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Stini E, Tsimogiannis D, Oreopoulou V. The Valorisation of Melissa officinalis Distillation By-Products for the Production of Polyphenol-Rich Formulations. Molecules 2024; 29:377. [PMID: 38257290 PMCID: PMC10819686 DOI: 10.3390/molecules29020377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 01/07/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Lemon balm (Melissa officinalis) is an aromatic and medicinal plant, rich in bioactive ingredients and with superior antioxidant activity. The essential oil of this plant is an expensive product, so the use of the by-products of the essential oil industry is particularly useful. The aim of this research was to process Melissa officinalis distillation by-products to develop a series of polyphenol-rich formulations. In the present research, lemon balm was distilled in a laboratory-scale distiller, and the recovered by-product was used for further successive extractions with acetone and water, using a fixed-bed semi-batch extractor. Acetone extract exhibited relatively poor results as far as yield, phenolic composition and antiradical activity are concerned. However, the aqueous extract presented high yield in both total phenolic content (i.e., 111 mg gallic acid equivalents (GAE)/g, on a dry herb basis (dw)), and anti-radical capacity (205 mg trolox equivalents (TE)/g dw). On a dried extract basis, the results were also impressive, with total phenols reaching 322 mg GAE/g dry extract and antiradical capacity at 593 mg TE/g dry extract. The phenolic components of the extract were identified and quantified by HPLC-DAD. Rosmarinic acid was the major component and amounted to 73.5 mg/g dry extract, while the total identified compounds were quantified at 165.9 mg/g dry extract. Finally, formulations with two different wall materials (gum arabic-maltodextrin and maltodextrin) and two different drying methods (spray-drying and freeze-drying) were applied and evaluated to assess their performance, yield, efficiency and shelf-life of total phenolic content and rosmarinic acid concentration. From the present investigation, it is concluded that after one year of storage, rosmarinic acid does not decrease significantly, while total phenolic content shows a similar decrease for all powders. According to the yield and efficiency of microencapsulation, maltodextrin alone was chosen as the wall material and freeze-drying as the preferred drying method.
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Affiliation(s)
- Eirini Stini
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, Zografou, 15780 Athens, Greece; (E.S.); (D.T.)
| | - Dimitrios Tsimogiannis
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, Zografou, 15780 Athens, Greece; (E.S.); (D.T.)
- NFA (Natural Food Additives), Laboratory of Natural Extracts Development, 6 Dios St., Tavros, 17778 Athens, Greece
| | - Vassiliki Oreopoulou
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, Zografou, 15780 Athens, Greece; (E.S.); (D.T.)
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Cho B, Charoensri K, Doh H, Park HJ. Preparation of Colorimetric Sensor Array System to Evaluate the Effects of Alginate Edible Coating on Boiled-Dried Anchovy. Foods 2023; 12:foods12030638. [PMID: 36766165 PMCID: PMC9913907 DOI: 10.3390/foods12030638] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/13/2023] [Accepted: 01/21/2023] [Indexed: 02/05/2023] Open
Abstract
The colorimetric sensor array (CSA) is a simple, rapid, and cost-effective system widely used in food science to assess food quality by identifying undesirable volatile organic compounds. As a prospective alternative to conventional techniques such as total volatile basic nitrogen, peroxide value, and thiobarbituric acid reactive substance analysis, the CSA system has garnered significant attention. This study evaluated the quality of edible-coated food products using both conventional and CSA methods in order to demonstrate that the CSA approach is a feasible alternative to conventional methods. Boiled-dried anchovies (BDA) were selected as the model food product, and the sample's quality was assessed as a function of storage temperature and incubation period using conventional techniques and the CSA system. The surface of BDA was coated with an edible alginate film to form the surface-modified food product. The conventional methods revealed that an increase in storage temperature and incubation time accelerated the lipid oxidation process, with the uncoated BDA undergoing lipid oxidation at a faster rate than the coated BDA. Utilizing multivariate statistical analysis, the CSA approach essentially yielded the same results. In addition, the partial least square regression technique revealed a strong correlation between the CSA system and conventional methods, indicating that the CSA system may be a feasible alternative to existing methods for evaluating the quality of food products with surface modifications.
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Affiliation(s)
- Byungchan Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Korakot Charoensri
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Hansol Doh
- Department of Food Science and Biotechnology, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul 03760, Republic of Korea
- Correspondence: (H.D.); (H.j.P.); Tel.: +82-2-3277-3104 (H.D.); +82-2-3290-3450 (H.j.P.)
| | - Hyun jin Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
- Correspondence: (H.D.); (H.j.P.); Tel.: +82-2-3277-3104 (H.D.); +82-2-3290-3450 (H.j.P.)
