZEO) individually and in combination with nisin. Firstly, the chemical composition of ZEO was deter...
[ 2 ] - Sensory Analysis of Fish Burgers Containing Ziziphora clinopodioides Essential Oil and Nisin: The Effect of Natural Preservatives and Microencapsulation
The present study aimed to evaluate the effect of free and microencapsulated Ziziphora clinopodioides Essential Oil (ZEO) and Nisin individually and in combinationon sensory characteristic and shelf life of fish burger during 20 days of storage at 4±1˚C. Fish burgers were prepared and treated with free and microencapsulated form of ZEO and Nisin in 15 treatments and evaluated by 20...
[ 3 ] - Production of Nanocapsules Using Salvia Leriifolia Leaf Extract and Assessing Effects of the Extract and Nanocapsules Containing the Extract on Microbial Properties in Sausages During the Shelf Life
Background and Objectives: Researches have shown that converting bioactive compounds to nanoscales increases their effectiveness due to their size surface area. Therefore, use of antimicrobial compounds at nanoscales can progress their effectiveness, decreasing their necessary concentrations. Salvia leriifolia, with valuable secondary metabolites such as flavonoids and alkaloids, includes a hig...
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