51
|
Chitosan coatings incorporated with free or nano-encapsulated Paulownia Tomentosa essential oil to improve shelf-life of ready-to-cook pork chops. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108580] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
52
|
Bhoir SA, Jhaveri M, Chawla SP. Evaluation and predictive modeling of the effect of chitosan and gamma irradiation on quality of stored chilled chicken meat. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13254] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Shraddha A. Bhoir
- Food Technology DivisionBhabha Atomic Research Centre, Trombay India
| | - Mitali Jhaveri
- Department of BiotechnologyS. I. E. S. College of Arts, Science and Commerce, Sion India
| | | |
Collapse
|
53
|
Martins AP, Abreu Martins HH, Isidoro SR, Alcântara JP, Ramos EM, Piccoli RH. Changes in the quality of sliced mortadella sausages prepared using chitosan. J Food Saf 2019. [DOI: 10.1111/jfs.12645] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Aline P. Martins
- Department of Food Science, Food Microbiology LaboratoryUniversidade Federal de Lavras (UFLA) Lavras Minas Gerais Brazil
| | - Heloísa H. Abreu Martins
- Department of Food Science, Food Microbiology LaboratoryUniversidade Federal de Lavras (UFLA) Lavras Minas Gerais Brazil
| | - Silas R. Isidoro
- Department of Food Science, Food Microbiology LaboratoryUniversidade Federal de Lavras (UFLA) Lavras Minas Gerais Brazil
| | - João P. Alcântara
- Department of Agriculture, Department of PhytopathologyUniversidade Federal de Lavras (UFLA) Lavras Minas Gerais Brazil
| | - Eduardo M. Ramos
- Department of Food Science, Meat Processing and Technology LaboratoryUniversidade Federal de Lavras (UFLA) Lavras Minas Gerais Brazil
| | - Roberta H. Piccoli
- Department of Food Science, Food Microbiology LaboratoryUniversidade Federal de Lavras (UFLA) Lavras Minas Gerais Brazil
| |
Collapse
|
54
|
Hu ZY, Balay D, Hu Y, McMullen LM, Gänzle MG. Effect of chitosan, and bacteriocin – Producing Carnobacterium maltaromaticum on survival of Escherichia coli and Salmonella Typhimurium on beef. Int J Food Microbiol 2019; 290:68-75. [DOI: 10.1016/j.ijfoodmicro.2018.10.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 09/16/2018] [Accepted: 10/03/2018] [Indexed: 10/28/2022]
|
55
|
Nambiar RB, Sellamuthu PS, Perumal AB, Sadiku ER, Adeyeye OA. The Use of Chitosan in Food Packaging Applications. MATERIALS HORIZONS: FROM NATURE TO NANOMATERIALS 2019. [DOI: 10.1007/978-981-13-8063-1_5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
56
|
Hu Z, Gänzle MG. Challenges and opportunities related to the use of chitosan as a food preservative. J Appl Microbiol 2018; 126:1318-1331. [PMID: 30325559 DOI: 10.1111/jam.14131] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2018] [Revised: 09/26/2018] [Accepted: 10/10/2018] [Indexed: 01/18/2023]
Abstract
Chitosan has attracted a growing attention as a food preservative due to its versatility, nontoxicity, biodegradability and biocompatibility. This review aims to provide a critical appraisal of the limitations and opportunities of the use of chitosan as a food preservative. The application of chitosan as a food preservative necessitates insights into mechanisms of chitosan-mediated cell death and injury, factors affecting chitosan activity and effects of chitosan on food safety and quality. Chitosan exerts antimicrobial activity by perturbing the negatively charged cell envelope of micro-organisms with its polycationic structure. Intrinsic characteristics, including molecular weight and degree of deacetylation (DD), and other ambient conditions, including pH, temperature and neighbouring components, affect chitosan activity. Because the antimicrobial activity of chitosan is mainly based on ionic interactions with negatively charged components of the bacterial cell envelope, the food matrix can strongly interfere with the antimicrobial activity of chitosan. Despite its limited antimicrobial efficacy, chitosan demonstrates both bactericidal and bacteriostatic effects in specific food products. Moreover, chitosan can also enhance the efficacy of commercial intervention technologies, such as heat and pressure treatment, and aid the preservation of food quality, including retardation of lipid oxidation, weight loss and deterioration in sensory attributes.