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3
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Ali A, Wei S, Ali A, Khan I, Sun Q, Xia Q, Wang Z, Han Z, Liu Y, Liu S. Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review. Foods 2022; 11:3669. [PMID: 36429260 PMCID: PMC9689683 DOI: 10.3390/foods11223669] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/09/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022] Open
Abstract
The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. Fish are rich in well-balanced nutrients, a good source of polyunsaturated fatty acids and impose various health benefits. Furthermore, the most commonly used preservation technologies including cooling, freezing, super-chilling and chemical preservatives are discussed, which could prolong the shelf life. Non-thermal technologies such as pulsed electric field (PEF), fluorescence spectroscopy, hyperspectral imaging technique (HSI) and high-pressure processing (HPP) are used over thermal techniques in marine food industries for processing of most economical fish products in such a way as to meet consumer demands with minimal quality damage. Many by-products are produced as a result of processing techniques, which have caused serious environmental pollution. Therefore, highly advanced technologies to utilize these by-products for high-value-added product preparation for various applications are required. This review provides updated information on the nutritional value of fish, focusing on their preservation technologies to inhibit spoilage, improve shelf life, retard microbial and oxidative degradation while extending the new applications of non-thermal technologies, as well as reconsidering the values of by-products to obtain bioactive compounds that can be used as functional ingredients in pharmaceutical, cosmetics and food processing industries.
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Affiliation(s)
- Ahtisham Ali
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Adnan Ali
- Livestock & Dairy Development Department, Abbottabad 22080, Pakistan
| | - Imran Khan
- Department of Food Science and Technology, The University of Haripur, Haripur 22620, Pakistan
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Chakraborty P, Nath D, Hoque M, Sarkar P, Hati S, Mishra BK. Biopolymer‐based antimicrobial coatings for aquatic food products: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16465] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Priyanka Chakraborty
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
| | - Debarshi Nath
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Monjurul Hoque
- Teagasc Ashtown Food Research Centre Teagasc Ashtown Dublin 15 Ireland
- School of Food and Nutritional Sciences University College Cork T12 R229 Cork Ireland
| | - Preetam Sarkar
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Subrota Hati
- Department of Dairy Microbiology SMC College of Dairy Science Anand Agricultural University India
| | - Birendra Kumar Mishra
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
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5
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Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat. Sci Rep 2021; 11:21971. [PMID: 34753973 PMCID: PMC8578650 DOI: 10.1038/s41598-021-01251-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Accepted: 10/13/2021] [Indexed: 11/08/2022] Open
Abstract
Nine odorless laboratory-collected hydro-distilled aqueous extracts (basil, calendula, centrifuged oregano, corn silk, laurel, oregano, rosemary, spearmint, thyme) and one industrial steam-distilled oregano hydrolate acquired as by-products of essential oils purification were screened for their in vitro antimicrobial activity against three Salmonella Typhimurium strains (4/74, FS8, FS115) at 4 and 37 °C. Susceptibility to the extracts was mainly plant- and temperature-dependent, though strain dependent effects were also observed. Industrial oregano hydrolate eliminated strains immediately after inoculation, exhibiting the highest antimicrobial potential. Hydro-distilled extracts eliminated/reduced Salmonella levels during incubation at 4 °C. At 37 °C, oregano, centrifuged oregano, thyme, calendula and basil were bactericidal while spearmint, rosemary and corn silk bacteriostatic. A strain-dependent effect was observed for laurel. The individual or combined effect of marinades and edible coatings prepared of industrial hydrolate and hydro-distilled oregano extracts with or without oregano essential oil (OEO) was tested in pork meat at 4 °C inoculated with FS8 strain. Lower in situ activity was observed compared to in vitro assays. Marinades and edible coatings prepared of industrial oregano hydrolate + OEO were the most efficient in inhibiting pathogen. Marination in oregano extract and subsequent coating with either 50% oregano extract + OEO or water + OEO enhanced the performance of oregano extract. In conclusion, by-products of oregano essential oil purification may be promising alternative antimicrobials to pork meat stored under refrigeration when applied in the context of multiple hurdle approach.
