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Komodromos D, Sergelidis D, Amvrosiadis I, Kontominas MG. Combined Effect of an Active AgIon ® Absorbent Pad and a Chitosan Coating on the Preservation of Fresh Beef. Foods 2024; 13:1387. [PMID: 38731758 PMCID: PMC11083966 DOI: 10.3390/foods13091387] [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: 04/13/2024] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
In the present study, the combined effect of an AgIon® antimicrobial absorbent (Ζ) pad and a chitosan coating (C) on the preservation of fresh beef stored aerobically at 5 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored for up to 10 days of storage. The microbiological data indicated that the C and chitosan coating plus absorbent pad (CZ) treatments were the most efficient in reducing total viable counts (TVC) by 4.09 and 3.53 log cfu/g compared to the control W and Z treatments on day 4 of storage (p < 0.05). An analogous reduction in the counts of the other microbial groups monitored was recorded. pH values were ca. 5.7 for treatments W and Z and 5.45 for treatments C and CZ on day 4 of storage (p < 0.05). The total volatile basic nitrogen (TVB-N) values remained <20 mg/100 g for all treatments on day 4 and for treatments C and CZ on day 10 of storage. The total color difference values decreased (p < 0.05) during storage for treatments W and Z, but remained constant for treatments C and CZ. Based on sensory, microbiological and physico-chemical data, beef shelf life was ca ^# + 3 days for samples W and Z and at least 10 + 3 days for samples C and CZ. Between the two antimicrobial treatments, chitosan was considerably more effective than the AgIon® antimicrobial absorbent pad, which showed practically no antimicrobial activity in direct contact with beef meat.
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Affiliation(s)
- Dimitrios Komodromos
- Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece;
- Department of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (D.S.); (I.A.)
| | - Daniel Sergelidis
- Department of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (D.S.); (I.A.)
| | - Ioannis Amvrosiadis
- Department of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (D.S.); (I.A.)
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Azizi M, Jahanbin K, Shariatifar N. Evaluation of whey protein coating containing nanoliposome dill ( Anethum graveolens L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish. Food Chem X 2024; 21:101110. [PMID: 38282826 PMCID: PMC10818196 DOI: 10.1016/j.fochx.2023.101110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/12/2023] [Accepted: 12/30/2023] [Indexed: 01/30/2024] Open
Abstract
The aim of this study was to investigate the effect of whey coating containing dill (Anethum graveolens L.) essential oil nanoliposome on the physicochemical, microbiological and sensory characteristics of rainbow trout (Oncorhynchus mykiss). Treatments comprise: sample without coating (control), coating containing whey, coating containing whey with essential oil (whey-EO) and coating containing whey with nano EO (whey-NEO). The particle size, zeta potential, polydispersity index and the encapsulation efficiency were ranged from 142 to 159 nm, -16.3 to -11.7 mV, 0.79 to 0.88 Mw/Mn and 45.85-70.01 %, respectively. Microbial analysis, after 21 days, the maximum and minimum of TVC (total viable counts), TPC (total psychrophilic counts) and LAB (lactic acid bacteria) counts were related to control (8.16 for TVC, 8.46 for TPC and 7.7 log CFU/g for LAB) and whey + NEO (7 for TVC, 7.3 for TPC and 6.16 log CFU/g for LAB), respectively. Also, results of pH, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and total volatile base-nitrogen (TVB-N) after 21 days were ranged from 6.3 (whey-NEO) to 7.5 (control), from 11.5(whey-NEO) to 20.9 mEq/Kg (control), from 5.23(whey-NEO) to 8.34 mg MDA/kg (control) and from 22.5 (whey-NEO) to 37 mg N/100 g (control), respectively. Finally, in all sensory evaluation items (texture, off-odor, discoloration and red color), the best result after 21 days was related to whey-NEO (score = 1). Consequently, the edible coating comprising whey and nanoliposome of EO could be effective to the maintenance of fish's microbiological, physicochemical, and sensory properties.
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Affiliation(s)
- Mozhgan Azizi
- Department of Food Science and Technology, Faculty of Agriculture Engineering, Shahrood University of Technology, Shahrood, Iran
| | - Kambiz Jahanbin
- Department of Food Science and Technology, Faculty of Agriculture Engineering, Shahrood University of Technology, Shahrood, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Bremenkamp I, Sousa-Gallagher MJ. Design and Development of an Edible Coating for a Ready-to-Eat Fish Product. Polymers (Basel) 2024; 16:346. [PMID: 38337235 DOI: 10.3390/polym16030346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 12/30/2023] [Accepted: 01/04/2024] [Indexed: 02/12/2024] Open
Abstract
The application of chitosan and alginate coatings for a ready-to-eat (RTE) baked fish product was studied. An experimental design was used to investigate the effect of coating a polysaccharide concentration and glycerol addition on the safety (microbial growth) and quality (water loss and lipid oxidation) of an RTE fish product under optimal and abused storage conditions. The results showed that a chitosan coating with 1% (w/v) chitosan in 1% (v/v) acetic acid and 15% (w/w chitosan) glycerol, or a 1% (w/v) alginate coating with no glycerol and no crosslinking, showed the best performance in controlling the tested safety and quality parameters. The desirability method was used to identify the shelf lives of chitosan, alginate, and double-coated RTE products. The chitosan-coated samples showed the best performance with a three-fold shelf-life extension compared to the uncoated products stored at 4 °C. Moreover, the tested coatings demonstrated their ability to provide protective functions under abused storage conditions. These results strongly suggest that edible coatings have significant potential in enhancing the shelf life and safety of ready-to-eat (RTE) fish products.
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Affiliation(s)
- Ina Bremenkamp
- Process & Chemical Engineering, School of Engineering & Architecture, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
| | - Maria J Sousa-Gallagher
- Process & Chemical Engineering, School of Engineering & Architecture, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
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Liu T, Tang Q, Lei H, Zhen X, Zheng N, Qiu P, Liu L, Zhao J. Preparation, physicochemical and biological evaluation of chitosan Pleurotus ostreatus polysaccharides active films for food packaging. Int J Biol Macromol 2024; 254:127470. [PMID: 37858659 DOI: 10.1016/j.ijbiomac.2023.127470] [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: 07/10/2023] [Revised: 10/10/2023] [Accepted: 10/14/2023] [Indexed: 10/21/2023]
Abstract
The aim of this study was to create CS-POP composite films by blending Pleurotus ostreatus stalk polysaccharides (POP) and chitosan (CS). The effects of adding different concentrations (0 %, 0.25 %, 0.5 %, 0.75 %, and 1 %) of POP on the mechanical, barrier, and optical properties of the CS films were investigated. When the POP content is at 0.5 %, the tensile strength of the composite film reaches its maximum value at 13.691 MPa, showing a significant improvement compared to the tensile strength of the pure CS film. The structure of the CS and CS-POP composite films was characterized by FT-IR spectroscopy, XRD, TGA and SEM. The results indicate that due to the interaction between the two types of CS and POP, the formation of Schiff base, and the intermolecular hydrogen bonds between CS and POP, the addition of POP to CS films can result in a smoother and more stable crystalline structure in the composite film. The CS-POP composite films exhibited enhanced antioxidant and antibacterial activity compared to the CS films alone, with the highest DPPH scavenging activity of 72.43 %. The composite films also showed significant inhibitory effects on the growth of E. coli.
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Affiliation(s)
- Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Qilong Tang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Nan Zheng
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Pen Qiu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Liyang Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China.
