Protective Impact of Chitosan Film Loaded Oregano and Thyme Essential Oil on the Microbial Profile and Quality Attributes of Beef Meat

Microencapsulation to Harness the Antimicrobial Potential of Essential Oils and Their Applicability in Dairy Products: A Comprehensive Review of the Literature

This literature review explores cutting-edge microencapsulation techniques designed to enhance the antimicrobial efficacy of essential oils in dairy products. As consumer demand for natural preservatives rises, understanding the latest advancements in microencapsulation becomes crucial for improving the shelf life and safety of these products. The bibliometric analysis utilized in this review highlighted a large number of documents published on this topic in relation to the following keywords: essential oils, AND antimicrobials, AND dairy products, OR microencapsulation. The documents published in the last 11 years, between 2013 and 2023, showed a diversity of authors and countries researching this topic and the keywords commonly used. However, in the literature consulted, no study was identified that was based on bibliometric analysis and that critically evaluated the microencapsulation of essential oils and their antimicrobial potential in dairy products. This review synthesizes findings from diverse studies, shedding light on the various encapsulation methods employed and their impact on preserving the quality of dairy goods. Additionally, it discusses the potential applications and challenges associated with implementation in the dairy industry. This comprehensive analysis aims to provide valuable insights for researchers, food scientists, and industry professionals seeking to optimize the use of essential oils with antimicrobial properties in dairy formulations.

Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety

This study investigated the functional properties of freeze-dried encapsulated Oliveria decumbens Vent. (OEO) and basil (BEO) essential oils (EOs) in maltodextrin/gum arabic coating solution (1:1). Nanoencapsulated EOs were evaluated in terms of size, polydispersity, encapsulation efficiency, morphology, antioxidant, and antibacterial activities (AOA and ABA), and sensory characteristics in vitro compared to the control. The TPC (30.43 to 32.41 mg GAE/g DW) and AOA (25.97 to 26.42 %) were determined in free and encapsulated OEO, and ABA was observed, which were higher than BEO. Both free and encapsulated OEO and BEO demonstrated significant ABA against various Gram-positive and Gram-negative bacteria, with MIC values ranging from 0.25 to 1.25 mg/mL and MBC values ranging from 1.00 to 3.00 mg/mL. In minced meat, both free and encapsulated oils effectively reduced bacterial counts during refrigerated storage, with log reductions ranging from 1.00 to 6.48 CFU/g. Additionally, the pH and thiobarbituric acid values in meat samples were better maintained with the addition of oils. Sensory analysis showed that the encapsulated oils effectively masked their natural flavor and aroma, making them suitable for incorporation into food. Finally, OEO and BEO nanocapsules can improve the standard and safety of meat products due to their antioxidant and antibacterial properties.

An overview of the potential application of chitosan in meat and meat products

Chitosan is considered the second most ubiquitous polysaccharide next to cellulose. It has gained prominence in various industries including biomedicine, textile, pharmaceutical, cosmetic, and notably, the food industry over the last few decades. The polymer's continual attention within the food industry can be attributed to the increasing popularity of greener means of packaging and demand for foods incorporated with natural alternatives instead of synthetic additives. Its antioxidant, antimicrobial, and film-forming abilities reinforced by the polymer's biocompatible, biodegradable, and nontoxic nature have fostered its usage in food packaging and preservation. Microbial activity and lipid oxidation significantly influence the shelf-life of meat, resulting in unfavorable changes in nutritional and sensory properties during storage. In this review, the scientific studies published in recent years regarding potential applications of chitosan in meat products; and their effects on shelf-life extension and sensory properties are discussed. The utilization of chitosan in the form of films, coatings, and additives in meat products has supported the extension of shelf-life while inducing a positive impact on their organoleptic properties. The nature of chitosan and its compatibility with various materials make it an ideal biopolymer to be used in novel arenas of food technology.

Chitosan-Based Composites: Development and Perspective in Food Preservation and Biomedical Applications

Chitin, which may be the second-most common polymer after cellulose, is the raw material of chitosan. Chitosan has been infused with various plant extracts and subsidiary polymers to improve its biological and physiological properties. Chitosan's physicochemical properties are enhanced by blending, making them potential candidates that can be utilized in multifunctional areas, including food processing, nutraceuticals, food quality monitoring, food packaging, and storage. Chitosan-based biomaterials are biocompatible, biodegradable, low toxic, mucoadhesive, and regulate chemical release. Therefore, they are used in the biomedical field. The present manuscript highlights the application of chitosan-based composites in the food and biomedical industries.