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Rathod NB, Ranveer RC, Benjakul S, Kim SK, Pagarkar AU, Patange S, Ozogul F. Recent developments of natural antimicrobials and antioxidants on fish and fishery food products. Compr Rev Food Sci Food Saf 2021; 20:4182-4210. [PMID: 34146459 DOI: 10.1111/1541-4337.12787] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/18/2021] [Accepted: 05/18/2021] [Indexed: 12/23/2022]
Abstract
Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery-derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India
| | - Rahul Chudaman Ranveer
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Se-Kwon Kim
- Department of Marine Science & Convergence Engineering, College of Science & Technology Hanyang University Erica, Ansan-si, Gyeonggi-do, South Korea
| | - Asif Umar Pagarkar
- Marine Biological Research Station, (DBSKKV), Ratnagiri, Maharashtra, 415 612, India
| | - Surendra Patange
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey, 01330, Turkey
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7
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Pirastehfard M, Fallah AA, Habibian Dehkordi S. Effect of nanoemulsified canola oil combined with Bakhtiari savory (
Satureja bachtiarica
) essential oil on the quality of chicken breast during refrigerated storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15609] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Maedeh Pirastehfard
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Shahrekord University Shahrekord Iran
| | - Aziz A. Fallah
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Shahrekord University Shahrekord Iran
| | - Saied Habibian Dehkordi
- Department of Pharmacology Faculty of Veterinary Medicine Shahrekord University Shahrekord Iran
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8
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Oreopoulou A, Choulitoudi E, Tsimogiannis D, Oreopoulou V. Six Common Herbs with Distinctive Bioactive, Antioxidant Components. A Review of Their Separation Techniques. Molecules 2021; 26:molecules26102920. [PMID: 34069026 PMCID: PMC8157015 DOI: 10.3390/molecules26102920] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 05/10/2021] [Accepted: 05/10/2021] [Indexed: 12/15/2022] Open
Abstract
Rosemary, oregano, pink savory, lemon balm, St. John’s wort, and saffron are common herbs wildly grown and easily cultivated in many countries. All of them are rich in antioxidant compounds that exhibit several biological and health activities. They are commercialized as spices, traditional medicines, or raw materials for the production of essential oils. The whole herbs or the residues of their current use are potential sources for the recovery of natural antioxidant extracts. Finding effective and feasible extraction and purification methods is a major challenge for the industrial production of natural antioxidant extracts. In this respect, the present paper is an extensive literature review of the solvents and extraction methods that have been tested on these herbs. Green solvents and novel extraction methods that can be easily scaled up for industrial application are critically discussed.
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Affiliation(s)
- Antigoni Oreopoulou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, 15780 Athens, Greece; (A.O.); (E.C.); (D.T.)
- Vioryl, Agricultural and Chemical Industry, Research S.A., 28th km National Road Athens-Lamia, 19014 Attiki, Greece
| | - Evanthia Choulitoudi
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, 15780 Athens, Greece; (A.O.); (E.C.); (D.T.)
| | - Dimitrios Tsimogiannis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, 15780 Athens, Greece; (A.O.); (E.C.); (D.T.)
- NFA (Natural Food Additives), Laboratory of Natural Extracts Development, 6 Dios st, 17778 Athens, Greece
| | - Vassiliki Oreopoulou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, 15780 Athens, Greece; (A.O.); (E.C.); (D.T.)
- Correspondence: ; Tel.: +30-2107723166
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9
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The effect of temperature on the phenolic content and oxidative stability of o/w emulsions enriched with natural extracts from Satureja thymbra. Food Chem 2021; 349:129206. [PMID: 33578245 DOI: 10.1016/j.foodchem.2021.129206] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 12/13/2020] [Accepted: 01/24/2021] [Indexed: 01/20/2023]
Abstract
Sunflower oil-in-water emulsions were enriched with two Satureja thymbra extracts - obtained by ethyl acetate (EAcs) or ethanol (Es), rosmarinic acid (RA), or quercetin (Que), and the effect of storage temperature (5-40 °C) on the emulsions' phenolic content and oxidative stability was studied. HPLC analysis of the extracts indicated RA as the main component. The phenolic content of the emulsions decreased during storage, following first-order kinetics, with a temperature-dependent rate. RA was the main compound that decreased, Que followed a slower decrease and the rest flavonoids remained almost constant. The additives protected the emulsion against oxidation according to the order Es > Que > EAcs > RA. The protection factor ranged from 73 to 81% at 5 °C, but decreased to around 53% for Que and Es, 33% for EAcs, and 22% for RA at 40 °C. Emulsions enriched with extracts from S. thymbra retain their phenolic content and oxidative stability at refrigeration temperatures.