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Anvar N, Nateghi L, Shariatifar N, Mousavi SA. The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C. Food Chem X 2023; 19:100842. [PMID: 37780295 PMCID: PMC10534171 DOI: 10.1016/j.fochx.2023.100842] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/07/2023] [Accepted: 08/15/2023] [Indexed: 10/03/2023] Open
Abstract
The aim of this study was to evaluate the effect of gallic acid (GA) and essential oil (EO) of Anethum graveolens L. seed (forms of nanoliposome and free) on bacteriological, chemical and sensory properties of minced meat during storage. In this research, Escherichia coli (gram negative) and Staphylococcus aureus (gram positive) were used to examine the effect of these compounds on meat. The particle sizes (z-average diameter) of prepared nanoliposomes of EO and GA were in the range of 141 to 165 nm and 146-160 nm, respectively and the efficiency of encapsulation (EE %) in the current research was 51.76-69.8% in nano EO (NEO) and 53.23-67.07% in nano gallic acid (N-GA). Also, the outcomes indicated the treatment containing nano-liposomes had a better antimicrobial effect in both of bacteria. In present study, the Minimum Inhibitory Concentration (MIC) of GA, N-GA, EO and NEO for S. aureus was 0.62 ± 0.01, 0.62 ± 0.02, 0.62 ± 0.01 and 0.62 ± 0.01 mg/mL, respectively, and for E. coli was 0.62 ± 0.01, 0.62 ± 0.01, 1.25 ± 0.1 and 1.25 ± 0.1 mg/mL, respectively. Also, the results showed MBC (The Minimum Bactericidal Concentration) of GA, N-GA, EO and NEO for S. aureus was 0.62 ± 0.02, 0.62 ± 0.03, 1.25 ± 0.1 and 1.25 ± 0.1 mg/mL, respectively, and for E. coli was0.62 ± 0.01, 1.25 ± 0.1, 2.5 ± 0.2, 2.5 ± 0.2 mg/mL, respectively. The highest and lowest of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging were detected, in the Butylated hydroxytoluene (BHT) 200 and EO1%, respectively. Furthermore, after 18 day, minimum pH and Total volatile basic nitrogen (TVB-N) value were related to the N-GA2% on S. aureus with pH = 6.5 and NEO group (27 mg N/100 g), respectively. Finally, the treatment of NEO showed a higher acceptance score of sensory evaluation after 18 days. According to the outcomes of current investigation, the use of nanocapsulated EO and GA are effective (as a coating for food storage) and can increase the shelf life of minced meat.
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Affiliation(s)
- Narges Anvar
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Leila Nateghi
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Carrapiso AI, Pimienta M, Martín L, Cardenia V, Andrés AI. Effect of a Chitosan Coating Enriched with an Olive Leaf Extract on the Characteristics of Pork Burgers. Foods 2023; 12:3757. [PMID: 37893650 PMCID: PMC10606866 DOI: 10.3390/foods12203757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Chitosan coatings have been investigated for improving food shelf-life. The addition of an olive leaf extract could enhance its beneficial effect. The aim of this study was to evaluate the effectiveness of an olive leaf extract added to a chitosan coating in delaying deterioration in refrigerated pork burgers without additives packaged under a 40% oxygen and 60% carbon dioxide modified atmosphere. Some general parameters (microbial counts, instrumental color and texture, and lipid and protein oxidation) were measured over the storage of pork burgers without coating (Control), with a chitosan-based coating (Chitosan) and with a chitosan-based coating enriched with an olive leaf extract (Chitoex). The coating impacted the effect of the storage time on most parameters. Both coatings were especially effective at limiting the changes that occur over time in the headspace gases, some texture parameters (hardness, gumminess, and chewiness) and lipid oxidation, although the effect on the microbial counts was weak. Chitoex was more effective than Chitosan at preventing changes in the headspace gases on day 11 and in lipid oxidation on all the sampling days. In conclusion, the Chitoex coating could be useful for prolonging the storage of pork burgers by preventing changes in texture and reducing lipid oxidation.
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Affiliation(s)
- Ana Isabel Carrapiso
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
| | - Manuel Pimienta
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
| | - Lourdes Martín
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
| | - Vladimiro Cardenia
- Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, Italy;
| | - Ana Isabel Andrés
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
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Ahammed S, Easdani M, Liu F, Zhong F. Encapsulation of Tea Polyphenol in Zein through Complex Coacervation Technique to Control the Release of the Phenolic Compound from Gelatin-Zein Composite Film. Polymers (Basel) 2023; 15:2882. [PMID: 37447526 DOI: 10.3390/polym15132882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Green tea polyphenol (TP) was encapsulated in zein and fabricated into a gelatin-zein composite film by complex coacervation. Transglutaminase (TG) crosslinking was employed to obtain a compact structural orientation of the film to prolong the release of bioactive compounds. The encapsulation efficiency of zein and the TP release rate from the composite film were investigated. The retention rate was over 30% and 80% after film fabrication and storage, respectively. Crosslinking decreased the diffusion coefficient by half, thus improving the release of TP from the film. The antioxidant properties were satisfactory after discharge from the film detected by DPPH/ABTS scavenging. The value of crosslinking degree (~60%) and increased molecular weight of the protein were investigated by SDS-PAGE, indicating the compatibility of TP and TG treatment. According to physicomechanical findings, the TG2TP1 film exhibited the best characteristics. Tensile strength and water solubility properties were ameliorated by the TG treatment of TP-encapsulated films compared to the control film. TG and TP-loaded gelatin-zein composite film had better thermal stability than the control film. Moreover, the TP loading reduced the transparency value and improved the light-barrier properties of the film. The films showed significant antimicrobial activities against two food-borne bacteria, including Staphylococcus aureus BCTC13962 and Escherichia coli BCRC10675. The result obtained shows that the encapsulation of TP and TG treatment may be used to fabricate gelatin-zein composite film with controlled release of phenolic compounds for active packaging applications.
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Affiliation(s)
- Shabbir Ahammed
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiaxing Institute of Future Food, Jiaxing 314050, China
| | - Md Easdani
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiaxing Institute of Future Food, Jiaxing 314050, China
| | - Fei Liu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiaxing Institute of Future Food, Jiaxing 314050, China
| | - Fang Zhong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiaxing Institute of Future Food, Jiaxing 314050, China
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Mishra V, Tarafdar A, Talukder S, Mendiratta SK, Agrawal RK, Jaiswal RK, Bomminayuni GP. Enhancing the shelf life of chevon Seekh Kabab using chitosan edible film and Cinnamomum zeylanicum essential oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1814-1825. [PMID: 37187978 PMCID: PMC10169963 DOI: 10.1007/s13197-023-05723-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/03/2023] [Accepted: 03/09/2023] [Indexed: 03/19/2023]
Abstract
Chevon Seekh Kabab is a popular meat product of India. However, due to high protein and moisture content it undergoes quick microbial spoilage and oxidative reactions leading to lower shelf life. The combination of chitosan edible film and cinnamon essential oil (CEO) was chosen to remediate this problem because of its antimicrobial and antioxidative effect. Control and chitosan edible film with CEO coated chevon Seekh Kabab samples were stored at 4 °C. The physicochemical (pH, TBARS, TVBN, moisture, colour), microbiological (APC, psychrophilic, coliform and Staphylococcal count) and sensory attributes were evaluated over a 30 days period. The maximum shelf life of 27 days was observed when 2% chitosan edible film with 0.3% CEO was coated over samples. A reduction in moisture, L* value, a* value and sensory scores along with an increase in pH, TVBN, TBARS, b* value and microbiological parameters were observed during the storage period. Reaction kinetics for the physicochemical and microbiological parameters was also established. The physicochemical, microbiological and sensory parameters were within prescribed limits till spoilage in the treated sample. This investigation may aid researchers working on scaling up of processing and preservation of Seekh Kabab.
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Affiliation(s)
- V. Mishra
- Division of Livestock Products Technology, ICAR- Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh 243122 India
| | - S. Talukder
- Division of Livestock Products Technology, ICAR- Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - S. K. Mendiratta
- ICAR- Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - R. K. Agrawal
- Division of Livestock Products Technology, ICAR- Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - R. K. Jaiswal
- Department of Livestock Products Technology, Bihar Veterinary College, Bihar Animal Sciences University, Patna, Bihar 800014 India
| | - G. P. Bomminayuni
- Division of Livestock Products Technology, ICAR- Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
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Chowdhury MAH, Ashrafudoulla M, Mevo SIU, Mizan MFR, Park SH, Ha SD. Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:1555-1596. [PMID: 36815737 DOI: 10.1111/1541-4337.13121] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 01/07/2023] [Accepted: 01/22/2023] [Indexed: 02/24/2023]
Abstract
Poultry is thriving across the globe. Chicken meat is the most preferred poultry worldwide, and its popularity is increasing. However, poultry also threatens human hygiene, especially as a fomite of infectious diseases caused by the major foodborne pathogens (Campylobacter, Salmonella, and Listeria). Preventing pathogenic bacterial biofilm is crucial in the chicken industry due to increasing food safety hazards caused by recurring contamination and the rapid degradation of meat, as well as the increased resistance of bacteria to cleaning and disinfection procedures commonly used in chicken processing plants. To address this, various innovative and promising strategies to combat bacterial resistance and biofilm are emerging to improve food safety and quality and extend shelf-life. In particular, natural compounds are attractive because of their potential antimicrobial activities. Natural compounds can also boost the immune system and improve poultry health and performance. In addition to phytochemicals, bacteriophages, nanoparticles, coatings, enzymes, and probiotics represent unique and environmentally friendly strategies in the poultry processing industry to prevent foodborne pathogens from reaching the consumer. Lactoferrin, bacteriocin, antimicrobial peptides, cell-free supernatants, and biosurfactants are also of considerable interest for their prospective application as natural antimicrobials for improving the safety of raw poultry meat. This review aims to describe the feasibility of these proposed strategies and provide an overview of recent published evidences to control microorganisms in the poultry industry, considering the human health, food safety, and economic aspects of poultry production.
