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Demircan B, Özdestan-Ocak Ö. Effects of lemon essential oil and ethyl lauroyl arginate on the physico-chemical and mechanical properties of chitosan films for mackerel fillet coating application. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00745-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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52
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Hassoun A, Carpena M, Prieto MA, Simal-Gandara J, Özogul F, Özogul Y, Çoban ÖE, Guðjónsdóttir M, Barba FJ, Marti-Quijal FJ, Jambrak AR, Maltar-Strmečki N, Kljusurić JG, Regenstein JM. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants (Basel) 2020; 9:E882. [PMID: 32957633 PMCID: PMC7555908 DOI: 10.3390/antiox9090882] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/06/2020] [Accepted: 09/15/2020] [Indexed: 01/12/2023] Open
Abstract
Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.
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Affiliation(s)
- Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 9291 Tromsø, Norway
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | - Yeşim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | | | - María Guðjónsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, 113 Reykjavík, Iceland;
- Matis, Food and Biotech R&D, 113 Reykjavík, Iceland
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Francisco J. Marti-Quijal
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Nadica Maltar-Strmečki
- Ruđer Bošković Institute, Division of Physical Chemistry, Bijenička c. 54, 10 000 Zagreb, Croatia;
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
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53
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Pirozzi A, Pataro G, Donsì F, Ferrari G. Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09245-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.
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54
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Zhang H, Liang Y, Li X, Kang H. Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slices. Meat Sci 2020; 166:108137. [DOI: 10.1016/j.meatsci.2020.108137] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Revised: 03/31/2020] [Accepted: 03/31/2020] [Indexed: 01/28/2023]
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55
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Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films. Molecules 2020; 25:molecules25153487. [PMID: 32751910 PMCID: PMC7436163 DOI: 10.3390/molecules25153487] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 07/23/2020] [Accepted: 07/24/2020] [Indexed: 11/17/2022] Open
Abstract
Over the past decade, consumers have demanded natural, completely biodegradable active packaging serving as food containers. Bioactive plant compounds can be added to biopolymer-based films to improve their functionality, as they not only act as barriers against oxidation, microbiological, and physical damage, they also offer functionality to the food they contain. A water-in-oil (W/O) nanoemulsion was produced by applying ultrasound to xoconostle extract and orange oil, and was incorporated into gelatine films in different proportions 1:0 (control), 1:0.10, 1:0.25, 1:0.50, 1:0.75, and 1:1 (gelatine:nanoemulsion). The nanoemulsions had an average size of 118.80 ± 5.50 nm with a Z-potential of −69.9 ± 9.93 mV. The presence of bioactive compounds such as phenols, flavonoids, and betalains in the films was evaluated. The 1:1 treatment showed the highest presence of bioactive compounds, 41.31 ± 3.71 mg of gallic acid equivalent per 100 g (GAE)/100g for phenols, 28.03 ± 3.25 mg of quercetin equivalent per 100 g (EQ)/100g flavonoids and 0.014 mg/g betalains. Radical inhibition reached 72.13% for 2,20-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and 82.23% for 1,1-diphenyl-2-picrylhydrazyl (DPPH). The color of the films was influenced by the incorporation of nanoemulsions, showing that it was significantly different (p < 0.05) to the control. Mechanical properties, such as tensile strength, Young’s modulus, and percentage elongation, were affected by the incorporation of nanoemulsified bioactive compounds into gelatine films. The obtained films presented changes in strength and flexibility. These characteristics could be favorable as packaging material.