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10
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Pérez-Santaescolástica C, Munekata PES, Feng X, Liu Y, Bastianello Campagnol PC, Lorenzo JM. Active edible coatings and films with Mediterranean herbs to improve food shelf-life. Crit Rev Food Sci Nutr 2020; 62:2391-2403. [DOI: 10.1080/10408398.2020.1853036] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | - Paulo E. S. Munekata
- Parque Tecnológico de Galicia, Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Xi Feng
- Department of Nutrition, Food Science, and Packaging, San Jose State University, San Jose, CA, USA
| | - Ying Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | | | - Jose M. Lorenzo
- Parque Tecnológico de Galicia, Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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11
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Application of hurdle technology for the shelf life extension of European eel (Anguilla anguilla) fillets. AQUACULTURE AND FISHERIES 2020. [DOI: 10.1016/j.aaf.2020.10.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Suhag R, Kumar N, Petkoska AT, Upadhyay A. Film formation and deposition methods of edible coating on food products: A review. Food Res Int 2020; 136:109582. [PMID: 32846613 DOI: 10.1016/j.foodres.2020.109582] [Citation(s) in RCA: 167] [Impact Index Per Article: 41.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 12/13/2022]
Abstract
The greatest challenge encountered by the food manufacturer is the loss of quality of food products during storage, which eventually adds to the waste. Edible packaging is known as a potential alternative to protecting food quality and improving shelf life by delaying microbial spoilage and providing moisture and gas barrier properties. Developments in edible packaging and technology have shown promising results in enhancing the shelf life of food products. In 2016, the edible packaging market was valued at $697 million and by 2023 is expected to hit $1097 million growing at a compound annual growth rate (CGAR) of 6.81% from 2017 to 2023 at global level. In global edible packaging markets specific industries including MonoSol LLC, Tate & Lyle Plc, WikiCell Designs Inc., JRF Technology LLC, Safetraces, Inc., BluWrap, Skipping Rocks Lab, Tipa Corp., Watson Inc., and Devro plc have played a key role. Edible packaging can be applied in two forms: (i) edible coating applied directly on the food product or (ii) preformed film wrapped around the food product. The aim of this study is to review different methods of film formation and edible coating depositions. Edible films can be produced using two methods, wet (casting) and dry (extrusion) processes; and methods such as dipping, spraying, fluidized-bed, and panning are used for deposition of edible coatings on the surface of food product. Casting and dipping methods for film formation and coating deposition, respectively, are easy to use and are preferred methods on a lab scale; whereas extrusion and spraying are preferred methods for film formation and coating deposition, respectively, on a commercial scale. This work can help researchers and industries to select an efficient and cost-effective method for the development of edible film/coating for specific application. Further study and evaluation of practical applications of methods of edible packaging should be carried out within the main purpose of keeping food safe with acceptable quality for extended period of time.
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Affiliation(s)
- Rajat Suhag
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India
| | - Nishant Kumar
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India.
| | - Anka Trajkovska Petkoska
- St. Kliment Ohridski University - Bitola, Faculty of Technology and Technical Sciences, Dimitar Vlahov, 4000 Veles, The Former Yugolav Republic of Macedonia, Macedonia
| | - Ashutosh Upadhyay
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India
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Abstract
In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.
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14
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Liu J, Shibata M, Ma Q, Liu F, Lu Q, Shan Q, Hagiwara T, Bao J. Characterization of fish collagen from blue shark skin and its application for chitosan- collagen composite coating to preserve red porgy (Pagrus major) meat. J Food Biochem 2020; 44:e13265. [PMID: 32567143 DOI: 10.1111/jfbc.13265] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 02/24/2020] [Accepted: 03/29/2020] [Indexed: 01/20/2023]
Abstract
Pepsin soluble collagen (PSC) was extracted from blue shark (Prionace glauca) skin and was used for chitosan-collagen composite coating to investigate coating effects on fresh red porgy (Pagrus major) fillet quality during storage at 4°C. Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), pH, K value, drip loss, and sensory evaluation scores were measured as deterioration indexes. Results show that coating by 1% of chitosan solutions containing 0.0%-0.8% of PSC significantly improved most deterioration indexes. Coating by 1% of chitosan solution containing 0.8% of PSC yielded the best results for K value, drip loss, and sensory evaluation, although the other indexes show no clear PSC concentration dependence. These results indicate 1% of chitosan solution containing 0.8% of PSC as the best coating formulation examined in this study. PRACTICAL APPLICATIONS: Aquatic products have high contents of water and protein. Their qualities are likely to decline because of endogenous chemical and enzyme reactions, and also because of the role of spoilage and pathogenic microorganisms during storage. The edible collagen and chitosan coating suggested by this research is biodegradable, biocompatible, cost effective, and is able to meet the requirements for food quality and storage duration. Pepsin soluble collagen (PSC) is an aquatic product processing by-product that makes the maximum use of resources. As described herein, a composite formulation comprising collagen and chitosan improves preservation effects of different types of coatings. A more high-quality and effective edible coating formulation was obtained, thereby extending the red porgy fillet shelf life.
