Development of antioxidant food packaging materials containing eugenol for extending display life of fresh beef

Navikaitė-Šnipaitienė, Vesta; Ivanauskas, Liudas; Jakštas, Valdas; Rüegg, Nadine; Rutkaitė, Ramunė; Wolfram, Evelyn; Yildirim, Selçuk

doi:10.1016/j.meatsci.2018.05.015

Cited by 63 publications

(36 citation statements)

References 28 publications

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“…The antioxidant effect showed by the AC samples is in agreement with a report using 4%-6% BEO that did not find TBARS in raw minced meat packed in polyethylene bags at 4 • C [17]. In addition, BEO contains eugenol (Table 1) that is able to donate electrons to inactivate free radicals involved in the propagation step of autoxidation, besides its protective effect against prooxidants like iron [15,16,18]. Moreover, MOEO extracted from Tolimán (Querétaro, México), thymol, and BEO showed capacity to inactivate free radicals as evaluated by the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) method [2,27].…”

Section: Physicochemical Propertiessupporting

confidence: 90%

“…Meat contains unsaturated fatty acids that can be oxidized producing free radicals that participate in the propagation and termination reactions of autoxidation [16,33]. The peroxides formed decompose to a wide variety of chemicals such as ketones, alcohols, aldehydes, among others such as malondialdehyde (MDA) [15,16]. MDA can react with two molecules of TBA producing a rose pigment with maximum absorption wavelength of 532 nm.…”

Section: Physicochemical Properties Lipids Oxidationmentioning

confidence: 99%

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Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture

et al. 2019

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Microencapsulated essential oils (EOs) are increasingly used to protect the safety of foods due to their natural origin. The aim of this work was to determine the chemical composition of Mexican oregano (Lippia graveolens Kunth) (MOEO) and basil (Ocimum basilicum L.) (BEO) EOs, their combined effect against E. coli O157:H7, Lactobacillus plantarum, Brochothrix thermosphacta and Pseudomonas fragi, and their effect on microbiological and physicochemical properties of coated pork meat. EOs chemical composition was determined by GC/MS, their microencapsulated mixture (4 mg MOEO/mL/11 mg BEO/mL) was added to a filmogenic dispersion. Fluorescent probes were used to study the antimicrobial filmogenic active dispersion (FD) effect. Pork meat pieces were coated without microencapsulated EOs (CC), using FD (AC), or uncoated (C), vacuum packed and stored 28 days at 4 °C. Thymol (28.9%) and linalool (23.7%) were the major components of MOEO and BEO, respectively. The cell membrane of all bacteria was damaged by contact with FD. FD-coated samples (AC) exhibited the lowest concentration of 2-thiobarbituric acid reacting substances (TBARS) (0.027 ± 0.001 mg malonaldehyde/kg meat) and natural microbiota growth, while odor and color were the most accepted by untrained judges (range > 6). Coatings added with microencapsulated EOs mixture are a natural food preservation alternative to increase the shelf life of refrigerated meat products.

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Section: Physicochemical Propertiessupporting

confidence: 90%

Section: Physicochemical Properties Lipids Oxidationmentioning

confidence: 99%

Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture

et al. 2019

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“…Furthermore, the antibacterial activity of P. pastoris ‐derived Hispidalin was not significantly affected when exposed to temperatures ranging from 4 to100°C or pH values ranging from 2 to 10, and it was resistant to trypsin and proteinase K (Meng et al, 2019), which indicated that Hispidalin could maintain its stability under specific food storage conditions. In addition, whether a food preservative has strong antioxidant effects on food is always a critical factor when judging its potential as a good food preservative (Jin, Choi, Jeong, & Kim, 2016; Navikaite‐Snipaitiene et al, 2018). Our present study showed that the yeast‐derived Hispidalin had good antioxidant activity and scavenged against four different types of oxidant radicals including ABTS + anions, superoxide anions, DPPH radicals, and hydroxyl radicals.…”

