Effects of chitosan-based coatings incorporated with ɛ-polylysine and ascorbic acid on the shelf-life of pork

Zhang, Huanxin; Zheng, Yi; Li, Ruomin

doi:10.1016/j.foodchem.2022.133206

Cited by 32 publications

(12 citation statements)

References 18 publications

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“…Meanwhile, as shown in Figure c,d, the PLA/g-C 3 N 4 @PCN-224 films also showed excellent bactericidal efficacy against S. aureus , which further confirmed the broad-spectrum bactericidal efficacy of the PLA/g-C 3 N 4 @PCN-224 films. The broad-spectrum bactericidal films are conducive to dealing with a variety of harmful microorganisms in the environment, thus extending the shelf life of food …”

Section: Resultsmentioning

confidence: 99%

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Efficient Fresh Lamp Light-Harvesting Films with the Self-Activating Continuous and Recyclable Bactericidal Ability for Ultrapersistent Freshness of Perishable Muscle Food

Ni,

Zhao,

Zhang

et al. 2023

J. Agric. Food Chem.

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A large quantity of perishable muscle food is being wasted due to harmful bacteria infestation during the sales and circulation each year and facing challenges. In this study, a self-activated bactericidal active film (PLA/g-C 3 N 4 @PCN-224) responsive to fresh lamp light was prepared, which showed excellent hydrophobicity, water vapor resistance, and thermal stability. Due to the synergistic effect between light-induced reactive oxygen species and the high specific surface area of g-C 3 N 4 @PCN-224, this film still maintains 99.99% bactericidal efficacy against Escherichia coli and Staphylococcus aureus after 10 days of continuous bactericidal activity test. The results of cell and hemolysis experiments indicated that the film was safe and nontoxic and can effectively preserve fresh pork for 7 days. Moreover, the film also exhibited a recyclable and efficient killing activity. A strategy for achieving ultrapersistent freshness of perishable muscle food was provided.

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Section: Resultsmentioning

confidence: 99%

“…The broad-spectrum bactericidal films are conducive to dealing with a variety of harmful microorganisms in the environment, thus extending the shelf life of food. 24 3.4. The Continuous Bactericidal Ability of Films.…”

Section: Physicochemical Properties Of Filmsmentioning

confidence: 99%

Efficient Fresh Lamp Light-Harvesting Films with the Self-Activating Continuous and Recyclable Bactericidal Ability for Ultrapersistent Freshness of Perishable Muscle Food

Ni,

Zhao,

Zhang

et al. 2023

J. Agric. Food Chem.

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“…15 Its widespread research application stems from its exceptional antimicrobial properties. 16 The incorporation of ε-PL imparts excellent antimicrobial properties to carboxymethylated TSP (CTP), resulting in the preparation of biodegradable films with antimicrobial activity (Scheme 1). To comprehend the structure and properties of the active membrane, a comprehensive analysis was conducted, encompassing assessments of its water barrier, mechanical characteristics, molecular interactions, morphology, antibacterial performance, freeradical-scavenging activity, adhesive properties, and safety.…”

Section: Introductionmentioning

confidence: 99%

“…ε-Polylysine (ε-PL) is a natural polymer derived from lysine, considered a safe and edible natural preservative . Its widespread research application stems from its exceptional antimicrobial properties . The incorporation of ε-PL imparts excellent antimicrobial properties to carboxymethylated TSP (CTP), resulting in the preparation of biodegradable films with antimicrobial activity (Scheme ).…”

Section: Introductionmentioning

confidence: 99%

Characterization and Antioxidant and Antibacterial Activities of Carboxymethylated Tamarind Seed Polysaccharide Composite Films Incorporated with ε-Polylysine and Their Application in Fresh-Cut Green Bell Pepper Preservation