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56
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Fathi-Achachlouei B, Babolanimogadam N, Zahedi Y. Influence of anise ( Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film. FOOD SCI TECHNOL INT 2020; 27:123-134. [PMID: 32611207 DOI: 10.1177/1082013220935224] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The present study aimed to develop a novel active edible film based on gelatin incorporated with 0, 0.3, 0.6, and 0.9% w/w anise essential oil as a natural preservative and investigate the shelf life extension potential of chicken fillets during 12 days of refrigerated storage. The chicken fillets were wrapped with the essence-free and anise essential oil-loaded gelatin films, and microbial counts, chemical and sensory tests were surveyed during chilled storage. Results showed that aerobic mesophilic bacteria and Pseudomonas spp counts significantly decreased at all levels of anise essential oil during the first week of storage, while psychrotrophs, yeasts, and molds numbers began to reduce at concentrations of 0.6 and 0.9% from day 6. The using of anise essential oil caused a significant decrease of chemical parameters of chicken fillets, and the values of pH, peroxide, thiobarbituric acid reactive substance, and total volatile basic-nitrogen reached from 7.42, 5.7 meq/kg, 2.21 mg malondialdehyde/kg, and 24.94 mg N/100 g for the essence-free wrapped samples to 4.8, 6.35 meq/kg, 1.73 mg malondialdehyde/kg, and 18.78 mg N/100 g for the ones wrapped with 0.9% anise essential oil-loaded gelatin films at the end of storage day. In conclusion, application of gelatin films loaded with 0.6 and 0.9% anise essential oil can be advised for wrapping chicken fillets to prolong the shelf life for at least one week.
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Affiliation(s)
- Bahram Fathi-Achachlouei
- Department of Food Science and Technology, Faculty of Agriculture and Natural resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Nima Babolanimogadam
- Department of Health and Food Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Younes Zahedi
- Department of Food Science and Technology, Faculty of Agriculture and Natural resources, University of Mohaghegh Ardabili, Ardabil, Iran
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57
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Gedarawatte STG, Ravensdale JT, Johns ML, Azizi A, Al-Salami H, Dykes GA, Coorey R. Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum-packaged beef. J Food Sci 2020; 85:2153-2163. [PMID: 32572986 DOI: 10.1111/1750-3841.15178] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Accepted: 04/23/2020] [Indexed: 01/15/2023]
Abstract
The application of bacterial cellulose (BC) as a wrapping material for vacuum-packaged beef was studied and compared against unwrapped beef for up to 3 weeks. The impact of BC wrap on the weight loss, purge accumulation, and drip loss were assessed along with low-field nuclear magnetic resonance, physicochemical, microbiological, and sensorial evaluations. The BC wrap significantly (P < 0.05) reduced purge accumulation in vacuum packages which was confirmed by an increased swelling ratio and scanning electron microscopy images. Colorimetric measurements showed significantly (P < 0.05) increased redness and yellowness values in wrapped samples compared to unwrapped samples. BC wrap did not affect pH, tenderness, and odor of meat, but significantly (P < 0.05) increased lipid oxidation, and numbers of lactic acid bacteria and Brochothrix thermosphacta counts. This study shows that BC wrap has potential as a purge absorbent in vacuum packaged meat. PRACTICAL APPLICATION: Bacteria cellulose has good water holding capacity that can be utilized to absorb purge exudate from beef. It helps to improve the appearance and consequently consumer acceptance of vacuum packed beef.
