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Lima ÍA, do Carmo LR, Andrade BF, de Oliveira TLC, Piccoli RH, Ramos ADLS, Ramos EM. Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack. Meat Sci 2024; 216:109578. [PMID: 38917677 DOI: 10.1016/j.meatsci.2024.109578] [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: 04/15/2024] [Revised: 06/18/2024] [Accepted: 06/20/2024] [Indexed: 06/27/2024]
Abstract
Novel shelf-stable and high-protein meat products that are affordable, convenient, and healthy are hot topic in current food innovation trends. To offer technological databases for developing new functional lamb meat products, this study aimed to evaluate the technological and sensory aspects of dry-cured lamb meat snacks incorporated with the probiotic culture Lactobacillus paracasei and the prebiotic lactulose. Four formulations were analyzed: control (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 107 CFU/g of L. paracasei); and SYMB (with 2% lactulose and 107 CFU/g of L. paracasei). Fitted curves revealed that weight-loss behavior during snack ripening was not affected (P > 0.05) by treatments. Snack moisture, water activity, pH, titratable acidity, lipid oxidation, and residual nitrite were affected (P < 0.05) only by ripening time. The target probiotic strain stood out against competitive flora and was detected at 107 CFU/g in the snack-supplemented formulations (PROB and SYMB). In snacks supplemented with prebiotics (PREB and SYMB), the lactulose content was maintained at 2.17%. Significant differences were not observed in the chemical composition, texture profiles, and CIE color indices between the proposed functional snacks and the control. In addition to texture, flavor, and overall impression evaluation, only color attributes were positively impacted (P < 0.05) in the acceptance and multiple comparison tests against the control. The proposed formulation and bench process parameters produced potential nutritionally and sensory-appreciated, microbiologically stable, and safe (multi-hurdle perspective) functional high-protein restructured lamb snacks.
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Affiliation(s)
- Ítalo Abreu Lima
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil
| | - Lorrany Ramos do Carmo
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil
| | - Bruna Fernandes Andrade
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil
| | - Thales Leandro Coutinho de Oliveira
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil
| | - Roberta Hilsdorf Piccoli
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil
| | - Alcinéia de Lemos Souza Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil
| | - Eduardo Mendes Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil.
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de Lima AF, Leite RHDL, Pereira MWF, Silva MRL, de Araújo TLAC, de Lima Júnior DM, Gomes MDNB, Lima PDO. Chitosan Coating with Rosemary Extract Increases Shelf Life and Reduces Water Losses from Beef. Foods 2024; 13:1353. [PMID: 38731724 PMCID: PMC11083310 DOI: 10.3390/foods13091353] [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: 11/08/2023] [Revised: 12/05/2023] [Accepted: 12/08/2023] [Indexed: 05/13/2024] Open
Abstract
This study aimed to evaluate the influence of films based on chitosan and rosemary extract on the physicochemical, microbiological, and oxidative characteristics of beef. Refrigerated steaks of Longissimus dorsi were distributed in a factorial arrangement (4 × 4) into four treatments consisting of four edible films (control; chitosan; chitosan + 4% rosemary extract; and chitosan + 8% rosemary extract) and four days of aging (0, 2, 4, and 8 days). Incorporating 4% or 8% rosemary extract into the chitosan film improved the characteristics of the films in terms of moisture absorption and elasticity. The edible coatings with chitosan and rosemary extract and the different days of aging increased the tenderness and decreased the lipid oxidation of beef. In addition, the chitosan films containing rosemary extract increased the water-holding capacity and decreased the cooking losses of beef. The films containing 4% and 8% rosemary extract decreased the development of mesophilic and psychrotrophic bacteria and Staphylococcus ssp. in beef. We recommend incorporating 4% rosemary extract into chitosan-based coatings to preserve the quality of refrigerated beef.
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Affiliation(s)
- Allison F. de Lima
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Ricardo H. de L. Leite
- Department of Engineering and Technology, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil;
| | - Marília W. F. Pereira
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Maria R. L. Silva
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Thiago L. A. C. de Araújo
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Dorgival M. de Lima Júnior
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Marina de N. B. Gomes
- College of Veterinary Medicine and Animal Science, Federal University of Mato Grosso do Sul, Campo Grande 79074-460, MS, Brazil
| | - Patrícia de O. Lima
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
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Bodie AR, Wythe LA, Dittoe DK, Rothrock MJ, O’Bryan CA, Ricke SC. Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States. Foods 2024; 13:464. [PMID: 38338599 PMCID: PMC10855140 DOI: 10.3390/foods13030464] [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: 12/12/2023] [Revised: 01/24/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or "clean-label" ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry's advantage to target spoilage organisms and pathogens specifically.
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Affiliation(s)
- Aaron R. Bodie
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Lindsey A. Wythe
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Dana K. Dittoe
- Department of Animal Science, University of Wyoming, Laramie, WY 82071, USA;
| | - Michael J. Rothrock
- Egg Safety and Quality Research Unit, U.S. National Poultry Research Center, United States Department of Agriculture-Agriculture Research Service (USDA-ARS), Athens, GA 30605, USA;
| | - Corliss A. O’Bryan
- Department of Food Science, University of Arkansas-Fayetteville, Fayetteville, AR 72701, USA;
| | - Steven C. Ricke
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
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Günter EA, Melekhin AK, Belozerov VS, Martinson EA, Litvinets SG. Preparation, physicochemical characterization and swelling properties of composite hydrogel microparticles based on gelatin and pectins with different structure. Int J Biol Macromol 2024; 258:128935. [PMID: 38143057 DOI: 10.1016/j.ijbiomac.2023.128935] [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: 10/19/2023] [Revised: 12/05/2023] [Accepted: 12/19/2023] [Indexed: 12/26/2023]
Abstract
Composite hydrogel microparticles based on pectins with different structures (callus culture pectin (SVC) and apple pectin (AU)) and gelatin were developed. Hydrogel microparticles were formed by the ionotropic gelation and electrostatic interaction of COO- groups of pectin and NH3+ groups of gelatin, which was confirmed by FTIR spectroscopy. The addition of gelatin to pectin-based gel formulations resulted in a decrease in gel strength, whereas increasing gelatin concentration enhanced this effect. The microparticle gel strength increased in proportion to the increase in the pectin concentration. The DSC and TGA analyzes showed that pectin-gelatin gels had the higher thermal stability than individual pectins. The gel strength, Ca2+ content and thermal stability of the microparticles based on gelatin and SVC pectin with a lower degree of methylesterification (DM) (14.8 %) were higher compared to that of microparticles based on gelatin and AU pectin with a higher DM (40 %). An increase in the SVC concentration, Ca2+ content and gel strength of SVC-gelatin microparticles led to a decrease in the swelling degree in simulated gastrointestinal fluids. The addition of 0.5 % gelatin to gels based on AU pectin resulted in increased stability of the microparticles in gastrointestinal fluids, while the microparticles from AU without gelatin were destroyed.