Collapse
Affiliation(s)
- Ziyi Hu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.,College of Bioengineering and Food Science, Hubei University of Technology, Wuhan, Hubei, China
| |
Collapse
|
57
|
Pabast M, Shariatifar N, Beikzadeh S, Jahed G. Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.047] [Citation(s) in RCA: 97] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
58
|
Na S, Kim JH, Jang HJ, Park HJ, Oh SW. Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold storage. Int J Biol Macromol 2018; 115:1103-1108. [DOI: 10.1016/j.ijbiomac.2018.04.180] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 03/21/2018] [Accepted: 04/30/2018] [Indexed: 11/25/2022]
|
59
|
Zhang H, He P, Kang H, Li X. Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
60
|
Horita CN, Baptista RC, Caturla MY, Lorenzo JM, Barba FJ, Sant’Ana AS. Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.12.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
61
|
Wang H, Qian J, Ding F. Emerging Chitosan-Based Films for Food Packaging Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:395-413. [PMID: 29257871 DOI: 10.1021/acs.jafc.7b04528] [Citation(s) in RCA: 332] [Impact Index Per Article: 55.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Recent years have witnessed great developments in biobased polymer packaging films for the serious environmental problems caused by the petroleum-based nonbiodegradable packaging materials. Chitosan is one of the most abundant biopolymers after cellulose. Chitosan-based materials have been widely applied in various fields for their biological and physical properties of biocompatibility, biodegradability, antimicrobial ability, and easy film forming ability. Different chitosan-based films have been fabricated and applied in the field of food packaging. Most of the review papers related to chitosan-based films are focusing on antibacterial food packaging films. Along with the advances in the nanotechnology and polymer science, numerous strategies, for instance direct casting, coating, dipping, layer-by-layer assembly, and extrusion, have been employed to prepare chitosan-based films with multiple functionalities. The emerging food packaging applications of chitosan-based films as antibacterial films, barrier films, and sensing films have achieved great developments. This article comprehensively reviews recent advances in the preparation and application of engineered chitosan-based films in food packaging fields.
Collapse
Affiliation(s)
- Hongxia Wang
- School of Printing and Packaging, Wuhan University , Wuhan 430072, PR China
| | - Jun Qian
- School of Printing and Packaging, Wuhan University , Wuhan 430072, PR China
| | - Fuyuan Ding
- School of Printing and Packaging, Wuhan University , Wuhan 430072, PR China
| |
Collapse
|
62
|
Kandile NG, Zaky HT, Mohamed MI, Nasr AS, Ali YG. Extraction and Characterization of Chitosan from Shrimp Shells. ACTA ACUST UNITED AC 2018. [DOI: 10.4236/ojopm.2018.83003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
63
|
A coating based on clove essential oils encapsulated by chitosan-myristic acid nanogel efficiently enhanced the shelf-life of beef cutlets. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.10.005] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
64
|
Hassanzadeh P, Tajik H, Rohani SMR, Moradi M, Hashemi M, Aliakbarlu J. Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2017.06.014] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
65
|
Taştan Ö, Pataro G, Donsì F, Ferrari G, Baysal T. Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light. Int J Food Microbiol 2017; 260:75-80. [DOI: 10.1016/j.ijfoodmicro.2017.08.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 07/24/2017] [Accepted: 08/15/2017] [Indexed: 12/30/2022]
|
66
|
Hadian M, Rajaei A, Mohsenifar A, Tabatabaei M. Encapsulation of Rosmarinus officinalis essential oils in chitosan-benzoic acid nanogel with enhanced antibacterial activity in beef cutlet against Salmonella typhimurium during refrigerated storage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.075] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
67
|
Moon H, Kim NH, Kim SH, Kim Y, Ryu JH, Rhee MS. Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes , Salmonella Typhimurium, and indigenous flora in marinated beef and marinade. Meat Sci 2017; 129:147-152. [DOI: 10.1016/j.meatsci.2017.03.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 03/02/2017] [Accepted: 03/02/2017] [Indexed: 11/24/2022]
|
68
|
Shahbazi Y. The properties of chitosan and gelatin films incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil as biodegradable materials for active food packaging. Int J Biol Macromol 2017; 99:746-753. [DOI: 10.1016/j.ijbiomac.2017.03.065] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Revised: 03/08/2017] [Accepted: 03/13/2017] [Indexed: 11/29/2022]
