Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef

Mehdizadeh, Tooraj; Tajik, Hossein; Langroodi, Ali Mojaddar; Molaei, Rahim; Mahmoudian, Alireza

doi:10.1016/j.meatsci.2020.108073

Cited by 125 publications

(70 citation statements)

References 43 publications

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“…The L* parameter exhibited lower values as GS and PPE content increased, indicating darker films and exhibiting significant differences among all formulations (p ≤ .05). The darkening of the films may related to the presence of immiscible particles upon de addition of larger fiber concentrations, and to bonding of the additives in the matrix with the structural composition of the films, which may be influenced by the bioactive source and extract concentration 84,85 …”

Section: Resultsmentioning

confidence: 99%

Development of active cassava starch films reinforced with waste from industrial wine production and enriched with pink pepper extract

Laureanti

Paiva

Tasso

et al. 2021

J of Applied Polymer Sci

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This study investigated the influence of grape stalk (GS) from the Bordo grape variety (Vittis labrusca L.) as a reinforcing agent, and pink pepper (Schinus terebinthifolius Raddi) extract (PPE) as an antioxidant, in cassava starch (CS)‐glycerol (GLY) films. The developed biodegradable films were characterized according to structural, barrier, mechanical, antioxidant and optical properties, as well as biodegradability and compared to both the control and blank films. Films containing a high GS content exhibited a significant increase in tensile strength (TS) values by 73%, whereas the films containing a high PPE content exhibited an important increase elongation (ELO) values by 20%, comparing to the control film (CO). The films containing 5.52% v/v of PPE presented an improving on antioxidant activity and barrier properties, leading DPPH and ABTS percentual radical scavenging activity by 51.79% and 58.18%, and decreasing water vapor permeability and solubility by expressive values of 34.11% and 79.43%, respectively. According to the results obtained in this study, the films using GS and PPE exhibited valuable characteristics and are an alternative for applications as a promising biodegradable packaging material.

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Section: Resultsmentioning

confidence: 99%

Development of active cassava starch films reinforced with waste from industrial wine production and enriched with pink pepper extract

Laureanti

Paiva

Tasso

et al. 2021

J of Applied Polymer Sci

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show abstract

“…Also, various preservatives have been utilized to hinder contamination during production, distribution, and storage as well as to increase shelf life of raw and processed meat and poultry products. Although food-grade and Generally Recognized as Safe (GRAS) synthetic additives have been usually used in the food industry, in recent years, consumers have shown an increasing concern about the use of synthetic chemical preservatives (18)(19)(20). Therefore, there is an increasing tendency in using natural additives including antioxidants, antimicrobials, sweeteners, and coloring agents that originated from animals, plants, and microorganisms (21,22).…”

Section: Introductionmentioning

confidence: 99%

“…EOs that are volatile and lipophilic liquids, obtained from diverse plant organs such as seeds, roots, stems, buds, flowers, and wood, exert antimicrobial and antioxidant properties (23)(24)(25). Various studies have reported that EOs from aromatic and medicinal plants have antimicrobial properties against L. monocytogenes (4,20,(26)(27)(28)(29)(30)(31). Due to the described antimicrobial activity of EOs against various microorganisms, this study aimed to review the effect of various EOs on L. monocytogenes when applied to meat and poultry products.…”

Section: Introductionmentioning

confidence: 99%

Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

2020

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One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.

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“…The films containing 1% extract and 2% essential oil were characterised by the best results of sensory evaluation, including smell, colour and general acceptability. In addition, after 21 days of storage, this type of film showed the best inhibitory effect against L. monocytogenes (from 5.04 to 8.11 log CFU/g), bacterial count (count values of lactic acid bacteria from 3.2 to 3.98 log CFU/g) and lipid oxidation (TBARS values from 0.9 to 1.02 mg malondialdehyde/kg) [ 152 ]. Ziziphora clinopodioide essential oil alone, or in combination with Ficus carica extract (FCH), was added to nanomontmorillonite–chitosan (MMT–CS) and nanomontmorillonite–carboxymethyl cellulose (MMT–CMC) films to improve the quality of camel minced meat during refrigerated storage.…”

Section: Studied Systems In the Food Industrymentioning

confidence: 99%

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

Jamróz

Kopel

2020

Polymers

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From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.

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Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef

Cited by 125 publications

References 43 publications

Development of active cassava starch films reinforced with waste from industrial wine production and enriched with pink pepper extract

Development of active cassava starch films reinforced with waste from industrial wine production and enriched with pink pepper extract

Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

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