Antimicrobial coatings and films on meats: A perspective on the application of antimicrobial edible films or coatings on meats from the past to future

Yousefi, Mohammad; Azizi, Mohammed Hussain; Ehsani, Ali

doi:10.15562/bmj.v7i1.759

Cited by 22 publications

(16 citation statements)

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“…Alginates are derived from the brown seaweed of Phaeophyceae family, including Ascophyllum nodosum , Durvillae antarctica , and Laminaria sp. A substantial advantage of alginates is the impervious property of them to oils and greases; however, they are poor water vapor barriers (Yousefi, Azizi, & Ehsani, ). Also, coatings or films based on alginate are physical obstacles against oxygen penetration (Ehsani, Paktarmani, & Yousefi, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

Yousefi

Farshidi²,

Ehsani³

2018

Journal of Food Safety

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The main aim of this study was to investigate the effect of alginate coating samples without lactoperoxidase system (A-L 0) and alginate coating samples containing lactoperoxidase system (LPOS) at levels of 2% (A-L 2), 4% (A-L 4), and 6% (A-L 6) on the shelf-life of chicken breast fillets. Chemical tests, including total volatile basic nitrogen (TVB-N), peroxide value (PV), pH, thiobarbituric acid reactive substances (TBARS), and free fatty acids (FFA), bacteriological tests of aerobic mesophilic bacteria (AMB), lactic acid bacteria (LAB), Pseudomonas aeruginosa, and Enterobacteriaceae and sensory analyses, including odor, transparency, color, and overall acceptability were performed. These coatings (especially A-L 6), despite the effect on decreasing the formation of TVB-N compounds (27.82 for control samples, and 21.72 mg N/100 g for A-L 6 samples) had no significant impact (p > .05) on FFA, PV, and TBARS. The LPOS-alginate coating was effective against Enterobacteriaceae, Pseudomonas aeruginosa, and aerobic mesophilic bacteria (AMB). Also, A-L 6 samples got acceptable sensory results. Overall acceptability of A-L 0 and A-L 6 samples were 3.21 6 0.36 and 6.23 6 0.38, respectively on the last day. These scores are significantly different (p < .05). Generally, results demonstrated a positive effect of alginate-LPOS coatings on shelf-life extension of chicken breast fillets during cold storage. Practical applicationsConcerning the effect of alginate coating incorporated with lactoperoxidase system on controlling the bacterial growth and improving the shelf-life of chicken breast fillets, such coating could has practical applications in increasing the food safety in meats and meat products.

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Section: Introductionmentioning

confidence: 99%

Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

Yousefi

Farshidi²,

Ehsani³

2018

Journal of Food Safety

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“…These coatings are formed from protein, carbohydrate, or lipid substances. Alginate and whey protein as the subsets of carbohydrate and protein materials are of the most applicable natural coatings used in food industries (Falguera, Quintero, Jiménez, Muñoz, & Ibarz, ; Yousefi, Azizi, Mohammadifar, & Ehsani, ).…”

Section: Introductionmentioning

confidence: 99%

The antibacterial effect of whey protein–alginate coating incorporated with the lactoperoxidase system on chicken thigh meat

Molayi

Ehsani

Yousefi

2018

Food Science & Nutrition

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Nowadays, the environmental problems due to the use of synthetic films and packages have caused the production of natural edible coatings or films. The aim of this study was to produce an edible whey protein–alginate coating with different concentrations of lactoperoxidase system to control the microbial load and increase the shelf life of chicken thigh meat stored in refrigerated condition (4 ± 1°C). So, after the provision of the alginate–whey protein coating incorporated with the lactoperoxidase system (at concentrations of 2%, 4%, and 6% in alginate–whey protein solution), microbial experiments were conducted for the period of 8 days. Three batches of organisms, including total aerobic mesophilic bacteria, Enterobacteriaceae, and Pseudomonas aeruginosa in samples, were tested by culturing in appropriate conditions. Results indicated that the coating had a substantial inhibitory effect on all lots. Also, the antimicrobial activity of coating increased with increase in lactoperoxidase system concentration in alginate–whey protein coating.

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“…In the past collagen-based membranes were used for various meat products like sausages, hotdogs, salami etc. At present, the food industry is searching for alternatives that can also prolongate the shelf life of the products [ 181 ].…”

Section: Biodegradable Polymeric Antimicrobial Packagingmentioning

confidence: 99%

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

Motelică

Ficai

et al. 2020

Foods

248

134

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This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package’s antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.

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Antimicrobial coatings and films on meats: A perspective on the application of antimicrobial edible films or coatings on meats from the past to future

Cited by 22 publications

References 0 publications

Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

The antibacterial effect of whey protein–alginate coating incorporated with the lactoperoxidase system on chicken thigh meat

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

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