|
69
|
Polysaccharide-Based Edible Coatings Containing Cellulase for Improved Preservation of Meat Quality during Storage. Molecules 2017; 22:molecules22030390. [PMID: 28257118 PMCID: PMC6155409 DOI: 10.3390/molecules22030390] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 02/21/2017] [Accepted: 02/28/2017] [Indexed: 11/16/2022] Open
Abstract
The objectives of this study were to optimize the composition of edible food coatings and to extend the shelf-life of pork meat. Initially, nine meat samples were coated with solutions containing chitosan and hydroxypropyl methylcellulose at various cellulase concentrations: 0%, 0.05%, and 0.1%, stored for 0, 7, and 14 days. Uncoated meat served as the controls. The samples were tested for pH, water activity (aw), total number of microorganisms (TNM), psychrotrophs (P), number of yeast and molds (NYM), colour, and thiobarbituric acid-reactive substances (TBARS). The pH and aw values varied from 5.42 to 5.54 and 0.919 to 0.926, respectively. The reductions in the TNM, P, and NYM after 14 days of storage were approximately 2.71 log cycles, 1.46 log cycles, and 0.78 log cycles, respectively. The enzyme addition improved the stability of the red colour. Significant reduction in TBARS was noted with the inclusion of cellulase in the coating material. Overall, this study provides a promising alternative method for the preservation of pork meat in industry.
Collapse
|
70
|
Şahin A, Çarkcıoğlu E, Demirhan B, Candoğan K. Chitosan edible coating and oxygen scavenger effects on modified atmosphere packaged sliced sucuk. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13213] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ayça Şahin
- Department of Food Engineering, Faculty of Engineering; Ankara University, Gölbaşı Campus, 06830; Ankara Turkey
| | - Emine Çarkcıoğlu
- Department of Food Engineering, Faculty of Engineering; Ankara University, Gölbaşı Campus, 06830; Ankara Turkey
| | - Burak Demirhan
- Department of Food Analysis, Faculty of Pharmacy; Gazi University, 06330 Etiler; Ankara Turkey
| | - Kezban Candoğan
- Department of Food Engineering, Faculty of Engineering; Ankara University, Gölbaşı Campus, 06830; Ankara Turkey
| |
Collapse
|
71
|
Gharibzahedi SMT, Mohammadnabi S. Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. Int J Biol Macromol 2017; 95:769-777. [DOI: 10.1016/j.ijbiomac.2016.11.119] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Revised: 11/27/2016] [Accepted: 11/29/2016] [Indexed: 11/30/2022]
|
72
|
Dong T, Zhang Y, Qi X, Liang M, Song S, Liu L, Wang Y, Yun X, Jin Y, Shuang Q. Evaluation of the effects of prepared antibacterial multilayer film on the quality and shelf-life stability of chilled meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13151] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tungalag Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Yuqin Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Xiaojing Qi
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Min Liang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Shuxin Song
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Linlin Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Yu Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Xueyan Yun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Quan Shuang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| |
Collapse
|
73
|
Raafat D, Leib N, Wilmes M, François P, Schrenzel J, Sahl HG. Development of in vitro resistance to chitosan is related to changes in cell envelope structure of Staphylococcus aureus. Carbohydr Polym 2016; 157:146-155. [PMID: 27987856 DOI: 10.1016/j.carbpol.2016.09.075] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 09/23/2016] [Accepted: 09/23/2016] [Indexed: 10/20/2022]
Abstract
The bacterial cell envelope is believed to be a principal target for initiating the staphylocidal pathway of chitosan. The present study was therefore designed to investigate possible changes in cell surface phenotypes related to the in vitro chitosan resistance development in the laboratory strain S. aureus SG511-Berlin. Following a serial passage experiment, a stable chitosan-resistant variant (CRV) was identified, exhibiting >50-fold reduction in its sensitivity towards chitosan. Our analyses of the CRV identified phenotypic and genotypic features that readily distinguished it from its chitosan-susceptible parental strain, including: (i) a lower overall negative cell surface charge; (ii) cross-resistance to a number of antimicrobial agents; (iii) major alterations in cell envelope structure, cellular bioenergetics and metabolism (based on transcriptional profiling); and (iv) a repaired sensor histidine kinase GraS. Our data therefore suggest a close nexus between changes in cell envelope properties with the in vitro chitosan-resistant phenotype in S. aureus SG511-Berlin.