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Affiliation(s)
- Jinyan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Mario Shibata
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Qingbao Ma
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Fangfang Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Qi Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Qianyi Shan
- National Food Quality Supervision and Inspection Center, Shanghai Institute of Quality Inspection and Technical Research, Shanghai, China
| | - Tomoaki Hagiwara
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Jianqiang Bao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
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Khalil N, El-Jalel L, Yousif M, Gonaid M. Altitude impact on the chemical profile and biological activities of Satureja thymbra L. essential oil. BMC Complement Med Ther 2020; 20:186. [PMID: 32532265 PMCID: PMC7290070 DOI: 10.1186/s12906-020-02982-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Accepted: 06/04/2020] [Indexed: 01/29/2023] Open
Abstract
BACKGROUND Several agricultural or environmental factors affect plants' chemical and pharmacological properties. METHODS In this study, the essential oil of Libyan Satureja thymbra was isolated from plants collected during two successive years at two different altitudes; Wasita (WEO) and Safsaf (SEO), 156 and 661 m above sea level, respectively. RESULTS GC/MS allowed the identification of 21 and 23 compounds, respectively. Thymol prevailed in WEO (26.69%), while carvacrol prevailed in SEO (14.30%). Antimicrobial activity was tested by agar-well diffusion method, and MIC/MLC values were determined by broth dilution method. Values of MIC/MLC were 0.125/0.25 μg/ml for SEO against S. aureus, P. mirabilis and K. pneumonia and for WEO against B. subtilus. It was observed that plants growing at lower altitude in Wasita locality had better antifungal activity, while those growing at higher altitude at Safsaf locality had better antibacterial activity. Both essential oils had a better anthelmintic activity than the standard piperazine citrate against a tested earthworm. However, SEO oil had a significantly higher anthelmintic activity than WEO. Cytotoxicity of the oils tested using SRB assay on human breast cancer (MCF-7) and colon cancer cell lines (HCT-116) showed better activity for SEO, especially against HCT-116 with IC50 2.45 ± 0.21 μg/ml. CONCLUSIONS Thus, altitude is an important factor that should be considered as it affected the yield, composition and biology of the plant extracts.
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Affiliation(s)
- Noha Khalil
- Faculty of Pharmaceutical Sciences and Pharmaceutical Industries, Future University in Egypt, Cairo, 11835, Egypt.
| | - Lamya El-Jalel
- Faculty of Natural Resources and Environmental Sciences, Omar Al-Moukhtar University, 991, Albayda, Libya
| | - Miriam Yousif
- Faculty of Pharmaceutical Sciences and Pharmaceutical Industries, Future University in Egypt, Cairo, 11835, Egypt
| | - Mariam Gonaid
- Faculty of Pharmaceutical Sciences and Pharmaceutical Industries, Future University in Egypt, Cairo, 11835, Egypt
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Emre İ, Kurşat M, Yilmaz Ö, Erecevit P. Chemical compositions, radical scavenging capacities and antimicrobial activities in seeds of Satureja hortensis L. and Mentha spicata L. subsp. spicata from Turkey. BRAZ J BIOL 2020; 81:144-153. [PMID: 32401852 DOI: 10.1590/1519-6984.224654] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Accepted: 09/19/2019] [Indexed: 11/21/2022] Open
Abstract
The present study determined some biological compounds, radical scavenging activity and antimicrobial capacity in seeds of Satureja hortensis L. and Mentha spicata L. subsp. spicata. Alpha-linolenic acid (C18:3 n3) has been found to be the major polyunsaturated fatty acid of Satureja hortensis L. (66.24 ± 1.24%) and Mentha spicata L. subsp. spicata (48.17 ± 1.01%). Linoleic acid (C18:2 n6) is identified as the second major polyunsaturated fatty acid in the present study and oleic acid (C18:1 n9) is determined as the major monounsaturated fatty acid. Current study showed that Satureja hortensis L. and Mentha spicata L. subsp. spicata have low levels of saturated fatty acids. It has been demonstrated that ergosterol (263.1 ± 2.14 µg/g), stigmasterol (39.07 ± 0.91 µg/g) and beta-sitosterol (14.64 ± 0.49 µg/g) have been found in Mentha spicata L. subsp. spicata, while ergosterol (69.41 ± 1.75 µg/g) and beta-sitosterol (19.81 ± 1.14 µg/g) have been determined in Satureja hortensis L. Also, this study determined that Satureja hortensis L. and Mentha spicata L. subsp. spicata have low lipide-soluble vitamin content. Furthermore, it has been found that Satureja hortensis L. contains naringenin (612.57 ± 2.57 µg/g), morin (86.97 ± 1.12 µg/g), quercetin (22.87 ± 0.75 µg/g), and kaempferol (20.11 ± 0.94 µg/g) while naringenin (135.91 ± 1.91 µg/g), naringin (61.23 ± 2.15 µg/g) and quercetin (47.51 ± 1.17 µg/g) have been detected as major flavonoids in the seeds of Mentha spicata L. subsp. spicata. The results of the present study suggest that methanol extracts of Satureja hortensis L. and Mentha spicata L. subsp. spicata have significant free radical scavenging activity. The present results revealed that Satureja hortensis L. and Mentha spicata L. subsp. spicata showed major activity against gram-positive and gram-negative microorganisms, fungi and yeast.
