In vitro antibacterial and antioxidant properties of elettaria cardamomum maton extract and its effects, incorporated with chitosan, on storage time of lamb meat

Abstract

In this experimental study, ethanolic extract of Elettaria cardamomum Maton (ECM) was prepared, the amount of phenolic compounds and antioxidant properties were measured using colorimetric methods and β-carotene bleaching assay, respectively. The effects of chitosan with a concentration of 1% and 2% (w/w) of ECM extract at refrigerated temperature (4 ± 1 °C) on the microbial quality of lamb meat was evaluated. Changes in pH level, the total count of bacteria, psychrotrophic and lactic acid bacteria, Enterobacteriaceae, yeast, mold counts and also the organoleptic characteristics of lamb meat in specific storage times (day zero, 1st, 3rd and 5th) were examined. The total amount of phenols of ECM ethanolic extract was 19.27 ± 0.02 mg/g Gallic acid equivalent, and antioxidant capacity was 45.7 ± 7.5%. In all treated samples, a reduction in the total count of bacteria, Enterobacteriaceae, psychrotrophic and lactic acid bacteria, molds and yeasts were observed (P<0.05). Besides, the addition of extract incorporated with chitosan to meat increased its overall acceptance rate (P<0.05). It may be concluded that ethanolic extract of ECM mixed with chitosan can be used as a natural antibacterial and antioxidant coating, safe to be consumed with meat products.