Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life

Active edible films with plant extracts: a updated review of their types, preparations, reinforcing properties, and applications in muscle foods packaging and preservation

Currently, edible films have been increasingly explored to solve muscle food spoilage during storage, especially through the incorporation of plant extracts to develop edible packaging materials. Natural polymers matrices with plant extracts are befitting for fabricating edible films by casting methods. In the films system, the structure and physicochemical properties were strengthened via chemical interactions between active molecules in plant extracts and the reactive groups in the polymer chain. The antibacterial and antioxidant properties were dramatically reinforced through both physical and chemical actions of the plant extracts. Additionally, edible films imbedded with color-rich plant extracts could be considered as potential sensitive indicators to monitor the spoilage degree of muscle foods in response to change in gas or temperature. Furthermore, these films could increase sensory acceptability, improve quality and prolong the shelf life of muscle foods. In this article, the types, preparation methods and reinforcing properties of the edible films with plant extracts were discussed. Also, the applications of these films were summarized on quality maintenance and shelf-life extension and intelligent monitoring in muscle foods. Finally, a novel technology for film preparation achieving high-stability and sustained release of active compounds will become an underlying trend for application in muscle food packaging.

Contribution of polysaccharides from crustacean in fermented food products

Fermented foods are of great importance for their role in preserving nutrients and enriching the human diet. Fermentation ensures longer shelf life and microbiological safety of food. Natural bioactive compounds have been paid attention as nutraceuticals or functional ingredients, which have health-promoting components since polysaccharides, especially chitosan, chitin and their derivatives, are biocompatible and biodegradable, biorenewable, without toxic properties and environmentally friendly. They have been applied in several fields such as medicine, agriculture, and food industry. This chapter provides information on polysaccharides obtained from crustacean as bioactive compounds as well as their effects in fermented foods.

Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

Changes in the odor of meat during its storage are one of the basic indicators affecting its assessment and possible disqualification. The aim of the study was to determine whether the addition of essential oils may affect the composition and concentration of volatile compounds included in the aroma of stored turkey meat. We investigated the effect of adding essential oil (EO) of caraway (0.02% v/w), rosemary (0.02% v/w) and a mixture of the two (0.01% each) on the composition of volatile compound fractions formed during 10-day storage of vacuum-packed minced turkey meat. The EOs used were also evaluated for their influence on microbial contamination (total viable count and lactic acid bacteria count), sensory quality (odor and taste) and the level of fat rancidity (acid value, peroxide value and p-anisidine value) and pH in chill-stored samples. In terms of sensory indicators, the greatest beneficial effect of adding EOs was noted in the odor of raw meat. Use of the HS-SPME/GC-MS (headspace-solid phase microextraction/gas chromatography-mass spectrometry) method showed that the addition of essential oils significantly reduced the amounts of benzeneacetaldehyde, 2-octenal and ethyl 2-methyloctanoate compared with the control sample. In addition, in the presence of essential oils of rosemary and caraway, decreases were noted in benzaldehyde and 9-octadecenal, respectively. These changes may potentially affect the reception of the odor. There was a beneficial effect of the EOs in reducing the levels of fat oxidation indicators, including peroxides. However, the oils at applied concentrations had no significant effect on the total viable count and LAB count.

Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied. Three treatments were elaborated (control, 1.5% chitosan, and 3% chitosan), stored for 56 days, and characterized in terms of chemical composition, texture profile analysis, drip and pressure loss analysis, and sensory analysis (after processing; day 0). In the different storage periods (0 and 56 days), the pH value, color, thiobarbituric acid reactive substances (TBARS), and volatile compounds were evaluated. The results showed that the moisture content, lipids, proteins, and weight loss decreased (p < 0.05) and the ash content increased (p < 0.05) with the addition of chitosan. Similarly, the values of texture parameters (hardness, cohesiveness, gumminess, and chewiness) were higher in the sausages reformulated with chitosan than in control samples. The addition of chitosan increased the pH and yellowness (b*) values and reduced (p < 0.05) redness (a*) and lightness (L*) values. The b* values (only in reformulated sausages) and pH increased during storage, while a* showed a significant reduction after 56 storage days. Lipid oxidation (TBARS) was kept below the limits of quantification in all samples and both after processing and 56 storage days. However, when quantifying the lipid-derived volatiles, a clear antioxidant activity of chitosan was observed, which limits the release of these compounds, mainly aldehydes (hexanal and nonanal). Finally, the sensory analysis indicated that, although chitosan treatments received the lowest scores for all attributes, the reformulated samples did not differ from control sausages. Therefore, sausage containing chitosan may represent an interesting alternative for adding value to turkey meats affected by white striping myopathy and, at the same time, develop into a healthy and functional meat product increasing the proportion of fibers in one’s diet.