The Effect of Superficial Oregano Essential Oil Application on the Quality of Modified Atmosphere-Packed Pork Loin

During meat storage, changes in the meat colour occur, making it less intensive and red. The present study was aimed at investigating the effect of oregano EO applied directly on the surface of fresh pork on its quality, with a special emphasis on the colour. In the study, an oregano essential oil in concentrations of 0.5% and 1.0% (v/v) was used on the surface of pork loins (1.5% v/w) packed in a modified atmosphere during 15-d storage at 4 °C. The application of oregano EO in the concentration of 1.0% increased lightness and hue and decreased redness compared to the control, whereas the concentration of 0.5% did not affect the pork colour. EO did not affect pH, free water content, purge and cooking losses, cooked meat juiciness and tenderness; however, it gave the meat a distinctive herbal aroma and taste. The antimicrobial effect of 1% EO was noted only on the 15th day. Therefore, the application of oregano essential oil is not recommended to protect the colour of raw pork nor to prolong its shelf-life; however, it might be used to obtain a new product with a specific herbal aroma and taste, with modifications in water-holding capacity of the meat.

Fortification of polysaccharide-based packaging films and coatings with essential oils: A review of their preparation and use in meat preservation

As the demand for botanical food additives and eco-friendly food packaging materials grows, the use of essential oils, edible biodegradable films and coatings are becoming more popular in packaging. In this review, we discussed the recent research trends in the use of natural essential oils, as well as polysaccharide-based coatings and films: from the composition of the substrates to preparing formulations for the production of film-forming technologies. Our review emphasized the functional properties of polysaccharide-based edible films that contain plant essential oils. The interactions between essential oils and other ingredients in edible films and coatings including polysaccharides, lipids, and proteins were discussed along with effects on film physical properties, essential oil release, their active role in meat preservation. We presented the opportunities and challenges related to edible films and coatings including essential oils to increase their industrial value and inform the development of edible biodegradable packaging, bio-based functional materials, and innovative food preservation technologies.

Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review

Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials.

Thermoplastic Starch Composites Reinforced with Functionalized POSS: Fabrication, Characterization, and Evolution of Mechanical, Thermal and Biological Activities

Rapid advancements in materials that offer the appropriate mechanical strength, barrier, and antimicrobial activity for food packaging are still confronted with significant challenges. In this study, a modest, environmentally friendly method was used to synthesize functionalized octakis(3-chloropropyl)octasilsesquioxane [fn-POSS] nanofiller. Composite films compared to the neat thermoplastic starch (TS) film, show improved thermal and mechanical properties. Tensile strength results improved from 7.8 MPa to 28.1 MPa (TS + 5.0 wt.% fn-POSS) with fn-POSS loading (neat TS). The barrier characteristics of TS/fn-POSS composites were increased by fn-POSS by offering penetrant molecules with a twisting pathway. Also, the rates of O₂ and H₂O transmission were decreased by 50.0 cc/m²/day and 48.1 g/m²/day in TS/fn-POSS composites. Based on an examination of its antimicrobial activity, the fn-POSS blended TS (TSP-5.0) film exhibits a favorable zone of inhibition against the bacterial pathogenic Staphylococcus aureus and Escherichia coli. The TS/fn-POSS (TSP-5.0) film lost 78.4% of its weight after 28 days in natural soil. New plastic materials used for packaging, especially food packaging, are typically not biodegradable, so the TS composite with 5.0 wt.% fn-POSS is therefore of definite interest. The incorporation of fn-POSS with TS composites can improve their characteristics, boost the use of nanoparticles in food packaging, and promote studies on biodegradable composites.

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

Consumer awareness and demands for quality eco-friendly food products have made scientists determined to concentrate their attention on sustainable advancements in the utilization of bioactive compounds for increasing safety and food quality. Essential oils (EOs) are extracted from plants and exhibit antimicrobial (antibacterial and antifungal) activity; thus, they are used in food products to prolong the shelf-life of foods by limiting the growth or survival of microorganisms. In vitro studies have shown that EOs are effective against foodborne bacteria, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. The growing interest in essential oils and their constituents as alternatives to synthetic preservatives has been extensively exploited in recent years, along with techniques to facilitate the implementation of their application in the food industry. This paper’s aim is to evaluate the current knowledge on the applicability of EOs in food preservation, and how this method generally affects technological properties and consumers’ perceptions. Moreover, essential aspects concerning the limitation of the available alternatives are highlighted, followed by a presentation of the most promising trends to streamline the EOs’ usability. Incorporating EOs in packaging materials is the next step for green and sustainable foodstuff production and a biodegradable method for food preservation.

Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.