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Affiliation(s)
- Elena A Günter
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya str., Syktyvkar 167982, Russia.
| | - Anatoliy K Melekhin
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya str., Syktyvkar 167982, Russia
| | - Vladislav S Belozerov
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya str., Syktyvkar 167982, Russia; Vyatka State University, 36, Moskovskaya str., Kirov 610000, Russia
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Ahmad MI, Li Y, Pan J, Liu F, Dai H, Fu Y, Huang T, Farooq S, Zhang H. Collagen and gelatin: Structure, properties, and applications in food industry. Int J Biol Macromol 2024; 254:128037. [PMID: 37963506 DOI: 10.1016/j.ijbiomac.2023.128037] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 11/01/2023] [Accepted: 11/09/2023] [Indexed: 11/16/2023]
Abstract
Food-producing animals have the highest concentration of collagen in their extracellular matrix. Collagen and gelatin are widely used in food industry due to their specific structural, physicochemical, and biochemical properties, which enable them to improve health and nutritional value as well as to increase the stability, consistency, and elasticity of food products. This paper reviews the structural and functional properties including inherent self-assembly, gel forming, water-retaining, emulsifying, foaming, and thickening properties of collagen and gelatin. Then the colloid structures formed by collagen such as emulsions, films or coatings, and fibers are summarized. Finally, the potential applications of collagen and gelatin in muscle foods, dairy products, confectionary and dessert, and beverage products are also reviewed. The objective of this review is to provide the current market value, progress as well as applications of collagen and its derivatives in food industry.
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Affiliation(s)
- Muhammad Ijaz Ahmad
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Jinfeng Pan
- National Engineering Research Centre for Seafood, Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Centre for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology, Science Center for Future Foods, Jiangnan University, School of Food Science and Technology, International Joint Laboratory on Food Safety, Wuxi 214122, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China
| | - Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
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Yan J, He S, Chen L, Chen H, Wang W. Characterization, antioxidant and antibacterial activities of gelatin-chitosan edible coated films added with Cyclocarya paliurus flavonoids. Int J Biol Macromol 2023; 253:127664. [PMID: 37884237 DOI: 10.1016/j.ijbiomac.2023.127664] [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: 06/28/2023] [Revised: 10/11/2023] [Accepted: 10/23/2023] [Indexed: 10/28/2023]
Abstract
In this study, gelatin-chitosan (GEL-CS) composite films added with 0.1 %, 0.2 %, and 0.3 % Cyclocarya paliurus flavonoids (CPF) were prepared. Then their appearance properties, mechanical properties, barrier properties, microstructure, thermal stability properties, antioxidant activity, and antibacterial properties were investigated. As compared with GEL-CS film, the GEL-CS films with CPF were darker in color, had higher water vapor barrier, higher elongation at break, and higher thermal stability. Additionally, microstructure analysis with Fourier infrared spectroscopy, scanning electron microscopy, and X-ray diffraction demonstrated that hydrogen bonding was the main force for cross-linking CPF with other membrane substrates. Moreover, the addition of CPF strengthened the antioxidant and antimicrobial properties of the membranes. These results indicated that the CPF addition could endow membranes with more excellent functional properties and bioactivity, accompanied by environmentally friendly and edible features. The GEL-CS-CPF composite film would be a potential and prospective packing material for food preservation applications.
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Affiliation(s)
- Jin Yan
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China
| | - Sichen He
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China
| | - Lingli Chen
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China
| | - Hui Chen
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China
| | - Wenjun Wang
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China.
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Hu L, Zhao P, Wei Y, Guo X, Deng X, Zhang J. Properties of Allicin-Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage. Foods 2023; 12:3713. [PMID: 37835366 PMCID: PMC10572519 DOI: 10.3390/foods12193713] [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: 08/31/2023] [Revised: 09/29/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
Allicin is a kind of natural antimicrobial active substance, but its water solubility is poor, and it is easy to degrade. In order to improve the stability and bioavailability of allicin, allicin-zein composite nanoparticles (Al-Ze) were prepared by the combination method of antisolvent precipitation and electrostatic deposition, and their characteristic parameters, such as average particle size, polydispersity index (PDI), and ζ-potential, were analyzed. Then, Al-Ze was used as the delivery carrier for the active substance (allicin), and gelatin with good film-forming properties was selected as the film-forming matrix to prepare Al-Ze gelatin films. The optical properties, mechanical properties, and characterization parameters were used to analyze the prepared composite materials; the results confirmed that Al-Ze gelatin film has good mechanical properties and barrier properties. The prepared film was applied to the storage of cold, fresh beef, and the quality change of beef was monitored at 4 °C. The results showed that Al-Ze gelatin film could effectively delay the quality deterioration of beef. This paper provides a new idea and data support for the application of Al-Ze gelatin film in meat storage and fresh-keeping, and offers new insight for the promotion and application of allicin in the food industry.
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Affiliation(s)
- Ling Hu
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (L.H.); (P.Z.); (Y.W.); (X.G.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Pengcheng Zhao
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (L.H.); (P.Z.); (Y.W.); (X.G.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Yabo Wei
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (L.H.); (P.Z.); (Y.W.); (X.G.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (L.H.); (P.Z.); (Y.W.); (X.G.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (L.H.); (P.Z.); (Y.W.); (X.G.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (L.H.); (P.Z.); (Y.W.); (X.G.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
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Bose I, Roy S, Yaduvanshi P, Sharma S, Chandel V, Biswas D. Unveiling the Potential of Marine Biopolymers: Sources, Classification, and Diverse Food Applications. MATERIALS (BASEL, SWITZERLAND) 2023; 16:4840. [PMID: 37445154 DOI: 10.3390/ma16134840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 07/03/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023]
Abstract
Environmental concerns regarding the usage of nonrenewable materials are driving up the demand for biodegradable marine biopolymers. Marine biopolymers are gaining increasing attention as sustainable alternatives in various industries, including the food sector. This review article aims to provide a comprehensive overview of marine biopolymers and their applications in the food industry. Marine sources are given attention as innovative resources for the production of sea-originated biopolymers, such as agar, alginate, chitin/chitosan, and carrageenan, which are safe, biodegradable, and are widely employed in a broad spectrum of industrial uses. This article begins by discussing the diverse source materials of marine biopolymers, which encompass biopolymers derived from seaweed and marine animals. It explores the unique characteristics and properties of these biopolymers, highlighting their potential for food applications. Furthermore, this review presents a classification of marine biopolymers, categorizing them based on their chemical composition and structural properties. This classification provides a framework for understanding the versatility and functionality of different marine biopolymers in food systems. This article also delves into the various food applications of marine biopolymers across different sectors, including meat, milk products, fruits, and vegetables. Thus, the motive of this review article is to offer a brief outline of (a) the source materials of marine biopolymers, which incorporates marine biopolymers derived from seaweed and marine animals, (b) a marine biopolymer classification, and (c) the various food applications in different food systems such as meat, milk products, fruits, and vegetables.
