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Effect of Cinnamon and Turmeric Nanoparticles Extract in Quality Characteristics of Fresh Ground Beef During Cold Storage

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Effect of Cinnamon and Turmeric Nanoparticles Extract in Quality Characteristics of Fresh Ground Beef During Cold Storage Al-Salmany & Al-Rubeii (2020): Cinnamon and Turmeric nanoparticles January 2020 Vol. 23 (IIb) Effect of Cinnamon and Turmeric Nanoparticles Extract in Quality Characteristics of fresh Ground Beef during cold Storage Ahmed Sami Mohammed Al-Salmany* and Amera Mohammed saleh AL-Rubeii Department of animal production, College of Agricultural Engineering Sciences, University of Baghdad, Iraq *Corresponding author: [email protected] ABSTRACT: The objective of this study was to evaluate the effect of adding different concentrations of cinnamon silver nanoparticles (CAgNPs) and turmeric silver nanoparticles (TAgNPs), on oxidative stability and quality characteristics of fresh ground beef, stored at 2°C for 12 days. In current study, six different treatments of (CAgNPs) and (TAgNPs) were analyzed. These treatments include, T1 positive control treatment (add water), T2 negative control treatment (without addition), T3 (turmeric 248.3 ppm( , T4 (turmeric 496.9 ppm), T5 (cinnamon 83.08 ppm( ,and T6 (cinnamon 166.16 ppm). The treatments were stored for 1, 4, 8 and 12 days. Results were analyzed after the physical and chemical tests conducted. The results of present study were noted that: the addition of Cinnamon and turmeric nanoparticles extracts to ground beef, during cold storage period led to a significant increases (P<0.05) in moisture, protein and fat percentages as compared with control treatment, while these extracts showed a significant decrease (P<0.05) in Thiobarbituric acid (TBA) value as compared with control treatment. on the other side the addition of cinnamon and turmeric nanoparticles extract to ground beef, meat during cold storage revealed a significant increase (P<0.05) in pH value as compared with control treatment, which have shown a higher percentage in water holding capacity (WHC) in the meat, and significant decrease (P<0.05) drip loss percentage in the meat This study concluded that the addition of Cinnamon and turmeric nanoparticles extracts to ground, beef during cold storage have achieved higher antioxidant efficiency through lower oxidation indicator such as thiobarbituric acid (TBA) value, increased pH value and improved water holding capacity (WHC) in the meat and decrease drip loss percentage in the meat. ـــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــ Keywords: Cinnamon, turmeric , nanoparticles, , antioxidant, ground cold beef. http://doi.org/10.36295/ASRO.2020.23227 INTRODACTION: Meat and meat products have a high nutritional value and a source of essential amino acids are necessary for the human body, as well as a source of a group of vitamins B complex and some mineral elements such as iron (Kalalou et al. 2004). Because the chemical and biological of the meat nature, it is damaged during the storage period due to oxidation of fat and microbial growth, which is one of the most influential factors on the quality of food, oxidation effects on the taste, flavor and texture, thereby reducing the shelf life of meat and meat products (Ravyts et al.,2012 and Yolmeh et al., a2014 ). In addition the microbial growth causes food poisoning and economic losses in meat (Andres et al.,2014). for all reasons mentioned above, many studies focused on the used antioxidants in the meat industry, especially the natural antioxidants (McCarthy et al., 2001) which is best than industrial antioxidants because its safe to use and more receptive to consumers and don’t negatively affect for human health ©Annals of Tropical Medicine & Public Health S451 Al-Salmany & Al-Rubeii (2020): Cinnamon and Turmeric nanoparticles January 2020Vol. 23 (IIb) (Meyer et al.,2002). Increased demand for meat products, higher competition and health concerns have led the meat industry to adopt new and innovative ways. In general, the meat industry worldwide focuses on developing new production and processing methods to meet consumer demand and therefore the use of techniques such as nanotechnology can have a significant impact in the meat industry through its use in improving sensory receptivity and antimicrobial as well as the delivery of bioactive substances Accurate to the goal. This technology has been introduced in many industries, including the food and meat industry, and has been used to improve the quality and safety of products such as improving taste, flavor and texture, reducing fat and salt in products, packaging techniques and improving the detection system of pathogens (singh et al. , 2016),the goal of this research is to evaluation of effectiveness natural antioxidants nanoparticles to extend the life of the reservoir of ground beef . MATERIALS AND METHODS: This study occurred in the Graduate Laboratory at Agricultural College, University of Baghdad, and Laboratory in Ministry of Science and Technology, were used leg meat from a local calf after the