Chitosan coatings incorporated with free or nano-encapsulated Paulownia Tomentosa essential oil to improve shelf-life of ready-to-cook pork chops

Zhang, Huiyun; Li, Xinling; Kang, Huaibin

doi:10.1016/j.lwt.2019.108580

Cited by 95 publications

(44 citation statements)

References 47 publications

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“…Both reach values near the limit of sensory acceptability after seven days (values near 0.6 mg MDA/kg of sample). These values are in the same ranges (also considered up to seven days) as the ones obtained by Huiyun Zhang et al [78], who prepared a natural active chitosan coating loaded with nanoencapsulated Paulownia tomentosa essential oils and investigated the effects of the coating treatments in pork chops.…”

Section: Film Protection In Beef Pattiessupporting

confidence: 57%

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

2020

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Phenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. In contact with food, they extend its useful life by avoiding contact with other surface and preventing deterioration air, one of the main objectives. In particular, gelatin is a biopolymer that has a great potential due to its abundance, low cost and good film-forming capacity. The aim of this study has been to design and analyse gelatin films that incorporate bioactive compounds that come from the walnut and a by-product, the walnut shell. The results showed that mechanical and water vapor barrier properties of the developed films varied depending on the concentration of the walnut, shell and synthetic antioxidant. With increasing walnut concentration (15%) the permeability to water vapor (0.414 g·mm/m2·day·Pascal, g·mm/m2·day·Pa) was significantly lower than the control (5.0368 g·mm/m2·day·Pa). Furthermore, in the new films the elongation at the break and Young’s modulus decrease by six times with respect to the control. Films with pure gelatin cannot act as an antioxidant shield to prevent food oxidation, but adding pecan walnut (15% concentration) presents 30% inhibition of the DPPH stable radical. Furthermore, in the DSC, the addition of walnut (15 and 9% concentrations), showed the formation of big crystals; which could improve the thermal stability of gelatin films. The use of new gelatin films has shown good protection against the oxidation of beef patties, increasing the useful lifetime up to nine days, compared to the control (3–4 days), which opens up a big field to the commercialization of meat products with lower quantities of synthetic products.

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Section: Film Protection In Beef Pattiessupporting

confidence: 57%

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

2020

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“…Chitosan biopolymer is generally recognized as safe due to its non-toxicity, biocompatibility, and biodegradability. It has gained a great deal of attention in last few years as an encapsulation wall material because of some of its properties such as being insecticidal, antimicrobial, antioxidant, and having film-forming properties [ 217 , 218 , 219 , 220 ]. Therefore, chitosan has been used to encapsulate EOs such as clove [ 221 ], Cuminum cyminum [ 215 ], Bunium persicum [ 222 ], and Foeniculum vulgare [ 217 ].…”

Section: Recent Trends In Essential Oilsmentioning

confidence: 99%

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

et al. 2020

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The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc. This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities. Additionally, the recent applications of EOs including encapsulation, edible coatings, and active packaging are outlined.

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“…According to DLS measurements, the distribution of particle size was a bell-shaped curve and the most of capsules were in the range of 100 -500 nm (shown in Figure 6). From Table 1, the overall z-average diameter was 235.3 nm, but the PDI value was too high when comparing to other reports [15], [16]. Consequently, the chitosan nanocapsules were polydispersed.…”

Section: 4mentioning

confidence: 71%

Palmarosa essential oil encapsulated in chitosan nanoparticles by ionotropic gelation: formulation and characterization

Nguyen

2021

IOP Conf. Ser.: Earth Environ. Sci.

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In this study, chitosan nanoparticles containing palmarosa essential oil (PEO-CNPs) were formed by ionotropic gelation, consisting of two parts: emulsion preparation followed by ionotropic gelation encapsulation with tripolyphosphate ions (TPP) as a crosslinker. The encapsulation method was optimized by varying three parameters, including chitosan concentration, initial oil loading in the emulsion and TPP concentration. The effects of these parameters on the encapsulation efficiency (EE) and loading capacity (LC) were analyzed. EE had an initial increase followed by a decrease in the range of three parameters. However, LC rose with varying initial oil content while it reduced with changing polymer and TPP concentration. The optimum experiment with the highest EE (10.0 g/L of chitosan, 5.0 g/L of TPP and 30.0 g/L PEO) was chosen to analyze the particle size using Dynamic Light Scanning method (DLS). With DLS measurement, the z-average diameter was 235.3 nm, and the particle size distribution was in the range of 100 – 500 nm.

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Chitosan coatings incorporated with free or nano-encapsulated Paulownia Tomentosa essential oil to improve shelf-life of ready-to-cook pork chops

Cited by 95 publications

References 47 publications

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

Palmarosa essential oil encapsulated in chitosan nanoparticles by ionotropic gelation: formulation and characterization

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