Application of chitosan and gelatin based active packaging films for peeled shrimp preservation: A novel functional wrapping design

Mohebi, Ehsan; Shahbazi, Yasser

doi:10.1016/j.lwt.2016.10.062

Cited by 95 publications

(48 citation statements)

References 30 publications

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“…In the present study, no LAB was found at the first day of our experiment, but from day 2 they started to rise in control sample and reached to 7.41 log CFU/g on day 14 of refrigerated storage (Figure (d)). The absence of LAB (<1 log CFU/g) in fresh raw meat and meat products have been reported in other studies (Jouki et al, ; Khezrian & Shahbazi, ; Mohebi & Shahbazi, ). Higher LAB count was reported by Emiroğlu et al () for ground beef patties (4.2 log CFU/g) and Karabagias et al () for lamb meat (3.6 log CFU/g).…”

Section: Resultssupporting

confidence: 75%

“…Moreover, packed meat samples with EPE (1 and 2%) in combination with CN (1 and 2%) significantly had final PSC approximately 3–5 log CFU/g lower than the control group ( p < .05). In other related studies, Mohebi and Shahbazi () investigated the effects of CH and gelatin films containing ZEO (0 and 1%), pomegranate peel extract (PPE; 0 and 1%) and CN (0 and 1%), separately and in combination, on survival of Listeria monocytogenes and shelf‐life extension of fresh shrimp during refrigerated storage. These authors also reported that the groups treated with CN 1% had significantly lower PSC (approximately 1 log CFU/g) compared to the control group ( p < .05).…”

Section: Resultsmentioning

confidence: 99%

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A novel active food packaging film for shelf‐life extension of minced beef meat

Shahbazi

Shavisi

2018

Journal of Food Safety

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In this study, effect of chitosan (CH) film enriched with cellulose nanoparticle (CN) separately and in combination with ethanolic propolis extract (EPE) on chemical (total volatile base nitrogen content, pH, protein carbonyl content, and peroxide value), microbial (total viable count, psychrotrophic bacteria, Pseudomonas spp., lactic acid bacteria, and Enterobacteriaceae) and sensory (odor, color, and overall acceptability) properties of minced beef meat during refrigerated storage for 14 days was evaluated. Final microbial population decreased approximately 1–5.5 log CFU/g in treated samples compared to control (p < .05). Films containing EPE 2%, EPE 2% + CN 2%, and EPE 2% + CN 1% showed a promising approach for delaying microbial growth as well as lipid and protein oxidation of minced beef meat. There were no negative impacts on sensory properties of samples packed with EPE 2%, EPE 2% + CN 2%, and EPE 2% + CN 1%. Practical applications Meat is an important source of essential amino acids, vitamins, minerals, and other nutrients. It is extremely perishable due to high water content, pH, and availability of nutrients. The results of this study showed that minced beef meat's shelf life can be extended by 14 days using chitosan film containing ethanolic propolis extract (1 and 2%) separately and in combination with cellulose nanoparticle (1 and 2%). The synthesized designated films in our study are biodegradable, thus potential in modern active food packaging for the concern of food protection and environmental problems.

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Section: Resultssupporting

confidence: 75%

Section: Resultsmentioning

confidence: 99%

A novel active food packaging film for shelf‐life extension of minced beef meat

Shahbazi

Shavisi

2018

Journal of Food Safety

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“…According to our results, there were significant differences among the mean PTC of treated groups with ZEO during the entire storage period ( p < .05). Based on previous studies, ZEO effectively inhibits PTC in fishery and meat products (Kakaei & Shahbazi, ; Mohebi & Shahbazi, ; Shahbazi et al, ; Shavisi et al, ).…”

