Active edible films based on green tea extract and gelatin for coating of fresh sausage

Chitosan Coating Functionalized with Flaxseed Oil and Green Tea Extract as a Bio-Based Solution for Beef Preservation

“…Similar to our study, lower TBARS values during storage were also reported in Ch-coated pork [ 68 , 69 ], fish [ 70 , 71 ] and beef [ 35 , 60 , 72 ] compared to non-coated meat. In addition, coatings incorporating GTE presented lower TBARS than non-coated samples [ 73 , 74 ]. For instance, Wrona et al (2021) [ 33 ] evaluated the antioxidant capacity of films containing different essential and vegetable oils.…”

Enhancing the lipid stability of foods of animal origin using edible packaging systems

“… Nuggets stored within the film showed significantly lower TBARS (mg MDA/kg) and FFA (% oleic acid) values during the entire storage time Sharma, Bhat, Kumar, Kumar, Bekhit, et al (2021) The films were developed using sodium alginate, CaCl 2, maltodextrin, carboxymethylcellulose and glycerol Three levels (1.0, 0.75, and 0.50 %) of the extract obtained from Rubia cordifolia root The film-wrapped chicken nuggets were vacuum-packed and kept at 4 °C for 60 days The extract significantly increased the bioactive properties of the film. The film wrapped-nuggets manifested significantly lowered TBARS and FFA values during the entire storage time Sharma, Bhat, Kumar, Kumar, Bhatti, et al (2021) Gelatin (5–30 % w/v) and glycerol (10–45 % w/w of gelatin) Green tea extract ( Camellia sinensis, 0.5, 1.0, 2.5, and 5.0 % of the film-making solution) Fresh pork sausages coated with 30 % glycerol, 15 % gelatin and 1 % tea extract were kept at 4 °C for 76 days The TBARS, peroxide values and free fatty acids were significantly lowered for the coated sausages till 69 days of storage in comparison to uncoated sausages Hamann et al (2022) The film contained glycerol (1 % v/v) and chitosan (0–3 % w/w, in 1 % acetic acid solution) Three levels (1, 2, and 3 % w/w) of chitosan were used The coated Harbin red pork sausages were kept at 23 °C for 12 days The TBARS values lowered significantly for the coated sausages from days 6 to 12 Dong et al (2020) The film was developed using glycerol, sodium alginate and maltodextrin Two levels (1.0 and 2.0 %) of extract obtained from Asparagus racemosus root were used The film-wrapped Chevon sausages were kept for 21 days at 4 °C The extract ( A. racemosus ) significantly increased the bioactivities of the film. Sausages wrapped within the film (1.0 and 2.0 %) manifested significantly lowered values for TBARS and FFA from days 0 to 21 in comparison to the control sausages Noor et al (2018) The film was developed using glycerol, sodium alginate and maltodextrin Two levels (1.0 and 0.5 %) of extract obtained from Terminalia arjuna were used The film-wrapped Chevon sausages were kept for 21 days at 4 °C The extract ( T. arjuna ) increased the bioactive properties of the film significantly.…”

“…Several edible packaging materials have been developed to enhance the lipid stability of stored meat sausages. A gelatin-based coating incorporated with green tea extract (1.0 %) was developed to augment the stability of lipids in fresh pork sausages kept at 4 °C for 76 days ( Hamann et al, 2022 ). The coatings significantly enhanced the stability of lipids in stored sausages.…”

A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing

“…Similarly, nitrite-embedded commercially available film was also tested as packaging for fresh beef, and it was seen to retain the bright red color in the display storage [ 133 ]. Another active packaging technology intended for cured sausages was introduced by Hamann et al [ 134 ]. They incorporated green tea extract and gelatine onto edible film, which further contributed to stability against lipid oxidation.…”