Collapse
Affiliation(s)
- Dina Raafat
- Institute for Medical Microbiology, Immunology and Parasitology (IMMIP), Pharmaceutical Microbiology Unit, University of Bonn, D-53115 Bonn, Germany.
| | - Nicole Leib
- Institute for Medical Microbiology, Immunology and Parasitology (IMMIP), Pharmaceutical Microbiology Unit, University of Bonn, D-53115 Bonn, Germany.
| | - Miriam Wilmes
- Institute for Medical Microbiology, Immunology and Parasitology (IMMIP), Pharmaceutical Microbiology Unit, University of Bonn, D-53115 Bonn, Germany.
| | - Patrice François
- Genomic Research Laboratory, Division of Infectious Diseases, University of Geneva Hospitals, CH-1211 Geneva, Switzerland.
| | - Jacques Schrenzel
- Genomic Research Laboratory, Division of Infectious Diseases, University of Geneva Hospitals, CH-1211 Geneva, Switzerland.
| | - Hans-Georg Sahl
- Institute for Medical Microbiology, Immunology and Parasitology (IMMIP), Pharmaceutical Microbiology Unit, University of Bonn, D-53115 Bonn, Germany.
| |
Collapse
|
74
|
Quesada J, Sendra E, Navarro C, Sayas-Barberá E. Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat. Foods 2016; 5:foods5030057. [PMID: 28231152 PMCID: PMC5302392 DOI: 10.3390/foods5030057] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 08/17/2016] [Accepted: 08/25/2016] [Indexed: 11/16/2022] Open
Abstract
An active packaging system has been designed for the shelf life extension of ready to eat meat products. The package included an inner surface coated with a chitosan film with thyme essential oil (0%, 0.5%, 1%, and 2%) not in direct contact with the meat. Our aim was to reduce the impact of thyme essential oil (EO) on meat sensory properties by using a chemotype with low odor intensity. The pH, color parameters, microbial populations, and sensory properties were assessed during 4 weeks of refrigerated storage. The presence of EO films reduced yeast populations, whereas aerobic mesophilic bacteria, lactic acid bacteria, and enterobacteria were not affected by the presence of the EO in the films. Meat color preservation (a *) was enhanced in the presence of EO, giving a better appearance to the packaged meat. The presence of the chitosan-EO layer reduced water condensation inside the package, whereas packages containing only chitosan had evident water droplets. Thyme odor was perceived as desirable in cooked meat, and the typical product odor intensity decreased by increasing the EO concentration. Further studies should point towards developing oil blends or combinations with natural antimicrobial agents to be incorporated into the film to improve its antimicrobial properties.
