Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages

Esmaeili, Hossein; Cheraghi, Narjes; Khanjari, Ali; Rezaeigolestani, Mohammadreza; Basti, Afshin Akhondzadeh; Kamkar, Abolfazl; Aghaee, Ebrahim Molaee

doi:10.1016/j.meatsci.2020.108135

Cited by 128 publications

(51 citation statements)

References 45 publications

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“…Sausage samples (10 g ) were homogenized with 90 ml of 0.1% sterile solution of peptone water for 2 min, using a stomacher (Interscience) at 6 intervals during storage time (0, 2, 4, 6, 9, and 13 days). Afterward, appropriate decimal dilutions of each sample were prepared and cultivated in duplicate on the selected media and incubated, according to the procedure described by the culture media manufacturer, as follows: plate count agar (PCA) incubated at 30°C for 72 hr for the enumeration of total mesophilic bacteria and incubated at 7°C for 10 days for the enumeration of psychrotrophic bacteria; De Man, Rogosa and Sharpe agar (MRS agar) for lactic acid bacteria at 30°C for 72 hr; Violet red bile glucose agar (VRBGA) for Enterobactriacea at 37°C for 24 hr; and Palcam agar for L. monocytogenes at 30°C for 48 hr (Carballo et al., 2019; Esmaeili et al., 2020; Rezaeigolestani et al., 2017).…”

Section: Methodsmentioning

confidence: 99%

Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage

Ajourloo

Khanjari

Misaghi

et al. 2021

Food Science & Nutrition

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This study was done to evaluate the effects of different concentrations of Ziziphora clinopodioides essential oil (ZCEO) (0, 0.1, and 0.3%) and lysozyme (0 and 400 µg/g) on control of Listeria (L.) monocytogenes and also microbial, chemical, and organoleptic properties of Balkan type fresh sausage under modified atmosphere packaging (MAP) during 13‐day storage at refrigerated condition. Results revealed that treated sausages had a slower rate of increase in microbial count than control and sausages containing ZCEO (0.3%) and lysozyme (400 µg/g) possess the lowest microbial count at the end of the storage period. A reduction between 0.90 and 2.05 log CFU/g in L. monocytogenes was recorded for the treated sausage samples in comparison with control samples after 13 days of storage. Based on chemical findings, at the end of the storage, TVB‐N value in the control sample gradually increased to 34.30 mg/100 g, whereas TVB‐N values of the treated samples with each of the lysozyme and ZCEO alone or in combination were below 25 mg/100 g during the entire storage period. The final TBARS value for the control sample was 0.58 mg malondialdehyde/kg, while the TBARS values for the treated samples remained lower as 0.46 mg malondialdehyde/kg. Regarding sensory attributes, adding ZCEO results in insignificant lower scores in odor and taste than control in the early days of the study (p > .05). It can be argued that ZCEO alone or in combination with lysozyme showed good antimicrobial and antioxidant activities and may have this potential to be used as a preservative in fresh sausage without any significant adverse sensory effects (p > .05).

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Section: Methodsmentioning

confidence: 99%

Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage

Ajourloo

Khanjari

Misaghi

et al. 2021

Food Science & Nutrition

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“…As examples of recent works, Farhan et al [26] applied active edible packaging films based on semi-refined κ-carrageenan incorporated with a water extract of germinated fenugreek seeds, with antimicrobial and antioxidant activities, to extend shelf-life of fresh chicken breast. Esmaeili et al [27] developed chitosan and whey protein films combined with free or nanoencapsulated garlic essential oil to extend the shelf life of refrigerated vacuum-packed sausages. These active films retarded lipid oxidation and the growth of the main spoilage bacterial groups studied.…”

Section: Introductionmentioning

confidence: 99%

Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

et al. 2020

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Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.

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“…In this regard it is necessary to investigate the specific interactions between the polymer matrix and the EOs composition in order to determine the effectiveness of EOs as active ingredients. Application of whey proteins with EOs in EF has been investigated by several researchers showing the EOs’ antimicrobial effect, the excellent oxygen barrier properties, transparency but the relatively low water vapor permeability of the films [ 10 , 11 , 12 ]. To favor film formations, the whey proteins should undergo thermal denaturation, above 70 °C.…”

Section: Introductionmentioning

confidence: 99%

Thyme Antimicrobial Effect in Edible Films with High Pressure Thermally Treated Whey Protein Concentrate

Bleoancă

Enachi

Borda

2020

Foods

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Application of high pressure-thermal treatment (600 MPa and 70 °C, 20 min) for obtaining edible films functionalized with thyme extracts have been studied in order to evaluate the antimicrobial capacity of films structure to retain and release the bioactive compounds. The high pressure-thermally treated films (HPT) were compared with the thermally treated (TT) ones (80 ± 0.5 °C, 35 min). The film structures were analyzed and the sorption isotherms, water vapor permeability, antimicrobial activity and the volatile fingerprints by GC/MS were performed. The HPT film presented more binding sites for water chemi-sorption than TT films and displayed significantly lower WVP than TT films (p < 0.05). TT films displayed slightly, but significant higher, antimicrobial activity (p < 0.05) against Geotrichum candidum in the first day and against Bacillus subtilis in the 10th day of storage. The HPT film structure had ~1.5-fold higher capacity to retain volatiles after drying compared to TT films. From the HPT films higher amount of p-cymene and α-terpinene was volatilized during 10 days of storage at 25 °C, 50% RH while from the TT films higher amount of caryophyllene and carvacrol were released. During storage HPT films had a 2-fold lower capacity to retain monoterpenes compared to TT films.

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Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages

Cited by 128 publications

References 45 publications

Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage

Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage

Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

Thyme Antimicrobial Effect in Edible Films with High Pressure Thermally Treated Whey Protein Concentrate

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