Effect of Yucca baccata butanolic extract on the shelf life of chicken and development of an antimicrobial packaging for beef

Gutiérrez-García, G.J.; Quintana-Romero, L.A.; Morales-Figueroa, Gloria Guadalupe; Esparza-Romero, J.; Pérez-Morales, Rosalva; López-Mata, M.A.; Juárez, Josué; Sánchez-Escalante, José Jesús; Peralta, Elizabeth; Quihui‐Cota, Luis; Soto‐Valdez, Herlinda

doi:10.1016/j.foodcont.2021.108142

Cited by 11 publications

(10 citation statements)

References 31 publications

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“…However, the main challenge of researchers and also food industries is in improving the quality stability of fresh chicken meat. For extending the shelf life and quality stability of food products, particularly of meat and meat products, edible coatings and films containing plant extracts and essential oils are known as a novel and potential approach (Gutirerrez‐García et al., 2021 ; Javaherzadeh et al., 2020 ; Karimian et al., 2019 ; Shahhoseini et al., 2019 ; Shahosseini et al., 2021 ). Compared with conventional packaging like modified atmosphere packaging (MAP), vacuum packaging, the edible coatings due to their ability to block carbon dioxide, oxygen, and water vapor from outside and impede the moisture loss, could directly contact the meat to maintain the quality and prolong the shelf life (Xiong et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Combined effects of calcium‐alginate coating and Artemisia fragrance essential oil on chicken breast meat quality

Alirezalu

Moazami‐Goodarzi

Roufegarinejad

et al. 2022

Food Science & Nutrition

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The objective of the present study was to evaluate the effects of calcium‐alginate (CA) containing Artemisia fragrance essential oils (AFEOs) as a potential antioxidant and antimicrobial coating on quality attributes and shelf life of chicken meat throughout keeping period (4°C). Five treatments were produced as follows: T1 (distilled water as control), T2 (2% CA), T3 (2% CA +500 ppm AFEOs), T4 (2% CA +1000 ppm AFEOs), and T5 (2% CA +1500 ppm AFEOs). The chicken meats packaged in polyethylene bags at atmospheric condition and physicochemical, microbiological, and organoleptic properties were assessed at days 1, 4, 8, and 12. There was no remarkable difference in proximate composition (moisture, ash, protein, and fat) of meat samples by treating with CA or AFEOs. The results revealed that CA +AFEOs coating reduced significantly the pH, total volatile base nitrogen ( TVB‐N), and thiobarbituric acid reactive substances (TBARS) values and also displayed higher contents of the total phenolic content (TPC) and redness value when compared with control. According to results, 2% CA +1500 ppm AFEOs reduced 58.3 (mg MDA (malondialdehyde)/kg) and 0.63 (mg/100 g) of TBARS and TVB‐N values when compared to control, respectively. The microbiological count showed that CA +AFEOs had a significantly higher inhibitory impact on the total viable count (TVC), coliforms, molds and yeasts. At day 12, 6.89 Log CFU (colony‐forming units)/g was recorded for TVC in 2% CA +1500 ppm AFEOs, which was the lowest overall. This treatment also displayed the reduction of 2.97 Log CFU/g in coliforms and 3.3 Log CFU/g in molds and yeasts in comparison with uncoated samples. The outcomes of pH, TBARS, TPC, color values, microbiological count, and organoleptic properties suggested 2% CA +1500 ppm AFEOs as an efficient coating for quality stability and improving the shelf life of chicken breast meat without negative impact on organoleptic properties.

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Section: Introductionmentioning

confidence: 99%

Combined effects of calcium‐alginate coating and Artemisia fragrance essential oil on chicken breast meat quality

Alirezalu

Moazami‐Goodarzi

Roufegarinejad

et al. 2022

Food Science & Nutrition

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“…The Y. baccata plant was an adult of 2.23 meters high and a stem of 16 cm diameter. Its stem was cut into slices (2 cm thick and 16 cm in diameter) and left to dry for three weeks at 25–35°C and 19% relative humidity [ 16 ]. The dry material was ground (2 mm particle size) using a Thomas-Whiley Model 4 grinder (Laboratory Mill, USA) and stored at 4°C as described by Newbold et al [ 17 ] until analysis.…”

Section: Methodsmentioning

confidence: 99%

“…The separated aqueous phase was labeled YAE and stored at 4°C. All 3 butanolic phases were mixed, dried (vacuum rotary evaporator Buchi 461, Pace Analytical Services, USA), and filtered (Whatman 1), and the dry powder was labeled YBE and kept at 4°C until analysis [ 16 ].…”

Section: Methodsmentioning

confidence: 99%

Antibacterial and Antioxidant Properties of Extracts of Yucca Baccata, a Plant of Northwestern Mexico, against Pathogenic Bacteria

