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Andrade BF, Guimarães AS, do Carmo LR, Tanaka MS, Fontes PR, Ramos ADLS, Ramos EM. S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham. Meat Sci 2024; 209:109397. [PMID: 38043329 DOI: 10.1016/j.meatsci.2023.109397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 11/21/2023] [Accepted: 11/22/2023] [Indexed: 12/05/2023]
Abstract
This study evaluated the use of the S-nitrosothiols, S-nitroso-N-acetylcysteine (NAC-SNO) and S-nitroso-N-acetylcysteine ethyl ester (NACET-SNO), at different concentrations (25-300 mg nitrite equivalent - NEq/kg) as sodium nitrite substitutes in restructured cooked hams. The pH value and instrumental cured color were not affected by the type or amount of curing agent used. Products with 25 and 50 mg/kg ingoing nitrite had lower thiobarbituric acid-reactive substance values than those with equimolar amounts of S-nitrosothiols. Products with >150 mg NEq/kg of S-nitrosothiols had residual nitrite similar to 50 mg/kg nitrite, and this resulted in the same volatile compound profile as nitrite added in equimolar amounts. A 300 mg NEq/kg of S-nitrosothiols was required to obtain a similar and minimally stable cured pink color perception as sliced samples with 50-150 mg/kg added nitrite. The results obtained reinforce the great potential of both alternative curing agents in the complete replacement of nitrite by equimolar amounts in restructured cooked products; however, differences in cured color stability should be considered.
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Affiliation(s)
- Bruna Fernandes Andrade
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Angélica Souza Guimarães
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Lorrany Ramos do Carmo
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Marcelo Stefanini Tanaka
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Paulo Rogério Fontes
- Departamento de Tecnologia dos Alimentos, Universidade Federal de Viçosa, 36570-900 Viçosa, Minas Gerais, Brazil
| | - Alcinéia de Lemos Souza Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Eduardo Mendes Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil.
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2
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Zhang Y, Li S, Zhao L. Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat. J Texture Stud 2023; 54:659-670. [PMID: 37408518 DOI: 10.1111/jtxs.12780] [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: 10/07/2022] [Revised: 05/03/2023] [Accepted: 05/11/2023] [Indexed: 07/07/2023]
Abstract
The aim of this study was to determine the effects of processing on the quality, protein oxidation, and structural properties of yak meat. The cooking loss, Warner-Bratzler shear force, meat color, texture, thiobarbituric acid reactive substance, total carbonyl content (TCC), total sulfhydryl content (TSC), and structural properties of yak meat under frying, drying, and boiling were measured. The results showed that the cooking loss rate, shear force, L* value, hardness, elasticity, and chewiness of yak meat increased (p < .05) and the a* value decreased (p < .05) with increasing central temperature after processing. Fried yak meat at 80°C had the lowest cooking loss rate of 42.21% and the lowest shear force of 50.86 N, which had better textural characteristics, followed by boiling, while the maximum cooking loss rate, hardness, and shear force were 1.40 times, 1.26 times, and 1.2 times that of frying, respectively. The thiobarbituric acid reactive substance was obtained after decoction and peaked at 1.88 ± 0.04 mmol/mg at 60°C. The highest TCC and the lowest TSC were obtained for dried proteins at 80°C. In addition, as the central temperature increased, the helical structure in the protein secondary structure decreased, the disordered structure increased, the fluorescence intensity of myofibrillar proteins decreased, and protein degradation occurred. It was concluded that dried yak meat had the highest protein oxidation and the worst quality, while fried yak meat had the lowest protein oxidation and the best quality.
