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Hamann D, Wlodarkievicz ME, Puton BMS, Fischer B, Colet R, Paroul N, Valduga E, Zeni J, Mignoni ML, Junges A, Backes GT, Cansian RL. Evaluation biodegradable films with green tea extract for interleafing sliced meat products. Food Chem 2024; 458:140159. [PMID: 38959804 DOI: 10.1016/j.foodchem.2024.140159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 06/12/2024] [Accepted: 06/17/2024] [Indexed: 07/05/2024]
Abstract
A selection of formulations with different polymers and concentrations of green tea extract was conducted for application as interleafs in sliced meat products. Films were formulated using cellulose acetate, corn starch, and chitosan with the addition of 1.0, 2.5, and 5.0% green tea extract. Higher antioxidant activity was observed with the 1.0% concentration of green tea extract (P < 0.05), regardless of the formulation, with continuous release of the extract for up to 60 days and average IC50 of 0.09 and 0.31 mg/mL for the corn starch and chitosan active films, respectively. Interleafing the sliced ham resulted in lower lipid oxidation after 60 days of storage (P < 0.05). Starch-based films with green tea extract were effective, significantly reducing lipid oxidation in sliced and interleafed cooked ham, suggesting their potential to extend the shelf life of these refrigerated products.
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Affiliation(s)
- Daniele Hamann
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Maria Eduarda Wlodarkievicz
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Bruna Maria Saorin Puton
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Bruno Fischer
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Rosicler Colet
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Natalia Paroul
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Eunice Valduga
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Jamile Zeni
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Marcelo Luis Mignoni
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Alexander Junges
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Geciane Toniazzo Backes
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Rogério Luis Cansian
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
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Alshehri AA, Kamel RM, Gamal H, Sakr H, Saleh MN, El-Bana M, El-Dreny ESG, El Fadly E, Abdin M, Salama MA, Elsayed M. Sodium alginate films incorporated with Lepidium sativum (Garden cress) extract as a novel method to enhancement the oxidative stability of edible oil. Int J Biol Macromol 2024; 265:130949. [PMID: 38508545 DOI: 10.1016/j.ijbiomac.2024.130949] [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: 08/28/2023] [Revised: 03/14/2024] [Accepted: 03/15/2024] [Indexed: 03/22/2024]
Abstract
This study addresses the growing interest in bio-based active food packaging by infusing Lepidium sativum (Garden cress) seeds extract (GRCE) into sodium alginate (SALG) films at varying concentrations (1, 3, and 5 %). The GRCE extract revealed six phenolic compounds, with gallic and chlorogenic acids being prominent, showcasing substantial total phenolic content (TPC) of 139.36 μg GAE/mg and total flavonoid content (TFC) of 26.46 μg RE/mg. The integration into SALG films significantly increased TPC, reaching 30.73 mg GAE/g in the film with 5 % GRCE. This enhancement extended to DPPH and ABTS activities, with notable rises to 66.47 and 70.12 %, respectively. Physical properties, including tensile strength, thickness, solubility, and moisture content, were positively affected. A reduction in water vapor permeability (WVP) was reported in the film enriched with 5 % GRCE (1.389 × 10-10 g H2O/m s p.a.). FT-IR analysis revealed bands indicating GRCE's physical interaction with the SALG matrix, with thermal stability of the films decreasing upon GRCE integration. SALG/GRCE5 effectively lowered the peroxide value (PV) of sunflower oil after four weeks at 50 °C compared to the control, with direct film-oil contact enhancing this reduction. Similar trends were observed in the K232 and K270 values.
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Affiliation(s)
- Azizah A Alshehri
- Department of Home Economic, College of Home Economic, Abha, King Khalid University, Kingdom of Saudi Arabia
| | - Reham M Kamel
- Agricultural Engineering Research Institute, Agricultural Research Center, Dokki, Giza 12611, Egypt
| | - Heba Gamal
- Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
| | - Hazem Sakr
- Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt
| | - Mohamed N Saleh
- Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt
| | - Mohamed El-Bana
- Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt
| | | | - Enas El Fadly
- Dairy Sciences Department, Faculty of Agriculture, Kafrelshiekh University, Kafr El Sheikh, Egypt
| | - Mohamed Abdin
- Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt
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Xiang H, Chen X, Gao X, Li S, Zhu Z, Guo Z, Cheng S. Fabrication of ammonia and acetic acid-responsive intelligent films based on grape skin anthocyanin via adjusting the pH of film-forming solution. Int J Biol Macromol 2024; 258:128787. [PMID: 38103661 DOI: 10.1016/j.ijbiomac.2023.128787] [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: 07/20/2023] [Revised: 11/28/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023]
Abstract
pH-responsive intelligent films for food freshness monitoring have attracted great attentions recently. In this study, several intelligent films based on chitosan (CS), polyvinyl alcohol (PVA), and grape skin anthocyanin (GSA) were prepared, and the effect of film-forming solution pH on the properties of intelligent films was investigated. The results of SEM, FTIR, XRD and TGA displayed that the hydrogen bond between CS and GSA was strong at strong acidic conditions (2.0-2.5), and it weakened at weak acidic conditions (3.0-4.5). Meanwhile, the hydrogen bond between PVA and GSA was negligible under strong acidic conditions, and it appeared under weak acidic conditions. Consequently, the films fabricated under weak acidic conditions displayed lower water solubility, lower water vapor permeability, and higher elongation at break. The tensile strength of films increased firstly and subsequently decreased with pH increasing, reaching a maximum value of 31.44 MPa at pH 3.5. Additionally, the films prepared at pH 2.5 and 4.0 showed the best color responsiveness to ammonia and acetic acid, respectively. Overall, the intelligent films prepared under variant pH have the potential to realize the goal of monitoring the freshness of different types of food, thereby expanding the application subject of anthocyanins-based intelligent films.
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Affiliation(s)
- Hongxia Xiang
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China
| | - Xu Chen
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China.
| | - Xiaomei Gao
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China
| | - Shuyi Li
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China.
| | - Zhenzhou Zhu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China
| | - Ziqi Guo
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China
| | - Shuiyuan Cheng
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China
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