Collapse
Affiliation(s)
- Jesús Quesada
- IPOA Research Group, Agro-Food Technology Department, School of Engineering of Orihuela, Miguel Hernandez University, Ctra. De Beniel km 3.2. 03312 Orihuela, Alicante, Spain.
| | - Esther Sendra
- IPOA Research Group, Agro-Food Technology Department, School of Engineering of Orihuela, Miguel Hernandez University, Ctra. De Beniel km 3.2. 03312 Orihuela, Alicante, Spain.
| | - Casilda Navarro
- IPOA Research Group, Agro-Food Technology Department, School of Engineering of Orihuela, Miguel Hernandez University, Ctra. De Beniel km 3.2. 03312 Orihuela, Alicante, Spain.
| | - Estrella Sayas-Barberá
- IPOA Research Group, Agro-Food Technology Department, School of Engineering of Orihuela, Miguel Hernandez University, Ctra. De Beniel km 3.2. 03312 Orihuela, Alicante, Spain.
| |
Collapse
|
75
|
Kalam MA. Development of chitosan nanoparticles coated with hyaluronic acid for topical ocular delivery of dexamethasone. Int J Biol Macromol 2016; 89:127-36. [DOI: 10.1016/j.ijbiomac.2016.04.070] [Citation(s) in RCA: 97] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 04/17/2016] [Accepted: 04/22/2016] [Indexed: 11/28/2022]
|
76
|
Pemanfaatan Kitosan Termodifikasi Asam Askorbat sebagai Bahan Antimikroba pada Daging Ayam Karkas Broiler. JURNAL KIMIA SAINS DAN APLIKASI 2016. [DOI: 10.14710/jksa.19.2.38-44] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Daging ayam yang umumnya berupa daging ayam karkas broiler merupakan salah satu bahan pangan yang banyak dikonsumsi dan mudah busuk sehingga diperlukan bahan pengawet alternatif alami dan tidak berbahaya seperti kitosan. Penelitian ini bertujuan untuk memperoleh kitosan termodifikasi asam askorbat yang digunakan sebagai pengawet pada daging ayam karkas broiler pada suhu dingin. Dan untuk memperoleh data kemampuan pengawetan antara kitosan dan kitosan termodifikasi asam askorbat serta menentukan konsentrasi efektif asam askorbat yang ditambahkan dalam modifikasi kitosan sebagai pengawet daging ayam. Metode yang digunakan untuk dalam pengawetan adalah metode coating. Gugus fungsi kitosan-asam askorbat dianalisis menggunakan FTIR dan untuk menguji kemampuan kitosan termodifikasi asam askorbat sebagai pengawet daging ayam dilakukan analisis Angka Lempeng Total (ALT). Hasil penelitian menunjukkan bahwa kemampuan kitosan termodifikasi asam askorbat lebih baik dibandingkan kitosan tanpa modifikasi. Konsentrasi asam askorbat optimum adalah pada konsentrasi 40 mmol/L dan mampu mengawetkan daging ayam hingga 4 minggu.
Collapse
|
77
|
Król Ż, Malik M, Marycz K, Jarmoluk A. Physicochemical Properties of Biopolymer Hydrogels Treated by Direct Electric Current. Polymers (Basel) 2016; 8:E248. [PMID: 30974532 PMCID: PMC6432318 DOI: 10.3390/polym8070248] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Revised: 06/17/2016] [Accepted: 06/27/2016] [Indexed: 11/29/2022] Open
Abstract
The objective of this study was to evaluate the changes within the physicochemical properties of gelatine (2%; 4%; 8%), carrageenan (1.5%; 2%; 2.5%) and sodium alginate (0.75%; 1%; 1.25%) hydrogels with different sodium chloride concentrations that were triggered by applying direct current (DC) of 400 mA for a duration of five minutes. There were three types of gels prepared for the purpose of the study: C, control; H, gels on the basis of hydrosols that were treated with DC; and G, gels treated with DC. In the course of the study, the authors carried out the following analyses: Texture Profile Analysis (TPA), Fourier Transform Infrared spectroscopy (FTIR), Scanning Electron Microscopy (SEM) and Swelling Ratio (SR). Furthermore, the color and pH of hydrogels were measured. The FTIR spectra showed that the structures of gelatine, carrageenan and sodium alginate do not significantly change upon applying DC. The results of TPA, SR, color and pH measurement indicate that hydrogels' properties are significantly dependent on the type of polymer, its concentration and the type of the gel. By changing those parameters, the characteristics of such gels can be additionally tuned, which extends their applicability, e.g., in the food industry. Moreover, the analysis revealed that SR of H gel gelatine after 72 h of storage was 1.84-times higher than SR of the control sample, which indicated that this gel may be considered as a possible component for wound dressing materials.
