Antibacterial Effect of Carboxymethyl Cellulose Coating Enriched by Zataria Multiflora Essential Oil and Grape Seed Extract

Background and objectives: The presence of pathogenicbacteria and the factors causing food spoilage are the greatchallenge for public health. Attention to natural additivesinstead of chemical preservatives resulted in conducting severalstudies on plant essential oil and extracts. We aimed atevaluating the antibacterial effect of carboxymethyl cellulosecoating enriched by Zataria multiflora essential oil and grapeseed extract on rainbow trout meat.Material and methods: In this study, two concentrations ofZataria multiflora essential oil (1% and 2%) and twoconcentrations of grape seed extract (0.5% and 1%) were usedboth alone and in combination with Carboxymethyl cellulosecoating. Antibacterial effect of these treatments was evaluatedby enumeration of bacteria in special culture media.Results: The results obtained in this study demonstrate thatZataria multiflora essential oil in combination with grape seedextract significantly can decrease the number of bacteria anddelay the spoilage of the samples (p<0.05).Conclusion: Coating enriched by Zataria multiflora and grapeseed extract can properly delay the growth of spoilagemicroorganisms and prolong the shelf life of meat products.Key words: Carboxymethyl cellulose coating, Zatariamultiflora essential oil, Grape seed extract, Microbial flora