slaughter, The meat was refrigerated at a temperature of 2°C for 12 hours and catted to small pieces with dimensions of 4-5 cm3 to facilitate the subsequent chopping process by using sterile gloves, and chop the meat with an electric grinding machine and the meat pieces were homogenized together to ensure the distribution of the components of the meat equally, then the meat was divided into six parts with 2.5 kg per part and each part was treated with specific concentration of each subject according to the control treatment. The experiment included six transactions according to the added concentrations of meat and the required tests were conducted after 1, 4, 8 and 12 days of refrigerated storage at 2°C to the effect of the experiment treatment mentioned above on fat oxidation and study the quality of ground cold beef meat. Preparation of green silver nanoparticles by turmeric and cinnamon ethanol extracts were done according to Ojha et al., (2017) and Krishnadhas et al., ( 2017) with some adjustment Five ml of each extracts was sprayed into 95 ml of 10 mM silver nitrate AgNO3 solution (which prepared by dissolving 1.69 g AgNO3 into 1 L dionized water) separately dropwise with a flow rate of 0.2 ml/min under ultrasonic conditions, with an ultrasonic power of 100 W and a frequency of 42 kHz. After sonication for 20 min, the solutions were stirred at 800 rpm at 25°C for 30 min, then kept in dark bottles at 25°C for 24 h. After 24 h, the reaction mixture was purified by centrifugation for 10 min at 10000 rpm to get clear supernatant. The final colloid samples were stored in dark bottles at 4°C. During 48 hours the color of solutions were changed from clear Yellowish orange to greenish yellow for turmeric silver nanoparticles (TAgNPs) and from Light brown to reddish brown for cinnamon silver nanoparticles (CAgNPs), these changes in colors indicate the formation of silver nanoparticles (AgNPs). Was used The atomic force microscopy (AFM) which is one of the foremost tools for imaging, measuring and manipulating material at nanoscale. It offers a capability of three dimensional visualization and both qualitative and quantitative information on many physical properties including size, morphology, surface texture and roughness (Chaudhuri, 2016). The Energy Dispersive X-ray (EDX) test was used. It is an electron microscope technique based on sensitive x-rays, which used to detect elements in the samples and can be used in the medical, biological and research fields. The action of this technique ©Annals of Tropical Medicine & Public Health S451 Al-Salmany & Al-Rubeii (2020): Cinnamon and Turmeric nanoparticles January 2020 Vol. 23 (IIb) depends on that each element has a distinct atomic structure and this different structure can form a set of peaks in the x-ray spectrum due to the different beam of electrons for each material (Goldstein, 2017). Results and discussion: The results of AFM analysis showed both the two dimensional and three dimensional view of CAgNPs and TAgNPs. They were spherical in shape, single or in aggregates. AFM analysis were showed that the average size of particles were (42,32,28 nm) and (48,40,45 nm) for CAgNPs and TAgNPs , respectively (figures 1 and 2). This finding is agree with Korbekandi et al., (2012) they showed that the biosynthesized silver nanoparticles were almost spherical, single (25–50 nm) or in aggregates (100nm). a. 2-D profile of CAgNPs. b. 3-D profile of CAgNPs. c. CAgNPs average size range. Figure (1) (a) AFM image showed two dimintional of CAgNPs. (b) AFM imageshowed three dimintional of CAgNPs. (c) Showed coloumn AFM digram of size range of CAgNPs. ©Annals of Tropical Medicine & Public Health S451 Al-Salmany & Al-Rubeii (2020): Cinnamon and Turmeric nanoparticles January 2020 Vol. 23 (IIb) a. 2-D profile of TNPs. b. 3-D profile of TNPs c. TNPs average size range. Figure (2) (a) AFM image showed two dimintional of TNPs. (b) AFM image showed three dimintional of TNPs. (c) showed coloumn AFM digram of size range of TNPs. Energy Dispersive X-ray (EDX) The X-ray spectroscopy showed the presence of silver element in the nanoparticles of cinnamon (CAgNPS) and turmeric extract( TAgNPs). The EDX spectrum recorded a peak of the silver element at 3 kV, confirming the presence of silver between the nanoparticles( Figure3). These results are consistent with Jegadeeswaran et al. (2012) where it was found that the nanoparticle extract of a Padinatetrastromatica fibrous plant extract recorded a sharp peak EDX spectrum between 2.7 and 4 kV confirming the presence of silver ©Annals of Tropical Medicine & Public Health S451 Al-Salmany & Al-Rubeii (2020): Cinnamon and Turmeric nanoparticles January 2020 Vol. 23 (IIb) Element Wt% N 6.86 O 58.61 Na 5.03 a: CAgNPs Mg 0.95 Al 1.09 Si 11.28 S 1.46 Cl 6.06 K 0.87 Ca 0.52 Fe 0.66 Ag 6.61 Total: 100.00 ©Annals of Tropical Medicine & Public Health S451 Al-Salmany & Al-Rubeii (2020): Cinnamon and Turmeric nanoparticles January 2020 Vol. 23 (IIb) (EDX) Test from Element Wt% N 6.44 O 63.91 Na 15.94 Mg 0.01 Al 0.79 Si 5.35 S 1.01 Cl 0.30 K 0.22 Ca 1.22 Fe 0.69 Ag 4.13 Total: 100.00 b: (EDX) Test from TAgNPs.
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