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Affiliation(s)
- İ Emre
- Department of Primary Education, Faculty of Education, Firat University, 23119, Elazig, Turkey
| | - M Kurşat
- Department of Biology, Faculty of Sciences and Arts, Bitlis Eren University, 13100, Bitlis, Turkey
| | - Ö Yilmaz
- Department of Biology, Faculty of Science, Firat University, 23119, Elazig, Turkey
| | - P Erecevit
- Department of Biology, Faculty of Science, Munzur University, 62000, Tunceli, Turkey
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Chemical Composition, Antibacterial and Radical Scavenging Activity of Essential Oils from Satureja macrantha C.A.Mey. at Different Growth Stages. Foods 2020; 9:foods9040494. [PMID: 32295101 PMCID: PMC7230864 DOI: 10.3390/foods9040494] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 04/08/2020] [Accepted: 04/10/2020] [Indexed: 11/17/2022] Open
Abstract
Essential oils (EOs) from medicinal and aromatic plants are interesting products to be used as natural food preservatives. The EOs from the genus Satureja are reported to inhibit foodborne pathogens being worthy of use as food preservatives. Satureja macrantha is found in Western and Northwest Iran and commonly used as a food flavoring agent and for the treatment of urinary diseases. The objective of the present study was to identify the chemical composition of S. macrantha EOs at different growth stages (vegetative, flowering and fruiting stages) and to evaluate their biological activities. Chemical compositions were analyzed using GC-FID and GC-MS. The antibacterial activity was evaluated using the broth microdilution method against the foodborne pathogenic bacteria Staphylococcus aureus (ATCC23922), Enterococcus faecalis (ATCC29212) (Gram-positive), Enterobacter aerogenes (ATCC13046) and Escherichia coli. The antioxidant activity was estimated using the DPPH, ABTS and reducing power assays. The yields of S. macrantha EOs were in the range of 1.4–1.8%, thus scalable for the manufacture of food preservatives on an industrial level. The main compounds of EOs were carvacrol (42.7–48.2%), thymol (0.2–16.5%), p-cymene (10.1–14.7%) and γ-terpinene (7.9–9.1%) in all phenological stages examined. The strongest antibacterial activity (MICs = 5–20 µg/mL) of the EOs was recorded in samples obtained during the flowering stage where carvacrol (42.7%) and thymol (16.5) were present both at high percentages. On the other hand, the antioxidant activity was found to be slightly higher in the other stages. As the EO obtained at flowering showed the best inhibitory properties against foodborne pathogenic bacteria, it is suggested that plants at this stage can be selected as main sources of food preservative agents.
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Choulitoudi E, Velliopoulou A, Tsimogiannis D, Oreopoulou V. Effect of active packaging with Satureja thymbra extracts on the oxidative stability of fried potato chips. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100455] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Di Toro J, Branciari R, Roila R, Altissimi S, Jiang H, Zhou K, Perucci S, Codini M, Ranucci D. Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/112643] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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Lourenço SC, Moldão-Martins M, Alves VD. Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications. Molecules 2019; 24:E4132. [PMID: 31731614 PMCID: PMC6891691 DOI: 10.3390/molecules24224132] [Citation(s) in RCA: 350] [Impact Index Per Article: 70.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 02/07/2023] Open
Abstract
In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.
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Affiliation(s)
| | | | - Vítor D. Alves
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
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Zhaleh S, Shahbazi Y, Shavisi N. Shelf-Life Enhancement in Fresh and Frozen Rainbow Trout Fillets by the Employment of a Novel Active Coating Design. J Food Sci 2019; 84:3691-3699. [PMID: 31710092 DOI: 10.1111/1750-3841.14851] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 09/13/2019] [Accepted: 09/20/2019] [Indexed: 01/08/2023]
Abstract
The goal of this study was to determine the effect of incorporating ethanolic Prosopis farcta extract (PFE, 0 and 0.5%) and curcumin nanoparticles (CCM, 0, 0.1 and 0.2%) into sodium alginate (SA) coating on shelf-life of refrigerated and frozen rainbow trout fillets during storage lasting for 12 days and 6 months, respectively. Antioxidant and antibacterial properties of designated coatings were examined using 2, 2-diphenyl-1-picrylhydrazyl hydrate free radical scavenging activity and broth microdilution methods, respectively. The highest antioxidant and antibacterial activities were found in CCM 0.2% + PFE 0.5% and CCM 0.1% + PFE 0.5%. The CCM 0.2% + PFE 0.5% and CCM 0.1% + PFE 0.5% treatments could significantly extend the shelf-life of fresh trout fillets for 12 days during refrigerated storage evidenced by the 3.6 to 4.3 and 3 to 3.7 log CFU/g decrease in the microbial population in comparison with the untreated group, respectively. At the end of refrigerated storage time, the chemical change in all treated fillets was significantly lower than the untreated group (P < 0.05). The treatments of frozen trout fillets with SA + different concentrations of PFE and CCM resulted in better microbial and chemical properties than of the untreated group at the end of storage period (P < 0.05). PRACTICAL APPLICATION: Antimicrobial edible coatings from natural renewable resources have been found to be very useful in the food preservation field owing to the increasing consumer interest for the improvement of shelf-life property and appearance of fresh foodstuffs. Rainbow trout fillets without chemical preservatives have a limited shelf-life due to its biological properties. This study indicates the possibility of application of sodium alginate coatings containing Prosopis farcta extract and curcumin nanoparticles to increase shelf-life and maintain the quality of refrigerated trout fillets.
