Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops

Zhang, Huiyun; He, Peng; Kang, Huaibin; Li, Xinling

doi:10.1016/j.lwt.2018.04.005

Cited by 70 publications

(37 citation statements)

References 40 publications

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“…The initial pH of the samples treated with CEO microemulsions alone or in combination with PCM microcapsules was significantly lower than the control samples. These results were consistent with findings reported by Zhang et al , who demonstrated the antibacterial activity of CEO on microbial enzymes such as protease and lipase, resulting in a decrease in the concentration of volatile bases during the cooking process. Overall, the pork balls subjected to the combination treatment exhibited the lowest pH value at the end of storage time in this study.…”

Section: Resultssupporting

confidence: 93%

Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase‐change material package

et al. 2020

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BACKGROUND In this study, we evaluated the combined effect of cinnamon essential oil (CEO) microemulsions, and a temperature buffering package using phase‐change material (PCM) microcapsules on the physicochemical property, lipid oxidation, and bacterial load of traditional Chinese pork balls (shi zi tou) during temperature fluctuation storage for 9 days. RESULTS Transmission electron microscope characterization revealed that n‐tetradecane microcapsules possessed a core‐shell spherical shape with a size ranging from 300 to 600 nm. The use of n‐tetradecane microcapsule packaging was found to maintain cold storage temperature efficiently. After 9 days of storage, the combination of CEO microemulsions with n‐tetradecane microcapsules did not lead to changes in the color parameters of pork balls. At day 9, n‐tetradecane microcapsules, used alone or in combination with CEO microemulsions, showed lower thiobarbituric acid reactive substances (TBARS) values than the control group, while their combination exhibited the lowest pH and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) values. Furthermore, the combination treatment retarded the growth of total plate count, lactic acid bacteria, Enterobacteriaceae, and Staphylococcus spp. after 4 and 9 days. CONCLUSIONS The combinations of CEO microemulsions and PCM microcapsules could extend the shelf‐life of cooked pork products, suggesting a feasible strategy for meat preservation. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 93%

Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase‐change material package

et al. 2020

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“…Test samples were prepared according to the method described by Helga et al [20] The determination of microbiological counts was performed according to Zhang et al [21] Meat samples (25 g) were homogenized 5 min using a homogenizer (Ultra-turax T25 basic, IKA-WERKE, Germany) and then diluted completely with 250 ml sterile saline solution (0.85% NaCl). One milliliter of each sample solution was spread on the surface of different selective agars.…”

Section: Microbial Analysismentioning

confidence: 99%

Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

Zhao

et al. 2019

International Journal of Food Properties

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The objective of this study was to evaluate pathogenic and spoilage bacteria counts, physicochemical properties of fresh chilled pork treated with chitosan, nisin, and tea polyphenols along with their combination during storage at 4°C for 11 days. The result showed that treatments with chitosan, nisin, and tea polyphenols alone significantly (P < .05) reduced bacteria population (total viable counts (TVC), lactic acid bacteria, pseudomonas spp., staphylococcus spp., brochothrix thermosphacta, and enterobacteriaceae) on fresh chilled pork. The TVC of sample treated with a combination of nisin, tea polyphenols, and chitosan (N-TP-C) decreased from 7.2 to 5.95 log 10 CFU/g at 11th day. It was also found from TVB-N, TBARS, pH, color, waterholding capacity, and texture measurement that the N-TP-C combination treatment significantly maintained good quality and extended the shelf life of fresh chilled pork up to 11 days. In conclusion, it could be suggested that the combination with nisin, tea polyphenols, and chitosan has great potential to preserve fresh chilled pork.

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“…The film thickness could be correlated with the water vapor permeability and mechanical properties of the film [49]. Table 3 shows the thickness of the gelatin films with the addition of the different extract concentrations.…”

Section: Film Thicknessmentioning

confidence: 99%

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

2020

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Phenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. In contact with food, they extend its useful life by avoiding contact with other surface and preventing deterioration air, one of the main objectives. In particular, gelatin is a biopolymer that has a great potential due to its abundance, low cost and good film-forming capacity. The aim of this study has been to design and analyse gelatin films that incorporate bioactive compounds that come from the walnut and a by-product, the walnut shell. The results showed that mechanical and water vapor barrier properties of the developed films varied depending on the concentration of the walnut, shell and synthetic antioxidant. With increasing walnut concentration (15%) the permeability to water vapor (0.414 g·mm/m2·day·Pascal, g·mm/m2·day·Pa) was significantly lower than the control (5.0368 g·mm/m2·day·Pa). Furthermore, in the new films the elongation at the break and Young’s modulus decrease by six times with respect to the control. Films with pure gelatin cannot act as an antioxidant shield to prevent food oxidation, but adding pecan walnut (15% concentration) presents 30% inhibition of the DPPH stable radical. Furthermore, in the DSC, the addition of walnut (15 and 9% concentrations), showed the formation of big crystals; which could improve the thermal stability of gelatin films. The use of new gelatin films has shown good protection against the oxidation of beef patties, increasing the useful lifetime up to nine days, compared to the control (3–4 days), which opens up a big field to the commercialization of meat products with lower quantities of synthetic products.

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Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops

Cited by 70 publications

References 40 publications

Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase‐change material package

Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase‐change material package

Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

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