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Affiliation(s)
- Yan Zhang
- Academy of Animal and Veterinary Sciences, Qinghai University, Xining, China
- National R&D Center for Yak Meat Processing Technology, Xining, China
| | - Shengsheng Li
- Academy of Animal and Veterinary Sciences, Qinghai University, Xining, China
- National R&D Center for Yak Meat Processing Technology, Xining, China
- key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Xining, China
| | - Lizhu Zhao
- Academy of Animal and Veterinary Sciences, Qinghai University, Xining, China
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3
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Ma Y, Chen S, Liu P, He Y, Chen F, Cai Y, Yang X. Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films-Application to the Preservation of Mullet. Foods 2023; 12:2542. [PMID: 37444279 DOI: 10.3390/foods12132542] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/18/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, the addition of oregano oil chitosan nanoparticles (OEO-CSNPs) was conducted to enhance the comprehensive properties of gelatin films (GA), and the optimal addition ratio of nanoparticles was determined for its application in the preservation of mullet. Oregano oil chitosan nanoparticles were organically combined with gelatin at different concentrations (0%, 2%, 4%, 6% and 8%) to obtain oregano oil-chitosan nanoparticle-GA-based composite films (G/OEO-CSNPs), and thereafter G/OEO-CSNPs were characterized and investigated for their preservative effects on mullet. Subsequent analysis revealed that OEO-CSNPs were uniformly dispersed in the GA matrix, and that G/OEO-CSNPs had significantly improved mechanical ability, UV-visible light blocking performance and thermal stability. Furthermore, the nanoparticles exhibited excellent antioxidant and antibacterial properties, and they improved the films' suitability as edible packaging. The attributes of the G/OEO-CSNPs were optimized, the films had the strongest radical scavenging and lowest water solubility, and electron microscopy also showed nanoparticle penetration into the polymer when the concentration of OEO-CSNPs was 6% (thickness = 0.092 ± 0.001, TS = 47.62 ± 0.37, E = 4.06 ± 0.17, water solubility = 48.00 ± 1.11). Furthermore, the GA-based composite film containing 6% OEO-CSNPs was able to inhibit microbial growth, slow fat decomposition and protein oxidation, reduce endogenous enzyme activity, and delay the spoilage of mullet during the refrigeration process, all of which indicate its excellent potential for meat preservation application.
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Affiliation(s)
- Yuan Ma
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Siqi Chen
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Ping Liu
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yezheng He
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Fang Chen
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yifan Cai
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xianqin Yang
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
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4
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Mendes CG, Martins JT, Lüdtke FL, Geraldo A, Pereira A, Vicente AA, Vieira JM. Chitosan Coating Functionalized with Flaxseed Oil and Green Tea Extract as a Bio-Based Solution for Beef Preservation. Foods 2023; 12:foods12071447. [PMID: 37048269 PMCID: PMC10093991 DOI: 10.3390/foods12071447] [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: 02/18/2023] [Revised: 03/26/2023] [Accepted: 03/28/2023] [Indexed: 04/14/2023] Open
Abstract
Ecological and safe packaging solutions arise as pivotal points in the development of an integrated system for sustainable meat production. The aim of this study was to assess the effect of a combined chitosan (Ch) + green tea extract (GTE) + essential oil (thyme oil, TO; flaxseed oil, FO; or oregano oil, OO) coating on the safety and quality of vacuum-packaged beef during storage at 4 °C. An optimized bio-based coating formulation was selected (2% Ch + 2% GTE + 0.1% FO) to be applied to three fresh beef cuts (shoulder, Sh; knuckle, Kn; Striploin, St) based on its pH (5.8 ± 0.1), contact angle (22.3 ± 0.4°) and rheological parameters (viscosity = 0.05 Pa.s at shear rate > 20 s-1). Shelf-life analysis showed that the Ch-GTE-FO coating delayed lipid oxidation and reduced total viable counts (TVC) and Enterobacteriaceae growth compared with uncoated beef samples over five days. In addition, Ch-GTE-FO coating decreased total color changes of beef samples (e.g., ∆E* = 9.84 and 3.94, for non-coated and coated Kn samples, respectively) for up to five days. The original textural parameters (hardness, adhesiveness and springiness) of beef cuts were maintained during storage when Ch-GTE-FO coating was applied. Based on the physicochemical and microbial characterization results, the combination of the Ch-GTE-FO coating developed was effective in preserving the quality of fresh beef cuts during refrigerated storage along with vacuum packaging.
