Cellulosic films reinforced by chitosan-citric complex for meat preservation: Influence of nonenzymatic browning

Song, Ziyue; Ma, Tiancong; Zhi, Xiujuan; Du, Bin

doi:10.1016/j.carbpol.2021.118476

Cited by 28 publications

(32 citation statements)

References 35 publications

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“…The bands peaked at around 1719 cm −1 , which was relative to the C‐O stretching of citric acid, but no C‐O stretching signal of citric acid was observed between 1750 and 1700 cm ‐1 in Fig. 5A, indicating that citric acid was not fixed in the salted casing (Song et al ., 2021). The absorption bands for the typical structure of chitosan oligosaccharide in the FTIR spectra peaked between 1600 and 1650 cm −1 because of amide II (N‐H) and amide I (C = O), and 1380 cm −1 due to the distorting vibration of C‐CH 3 .…”

Section: Resultsmentioning

confidence: 99%

“…Nisin solutions were prepared by dissolving 0.01, 0.02 and 0.03 g of nisin in 100 g of sterile water. The selected concentration of citric acid, tea polyphenols and nisin was based on the Chinese National Standard (GB2760‐2014), and the concentration of chitosan oligosaccharide was based on previous studies (Rao et al ., 2008; Bhat et al ., 2021; Song et al ., 2021). Next, 10 g casings were soaked in 10 g antibacterial agent solution, and then placed in the CNC ultrasonic cleaner (KQ‐600DE; Kunshan Ultrasonic Instrument Co., Ltd., Suzhou, China) at 100 Hz for 5 min (Feng et al ., 2014).…”

Section: Methodsmentioning

confidence: 99%

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Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents

Jiang

Gao

et al. 2022

Int J of Food Sci Tech

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Summary This study aimed to investigate the effects of antibacterial agent ultrasonic immersion on the quality of salted casings in terms of microorganism, physicochemical characters and structure characteristics. The results showed that citric acid immersion had the most significant effect as compared to that of control samples, with a reduction of 1.00, 1.65 and 1.66 log CFU g−1 in Staphylococcus, Halophile and Psychrophiles compared to control samples respectively. Citric acid and tea polyphenol treatment increased the elongation at break of casings by 11.3% and 10.4%, and the most significant increase in the tensile strength of samples with chitosan oligosaccharide was 13.7%. Meanwhile, all samples were not discriminative in colour, collagen solubility, water solubility, thermal swelling and thermal shrinking rate. Furthermore, a compact and dense casing surfaces found by the scanning electron microscopy (SEM) images after antibacterial agent treatment. Therefore, antibacterial agent immersion has the potential to control microorganisms’ growth, improve mechanical properties and extend the application field of salted casings.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents

Jiang

Gao

et al. 2022

Int J of Food Sci Tech

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“…Prior to SEM observation, each film was placed on a stub and coated by a thin layer of gold. 31 2.3.9 | Atomic force microscope (AFM)…”

Section: The Surface Morphologymentioning

confidence: 99%

“…The surface images of PVA-CS-Cur x films under vacuum-drying at 80 C were obtained by using an atomic force microscope (AFM, Oxford Cipher VRS, UK). 31 2.3.10 | Oxygen transmission rate (OTR) and oxygen permeability (OP)…”

Section: The Surface Morphologymentioning

confidence: 99%

“…30 When adding chitosan-citric into PVA structure and increasing the drying temperature of film preparation, the water-resistant and oxygen-barrier capabilities of PVA films can be improved, probably owing to the existence of cross-linked ionic bonds and the nonenzymatic browning of polysaccharide occurring at high temperature. 31 In our present work, the effect of nonenzymatic browning of chitosan-citric on the water resistance, thermal stability and tensile strength of PVA films were investigated. The synergistic antibacterial effect of curcumin and chitosan-citric in films and potential application of films in realizing the rapid bacteriostatic effect during meat preservation was verified.…”

Section: Introductionmentioning

confidence: 98%

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Poly(vinyl alcohol) antibacterial films containing cross‐linked chitosan‐citric and photosensitive curcumin

Kong,

Wei,

Zhi

et al. 2023

J of Applied Polymer Sci

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Composite films PVA‐CS‐Curx (x = 0, 0.01, 0.06 and 0.12%) were successfully obtained by using vacuum‐drying at 80°C. The occurrence of nonenzymatic browning and cross‐linking of chitosan‐citric improved the thermal stability, water‐resistance, and mechanical property of films. Under the same humidity, the oxygen permeability of PVA‐CS‐Curx showed the dependence of test temperature and curcumin concentration (P < 0.05). Relative to other films, the oxygen permeability (10−14 cc μm cm−2 s−1 Pa−1) of PVA‐CS‐Cur0.12 was 3.47 ± 0.55, 4.72 ± 0.94, and 7.29 ± 0.45 at 23, 30, and 40°C, respectively, showing gentle upward trend as temperature increased. Under white light irradiation, excellent antibacterial capability of PVA‐CS‐Curx demonstrated that polycationic chitosan‐citric complex and curcumin immobilized in films played the roles as synergistic antibacterial agents. Upon white irradiation of 20 min at 60 mW cm−2, the bactericidal rate of PVA‐CS‐Cur0.12 reached to 94.0 ± 3.09%. The excellent decontamination in meat preservation endowed films with the possibility in application of food decontamination.

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Main Marine Biopolymers for Food Packaging Film Applications

Rodríguez‐Núñez,

Montoya‐Anaya,

Fortiz‐Hernández

et al. 2023

Natural Materials for Food Packaging Application

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Cellulosic films reinforced by chitosan-citric complex for meat preservation: Influence of nonenzymatic browning

Cited by 28 publications

References 35 publications

Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents

Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents

Poly(vinyl alcohol) antibacterial films containing cross‐linked chitosan‐citric and photosensitive curcumin

Main Marine Biopolymers for Food Packaging Film Applications

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