A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat

Alessandroni, Laura; Caprioli, Giovanni; Faiella, Federico; Fiorini, Dennis; Galli, Renzo; Huang, Xiaohui; Marinelli, G.; Nzekoue, Franks Kamgang; Ricciutelli, Massimo; Scortichini, Serena; Silvi, Stefania; Tao, Jing; Tramontano, Alessandro; Turati, Daniele; Sagratini, Gianni

doi:10.1016/j.foodchem.2021.131134

Cited by 33 publications

(18 citation statements)

References 36 publications

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“…Meat-processing industries are also showing greater interest in natural-origin edible coatings for packaging applications of meat to preserve their products against microbial Meat-processing industries are also showing greater interest in natural-origin edible coatings for packaging applications of meat to preserve their products against microbial contamination, hence improving shelf-life [175,176]. For example, some studies incorporated chicory extract oil (CEO) into Lepidium perfoliatum seed mucilage to prepare CEO-loaded edible films for beef slices [140].…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Green Coating Polymers in Meat Preservation

Gagaoua

Bhattacharya²,

Lamri

et al. 2021

Coatings

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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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Section: Antimicrobial Activitymentioning

confidence: 99%

Green Coating Polymers in Meat Preservation

Gagaoua

Bhattacharya²,

Lamri

et al. 2021

Coatings

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“…and Pseudomonas ssp. because, based on previous studies, we assumed that these were the main spoilage bacteria in our chicken samples [ 7 , 22 , 25 , 26 ].…”

Section: Resultsmentioning

confidence: 99%

“…[ 23 , 31 ] Fishy + ++ + + Trimethylamine [ 37 ] Pseudomonas ssp. [ 22 ] Cheesy/Rancid ++ +++ +++ +++ Isovaleric acid; (2- and 3-methyl) butanoic acid [ 38 , 39 ] LAB [ 25 ] B. thermosphacta [ 32 , 39 ] Pungent + + ++ ++ Lactic acid [ 40 ], acetic acid [ 41 ], propanoic acid [ 25 ] LAB [ 25 ] B. thermosphacta [ 32 , 35 , 41 ] …”

Section: Resultsmentioning

confidence: 99%

“…The descriptor with the strongest increase—aside from the overall visual and olfactory impression —was buttery , which is linked with the VOC diacetyl (2,3-butanedione). Diacetyl is synthesized by LABs as Carnobacterium divergens or B. thermosphacta [ 25 , 42 ], but it can be also present for Pseudomonas inoculated samples [ 35 ]. With the exception of the 70/30 sample stored at 10 °C, the increase in the attribute buttery was rated by the panel as equivalent (++++).…”

Section: Resultsmentioning

confidence: 99%

“…Volatile fatty acids are responsible for a cheesy or rancid odor. These are often formed by B. thermosphacta , but can also be formed during spoilage where high amounts of LABs are present [ 25 , 32 , 39 ]. This fits very well with our results, as the samples stored at 10 °C, and the 80/20 sample stored at 4 °C showed an increase in these attributes.…”

Section: Resultsmentioning

confidence: 99%

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Non-Destructive Measuring Systems for the Evaluation of High Oxygen Stored Poultry: Development of Headspace Gas Composition, Sensory and Microbiological Spoilage

Dold

Kehr

Hollmann

et al. 2022

Foods

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As poultry is known to be a perishable food, the use-by date is set in such a way that food safety is guaranteed even with a higher initial bacterial count. This means, however, that some products are wasted, even if they are still safe to eat. Therefore, non-destructive measurement devices might be a good opportunity for individual shelf-life prediction, e.g., in retail. The aim of this study was therefore to use non-destructive measurement devices based on fluorescence quenching (oxygen detection) and mid-infrared laser spectroscopy (carbon dioxide detection) for the monitoring of high-oxygen-packed poultry in different storage conditions. During 15 days of storage, the gas composition of the headspace was assessed (non-destructively and destructively), while total plate count was monitored and a comprehensive sensory evaluation was performed by a trained panel. We were able to demonstrate that in most cases, non-destructive devices have comparable precision to destructive devices. For both storage conditions, the sensory attribute slime was correlated with reaching the critical microbiological value of 107 CFU/g; the attribute buttery was also useful for the prediction of regularly stored poultry. The change in the gas atmosphere as a sign of premature spoilage, however, was only possible for samples stored in irregular conditions.

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Innovative method of environmental safety research of starch‐based films with silver nanoparticles

Dobrucka,

Urbaniak,

Kozak

et al. 2024

Env Prog and Sustain Energy

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In this work, films based on three different starches have been developed and modified by adding silver nanoparticles. We examined the films in terms of their mechanical properties, barrier properties and environmental toxicity to plants and invertebrates. For the toxicity studies, we used the following seeds: Berny rapeseed, Brassica napus; Salvia hispanica—chia, Salvia hispanica; and Karo narrowleaf lupine, Lupinus angustifolius. The invertebrates used for toxicity studies were Daphnia pulex, Tubifex tubifex, Chaoborus sp. (larva), Chironomus aprilinus, and Artemia sp. The tests showed that KD, TD, and ZD films were the most phytotoxic, which was confirmed by the percentages of germination and growth inhibition calculated for all test plants. K2D, D2T, and Z2D films exhibited considerable toxicity to lupine and chia. The conducted biotoxicity tests concerning the modified films and their effect on the selected invertebrates showed that Daphnia pulex and Artemia were highly sensitive to the tested factors. Only Chaoborus sp. (larva) exhibited total resistance to the tested films, which did not cause death of the organism in any case. Biotests on invertebrates and plants developed and used in this research can be successfully used to determine the toxicity of other substances.

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A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat

Cited by 33 publications

References 36 publications

Green Coating Polymers in Meat Preservation

Green Coating Polymers in Meat Preservation

Non-Destructive Measuring Systems for the Evaluation of High Oxygen Stored Poultry: Development of Headspace Gas Composition, Sensory and Microbiological Spoilage

Innovative method of environmental safety research of starch‐based films with silver nanoparticles

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