Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slices

Zhang, Huiyun; Liang, Ying; Li, Xinling; Kang, Huaibin

doi:10.1016/j.meatsci.2020.108137

Cited by 167 publications

(96 citation statements)

References 42 publications

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“…All the screened compounds were identified based on the retention time, occupied area and occupied percentages. Among the entire identified compounds, there are 13 antimicrobial compounds were identified from previous reports ( Paula et al, 2011 , Zhang et al, 2020 , and our identified compounds may also have anti-bacterial activity against tested K. pneumoniae . Some of the major compounds are phytochemical derivatives; they are also listed including thujene, ɑ-pinene, β-pinene, sabinene, cubenol, P-aucubin and L-scopoletin.…”

Section: Resultsmentioning

confidence: 73%

“…The identified essential oil was loaded with chitosan molecules by using two step nanoencapsulaiton process including oil-in water emulsification and ionic gelation method. The method was followed by previously reported evidence of Zhang et al (2020) with some alterations. Equal volume of chitosan solution, 1% of oil and acetic acid 1: 1 ratio (1% w/v of chitosan + 1% v/v acetic acid) were taken and dissolved completely by using ultra sonicator (Suresh Scientific@Co, Tiruchirappalli, India) at 1 h. The diluted mixture was filtered by using whatman NO.1 filter paper and removes the undissolved materials.…”

Section: Methodsmentioning

confidence: 99%

“…Chitosan is a second most biopolymer available in naturally with high content. The marine crustaceans are the important source to synthesize the natural chitosan ( Zhang et al, 2020 ). Naturally, biopolymers of chitosan have high biodegradability, biocompatibility, antimicrobial activity, anti-biofilm activity, film forming ability with decreased toxicity level ( Maruthupandy et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

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Anti-bacterial activity of chitosan loaded plant essential oil against multi drug resistant K. pneumoniae

Zhang

Ramachandran

Mothana

et al. 2020

Saudi Journal of Biological Sciences

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The development of antibiotic resistant in K. pneumoniae is an emerging thread worldwide due to the poor antimicrobial drugs. To overcome this issue, researchers are focused on plant material and their essential oils to fight against multi drug resistant bacteria. In this context, the current study was concentrated in medicinal plant of guva leaves and their essential oils to combat multi drug resistant bacterial infections. The essential oils were successfully screened and confirmed by HRLC-MS analysis. The anti-bacterial ability of the compounds were loaded into the chitosan nanoparticles and proved by FT-IR analysis. In addition, the chitosan loaded essential oils morphology was compared with chitosan alone in SEM analysis and suggested that the material was loaded successfully. Further, the anti-bacterial ability of the chitosan loaded essential oils were primarily confirmed by agar well diffusion method. At the 100 µg/mL of lowest concentration of chitosan loaded essential oils, the multi-drug resistant K. pneumoniae was inhibited with 96% and confirmed by minimum inhibition concentration experiment. Hence, all the experiments were proved that the essential oils were successfully loaded into the chitosan nanoparticles, and it has more anti-bacterial activity against multi-drug resistant K. pneumoniae.

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Section: Resultsmentioning

confidence: 73%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Anti-bacterial activity of chitosan loaded plant essential oil against multi drug resistant K. pneumoniae

Zhang

Ramachandran

Mothana

et al. 2020

Saudi Journal of Biological Sciences

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“…The obtained active packaging materials effectively prevented the proliferation of microorganisms, inhibited lipid oxidation and delayed the deterioration of pork for 21 days at 4 • C [106]. Zhang et al (2020) noticed that tarragon essential oil in the form of nanocapsules placed in chitosan-gelatin films caused a prolonged storage of pork slices in refrigerated conditions, compared to chitosan-gelatin films enriched with tarragon oil alone [107].…”

Section: Essential Oilsmentioning

confidence: 99%

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

Jamróz

Kopel

2020

Polymers

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From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.

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“…The chemical composition of their essential oils was found to be different; terpinen-4-ol, sabinene, and elemicin are the main components of Russian tarragon and estragole is the predominant compound of French tarragon [11]. The essential oil of tarragon has been successfully used as an active ingredient in the development of a hake protein-based edible film [12], of a chitosan-based coating (for maintaining the postharvest quality of kumquats fruits) [13], and of a chitosan-gelatin coating (for the preservation of pork slices) [14].…”

Section: Introductionmentioning

confidence: 99%

Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

Socaciu

Fogarasi

Simon

et al. 2021

Foods

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The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count PTC, psychrotrophic count; LAB, lactic acid bacteria H2S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample’s shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.

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Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slices

Cited by 167 publications

References 42 publications

Anti-bacterial activity of chitosan loaded plant essential oil against multi drug resistant K. pneumoniae

Anti-bacterial activity of chitosan loaded plant essential oil against multi drug resistant K. pneumoniae

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

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