Green Coating Polymers in Meat Preservation

Gagaoua, Mohammed; Bhattacharya, Tanima; Lamri, Melisa; Öz, Fatih; Dib, Amira Leila; Öz, Emel; Ünalan, İlke Uysal; Tomašević, Igor

doi:10.3390/coatings11111379

Cited by 27 publications

(19 citation statements)

References 190 publications

(211 reference statements)

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“…Thus, the addition of SOPP at 50% in the gelatin films leads to minimal gas exchange explaining the efficiency of the G‐SOPP (50/50) pouch in VOO stability 73,101 . Our results are in accordance with the available few studies that have evidenced the efficiency of the upgrading of gelatin films by crude pectin to preserve cheese, 16 olive oil 13 and beef meat 99,102 …”

Section: Resultssupporting

confidence: 89%

Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil

Chentir,

Aribi,

Tarchoun

et al. 2023

Packag Technol Sci

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The food packaging sector is focused on developing innovative materials to enhance food safety and quality while reducing environmental impact. Accordingly, this study aimed to develop packaging based on bovine gelatin (G) blended with crude sweet orange juice pomace pectin (SOPP) at different ratios (G/SOPP = 85/15, 65/35, 50/50, w/w). The obtained crude SOPP was highly methylated and exhibited antioxidant and antibacterial properties due to the presence of galacturonic acid (<70%) and phenolic compounds (58.2 ± 0.8 mg/g SOPP). High‐performance liquid chromatography with diode array detection analysis revealed the presence of hesperidin, catechin, and naringin as major phenolic compounds in SOPP. Further, the incorporation of this latter improved gelatin‐based packaging structural homogeneity, opacity, water vapour barrier features, glass transition temperature and tensile strength. G‐SOPP (50/50) film showed efficient antibacterial activity against Escherichia coli and Bacillus subtilis and high antioxidant potential reaching values of 0.7, 48.7%, 76.7% and 68.9% for reducing power, β‐carotene bleaching inhibition, DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) and ABTS+ (2,2′‐azinobis‐[3‐ethylbenzothiazoline‐6‐sulphonic acid]) radicals scavenging activities, respectively. Another interesting finding is that the combination of G and SOPP reduced the oil solubility of G‐SOPP films suggesting great physical integrity of the film over 63 days. The polyphenol content released from G‐SOPP blend film in a fatty simulant increased as SOPP content of films was increased. G‐SOPP (50/50) film, designed as a pouch, delays the photooxidation process of virgin olive oil over 63 days of storage time, without altering its organoleptic properties. Overall, these outstanding results highlighted the potential use of gelatin–pectin blend films for active packaging of oils and lipid‐based foods.

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Section: Resultssupporting

confidence: 89%

Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil

Chentir,

Aribi,

Tarchoun

et al. 2023

Packag Technol Sci

Self Cite

View full text Add to dashboard Cite

show abstract

“…This protein‐based BNC is also widely sourced from plants and animals. Plant proteins such as gluten proteins from wheat, soy proteins, and zein proteins from corn are widely used (Gagaoua et al, 2021). Similarly, animal proteins include milk proteins, gelatin from collagen and ovoproteins are commonly used for BNCs (Turan et al, 2018).…”

Section: Application and Characteristics Of Bnc‐based Packagingmentioning

confidence: 99%

Bionanocomposites for active and smart food packaging: A review on its application, safety, and health aspects

Kishore

Aravind

Singh

2023

J Food Process Engineering

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In recent years, the concept of plastic replacement and its optimal solution has commenced in the food-packaging sector. In that line, integrating nanotechnology with food packaging to improve material properties, aligned with the concept of active and intelligent packaging, has attracted consumer and industry attention. This review outlines the basics of bionanocomposites (BNCs), processing techniques, and their corresponding functions in innovative packaging techniques. The barrier, thermal, mechanical, and functional properties of film and their application in different food products have been summarized. In addition, the migration properties, safety, and health aspects of the latest findings of various BNC films have been discussed. It has been observed that the addition of fillers in BNC matrix improves the overall physical and functional properties of the film. In addition, BNC is used as a smart indicator to signify the product quality during transportation and storage. However, this review connotes the need for more research on migration and health aspects of the human body and implied the requirement to select BNC for specific food matrices. Practical ApplicationThe effective action of nanotechnology in the field of food packaging was attempted to improve the material properties, aligned with the concept of active and intelligent packaging. The inclusion of nano-sized particles into the organic matrices widely influenced its barrier, thermal, mechanical, and functional properties of the film.BNCs are also used as a smart indicator to indicate product quality throughout the storage and transportation. This article summarizes the basics of BNC, their processing techniques and functions in innovative packaging techniques, and their application in different food products. In addition, the migration properties, safety, and health aspects of the latest findings of various BNC films have been discussed in detail. This study will help researchers and industry experts to select the BNC for specific food matrices to improve the quality and safety of food product and human health.

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“…These nanosystems are the most innovative in the formulation and preservation of meat and meat products. They have been studied for their potential incorporation into Pickering meat emulsions to stabilize systems like sausages and dressings, and to mask the undesirable flavors of many EOs [ 75 ]. Regarding the application of nanocrystals in meat, edible coatings and packaging materials are focus areas for use with fresh meat to minimize the growth of acid-lactic bacteria and decrease lipid oxidation [ 76 ].…”

Section: Nanosystems For Encapsulation Of Essential Oilsmentioning

confidence: 99%

Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage

et al. 2022

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Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.

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Green Coating Polymers in Meat Preservation

Cited by 27 publications

References 190 publications

Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil

Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil

Bionanocomposites for active and smart food packaging: A review on its application, safety, and health aspects

Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage

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