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Affiliation(s)
- Saba Zhaleh
- Dept. of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi Univ., Kermanshah, Iran
| | - Yasser Shahbazi
- Dept. of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi Univ., Kermanshah, Iran
| | - Nassim Shavisi
- Dept. of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi Univ., Kermanshah, Iran
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Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products. Foods 2019; 8:foods8090421. [PMID: 31540465 PMCID: PMC6770147 DOI: 10.3390/foods8090421] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/11/2019] [Accepted: 09/16/2019] [Indexed: 01/16/2023] Open
Abstract
The objective of this work is the comparative study of different osmotic treatments at 37 °C on the quality and shelf life of chilled sea bass fillets. Fish fillets were treated using osmotic solutions consisting of oligofructose (40%–50%–60%) and 5% NaCl with (BP/OT) and without (OT) former antioxidant enrichment by using Rosa damascena distillation by-products. Water activity decreased to approximately 0.95 after 330 minutes of osmotic treatment. Untreated and osmotically treated fish fillets (BP/OT) and (OT) were subsequently stored at 5 °C and their quality was evaluated based on microbial growth and lipid oxidation. Osmotic treatment extended significantly the shelf life of fish in terms of microbial growth; however, it also accelerated its lipid oxidation. The impregnation of Rosa damascena phenolics not only counterbalanced this negative effect, but led to a more than four-fold increase of the shelf life of sea bass, as compared to the untreated samples.
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Kumar N, Neeraj. Polysaccharide-based component and their relevance in edible film/coating: a review. ACTA ACUST UNITED AC 2019. [DOI: 10.1108/nfs-10-2018-0294] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.
Design/methodology/approach
In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector.
Findings
From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector.
Originality/value
Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.
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25
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Nouri Ala MA, Shahbazi Y. The effects of novel bioactive carboxymethyl cellulose coatings on food-borne pathogenic bacteria and shelf life extension of fresh and sauced chicken breast fillets. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.092] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Djenane D, Aboudaou M, Ferhat MA, Ouelhadj A, Ariño A. Effect of the aromatisation with summer savory (Satureja hortensis L.) essential oil on the oxidative and microbial stabilities of liquid whole eggs during storage. JOURNAL OF ESSENTIAL OIL RESEARCH 2019. [DOI: 10.1080/10412905.2019.1610516] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety,. Department of Food Science, University of Mouloud MAMMERI, Tizi-Ouzou, Algeria
| | - Malek Aboudaou
- Department of Food Science and Technology, National Agronomic Institute, El Harrach, Algeria
| | - Mohamed Amine Ferhat
- Laboratory for Research on Bioactive Products and Biomass Valorisation, Normal Higher School, Vieux Kouba, Alger, Algeria
| | - Akli Ouelhadj
- Laboratory of Food Quality and Food Safety,. Department of Food Science, University of Mouloud MAMMERI, Tizi-Ouzou, Algeria
| | - Agustín Ariño
- Veterinary Faculty, Instituto Agroalimentario de Aragón – IA2 (Universidad de Zaragoza – CITA), Zaragoza, Spain
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Coating Effects of ε-Polylysine and Rosmarinic Acid Combined with Chitosan on the Storage Quality of Fresh Half-Smooth Tongue Sole (Cynoglossus semilaevis Günther) Fillets. COATINGS 2019. [DOI: 10.3390/coatings9040273] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The study was to evaluate the effects of chitosan-based coating combined with rosmarinic acid (RA) with different concentrations of ε-polylysine (ε-PL) on flavor retention and sensorial properties of half-smooth tongue sole fillets during storage at 4 °C. Results showed that chitosan-based coatings combined with ε-PL and RA contributed to the reduction of off-flavor compounds, such as total volatile base nitrogen (TVB-N), trimethylamine (TMA), and ATP-related compounds, and accumulation of free amino acids (FAAs). Nineteen volatile organic compounds were analyzed by gas chromatography-mass spectrometer (GC/MS) during storage, including seven alcohols, six aldehydes, and six ketones. The coating treated fresh half-smooth tongue sole (HTS) fillets significantly reduced the relative content of off-odor volatiles, such as 1-octen-3-ol, propanal, hexanal, and octanal. According to sensory evaluation results, chitosan-based coating combined with ε-PL and RA was an effective way to maintain quality of HTS fillets during refrigerated storage.
