In vitro antibacterial activity of gelatin-nanochitosan films incorporated with Zataria multiflora Boiss essential oil and its influence on microbial, chemical, and sensorial properties of chicken breast meat during refrigerated storage

Hematizad, Iman; Khanjari, Ali; Basti, Afshin Akhondzadeh; Karabagias, Ioannis K.; Noori, Negin; Ghadami, Freshteh; Gholami, Fatemeh; Teimourifard, Reza

doi:10.1016/j.fpsl.2021.100751

Cited by 51 publications

(29 citation statements)

References 45 publications

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“…I h, A et al prepared a gelatin film incorporated with nanochitosan and essential oil to preserve chicken breast. The results showed that the preserved chicken breast meat exhibited desirable sensory properties such as color, taste and odor during the whole storage time, and the antimicrobial activity was enhanced significantly, compared with control and samples wrapped with pure poly lactic acid [ 84 ]. Bermudez-Oria et al introduced hydroxytyrosol or 3,4-dihydroxyphenylglycol into a pectin-fish gelatin edible film for the preservation of raw beef meat, finding that the oxygen barrier and the antioxidant protection was stronger than samples packaged by pure fish-gelatin film, and lipid oxidation was reduced by 100% over 7 days [ 85 ].…”

Section: Application Of Gelatin-based Composite Edible Films and Coat...mentioning

confidence: 99%

Application of Gelatin in Food Packaging: A Review

et al. 2022

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Owing to the increasing environmental concerns and requirements for high-quality foods, edible films and coatings (based on proteins, polysaccharides, natural phenolic active substances, etc.) are being developed as effective alternatives to traditional plastic packaging. Gelatin is extracted from collagen. It is an ideal material for food packaging due to its versatile advantages such as low price, polymerization, biodegradability, good antibacterial and antioxidant properties, etc. However, gelatin film exists poor waterproof and mechanical properties, which limit its developments and applications in food packaging. Previous studies show that pure gelatin can be modified by adding active ingredients and incorporating them with bio-polymers to improve its mechanical properties, aiming to achieve the desirable effect of preservation. This review mainly shows the preparation and molding ways of gelatin-based edible films and the applications of gelatin modified with other biopolymers. Furthermore, this review provides the latest advances in gelatin-based biodegradable packaging and food applications that exhibit outstanding advantages in food preservation.

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Section: Application Of Gelatin-based Composite Edible Films and Coat...mentioning

confidence: 99%

Application of Gelatin in Food Packaging: A Review

et al. 2022

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“…Nanochitosan is also used to treat wounds on the skin (Zmejkoski et al 2021). Also, nanochitosan is used in synergy with Zataria multiflora boiss essential oil to maintain the shelf life of chicken breast meat during frozen storage (Hematizad et al 2021). It is concluded from the present study that nanochitosan exhibits the potential as a promising antibacterial agent.…”

Section: Antibacterial Activity Of Nanochitosanmentioning

confidence: 64%

Characteristics and antibacterial activity of chitosan nanoparticles from mangrove crab shell (Scylla sp.) in Tarakan Waters, North Kalimantan, Indonesia

Luthfiyana¹,

BIJA²,

NUGRAENI³

et al. 2022

Biodiversitas

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Abstract. Luthfiyana N, Bija S, Nugraeni CD, Lembang MS, Anwar E, Laksmitawati DR, Nusaibah, Ratrinia PW, Mukmainna. 2022. Characteristics and antibacterial activity of chitosan nanoparticles from mangrove crab shell (Scylla sp.) in Tarakan Waters, North Kalimantan, Indonesia. Biodiversitas 23: 4018-4025. The aim of this study was to determine the characteristics and antibacterial activity of chitosan nanoparticles from mangrove crab shells (Scylla sp.) in Tarakan Waters, North Kalimantan, Indonesia. Chitosan was produced from deproteination, demineralization, and deacetylation processes. Nanoparticles of chitosan were produced by the ionic gelation method. The quality of produced chitosan was tested, and characterized the obtained nanoparticles of chitosan. The results showed that the yield of chitosan was 5.82 ± 0.02%, moisture 1.66 ± 0.05%, ash 1.59 ± 0.21%, nitrogen 1.32 ± 0.06%, and degree of deacetylation (DD) 76 ± 0.00%. All results were in accordance with the Protan Laboratory and Food Safety Authority (EFSA) 2010 standard. Next, the characteristics of chitosan nanoparticles showed that the highest intensity was 15.69 nm, with a polydispersity index of 0.346 and a zeta potential of -26.1 mV. The morphology of chitosan nanoparticles was observed by scanning electron microscopy, energy-dispersive x-ray spectroscopy (SEM-EDX) at 7,500 times magnification. Several elements, such as C and O, were found as constituent elements of chitosan, whereas Mg, Al, P, and Ca, were metal impurities of the shell. Na was derivate from NaTTP, a reactant from mangrove crab nano chitosan. The results of antimicrobial activity revealed that 1% (P4) chitosan extract showed highest zone of inhibition i.e. 13.55 mm and 13.43 mm against Staphylococcus aureus and Staphylococcus epidermidis, respectively.

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“…Our data showed that the synergistic effect of WPEO and TiO 2 resulted in stronger antibacterial properties of the composite film, and that Gram-positive bacteria, represented by S. aureus and L. monocytogenes , were more sensitive to the composite film added with WPEO than Gram-negative bacteria ( E. coli and Salmonella ). This might be due to the fact that the outer layer membrane of the Gram-negative bacteria contained large amount of lipopolysaccharide, which was relatively impermeable to lipophilic compounds ( 37 , 57 ). Our results were consistent with several previous reports that the antibacterial activity of EOs against Gram-positive bacteria was significantly higher than that of Gram-negative bacteria ( 34 , 39 ).…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of chitosan/whey isolate protein active film containing TiO2 and white pepper essential oil

Wang

Lai

et al. 2022

Front. Nutr.

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Active packaging films are designed to improve quality and extend the food shelf life by incorporating functional active ingredients into biopolymer films. This study developed a bioactive film based on chitosan (CS) and whey isolated protein (WPI) incorporated with 0.01 wt% TiO2 and 0.1 wt% white pepper essential oil (WPEO). The physicochemical properties of the prepared film were also evaluated comprehensively. The results showed that water solubility and water vapor permeability of the film incorporated with TiO2 and WPEO were 25.09% and 0.0933 g mm m–2 h–1 KPa–1, respectively, which were significantly higher than those of other films (P < 0.05). In addition, the UV barrier properties of films incorporating TiO2 and WPEO have improved. The films were characterized by Fourier transform infrared (FTIR) and scanning electron microscopy (SEM). The FTIR results showed interactions between TiO2 and WPEO with CS/WPI compound, and the SEM results indicated a good incorporation of TiO2 into the composite films. The antioxidative and antibacterial properties of films were significantly enhanced by incorporating WPEO. According to results, the developed biocomposite film can be considered as a packaging material.

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In vitro antibacterial activity of gelatin-nanochitosan films incorporated with Zataria multiflora Boiss essential oil and its influence on microbial, chemical, and sensorial properties of chicken breast meat during refrigerated storage

Cited by 51 publications

References 45 publications

Application of Gelatin in Food Packaging: A Review

Application of Gelatin in Food Packaging: A Review

Characteristics and antibacterial activity of chitosan nanoparticles from mangrove crab shell (Scylla sp.) in Tarakan Waters, North Kalimantan, Indonesia

Preparation and characterization of chitosan/whey isolate protein active film containing TiO2 and white pepper essential oil

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