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Affiliation(s)
- Cíntia G Mendes
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Joana T Martins
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Fernanda L Lüdtke
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Ana Geraldo
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, University of Evora, 7006-554, Évora, Portugal
| | - Alfredo Pereira
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, University of Evora, 7006-554, Évora, Portugal
| | - António A Vicente
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Jorge M Vieira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
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5
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Wu G, Yang C, Bruce HL, Roy BC, Li X, Zhang C. Effects of alternating electric field during freezing and thawing on beef quality. Food Chem 2023; 419:135987. [PMID: 37027972 DOI: 10.1016/j.foodchem.2023.135987] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 02/12/2023] [Accepted: 03/17/2023] [Indexed: 04/09/2023]
Abstract
Alternating electric field (AEF) technology was used during freezing-thawing-aging (FA) of beef aged for 0, 1, 3, 5 and 7 days. Color, lipid oxidation, purge loss, cooking loss, tenderness, and T2 relaxation time were determined for frozen-thawed-aged beef with AEF (AEF + FA) or without AEF (FA) and compared to aged only (OA) controls. FA increased purge loss, cooking loss, shear force values and lipid oxidation (P < 0.05) but decreased a* values compared with AEF + FA treatment. It also exacerbated the spaces between muscle fibers and contributed to the transformation of immobile water to free water. AEF served to maintain meat quality by reducing purge loss, cooking loss and increasing meat tenderness and maintaining color and lipid oxidation only in steak that was frozen before aging. This most likely occurred due to AEF increasing the speed of freezing and thawing and by reducing the space between muscle fibers compared to FA alone.
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Affiliation(s)
- Guangyu Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Chuan Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Xia Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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6
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Chattopadhyay K, Xavier KAM, Ngasotter S, Karmakar S, Balange A, Nayak BB. Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages. ACS OMEGA 2023; 8:7829-7837. [PMID: 36873013 PMCID: PMC9979340 DOI: 10.1021/acsomega.2c07538] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Accepted: 02/06/2023] [Indexed: 06/06/2023]
Abstract
Citric acid is a popular food acidulant with versatile utility as a preservative and acidity regulator in the meat industry, owing to its unique three pK a values, which can be combined with the natural biopolymer chitosan to improve food quality. The scientific incorporation of a minimal range of chitosan and pH through organic acid additions for chitosan solubilization in the fish sausages can effectively improve their quality through their synergistic effect. Optimum conditions for emulsion stability, gel strength, and water holding capacity were found to be at a low concentration of chitosan, that is, 0.15 g at pH of 5.0, with their corresponding values of 42.55 ± 0.43 N mm, 94.91 ± 0.24, and 90.67 ± 0.50%. Lower pH ranges increased hardness and springiness values, and higher pH levels increased cohesiveness values at varying ranges of chitosan. Sensory analysis revealed tangy and sour flavors in the samples with lower pH.
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Affiliation(s)
- Kasturi Chattopadhyay
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
| | - K. A. Martin Xavier
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
| | - Soibam Ngasotter
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
| | - Sutanu Karmakar
- Department
of Aquatic Environment Management, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India
| | - Amjad Balange
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
| | - Binaya Bhusan Nayak
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
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7
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A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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8
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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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9
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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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10
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Chen J, Li Y, Wang Y, Yakubu S, Tang H, Li L. Active polylactic acid/tilapia fish gelatin-sodium alginate bilayer films: Application in preservation of Japanese sea bass (Lateolabrax japonicus). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100915] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Abdullah, Cai J, Hafeez MA, Wang Q, Farooq S, Huang Q, Tian W, Xiao J. Biopolymer-based functional films for packaging applications: A review. Front Nutr 2022; 9:1000116. [PMID: 36071940 PMCID: PMC9441959 DOI: 10.3389/fnut.2022.1000116] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 08/04/2022] [Indexed: 11/30/2022] Open
Abstract