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Affiliation(s)
- Shamika T G Gedarawatte
- School of Public Health, Faculty of Health Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Joshua T Ravensdale
- School of Public Health, Faculty of Health Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Michael L Johns
- Dept. of Chemical Engineering, School of Engineering, Univ. of Western Australia, Crawley, Western Australia, 6009, Australia
| | - Azlinda Azizi
- Dept. of Chemical Engineering, School of Engineering, Univ. of Western Australia, Crawley, Western Australia, 6009, Australia
| | - Hani Al-Salami
- Biotechnology and Drug Development Research Laboratory, Curtin Health Innovation Research Inst., Biosciences Research Precinct, School of Pharmacy and Biomedical Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Gary A Dykes
- School of Public Health, Faculty of Health Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin Univ., Bentley, Western Australia, 6102, Australia
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58
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Rodrigues LM, Sales LA, Fontes PR, Torres Filho RDA, Andrade MPD, Ramos ADLS, Ramos EM. Combined effects of gamma irradiation and aging on tenderness and quality of beef from Nellore cattle. Food Chem 2020; 313:126137. [DOI: 10.1016/j.foodchem.2019.126137] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 11/16/2019] [Accepted: 12/27/2019] [Indexed: 11/25/2022]
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59
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Barzegar H, Alizadeh Behbahani B, Mehrnia MA. Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study. Food Sci Biotechnol 2020; 29:717-728. [PMID: 32419970 PMCID: PMC7221043 DOI: 10.1007/s10068-019-00715-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 10/22/2019] [Accepted: 11/08/2019] [Indexed: 11/30/2022] Open
Abstract
The instability and strong flavor or odor of essential oils (EO) limit their direct incorporation into food products. In this study, the antioxidant and antimicrobial Heracleum lasiopetalum essential oil (HLEO) was added to Lepidium sativum seed mucilage (LSSM) solution at four concentrations (0, 0.5, 1, and 1.5%) to develop a novel edible coating and expand its food application. HLEO-loaded LSSM coating was then used to improve the shelf life and quality of beef as a model food system. The coated and control beef samples were periodically analyzed for physicochemical analysis, microbiological, and sensory characteristics over a period of 9 days at 4 °C. The HLEO-enriched LSSM coating, particularly 1.5% loaded one resulted in a significant (p < 0.05) increase in oxidative and microbiological stability and overall acceptance of the beef samples, compared to the control counterpart. HLEO-loaded LSSM coating, therefore, provides a promising alternative to preserve the meat products under cold storage.
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Affiliation(s)
- Hassan Barzegar
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Mohammad Amin Mehrnia
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
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60
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Amjadi S, Nazari M, Alizadeh SA, Hamishehkar H. Multifunctional betanin nanoliposomes-incorporated gelatin/chitosan nanofiber/ZnO nanoparticles nanocomposite film for fresh beef preservation. Meat Sci 2020; 167:108161. [PMID: 32380358 DOI: 10.1016/j.meatsci.2020.108161] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2020] [Revised: 04/19/2020] [Accepted: 04/22/2020] [Indexed: 12/18/2022]
Abstract
The objective of this study was to fabricate betanin nanoliposomes incorporated gelatin/chitosan nanofiber/ZnO nanoparticles bionanocomposite film (G/CH NF/ZnO NPs/B NLPs) and investigate its effects on the preservation of fresh beef. The scanning electron microscopy image of nanocomposite film displayed a good inter-connective porous morphology. Fourier transform infrared and X-ray diffraction analysis confirmed the formation of new hydrogen bonds and enhanced crystallinity through the addition of CH NF, ZnO NPs, and B NLPs. The G/CH NF/ZnO NPs/B NLPs film exhibited satisfactory mechanical properties and high surface hydrophobicity (water contact angle = 92.49 ± 3.71°). The incorporation of ZnO NPs and B NLPs in the nanocomposite film provided high antibacterial activity and DPPH inhibition activity (53.02 ± 3.26%). The growth of inoculated bacteria, lipid oxidation, and the changes in the pH and color quality of the beef samples were controlled by packaging with the fabricated film. In conclusion, the G/CH NF/ZnO NPs/B NLPs nanocomposite has a high potential for meat preservation.
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Affiliation(s)
- Sajed Amjadi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran.