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Affiliation(s)
| | - Md Ashrafudoulla
- Food Science and Technology Department, Chung-Ang University, Anseong-Si, Republic of Korea
| | | | | | - Si Hong Park
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Sang-Do Ha
- Food Science and Technology Department, Chung-Ang University, Anseong-Si, Republic of Korea
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10
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Tsitsos A, Economou V, Chouliara E, Koutouzidou G, Arsenos G, Ambrosiadis I. Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton. Microorganisms 2023; 11:microorganisms11020507. [PMID: 36838470 PMCID: PMC9961988 DOI: 10.3390/microorganisms11020507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/19/2023] Open
Abstract
Edible chitosan or alginate coatings and their combinations with oregano essential oil or olive oil, have been examined for their effect on the microbiological, physicochemical and organoleptic characteristics of mutton. The results indicated that these edible coatings can contribute to maintaining good quality characteristics and extending mutton shelf-life. The total mesophilic counts in mutton ranged from 3.48 to 8.00 log10 CFU/g, the total psychrophilic counts from 4.00 to 9.50 log10 CFU/g, the B. thermosphacta counts from 2.30 to 7.77 log10 CFU/g and the lactic acid bacteria counts from 2.00 to 5.85 log10 CFU/g. Chitosan coatings significantly (p < 0.05) reduced the total mesophilic, the total psychrophilic (1-2 log10 cfu/g), the B. thermosphacta and the lactic acid bacteria counts in mutton. Alginate exhibited a lower L* value and a higher a* value and chroma compared with the control and chitosan lots. No significant differences were observed in the chemical composition of meat pieces among the experimental groups. Oregano oil positively affected the sensory attributes of meat. The most favourable combination, based on the microbiological counts, the organoleptic characteristics and the shelf-life extension of mutton, was that of chitosan with oregano essential oil.
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Affiliation(s)
- Anestis Tsitsos
- Laboratory of Animal Food Products Hygiene and Veterinary Public Health, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Vangelis Economou
- Laboratory of Animal Food Products Hygiene and Veterinary Public Health, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Correspondence: ; Tel.: +30-2310-999875
| | - Eirini Chouliara
- Laboratory of Technology of Food Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Georgia Koutouzidou
- Department of Agriculture, School of Agricultural Sciences, University of Western Macedonia, 53100 Florina, Greece
| | - Georgios Arsenos
- Laboratory of Animal Husbandry, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Ioannis Ambrosiadis
- Laboratory of Technology of Food Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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Alkholief M, Kalam MA, Alshememry AK, Ali R, Alhudaithi SS, Alsaleh NB, Raish M, Alshamsan A. Topical Application of Linezolid-Loaded Chitosan Nanoparticles for the Treatment of Eye Infections. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:681. [PMID: 36839049 PMCID: PMC9964951 DOI: 10.3390/nano13040681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 01/28/2023] [Accepted: 02/01/2023] [Indexed: 06/18/2023]
Abstract
Linezolid (LZ) loaded chitosan-nanoparticles (CSNPs) was developed by the ionic-gelation method using Tripolyphosphate-sodium as a crosslinker for topical application for the treatment of bacterial eye infections. Particles were characterized by Zeta-Sizer (Malvern Nano-series). TEM was used for structural morphology. Encapsulation and drug loading were estimated by measuring the unencapsulated drug. In-vitro drug release in STF (pH 7) was performed through a dialysis membrane. Storage stability of LZ-CSNPs was checked at 25 °C and 40 °C for six months. The antimicrobial potency of NPs was evaluated on different Gram-positive strains. Ocular irritation and pharmacokinetic studies were completed in rabbits. Ex-vivo transcorneal permeation of the drug was determined through the rabbit cornea. Ionic interaction among the oppositely charged functional groups of CS and TPP generated the CSNPs. The weight ratio at 3:1, wt/wt (CS/TPP) with 21.7 mg of LZ produced optimal NPs (213.7 nm with 0.387 of PDI and +23.1 mV of ZP) with 71% and 11.2% encapsulation and drug loading, respectively. Around 76.7% of LZ was released from LZ-AqS within 1 h, while 79.8% of LZ was released from CSNPs at 12 h and 90% at 24 h. The sustained drug release property of CSNPS was evaluated by applying kinetic models. The linearity in the release profile suggested that the release of LZ from CSNPs followed the Higuchi-Matrix model. LZ-CSNPs have shown 1.4 to 1.6-times improved antibacterial activity against the used bacterial strains. The LZ-CSNPs were "minimally-irritating" to rabbit eyes and exhibited 4.4-times increased transcorneal permeation of LZ than from LZ-AqS. Around 3-, 1.2- and 3.1-times improved Tmax, Cmax, and AUC0-24 h, respectively were found for LZ-CSNPs during the ocular pharmacokinetic study. AqS has shown 3.1-times faster clearance of LZ. Conclusively, LZ-CSNPs could offer a better alternative for the prolonged delivery of LZ for the treatment of bacterial infections in the eyes.
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Affiliation(s)
- Musaed Alkholief
- Department of Pharmaceutics, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Mohd Abul Kalam
- Department of Pharmaceutics, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Abdullah K. Alshememry
- Department of Pharmaceutics, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Raisuddin Ali
- Department of Pharmaceutics, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Sulaiman S. Alhudaithi
- Department of Pharmaceutics, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Nasser B. Alsaleh
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Mohammad Raish
- Department of Pharmaceutics, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Aws Alshamsan
- Department of Pharmaceutics, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
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Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review. Polymers (Basel) 2023; 15:polym15020396. [PMID: 36679276 PMCID: PMC9864592 DOI: 10.3390/polym15020396] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/23/2022] [Accepted: 01/09/2023] [Indexed: 01/14/2023] Open
Abstract
Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials.
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Abdalbeygi S, Aminzare M, Hassanzad Azar H. Chitosan edible coating incorporated with resveratrol and Satureja bachtiarica essential oil as natural active packaging: In vitro antibacterial and antioxidant properties, and its impact on the shelf life of fresh chicken fillet and growth of inoculated Escherichia coli O 157:H 7. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Abstract
The purpose of this study was to investigate the effects of chitosan coating containing resveratrol (RES) and Satureja bachtiarica essential oil (SEO) on the microbial quality, oxidative stability, and sensory properties of chicken meat as well as inoculated Escherichia coli O157:H7 during 12 day storage at 4 °C. The synergistic in vitro antioxidant effects between RES and SEO in chitosan coatings were observed. Moreover, chicken coated with chitosan solution containing RES 0.001% + SEO 2% indicated better results compared with the control group with the following scores (p≤0.05): Total viable count (6.11 log10 CFU/g), total psychrotrophic count (5.39 log10 CFU/g), Lactic acid bacteria (5.36 log10 CFU/g), pH (6.25), peroxide value (4.32 meq/kg lipid), thiobarbituric acid reactive substance (1.03 mg MDA/kg), sensory analysis (overall acceptability: 5.5), and inoculated E.coli O157:H7 (6.01 log10 CFU/g). The finding of the present study can contribute to the meat industry as a natural active packaging system.
