Application of Microencapsulated Bamboo Leaf Extract Powder to Control the Rancidity in Moo Yor (Vietnamese-style Sausage) During Refrigerated Storage

Klinjapo, Roungdao; Krasaekoopt, Wunwisa

doi:10.14416/j.asep.2020.02.004

Cited by 2 publications

(2 citation statements)

References 19 publications

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“…Besides, the level of antioxidants efficiently diffused into the food is an essential phenomenon for designing CRP [7]. As an organic additive for meat products, edible oils, cereals, bakery goods, and fried meals, bamboo leaf extract (BLE) was permitted in China [8]. Table 1 summarizes the difference between control release packaging and active packaging.…”

Section: Active Packaging Associated With Controlled Releasedmentioning

confidence: 99%

The Future of Food Preservation: Active Packaging with Controlled Release Systems

Farousha,

Tham,

Chew

et al. 2023

E3S Web Conf.

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This report provides an overview of active packaging with a focus on controlled release packaging (CRP) technologies, which have been developed to improve the shelf life of food products. Active packaging systems incorporate various functional components such as antimicrobial agents or oxygen scavengers into package material to maintain product quality during storage. CRP technology involves encapsulating bioactive compounds within a carrier matrix that can be released in a controlled manner over time. The paper compares these two promising technologies and highlights their advantages for extending shelf life while maintaining product quality. While active packaging is more suitable for short-term preservation due to non-controllable active agent release, CRP has potential applications in long-term preservation due to its ability to provide sustained release of bioactive compounds. Future prospects include developing a blend of CRP and intelligent food packaging. However, challenges remain including the sustainable release rate of the active agents from the packaging into the headspace or food surface. Overall, this review provides insights into the current state-of-the-art research on CRP technologies while highlighting future directions for improving food safety through innovative approaches aimed at preserving freshness while minimizing waste generation from expired products.

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Section: Active Packaging Associated With Controlled Releasedmentioning

confidence: 99%

The Future of Food Preservation: Active Packaging with Controlled Release Systems

Farousha,

Tham,

Chew

et al. 2023

E3S Web Conf.

View full text Add to dashboard Cite

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“…El resultado mostró que el uso de la combinación de extracto de aloe vera y nitrito en embutido la formulación es un enfoque útil para controlar la oxidación de lípidos en el producto. Klinjapo & Krasaekoopt (2021) trabajaron con el extracto de hoja de bambú microencapsulado (MBLE) para evaluar su capacidad para prevenir la oxidación de lípidos en productos que contienen grasas. Moo Yor, una salchicha de estilo vietnamita es uno de los productos cárnicos de vida útil corta debido a la ranciedad desarrollada por la oxidación de lípidos durante el almacenamiento refrigerado.…”

Section: Vegetales Para Controlar Microorganismos En Salchichasunclassified

Producción de salchichas saludables: Una revisión de los sustitutos de origen vegetal para grasa, carne y sales

Varas

Jara

2022

Manglar

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The high consumption of fat and meat is usually the main cause of obesity, high blood pressure, and coronary diseases, which is why the need to produce healthier foods; The study was carried out to review the vegetable substitutes that have been used to reduce fat and meat and produce a healthier sausage with similar organoleptic characteristics. It was found that the substitutes are used in different presentations such as fiber, gel, gum, flour, and oil, improving the lipid profile of the sausage and, on the other hand, reducing nitrites. All the works studied achieved the general acceptability of the product; however, there was a reduction in organoleptic characteristics (color, smell, taste, etc.) in many cases; That is why the methodology on managing the nutritional and, above all, functional characteristics of vegetable products to be used as substitutes for some ingredient or input in the production of sausages must be improved. It is also of great importance to continue broadening the horizon in terms of plant product options with potential properties to be used as substitutes for fat, meat, or salts.

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Application of Microencapsulated Bamboo Leaf Extract Powder to Control the Rancidity in Moo Yor (Vietnamese-style Sausage) During Refrigerated Storage

Cited by 2 publications

References 19 publications

The Future of Food Preservation: Active Packaging with Controlled Release Systems

The Future of Food Preservation: Active Packaging with Controlled Release Systems

Producción de salchichas saludables: Una revisión de los sustitutos de origen vegetal para grasa, carne y sales

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