| | - Maryam Nazari
- Biotechnology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Safar Ali Alizadeh
- Department of microbiology, Qazvin University of Medical Sciences, Qazvin, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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61
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Xiong Y, Chen M, Warner RD, Fang Z. Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107018] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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62
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Umaraw P, Munekata PE, Verma AK, Barba FJ, Singh V, Kumar P, Lorenzo JM. Edible films/coating with tailored properties for active packaging of meat, fish and derived products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.032] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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63
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Inanli AG, Tümerkan ETA, Abed NE, Regenstein JM, Özogul F. The impact of chitosan on seafood quality and human health: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.029] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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64
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Development of biodegradable films based on seaweed polysaccharides and Gac pulp (Momordica cochinchinensis), the waste generated from Gac oil production. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105322] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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65
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Marcinkowska-Lesiak M, Onopiuk A, Wojtasik-Kalinowska I, Zalewska M, Półtorak A, Wierzbicka A. The influence of sage and hemp oils addition to gelatin-based edible coating on the quality features of pork. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1836027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Monika Marcinkowska-Lesiak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Magdalena Zalewska
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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66
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Azarifar M, Ghanbarzadeh B, Sowti Khiabani M, Akhondzadeh Basti A, Abdulkhani A. The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef. Int J Food Microbiol 2019; 318:108493. [PMID: 31883484 DOI: 10.1016/j.ijfoodmicro.2019.108493] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2019] [Revised: 12/05/2019] [Accepted: 12/19/2019] [Indexed: 10/25/2022]
Abstract
The effects of gelatin-carboxymethyl cellulose (Gel-CMC) based films containing chitin nano fiber (CHNF) and Trachyspermum ammi essential oil (Ajowan), on the shelf life extension of the raw beef at refrigerated temperature (4 °C) over a 12-day period were evaluated. Ajowan essential oil (AJEO) and CHNF were added to the films at 0.24, 0.64 and 1% v/v; and 2 and 4 wt%, respectively. The microbiological (total viable count, psychrotrophic count, Pseudomonas spp., Staphylococcus aureus, lactic acid bacteria, molds and yeasts), the chemical (pH, thiobarbituric acid and total volatile basic nitrogen), color and sensory properties of the packaged samples were evaluated periodically. Bacteria grew the most quickly in the control samples, followed by those wrapped with the Gel-CMC films; The lowest microbial counts, the least change in the chemical properties and the highest sensory scores after 12 days of storage were obtained for the samples wrapped in the films incorporated with 1% AJEO and 4 wt% CHNF.
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Affiliation(s)
- Maryam Azarifar
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, P. O. Box 99138, Nicosia, Cyprus, Mersin 10, Turkey.
| | - Mahmoud Sowti Khiabani
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | | | - Ali Abdulkhani
- Department of Wood and Paper Science and Technology, Faculty of Natural Resources, University of Tehran, Karaj, Iran
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67
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Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks. Meat Sci 2019; 158:107912. [DOI: 10.1016/j.meatsci.2019.107912] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 08/09/2019] [Accepted: 08/09/2019] [Indexed: 01/12/2023]
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68
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Carvalho RA, Santos TA, Oliveira ACS, Azevedo VM, Dias MV, Ramos EM, Borges SV. Biopolymers of WPI/CNF/TEO in preventing oxidation of ground meat. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14269] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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69
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Quinto EJ, Caro I, Villalobos-Delgado LH, Mateo J, De-Mateo-Silleras B, Redondo-Del-Río MP. Food Safety through Natural Antimicrobials. Antibiotics (Basel) 2019; 8:E208. [PMID: 31683578 PMCID: PMC6963522 DOI: 10.3390/antibiotics8040208] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/17/2019] [Accepted: 10/24/2019] [Indexed: 02/07/2023] Open
Abstract
Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers' concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.
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Affiliation(s)
- Emiliano J Quinto
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Luz H Villalobos-Delgado
- Institute of Agroindustry, Technological University of the Mixteca, Huajuapan de León, Oaxaca 69000, Mexico.
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain.