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Affiliation(s)
- Ipsheta Bose
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Swarup Roy
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
| | - Pallvi Yaduvanshi
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Somesh Sharma
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Vinay Chandel
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Deblina Biswas
- Department of Instrumentation and Control Engineering, Dr. B. R. Ambedkar National Institute of Technology Jalandhar, Jalandhar 144011, India
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Smaoui S, Chérif I, Ben Hlima H, Khan MU, Rebezov M, Thiruvengadam M, Sarkar T, Shariati MA, Lorenzo JM. Zinc oxide nanoparticles in meat packaging: A systematic review of recent literature. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Characterization of gallic acid-Chinese yam starch biodegradable film incorporated with chitosan for potential use in pork preservation. Food Res Int 2023; 164:112331. [PMID: 36737924 DOI: 10.1016/j.foodres.2022.112331] [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: 09/08/2022] [Revised: 12/06/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022]
Abstract
The widely use of petroleum-based plastics causes serious environmental pollution and oil resource shortage. In this work, biodegradable films were prepared based on gallic acid (GA)-induced Chinese yam starch (YS) and chitosan (CS). The fresh-keeping effect of biodegradable films on the pork meat preservation were investigated. The prepared GA/YS/CS biodegradable films exhibited thinner thickness and better light transmittance, because CS effectively decreased the viscosity of film-forming solution and weaken its internal link structure. The SEM results and mechanical results revealed that the YS, GA, and CS had a good compatibility, GA modification and adding CS markedly improved the tensile strength of YS-based film, because the interaction between CS and starch molecular was facilitate owing to the NH3+ of CS tended to form hydrogen bonds with the hydroxyl group of starch. Sensory analysis results suggested that GA/YS/CS films can effectively improve the quality of pork during storage compared to the package of polyethylene film. In summary, the prepared GA/YS/CS film in this work had practical application potential in pork preservation due to its excellent mechanical, antibacterial, oxidation resistance properties, and the development and application of biodegradable starch film can greatly reduce the increasingly serious environmental pollution pressure.
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CARDOSO MAP, VITAL ACP, MEDEIROS A, SARAIVA BR, PRADO IND. Goji berry effects on hamburger quality during refrigerated display time. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.68322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Characterization of chitosan edible coatings made with natural extracts of Solanum lycopersicum and Moringa oleifera for preserving fresh pork tenderloin. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01784-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Long-Term Refrigerated Storage of Beef Using an Active Edible Film Reinforced with Mesoporous Silica Nanoparticles Containing Oregano Essential Oil ( Lippia graveolens Kunth). Int J Mol Sci 2022; 24:ijms24010092. [PMID: 36613543 PMCID: PMC9820268 DOI: 10.3390/ijms24010092] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/12/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022] Open
Abstract
Beef is a fundamental part of the human diet, but it is highly susceptible to microbiological and physicochemical deterioration which decrease its shelf life. This work aimed to formulate an active edible film (AEF) incorporated with amino-functionalized mesoporous silica nanoparticles (A-MSN) loaded with Mexican oregano (Lippia graveolens Kunth) essential oil (OEO) and to evaluate its effect as a coating on fresh beef quality during refrigerated storage. The AEF was based on amaranth protein isolate (API) and chitosan (CH) (4:1, w/w), to which OEO emulsified or encapsulated in A-MSN was added. The tensile strength (36.91 ± 1.37 MPa), Young's modulus (1354.80 ± 64.6 MPa), and elongation (4.71%) parameters of AEF made it comparable with synthetic films. The antimicrobial activity of AEF against E. coli O157:H7 was improved by adding 9% (w/w) encapsulated OEO, and interactions of glycerol and A-MSN with the polymeric matrix were observed by FT-IR spectroscopy. In fresh beef, after 42 days, AEF reduced the population growth (Log CFU/cm2, relative to uncoated fresh beef) of Brochothrix thermosphacta (5.5), Escherichia coli (3.5), Pseudomonas spp. (2.8), and aerobic mesophilic bacteria (6.8). After 21 days, odor acceptability of coated fresh beef was improved, thus, enlarging the shelf life of the beef and demonstrating the preservation capacity of this film.
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14
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Evaluating the quality of mutton meat coated with Cordia myxa fruit mucilage containing Rosmarinus officinalis essential oil during cold storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01788-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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15
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Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
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Gholizadeh M, Tahvildari K, Nozari M. Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2132842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Mehrnaz Gholizadeh
- Faculty of Chemistry, North Branch of Tehran, Islamic Azad University, Tehran, Iran
| | - Kambiz Tahvildari
- Faculty of Chemistry, North Branch of Tehran, Islamic Azad University, Tehran, Iran
| | - Maryam Nozari
- Faculty of Chemistry, North Branch of Tehran, Islamic Azad University, Tehran, Iran
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17
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Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef. Foods 2022; 11:foods11233813. [PMID: 36496621 PMCID: PMC9737340 DOI: 10.3390/foods11233813] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/17/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that CA had the most significant improvement effect on fresh beef preservation. The combination of GEL-CHI-GLY-CA preserved the color of the beef better and delayed the increase of the total volatile base nitrogen, even though its total phenolic content decreased at a faster rate during beef preservation. GA also improved the preservation effect as on the 12th day of storage, the beef samples treated with GEL-CHI-GLY-GA had the lowest thiobarbituric acid reactive substances (0.76 mg Malondialdehyde (MDA)/kg) and total viable count (6.0 log cfu/g). On the whole, though RES showed an improvement on beef preservation, the improvement was not as good as the other two polyphenols. After 12 days of storage, the beef samples treated with GEL-CHI-GLY-RES had a higher pH value (6.25) than the other two polyphenol treatmed groups. Overall, the three polyphenol-added combinations increased the shelf life of beef by approximately 3-6 days compared to the control group (treated GEL-CHI-GLY with distilled water).
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18
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Chemical, Microbiological, and Sensory Analysis Benefits Leading to Shelf-Life Extension of Minced Beef Meat Using Essential Oil of Oregano Contained in Xanthan Gum and Guar Gum Edible Coating. Processes (Basel) 2022. [DOI: 10.3390/pr10112253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
In the present study, the effect of oregano essential oil, which is contained in xanthan gum and guar gum edible coating, was investigated in regard to its ability to assist with the preservation and the extension of the shelf life of minced beef meat when stored at 4 °C. Minced beef meat samples were coated with a mixture of xanthan gum and guar gum containing oregano essential oil at various levels (1–3%). The coated samples were compared with the control sample (uncoated) for bacteriological (i.e., total viable count, coliforms, and Enterobacteriaceae), physicochemical (pH), and sensorial properties (color and odor) on specific storage days (0, 3, 6, 9, and 12). There was greater microbial growth noted in the uncoated minced beef meat in comparison to the coated ones. Odor, color, and overall acceptability were significantly improved in the coated samples (p < 0.05). The chemical, bacteriological, and sensory analyses that were performed, evidenced the benefits that edible coating with oregano essential oil may have on the shelf life and quality of minced beef meat.
