Experimental and kinetic investigation of the plasma catalytic dry reforming of methane over perovskite LaNiO3 nanoparticlesby Xiao-Gang Zheng, Shi-Yu Tan, Li-Chun Dong, Shao-Bo Li, Hong-Mei Chen, Shun-An Wei

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Available online 28 April 2015


Pomegranate juice


Zataria multiflora essential oil

The objective of present study was to investigate the effect of pomegranate juice (PJ) and chitosan (CH) coating ora essential oil (ZEO) on the shelf-life of chicken breast meat during refrigerated

The fresh meat is very sensitive to spoilage bymicrobial growth and excessively cultivated in Asia, North Africa, the Mediterranean and the aroma and mouthfeel ainly the presence of s (primarily citric and ompounds, including zquez‐Araújo, Koppel,

Innovative Food Science and Emerging Technologies 29 (2015) 280–287

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Innovative Food Science an .enicity. The excessive demand for natural preservatives results in their extended utility (Giatrakou & Savvaidis, 2012).

Acidification using organic acids and natural acidic fruit juices such

Chambers Iv, Adhikari, & Carbonell‐Barrachina, 2011). Recently, the great antioxidant potency from different components of pomegranate fruit such as juice, peel and seeds have been discovered (Gil, Tomás-(Vaithiyanathan, Naveena, Muthukumar, Girish, & Kondaiah, 2011).

Nowadays, synthetic preservatives are being applied to prevent the microbial growth and as well as retarding the oxidation reactions in meat. The consumers are unsatisfied from various chemical preservatives because of their side effects such as carcinogenicity and teratogeresults from the combination of various taste, sensations. The distinguished taste is due to m sugars (glucose and fructose) and organic acid malic acids). The aroma contains volatile c alcohols, aldehydes, ketones, and terpenes (Váoxidative reactions. High level protein and moisture cause microbial spoilage of meat while the aerobic condition induces oxidation of lipid and protein. Decreasing microbial growth and delaying lipid and protein oxidation during storage can increase the shelf-life of meat

Middle East (Sarkhosh, Zamani, Fatahi, & Ebadi, 2006). Pomegranate juice products are one of themost popular flavorings used to give flavor to several foods such as chicken, fish, salads and appetizers, in Iran and

Turkey (Karabiyikli & Kisla, 2012). Pleasant flavor of pomegranate juiceas pomegranate juice is an extensively used m to extend the shelf-life (Sengun & Karapina ⁎ Corresponding author. Tel.: +98 4432972620; fax: +

E-mail address: j.aliakbarlu@urmia.ac.ir (J. Aliakbarlu) http://dx.doi.org/10.1016/j.ifset.2015.04.007 1466-8564/© 2015 Elsevier Ltd. All rights reserved.Wolf-Hall, 2002). Pomegranate (Punica granatum L.) from the

Punicaceae family is an important commercial fruit crop that is1. IntroductionChicken meat

Oxidationwere stored at 4 °C for 20 days and analyzed at 5-day intervals. All of treatments significantly decreased total viable counts, Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae, Psychrotrophic bacteria and yeasts– molds as compared control during the storage period. Peroxide value, Thiobarbituric acid reactive substance values and protein oxidation significantly were lower in all of treatments than control. PJ gave a pleasant effect on sensory attributes and chitosan coating enriched with ZEO significantly improved sensory scores. In conclusion, PJ can be suggested as a replacement to synthetic preservatives as well as synthetic flavorings in chicken breast meat.

Industrial relevance: Chicken meat is susceptible to rapid spoilage due to high level protein and moisture. Then, food industries are recently finding methods to extend its shelf-life. The various chemical preservatives are generally undesired by consumers because of their adverse effects. Therefore, natural additives such as pomegranate juice, not only give appropriate color and flavor to foods but also they can extend the shelf-life of foods. The objective of this study was to introduce a new and palatable product resulting from dipping chicken breast meat in pomegranate fruit juice and its preservation with chitosan coating enriched with Z. multiflora

Boiss essential oil under refrigerated storage. © 2015 Elsevier Ltd. All rights reserved.Received in revised form 11 April 2015

Accepted 13 April 2015 storage. Treatments examinedwere the following: Control, PJ, PJ–CH, PJ–CH–Z 1%, and PJ–CH–Z 2%. The samplesReceived 6 December 2014 enriched with Zataria multiflEffect of pomegranate juice dipping and ch

Zataria multiflora Boiss essential oil on the during refrigerated storage

Behnaz Bazargani-Gilani, Javad Aliakbarlu ⁎, Hossein T

Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia Unive a b s t r a c ta r t i c l e i n f o j ourna l homepage: wwwethod in food processing r, 2004; Vijayakumar & 98 4432771926. .osan coating enriched with elf-life of chicken meat k , Urmia, Iran d Emerging Technologies l sev ie r .com/ locate / i fsetBarberán, Hess-Pierce, Holcroft, & Kader, 2000). The antioxidant activity of pomegranate juice is higher than other fruit juices and beverages (Seeram et al., 2008). This antioxidant activity is correlated to the high level of phenolic compounds, including anthocyanins (3-glucosides and 3,5-diglucosides of delphinidin, cyanidin, and pelargonidin), 281B. Bazargani-Gilani et al. / Innovative Food Science and Emerging Technologies 29 (2015) 280–287ellagic acid, punicalin, punicalagin, pedunculagin and various flavanols (Alighourchi, Barzegar, & Abbasi, 2008; Miguel, Fontes, Antunes,

Neves, & Martins, 2004). Pomegranate anthocyanins are sensitive compounds to oxidation that will be degraded by enormous destructive reactions during storage and processing (Wrolstad, Durst, & Lee, 2005).

Chitosan, a highmolecularweight cationic polysaccharide, produced by the deacetylation of chitin, is widely used in phenolic preservation of some fruits, such as pomegranate, litchi (De Reuck, Sivakumar, &

Korsten, 2009) and raspberries (Zhang & Quantick, 1998) because of its excellent film forming and anti-fungal, bio-safe and biochemical properties (Lin & Chao, 2001). Recently, these properties of chitosan have been improved by incorporation of essential oils into chitosan films or coatings. Incorporation of essential oils into chitosan films or coatings can not only increase the film's antimicrobial and antioxidant properties but also decrease water vapor permeability and retard lipid oxidation of the product on which the film is used (Giatrakou,