Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil

Abstract

Meat and meat products, due to their suitable pH, fermentable carbohydrate, and high contents of nitrogen, moisture, and fat, are highly prone to chemical and microbial deteriorations, which could affect the texture, flavor, color, and nutritional quality of the related products (Alizadeh Behbahani, Noshad, et al., 2020).Currently, hydrocolloid-based edible coatings are receiving a great deal of research and industrial attention as novel food packaging systems to ameliorate shelf life and quality of food products, through preventing chemical, microbial, and physical damages (Barzegar et al., 2020). Recently, the demand for polysaccharide gums of natural origin for the development of novel edible coatings has been increased.Lepidium perfoliatum (locally called Qodume shahri) is native to Iran, Iraq, Egypt, Arabia, and Pakistan, and its seed mucilage is widely used in traditional medicine to treat whooping cough, dry cough, and lung infections and as a demulcent (Koocheki et al., 2013). It has been reported that the mucilage extracted from L. perfoliatum seeds could be used as a stabilizing and thickening agent in food systems for viscosity increment, texture modification, and consistency stabilization purposes (Hesarinejad et al., 2014). It is also noteworthy that the L. perfoliatum seed mucilage (LPSM) films have good physicochemical, mechanical, and thermal properties and could be applied as a biodegradable

Investigation of the chemical properties of Mentha pulegium essential oil and its application in Ocimum basilicum seed mucilage edible coating for extending the quality and shelf life of veal stored in refrigerator (4°C)

“…The results also indicated that the microbial load of S. aureus was lower than that of E. coli . The difference in the cell‐wall structure of these bacteria is probably the reason behind this observation (Alizadeh Behbahani et al., 2021 ; Kiarsi et al., 2020 ; Noshad et al., 2021 ).…”

Green Coating Polymers in Meat Preservation

“…Meat-processing industries are also showing greater interest in natural-origin edible coatings for packaging applications of meat to preserve their products against microbial Meat-processing industries are also showing greater interest in natural-origin edible coatings for packaging applications of meat to preserve their products against microbial contamination, hence improving shelf-life [175,176]. For example, some studies incorporated chicory extract oil (CEO) into Lepidium perfoliatum seed mucilage to prepare CEO-loaded edible films for beef slices [140]. It was observed that a low level of a L. perfoliatum seed mucilage edible coating incorporated with CEO oil is enough to suppress the growth and kill Gram-positive bacteria (S. aureus, B. cereus, and L. innocua), compared to Gram-negative bacteria (S. typhae, E. coli, and P. aeroginosa).…”

Characterization and Antifungal Activity of Pullulan Edible Films Enriched with Propolis Extract for Active Packaging

“…Active packaging is a system in which the product, packaging and the environment have a positive effect, improving safety and sensory properties and maintaining product quality, which contributes to a longer shelf life [ 2 , 3 ]. In order to add antimicrobial activity to edible films, antimicrobials (acids, their salts and anhydrides, nisin, antibacterial enzymes, plant extracts and essential oils) are incorporated into the matrix [ 4 , 5 , 6 ]. Edible films containing antimicrobials can prevent food spoilage caused by microorganisms, including fungi [ 7 ].…”