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Alcântara L, Sousa J, Martins ME, Silva AL, Souza Filho MDS, Souza B. Evaluation of Surface Properties of Chitosan and Scale Gelatin Coatings on Shrimp Fillets ( Litopenaeus vannamei). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2133581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Lyndervan Alcântara
- Department of Fishing Engineering, Federal University of Ceara, Fortaleza, Brazil
| | - Juliana Sousa
- Department of Fishing Engineering, Federal University of Ceara, Fortaleza, Brazil
| | | | - André Luis Silva
- Department of Biochemistry and Molecular Biology, Federal University of Ceara, Fortaleza, Brazil
| | | | - Bartolomeu Souza
- Department of Fishing Engineering, Federal University of Ceara, Fortaleza, Brazil
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20
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Li X, Zhang R, Hassan MM, Cheng Z, Mills J, Hou C, Realini CE, Chen L, Day L, Zheng X, Zhang D, Hicks TM. Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand. Foods 2022; 11:foods11182903. [PMID: 36141031 PMCID: PMC9506090 DOI: 10.3390/foods11182903] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022] Open
Abstract
Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zealand to provide the context for packaging innovation requirements, focusing on the emerging opportunities for AP to be used for the improvement of the shelf-life of pre-rigor, aged, and frozen-thawed meat products. Sustainable polymers utilised in the manufacturing of AP, manufacturing techniques, the release mechanisms of actives, and legal and regulatory constraints are also discussed. Diverse market compositions and consumption cultures in China and New Zealand require different packaging solutions to extend the shelf-life of meat. AP containing antimicrobials, moisture regulating agents, and antioxidants may be used for pre-rigor, dry- and wet-aged products and in improving the quality and shelf-life of frozen-thawed meat. Further innovations using sustainably produced polymers for AP, along with incorporating active compounds of multiple functions for effectively improving meat quality and shelf-life are necessary. Challenges remain to resolve issues with scaling the technology to commercially relevant volumes as well as complying with the rigorous legal and regulatory constraints in various countries.
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Affiliation(s)
- Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Renyu Zhang
- Food Technology & Processing Team, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
- Correspondence: (R.Z.); (D.Z.)
| | | | - Zhe Cheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - John Mills
- Food System Integrity Team, AgResearch Ltd., Hopkirk Research Institute, Palmerston North 4442, New Zealand
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Carolina E. Realini
- Food Technology & Processing Team, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Day
- Food & Fibre Off-Farm Sector, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4422, New Zealand
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Correspondence: (R.Z.); (D.Z.)
| | - Talia M. Hicks
- Food Technology & Processing Team, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
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21
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Leite SMB, da Silva Assunção EM, Alves AVDNG, de Souza Maciel E, de Moraes Pinto LA, Kaneko IN, Guerrero A, Correa APF, Müller Fernandes JI, Lopes NP, Vital MJS, Monteschio JDO. Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes. PLoS One 2022; 17:e0272852. [PMID: 35947587 PMCID: PMC9365165 DOI: 10.1371/journal.pone.0272852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 07/27/2022] [Indexed: 11/18/2022] Open
Abstract
The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.
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Affiliation(s)
| | | | | | | | | | - Isabelle Naemi Kaneko
- Department of Animal Science, Federal University of Rondônia Foundation, Rondônia, Brazil
| | - Ana Guerrero
- Facultad de Veterinaria, Departamento Producción y Sanidad Animal, Universidad Cardenal Herrera-CEU, CEU Universities, Alfara del Patriarca, Valencia, España, Spain
| | | | | | - Nívia Pires Lopes
- Department of Animal Science, Federal University of Roraima, Boa Vista, Roraima, Brazil
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22
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Zhang Y, Man J, Li J, Xing Z, Zhao B, Ji M, Xia H, Li J. Preparation of the alginate/carrageenan/shellac films reinforced with cellulose nanocrystals obtained from enteromorpha for food packaging. Int J Biol Macromol 2022; 218:519-532. [PMID: 35902011 DOI: 10.1016/j.ijbiomac.2022.07.145] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 07/08/2022] [Accepted: 07/19/2022] [Indexed: 11/26/2022]
Abstract
Enteromorpha prolifera belonging to the chlorophyta phylum is the main pollutant of "green tide", and propagates rapidly in recent years. However, there is almost no high-value enteromorpha treatment method at present. This study aimed to extract cellulose nanocrystals (CNC) from enteromorpha and prepare the CNC reinforced films based on alginate, carrageenan and shellac for food packaging. The effects of alginate, κ-carrageenan, cellulose nanocrystals and glycerin on the CNC reinforced alginate/carrageenan films (AC films) properties were studied systematically in this work. The results showed that the mechanical properties, swelling properties, and barrier properties of the AC could be adjusted by the concentrations of the different components. In addition, response surface methodology (RSM) was used to optimize the formula of the AC used for food packaging according to the requirements of the practical application. Furthermore, in order to further improve the food packaging capacity of the composite films, shellac was added to the optimized alginate/carrageenan films (OAC films) to obtain the shellac optimized alginate/carrageenan films (SOAC films). Finally, the OAC films and SOAC films showed excellent properties to extend the storage time of chicken breast and cherry tomatoes in the food storage experiment.
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Affiliation(s)
- Yongqi Zhang
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, PR China; Key National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, PR China
| | - Jia Man
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, PR China; Key National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, PR China.
| | - Jianyong Li
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, PR China; Key National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, PR China
| | - Zhe Xing
- Shandong CRRC Huateng Environment Co., Ltd., Jinan 250100, PR China
| | - Bin Zhao
- Shandong CRRC Huateng Environment Co., Ltd., Jinan 250100, PR China
| | - Maocheng Ji
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, PR China; Key National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, PR China
| | - He Xia
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, PR China; Key National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, PR China
| | - Jianfeng Li
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, PR China; Key National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, PR China
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23
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Junshun Z, Gao M, Bao Y. Antibacterial activity of phillyrin and its effect on the preservation of minced pork. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhang Junshun
- School of Forestry Northeast Forestry University Harbin PR China
| | - Mingkun Gao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology China Agricultural University Beijing PR China
| | - Yihong Bao
- School of Forestry Northeast Forestry University Harbin PR China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province Harbin PR China
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24
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Properties and biological activity of chitosan-coix seed starch films incorporated with nano zinc oxide and Artemisia annua essential oil for pork preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113665] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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25
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Zhang M, Luo W, Yang K, Li C. Effects of Sodium Alginate Edible Coating with Cinnamon Essential Oil Nanocapsules and Nisin on Quality and Shelf Life of Beef Slices during Refrigeration. J Food Prot 2022; 85:896-905. [PMID: 34979546 DOI: 10.4315/jfp-21-380] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Accepted: 12/24/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The effects of a new edible sodium alginate (SA) coating incorporating cinnamon essential oil nanocapsules (CEO-NPs) and nisin were investigated with beef slices in refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH, weight loss, and total volatile base nitrogen) and antimicrobial activity against total bacteria. Changes in color parameters and sensory attributes of all beef samples also were evaluated. Incorporation of the complex of CEO-NPs and nisin into the SA coating retarded the growth of microorganisms and reduced lipid oxidation, as determined by pH, total volatile base nitrogen, and total bacteria counts. This treatment also extended the shelf life of beef slices to 15 days. The SA coating with CEO-NPs and nisin significantly reduced weight loss and improved color, odor, texture, and purge quality of the beef samples. These results suggest that treatment with the SA coating enriched with CEO-NPs and nisin can significantly retard the deterioration of beef slices, and the complex of CEO-NPs and nisin can improve antioxidant, antibacterial, and sensory properties of the SA coating. This new edible coating could be useful for preserving beef slices. HIGHLIGHTS