| | - Beatriz De-Mateo-Silleras
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - María P Redondo-Del-Río
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
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70
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Preparation of α-tocopherol-chitosan nanoparticles/chitosan/montmorillonite film and the antioxidant efficiency on sliced dry-cured ham. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.026] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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71
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Ruan C, Zhang Y, Sun Y, Gao X, Xiong G, Liang J. Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork. Int J Biol Macromol 2019; 141:178-184. [PMID: 31476396 DOI: 10.1016/j.ijbiomac.2019.08.247] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 08/20/2019] [Accepted: 08/29/2019] [Indexed: 01/30/2023]
Abstract
The active edible coatings were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC) to investigate the effect of SA-CMC-EGCG coatings on quality and shelf life of fresh pork stored at 4 ± 1 °C for 7 days. The antioxidant effects against lipid oxidation (TBARS), total volatile basic nitrogen (TVB-N) and antimicrobial activity against total viable counts (TVC) were analyzed. Besides, the changes in color parameters and sensory attributes of all pork samples were evaluated. The results showed that fresh pork coated with SA-CMC edible coating with EGCG had a significant inhibitory effect on its microbial growth (P < 0.05), lipid oxidation and TVB-N. SA-CMC-EGCG also increased the L* value and maintained a* value of pork during storage. Besides, the sensory scores of pork samples coated with SA-CMC-EGCG were significantly improved (P < 0.05). Therefore, using SA-CMC-EGCG edible coating could prevent decay and significantly increase the shelf life of fresh pork.
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Affiliation(s)
- Chengcheng Ruan
- State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China
| | - Yumeng Zhang
- State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China
| | - Yue Sun
- State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China
| | - Xueling Gao
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China
| | - Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China
| | - Jin Liang
- State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China.
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72
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Cardoso GP, Andrade MPD, Rodrigues LM, Massingue AA, Fontes PR, Ramos ADLS, Ramos EM. Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites. Meat Sci 2019; 152:20-30. [DOI: 10.1016/j.meatsci.2019.02.009] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Revised: 11/24/2018] [Accepted: 02/14/2019] [Indexed: 10/27/2022]
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73
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Comparative analysis of blend and bilayer films based on chitosan and gelatin enriched with LAE (lauroyl arginate ethyl) with antimicrobial activity for food packaging applications. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.11.015] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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74
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Nutritional and Additive Uses of Chitin and Chitosan in the Food Industry. SUSTAINABLE AGRICULTURE REVIEWS 36 2019. [DOI: 10.1007/978-3-030-16581-9_1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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75
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Liu N, Zhu Q, Zeng X, Yang B, Liang M, Deng L, He L, Liang C, Zhang R, Zhou J. Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period. Korean J Food Sci Anim Resour 2018; 38:636-652. [PMID: 30018506 PMCID: PMC6048367 DOI: 10.5851/kosfa.2018.38.3.636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 05/21/2018] [Accepted: 05/22/2018] [Indexed: 11/12/2022] Open
Abstract
The study aims to determine the optimum sterilization rate and water activity of
Chinese traditional smoke-cured bacon product (Larou) in the preservation with
natural coating solution. With the response surface methodology (RSM), we
analyzed 3 factors of processing conditions (the concentration of lysozyme,
concentration of sodium alginate, and concentration of chitosan) and 2 response
factors (sterilization rate and water activity). Sterilization rate and water
activity of Larou were largely affected by the concentration of lysozyme,
concentration of sodium alginate, and concentration of chitosan. The final
optimum concentrations of lysozyme, sodium alginate, and chitosan were 0.09,
1.40, and 1.60% and realized the high sterilization rate. Water activity of
sliced Larou was significantly correlated with the sterilization rate. Low-field
nuclear magnetic resonance analysis verified the optimum processing conditions.
The coating resulted in 99.69% rate of reducing bacteria after 30-day storage.
The data of the total number of colony, peroxidation value, moisture content,
pH, and sensory evaluation provided the theoretical basis for extending the
shelf life of Chinese traditional smoke-cured bacon product (Larou) with natural
coating solution.