Food packaging is a coordinated system comprising food processing, protection from contamination and adulteration, transportation and storage, and distribution and consumption at optimal cost with a minimum environmental impact to the packed food commodity. Active packaging involves deliberate addition of the functional ingredients either in the film or the package headspace to preserve the food quality, improve safety and nutrition aspects, and enhance the shelf-life. In this review, recent advances in the fabrication of biopolymer-based films, their classification (biodegradable-, active-, and intelligent packaging films), advanced fabrication strategies (composite-, multilayer-, and emulsified films), and special functions induced by the biopolymers to the film matrix (mechanical-, water resistance and gas barrier-, and optical properties, and bioactive compounds reservoir) were briefly discussed. A summary of conclusions and future perspectives of biopolymer-based packaging films as advanced biomaterial in preserving the food quality, improving safety and nutrition aspects, and enhancing shelf-life of the products was proposed.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Jiyang Cai
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Muhammad Adnan Hafeez
- Department of Allied Health Sciences, Faculty of Allied Health Sciences, Superior University, Lahore, Pakistan
| | - Qun Wang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, United States
| | - Wenni Tian
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
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12
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Spectro 1-A Potential Spectrophotometer for Measuring Color and Myoglobin Forms in Beef. Foods 2022; 11:foods11142091. [PMID: 35885335 PMCID: PMC9321346 DOI: 10.3390/foods11142091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/08/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to compare the Color Muse Spectro 1 sensor to the HunterLab MiniScan XE Plus spectrophotometer for evaluating beef color. Color coordinates (lightness (L*), redness (a*), yellowness (b*), chroma (C*), and hue (h*)), myoglobin redox forms (metmyoglobin (MMb), deoxymyoglobin (DMb), and oxymyoglobin (OMb)), and metmyoglobin reducing ability (MRA) were measured on beef steaks over a 5-days storage period. The results indicated that L*, b*, C*, MMb%, OMb%, and MRA% values obtained with Spectro 1 were comparable to those of MiniScan. However, Spectro 1 values for a* were overestimated compared to MiniScan (p < 0.05), whereas those for h* and DMb% were underestimated (p < 0.05). Regardless, Spectro 1 had the capability to detect changes in color coordinates, myoglobin forms, and MRA throughout the storage period. Bland−Altman plots demonstrated that L*, b*, and C* are interchangeable between the two instruments, but it was not the case for a*, h*, myoglobin forms, and MRA. Color coordinates measured by Spectro 1 exhibited excellent stability over time, evidenced by the low total color difference (ΔE*ab) values. Collectively, these findings indicate that Spectro 1 is a potential alternative spectrophotometer for studying meat color and myoglobin redox forms.
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13
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Alias A, Wan MK, Sarbon N. Emerging materials and technologies of multi-layer film for food packaging application: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108875] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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14
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Tang C, Zhou K, Zhu Y, Zhang W, Xie Y, Wang Z, Zhou H, Yang T, Zhang Q, Xu B. Collagen and its derivatives: From structure and properties to their applications in food industry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107748] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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15
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Li X, Tu Z, Sha X, Li Z, Li J, Huang M. Effect of coating on flavor metabolism of fish under different storage temperatures. Food Chem X 2022; 13:100256. [PMID: 35498994 PMCID: PMC9040036 DOI: 10.1016/j.fochx.2022.100256] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 02/10/2022] [Accepted: 02/10/2022] [Indexed: 11/17/2022] Open
Abstract
Coating could reduce the accumulation of aldehydes and the accumulation of alcohols during fish storage process. Coating could slow down the accumulation of off-taste FFAs during fish storage process. GEO-gelatin coating (GGC) worked better than gelatin coating (GC) in maintaining fish flavor. Metabolic mechanisms of fish flavor at different storage temperatures were different.
Two edible coatings (gelatin coating and ginger essential oil-gelatin coating) were prepared to maintain the flavor quality of fish fillets at two storage temperatures (4 °C and 25 °C). The effects of coating on fish fillets were evaluated by detecting the physical properties, microstructure, microbial properties, volatile flavor and taste flavor of fish. In the same coating method, fish fillets stored at 4 °C showed better effect than that at 25 °C on maintain water content, color and texture, however, fish fillets stored at 25 °C were closer to fresh fish in volatile flavor and taste flavor than that at 4 °C; whatever the storage temperature, coating could slow down the growth of fish microorganisms, maintain water content, color, texture, volatile flavor and taste flavor of fish fillets; GGC exhibited better effect on maintain flavor quality than GC.