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Affiliation(s)
- Sepehr Abdalbeygi
- Department of Food Safety and Hygiene , School of Public Health, Zanjan University of Medical Sciences , Zanjan , Iran
| | - Majid Aminzare
- Department of Food Safety and Hygiene , School of Public Health, Zanjan University of Medical Sciences , Zanjan , Iran
| | - Hassan Hassanzad Azar
- Department of Food Safety and Hygiene , School of Public Health, Zanjan University of Medical Sciences , Zanjan , Iran
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González-Ceballos L, Guirado-moreno JC, Guembe-García M, Rovira J, Melero B, Arnaiz A, Diez AM, García JM, Vallejos S. Metal-free organic polymer for the preparation of a reusable antimicrobial material with real-life application as an absorbent food pad. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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15
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Characteristics and Antibacterial Effect of Chitosan Coating Nanoemulsion Containing Zataria multiflora and Bunium persicum Essential Oils Against Listeria monocytogenes. Jundishapur J Nat Pharm Prod 2022. [DOI: 10.5812/jjnpp-120819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Background: Nowadays, finding natural compounds with antimicrobial properties against pathogens is very important, especially for the food and drug industries. Objectives: The antibacterial activity of chitosan coatings nanoemulsion (NE) containing Zataria multiflora and Bunium persicum essential oils (EOs) was evaluated in a food model (chicken breast fillets) during 15 days of refrigerated storage. Methods: The chicken breast fillets were divided into seven groups: control, chitosan 2%, sonicated chitosan 2%, chitosan NE coating containing Z. muitiflora EO (ZMEO, 0.5%, and 1 %) and chitosan NE coating containing B. persicum EO (BPEO, 0.5%, and 1 %). Characteristics of chitosan NE coatings containing EOs were analyzed. Moreover, the antimicrobial activity of coatings against Listeria monocytogenes was investigated. Results: The results showed good properties of the NE coatings. The analysis of EOs revealed that the major components for ZMEO were carvacrol (51.55%) and thymol (25.49%). In addition, the main components of BPEO were p-cumic aldehyde (38.39%) and p-cymene (18.36%). All treatments exhibited antimicrobial properties; however, the best result was recorded for chitosan NE coating containing 1% ZMEO, which was the lowest amount of L. monocytogenes (7.61 Log CFU/g). Moreover, L. monocytogenes analysis for chitosan NE coating containing 1% BPEO samples was 7.73 Log CFU/g. Conclusions: Therefore, based on the results of this study, chitosan NE coating containing ZMEO and BPEO as natural preservatives can be recommended for meat products, especially chicken meats.
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Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets. Molecules 2022; 27:molecules27144500. [PMID: 35889372 PMCID: PMC9323308 DOI: 10.3390/molecules27144500] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 11/30/2022] Open
Abstract
The current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in nutritional value. For this purpose, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) assays were performed to check the potential antioxidant activity of chicken nuggets; microbial control, including total aerobic count and coliforms population, was performed for quality and safety purposes; and thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were performed to determine the oxidative stability of chicken nuggets. Different treatments were applied at different storage periods (0th, 7th, 14th and 21st day). The higher value of total aerobic count (5.09 ± 0.05 log CFU/g) and coliforms (3.91 ± 0.06 log CFU/g) were obtained for the uncoated samples, while the lower population was enumerated in the combination of sodium alginate (SA) and pomegranate peel powder (PPP). However, DPPH (64.65 ± 2.15%) and TPC (135.66 ± 3.07 GAE/100 g) values were higher in the coated chicken nuggets (SA (1.5%) and PPP (1.5%)) and lowest in the control samples. The higher value of TBARS (1.62 ± 0.03 MDA/kg) and POV (0.92 ± 0.03 meq peroxide/kg) were observed in the uncoated chicken nuggets. In the Hunter color system, L*, a*, and b* peak values were determined in the coated chicken nuggets with SA (1.5%) + PPP (1.5%) at the 21st day of storage. The uncoated chicken nuggets had different sensory characteristics (appearance, color, taste, texture, and overall acceptability) compared to the coated samples. Conclusively, coating based on the combination of SA (1.5%) and PPP (1.5%) increased the quality, safety, and nutritional properties of chicken nuggets.
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Hoa VB, Song DH, Seol KH, Kang SM, Kim HW, Kim JH, Moon SS, Cho SH. Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork. Foods 2022; 11:foods11131978. [PMID: 35804793 PMCID: PMC9265712 DOI: 10.3390/foods11131978] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 06/27/2022] [Accepted: 07/01/2022] [Indexed: 01/19/2023] Open
Abstract
This study aimed at evaluating the applicability of a newly-developed chitosan/oleic acid edible coating for extending the shelf-life of fresh pork under aerobic-packaging conditions. Various coating formulations were used: 2% chitosan alone (CHI), 0.5% (v/v) oleic acid in 2% chitosan (CHI/0.5%OA) and 1% (v/v) oleic acid in 2% chitosan (CHI/1%OA) were prepared. For coating, fresh pork slices were fully immersed in the coating solutions for 30 s and dried naturally at 4 °C for 30 min. The coated samples were placed on trays, over-wrapped with plastic film, stored at 4 °C for 21 days, and were analyzed for shelf-life stability. Samples without coating were used as control. It was found that the aerobic bacteria and Pseudomonas spp. counts, and total volatile basic nitrogen (TVBN) content were almost two to three times lower in the CHI/OA-coated samples compared to the control after 21 days of storage (p < 0.05). The CHI/OA coating combination completely inhibited growth of E. coli, and protected the meat from discoloration after 21 days of storage. In particular, the addition of OA increased the concentration of volatiles associated with pleasant aromas. This study provides an application potential of chitosan/oleic acid edible coating in preservation of fresh pork to prolong the shelf-life and improve safety.
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Affiliation(s)
- Van-Ba Hoa
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
| | - Dong-Heon Song
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
| | - Kuk-Hwan Seol
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
| | - Sun-Moon Kang
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
| | - Hyun-Wook Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
| | - Jin-Hyoung Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
| | | | - Soo-Hyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
- Correspondence: ; Tel.: +82-(0)63-238-7351
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18
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Yao Y, Deng Y, Liang Y, Li X, Tang X, Lin M, Xu C, Fu L, Lin B. Convenient, nondestructive monitoring and sustained-release of ethephon/chitosan film for on-demand of fruit ripening. Int J Biol Macromol 2022; 214:338-347. [PMID: 35716789 DOI: 10.1016/j.ijbiomac.2022.06.086] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/08/2022] [Accepted: 06/11/2022] [Indexed: 11/05/2022]
Abstract
The microstructure changes (such as micro defects and free volume, etc.) is a deep factor that determines the sustained release behavior of polymer film. However, there are few reports exploring the micro defects of sustained-release materials. Herein, we develop a facile method to non-destructive monitoring and sustained-release ethylene within chitosan. The comprehensive means of positron annihilation lifetime spectroscopy, atomic force microscopy and Raman spectrums are performed together to study the microstructures change of ethylene sustained-release and its mechanism. When ethylene is in chitosan film, it shows good ripening performance and mechanical properties. The sustained-release ethylene improves its bioavailability and can control the fruit-ripening on-demand. More importantly, the microstructural changes of cavities have a significant impact on the sustained release of ethylene, due to the creation of cavities, the free volume of positrons undergoes a process of increasing from less to more and then gradually decreasing, reaching a maximum at 120 h. Furthermore, the ethephon/chitosan film could on-demand control the ripening time of mangoes and bananas. Therefore, this research presents a comprehensive means to study of microstructure change monitoring and controllable sustained release, and provides the possibility to solve the problem of on-demand ripening of fruit and reducing pesticide residue.
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Affiliation(s)
- Yuan Yao
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Yongfu Deng
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Yuntong Liang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Xiaoxing Li
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Xiuzhen Tang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Minjie Lin
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Chuanhui Xu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Lihua Fu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Baofeng Lin
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China.
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19
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Karakosta LK, Vatavali KA, Kosma IS, Badeka AV, Kontominas MG. Combined Effect of Chitosan Coating and Laurel Essential Oil ( Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat. Foods 2022; 11:1664. [PMID: 35681413 PMCID: PMC9180035 DOI: 10.3390/foods11111664] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/30/2022] [Accepted: 06/02/2022] [Indexed: 11/16/2022] Open
Abstract
The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension of water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored over an 18-day storage period. Microbiological data indicated that the (CHI) coating along with (LEO) was the most efficient among treatments in reducing populations of bacteria by 3.2 log cfu/g on day 6 of storage (p < 0.05). pH values of meat varied between 6.04 and 6.21, while thiobarbituric acid (TBA) values were equal to or less than 2.12 mg malondialdehyde/kg throughout storage. The colour parameter L* and a* values decreased, while b* values increased during storage (p < 0.05). Taste proved to be a more sensitive sensory attribute than odour. Based on sensory and microbiological data, product shelf life was approximately 5−6 days for control samples, 7−8 days for samples treated with (LEO), 12 days for samples treated with (CHI), and 13−14 days for samples treated with (CHI + LEO).
