Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf life of ground beef

Talebi, Fazeleh; Misaghi, Ali; Khanjari, Ali; Kamkar, Abolfazl; Gandomi, Hassan; Rezaeigolestani, Mohammadreza

doi:10.1016/j.lwt.2018.05.067

Cited by 68 publications

(47 citation statements)

References 35 publications

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“…Evaluating the color indexes of the films showed that the transparency ( L *) and redness ( a *) of PLA films did not change significantly in terms of statistical analysis after adding NCS (PLA/NCS). It was in line with other studies that noted the transparency of PLA films does not change after mixing with nanoparticles (Khodayari et al., 2019; Rezaeigolestani et al., 2017; Talebi et al., 2018). By contrast, the yellowness ( b *) of the composite PLA/NCS film was significantly different from that of plain PLA film, although it was not clear to the human eye.…”

Section: Resultssupporting

confidence: 92%

“…In other words, the addition of PEO to the composite PLA/NCS film influenced all color indexes and the transparency, so increasing the essence concentration led to a decrease in transparency and a * indicator as well as an increase in b * indicator compared to the composite PLA/NCS film without essential oil. Such findings have been reported by other related researches (Liu et al., 2016; Talebi et al., 2018). Talebi et al.…”

Section: Resultssupporting

confidence: 89%

“…Talebi et al, 2018). By contrast, the yellowness (b*) of the composite PLA/NCS film was significantly different from that of plain PLA film, although it was not clear to the human eye.…”

mentioning

confidence: 86%

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Development of a novel active packaging film to retain quality and prolong the shelf life of fresh minced lamb meat

Bafroee

Khanjari

Teimourifard

et al. 2020

J. Food Process. Preserv.

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The lamb meat is a wealth source of proteins (18%-20%), vitamins (thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, and cobalamin), and minerals including iron and phosphorus. Based on existing reports, lamb has a perfect fatty acid composition and contains a lot of long chain unsaturated fatty acids compared to beef (Raes, De Smet, & Demeyer, 2004). This kind of meat is very prone to lipid oxidation during distribution and storage processes. Thus, using an appropriate package can be useful to enhance its safety and shelf life (Camo, Beltrán, & Roncalés, 2008; Karabagias, Badeka, & Kontominas, 2011). Plastics originating from petroleum products (such as polyesters, polyamides) are used extensively in conventional packaging, which is completely non-biodegradable and cause environmental pollution. To this end, the replacement of new packaging systems is considered as an essential requirement in the food packaging industry (Santiago-Silva et al., 2009). Polylactic acid (PLA) is a thermoplastic polyester with a linear chain which is obtained by renewable materials, and lactic acid as its constituent monomer is attained from the fermentation of the basic plant materials such as corn and cassava. PLA is characterized by desirable attributes like transparency and inhibition

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 89%

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Development of a novel active packaging film to retain quality and prolong the shelf life of fresh minced lamb meat

Bafroee

Khanjari

Teimourifard

et al. 2020

J. Food Process. Preserv.

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“…This alongside with the antibacterial activity of SOE and LPS probably could improve sensory acceptability of the treated samples. However, desirable sensory impacts of herbal EOs (added to foods directly or indirectly via packaging films) have frequently been reported particularly in spicy foods such as meat products (Jayasena & Jo, ; Khanjari et al, ; Rezaeigolestani et al, ; Šojić et al, ; Talebi et al, ).…”

Section: Resultsmentioning

confidence: 99%

Comparative evaluation of edible films impregnated with sage essential oil or lactoperoxidase system: Impact on chemical and sensory quality of carp burgers

Ehsani

Hashemi

Aminzare

et al. 2019

J Food Process Preserv

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The aim of this study was to examine alginate (AL), chitosan (CH), and gelatin (ZH) films incorporated with Salvia officinalis essential oil (SOE) or lactoperoxidase system (LPS) for their antioxidant characteristics, and their effects on main chemical spoilage parameters (Total volatile basic nitrogen [TVB‐N], thiobarbituric acid reactive substances [TBARs], peroxide value [PV], and free fatty acids [FFA]), and sensorial characteristics of refrigerated carp burgers. A good correlation was observed between total phenolic content and DPPH radical scavenging activity of the developed films. Among the active composites, the minimum TVB‐N (10.61 mg/100 g), TBARs (3.11 mg of malonaldehyde/kg), and FFA (5.34% of oleic acid) values were recorded for the samples treated with CH/LPS, on the final day of storage, while gelatin films were least effective. Sensory evaluation revealed that the burgers treated with active CH and AL films received better scores, especially for odor and overall acceptability attributes, compared to untreated control sample. Practical applications This manuscript addresses an important area in active food packaging by developing and comparing bioactive edible films based on natural ingredients. Biodegradable active films were developed based on alginate, chitosan, and gelatin with sage essential oil and lactoperoxidase system. Considering all the health concerns related to synthetic chemical preservatives, the potential relevance of using these newly packaging films in foods products was emphasized. This manuscript will be of interest to food science researchers from the perspective of presenting natural‐based packaging films for extending foods shelf life.

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“…Composite based on PLA and nanocellulose loaded with plant essential oils (from Mentha piperita or Bunium percicum ) were used to extend shelf life for grounded beef up to 12 days in refrigerated condition [ 171 ]. While the authors report no significant differences of WVP when adding nanocellulose to PLA, the values decrease to 50% when essential oils are added.…”

Section: Biodegradable Polymeric Antimicrobial Packagingmentioning

confidence: 99%

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

Motelică

Ficai

et al. 2020

Foods

248

134

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This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package’s antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.

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Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf life of ground beef

Cited by 68 publications

References 35 publications

Development of a novel active packaging film to retain quality and prolong the shelf life of fresh minced lamb meat

Development of a novel active packaging film to retain quality and prolong the shelf life of fresh minced lamb meat

Comparative evaluation of edible films impregnated with sage essential oil or lactoperoxidase system: Impact on chemical and sensory quality of carp burgers

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

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