Collapse
Affiliation(s)
- Żaneta Król
- Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
| | - Magdalena Malik
- Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23, 50-370 Wroclaw, Poland.
| | - Krzysztof Marycz
- Department of Environment Hygiene and Animal Welfare, The Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences, Chelmonskiego 38 C, 50-630 Wrocław, Poland.
| | - Andrzej Jarmoluk
- Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
| |
Collapse
|
78
|
Jovanović GD, Klaus AS, Nikšić MP. Antimicrobial activity of chitosan coatings and films against Listeria monocytogenes on black radish. Rev Argent Microbiol 2016; 48:128-36. [PMID: 27237426 DOI: 10.1016/j.ram.2016.02.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Revised: 01/05/2016] [Accepted: 02/21/2016] [Indexed: 11/29/2022] Open
Abstract
The antibacterial activity of chitosan coatings prepared with acetic or lactic acid, as well as of composite chitosan-gelatin films prepared with essential oils, was evaluated in fresh shredded black radish samples inoculated with Listeria monocytogenes ATCC 19115 and L. monocytogenes ATCC 19112 during seven days of storage at 4°C. The chitosan coating prepared with acetic acid showed the most effective antibacterial activity. All tested formulations of chitosan films exhibited strong antimicrobial activity on the growth of L. monocytogenes on black radish, although a higher inhibition of pathogens was achieved at higher concentrations of chitosan. The antimicrobial effect of chitosan films was even more pronounced with the addition of essential oils. Chitosan-gelatin films with thyme essential oils showed the most effective antimicrobial activity. A reduction of 2.4log10CFU/g for L. monocytogenes ATCC 19115 and 2.1log10CFU/g for L. monocytogenes ATCC 19112 was achieved in the presence of 1% chitosan film containing 0.2% of thyme essential oil after 24h of storage.
Collapse
Affiliation(s)
- Gordana D Jovanović
- Higher Technological School of Professional Studies, Hajduk Veljkova 10, 15000 Šabac, Serbia.
| | - Anita S Klaus
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Miomir P Nikšić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia.
| |
Collapse
|
79
|
Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-08-2015-0092] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– The aim of the paper is to shed light on the use of chitosans and chitooligosaccharides as biopreservatives in various foods animal. Foods of animal and aquatic origin (milk, meat, fish, eggs, sea foods, etc) become contaminated with a wide range of microorganisms (bacteria, molds and yeasts) during harvesting, transporting, processing, handling and storage operations. Due to the perishable nature of these foods, their preservation is of utmost importance. Though many synthetic chemicals are available, yet their use is quite restricted due to their hazardous effects on human health.
Design/methodology/approach
– Within the domain of food industry, traditionally chitosan is used for biopreservation of foods, which is well known for its nutritional and medicinal properties in human nutrition. However, chitooligosaccharides also possess a number of nutraceutical and health promoting properties in addition to their preservative effect and shelf-life extension of foods. In this study, the comparative effects of both chitosan and chitooligosaccharides on preservation of foods of animal and aquatic origin have been summarized.
Findings
– Though chitosan has been extensively studied in various foods, yet the use of chitooligosaccharides has been relatively less explored. Chitooligosaccharides are bioactive molecules generated from chitosan and have several advantages over the traditional use of chitosan both in food products and on human health. But unfortunately, little or no literature is available on the use of chitooligosaccharides for preservation of some of the foods of animal origin. Notable examples in this category include cheese, beef, pork, chicken, fish, sea foods, etc.
Originality/value
– This paper focuses on the effects of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin, which offers a promising future for the development of functional foods.