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Affiliation(s)
| | | | | | - Anastasia V. Badeka
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (L.K.K.); (K.A.V.); (I.S.K.)
| | - Michael G. Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (L.K.K.); (K.A.V.); (I.S.K.)
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20
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Meng X, Wu D, Zhang Z, Wang H, Wu P, Xu Z, Gao Z, Mintah BK, Dabbour M. An overview of factors affecting the quality of beef meatballs: Processing and preservation. Food Sci Nutr 2022; 10:1961-1974. [PMID: 35702291 PMCID: PMC9179121 DOI: 10.1002/fsn3.2812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 11/12/2022] Open
Abstract
Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs. Based on previous studies, this systematic review focuses on the effect of key processing factors (including raw materials and ingredients, beating, cooking methods, storage, and preservation) on the quality of BMs. Additionally, this study assessed the effect of each process factor on the physicochemical, sensory, nutritional, and safety attributes of BMs. Finally, the existing review will be beneficial in examining/describing the factors impacting the quality of BMs during processing, which would provide theoretical reference and scientific basis for the standardization and industrialization of BMs.
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Affiliation(s)
- Xiangren Meng
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Danxuan Wu
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Zhaoli Zhang
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Hengpeng Wang
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Peng Wu
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Zhicheng Xu
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Ziwu Gao
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | | | - Mokhtar Dabbour
- Department of Agricultural and Biosystems EngineeringFaculty of AgricultureBenha UniversityMoshtohorEgypt
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Sabahi S, Abbasi A, Ali Mortazavi S. Characterization of cinnamon essential oil and its application in
Malva sylvestris
seed mucilage edible coating to the enhancement of the microbiological, physicochemical, and sensory properties of lamb meat during storage. J Appl Microbiol 2022; 133:488-502. [DOI: 10.1111/jam.15578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/27/2022] [Accepted: 04/06/2022] [Indexed: 11/26/2022]
Affiliation(s)
- Sahar Sabahi
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - Amin Abbasi
- Department of Food Science and Technology National Nutrition and Food Technology Research Institute Faculty of Nutrition Science and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
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22
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Pinto de Rezende L, Barbosa J, Teixeira P. Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products. Foods 2022; 11:foods11081100. [PMID: 35454688 PMCID: PMC9025290 DOI: 10.3390/foods11081100] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 12/25/2022] Open
Abstract
Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.
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Development and Evaluation of Chitosan Nanoparticles for Ocular Delivery of Tedizolid Phosphate. Molecules 2022; 27:molecules27072326. [PMID: 35408724 PMCID: PMC9000411 DOI: 10.3390/molecules27072326] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 02/04/2023] Open
Abstract
This study investigates the development of topically applied non-invasive chitosan-nanoparticles (CSNPs) for ocular delivery of tedizolid phosphate (TZP) for the treatment of MRSA-related ocular and orbital infections. An ionic-gelation method was used to prepare TZP-encapsulated CSNPs using tripolyphosphate-sodium (TPP) as cross-linker. Particle characterization was performed by the DLS technique (Zeta-Sizer), structural morphology was observed by SEM. The drug encapsulation and loading were determined by the indirect method. In-vitro release was conducted through dialysis bags in simulated tear fluid (pH 7) with 0.25% Tween-80. Physicochemical characterizations were performed for ocular suitability of CSNPS. An antimicrobial assay was conducted on different strains of Gram-positive bacteria. Eye-irritation from CSNPs was checked in rabbits. Transcorneal flux and apparent permeability of TZP from CSNPs was estimated through excised rabbit cornea. Ionic interaction between the anionic and cationic functional groups of TPP and CS, respectively, resulted in the formation of CSNPs at varying weight ratios of CS/TPP with magnetic stirring (700 rpm) for 4 h. The CS/TPP weight ratio of 3.11:1 with 10 mg of TZP resulted in optimal-sized CSNPs (129.13 nm) with high encapsulation (82%) and better drug loading (7%). Release profiles indicated 82% of the drug was released from the TZP aqueous suspension (TZP-AqS) within 1 h, while it took 12 h from F2 to release 78% of the drug. Sustained release of TZP from F2 was confirmed by applying different release kinetics models. Linearity in the profile (suggested by Higuchi’s model) indicated the sustained release property CSNPs. F2 has shown significantly increased (p < 0.05) antibacterial activity against some Gram-positive strains including one MRSA strain (SA-6538). F2 exhibited a 2.4-fold increased transcorneal flux and apparent permeation of TZP as compared to TZP-AqS, indicating the better corneal retention. No sign or symptoms of discomfort in the rabbits’ eyes were noted during the irritation test with F2 and blank CSNPs, indicating the non-irritant property of the TZP-CSNPs. Thus, the TZP-loaded CSNPs have strong potential for topical use in the treatment of ocular MRSA infections and related inflammatory conditions.
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Shin DM, Kim YJ, Yune JH, Kim DH, Kwon HC, Sohn H, Han SG, Han JH, Lim SJ, Han SG. Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage. Foods 2022; 11:245. [PMID: 35053977 PMCID: PMC8774960 DOI: 10.3390/foods11020245] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/14/2022] [Accepted: 01/15/2022] [Indexed: 02/04/2023] Open
Abstract
Chicken meat is a popular food commodity that is widely consumed worldwide. However, the shelf-life or quality maintenance of chicken meat is a major concern for industries because of spoilage by microbial growth. The aim of this study was to evaluate the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat during refrigerated storage. The coated chicken meat samples were as follows: control (non-coated), DFC0 (coated with duck fat), DFC0.5 (coated with duck fat and 0.5% chitosan), DFC1 (coated with duck fat and 1% chitosan), DFC2 (coated with duck fat and 2% chitosan), and SOC2 (coated with soybean oil and 2% chitosan). The results showed that the apparent viscosity and coating rate were higher in DFC2 than in other groups. Physicochemical parameters (pH, color, and Warner-Bratzler shear force) were better in DFC2 than those in other groups during 15 days of storage. Moreover, DFC2 delayed lipid oxidation, protein deterioration, and growth of microorganisms during storage. These data suggest that chitosan-supplemented duck fat-based emulsion coating could be used to maintain the quality of raw chicken meat during refrigerated storage.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Sung-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (D.-M.S.); (Y.-J.K.); (J.-H.Y.); (D.-H.K.); (H.-C.K.); (H.S.); (S.-G.H.); (J.-H.H.); (S.-J.L.)
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25
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Tian Z, Shi X, Zhang Y, Li R. An active packaging film based on esterified starch with Tartary buckwheat bran extract and chitosan and its application for mutton preservation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16000] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Zhu Tian
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Xixiong Shi
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Yongsheng Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Ruren Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. College of Food Science and Technology Bohai University Jinzhou China
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26
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The effects of chitosan containing nano-capsulated Cuminum cyminum essential oil on the shelf-life of veal in modified atmosphere packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01213-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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27
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Aziman N, Jawaid M, Mutalib NAA, Yusof NL, Nadrah AH, Nazatul UK, Tverezovskiy VV, Tverezovskaya OA, Fouad H, Braganca RM, Baker PW, Selbie S, Ali A. Antimicrobial Potential of Plastic Films Incorporated with Sage Extract on Chicken Meat. Foods 2021; 10:foods10112812. [PMID: 34829093 PMCID: PMC8617763 DOI: 10.3390/foods10112812] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/27/2021] [Accepted: 09/30/2021] [Indexed: 11/16/2022] Open
Abstract
The function of packaging is crucial in the maintenance of fresh meat product quality. This study aimed to assess the efficiency of six films added with coatings 2379L/220 and 2379L/221 (containing sage extracts) to inhibit Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli, which showed that two of the six films had a significant effect. Additionally, the effects of the films on refrigerated skinless chicken breast meat were evaluated based on microbiological content, colour, weight loss, texture and pH. Four of the six films were examined could extend the storability of refrigerated chicken breast fillets for up to seven days. All six treated films improved the pH, colour stability, weight loss, and texture of the chicken fillets. Therefore, these findings suggested that the coatings containing sage extracts having different viscosities (2379L/220 and 2379L/221) were effective as antimicrobial adhesives in food packaging films and can be commercially applied in prolonging the storage of chicken breast meat without affecting their quality.
