Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage

Alotaibi, Samirah; Tahergorabi, Reza

doi:10.1016/j.lwt.2017.10.022

Cited by 63 publications

(32 citation statements)

References 40 publications

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“…Therefore, the optimum concentration of TEO that exhibited antibacterial activity against Salmonella enterica was 4% TEO. The findings of the present study were similar to Alotaibi and Tahergorabi [8], who reported that TEO incorporated in SPS-based coating is effective in reducing the total plate count of bacteria on shrimp meat during storage time.…”

Section: Antibacterial Analysissupporting

confidence: 91%

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Efficacy of Sweet Potato Starch-Based Coating to Improve Quality and Safety of Hen Eggs during Storage

Eddin

Tahergorabi

2019

Coatings

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Egg deterioration occurs during storage time, which leads to quality loss. Thus, different preservations methods have been used to extend the shelf-life and maintain the safety of eggs. Edible coating materials based on biopolymers, such as starches and other renewable sources, have been used for different food products and been identified as an effective method of food preservation. In this study, eggs were coated with edible coatings prepared from sweet potato starch (SPS) and varying levels of thyme essential oil (TEO), including 0 (control), 2%, 4%, and 6%. The quality and safety of the coated and uncoated eggs during five weeks of storage at 25 °C were studied. The application of 4% TEO in SPS-based coatings maintained the quality and safety of eggs two weeks longer than non-coated eggs. This study showed that the SPS-TEO coating could be useful in extending the shelf life of eggs during storage time, by delaying changes in egg quality.

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Section: Antibacterial Analysissupporting

confidence: 91%

“…Although SPS films are efficient gas barriers, they have weak moisture permeability because of their hydrophilic properties. Thus, our group [8] tested the incorporation of TEO into SPS-based coating. Our results indicate that this system could be useful in extending the shelf life of shrimp meat during refrigerated storage.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Sweet Potato Starch-Based Coating to Improve Quality and Safety of Hen Eggs during Storage

Eddin

Tahergorabi

2019

Coatings

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“…On the other hand, active packaging films or antibacterial packaging films have greatly improved the stability of EOs and broadened the path for their application in food preservation. For example, EOs can be used to improve the properties of potato starch-based films and extend the shelf-life of shrimp [ 39 ]. Carvacrol incorporated in flaxseed gum films can significantly reduce the TVB-N content as well as the degree of microbial deterioration and improve the quality of Chinese sea bass during cold storage [ 40 ].…”

Section: Synergistic Effect Of Eos With Edible Coatings and Films mentioning

confidence: 99%

Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review

et al. 2021

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The synergistic potential of plant essential oils (EOs) with other conventional and non-conventional antimicrobial agents is a promising strategy for increasing antimicrobial efficacy and controlling foodborne pathogens. Spoilage microorganisms are one of main concerns of seafood products, while the prevention of seafood spoilage principally requires exclusion or inactivation of microbial activity. This review provides a comprehensive overview of recent studies on the synergistic antimicrobial effect of EOs combined with other available chemicals (such as antibiotics, organic acids, and plant extracts) or physical methods (such as high hydrostatic pressure, irradiation, and vacuum-packaging) utilized to reduce the growth of foodborne pathogens and/or to extend the shelf-life of seafood products. This review highlights the synergistic ability of EOs when used as a seafood preservative, discovering the possible routes of the combined techniques for the development of a novel seafood preservation strategy.

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“…It has been reported that starch-based coatings have also been successfully used to extend the shelf life of fruit and vegetables such as banana [140]. Moreover, sweet potato starch was used as a coating of shrimps during cold storage successfully [141]. This starch combined with thyme essential oil (4%) was used for egg preservation [142].…”

Section: Starchmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

228

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage

Cited by 63 publications

References 40 publications

Efficacy of Sweet Potato Starch-Based Coating to Improve Quality and Safety of Hen Eggs during Storage

Efficacy of Sweet Potato Starch-Based Coating to Improve Quality and Safety of Hen Eggs during Storage

Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

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