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Affiliation(s)
- Na Liu
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Qiujin Zhu
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xuefeng Zeng
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Bowen Yang
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Meilian Liang
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Li Deng
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Cai Liang
- Guizhou Wufufang Food Co. Ltd., Guiyang 550018, China
| | - Ruping Zhang
- Guizhou Wufufang Food Co. Ltd., Guiyang 550018, China
| | - Juan Zhou
- Guizhou Wufufang Food Co. Ltd., Guiyang 550018, China
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76
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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]
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77
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Addition of herbal extracts to the Holstein-Friesian bulls' diet changes the quality of beef. Meat Sci 2018; 145:163-170. [PMID: 29982069 DOI: 10.1016/j.meatsci.2018.06.033] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 06/06/2018] [Accepted: 06/25/2018] [Indexed: 01/19/2023]
Abstract
Twenty four Holstein-Friesian bulls were randomly assigned to one of three dietary treatments: a control diet, diet O (supplemented with Optirum herbal extracts improving the functioning of the gastrointestinal tract of cattle), and diet OS (containing two herbal preparation: Optirum and Stresomix, used to reduce stress). The quality of longissimus lumborum (LL) and semimembranosus (SM) muscles were determined after 14 days of wet ageing. The diet influenced proximate composition, pH, water holding capacity, colour, shear force and some sensory quality attributes of beef, although the influence depended on the muscle type. The supplementation of the bulls' diet with two herbal preparations (OS diet) had a beneficial impact on technological properties and sensory tenderness of LL muscles. The herbal extracts O and OS had no negative effect on lipid oxidation or the sensory attributes of beef. Thus, it is recommended to use a combination of these two products in cattle feeding.
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78
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Schumann B, Schmid M. Packaging concepts for fresh and processed meat – Recent progresses. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.02.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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79
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Holman BWB, Kerry JP, Hopkins DL. Meat packaging solutions to current industry challenges: A review. Meat Sci 2018; 144:159-168. [PMID: 29724528 DOI: 10.1016/j.meatsci.2018.04.026] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 04/19/2018] [Accepted: 04/23/2018] [Indexed: 12/18/2022]
Abstract
Many advances have occurred in the field of smart meat packaging, and the potential for these to be used as tools that respond to challenges faced by industry is exciting. Here, we review packaging solutions to several immediate concerns, encompassing dark cutting, purge and yield losses, product traceability and provenance, packaging durability, microbial spoilage and safety, colour stability, environmental impacts, and the preservation of eating quality. Different active and intelligent packaging approaches to each of these were identified and are discussed in terms of their usefulness - to processors, retailers and/or consumers. From this, it became apparent that prior to selecting a packaging solution, industry should first define their criteria for success (e.g. How much purge is too much? What is a reasonable shelf-life to facilitate product turnover? Is the customer willing to pay for this?), and understand that packaging is not the sole solution, but acts as part of a holistic response to these issues.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia
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80
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Hassan B, Chatha SAS, Hussain AI, Zia KM, Akhtar N. Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. Int J Biol Macromol 2018; 109:1095-1107. [DOI: 10.1016/j.ijbiomac.2017.11.097] [Citation(s) in RCA: 457] [Impact Index Per Article: 76.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 11/10/2017] [Accepted: 11/15/2017] [Indexed: 12/18/2022]
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81
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Wang H, Wang H, Li D, Luo Y. Effect of Chitosan and Garlic Essential Oil on Microbiological and Biochemical Changes that Affect Quality in Grass Carp (Ctenopharyngodon idellus) Fillets During Storage at 4°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1403525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huiyi Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Dapeng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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82
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Radford D, Guild B, Strange P, Ahmed R, Lim LT, Balamurugan S. Characterization of antimicrobial properties of Salmonella phage Felix O1 and Listeria phage A511 embedded in xanthan coatings on Poly(lactic acid) films. Food Microbiol 2017; 66:117-128. [DOI: 10.1016/j.fm.2017.04.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 04/25/2017] [Accepted: 04/26/2017] [Indexed: 11/27/2022]
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83
