Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

Marcinkowska‐Lesiak, Monika; Wojtasik‐Kalinowska, Iwona; Onopiuk, Anna; Zalewska, Magdalena; Półtorak, Andrzej

doi:10.3390/coatings11080979

Cited by 11 publications

(7 citation statements)

References 58 publications

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“…By contrast, chitosan and chitosan/SACC composite coated pork loins showed relatively lower weight losses, which were 8.12% and 7.16% respectively on day 14. On the one hand, the weight loss of pork is associated with water evaporation 40 . Previous studies have demonstrated that chitosan coating is an effective way to prevent the weight loss of pork loins by acting as a barrier to water vapour 16,41 .…”

Section: Resultsmentioning

confidence: 99%

“…On the one hand, the weight loss of pork is associated with water evaporation. 40 Previous studies have demonstrated that chitosan coating is an effective way to prevent the weight loss of pork loins by acting as a barrier to water vapour. 16,41 In the present study, results revealed chitosan/SACC composite coating was more effective in preventing weight loss of pork loins in comparison with chitosan coating.…”

Section: Antioxidant Activity Of Coating Solutionsmentioning

confidence: 99%

“…42,43 On the other hand, the weight loss of pork is related to the hydrolysis of meat proteins. 40 Zhao et al 41 suggested chilled pork loins coated with chitosan/nisin/tea polyphenol composite had good water holding capacity, which was because the activity of proteolytic enzymes derived from pork and microorganisms were inhibited by the composite coating with strong antimicrobial activity. In the present study, since chitosan and chitosan/SACC composite coating both had antimicrobial activity, they effectively retarded the hydrolysis of meat proteins and maintained the water-holding capacity of muscle tissue.…”

Section: Antioxidant Activity Of Coating Solutionsmentioning

confidence: 99%

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Effect of chitosan/starch aldehyde‐catechin conjugate composite coating on the quality and shelf life of fresh pork loins

Yong

Zong

et al. 2022

J Sci Food Agric

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BACKGROUND: Fresh pork is susceptible to oxidation and spoilage. Edible coating containing antioxidant and antimicrobial agents can create moisture and oxygen barriers around pork and inhibit oxidation and microbial growth in the pork. In this study, chitosan in combination with starch aldehyde-catechin conjugate (SACC) was used as a novel edible coating material for preserving fresh pork loins at chilled storage (4 ± 1 °C) for 14 days. Effect of chitosan/SACC composite coating on the quality of pork loins including weight loss, colour, pH value, microbial spoilage, lipid oxidation, protein oxidation, texture and sensory attributes during chilled storage was determined.RESULTS: Chitosan and SACC had synergistic antioxidant and antimicrobial actions. As compared with uncoated and chitosan coated pork loins, chitosan/SACC coated pork loins showed lower weight loss (7.16%), pH value (5.99), total viable count (7.11 log CFU g −1 ), total volatile base nitrogen content (130.2 mg kg −1 ), lipid oxidation level (0.47 mg malondialdehyde kg −1 ), protein oxidation level (0.047 mmol free thiol group g −1 ) and shear force (27.40 N) on day 14. Meanwhile, chitosan/SACC composite coating effectively maintained the colour, micro-structure and sensory attributes of pork loins throughout chilled storage period. The shelf life of pork loins was extended from 8 days (uncoated samples) to 14 days by chitosan/SACC composite coating.CONCLUSION: Chitosan/SACC composite coating effectively retarded the oxidation and spoilage of pork loins during chilled storage.

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Section: Resultsmentioning

confidence: 99%

Section: Antioxidant Activity Of Coating Solutionsmentioning

confidence: 99%

Section: Antioxidant Activity Of Coating Solutionsmentioning

confidence: 99%

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Effect of chitosan/starch aldehyde‐catechin conjugate composite coating on the quality and shelf life of fresh pork loins

Yong

Zong

et al. 2022

J Sci Food Agric

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“…Gelatin is a natural biopolymer obtained from collagen under controlled hydrolysis. It has well-known properties for drug delivery, wound healing, and tissue regeneration applications [1][2][3][4][5][6][7]. Despite several advantages in biomedical engineering and regenerative medicine, gelatin has some major problems including melting at temperatures about or above 37 • C in water and hardening into gel at room temperatures.…”