Section: Resultsmentioning

confidence: 94%

“…Proximate compositions (moisture, crude protein, lipid, and ash contents) were determined at Day 0 according to the Association of Official Analytical Chemists (AOAC) procedures (AOAC, ). For bacteriological analysis, meatball samples, each weighing 10 g were homogenized with 90 ml of 0.1% peptone water for 1 min in a stomacher and diluted using 10‐fold serial dilution for plating onto selective agars including plate count agar (TVC and total psychrotrophic bacteria, incubated at 30 °C for 48 hr and 7 °C for 10 days, respectively), Pseudomonas agar ( Pseudomonas spp., incubated at 30 °C for 48 hr), Violet Red Bile Glucose (VRBG) agar (Enterobacteriaceae, incubated at 37 °C for 48 hr), Palcam Listeria selective agar ( L. monocytogenes , incubated at 30 °C for 48 hr), and Baird Parker agar ( S. aureus , incubated at 37 °C for 48 hr) (Mohebi & Shahbazi, ). TVB‐N content and PV of meatball samples were determined according to the method of Volpe et al ().…”

Section: Methodsmentioning

confidence: 99%

Effect of Ziziphora clinopodioides essential oil on shelf life and fate of Listeria monocytogenes and Staphylococcus aureus in refrigerated chicken meatballs

Shahbazi

Karami

Shavisi

2017

Journal of Food Safety

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The aim of the present study was to evaluate application of Ziziphora clinopodioides essential oil (ZEO) to extend shelf life and control Listeria monocytogenes and Staphylococcus aureus in chicken meatballs. The control and treated samples with different concentrations of ZEO (0.1, 0.2, and 0.3% vol/wt) were preserved at refrigerated temperature for 12 days and analyzed for microbial (total viable count, psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae, L. monocytogenes, and S. aureus), chemical (total volatile base nitrogen, peroxide value, protein carbonyl contents, and thiobarbituric acid reactive substances), and sensory (odor and off odor) properties

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“…Many fruits develop a waxy coat on their epidermis as they mature on the plant but this natural waxy coat is not adequate to offer protection against water loss and high respiration rate that follow when they are removed from the living tree leading to the spoilage of these fresh produce. Such post-harvest losses can be reduced to some extent by increasing the wax content on fruit surface [1,2] utilizing low temperature technologies [3], efficient packaging [4], use of coatings [5][6][7][8][9][10], nanotechnology [11][12][13], osmotic dehydration, irradiation [14,15] and other ______________________________ *Corresponding author: Email: anjali.bishnoi@srict.in, anjali_bishnoi@yahoo.com techniques.…”

Section: Introductionmentioning

confidence: 99%

Influence of coating developed from oligomer isolated from lac resin on post-harvest quality and shelf life of peaches (Prunuspersica L.)

Bishnoi¹,

Chawla²,

Shah³

2018

Can J Biotech

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Large quantities of fresh fruits are produced that never reach the consumers due to heavy post-harvest losses, lack of storage, transportation care and less acceptable quality. These losses are not only concerned in terms of the revenue but it also concern in terms of health and life style of human being. To fulfill consumer demand and to avoid losses due to environmental variability, several methods are being utilized to increase the shelf life of fruits. Fruit coatings are considered as one of the widely used methods. This work investigates the effect of fruit coating developed from oligomer (P-104), isolated from lac resin on the quality of peach (Prunuspersica L.) when stored at room temperature (36-40°C) and at refrigerator temperature (4-8°C) temperature. Fruit quality was evaluated by measuring physiological weight loss, color and textural changes as well as microbiological evaluation at a regular interval of four days. When kept at room temperature, uncoated peaches remained fresh and microbiologically safe for 4 days only while shelf life of coated peaches increased to 12 days. Again the shelf life of coated peaches prolonged to 24 days when stored at refrigerator temperature. These results showed that the combined effect of coating and low storage temperature could improve the shelf life of peaches indicating the potential of this combination for fruits preservation.

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Application of chitosan and gelatin based active packaging films for peeled shrimp preservation: A novel functional wrapping design

Cited by 95 publications

References 30 publications

A novel active food packaging film for shelf‐life extension of minced beef meat

A novel active food packaging film for shelf‐life extension of minced beef meat

Effect of Ziziphora clinopodioides essential oil on shelf life and fate of Listeria monocytogenes and Staphylococcus aureus in refrigerated chicken meatballs

Influence of coating developed from oligomer isolated from lac resin on post-harvest quality and shelf life of peaches (Prunuspersica L.)

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