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Affiliation(s)
- Maoxi Zhang
- College of Food Science, Sichuan Agriculture University, Yaan 625000, People's Republic of China
| | - Wei Luo
- College of Food Science, Sichuan Agriculture University, Yaan 625000, People's Republic of China
| | - Kuan Yang
- College of Food Science, Sichuan Agriculture University, Yaan 625000, People's Republic of China
| | - Cheng Li
- College of Food Science, Sichuan Agriculture University, Yaan 625000, People's Republic of China
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Vargas VH, Flôres SH, Mercali GD, Marczak LDF. Effect of OHMIC heating and ultrasound on functional properties of biodegradable gelatin‐based films. POLYM ENG SCI 2022. [DOI: 10.1002/pen.25973] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Victoria Hermes Vargas
- Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
| | - Simone Hickmann Flôres
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
| | - Giovana Domeneghini Mercali
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
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27
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Abdollahi S, Raoufi Z. Gelatin/Persian gum/bacterial nanocellulose composite films containing Frankincense essential oil and Teucrium polium extract as a novel and bactericidal wound dressing. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Gedarawatte ST, Ravensdale JT, Johns ML, Li M, Al-Salami H, Dykes GA, Coorey R. Evaluation of the water-holding and anti-spoilage effect of a bacterial cellulose nanocrystal coating for the storage of vacuum-packaged beef. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100818] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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29
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He R, Zhang Z, Xu L, Chen W, Zhang M, Zhong Q, Chen H, Chen W. Antibacterial mechanism of linalool emulsion against Pseudomonas aeruginosa and its application to cold fresh beef. World J Microbiol Biotechnol 2022; 38:56. [PMID: 35165818 DOI: 10.1007/s11274-022-03233-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Accepted: 01/10/2022] [Indexed: 12/29/2022]
Abstract
Pseudomonas aeruginosa (P. aeruginosa) is the dominant spoilage bacterium in cold fresh beef. The current strategy is undertaken to overcome the low water solubility of linalool by encapsulating linalool into emulsions. The results of field emission scanning electron microscopy and particle size distribution revealed that the appearance of the bacterial cells was severely disrupted after exposure to linalool emulsion (LE) with an minimum inhibitory concentration (MIC) of 1.5 mL/L. Probes combined with fluorescence spectroscopy were performed to detect cell membrane permeability, while intracellular components (protein and ion leakage) and crystal violet staining were further measured to characterize cell membrane integrity and biofilm formation ability. The results confirmed that LE could destroy the structure of the cell membrane, thereby leading to the leakage of intracellular material and effective removal of biofilms. Molecular docking confirmed that LE can interact with the flagellar cap protein (FliD) and DNA of P. aeruginosa, inhibiting biofilm formation and causing genetic damage. Furthermore, the results of respiratory metabolism and reactive oxygen species (ROS) accumulation revealed that LE could significantly inhibit the metabolic activity of P. aeruginosa and induce oxidative stress. In particular, the inhibition rate of LE on P. aeruginosa was 23.03% and inhibited mainly the tricarboxylic acid cycle (TCA). Finally, LE was applied to preserve cold fresh beef, and the results showed that LE could effectively inhibit the activity of P. aeruginosa and delay the quality change of cold fresh beef during the storage period. These results are of great significance to developing natural preservatives and extending the shelf life of cold fresh beef.
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Affiliation(s)
- Rongrong He
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Zhengke Zhang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Lilan Xu
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Weijun Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Ming Zhang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Qiuping Zhong
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Haiming Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China.
| | - Wenxue Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China. .,Spice and Beverage Research Institute, Chinese Academy of Tropical Agriculture Science, Wanning, Hainan, 571533, People's Republic of China.
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Vargas-Torrico MF, von Borries-Medrano E, Valle-Guadarrama S, Aguilar-Méndez MA. Development of gelatin-carboxymethylcellulose coatings incorporated with avocado epicarp and coconut endocarp extracts to control fungal growth in strawberries for shelf-life extension. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2021.2024607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Maria Fernanda Vargas-Torrico
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México, México
| | - Erich von Borries-Medrano
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México, México
| | | | - Miguel A. Aguilar-Méndez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México, México
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Alves Mauricio R, Alvares Duarte Bonini Campos J, Tieko Nassu R. Meat with edible coating: acceptance, purchase intention and neophobia. Food Res Int 2022; 154:111002. [DOI: 10.1016/j.foodres.2022.111002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 01/19/2022] [Accepted: 01/31/2022] [Indexed: 12/22/2022]
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Zhao R, Zhang Y, Chen H, Song R, Li Y. Performance of eugenol emulsion/chitosan edible coating and application in fresh meat preservation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16407] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Runan Zhao
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Yu Zhang
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Huanle Chen
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Rong Song
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Yan Li
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
- Key Laboratory of Environment Correlative Dietology Ministry of Education China
- Functional Food Engineering &Technology Research Center of Hubei Province China
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Abstract
Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.
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Zanganeh H, Mortazavi SA, Shahidi F, Alizadeh Behbahani B. Evaluation of the chemical and antibacterial properties of Citrus paradise essential oil and its application in Lallemantia iberica seed mucilage edible coating to improve the physicochemical, microbiological and sensory properties of lamb during refrigerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01129-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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35
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Soares KS, Souza MP, Silva-Filho EC, Barud HS, Ribeiro CA, Santos DD, Rocha KNS, de Moura JFP, Oliveira RL, Bezerra LR. Effect of Edible Onion ( Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties. Molecules 2021; 26:molecules26237202. [PMID: 34885783 PMCID: PMC8659084 DOI: 10.3390/molecules26237202] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/14/2021] [Accepted: 11/26/2021] [Indexed: 11/16/2022] Open
Abstract
The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.
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Affiliation(s)
- Kallyne Sousa Soares
- Department of Animal Science, Animal Health and Science Graduate, Federal University of Campina Grande, Patos 58798119, Paraiba, Brazil
| | - Marthyna Pessoa Souza
- Department of Animal Science, Animal Health and Science Graduate, Federal University of Campina Grande, Patos 58798119, Paraiba, Brazil
| | - Edson C Silva-Filho
- Chemistry Department, Laboratory of Advanced Materials, Federal University of Piauí (UFPI), Teresina 64049550, Piauí, Brazil
| | - Hernane Silva Barud
- Department of Biotechnology, University Center of Araraquara (UNIARA), Araraquara 14801320, São Paulo, Brazil
| | - Clóvis Augusto Ribeiro
- Chemical Institute, São Paulo State University (UNESP), Araraquara 14800900, São Paulo, Brazil
| | | | - Karla Nayalle Souza Rocha
- Health Department, Federal Institute of Education, Science and Technology of Paraiba/Campus Patos, Patos 58700000, Paraiba, Brazil
| | - José Fabio Paulino de Moura
- Department of Animal Science, Animal Health and Science Graduate, Federal University of Campina Grande, Patos 58798119, Paraiba, Brazil
| | - Ronaldo Lopes Oliveira
- Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil
| | - Leilson Rocha Bezerra
- Department of Animal Science, Animal Health and Science Graduate, Federal University of Campina Grande, Patos 58798119, Paraiba, Brazil
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Abstract
Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or synthesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and antioxidant properties for extending shelf-life. The interaction of the package with meat contact surfaces and the advanced polymer composite sensors for meat toxicity detection are further considered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.
