Production of an antimicrobial edible coating based on Plantago major seed mucilage in combination with Heracleum persicum essential oil: its properties and application in beef

In this study, the antimicrobial effect of HPEO was evaluated on Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans through the methods of disk diffusion agar, well diffusion agar, minimum inhibitory concentration (micro dilution broth), and minimum bactericidal/fungicidal concentration. Antioxidant potential and total phenolic content were examined through the method of 2,2-diphenyl-1picrylhydrazyl (DPPH) and Folin-Ciocalteu method, respectively. Plantago major seed mucilage (PMSM) edible coatings were prepared at four different concentrations of the HPEO, including 0, 1, 1.5 and 2 percent. The control and the coated beef samples were analyzed periodically for microbiological (total viable count, psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus and fungi), chemical changes (thiobarbituric acid, peroxide value and pH) and sensory attributes (color, odor and total acceptability) of the beef slices coated with pure PMSM at 4°C for 15 days (0, 3, 6, 9, 12 and 15). The minimum inhibitory concentration of the HPEO varied from 0. 5 mg/ml to 4 mg/ml. The total phenolic content (TPC) and antioxidant power were equal to 9.50 mg GAE/g and 57.25 ± 0.2 mg/ml, respectively. PMSM extended the microbial shelf life of beef by 3 days, whereas the PMSM incorporated with (1, 1.5 and 2) HPEO resulted in a significant shelf life extension of the beef by 3, 6 and 9 days, respectively, as compared to the control samples. Thus, PMSM containing HPEO could be used as an active packaging to maintain quality and extend the shelf life of the beef at 4◦C.