Effect of antioxidant extracted from bamboo leaves on the quality of box-packaged sturgeon fillets stored at 4 °C

Litchi (Litchi chinensis Sonn.) pericarp contains abundant polyphenols that are suitable materials for developing active packaging films. In this study, 1 wt%, 3 wt% and 5 wt% of litchi pericarp extract (LPE) was added into qua-ternary ammonium chitosan (QAC) and polyvinyl alcohol (PVA) matrix to develop active packaging films. The structural, physical and functional properties of QAC-PVA (QP) films were compared with LPE (QP-LPE films) and without LPE (QP films). Results showed QP film had a heterogenous cross-section whereas QP-LPE films displayed rough and uneven cross-sections. After adding LPE, the N–H, O–H, C–H and C=O stretching bands of QP films shifted due to the formation of intermolecular interactions between LPE and film matrix. LPE made the colorless QP film turned brown. QP-LPE films presented lower ultraviolet–visible light transmittance than QP film. After adding LPE, film thickness increased from 0.091 to 0.103 mm, film water vapor permeability increased from 14.98 × 10−11 to 17.21 × 10−11 g m−1 s−1 Pa−1, film oxygen permeability increased from 0.16 to 0.22 cm3 mm m−2 day−1 atm−1, film tensile strength increased from 14.10 to 17.41 MPa, and film elongation at break decreased from 36.94% to 25.13%. QP-LPE films quickly released polyphenols in distilled water within 4 h and displayed potent antioxidant activity. The antimicrobial ratio of the film against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes was elevated from 50.40−68.04% to 58.93−91.38% after adding LPE. Results suggested QP-LPE films could be utilized as antioxidant and antimicrobial packaging materials in food industry.

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“…Antioxidant activity is a key property of active packaging films (Zhang et al, 2020). The antioxidant activity of the TS of QP film.…”

Section: Total Phenol Content and Antioxidant Activitymentioning

confidence: 99%

Development of active packaging films based on quaternary ammonium chitosan, polyvinyl alcohol and litchi (Litchi chinensis Sonn.) pericarp extract

Liu

Yao

Yun

et al. 2021

qas

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“…The daily dose of benzoic acid should not exceed 2000 mg. With the problems mentioned above, natural extracts such as chitosan, thymol, grape seeds, and lemon extracts have been used to extend the shelflife of pasta (Li et al, 2014). Again, Zhang et al (2020) also found that bamboo leaf extract can be used as a shelf-life extension ingredient. Peptide extracts have been shown to inhibit both Gram-positive bacteria and Gram-negative bacteria (Gasu et al, 2018).…”

Section: Molecular Weight Of Protein In Cplmentioning

confidence: 99%

Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life

Bai-Ngew

Chuensun

Wangtueai

et al. 2021

qas

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This study provides an application of new, natural source of crude peptide extract from Lablab bean (CPL). Use of additive such as benzoate in the rice noodle industry is a common practice and has several bene?cial effects on quality and shelf-life. However, the shelf-life of semi-dried rice noodles can be extended by crude peptide extract with acceptable quality when compared to other additives. This research aimed to extract CPL and determine its effect on the growth of microorganisms. The use of the CPL to extend the shelf-life of semi-dried rice noo-dles was compared with other natural extracts (chitosan and thymol) and benzoic acid. The CPL samples were extracted using 5% pepsin and incubated for up to 24 h. CPL at 200 mg/mL could be used as the growth inhibitor for Bacillus cereus but not for Staphylococcus aureus and Escherichia coli. It was found that noodles with CPL had the highest cooking loss (4.69) and lowest tensile strength (22.6 g.force). Overall-liking scores showed slightly liked (6.0 out of 9) and 68% of the consumers accepted the CPL-treated noodles. Shelf-life testing showed that CPL could extend the shelf-life of the noodles for 3 days than the control (1 day). Using 200 mg/mL of CPL could extend the shelf-life more than 3 times when compared to the control noodle (no additive). The CPL was nearly as effective as benzoic acid that could be kept for 3 days. Hedonic score in overall-liking showed a slightly like (6.2) for the noodles with CPL. This study suggests the application of adding CPL could be used as new natural additive and seems to be promising to apply in many food products such as pasta or sausages.

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SA-SI Treatment: a Potential Method to Maintain the Quality and Protein Properties on Mackerel (Pneumatophorus japonicus) During Chilling Storage

Lan

Liu

et al. 2022

Food Bioprocess Technol

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Effect of antioxidant extracted from bamboo leaves on the quality of box-packaged sturgeon fillets stored at 4 °C

Cited by 7 publications

References 40 publications

Development of active packaging films based on quaternary ammonium chitosan, polyvinyl alcohol and litchi (Litchi chinensis Sonn.) pericarp extract

Development of active packaging films based on quaternary ammonium chitosan, polyvinyl alcohol and litchi (Litchi chinensis Sonn.) pericarp extract

Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life

SA-SI Treatment: a Potential Method to Maintain the Quality and Protein Properties on Mackerel (Pneumatophorus japonicus) During Chilling Storage

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