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Abstract
In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materials which are widely used in the meat processing industry, take a long time to regenerate and biodegrade, thus they adversely affect the environment. Therefore, the necessity for the development of eco-friendly packaging materials for meat processing, which are easily degradable and recyclable, came to the fore. The objective of this review is to describe the application of natural compound-derived edible films with their antioxidant and antibacterial activities in meat and meat products. For several decades, polysaccharides (cellulose, starch, pectin, gum, alginate, carrageenan and chitosan), proteins (milk, collagen and isolated soy protein) and lipids (essential oil, waxes, emulsifiers, plasticizers and resins) were studied as basic materials for edible films to reduce plastic packaging. There are still high consumer demands for eco-friendly alternatives to petrochemical-based plastic packaging, and edible films can be used in a variety of ways in meat processing. More efforts to enhance the physiological and functional properties of edible films are needed for commercial application to meat and meat products.
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Teixeira-Costa BE, Andrade CT. Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging. Biomolecules 2021; 11:biom11111599. [PMID: 34827597 PMCID: PMC8615795 DOI: 10.3390/biom11111599] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 10/24/2021] [Accepted: 10/24/2021] [Indexed: 12/21/2022] Open
Abstract
Chitosan is a versatile biomolecule with a broad range of applications in food and pharmaceutical products. It can be obtained by the alkaline deacetylation of chitin. This biomolecule can be extracted using conventional or green methods from seafood industry residues, e.g., shrimp shells. Chitin has limited applications because of its low solubility in organic solvents. Chitosan is soluble in acidified solutions allowing its application in the food industry. Furthermore, biological properties, such as antioxidant, antimicrobial, as well as its biodegradability, biocompatibility and nontoxicity have contributed to its increasing application as active food packaging. Nevertheless, some physical and mechanical features have limited a broader range of applications of chitosan-based films. Green approaches may be used to address these limitations, leading to well-designed chitosan-based food packaging, by employing principles of a circular and sustainable economy. In this review, we summarize the properties of chitosan and present a novel green technology as an alternative to conventional chitin extraction and to design environmentally friendly food packaging based on chitosan.
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Affiliation(s)
- Barbara E. Teixeira-Costa
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Moniz Aragão 360, Bloco 8G/CT2, Rio de Janeiro 21941-594, RJ, Brazil;
- Faculdade de Ciências Agrárias, Universidade Federal do Amazonas, Avenida General Rodrigo Otávio 6200, Manaus 69077-000, AM, Brazil
- Correspondence: or
| | - Cristina T. Andrade
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Moniz Aragão 360, Bloco 8G/CT2, Rio de Janeiro 21941-594, RJ, Brazil;
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Use of alginate edible coating and basil ( Ocimum spp) extracts on beef characteristics during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3835-3843. [PMID: 34471307 DOI: 10.1007/s13197-020-04844-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2020] [Accepted: 10/08/2020] [Indexed: 01/27/2023]
Abstract
The effect of alginate edible coating and the addition of two levels of basil (Ocimum spp) on polyphenols, DPPH and ABTS activities, meat characteristics (lipid oxidation, pH, weight loss, texture, and color) during storage and on consumer acceptability were evaluated. Four treatments were developed: CON (control-without coating), AEC (with alginate edible coating), B01 (with alginate edible coating + 1% of basil extract) and B02 (with alginate edible coating + 2% of basil extract). The addition of basil increased the polyphenols and antioxidant activity of meat and reduced the lipid oxidation. The pH values were not altered by the addition of basil and ageing time. The meat with coating was darker, more red and yellow. The inclusion of basil extract in the alginate-based edible coating improved meat acceptability. Thus, edible coatings with natural sources of antioxidants improve meat stability during storage and can be used in the food industry.
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Rheological Characterization of the Influence of Pomegranate Peel Extract Addition and Concentration in Chitosan and Gelatin Coatings. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2030039] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
In this study, the effects of an agro-industrial residue with active properties, pomegranate peel extract (PPE), were evaluated on the rheological properties of potential coatings based on chitosan (C) and gelatin (G). For this, rheological properties of the polymeric solutions were investigated in relation to PPE concentration (2 or 4 mg PPE g−1 solution), and to its incorporation order into the system (in C or in CG mixture). All solutions were more viscous than elastic (G″ > G′), and the change in PPE concentration had a greater influence accentuating the viscous character of the samples in which PPE was added to the CG mixture (CGPPE2 and CGPPE4). PPE addition to the CG mixture increased the angular frequency at the moduli crossover, indicating the formation of a more resistant polymeric network. This tendency was also observed in flow results, in which PPE addition decreased the pseudoplastic behavior of the solutions, due to a greater cross-linking between the polymers and the phenolic compounds. In general, all the studied solutions showed viscosities suitable for the proposed application, and it was possible to state the importance of standardizing the addition order of the components during the preparation of a coating.
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Singh A, Mittal A, Benjakul S. Chitosan, Chitooligosaccharides and Their Polyphenol Conjugates: Preparation, Bioactivities, Functionalities and Applications in Food Systems. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1950176] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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42
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Thulasisingh A, Kumar K, Yamunadevi B, Poojitha N, SuhailMadharHanif S, Kannaiyan S. Biodegradable packaging materials. Polym Bull (Berl) 2021. [DOI: 10.1007/s00289-021-03767-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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43
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Vallejo-Domínguez D, Rubio-Rosas E, Aguila-Almanza E, Hernández-Cocoletzi H, Ramos-Cassellis ME, Luna-Guevara ML, Rambabu K, Manickam S, Siti Halimatul Munawaroh H, Loke Show P. Ultrasound in the deproteinization process for chitin and chitosan production. ULTRASONICS SONOCHEMISTRY 2021; 72:105417. [PMID: 33352467 PMCID: PMC7803815 DOI: 10.1016/j.ultsonch.2020.105417] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 11/25/2020] [Accepted: 11/28/2020] [Indexed: 05/14/2023]
Abstract
Recently, chitin and chitosan are widely investigated for food preservation and active packaging applications. Chemical, as well as biological methods, are usually adopted for the production of these biopolymers. In this study, modification to a chemical method of chitin synthesis from shrimp shells has been proposed through the application of high-frequency ultrasound. The impact of sonication time on the deproteinization step of chitin and chitosan preparation was examined. The chemical identities of chitin and chitosan were verified using infrared spectroscopy. The influence of ultrasound on the deacetylation degree, molecular weight and particle size of the biopolymer products was analysed. The microscopic characteristics, crystallinity and the colour characteristics of the as-obtained biopolymers were investigated. Application of ultrasound for the production of biopolymers reduced the protein content as well as the particle size of chitin. Chitosan of high deacetylation degree and medium molecular weight was produced through ultrasound assistance. Finally, the as-derived chitosan was applied for beef preservation. High values of luminosity, chromatid and chrome were noted for the beef samples preserved using chitosan films, which were obtained by employing biopolymer subjected to sonication for 15, 25 and 40 min. Notably; these characteristics were maintained even after ten days of packaging. The molecular weight of these samples are 73.61 KDa, 86.82 KDa and 55.66 KDa, while the deacetylation degree are 80.60%, 92.86% and 94.03%, respectively; in the same order, the particle size of chitosan are 35.70 μm, 25.51 μm and 20.10 μm.