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Pagno CH, Castagna A, Trivellini A, Mensuali-Sodi A, Ranieri A, Ferreira EA, Rios ADO, Flôres SH. The nutraceutical quality of tomato fruit during domestic storage is affected by chitosan coating. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13326] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Carlos Henrique Pagno
- Bioactive Compounds Laboratory, Food Science and Technology Institute; Federal University of Rio Grande do Sul, Rio Grande do Sul; Brazil
| | - Antonella Castagna
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
| | | | | | - Annamaria Ranieri
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
| | | | - Alessandro de Oliveira Rios
- Bioactive Compounds Laboratory, Food Science and Technology Institute; Federal University of Rio Grande do Sul, Rio Grande do Sul; Brazil
| | - Simone Hickmann Flôres
- Bioactive Compounds Laboratory, Food Science and Technology Institute; Federal University of Rio Grande do Sul, Rio Grande do Sul; Brazil
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84
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de Oliveira Monteschio J, de Souza KA, Vital ACP, Guerrero A, Valero MV, Kempinski EMBC, Barcelos VC, Nascimento KF, do Prado IN. Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers. Meat Sci 2017; 130:50-57. [PMID: 28431295 DOI: 10.1016/j.meatsci.2017.04.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 03/31/2017] [Accepted: 04/02/2017] [Indexed: 11/29/2022]
Abstract
Forty Nellore heifers were fed (73days) with different diets: with or without essential oils (clove and/or rosemary essential oil) and/or active principle blend (eugenol, thymol and vanillin). The pH, fat thickness, marbling, muscle area and water losses (thawing and drip) were evaluated 24h post mortem on the Longissimus thoracis, and the effects of aging (14days) was evaluated on the meat cooking losses, color, texture and lipid oxidation. Antioxidant activity was also evaluated. Treatments had no effect (P>0.05) on pH, fat thickness, marbling, muscle area, thawing and drip losses. However, treatments affected (P<0.05) cooking losses, color, texture and lipid oxidation. The diets with essential oil and the active principle blend reduced the lipid oxidation and reduced the color losses in relation to control diet. Aging affected (P<0.05) texture and lipid oxidation. The essential oil and active principles or its blend have potential use in animal feed aiming to maintain/improve meat quality during shelf-life.
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Affiliation(s)
| | - Kennyson Alves de Souza
- Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil
| | | | - Ana Guerrero
- Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil; Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Maribel Velandia Valero
- Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil
| | | | | | | | - Ivanor Nunes do Prado
- Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil
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85
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Abstract
This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.
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86
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Cross-linked alginate/chitosan polyelectrolytes as carrier of active compound and beef color stabilizer. Meat Sci 2016; 123:219-228. [PMID: 27788419 DOI: 10.1016/j.meatsci.2016.08.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2015] [Revised: 04/28/2016] [Accepted: 08/23/2016] [Indexed: 11/23/2022]
Abstract
The aim of this work was to develop polyelectrolyte material suitable for active beef steaks coatings, by complexation of chitosan (CH) and sodium alginate (ALG) in a broad range of alginate/chitosan ratios (R). The rheological analysis confirmed significant effect of polymers ratios on the physical properties of sodium alginate-chitosan (ACH) hydrosols. The shear thinning non-Newtonian nature, thixotropic behavior and gel-like structure of solutions were displayed. Obtained complexes possess DPPH radical scavenging activity corresponding to 5.33, 17.06 and 41.41μMTrolox/ml for 0ppm, 500ppm and 1000pmm of sodium erythorbate dose, respectively. Application of ACH hydrosols enriched with 1000ppm of sodium erythorbate enhanced redness and color stability of beef steaks during storage (∆E after 2-weeks of storage=1.44±0.08) compared to uncovered beef (∆E after 2-weeks of storage=3.53±0.13). The limited solubility in range of 0%-54.56% as well as favorable wetting properties (contact angle between 45°-66°) of polyelectrolyte ACH films were obtained.
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87
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Vital ACP, Guerrero A, Monteschio JDO, Valero MV, Carvalho CB, de Abreu Filho BA, Madrona GS, do Prado IN. Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability. PLoS One 2016; 11:e0160535. [PMID: 27504957 PMCID: PMC4978481 DOI: 10.1371/journal.pone.0160535] [Citation(s) in RCA: 94] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Accepted: 07/20/2016] [Indexed: 11/30/2022] Open
Abstract
The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.
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Affiliation(s)
| | - Ana Guerrero
- Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil
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88
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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.
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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.
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