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.

A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage

This study assessed chitosan (CS)-based edible films with clove essential oil (CO) and nisin (NI) singly or in combination, for improving quality and shelf life of pork patties stored in cold conditions. The treatments were control (without chitosan film coating), CS, CS-CO, CS-NI, and CS-CO-NI, and these were tested for physicochemical, microbiological and sensory qualities for 15 days (3 days per interval) on samples in cold storage (4 ± 2 °C). Overall, the results showed that the lightness (L* value) (53.47 to 67.58), yellowness (b* value) (1.32 to 2.88), pH (5.31 to 7.98), metmyoglobin (MetMb) content (54.10 to 63.36%), free fatty acid (FFA) (0.67 to 3.17%), peroxide value (PV) (0.80 to 3.67 milliequivalent/100 g), thiobarbituric acid reactive substances (TBARS) (0.69 to 3.27 mg MDA per kg), total viable count (TVC) (2.97 to 7.63 log CFU g-1), psychotrophic bacteria count (psychrotrophs) (2.94 to 6.59 log CFU g-1), Enterobacteriaceae (2.59 to 6.57 log CFU g-1), lactic acid bacteria (LAB) (2.53 to 6.81 log CFU g-1) and sensory scores (red non-discolored part (1 to 4.70), discoloration (1 to 4.40) and off-odor (1 to 5.00)) were gradually increased during storage and whereas redness (a* value) (16.43 to 8.62) and redness index (12.54 to 3.01) were decreased. However, the quality changes were minimal in the pork patties treated with CS-CO-NI. Based on sensory and microbiological evaluations, the shelf life of treated pork patties was 6 days for control, 9 days for CS and CS-NI, and 12 days for CS-CO and CS-CO-NI.

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

Citrox Improves the Quality and Shelf Life of Chicken Fillets Packed under Vacuum and Protects against Some Foodborne Pathogens

Natural antibacterial agents such as citrox are effective against many foodborne pathogens and foods contaminated with bacteria. We studied the antimicrobial effects of citrox solutions (1% and 2%) on the total viable counts of methicillin-resistant Staphylococcus aureus (MRSA) in chicken meat fillets. The total coliform group counts found in the chicken samples were also determined. The samples were treated with S. aureus at a concentration of 10⁶ colony-forming units (cfu)/g of meat and vacuum-packed (VP) at 4 °C for 3, 6, 9, 12, 15, 18, and 21 days. We also studied the effect of citrox on the total volatile basic nitrogen (TVBN) content and pH changes during the storage period of the meat samples. The results revealed that citrox inhibited the growth of MRSA in the chicken fillets. The total viable counts of MRSA decreased after treatment with 2% citrox in all treated samples that were stored at 4 °C by approximately 2 log units compared with the samples inoculated with S. aureus (Chicken-Staph groups) after 3, 6, 9, and 12 days of storage, and by approximately 1 log unit compared with the control samples treated with salt (Chicken-Salt groups) after 3, 6, and 9 days of storage. TVBN was reduced in the Chicken-Citrox-treated samples stored at 4 °C compared with the Chicken-Staph- and Chicken-Salt-treated samples. The results indicated that citrox is effective in reducing the total counts of MRSA and in improving the quality of chicken during the first three days of storage by reducing the number of bacteria by 1 log unit and extending the shelf life of chicken.