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Affiliation(s)
- D Vallejo-Domínguez
- Benemérita Universidad Autónoma de Puebla, Facultad de Ingeniería Química, Av. San Claudio y 18 sur S/N edificio FIQ7 CU, San Manuel C. P. 72570, Puebla, Mexico
| | - E Rubio-Rosas
- Benemérita Universidad Autónoma de Puebla, Centro Universitario de Vinculación y Transferencia de Tecnología, Prol. 24 sur S/N CU, San Manuel C. P. 72570, Puebla, Mexico
| | - E Aguila-Almanza
- Benemérita Universidad Autónoma de Puebla, Facultad de Ingeniería Química, Av. San Claudio y 18 sur S/N edificio FIQ7 CU, San Manuel C. P. 72570, Puebla, Mexico
| | - H Hernández-Cocoletzi
- Benemérita Universidad Autónoma de Puebla, Facultad de Ingeniería Química, Av. San Claudio y 18 sur S/N edificio FIQ7 CU, San Manuel C. P. 72570, Puebla, Mexico.
| | - M E Ramos-Cassellis
- Benemérita Universidad Autónoma de Puebla, Facultad de Ingeniería Química, Av. San Claudio y 18 sur S/N edificio FIQ7 CU, San Manuel C. P. 72570, Puebla, Mexico
| | - M L Luna-Guevara
- Benemérita Universidad Autónoma de Puebla, Facultad de Ingeniería Química, Av. San Claudio y 18 sur S/N edificio FIQ7 CU, San Manuel C. P. 72570, Puebla, Mexico
| | - K Rambabu
- Department of Chemical Engineering, Khalifa University, PO Box: 127788, Abu Dhabi, United Arab Emirates
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, BE1410, Brunei Darussalam
| | - Heli Siti Halimatul Munawaroh
- Chemistry Program, Department of Chemistry Education, Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia, Bandung 40154, West Java, Indonesia
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia.
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Liu R, Wu GY, Li KY, Ge QF, Wu MG, Yu H, Wu SL, Bao WB. Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem. Foods 2021; 10:foods10040733. [PMID: 33808327 PMCID: PMC8066169 DOI: 10.3390/foods10040733] [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: 02/07/2021] [Revised: 03/23/2021] [Accepted: 03/25/2021] [Indexed: 01/06/2023] Open
Abstract
In this paper, the protein changes during aging and the differences in the myofibrillar protein fraction at 1 h postmortem of pale, soft and exudative (PSE), and red, firm and non-exudative (RFN) pork longissimus thoracis (LT) were comparatively studied. The PSE and RFN groups were screened out based on the differences in their pH and lightness (L*) at 1 h, and their purge loss at 24 h postmortem. Based on the measured MFI, desmin degradation, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, PSE meat presented more significant changes in the myofibrillar protein fraction compared to RFN meat during postmortem aging. Through liquid chromatograph-mass spectrometer/mass spectrometer (LC-MS/MS) analysis, a total of 172 differential proteins were identified, among which 151 were up-regulated and 21 were down-regulated in the PSE group. The differential proteins were muscle contraction, motor proteins, microfilaments, microtubules, glycolysis, glycogen metabolism, energy metabolism, molecular chaperones, transport, and enzyme proteins. The AMP activated protein kinase (AMPK) signaling pathway, HIF-1 signaling pathway, calcium signaling pathway, and PI3K-Akt signaling pathway were identified as the significant pathways related to meat quality. This study suggested that the different changes of the myofibrillar protein fraction were involved in the biochemical metabolism in postmortem muscle, which may contribute to the molecular understanding of PSE meat formation.
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Affiliation(s)
- Rui Liu
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (G.-Y.W.); (K.-Y.L.); (M.-G.W.); (H.Y.)
- Jiangsu Key Laboratory of Animal Genetic Breeding and Molecular Design, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China;
| | - Guo-Yue Wu
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (G.-Y.W.); (K.-Y.L.); (M.-G.W.); (H.Y.)
| | - Ke-Yue Li
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (G.-Y.W.); (K.-Y.L.); (M.-G.W.); (H.Y.)
| | - Qing-Feng Ge
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (G.-Y.W.); (K.-Y.L.); (M.-G.W.); (H.Y.)
- Correspondence: (Q.-F.G.); (W.-B.B.); Tel.: +86-0514-89786171 (Q.-F.G.)
| | - Man-Gang Wu
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (G.-Y.W.); (K.-Y.L.); (M.-G.W.); (H.Y.)
| | - Hai Yu
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (G.-Y.W.); (K.-Y.L.); (M.-G.W.); (H.Y.)
| | - Sheng-Long Wu
- Jiangsu Key Laboratory of Animal Genetic Breeding and Molecular Design, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China;
| | - Wen-Bin Bao
- Jiangsu Key Laboratory of Animal Genetic Breeding and Molecular Design, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China;
- Correspondence: (Q.-F.G.); (W.-B.B.); Tel.: +86-0514-89786171 (Q.-F.G.)
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45
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Gedarawatte ST, Ravensdale JT, Johns ML, Azizi A, Al‐Salami H, Dykes GA, Coorey R. Effectiveness of gelatine and chitosan spray coating for extending shelf life of vacuum‐packaged beef. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15025] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Shamika T.G. Gedarawatte
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Perth WA6102Australia
| | - Joshua T. Ravensdale
- Faculty of Health Sciences School of Public Health Curtin University Perth WA6102Australia
| | - Michael L. Johns
- Department of Chemical Engineering School of Engineering University of Western Australia Perth WA6009Australia
| | - Azlinda Azizi
- Department of Chemical Engineering School of Engineering University of Western Australia Perth WA6009Australia
| | - Hani Al‐Salami
- Biotechnology and Drug Development Research Laboratory Curtin Medical School and Curtin Health Innovation Research Institute Curtin University Bentley WA6102Australia
| | - Gary A. Dykes
- Graduate Research School Curtin University Perth WA6102Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Perth WA6102Australia
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46
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Díaz-Montes E, Castro-Muñoz R. Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products. Polymers (Basel) 2021; 13:767. [PMID: 33804445 PMCID: PMC7957772 DOI: 10.3390/polym13050767] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 12/12/2022] Open
Abstract
Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n Col. Barrio La Laguna Ticoman, Mexico City 07340, Mexico;
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca. Av. Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, Toluca de Lerdo 50110, Mexico
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdansk University of Technology, 11/12 Narutowicza St., 80-233 Gdansk, Poland
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47
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Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life. Meat Sci 2021; 176:108475. [PMID: 33684807 DOI: 10.1016/j.meatsci.2021.108475] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 02/19/2021] [Accepted: 02/20/2021] [Indexed: 12/25/2022]
Abstract
In the current study, the effect on packaged beef fillets (1 × 5 × 8 cm) of using active chitosan film (1%) was investigated. The fillets were stored at 4 °C for 12 days, and the film contained ɛ-polylysine (ɛ-PL) (0.3, 0.6, and 0.9% w/w). Chemical, microbiological, sensory properties, and quality indices of the fillets were investigated. Added to these factors was an assessment of the influence of ɛ-polylysine incorporation on the optical, structural, barrier, and mechanical specifications (elongation at break and tensile strength) of chitosan films. Based on the findings, a significant difference among the corresponding values to thickness, color, water vapor permeability (WVP), and mechanical specifications between the treated films by ɛ-PL and untreated films were noted. In addition, higher values of thickness and tensile strength were correlated with ɛ-PL added active chitosan films while compared with control samples. Additionally, no significant differences regarding the proximate composition (including protein, moisture, and fat) among beef fillet samples were observed. In this regard, due to significantly lower levels of pH, TVB-N, and TBARS ɛ-PL in enriched films, this technique demonstrated some protective effects on beef fillets. Another observation was that lower levels of the total viable count, coliform, mold, yeasts, and higher sensory properties were significantly associated with samples with added ɛ-PL (0.9%). Therefore, adding ɛ-PL into chitosan films could be introduced as an effective technique to extend the shelf life of beef fillets and maintain their quality indices during refrigerated storage.
