Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat

Pabast, Mahdieh; Shariatifar, Nabi; Beikzadeh, Sara; Jahed, Gholamreza

doi:10.1016/j.foodcont.2018.03.047

Cited by 281 publications

(150 citation statements)

References 43 publications

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“…All the coated and noncoated samples underwent an increase in TBA value as a function of storage day, however; the wrapped samples, particularly those wrapped with the edible coating containing higher NEO concentrations, had remarkably lower TBA values at the sixth day of storage, compared to the control one. This pattern was congruent with that reported in EOs‐rich coated meat samples (Khare, Abraham, Rao, & Babu, ; Pabast, Shariatifar, Beikzadeh, & Jahed, ), which could be due to the antioxidant potential of the EO along with the oxygen barrier effect of such bioactive coatings (Barbosa‐Pereira, Aurrekoetxea, Angulo, Paseiro‐Losada, & Cruz, ).…”

Section: Resultssupporting

confidence: 89%

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

kiarsi¹,

Hojjati²,

Behbahani³

et al. 2020

Journal of Food Safety

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Nutmeg (Myristica fragrans) seed was subjected to the hydro‐distillation method to extract its essential oil (NEO). Its main constituents were α‐pinene (20.16%), sabinene (14.45%), and β‐pinene (13.26%) with great antimicrobial and antioxidant actions. A novel edible coating was then fabricated based on the sage seed mucilage (SSM) and NEO, to ameliorate the quality and shelf‐life of beef slices. The NEO‐loaded SSM coating was able to significantly decrease the population of total viable count, Escherichia coli, Staphylococcus aureus, psychrotrophic bacteria, and fungi. Moreover, lipid oxidation of beef slices was remarkably suppressed upon the application of bioactive NEO‐loaded SSM edible coating, as compared with the control by Day 6. The coated beef sample, especially NEO‐rich SSM coated ones perceived a higher consumer acceptance and firmness than the SSM coated and noncoated samples. The SSM edible coating containing NEO could therefore have the potential to control the growth of pathogenic microorganisms and lipid oxidation, and to improve the color stability and sensory properties of meat and meat products.

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Section: Resultssupporting

confidence: 89%

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

kiarsi¹,

Hojjati²,

Behbahani³

et al. 2020

Journal of Food Safety

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“…The lowest lipid oxidation was observed in nuggets wrapped with edible film containing nutmeg EO. Mahdavi, Ruto, and Shayani (2017) and Pabast, Shariatifar, Beikzadeh, and Jahed (2018) also observed low TBA values in burgers and lamb meat with EO incorporated films. TBA values of control, as well as treatment groups, indicated a significantly increasing trend with progression in storage time which might be due to increase in free iron and other peroxides in the muscle, as well as the production of aldehydes from secondary products resulting from the hydroperoxides breakdown (de Azevedo Gomes, da Silva, do Nascimento, & Fukuma, 2003).…”

Section: Resultsmentioning

confidence: 88%

Materialization of novel composite bio‐based active edible film functionalized with essential oils on antimicrobial and antioxidative aspect of chicken nuggets during extended storage

Bharti

Pathak

Alam

et al. 2020

Journal of Food Science

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The present study was aimed to develop Manihot esculenta and Carrageenan bio‐based composite active film functionalized with anise, caraway, and nutmeg essential oils (EOs) and to assess the shelf life of chicken nuggets wrapped with the developed film at refrigeration storage. Overall, the Minimum Inhibitory Concentration (MIC) values of the three EOs ranged from 0.4 to 0.8% v/v of which nutmeg EO was found most effective. Incorporation of EOs in the film resulted in significant (P ˂ 0.05) decrease in tensile strength and water activity while elongation at break was significantly (P ˂ 0.05) increased. No significant (P ˃ 0.05) changes in thickness and Water Vapor Transmission Rate (WVTR) were observed. Based on physicomechanical and sensory evaluation, films incorporated with 0.5, 1, and 1% concentration of anise, nutmeg, and caraway EO were selected. Chicken nuggets overwrapped with aforementioned films were stored aerobically at refrigeration temperature (4 ± 1 °C) to evaluate antimicrobial, antioxidant, and sensory characteristics. The result indicated that pH, peroxide, free fatty acid (FFA), and thiobarbituric acide (TBA) value of treatments were significantly (P ˂ 0.05) lower than controls however significantly (P < 0.05) higher DPPH activity was observed in all treatments. The total plate count, psychrophilic count and, yeast and mold count were also significantly (P ˂ 0.01) lower in treatment groups and were within the permissible limits. The treated samples were well acceptable during whole storage period of 15 days. The application of composite, active edible bio‐based film was found proficient in confining product quality attributes throughout storage. Practical Application The majority of films used for packaging of meat and meat products are derived from synthetic “plastic” materials. The demerits associated with plastics have eventually led to explore natural alternatives such as edible films. The composite‐active bio‐based films have a huge potential to be molded for specific film properties based on requirements of product‐specific packaging conditions.

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“…Moreover, the incorporation of cinnamon essential oil nanoliposomes in gelatine films allowed for a lower antimicrobial release rate together with an improvement of the antimicrobial stability [199]. Besides, coatings of chitosan loaded with Satureja plant essential oil nanoliposomes exhibited a prolonged and consistent antimicrobial activity on meat pieces during their storage time in comparison with coating containing free EO [200]. Using natural and non-toxic lipid molecules commercially available (generally lecithin and cholesterol), liposomes and nanoliposomes loaded with antimicrobial agents have been prepared and included in food packaging materials to obtain materials with improved properties.…”

Section: Liposomesmentioning

confidence: 99%

“…Moreover, the incorporation of cinnamon essential oil nanoliposomes in gelatin films allowed for a lower antimicrobial release rate together with an improvement of the antimicrobial stability [199]. Besides, coatings of chitosan loaded with Satureja plant essential oil nanoliposomes exhibited a prolonged and consistent antimicrobial activity on meat pieces during their storage time in comparison with coating containing free EO [200].…”

Section: Liposomesmentioning

confidence: 99%

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

2020

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Antimicrobial active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials. Moreover, a thorough discussion regarding the benefits of each encapsulation technology as well as their application in food products is presented.

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Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat

Cited by 281 publications

References 43 publications

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

Materialization of novel composite bio‐based active edible film functionalized with essential oils on antimicrobial and antioxidative aspect of chicken nuggets during extended storage

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

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