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Affiliation(s)
- N. Aziman
- Alliance of Research & Innovation for Food (ARIF), Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, Kuala Pilah 72000, Negeri Sembilan, Malaysia;
| | - M. Jawaid
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence: author:
| | - N. A. Abdul Mutalib
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.A.A.M.); (N.L.Y.); (A.H.N.); (U.K.N.)
| | - N. L. Yusof
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.A.A.M.); (N.L.Y.); (A.H.N.); (U.K.N.)
| | - A. H. Nadrah
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.A.A.M.); (N.L.Y.); (A.H.N.); (U.K.N.)
| | - U. K. Nazatul
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.A.A.M.); (N.L.Y.); (A.H.N.); (U.K.N.)
| | - V. V. Tverezovskiy
- BioComposites Centre, Bangor University, Bangor, Gwynedd LL57 2UW, UK; (V.V.T.); (O.A.T.); (R.M.B.); (P.W.B.)
| | - O. A. Tverezovskaya
- BioComposites Centre, Bangor University, Bangor, Gwynedd LL57 2UW, UK; (V.V.T.); (O.A.T.); (R.M.B.); (P.W.B.)
| | - H. Fouad
- Applied Medical Science Department, Community College, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia;
| | - R. M. Braganca
- BioComposites Centre, Bangor University, Bangor, Gwynedd LL57 2UW, UK; (V.V.T.); (O.A.T.); (R.M.B.); (P.W.B.)
| | - P. W. Baker
- BioComposites Centre, Bangor University, Bangor, Gwynedd LL57 2UW, UK; (V.V.T.); (O.A.T.); (R.M.B.); (P.W.B.)
| | - S. Selbie
- Scitech Adhesive Systems Ltd., Castle Park Industrial Estate, Flint CH6 5XA, UK;
| | - A. Ali
- Centre of Excellence for Postharvest Biotechnology, School of Biosciences, University of Notthingham Malaysia, Jalan Broga 43500, Semenyih, Malaysia;
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Zhang H, Li X, Kang H, Peng X. Antimicrobial and antioxidant effects of edible nanoemulsion coating based on chitosan and
Schizonepeta tenuifolia
essential oil in fresh pork. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15909] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huiyun Zhang
- Food and Bioengineering Department Henan University of Science and Technology Luoyang China
| | - Xinling Li
- Food and Bioengineering Department Henan University of Science and Technology Luoyang China
| | - Huaibin Kang
- Food and Bioengineering Department Henan University of Science and Technology Luoyang China
| | - Xinyan Peng
- College of Life Science Yantai University Yantai China
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29
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Paulo AFS, Baú TR, Ida EI, Shirai MA. Edible coatings and films with incorporation of prebiotics -A review. Food Res Int 2021; 148:110629. [PMID: 34507773 DOI: 10.1016/j.foodres.2021.110629] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 07/15/2021] [Accepted: 07/26/2021] [Indexed: 12/12/2022]
Abstract
Prebiotics are compounds naturally present in some foods or can be synthesized by microorganisms and enzymes. Among the benefits associated with prebiotic consumption are the modulation of the intestinal microbiota that increase the production of short chain fatty acids and prevent the development of some disorders such as colon cancer, irritable bowel syndrome, diabetes, obesity, among others. Traditionally, prebiotics have been used in diverse food formulations to enhance their healthy potential or to improve their technological and sensory properties. However, different alternatives for the production of prebiotic products are being explored, such as edible coatings and films. Therefore, this review aims to highlight recent research on edible coatings and films incorporated with different prebiotics, the concept of prebiotics, the general characteristics of these materials, and the main production methods, as well as presenting the perspectives of uses in the food industry. Current works describe that polyols and oligosaccharides are the most employed prebiotics, and depending on their structure and concentration, they can also act as film plasticizer or reinforcement agent. The use of prebiotic in the coating can also improve probiotic bacteria survival making it possible to obtain fruits and vegetables with synbiotic properties. The most common method of production is casting, suggesting that other technologies such as extrusion can be explored aiming industrial scale. The use of film and coating carried of prebiotic is an emerging technology and there are still several possibilities for study to enable its use in the food industry. This review will be useful to detect the current situation, identify problems, verify new features, future trends and support new investigations and investments.
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Affiliation(s)
- Ana Flávia Sampaio Paulo
- Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina, PR, Brazil
| | - Tahis Regina Baú
- Food Technology Coordination, Federal Institute of Santa Catarina, São Miguel do Oeste, SC, Brazil
| | - Elza Iouko Ida
- Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina, PR, Brazil
| | - Marianne Ayumi Shirai
- Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina, PR, Brazil.
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Ruiz-Hernández K, Sosa-Morales ME, Cerón-García A, Gómez-Salazar JA. Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1939369] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Karla Ruiz-Hernández
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - María Elena Sosa-Morales
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Abel Cerón-García
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Julián Andrés Gómez-Salazar
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
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31
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Kumar A, Kumari P, Gupta K, Singh M, Tomer V. Recent Advances in Extraction, Techno-functional Properties, Food and Therapeutic Applications as Well as Safety Aspects of Natural and Modified Stabilizers. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1950174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ashwani Kumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Pooja Kumari
- Department of Pharmaceutical Chemistry, School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, India
| | - Kritika Gupta
- Department of Nutrition and Hospitality Management, University of Mississippi, Oxford, USA
| | - Manjot Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Vidisha Tomer
- VIT School of Agricultural Innovations and Advanced Learning, Vellore Institute of Technology, Vellore, India
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32
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Hu Z, Xiao Y, Wang B, Jin TZ, Lyu W, Ren D. Combined treatments of low dose irradiation with antimicrobials for inactivation of foodborne pathogens on fresh pork. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107977] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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33
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Chen X, Chen W, Lu X, Mao Y, Luo X, Liu G, Zhu L, Zhang Y. Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging. Food Res Int 2021; 147:110491. [PMID: 34399487 DOI: 10.1016/j.foodres.2021.110491] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/01/2021] [Accepted: 05/23/2021] [Indexed: 12/31/2022]
Abstract
The present study aimed to investigate the effect of chitosan edible coating containing 0.15% oregano essential oil (OEO) or 0.60% cinnamon essential oil (CEO) on the quality characteristics and dynamic changes in the bacterial community of roast duck slices under modified atmosphere packaging (MAP, 30% CO2/70% N2) during 21 days of storage at 2 ± 2 °C. The results showed that the application of chitosan coating (CH) alone inhibited the growth of microorganisms and prevented lipid oxidation throughout storage. Moreover, the storage stability was further improved by including OEO or CEO, which lowered (P < 0.05) values for total viable count (TVC), Enterobacteriaceae, 2-thiobarbituric acid reactive substance (TBARS) and total volatile basic nitrogen (TVB-N). Based on the microbiological results, the shelf-life of CH-OEO and CH-CEO treated roast duck slices was prolonged by at least 7 days compared to that of the control. In addition, packaging types applied in this study played a major role in the bacterial community development. Notably, Vibrio spp. were the most predominant bacteria in all samples, when TVC values approached the shelf-life threshold, suggesting that this bacterium may be the main contributor to the spoilage of roast duck. The growth inhibition of Vibrio spp. in the CH-OEO and CH-CEO treatments during the early period of chilled storage might be the reason for the extension of the shelf life. Taken together, CH incorporated with OEO or CEO could be developed as prospective edible packaging materials to preserve roast duck meat.