Section: Introductionmentioning

confidence: 99%

Air Plasma Functionalization of Electrospun Nanofibers for Skin Tissue Engineering

Mozaffari

Gashti²

2022

Biomedicines

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Nowadays, gelatin, a molecular derivative of collagen, has gained increasing interest in tissue engineering applications due to excellent biocompatibility, biodegradability, availability, process simplicity, and low costs. In this study, we fabricated tannic acid-crosslinked gelatin nanofibers by electrospinning method. In order to increase the bio-functionality of scaffolds, they were exposed to the atmospheric air plasma. Several analytical tools were used for evaluation of nanofibers including scanning electron microscopy (SEM), atomic force microscopy (AFM), attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, X-ray diffraction (XRD), and water contact angle equipment (CA) together with biocompatibility study using fibroblast cells. Results demonstrated that atmospheric air plasma is not only able to improve the hydrophilicity of nanofibers but it also improves the bio-functionality against human skin fibroblast cells. Hence, we recommend atmospheric air plasma pre-treatment approach for the surface functionalization of gelatin nanofibers for skin tissue engineering applications.

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“…The effect of propolis added to the gelatin coating on shelf life was also observed. In addition to the antioxidant properties of the coating, the inhibitory effects on the growth of microorganisms were also observed [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing

et al. 2022

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Freezing is one of the oldest and most-often-used traditional methods to prolong the shelf life of meat. However, the negative phenomenon of this process is the weight loss of water that occurs after the meat is thawed. Together with the water that escapes from the meat during thawing, there are large weight losses in this valuable raw material. Another negative aspect is that mineral and extractive substances, vitamins, etc. also leave the meat, resulting in irreversible nutritional losses of nutrients in the meat, which are subsequently missing for use by the consumer of the meat. The main goal of this work is to reduce these losses by using gelatin coatings. Gelatin was prepared from chicken paws according to a patented biotechnological procedure, which uses the very gentle principle of obtaining gelatin with the usage of enzymes. This unique method is friendly to the environment and innocuous for the product itself. At the same time, it ensures that the required principles achieve a circular economy with the use of the so far very-little-used slaughter byproducts, which in most parts of the world end up in uneconomic disposal by burning or landfilling without using this unique potential source of nutrients. Gelatin coatings on the surface of the beef steak were created by immersing the meat in a solution based on gelatin of different composition. A coating containing 3%, 5% or 8% gelatin with 10% or 20% glycerol (by weight of gelatin) and 1% glutaraldehyde crosslinker (by weight of gelatin) has proved to be effective. The amount of glutaraldehyde added to the coating is guaranteed not to exceed the permitted EU/U.S. legislative limits. In addition to weight loss, meat pH, color and texture were also measured. Freezing was done in two ways; some samples were frozen at a normal freezing temperature of −18 °C and the other part of the experiment at deep (shock) freezing at −80 °C. Defrosting took place in two ways, in the refrigerator and in the microwave oven, in order to use the common defrosting methods used in gastronomy. A positive effect of this coating on weight loss was observed for each group of samples. The most pronounced effect of coating was found for the least gentle method of freezing (−18 °C) and thawing (microwave), with the average weight loss of the coated samples differing by more than 2% from that of the uncoated sample. No negative effect of the coating was observed for other meat properties tested, such as pH, Warner-Bratzler Shear Force (WBSF) or color. Gelatin-based coating has a positive effect on reducing the weight loss of meat after thawing. Chicken gelatin prepared by a biotechnological process has a new application in improving the quality of meat due to the retention of water and nutrients in frozen and subsequently thawed beef, which can contribute to the better quality of the subsequently gastronomically prepared dish, while maintaining the weight and nutritional quality. This also results in economic savings in the preparation of highly-valued parts of beef.

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Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

Cited by 11 publications

References 58 publications

Effect of chitosan/starch aldehyde‐catechin conjugate composite coating on the quality and shelf life of fresh pork loins

Effect of chitosan/starch aldehyde‐catechin conjugate composite coating on the quality and shelf life of fresh pork loins

Air Plasma Functionalization of Electrospun Nanofibers for Skin Tissue Engineering

The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing

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