Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 °C

Shokri, Sajad; Parastouei, Karim; Abbaszadeh, Sepideh

doi:10.1016/j.ijbiomac.2020.03.080

Cited by 133 publications

(66 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Since TVB-N can be produced through the degradation of nitrogenous compounds by bacteria, the obtained findings with the chitosanbased samples can be explained by their antibacterial activity against both Gram-negative and Gram-positive bacteria, resulting in lower TVB-N formation [58]. Various studies report that the use of films or edible coatings based only on chitosan or chitosan incorporated with different compounds, including natural extracts and essential oils, could reduce the TVB-N formation in food products under cold conditions [53,58,60].…”

Section: Chemical Analysismentioning

confidence: 83%

“…During food storage, several volatile nitrogenous compounds, such as ammonia, trimethylamine and dimethylamine, starting to form due to the degradation of food's nitrogenous compounds by microbial or enzymatic activities. Therefore, the TVB-N index is considered an indicator of spoilage in food [58]. In order to evaluate the potential of chitosan/ CNC films to delay the meat's spoilage, and consequently, extend the meat shelf-life, the quantification of TVB-N on meat was also performed at different storage days (0, 2, 5, 7, 9 and 14) for 14 days at 4°C.…”

Section: Chemical Analysismentioning

confidence: 99%

See 1 more Smart Citation

Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose

Costa

Ferreira

Teixeira

et al. 2021

International Journal of Biological Macromolecules

121

View full text Add to dashboard Cite

This work aimed to evaluate the potential of chitosan/cellulose nanocrystals (CNC) films to be used as active pads for meat packages to prolong its shelf-life and preserve its properties over time. Several CNC concentrations (5, 10, 25, and 50 wt%) were tested and the films were produced by solvent casting. The developed samples were characterized by ATR-FTIR, TGA, FESEM, and XRD. The transparency, antimicrobial, barrier and mechanical properties were also assessed. Finally, the films' ability to prolong food shelf-life was studied in real conditions using chicken meat. CNC incorporation improved the thermal stability and the oxygen barrier while the water vapor permeability was maintained. An enhancement of mechanical properties was also observed by the increase in tensile strength and Young's modulus in chitosan/CNC films. These films demonstrated bactericidal effect against Gram-positive and Gram-negative bacteria and fungicidal activity against Candida albicans. Lastly, chitosan-based films decreased the growth of Pseudomonas and Enterobacteriaceae bacteria in meat during the first days of storage compared to commercial membranes, while chitosan/CNC films reduced the total volatile basic nitrogen (TVB-N), indicating their efficiency in retarding meat's spoilage under refrigeration conditions. This work highlights the great potential of natural-based films to act as green alternatives for food preservation.

show abstract

Section: Chemical Analysismentioning

confidence: 83%

Section: Chemical Analysismentioning

confidence: 99%

Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose

Costa

Ferreira

Teixeira

et al. 2021

International Journal of Biological Macromolecules

121

View full text Add to dashboard Cite

show abstract

“…Particle sizes increased with the RGEO content since chitosan chains are adsorbed on the oil droplet surfaces, including more and more oil droplets in a bridge mode until no more chitosan chains are available, leading to some flocculation of the oil droplets [ 63 ]. Rheology studies observed bimodal distributions of the ζ-potential because of the chitosan adsorption on the surface of some oil droplets.…”

Section: Discussionmentioning

confidence: 99%

Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage

et al. 2020

View full text Add to dashboard Cite

The tomato (Solanum lycopersicum L.) is one of the many essential vegetables around the world due to its nutritive content and attractive flavor. However, its short shelf-life and postharvest losses affect its marketing. In this study, the effects of chitosan-Ruta graveolens (CS + RGEO) essential oil coatings on the postharvest quality of Tomato var. “chonto” stored at low temperature (4 °C) for 12 days are reported. The film-forming dispersions (FFD) were eco-friendly synthesized and presented low viscosities (between 0.126 and 0.029 Pa s), small particle sizes (between 1.29 and 1.56 μm), and low densities. The mature index (12.65% for uncoated fruits and 10.21% for F4 coated tomatoes), weight loss (29.8% for F1 and 16.7% for F5 coated tomatoes), and decay index (3.0 for uncoated and 1.0 for F5 coated tomatoes) were significantly different, indicating a preservative effect on the quality of the tomato. Moreover, aerobic mesophilic bacteria were significantly reduced (in five Log CFU/g compared to control) by using 15 μL/mL of RGEO. The coatings, including 10 and 15 μL/mL of RGEO, completely inhibited the mold and yeast growth on tomato surfaces without negatively affecting the consumer acceptation, as the sensorial analysis demonstrated. The results presented in this study show that CS + RGEO coatings are promising in the postharvest treatment of tomato var. “chonto”.

show abstract

“…Furthermore, encapsulation of these essential oils in well‐designed nanoemulsions can enhance their stability, ease of utilization, and efficacy (Moradi & Barati, 2019; Rao et al., 2019). Various researchers have reported that essential oil encapsulated within nanoemulsions have strong antimicrobial and/or antioxidant activity, including cinnamon and thyme oils in beef patties (Ghaderi‐Ghahfarokhi, Barzegar, Sahari, & Azizi, 2016), ginger oil in chicken breast fillets (Noori, Zeynali, & Almasi, 2018), citrus oil in fresh silvery pomfret ( Pampus argenteus ) fillets (Wu et al., 2016), orange oil in emulsified meats (Almaráz‐Buendia et al., 2019), anise oil in Yao meat products (Liu, Zhang, Bhandari, Xu, & Yang, 2020), oregano oil for fresh pork loins (Xiong et al., 2020), Ferulago angulata oil (Shokri, Parastouei, Taghdir, & Abbaszadeh, 2020) and garlic oil in beef meat sausages (Esmaeili et al., 2020). Some nutraceuticals loaded into nanoemulsions have also been shown to exhibit antimicrobial activity, such as curcumin in chicken fillets (Abdou et al., 2018; Khan, Sadiq, & Mehmood, 2020).…”

Section: Nanoemulsion‐based Delivery Systems For Muscle Food Applicatmentioning

confidence: 99%

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Das

Nanda

Bandyopadhyay

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Recently, there has been growing interest in implementing innovative nanoscience‐based technologies to improve the health, safety, and quality of food products. A major thrust in this area has been to use nanoemulsions because they can easily be formulated with existing food ingredients and technologies. In particular, oil‐in‐water nanoemulsions, which consist of small oil droplets (<200 nm) dispersed in water, are being utilized as delivery systems for various hydrophobic substances in foods, including nutrients, nutraceuticals, antioxidants, antimicrobials, colors, and flavors. In this article, we focus on the application of nanoemulsion‐based delivery systems for improving the quality, safety, nutritional profile, and sensory attributes of muscle foods, such as meat and fish. The article also critically reviews the formulation and fabrication of food‐grade nanoemulsions, their potential benefits and limitations in muscle food systems.

show abstract

Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 °C

Cited by 133 publications

References 32 publications

Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose

Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose

Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Contact Info

Product

Resources

About