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Optimization of bioactive preservative coatings of starch nanocrystal and ultrasonic extract of sour lemon peel on chicken fillets. Int J Food Microbiol 2019; 300:31-42. [PMID: 31005779 DOI: 10.1016/j.ijfoodmicro.2019.04.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 03/26/2019] [Accepted: 04/03/2019] [Indexed: 11/21/2022]
Abstract
Starch nanocrystal (S-NC) was produced after sulfuric acid hydrolysis of potato starch granules and then characterized by laser diffraction particle size analyzer, scanning electron microscopy (SEM) and X-ray diffraction (XRD). Response surface methodology (RSM) was applied to optimize S-NC (2-10%) concentration, sour lemon peel extract (SLPE, 2.5-12.5%) amount, mixing temperature (M-TE, 25-65 °C) and mixing time (M-TI,15-75 min) in the preparation of bioactive coating solutions to develop the high-quality chicken fillets during the cold-storage. The optimized conditions for achieving the highest DPPH inhibition percentage (89.14%), antibacterial activity (Staphylococcus aureus, 3.58-mm; Escherichia coli, 3.14-mm; Listeria monocytogenes, 2.31-mm and Salmonella enterica, 2.24-mm) and lightness value (77.82) and the lowest redness (6.69), yellowness (13.21) values and viscosity (27.5 mPa.s) were 4.0% S-NC, 5.62% SLPE, 51.17 °C M-TE and 43.29 min M-TI. Spraying the optimal coating solution on chicken fillets led to a significant improvement in their physicochemical, textural and sensory characteristics compared to the control during 12-day cold-storage.
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Bouarab Chibane L, Degraeve P, Ferhout H, Bouajila J, Oulahal N. Plant antimicrobial polyphenols as potential natural food preservatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1457-1474. [PMID: 30206947 DOI: 10.1002/jsfa.9357] [Citation(s) in RCA: 209] [Impact Index Per Article: 41.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 05/17/2023]
Abstract
BACKGROUND The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable foods. In this context, the present review is focused on discussing the prospective application of plant extracts containing phenolics or isolated plant phenolics as natural antimicrobials in foods. Plant essential oils are outside the scope of this review since utilization of their antimicrobial activity for food preservation has been extensively reviewed. RESULTS Although the exact antimicrobial mechanisms of action of phenolic compounds are not yet fully understood, it is commonly acknowledged that they have diverse sites of action at the cellular level. Antimicrobial phenolics can be added directly to the formulation of perishable food products or incorporated into food-contact materials to release them in the immediate zone of perishable foods. Edible coatings or active food packaging materials can thus be used as carriers of plant bioactive compounds. CONCLUSION These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lynda Bouarab Chibane
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | - Pascal Degraeve
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | | | - Jalloul Bouajila
- Faculté de Pharmacie de Toulouse, Laboratoire de Génie Chimique, UMR CNRS 5503, Université Paul Sabatier, Toulouse, France
| | - Nadia Oulahal
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
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Tsironi TN, Taoukis PS. Current Practice and Innovations in Fish Packaging. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1532479] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Theofania N. Tsironi
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Petros S. Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
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31
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Coating development with modified starch and tomato powder for application in frozen dough. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.04.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Galvão AM, Zambelli RA, Araújo AW, Bastos MS. Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ganiari S, Choulitoudi E, Oreopoulou V. Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.009] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Choulitoudi E, Ganiari S, Tsironi T, Ntzimani A, Tsimogiannis D, Taoukis P, Oreopoulou V. Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.04.009] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Tsimogiannis D, Bimpilas A, Oreopoulou V. DPPH radical scavenging and mixture effects of plant o
-diphenols and essential oil constituents. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.2016003473] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Dimitrios Tsimogiannis
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering; National Technical University of Athens; Athens Greece
| | - Andreas Bimpilas
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering; National Technical University of Athens; Athens Greece
| | - Vassiliki Oreopoulou
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering; National Technical University of Athens; Athens Greece
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State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications. COATINGS 2017. [DOI: 10.3390/coatings7040056] [Citation(s) in RCA: 84] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Abaide ER, Zabot GL, Tres MV, Martins RF, Fagundez JL, Nunes LF, Druzian S, Soares JF, Dal Prá V, Silva JR, Kuhn RC, Mazutti MA. Yield, composition, and antioxidant activity of avocado pulp oil extracted by pressurized fluids. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.01.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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