Morales-Figueroa

Pereo-Vega

Reyna-Murrieta

et al. 2022

BioMed Research International

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Introduction. Bacterial agents and oxidative reactions are involved in health and food preservation issues, and Yucca baccata (Y. baccata) can be a source of compounds with practical applications in both areas, but its investigation remains limited. Materials and Methods. Butanolic (YBE) and aqueous (YAE) extracts were obtained from the stem of Y. baccata. The total saponin, phenolic, and flavonoid contents were analyzed in the YBE and YAE. The antioxidant capacity of the extracts was determined by the DPPH, TEAC, FRAP, and ORAC assays. Seven Gram-positive and five Gram-negative pathogenic bacteria strains were used to determine the MIC and MBC. Results. Saponin contents were 30% and 1.81% (w/w) in the YBE and YAE, respectively. The total phenolic and flavonoid contents in the extracts were 29.5 μg GAEmg-1 (2.95%) and 5.58 μg GAEmg-1 (0.56%) in the YBE and 69.92 μg QEmg-1 (7.0%) and 1.65 μg QEmg-1 (0.165%) in the YAE. The antioxidant capacity values of YBE were 29.18 μg TEmg-1, 121.8 μg TEmg-1, 33.41 μg TEmg-1, and 156.84 μg TEmg-1 by the DPPH, TEAC, FRAP, and ORAC assays, respectively. YAE had lower antioxidant values than YBE ( P < 0.05 ). Values of 80 mgmL-1 and 100 mgmL-1 were estimated for MIC and MBC of YBE against the Gram-positive bacteria. Values of 100 mgmL-1 and 120 mgmL-1 for MIC and MBC of YBE were estimated against the Gram-negative bacteria. No MIC and MBC were obtained for YAE. Conclusion. YBE exhibited higher antioxidant activity than YAE. Apparently, antibacterial properties of the YBE tended to be higher than those of the YAE.

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“…Similar to pathogens, experiments on antimicrobial active packaging against spoilage bacteria were designed as in vitro or within challenge tests. Some researchers have suggested that plant extracts embedded in certain materials slowed down the release of compounds that affect flavor and reduce the detrimental impact of these plant extracts on food flavor or taste [ 99 , 100 ]. Gutiérrez-García et al (2022) [ 100 ] demonstrated that LDPE film with Yucca baccata butanolic extract decreased the growth of aerobic mesophile bacteria being able to extend the shelf life of ground beef, exposed to air, from 3 to 8 days at 4 °C.…”

Section: Antibacterial Food Packagingmentioning

confidence: 99%

“…Some researchers have suggested that plant extracts embedded in certain materials slowed down the release of compounds that affect flavor and reduce the detrimental impact of these plant extracts on food flavor or taste [ 99 , 100 ]. Gutiérrez-García et al (2022) [ 100 ] demonstrated that LDPE film with Yucca baccata butanolic extract decreased the growth of aerobic mesophile bacteria being able to extend the shelf life of ground beef, exposed to air, from 3 to 8 days at 4 °C. Guo et al (2021) [ 99 ] demonstrated that starch film packaging containing sea buckthorn pomace extract prolonged the shelf life of beef from 25 to 35 days during super-chilled storage.…”

Section: Antibacterial Food Packagingmentioning

confidence: 99%

Antibacterial, Antifungal and Antiviral Polymeric Food Packaging in Post-COVID-19 Era

et al. 2022

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Consumers are now more concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has attracted increased interest by reducing contamination of food surfaces to deliver quality and safe food while maintaining shelf life. Active packaging materials to reduce contamination or inhibit viral activity in packaged foods and on packaging surfaces are mostly prepared using solvent casting, but very few materials demonstrate antiviral activity on foods of animal origin, which are important in the human diet. Incorporation of silver nanoparticles, essential oils and natural plant extracts as antimicrobial agents in/on polymeric matrices provides improved antifungal, antibacterial and antiviral properties. This paper reviews recent developments in antifungal, antibacterial and antiviral packaging incorporating natural or synthetic compounds using preparation methods including extrusion, solvent casting and surface modification treatment for surface coating and their applications in several foods (i.e., bakery products, fruits and vegetables, meat and meat products, fish and seafood and milk and dairy foods). Findings showed that antimicrobial material as films, coated films, coating and pouches exhibited efficient antimicrobial activity in vitro but lower activity in real food systems. Antimicrobial activity depends on (i) polar or non-polar food components, (ii) interactions between antimicrobial compounds and the polymer materials and (iii) interactions between environmental conditions and active films (i.e., relative humidity, oxygen and water vapor permeability and temperature) that impact the migration or diffusion of active compounds in foods. Knowledge gained from the plethora of existing studies on antimicrobial polymers can be effectively utilized to develop multifunctional antimicrobial materials that can protect food products and packaging surfaces from SARS-CoV-2 contamination.

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Effect of Yucca baccata butanolic extract on the shelf life of chicken and development of an antimicrobial packaging for beef

Cited by 11 publications

References 31 publications

Combined effects of calcium‐alginate coating and Artemisia fragrance essential oil on chicken breast meat quality

Combined effects of calcium‐alginate coating and Artemisia fragrance essential oil on chicken breast meat quality

Antibacterial and Antioxidant Properties of Extracts of Yucca Baccata, a Plant of Northwestern Mexico, against Pathogenic Bacteria

Antibacterial, Antifungal and Antiviral Polymeric Food Packaging in Post-COVID-19 Era

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