Section: Dicussionmentioning

confidence: 99%

The potential of antimicrobial peptide Hispidalin application in pork preservation during cold storage

Meng

Sun

et al. 2020

J Food Process Preserv

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Hispidalin is a novel antimicrobial peptide and has been largely produced in Pichia pastoris. Considering P. pastoris‐derived Hispidalin has high antimicrobial activity and stability against various conditions, we aim to investigate its potential as a food preservative in pork meat model. Results showed that P. pastoris‐derived Hispidalin had good antioxidant activity and could scavenge against 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonate) radicals, superoxide anions, 1,1‐diphenyl‐2‐picrylhydrazyl radicals, and hydroxyl radicals. Importantly, P. pastoris‐derived Hispidalin effectively suppressed bacterial growth and prevented food spoilage in a pork system during storage at 4ºC. Treatment with the concentration of 100 μg/ml significantly decreased the increase of pH value, drip loss, total volatile basic nitrogen, and lipid oxidation during storage, and it also maintained the best sensory characteristics and cell structure in pork. These results demonstrate the great potential of Hispidalin as a preservative to extend the shelf life of pork. Practical applications This research shows that the addition of the novel antimicrobial peptide, Hispidalin, to a meat system could provide an added antibacterial advantage to tray‐packaged chilled pork and deliver an important contribution to maintain pork quality. The findings revealed that Hispidalin is a potential preservative to be developed and utilized during pork storage. This work may also help the development of novel combination systems to better preserve meat quality in the future.

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“…The authors observed that PVA films incorporated with clove oil showed effective antioxidant activities in vapor phase, which increased with the increasing content of CO, by inhibiting the bacterial growth and lipid oxidation of the Trichiurus haumela . Other authors, Navikaite‐Snipaitiene et al () proposed a combination of cellulose acetate or acrylic component/hydrophobically modified starch with clove essential oil and eugenol. The application of eugenol containing cellulose acetate and acrylic component/hydrophobically modified starch films for beef packaging reduced lipid oxidation in beef and protected its color.…”

Section: Active Packagingmentioning

confidence: 99%

“…Due to the requirements imposed by the U.S. Food and Drug Administration (FDA), the packaging market is gradually departing from synthetic antioxidants. Natural antioxidants ensure greater safety (Navikaite-Snipaitiene et al, 2018). Moreover, due to health concerns voiced by the consumers, as well as environmental problems, current research in this type of packaging has been fo- (Masek, Latos, Piotrowska, & Zaborski, 2018).…”

Section: Antioxidant Packagingmentioning

confidence: 99%

New perspectives in active and intelligent food packaging

Dobrucka

Przekop

2019

J Food Process Preserv

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Packaging is an intermediary product between producers and consumers. The most important role of packaging is to ensure the highest quality and safety of packaged products and to extend their shelf life. Given that microbiological contamination is a problem for manufacturers and consumers due to the fact that it reduces the quality of packaged products and poses a health risk, this work describes solutions related to antimicrobial packaging. More attention is given to antioxidant packaging that releases synthetic or natural antioxidants to prevent food oxidation. The purpose of intelligent packaging is to monitor the quality of food products, as well as inform consumers and food producers of their quality. Therefore, many studies focus on developing time temperature indicators. The work also discusses radio frequency identification (RFID), whose application has a lot of advantages, such as identifiability, management of stored products, labor cost savings and ensuring the quality and safety of packaged products. Practical applications The current trends related to food safety and the growing expectations of the consumers lead to changes in the approach to food packing. Active and intelligent packaging has been present on the global packaging market for years, and scientists all over the world are looking for novelties related to this kind of packaging. For these reasons, this work focuses on presenting new solutions in active and intelligent packaging.

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Development of antioxidant food packaging materials containing eugenol for extending display life of fresh beef

Cited by 63 publications

References 28 publications

Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture

Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture

The potential of antimicrobial peptide Hispidalin application in pork preservation during cold storage

New perspectives in active and intelligent food packaging

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