Challenges and opportunities related to the use of chitosan as a food preservative

Chitosan has attracted a growing attention as a food preservative due to its versatility, nontoxicity, biodegradability and biocompatibility. This review aims to provide a critical appraisal of the limitations and opportunities of the use of chitosan as a food preservative. The application of chitosan as a food preservative necessitates insights into mechanisms of chitosan-mediated cell death and injury, factors affecting chitosan activity and effects of chitosan on food safety and quality. Chitosan exerts antimicrobial activity by perturbing the negatively charged cell envelope of micro-organisms with its polycationic structure. Intrinsic characteristics, including molecular weight and degree of deacetylation (DD), and other ambient conditions, including pH, temperature and neighbouring components, affect chitosan activity. Because the antimicrobial activity of chitosan is mainly based on ionic interactions with negatively charged components of the bacterial cell envelope, the food matrix can strongly interfere with the antimicrobial activity of chitosan. Despite its limited antimicrobial efficacy, chitosan demonstrates both bactericidal and bacteriostatic effects in specific food products. Moreover, chitosan can also enhance the efficacy of commercial intervention technologies, such as heat and pressure treatment, and aid the preservation of food quality, including retardation of lipid oxidation, weight loss and deterioration in sensory attributes.

Antimicrobial activity of chitosan coatings and films against Listeria monocytogenes on black radish

The antibacterial activity of chitosan coatings prepared with acetic or lactic acid, as well as of composite chitosan-gelatin films prepared with essential oils, was evaluated in fresh shredded black radish samples inoculated with Listeria monocytogenes ATCC 19115 and L. monocytogenes ATCC 19112 during seven days of storage at 4°C. The chitosan coating prepared with acetic acid showed the most effective antibacterial activity. All tested formulations of chitosan films exhibited strong antimicrobial activity on the growth of L. monocytogenes on black radish, although a higher inhibition of pathogens was achieved at higher concentrations of chitosan. The antimicrobial effect of chitosan films was even more pronounced with the addition of essential oils. Chitosan-gelatin films with thyme essential oils showed the most effective antimicrobial activity. A reduction of 2.4log10CFU/g for L. monocytogenes ATCC 19115 and 2.1log10CFU/g for L. monocytogenes ATCC 19112 was achieved in the presence of 1% chitosan film containing 0.2% of thyme essential oil after 24h of storage.

Effects of Citrox and chitosan on the survival of Escherichia coli O157:H7 and Salmonella enterica in vacuum-packaged turkey meat

In this study, we examined the antimicrobial effects of citrus extract (Citrox(®)) and chitosan on lactic acid bacteria (LAB) and the pathogens Escherichia coli O157:H7 and Salmonella enterica on turkey meat during storage under vacuum packaging (VP) at 4 and 10 °C. We also examined the effects of Citrox and chitosan on pathogen contamination in tryptic soy broth (TSB). Chitosan alone or in combination with Citrox inhibited the growth of endogenous LAB in turkey meat, whereas citrus extract did not cause a major reduction in bacterial density. Citrus extract combined with chitosan yielded the lowest mesophilic total viable counts (TVCs), irrespective of temperature, showing major declines in all treated turkey samples from days 0-21 of storage. The shelf-lives of untreated, Citrox-treated, and chitosan and Citrox/chitosan-treated samples (as determined by TVC and sensory data) were 13, 17, and >21 days, respectively, at 4 °C for VP turkey. The addition of Citrox was more effective against S. enterica than E. coli in turkey, causing reductions of >0.5 and 2 log cfu/g at 4 and 10 °C, respectively, after 21 days of storage. Interestingly, the addition of chitosan had a significant inhibitory effect on E. coli at 4 °C and S. enterica at 10 °C as compared with the control (inoculated samples) resulting in dramatic reductions in E. coli (2 log) and S. enterica (5 log) cell counts on day 21. Of all the treatments examined, citrus extract in combination with chitosan showed an additive inhibitory effect against both pathogens, reducing E. coli and S. enterica populations, by approximately 2.7 or 4.5 and 2.2 or 5.6 log cfu/g, respectively, at 4 and 10 °C on day 21 of storage.

Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin

Purpose

– The aim of the paper is to shed light on the use of chitosans and chitooligosaccharides as biopreservatives in various foods animal. Foods of animal and aquatic origin (milk, meat, fish, eggs, sea foods, etc) become contaminated with a wide range of microorganisms (bacteria, molds and yeasts) during harvesting, transporting, processing, handling and storage operations. Due to the perishable nature of these foods, their preservation is of utmost importance. Though many synthetic chemicals are available, yet their use is quite restricted due to their hazardous effects on human health.

Design/methodology/approach

– Within the domain of food industry, traditionally chitosan is used for biopreservation of foods, which is well known for its nutritional and medicinal properties in human nutrition. However, chitooligosaccharides also possess a number of nutraceutical and health promoting properties in addition to their preservative effect and shelf-life extension of foods. In this study, the comparative effects of both chitosan and chitooligosaccharides on preservation of foods of animal and aquatic origin have been summarized.

Findings

– Though chitosan has been extensively studied in various foods, yet the use of chitooligosaccharides has been relatively less explored. Chitooligosaccharides are bioactive molecules generated from chitosan and have several advantages over the traditional use of chitosan both in food products and on human health. But unfortunately, little or no literature is available on the use of chitooligosaccharides for preservation of some of the foods of animal origin. Notable examples in this category include cheese, beef, pork, chicken, fish, sea foods, etc.

Originality/value

– This paper focuses on the effects of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin, which offers a promising future for the development of functional foods.

Efeito do armazenamento sobre a cor de filmes de quitosana

Resumo Este trabalho teve como objetivo determinar o efeito da inclusão de óleos essenciais (EOs) e do armazenamento na cor dos filmes de quitosana (CH) para os parâmetros de L*, a*, b* e ΔE. Os óleos essenciais de tomilho (TEO) e alecrim (REO) foram incluídos em concentrações de 0,5:1 e 1:1 p/p (EOs:CH), assim como suas combinações 50/50 (TEO:REO). Os filmes foram armazenados a temperaturas de 5 °C, 20 °C e, 33 °C e umidade relativa do ar de 60%, 75% e, 93% durante quatro semanas. Os parâmetros da cor foram determinados por refletância com componente especular incluído (RSIN) e por refletância com componente especular excluído (RSEX), usando seis padrões de fundos diferentes. A inclusão e o aumento da concentração de óleos essenciais, assim como o aumento do tempo, da temperatura e da umidade e o padrão de fundo alteraram os valores das variáveis resposta.

Curcumin loaded self assembled lipid-biopolymer nanoparticles for functional food applications

The supramolecular nano-assemblies formed by electrostatic interactions of two oppositely charged lipid and polymer have been made and used as nanocarriers for curcumin to address its bioavailability and solubility issues. These curcumin encapsulated nano-supramolecular assemblies were characterized with respect to their size (dynamic light scattering), morphology (TEM, SEM), zeta potential (Laser Doppler Velocimetry), encapsulation efficiency (EE), curcumin loading (CL) etc. Stability of the nano-assemblies was assessed at different storage times as a function of varying pH and temperature. The physicochemical characterization of nano-assemblies was performed using Fourier Transform Infra Red Spectroscopy (FT-IR) and Differential Scanning Calorimetry (DSC). The in-vitro antioxidant lipid peroxidation (TBARS), radical scavenging (DPPH, NO, H2O2, reducing power) activity assays of powdered curcumin and nano-encapsulated curcumin were performed. It was found that nano-encapsulated curcumin were roughly spherical in shape, presented high positive zeta potential (>30 mV), monodisperse (polydispersity index <0.3), amorphous in nature, stable in the pH range of 2-6 and have enhanced antioxidant potency in comparison to crystalline curcumin in aqueous media. In conclusion, the curcumin encapsulated nanocarriers system has great potential as functional food ingredient of natural origin.