Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage

Du, Hongying; Liu, Chen; Ünsalan, Ozan; Altunayar‐Unsalan, Cisem; Xiong, Shanbai; Manyande, Anne; Chen, Hongli

doi:10.1016/j.ijbiomac.2021.06.121

Cited by 94 publications

(35 citation statements)

References 58 publications

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“…In addition, the T1 and T5 films were the most resistant to thermal degradation, as the loss of mass in the fifth stage was the smallest compared to the other films. Similar results were reported by Du et al 60 in films composed of fish myofibrillar protein (grass carp), chitosan and rosemary extract, where the thermal degradation of glycerol occurred between 150°C and 300°C.…”

Section: Resultssupporting

confidence: 89%

Collagen films, cassava starch and their blends: Physical–chemical, thermal and microstructure properties

et al. 2021

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Collagen-based films from Tilapia skin, cassava starch and their blends were prepared using the casting technique. Five treatments were prepared, where T1 represents the film containing 6% collagen, T2-film containing 6% cassava starch, T3-film containing 3%/3% blend of collagen/cassava starch, T4-film containing the 4.5%/1.5% blend of collagen/cassava starch and T5-film containing the blend of 1.5%/4.5% collagen/cassava starch. The physical, mechanical, thermal and morphological properties of each film were evaluated. The results indicated that T1 and T4 treatments improved film water resistance (p < 0.05). T3-T5 treatments provided higher values (p < 0.05) of lightness (L*). The scanning electron micrographs showed a smooth and homogeneous surface for the T1 and T2 films and a slightly roughened surface for the T3-T5 films. The T1 film had the highest (p < 0.05) tensile strength and elongation at break compared to the other films. Furthermore, X-ray diffraction (XRD) indicated that the structures of the T1, T3, T4 and T5 films were predominantly amorphous. In general, T1 and T4 films were the ideal formulations. They have potential for being used as edible packaging for food, soluble sachets, containers for oils and/or capsules for the delivery of bioactive compounds.

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Section: Resultssupporting

confidence: 89%

Collagen films, cassava starch and their blends: Physical–chemical, thermal and microstructure properties

et al. 2021

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“…This result was in accord with the results of the free radical−scavenging capability assay ( Table 2 ), which further verified the antioxidant potential of the composite film in practical applications. Du et al [ 81 ] also demonstrated that CS−based film incorporating with rosemary extract displayed inhibitory effects on the lipid oxidation in grass carp samples. Hu et al [ 82 ] revealed a reduction in the TBARS value changes in pork meats wrapped with the CS/starch aldehyde−catechin composite film.…”

Section: Resultsmentioning

confidence: 99%

A Bioactive Chitosan−Based Film Enriched with Benzyl Isothiocyanate/α−Cyclodextrin Inclusion Complex and Its Application for Beef Preservation

Liu

et al. 2022

Foods

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A bioactive packaging material based on chitosan (CS) incorporated with benzyl isothiocyanate (BITC) and α−cyclodextrin (α−CD) was fabricated to evaluate its preservative effects on fresh beef stored at 4 °C for 12 d according to the quality analysis. The Fourier-transform infrared (FTIR) spectrum revealed that the major structural moiety of BITC was embedded in the cavity of α−CD, except for the thiocyanate group. FTIR and X-ray diffraction analysis further verified that intermolecular interactions were formed between the BITC−α−CD and CS film matrix. The addition of BITC−α−CD decreased the UV light transmittance of pure CS film to lower than 63% but still had enough transparency for observing packaged items. The CS−based composite film displayed a sustainable antibacterial capacity and an enhanced antioxidant activity. Moreover, the total viable counts, total volatile base nitrogen, pH, thiobarbituric acid–reactive substances, and sensory evaluation of the raw beef treated with the CS−based composite film were 6.31 log colony-forming unit (CFU)/g, 19.60 mg/100 g, 6.84, 0.26 mg/kg, and 6.5 at 12 days, respectively, indicating the favorable protective efficacy on beef. These results suggested that the fabricated CS−based composite film has the application potential to be developed as a bioactive food packaging material, especially for beef preservation.

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“…Chitosan (CS) is obtained from chitin deacetylation in the cuticle of insects and crustaceans and is the only basic polysaccharide in natural polysaccharides. Various studies show that CS has biocompatibility, certain edibility, fine film formation, good biodegradability and antioxidant [49,50] and antibacterial properties [44,51]. Thus, it is a good candidate for producing recyclable food packaging materials.…”

Section: Chitosanmentioning

confidence: 99%

Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges

Zhang

Sun

Sang

et al. 2022

Foods

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Affected by micro-organisms and endogenous enzymes, fish are highly perishable during storage, processing and transportation. Efficient evaluation of fish freshness to ensure consumer safety and reduce raw material losses has received an increasing amount of attention. Several of the conventional freshness assessment techniques have plenty of shortcomings, such as being destructive, time-consuming and laborious. Recently, various sensors and spectroscopic techniques have shown great potential due to rapid analysis, low sample preparation and cost-effectiveness, and some methods are especially non-destructive and suitable for online or large-scale operations. Non-destructive techniques typically respond to characteristic substances produced by fish during spoilage without destroying the sample. In this review, we summarize, in detail, the principles and applications of emerging approaches for assessing fish freshness including visual indicators derived from intelligent packaging, active sensors, nuclear magnetic resonance (NMR) and optical spectroscopic techniques. Recent developments in emerging technologies have demonstrated their advantages in detecting fish freshness, but some challenges remain in popularization, optimizing sensor selectivity and sensitivity, and the development of algorithms and chemometrics in spectroscopic techniques.

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Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage

Cited by 94 publications

References 58 publications

Collagen films, cassava starch and their blends: Physical–chemical, thermal and microstructure properties

Collagen films, cassava starch and their blends: Physical–chemical, thermal and microstructure properties

A Bioactive Chitosan−Based Film Enriched with Benzyl Isothiocyanate/α−Cyclodextrin Inclusion Complex and Its Application for Beef Preservation

Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges

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