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Affiliation(s)
- Xue Chen
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Wenwen Chen
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Xiao Lu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Yanwei Mao
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Xin Luo
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China
| | - Guoxing Liu
- Beijing Henghuitong Meat Food CO., LTD, Shunyi District, Beijing 101302, PR China
| | - Lixian Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
| | - Yimin Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
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34
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Takahashi H, Nakamura A, Fujino N, Sawaguchi Y, Sato M, Kuda T, Kimura B. Evaluation of the antibacterial activity of allyl isothiocyanate, clove oil, eugenol and carvacrol against spoilage lactic acid bacteria. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111263] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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35
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Vargas Romero E, Lim LT, Suárez Mahecha H, Bohrer BM. The Effect of Electrospun Polycaprolactone Nonwovens Containing Chitosan and Propolis Extracts on Fresh Pork Packaged in Linear Low-Density Polyethylene Films. Foods 2021; 10:foods10051110. [PMID: 34067772 PMCID: PMC8156044 DOI: 10.3390/foods10051110] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Revised: 05/10/2021] [Accepted: 05/13/2021] [Indexed: 12/04/2022] Open
Abstract
Fresh meat products are highly perishable and require optimal packaging conditions to maintain and potentially extend shelf-life. Recently, researchers have developed functional, active packaging systems that are capable of interacting with food products, package headspace, and/or the environment to enhance product shelf-life. Among these systems, antimicrobial/antioxidant active packaging has gained considerable interest for delaying/preventing microbial growth and deteriorative oxidation reactions. This study evaluated the effectiveness of active linear low-density polyethylene (LLDPE) films coated with a polycaprolactone/chitosan nonwoven (Film 1) or LLDPE films coated with a polycaprolactone/chitosan nonwoven fortified with Colombian propolis extract (Film 2). The active LLDPE films were evaluated for the preservation of fresh pork loin (longissimus dorsi) chops during refrigerated storage at 4 °C for up to 20 d. The meat samples were analyzed for pH, instrumental color, purge loss, thiobarbituric acid reactive substances (TBARS), and microbial stability (aerobic mesophilic and psychrophilic bacteria). The incorporation of the propolis-containing nonwoven layer provided antioxidant and antimicrobial properties to LLDPE film, as evidenced by improved color stability, no differences in lipid oxidation, and a delay of 4 d for the onset of bacteria growth of pork chops during the refrigerated storage period.
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Affiliation(s)
- Emeli Vargas Romero
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá 111321, Colombia; (E.V.R.); (H.S.M.)
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, ON N1G-2W1, Canada;
| | - Héctor Suárez Mahecha
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá 111321, Colombia; (E.V.R.); (H.S.M.)
| | - Benjamin M. Bohrer
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
- Correspondence: ; Tel.: +1-614-247-4951
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Tirado-Gallegos JM, Zamudio-Flores PB, Espino-Díaz M, Salgado-Delgado R, Vela-Gutiérrez G, Hernández-Centeno F, López-De la Peña HY, Hernández-González M, Rendón-Villalobos JR, Ortega-Ortega A. Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage. Molecules 2021; 26:molecules26061782. [PMID: 33810043 PMCID: PMC8004905 DOI: 10.3390/molecules26061782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/15/2021] [Accepted: 03/18/2021] [Indexed: 11/17/2022] Open
Abstract
High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24% to 2.38%). A higher increase in hardness (from 22.32 N to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.
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Affiliation(s)
- Juan Manuel Tirado-Gallegos
- Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua, Chihuahua C.P. 31453, Mexico
- Correspondence: (J.M.T.-G.); (P.B.Z.-F.); Tel.: +52-(625)-581-2920 (P.B.Z.-F.); Fax: +52-(625)-581-2921 (P.B.Z.-F.)
| | - Paul Baruk Zamudio-Flores
- Fisiología y Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Avenida Río Conchos s/n, Parque Industrial, Apartado Postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
- Correspondence: (J.M.T.-G.); (P.B.Z.-F.); Tel.: +52-(625)-581-2920 (P.B.Z.-F.); Fax: +52-(625)-581-2921 (P.B.Z.-F.)
| | - Miguel Espino-Díaz
- Fisiología y Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Avenida Río Conchos s/n, Parque Industrial, Apartado Postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
| | - René Salgado-Delgado
- Tecnológico Nacional de México/Instituto Tecnológico de Zacatepec, Posgrado-Departamento de Ingeniería Química y Bioquímica, Calzada Tecnológico 27, Zacatepec, Morelos C.P. 62780, Mexico;
| | - Gilber Vela-Gutiérrez
- Laboratorio de Investigación y Desarrollo de Productos Funcionales, Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte Poniente 1150, Col. Lajas Maciel, Tuxtla Gutiérrez, Chiapas C.P. 29000, Mexico;
| | - Francisco Hernández-Centeno
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico (H.Y.L.-D.l.P.); (M.H.-G.)
| | - Haydee Yajaira López-De la Peña
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico (H.Y.L.-D.l.P.); (M.H.-G.)
| | - María Hernández-González
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico (H.Y.L.-D.l.P.); (M.H.-G.)
| | - J Rodolfo Rendón-Villalobos
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Calle CeProBi Núm. 8, Colonia San Isidro, Yautepec, Morelos C.P. 62731, Mexico;
| | - Adalberto Ortega-Ortega
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Extensión Cuauhtémoc, Barrio de la presa s/n, Ciudad Cuauhtémoc, Chihuahua C.P. 31510, Mexico;
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Chitosan coating incorporated with grape seed extract and Origanum vulgare essential oil: an active packaging for turkey meat preservation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00867-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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38
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Homayonpour P, Jalali H, Shariatifar N, Amanlou M. Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet. Int J Food Microbiol 2021; 341:109047. [PMID: 33515813 DOI: 10.1016/j.ijfoodmicro.2021.109047] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 11/28/2020] [Accepted: 01/01/2021] [Indexed: 01/21/2023]
Abstract
Nowadays, adding biological compounds to food packaging is one of the types of active packaging. The aim of this study was to prepare a new degradable coating with free and nano-encapsulated Cumino cyminum L. essential oil (CCEO) with nanochitosan (Nch) base to evaluate the microbial, chemical and sensory properties of sardine fillet samples for 16 days at 4 °C. Nanoliposome using different soy lecithin ratios and cholesterol concentrations (60:0, 50:10, 40:20, and 30:30) and technique of thin-film hydration-sonication, were prepared with a range of 140-164 nm size. Encapsulation efficiency (EE) and distribution of nanoliposomes size were calculated 0.80-0.90 and 49.85-73.01% respectively. To coat sardine fillet samples, nanoliposomes with the lower size of droplet and higher EE percent were selected. The outcomes indicated that coating treatments can effectively inhibit microbial growth and chemical spoilage reflected at lower pH, peroxide value (PV) and thiobarbituric acid reactive substances (TBARs) (P < 0.05). In fact, the results of chemical and microbiological characteristics showed that the samples treated with nanocitosan/nano essential oil (NEO) showed the lowest value among other treatments during the experimental period, in the following, Nch-EO, Nch and control. pH, PV, TBARs, total viable counts (TVC), total pseudomonads count (TPC), and lactic acid bacteria (LAB) were 6.85, 0.03 (mg MDA/kg), 5.23 (mEq/kg), 3.67 (CFU/g), 3.47 (CFU/g), and 4.7 (CFU/g), respectively for Nch-NEO at the end of storage time. In addition, during the experimental period, the highest sensory properties were obtained for the Nch-NEO group. Encapsulation of CCEO reduces the rate of diffusion, thus increasing antimicrobial and antioxidant activity, as well as improving sensory properties. According to the results of this study, CCEO-encapsulated nanochitosan coatings can be used as a potent coating to increase sardine shelf life.
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Affiliation(s)
- Parisa Homayonpour
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Hossein Jalali
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran.