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Affiliation(s)
- Xin Li
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Zongcai Tu
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
- Corresponding authors at: National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China (Zong-Cai Tu).
| | - Xiaomei Sha
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
- Corresponding authors at: National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China (Zong-Cai Tu).
| | - Zhongying Li
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Jinlin Li
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Mingzheng Huang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550003, China
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16
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Luo Q, Hossen MA, Zeng Y, Dai J, Li S, Qin W, Liu Y. Gelatin-based composite films and their application in food packaging: A review. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110762] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Wang H, Ding F, Ma L, Zhang Y. Recent advances in gelatine and chitosan complex material for practical food preservation application. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15340] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Hongxia Wang
- College of Food Science Southwest University Chongqing 400715 China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University) Ministry of Education Chongqing 400715 China
- The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee Chongqing 400715 China
| | - Fuyuan Ding
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
| | - Liang Ma
- College of Food Science Southwest University Chongqing 400715 China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University) Ministry of Education Chongqing 400715 China
- The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee Chongqing 400715 China
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University) Ministry of Education Chongqing 400715 China
- The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee Chongqing 400715 China
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18
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Santos D, Monteiro MJ, Voss HP, Komora N, Teixeira P, Pintado M. The most important attributes of beef sensory quality and production variables that can affect it: A review. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104573] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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19
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Said N, Howell NK, Sarbon N. A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1929298] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- N.S. Said
- School of Food Science and Technology, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
| | - Nazlin K. Howell
- Department of Health and Medical Sciences, University of Surrey, Guildford, UK
| | - N.M Sarbon
- School of Food Science and Technology, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
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20
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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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21
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Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02528-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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22
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Rodrigues LM, Sales LA, Fontes PR, Torres Filho RDA, Andrade MPD, Ramos ADLS, Ramos EM. Combined effects of gamma irradiation and aging on tenderness and quality of beef from Nellore cattle. Food Chem 2020; 313:126137. [DOI: 10.1016/j.foodchem.2019.126137] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 11/16/2019] [Accepted: 12/27/2019] [Indexed: 11/25/2022]
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23
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Sales LA, Rodrigues LM, Silva DRG, Fontes PR, Torres Filho RDA, Ramos ADLS, Ramos EM. Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef. Meat Sci 2020; 163:108078. [DOI: 10.1016/j.meatsci.2020.108078] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 02/02/2020] [Accepted: 02/02/2020] [Indexed: 10/25/2022]
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24
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The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef. Meat Sci 2020; 162:107961. [DOI: 10.1016/j.meatsci.2019.107961] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 09/27/2019] [Accepted: 09/30/2019] [Indexed: 01/30/2023]
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25
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Cao X, Islam MN, Chitrakar B, Duan Z, Xu W, Zhong S. Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage. Food Sci Nutr 2020; 8:973-981. [PMID: 32148806 PMCID: PMC7020329 DOI: 10.1002/fsn3.1378] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 11/20/2019] [Accepted: 12/03/2019] [Indexed: 11/29/2022] Open
Abstract
Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum-packaged and stored at 2 ± 0.5°C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant (p ≤ .05) among different coated fish fillets, while color, antioxidant, and pH values were significantly (p ≤ .05) different. Lipid oxidation and protein oxidation were found to be inhibited in 2CS-, 0.5CGA/2CS- and 1.0CGA/2CS-coated fish fillet. All CGA/CS coating delayed increase in pH (p ≤ .05) and resulted brown color. However, only CS coating resulted in higher sensory scores (p ≤ .05) and controlled browning. Considering antioxidant properties and other quality parameters, CGA/CS coating might be applied commercially in fish preservation.
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Affiliation(s)
- Xiaohuang Cao
- College of Food Science and TechnologyGuangdong Provincial Key Labotatory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
| | | | - Bimal Chitrakar
- Laboration of Food Science and TechnologyJiangnan UniversityJiangsuChina
| | - Zhenhua Duan
- Bioprocess EngineeringHezhou UniversityHezhouChina
| | - Wanxiu Xu
- Zhejiang Normal UniversityJinhuaChina
| | - Saiyi Zhong
- College of Food Science and TechnologyGuangdong Provincial Key Labotatory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
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26
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Dong C, Wang B, Li F, Zhong Q, Xia X, Kong B. Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature. Meat Sci 2020; 159:107919. [DOI: 10.1016/j.meatsci.2019.107919] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 08/18/2019] [Accepted: 08/19/2019] [Indexed: 12/23/2022]
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