Collapse
|
80
|
Hosseinnejad M, Jafari SM. Evaluation of different factors affecting antimicrobial properties of chitosan. Int J Biol Macromol 2016; 85:467-75. [PMID: 26780706 DOI: 10.1016/j.ijbiomac.2016.01.022] [Citation(s) in RCA: 372] [Impact Index Per Article: 46.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2015] [Revised: 01/04/2016] [Accepted: 01/05/2016] [Indexed: 10/22/2022]
Abstract
Chitosan as one of the natural biopolymers with antimicrobial activities could be a good choice to be applied in many areas including pharmaceuticals, foods, cosmetics, chemicals, agricultural crops, etc. There have been many studies in the literature which show this superb polymer is dependent on many factors to display its antimicrobial properties including the environmental conditions such as pH, type of microorganism, and neighbouring components; and its structural conditions such as molecular weight, degree of deacetylation, derivative form, its concentration, and original source. In this review, after a brief explanation of antimicrobial activity of chitosan and its importance, we will discuss the factors affecting the antimicrobial properties of this biopolymer based on recent studies.
Collapse
Affiliation(s)
- Mahmoud Hosseinnejad
- Department of Food Materials and Process Design Engineering, Faculty of Food Technology, University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Faculty of Food Technology, University of Agricultural Science and Natural Resources, Gorgan, Iran; Cereals Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran.
| |
Collapse
|
81
|
do Amaral DS, Cardelle-Cobas A, do Nascimento BMS, Madruga MS, Pintado MME. Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation. Food Funct 2016; 7:4020-4029. [DOI: 10.1039/c6fo00653a] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Goat meat is extensively known for its interesting nutritional value and for being an important source of protein with high quality.
Collapse
Affiliation(s)
- Deborah S. do Amaral
- DEA – Department of Food Engineering
- Technology Centre
- Federal University of Paraiba
- 58051-900 João Pessoa
- Brazil
| | - Alejandra Cardelle-Cobas
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
| | - Bárbara M. S. do Nascimento
- DEA – Department of Food Engineering
- Technology Centre
- Federal University of Paraiba
- 58051-900 João Pessoa
- Brazil
| | - Marta S. Madruga
- DEA – Department of Food Engineering
- Technology Centre
- Federal University of Paraiba
- 58051-900 João Pessoa
- Brazil
| | - Maria Manuela E. Pintado
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
| |
Collapse
|
82
|
Biopreservative effect of the natural antimicrobial substance from Lactobacillus paracasei subsp. tolerans FX-6 on fresh pork during chilled storage. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
83
|
Preservation properties of in situ modified CaCO3–chitosan composite coatings. Food Chem 2015; 183:217-26. [DOI: 10.1016/j.foodchem.2015.03.036] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2014] [Revised: 02/25/2015] [Accepted: 03/11/2015] [Indexed: 11/17/2022]
|
84
|
Stratakos AC, Linton M, Patterson MF, Koidis A. Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.05.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
85
|
Severino R, Ferrari G, Vu KD, Donsì F, Salmieri S, Lacroix M. Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.08.029] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
86
|
Zamudio-Flores P, Ochoa-Reyes E, Ornelas-Paz JDJ, Aparicio-Saguilán A, Vargas-Torres A, Bello-Pérez L, Rubio-Ríos A, Cárdenas-Félix R. Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2014.998713] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
87
|
Severino R, Vu KD, Donsì F, Salmieri S, Ferrari G, Lacroix M. Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans. Int J Food Microbiol 2014; 191:82-8. [DOI: 10.1016/j.ijfoodmicro.2014.09.007] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2014] [Revised: 09/08/2014] [Accepted: 09/09/2014] [Indexed: 02/03/2023]
|
88
|
Chantarasataporn P, Tepkasikul P, Kingcha Y, Yoksan R, Pichyangkura R, Visessanguan W, Chirachanchai S. Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork. Food Chem 2014; 159:463-70. [DOI: 10.1016/j.foodchem.2014.03.019] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2013] [Revised: 01/29/2014] [Accepted: 03/05/2014] [Indexed: 11/30/2022]
|
89
|
Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.11.006] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
90
|
Severino R, Vu KD, Donsì F, Salmieri S, Ferrari G, Lacroix M. Antimicrobial effects of different combined non-thermal treatments against Listeria monocytogenes in broccoli florets. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.09.026] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|