Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat

Yuan, Lanyu; Wang, Feng; Zhang, Zhao; Peng, Yunyan; Xiao, Yao; Chen, Jiaping

doi:10.1016/j.lwt.2020.110462

Cited by 81 publications

(27 citation statements)

References 19 publications

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“…The microcapsule films had antioxidant capacity that changed little with time and was maintained at a high level for a long duration. Similar to the results of this study, Yuan et al showed that the microcapsule films of thymus oil have a good sustained release effect [21]. Bacteriostatic tests showed that the microcapsule films had an inhibitory effect on E. coli, S. aureus, and B. subtilis, and the antibacterial ability of front microcapsule films was found…”

Section: Discussionsupporting

confidence: 88%

“…The use of microcapsule technology to embed active substances and prepare edible films can release active ingredients for long durations [19,20]. For instance, Yuan et al prepared composite films of thymus oil microcapsules to study the slow release, antibacterial properties, and applications of the composite films on chilled meat; they achieved promising results [21]. De Medeiros et al studied the addition of oregano essential oil microcapsules to starch films and characterized the microcapsules and composite films.…”

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films

Wang

Dong

et al. 2021

Foods

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New food packaging has shown research significance in the face of increasing demand for high-quality foods and growing attention paid to food safety. In this study, ginger essential oil microcapsule composite films were prepared by combining microcapsules prepared by a complex coacervation method with gelatin films, and the mechanical properties and active functions of the composite films were analyzed. Fourier-transform infrared spectroscopy and differential scanning calorimetry confirmed the successful encapsulation of ginger essential oil. The scanning electron microscopy of the composite films showed the microcapsules and gelatin film matrix were highly compatible. During the entire storage period, the antioxidant capacity of the ginger essential oil microcapsule films weakened more slowly than ginger essential oil microcapsules and could be maintained at a relatively high level for a long time. The microcapsule films had excellent inhibitory effects on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Therefore, the direct addition of microcapsules to a film matrix can broaden the application range of microcapsules and increase the duration of the release of active ingredients. Ginger essential oil microcapsule films are potential biodegradable food packaging films with long-lasting activity.

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Section: Discussionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films

Wang

Dong

et al. 2021

Foods

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“…The low antibacterial activity of shikonin against Gram-negative bacteria may be related to the hydrophobic nature of shikonin. The cell wall of Gram-negative bacteria, composed of phospholipids, proteins, and lipopolysaccharides, creates a permeable barrier for most hydrophobic molecules due to the hydrophilicity of the surface, preventing the molecules from entering the bacterial cell . On the other hand, Gram-positive bacteria are more vulnerable to shikonin because of the lack of an outer membrane due to differences in cell wall structure .…”

Section: Resultsmentioning

confidence: 99%

“…The cell wall of Gram-negative bacteria, composed of phospholipids, proteins, and lipopolysaccharides, creates a permeable barrier for most hydrophobic molecules due to the hydrophilicity of the surface, preventing the molecules from entering the bacterial cell. 27 On the other hand, Gram-positive bacteria are more vulnerable to shikonin because of the lack of an outer membrane due to differences in cell wall structure. 28 Films containing shikonin are expected to prolong the shelf life of packaged foods by preventing the growth or contamination of microorganisms.…”

Section: ■ Introductionmentioning

confidence: 99%

Starch and Agar-Based Color-Indicator Films Integrated with Shikonin for Smart Packaging Application of Shrimp

Ezati

Rhim

2021

ACS Food Sci. Technol.

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Shikonin extracted from Lithospermum erythrorhizon was employed to develop pH-indicating biodegradable starchand agar-based films using a solution casting method. The Fourier-transform infrared spectroscopy results confirmed shikonin was incorporated successfully into the biopolymers. The addition of shikonin increased the film properties such as UV-light barrier, mechanical strength (7 and 3%), and water vapor permeability (25 and 18%) of the starch/agar-based film. In addition, the shikoninadded composite film showed potent antioxidant activity and some antibacterial activity (Listeria monocytogenes). The composite film displayed excellent color change properties from red to blue in buffered or gaseous environments at various pH values. In addition, the indicator film exhibited a sensitive and rapid color change when exposed to ammonia vapor. When used in shrimp packaging, the film shows a distinctive color change from reddish-pink to blue-violet, indicating the onset of shrimp spoilage. This study provides a way to design a commercial intelligent pH indicator that can meet the reference aspect according to the standards and requirements of the food industry.

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“…The cell wall of L. monocytogenes bacteria, which consists of phospholipids, proteins, and lipopolysaccharides, can inhibit the penetration of hydrophobic compounds due to the surfaceʼs hydrophilicity, thereby lowering the antibacterial ability of quercetin-containing films on Gram-negative bacteria …”

Section: Resultsmentioning

confidence: 99%

Fabrication of Quercetin-Loaded Biopolymer Films as Functional Packaging Materials

Ezati

Rhim

2021

ACS Appl. Polym. Mater.

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Three functional packaging films were prepared by adding quercetin into three different polymers, carboxymethyl cellulose (CMC), gelatin, and poly(lactic acid) (PLA). Quercetin was more compatible with CMC compared to gelatin and PLA. The mechanical strength of the CMC film improved while it decreased for the gelatin and PLA films on the incorporation of quercetin. The addition of quercetin completely blocked the UV transmission of the biopolymer films while reducing some transparency. The release of quercetin depended on the food simulant solution, polymer type, and temperature, and it was highest for the gelatin/quercetin film in 50% ethanol at 25 °C. The quercetin-added films showed antioxidant and antibacterial activities subject to the release rate of quercetin. The CMC/quercetin and gelatin/quercetin films showed significant inhibition function on Listeria monocytogenes and Escherichia coli.

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Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat

Cited by 81 publications

References 19 publications

Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films

Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films

Starch and Agar-Based Color-Indicator Films Integrated with Shikonin for Smart Packaging Application of Shrimp

Fabrication of Quercetin-Loaded Biopolymer Films as Functional Packaging Materials

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