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
| | - Massoud Amanlou
- Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran; Experimental Medicine Research Center, Tehran University of Medical Sciences, Tehran, Iran
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39
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Characterization of Furcellaran-Whey Protein Isolate Films with Green Tea or Pu-erh Extracts and Their Application as Packaging of an Acid-Curd Cheese. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02570-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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40
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Pateiro M, Munekata PES, Sant'Ana AS, Domínguez R, Rodríguez-Lázaro D, Lorenzo JM. Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products. Int J Food Microbiol 2020; 337:108966. [PMID: 33202297 DOI: 10.1016/j.ijfoodmicro.2020.108966] [Citation(s) in RCA: 114] [Impact Index Per Article: 28.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 11/03/2020] [Accepted: 11/05/2020] [Indexed: 01/27/2023]
Abstract
Meat and meat products are perishable products that require the use additives to prevent the spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products without synthetic preservatives have led to the search for new sources of antimicrobial compounds. Essential oils (EOs), which has been used since ancient times, meet these goals since their effectiveness as antimicrobial agents in meat and meat products have been demonstrated. Cinnamon, clove, coriander, oregano, rosemary, sage, thyme, among others, have shown a greater potential to control and inhibit the growth of microorganisms. Although EOs are natural products, their quality must be evaluated before being used, allowing to grant the Generally Recognized as Safe (GRAS) classification. The bioactive compounds (BAC) present in their composition are linked to their activity, being the concentration and the quality of these compounds very important characteristics. Therefore, a single mechanism of action cannot be attributed to them. Extraction technique plays an important role, which has led to improve conventional techniques in favour of green emerging technologies that allow to preserve better target bioactive components, operating at lower temperatures and avoiding as much as possible the use of solvents, with more sustainable processing and reduced energy use and environmental pollution. Once extracted, these compounds display greater inhibition of gram-positive than gram-negative bacteria. Membrane disruption is the main mechanism of action involved. Their intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - David Rodríguez-Lázaro
- Microbiology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
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41
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Shukla V, Mendiratta SK, Zende RJ, Agrawal RK, Kumar Jaiswal R. Effects of chitosan coating enriched with
Syzygium aromaticum
essential oil on quality and shelf‐life of chicken patties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14870] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Vivek Shukla
- Department of Livestock Products Technology Mumbai Veterinary College Mumbai India
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42
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Homayounpour P, Jalali H, Shariatifar N, Amanlou M, khanjari A. Protective Effect of Nanochitosan Incorporated with Free/nanoliposome Cumin (Cuminum cyminum L.) Aqueous Extract on Sardine Fish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1819497] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Parisa Homayounpour
- Department of Food Science and Technology, Islamic Azad University, Damghan, Iran
| | - Hossein Jalali
- Department of Food Science and Technology, Islamic Azad University, Damghan, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Massoud Amanlou
- Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Ali khanjari
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
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43
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Gómez I, Janardhanan R, Ibañez FC, Beriain MJ. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods 2020; 9:E1416. [PMID: 33036478 PMCID: PMC7601710 DOI: 10.3390/foods9101416] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/30/2020] [Accepted: 10/02/2020] [Indexed: 01/07/2023] Open
Abstract
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.
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Affiliation(s)
- Inmaculada Gómez
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain;
| | - Rasmi Janardhanan
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - Francisco C. Ibañez
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - María José Beriain
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
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44
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Ozaki MM, Munekata PE, Lopes ADS, Nascimento MDSD, Pateiro M, Lorenzo JM, Pollonio MAR. Using chitosan and radish powder to improve stability of fermented cooked sausages. Meat Sci 2020; 167:108165. [DOI: 10.1016/j.meatsci.2020.108165] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/24/2020] [Accepted: 04/25/2020] [Indexed: 12/30/2022]
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45
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Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage. Foods 2020; 9:foods9060766. [PMID: 32532034 PMCID: PMC7353468 DOI: 10.3390/foods9060766] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 06/01/2020] [Accepted: 06/04/2020] [Indexed: 11/17/2022] Open
Abstract
Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combination with green tea water extract (GTWE), on the quality of pork chops during prolonged cold storage. For evaluating oxidative and antimicrobial stabilities, 72 fresh pork samples were subjected to four treatments (n = 18 per treatment): T0 (non-coated chops without GTWE); T1 (chitosan-coated chops without GTWE); T2 (chitosan-coated chops plus 0.1% of GTWE); and T3 (chitosan-coated chops plus 0.5% of GTWE). Pork samples were stored at 0 °C and subjected to physicochemical evaluation (pH, colour, and lipid oxidation) and microbiological analyses (mesophilic and pyschrotrophic counts) at 0, 5, 10, 15, 20 and 25 days of storage. GTWE presented high total phenolic content (> 500 mg gallic acid equivalents/g); the incorporation of chitosan coatings increased (p < 0.05) free radical scavenging activity (FRSA, >90% of inhibition) and microbial growth inhibition (>50% for all tested pathogens), depending on the concentration. Further, GTWE inclusion in pork samples (T2 and T3) reduced (p < 0.05) pH, lipid oxidation and microbial counts, as well as colour loss in meat and bone throughout storage. Chitosan coating with GTWE could be used as an additive for the preservation of pork meat products.
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46
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Priyadarshi R, Rhim JW. Chitosan-based biodegradable functional films for food packaging applications. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102346] [Citation(s) in RCA: 95] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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47
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The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef. Meat Sci 2020; 162:107961. [DOI: 10.1016/j.meatsci.2019.107961] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 09/27/2019] [Accepted: 09/30/2019] [Indexed: 01/30/2023]
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48
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Wang Y, Zhang Q, Bian W, Ye L, Yang X, Song X. Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase-change material package. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2288-2295. [PMID: 31951282 DOI: 10.1002/jsfa.10262] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 01/13/2020] [Accepted: 01/17/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND In this study, we evaluated the combined effect of cinnamon essential oil (CEO) microemulsions, and a temperature buffering package using phase-change material (PCM) microcapsules on the physicochemical property, lipid oxidation, and bacterial load of traditional Chinese pork balls (shi zi tou) during temperature fluctuation storage for 9 days. RESULTS Transmission electron microscope characterization revealed that n-tetradecane microcapsules possessed a core-shell spherical shape with a size ranging from 300 to 600 nm. The use of n-tetradecane microcapsule packaging was found to maintain cold storage temperature efficiently. After 9 days of storage, the combination of CEO microemulsions with n-tetradecane microcapsules did not lead to changes in the color parameters of pork balls. At day 9, n-tetradecane microcapsules, used alone or in combination with CEO microemulsions, showed lower thiobarbituric acid reactive substances (TBARS) values than the control group, while their combination exhibited the lowest pH and 1,1-diphenyl-2-picrylhydrazyl (DPPH) values. Furthermore, the combination treatment retarded the growth of total plate count, lactic acid bacteria, Enterobacteriaceae, and Staphylococcus spp. after 4 and 9 days. CONCLUSIONS The combinations of CEO microemulsions and PCM microcapsules could extend the shelf-life of cooked pork products, suggesting a feasible strategy for meat preservation. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yifei Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Qian Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Wenyi Bian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Lin Ye
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Xiaobo Yang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Xiaoqiu Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
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49
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Riaz Rajoka MS, Mehwish HM, Wu Y, Zhao L, Arfat Y, Majeed K, Anwaar S. Chitin/chitosan derivatives and their interactions with microorganisms: a comprehensive review and future perspectives. Crit Rev Biotechnol 2020; 40:365-379. [PMID: 31948287 DOI: 10.1080/07388551.2020.1713719] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Chitosan, obtained as a result of the deacetylation of chitin, one of the most important naturally occurring polymers, has antimicrobial properties against fungi, and bacteria. It is also useful in other fields, including: food, biomedicine, biotechnology, agriculture, and the pharmaceutical industries. A literature survey shows that its antimicrobial activity depends upon several factors such as: the pH, temperature, molecular weight, ability to chelate metals, degree of deacetylation, source of chitosan, and the type of microorganism involved. This review will focus on the in vitro and in vivo antimicrobial properties of chitosan and its derivatives, along with a discussion on its mechanism of action during the treatment of infectious animal diseases, as well as its importance in food safety. We conclude with a summary of the challenges associated with the uses of chitosan and its derivatives.
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Affiliation(s)
- Muhammad Shahid Riaz Rajoka
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, People's Republic of China.,Key Laboratory of Optoelectronic Devices and System of Ministry of Education and Guangdong Province, College of Optoelectronic Engineering, Shenzhen University, Shenzhen, People's Republic of China
| | - Hafiza Mahreen Mehwish
- Department of Pharmacy, School of Medicine, Key Laboratory of Novel Health Care Product; Engineering Laboratory of Shenzhen Natural Small Molecules Innovative Drugs, Shenzhen University, Shenzhen, People's Republic of China
| | - Yiguang Wu
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, People's Republic of China
| | - Liqing Zhao
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, People's Republic of China
| | - Yasir Arfat
- Key Laboratory of Resource Biology and Biotechnology in Western China, College of Life Sciences, Ministry of Education, Northwest University, People's Republic of China
| | - Kashif Majeed
- The Department of Applied Chemistry School of Science, Northwestern Polytechnical University, X'ian, People's Republic of China
| | - Shoaib Anwaar
- School of Medicine, Institute of Biological Therapy, Shenzhen University, Shenzhen, People's Republic of China
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50
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İncili GK, Karatepe P, İlhak Oİ. Effect of chitosan and Pediococcus acidilactici on E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108706] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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