Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage

Wang, Guotian; Liu, Yunpeng; Yong, Huimin; Zong, Shuai; Jin, Changhai; Li, Jun

doi:10.3390/foods10061374

Cited by 43 publications

(28 citation statements)

References 32 publications

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“…Table 4 shows the evolution of pH and weight loss as a function of the storage time. The initial pH of the pork meat samples was 5.49 ± 0.01, which is in the range of the values previously reported for fresh pork meat samples [40,41]. A significant effect (p < 0.05) of both storage time and the type of packaging was observed during the analysis of the pH values, being the type of packaging the factor having the most significant influence.…”

Section: Physicochemical Properties Of Packaged Pork Meatsupporting

confidence: 79%

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

Hernández-García

Vargas

Torres‐Giner

2022

Foods

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In the present study, the effectiveness of a multilayer film of polylactide (PLA), fully bio-based and compostable, was ascertained to develop a novel sustainable packaging solution for the preservation of fresh pork meat. To this end, the multilayer PLA films were first characterized in terms of their thermal characteristics, structure, mechanical performance, permeance to water and aroma vapors and oxygen, and optical properties and, for the first time, compared with two commercial high-barrier multilayer packaging films. Thereafter, the multilayers were thermosealed to package fillets of fresh pork meat and the physicochemical changes, lipid oxidation levels, and microbiological counts were monitored in the food samples during storage under refrigeration conditions. Results showed that the meat fillets packaged in PLA developed a redder color and showed certain indications of dehydration and oxidation, being more noticeably after 11 days of storage, due to the higher water vapor and oxygen permeance values of the biopolymer multilayer. However, the pH changes and bacterial growth in the cold-stored fresh pork meat samples were minimal and very similar in the three tested multilayer films, successfully accomplishing the requirements of the food quality and safety standards at the end of storage.

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Section: Physicochemical Properties Of Packaged Pork Meatsupporting

confidence: 79%

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

Hernández-García

Vargas

Torres‐Giner

2022

Foods

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“…9,10 Therefore, chitosan is widely used as an edible coating material for fresh meat. 6 Moreover, different bioactive compounds including bacteriocin, 11,12 essential oils 13,14 and plant polyphenols 15,16 are incorporated into chitosan coating to meet the standard of active packaging. These bioactive compounds can establish close intermolecular interactions with chitosan, thereby greatly enhancing the moisture and oxygen barrier abilities as well as antimicrobial and antioxidant activities of chitosan coating.…”

Section: Introductionmentioning

confidence: 99%

Effect of chitosan/starch aldehyde‐catechin conjugate composite coating on the quality and shelf life of fresh pork loins

Yong

Zong

et al. 2022

J Sci Food Agric

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BACKGROUND: Fresh pork is susceptible to oxidation and spoilage. Edible coating containing antioxidant and antimicrobial agents can create moisture and oxygen barriers around pork and inhibit oxidation and microbial growth in the pork. In this study, chitosan in combination with starch aldehyde-catechin conjugate (SACC) was used as a novel edible coating material for preserving fresh pork loins at chilled storage (4 ± 1 °C) for 14 days. Effect of chitosan/SACC composite coating on the quality of pork loins including weight loss, colour, pH value, microbial spoilage, lipid oxidation, protein oxidation, texture and sensory attributes during chilled storage was determined.RESULTS: Chitosan and SACC had synergistic antioxidant and antimicrobial actions. As compared with uncoated and chitosan coated pork loins, chitosan/SACC coated pork loins showed lower weight loss (7.16%), pH value (5.99), total viable count (7.11 log CFU g −1 ), total volatile base nitrogen content (130.2 mg kg −1 ), lipid oxidation level (0.47 mg malondialdehyde kg −1 ), protein oxidation level (0.047 mmol free thiol group g −1 ) and shear force (27.40 N) on day 14. Meanwhile, chitosan/SACC composite coating effectively maintained the colour, micro-structure and sensory attributes of pork loins throughout chilled storage period. The shelf life of pork loins was extended from 8 days (uncoated samples) to 14 days by chitosan/SACC composite coating.CONCLUSION: Chitosan/SACC composite coating effectively retarded the oxidation and spoilage of pork loins during chilled storage.

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“…By contrast, the TVC value of fish fillets in FG/COS coating group exceeded the upper limit at day 6. This was because COS could interact with microbial cell membrane, causing the leakage of intracellular substances and cell death 66 . FG/COS–flavonol conjugate coating groups reached the upper limit at days 7–8.…”

Section: Resultsmentioning

confidence: 99%

“…This was because COS could interact with microbial cell membrane, causing the leakage of intracellular substances and cell wileyonlinelibrary.com/jsfa death. 66 FG/COS-flavonol conjugate coating groups reached the upper limit at days 7-8. This indicated COS-flavonol conjugates had certain antimicrobial action.…”

Section: Antioxidant Activitymentioning

confidence: 95%

Horseradish peroxidase catalyzed grafting of chitosan oligosaccharide with different flavonols: structures, antioxidant activity and edible coating application

Yong

Yun

et al. 2022

J Sci Food Agric

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BACKGROUND Enzymatic catalyzed grafting of oligosaccharides with polyphenols is a safe and environmentally friendly approach to simultaneously enhance the bioactivity of oligosaccharides and the solubility of polyphenols. In this study, chitosan oligosaccharide (COS) was grafted with three different flavonols including myricetin (MYR), quercetin (QUE) and kaempferol (KAE) by horseradish peroxidase (HRP) catalysis. The structures, antioxidant activity and edible coating application of COS–flavonol conjugates were investigated. RESULTS The total phenol content of COS–MYR, COS–QUE and COS–KAE conjugates was 59.89, 68.37 and 53.77 mg gallic acid equivalents g−1, respectively. Thin layer chromatography showed the conjugates did not contain ungrafted flavonols. COS–flavonol conjugates showed ultraviolet absorption peak at about 294 nm, corresponding to the A‐ring of flavonols. Fourier‐transform infrared spectra of conjugates confirmed the formation of Schiff‐base and Michael‐addition products. The proton‐nuclear magnetic resonance spectrum of COS–KAE conjugate exhibited phenyl proton signals of KAE. X‐ray diffraction patterns of conjugates showed some diffraction peaks of flavonols. COS–flavonol conjugates presented rough and porous morphologies with sheet‐like and/or blocky structures. The conjugates showed higher water solubility, free radical scavenging activity and reducing power than flavonols. Moreover, fish gelatin/COS–flavonol conjugate coatings effectively prolonged the shelf life of refrigerated largemouth bass (Micropterus salmoides) fillets from 5 days to 7–8 days. CONCLUSION COS–flavonol conjugates prepared by HRP catalysis have great potentials as novel antioxidant agents. © 2022 Society of Chemical Industry.

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Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage

Cited by 43 publications

References 32 publications

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

Effect of chitosan/starch aldehyde‐catechin conjugate composite coating on the quality and shelf life of fresh pork loins

Horseradish peroxidase catalyzed grafting of chitosan oligosaccharide with different flavonols: structures, antioxidant activity and edible coating application

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