Qiao,

Wang,

Liu

et al. 2024

J. Agric. Food Chem.

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Traditional petroleum-based food-packaging materials have poor permeability, limited active packaging properties, and difficulty in biodegradation, limiting their application. We developed a carboxymethylated tamarind seed polysaccharide composite film incorporated with ε-polylysine (CTPε) for better application in fresh-cut agricultural products. The CTPε films exhibit excellent water vapor barrier properties, but the mechanical properties are slightly reduced. Fourier transform infrared spectroscopy and X-ray diffraction spectra indicate the formation of hydrogen bonds between ε-PL and CTP, leading to their internal reorganization and dense network structure. With the increase of ε-PL concentration, composite films showed notable inhibition of postharvest pathogenic fungi and bacteria, a significant enhancement of 2,2′-azino-bis (3-ethylbenzothiazoline-6sulfonic acid) radical-scavenging activity, and gradual improvement of wettability performance. Cytotoxicity experiments confirmed the favorable biocompatibility when ε-PL was added at 0.3% (CTPε 2 ). In fresh-cut bell pepper preservation experiments, the CTPε 2 coating effectively delayed weight loss and malondialdehyde increase preserved the hardness, color, and nutrients of fresh-cut peppers and prolonged the shelf life of the fresh-cut peppers, as compared with the control group. Therefore, CTPε composite films are expected to be a valuable packaging material for extending the shelf life of freshly cut agricultural products.

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“…These compounds extend the shelf life of seafood products because of their antimicrobial and antioxidant properties. Adding these extracts to the coatings significantly improves the chemical changes, sensory scores, and shelf life of seafood products during refrigeration (Dai et al, 2022;Shahidi & Hossain, 2022;Urbonaviciute et al, 2023;Zhang et al, 2022). El-Obeid et al (2018) and Karaton Kuzgun and Gurel Inanli (2018) noted that thyme or clove oil incorporated into chitosan coatings exhibited improved efficacy in suppressing spoilage bacteria from proliferating in refrigerated fish fillets.…”

Section: Introductionmentioning

confidence: 99%

Shelf‐life extension of Pacific white shrimp (Litopenaeus vannamei) using sodium alginate/chitosan incorporated with cell‐free supernatant of Streptococcus thermophilus FUA 329 during cold storage

Zhao,

Bian,

Zhang

et al. 2024

Journal of Food Science

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Seafood is highly perishable and has a short shelf‐life. This study investigated the effect of chitosan and alginate (CH‐SA) coating combined with the cell‐free supernatant of Streptococcus thermophilus FUA329 (CFS) as a preservative on the quailty of white shrimp (Litopenaeus vannamei) refrigerated at 4° for 0, 3, 6, 9, 12, 15 days. Freshly shrimps were randomly divided into four groups: the CFS group (400 mL); the CH‐SA group (1% chitosan/1% alginate); the CFS‐CH‐SA group (1% chitosan/1% alginate with 400 mL CFS) are treatment groups, and the control group (400 mL sterile water). The CFS–CH–SA coating effectively suppressed microbial growth total viable count and chemical accumulation (pH, total volatile basic nitrogen, thiobarbituric acid reactive substance) compared with the control. Additionally, the CFS–CH–SA coating improved the texture and sensory characteristics of shrimp during storage. The coated shrimp exhibited significantly reduced water loss (p < 0.05). The combination of CH–SA coating with CFS treatment can extend the shelf life of shrimp.Practical ApplicationRecently, edible films have received more consideration as a promising method to enhance the shelf life of seafood. The presence of Lactic acid bacteria metabolites in edible films reduces spoilage and improves consumer health. Our findings encourage the application of edible coating incorporated with cell‐free supernatant of Streptococcus thermophilus FUA 329 to design multifubctional foods and preserve the qualities of shrimp.

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Effects of chitosan-based coatings incorporated with ɛ-polylysine and ascorbic acid on the shelf-life of pork

Cited by 32 publications

References 18 publications

Efficient Fresh Lamp Light-Harvesting Films with the Self-Activating Continuous and Recyclable Bactericidal Ability for Ultrapersistent Freshness of Perishable Muscle Food

Efficient Fresh Lamp Light-Harvesting Films with the Self-Activating Continuous and Recyclable Bactericidal Ability for Ultrapersistent Freshness of Perishable Muscle Food

Characterization and Antioxidant and Antibacterial Activities of Carboxymethylated Tamarind Seed Polysaccharide Composite Films Incorporated with ε-Polylysine and Their Application in Fresh-Cut Green Bell Pepper Preservation

Shelf‐life extension of Pacific white shrimp (Litopenaeus vannamei) using sodium alginate/chitosan incorporated with cell‐free supernatant of Streptococcus thermophilus FUA 329 during cold storage

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