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Prommachart R, Cherdthong A, Navanukraw C, Pongdontri P, Taron W, Uriyapongson J, Uriyapongson S. Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle. Animals (Basel) 2021; 11:322. [PMID: 33525410 PMCID: PMC7912704 DOI: 10.3390/ani11020322] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/24/2021] [Accepted: 01/25/2021] [Indexed: 01/22/2023] Open
Abstract
This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted to feed in a completely randomized design (CRD) with four levels of AER supplementation, 0, 20, 40, and 60 g/kg dry matter (DM) in the total mixed ration (TMR). These TMR diets were fed ad libitum to the cattle throughout the trial. At the end of the feeding trial (125 days), all cattle were slaughtered and meat samples from the Longissimus dorsi (LD) muscle were collected to assess meat oxidation and fatty acid profile. The antioxidant effect of AER on meat oxidation was investigated during 14 days of storage based on color, myoglobin redox forms, lipid, and protein oxidation. The results showed meat from cattle fed AER had better color stability, lower oxidation of lipid, protein and myoglobin than did meat from cattle fed the control diet (0 g/kg AER). Furthermore, fatty acid profiles were affected by AER supplementation with an increase in the concentration of n-3 polyunsaturated fatty acids (PUFA). These results support the inclusion of AER supplementation as a natural antioxidant in cattle to reduce meat oxidation and increase PUFA in meat.
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Affiliation(s)
- Ronnachai Prommachart
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (R.P.); (A.C.); (C.N.)
| | - Anusorn Cherdthong
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (R.P.); (A.C.); (C.N.)
| | - Chainarong Navanukraw
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (R.P.); (A.C.); (C.N.)
| | - Paweena Pongdontri
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand; (P.P.); (W.T.)
| | - Wichit Taron
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand; (P.P.); (W.T.)
| | - Juntanee Uriyapongson
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand;
| | - Suthipong Uriyapongson
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (R.P.); (A.C.); (C.N.)
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Khah MD, Ghanbarzadeh B, Roufegarinejad Nezhad L, Ostadrahimi A. Effects of virgin olive oil and grape seed oil on physicochemical and antimicrobial properties of pectin-gelatin blend emulsified films. Int J Biol Macromol 2021; 171:262-274. [PMID: 33421466 DOI: 10.1016/j.ijbiomac.2021.01.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/19/2020] [Accepted: 01/04/2021] [Indexed: 10/22/2022]
Abstract
The active emulsified blend films based on gelatin-pectin (5% w/w) containing virgin olive oil (VOO) (0.1-0.3 g/g biopolymer) and grape seed oil (GSO) (0.1-0.3 g/g biopolymer) were prepared by casting method. GSO showed slightly more decreasing effect than VOO on ultimate tensile strength (UTS) and strain at break (SAB) of blend films however; VOO had more reducing effect than GSO on the water vapor permeability (WVP). The scanning electron microscopy (SEM) images showed that incorporating 0.3 g GSO and VOO oils had not considerable effect on the morphology of the emulsified films. Atomic force microscopy (AFM) topography images indicated that adding of oils considerably could increase roughness of emulsified film. Fourier transforms infrared (FTIR) revealed that no new chemical bond formed by adding oils into biopolymer matrix. The minimum inhibitory concentration (MIC) of VOO, GSO and Savory essential oil (SEO) against four important spoilage bacteria showed that GSO had higher antibacterial effect than VOO however; both showed very lower antimicrobial effect than SEO. All active films showed lower inhibitory zone for S. aureus than S. typhimurium and P. fluorescence. The chicken breast fillets wrapped in the films containing VOO-GSO-SEO (0.15-0.15-0.02 g/g polymer) showed considerably lower total viable count (TVC), Pseudomonas spp., Enterobacteriaceae, E. coli 157:H7 and S. typhimurium count than the control one during 12 days storage. Also, it caused significant decrease in peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) of fillet samples.
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Affiliation(s)
- Mehran Dolat Khah
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, Cyprus, Mersin 10, Turkey.
| | | | - Alireza Ostadrahimi
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan. Foods 2020; 9:foods9121866. [PMID: 33333724 PMCID: PMC7765124 DOI: 10.3390/foods9121866] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 12/11/2020] [Accepted: 12/14/2020] [Indexed: 01/22/2023] Open
Abstract
The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied. Three treatments were elaborated (control, 1.5% chitosan, and 3% chitosan), stored for 56 days, and characterized in terms of chemical composition, texture profile analysis, drip and pressure loss analysis, and sensory analysis (after processing; day 0). In the different storage periods (0 and 56 days), the pH value, color, thiobarbituric acid reactive substances (TBARS), and volatile compounds were evaluated. The results showed that the moisture content, lipids, proteins, and weight loss decreased (p < 0.05) and the ash content increased (p < 0.05) with the addition of chitosan. Similarly, the values of texture parameters (hardness, cohesiveness, gumminess, and chewiness) were higher in the sausages reformulated with chitosan than in control samples. The addition of chitosan increased the pH and yellowness (b*) values and reduced (p < 0.05) redness (a*) and lightness (L*) values. The b* values (only in reformulated sausages) and pH increased during storage, while a* showed a significant reduction after 56 storage days. Lipid oxidation (TBARS) was kept below the limits of quantification in all samples and both after processing and 56 storage days. However, when quantifying the lipid-derived volatiles, a clear antioxidant activity of chitosan was observed, which limits the release of these compounds, mainly aldehydes (hexanal and nonanal). Finally, the sensory analysis indicated that, although chitosan treatments received the lowest scores for all attributes, the reformulated samples did not differ from control sausages. Therefore, sausage containing chitosan may represent an interesting alternative for adding value to turkey meats affected by white striping myopathy and, at the same time, develop into a healthy and functional meat product increasing the proportion of fibers in one’s diet.
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