Effect of edible chitosan/clove oil films and high‐pressure processing on the microbiological shelf life of trout fillets

Albertos, Irene; Rico, Daniel; Diez, Ana M.; González-Arnáiz, Lucía; García-Casas, María Jesús; Jaime, Isabel

doi:10.1002/jsfa.7026

Cited by 42 publications

(19 citation statements)

References 39 publications

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“…The evolution of TVC during the storage period for all treated samples stored under MAP conditions is shown in Figures 3(a) and 4(a). Initial counts were lower than the previous experiment (around 4 log cfu/g) which demonstrated a better quality of raw material [20,26]. None of the samples examined reached the recommended value for TVC of 7 log cfu/g.…”

Section: Microbiological Changes In Samples Packed Under Map Conditiocontrasting

confidence: 60%

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Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets

Carrión-Granda¹,

Fernández‐Pan

Rovira

et al. 2018

Journal of Food Quality

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The effect of whey protein isolate (WPI) coatings incorporated with essential oils (EOs) and combined with modified atmosphere packaging (MAP) on the microbiological quality of fresh hake fillets was evaluated. Fresh hake fillets were coated with different formulations of WPI-EO coatings and packaged under air and MAP conditions (50% CO 2 /45% N 2 /5% O 2 ). When WPI-enriched films were applied with or without the presence of MAP over hake fillets with a high initial microbial population, a limited but significant effect on the microbial growth was observed. This effect was more intense on Enterobacteriaceae and H 2 S-producing bacteria. When hake fillets with lower initial microbial counts were treated, a more intense antimicrobial effect was observed and a synergistic effect between WPI-EO coatings and MAP was detected. A significant extension of the lag phase and reduction, primarily, on the total viable counts and H 2 S-producing bacteria, was detected, doubling the shelf-life of hake fillets compared with control samples. The initial microbial load of the samples is a key factor influencing the effectiveness of the treatment. The obtained results demonstrated the effectiveness of this combined strategy as a promising alternative for enhancing the microbial quality of fish products during storage at refrigeration temperatures.

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Section: Microbiological Changes In Samples Packed Under Map Conditiocontrasting

confidence: 60%

“…The initial value of TVC of hake fillets was higher (around 5 log cfu/g) compared with previous experiments performed with other fish species [6,20]. This high load of bacteria could be related to poor handling practices during processing of fish fillets.…”

Section: Microbiological Changes In Samples Packed Under Air Conditiocontrasting

confidence: 53%

Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets

Carrión-Granda¹,

Fernández‐Pan

Rovira

et al. 2018

Journal of Food Quality

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“…Furthermore, all of the components of the film‐forming solutions should be homogeneously dispersed in solvents to produce edible films without phase separation. Emulsifiers can be added to prevent this situation, even when incompatible compounds are used . The addition of food‐grade plasticizers rich in hydroxyl groups, such as glycerol, sorbitol, or poly(ethylene glycol) (PEG), at concentrations between 15 and 30 wt % reduce the polymer rigidity and glass‐transition temperature and enhance the distribution of film‐forming solutions.…”

Section: Active Edible Film Processingmentioning

confidence: 99%

Active edible films: Current state and future trends

Mellinas

Valdés

Ramos

et al. 2015

J of Applied Polymer Sci

178

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On the use of tris(nonylphenyl) phosphite as a chain extender in melt-blended poly(hydroxybutyrate-co-hydroxyvalerate)/ clay nanocomposites: Morphology, thermal stability, and mechanical properties J. González-Ausejo, E. Sánchez-Safont, J. Gámez-Pérez and L. Cabedo, J. Appl. Polym. Sci. 2015, DOI: 10.1002 Characterization of polyhydroxyalkanoate blends incorporating unpurified biosustainably produced poly(3-hydroxybutyrate-co-3-hydroxyvalerate) A. Martínez-Abad, L. Cabedo, C. S. S. Oliveira, L. Hilliou, M. Reis and J. M. Lagarón, J. Appl. Polym. Sci. 2015, DOI: 10.1002 Modification of poly (3-hydroxybutyrate-co-3-hydroxyvalerate) ABSTRACT: Active edible films represent one of the current and future trends in the development of new polymers for selected applications, particularly food packaging. Some biopolymers show excellent performance as carriers for active compounds extracted from natural sources and are able to be released at a controlled rate to packaged food. In this review we aim to present, in a comprehensive way, the most recent advances and updates in this subject, where much research is currently ongoing and new studies are reported very often. This review focuses on innovative biopolymer matrices, their processing to obtain edible active films, and present and future applications.

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“…Chitosan presents potential for food technology applications due to its biocompatibility, nontoxicity, antimicrobial and antifungal properties (Tan, Lim, Tay, Lee, & Thian, ), being currently one of the most widely used materials and with greater prospects in the area of active packaging (Aider, ; Wang et al, ). The film produced from chitosan allows the incorporation of several additives, becoming an active packaging with many functions, such as antioxidant property (Li, Miao, Wu, Chen, & Zhang, ), offering a very promising system for the improvement of food quality and preservation during storage (Abugoch et al, ; Albertos et al, ).…”

Section: Introductionmentioning

confidence: 99%

Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh

Zegarra

Santos²,

Silva

et al. 2018

J Food Process Preserv

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Biodegradable materials have great potential to improve and maintain the food quality. Chitosan biofilms (1% wt/vol) added with three concentrations of extract of acerola agroindustrial residue (vol/wt) were produced: 0% (G1); 1.0% (G2); and 2.5% (G3). The study was conducted in two main stages: in the first step, samples of all three groups and a control group (GC) were stored for 18 days (4 °C ± 1 °C), being analyzed for TBARS and pH. The groups 1 and G2 showed the best results. In the second stage, chicken meat packed with biofilms G1, G2, and a new GC were stored for 20 days (4 °C ± 1 °C), being evaluated for pH, temperature, TBARS, color parameters, water‐holding capacity, TPA, and microbiological analysis. The biofilm G2 presented the best results, maintaining the quality of the samples for 20 days of storage. Practical applications The film developed in this work has as main characteristics the biodegradability and the antioxidant activity, which were incorporated into the film with an antioxidant extract of acerola, produced from the agroindustrial residue of acerola, a byproduct usually discarded by the juice industry. For the development of this film, low‐cost materials and straightforward equipment were used, their application in the chicken meat was simple and the results were satisfactory, since the lipid oxidation was delayed and the quality of the product was maintained for 20 days. It can be observed that the chitosan film produced in this work is a package with significant active functions and an ally in maintaining the quality of the chicken meat. It is believed that this film will also be efficient in delaying the lipid oxidation of other meat products. Further investigation are necessary to confirm this.

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Effect of edible chitosan/clove oil films and high‐pressure processing on the microbiological shelf life of trout fillets

Abstract: The use of 20 g kg(-1) CEO-chitosan films showed a further improvement in the shelf-life of trout fillets when compared to that obtained with HPP and cooking treatment.

Cited by 42 publications

References 39 publications

Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets

Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets

Active edible films: Current state and future trends

Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh

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