Physical properties and antimicrobial activities of porcine meat and bone meal protein films containing coriander oil

et al. 2017

J Food Process Preserv

In this study, gelatin extracted from dried Alaska pollock by‐product (DAPG) was used as an edible film and coating source. Rosewood essential oil (RO) or pine needle extract (PE) was incorporated into the DAPG film and coating to provide antioxidant and antimicrobial activities. The DAPG film containing 1.0% PE had desirable physical properties as well as superior functional activities compared with the DAPG film containing 1.0% RO. The DAPG film and coating containing PE were then applied to “Kyoho” grape berries. Grape berries treated with the DAPG coating had lower populations of total aerobic bacteria and yeast and molds compared with the control after 20 days of storage and these differences were 3.62 and 1.46 log CFU g−1, respectively. Furthermore, the grape berries exhibited lesser weight loss and changes in anthocyanin content than the control, suggesting that DAPG coating is effective for the quality maintenance of grape berries during storage. Practical application The quality maintenance of “Kyoho” grape berries is needed due to postharvest spoilage during storage. Conventional methods such as modified atmosphere packaging and sulfur dioxide treatment may have inefficient effect and sulfite residue problems. Therefore, development of edible film and coating prepared from fish gelatin and the incorporation of essential oil or plant extract as an antioxidant or antimicrobial agent in this study can be a new approach to prevent postharvest loss of “Kyoho” grape berries during storage.

Section: Resultssupporting

confidence: 91%

Application of gelatin film and coating prepared from dried alaska pollock by-product in quality maintanance of grape berries

et al. 2017

J Food Process Preserv

“…The protein molecular weight pattern of SSG was determined by SDS‐PAGE according to the method described by Lee et al . (). The sample solution containing SSG (200 mg) in distilled water (10 mL) was blended with the same volume of sample buffer (10% SDS, 1 m Tris–HCl, 5% dithiothreitol, 50% glycerol and 1% bromophenol blue).…”

Section: Methodsmentioning

confidence: 97%

Production and characterisation of skate skin gelatin films incorporated with thyme essential oil and their application in chicken tenderloin packaging

et al. 2016

Int J of Food Sci Tech

Self Cite

In this study, skate skin gelatin (SSG) was used as a new biodegradable film source and a SSG film was prepared. In addition, thyme essential oil (TEO) was incorporated in the SSG film as an antimicrobial agent for the preparation of an antimicrobial film. The tensile strength (TS) of the film decreased, whereas elongation at break (E) increased by the addition of TEO. The SSG film containing TEO showed increased antimicrobial activity against Listeria monocytogenes and Escherichia coli O157:H7 as TEO concentration increased. To apply the SSG film to food packaging, chicken tenderloin samples were wrapped with the film containing 1% TEO. The packaging of chicken tenderloin with the TEO-containing SSG film inhibited the growth of L. monocytogenes and E. coli O157:H7 compared to the control during storage. Therefore, the SSG film with added TEO has potential as active food packaging to extend the shelf life of chicken tenderloin.

“…To produce a value‐added product, FM can be used as a base material for protein films. In addition, for improving the physical properties of these protein films, suitable plasticisers and cross‐linking agents can be incorporated (Lee et al ., ).…”

Section: Introductionmentioning

confidence: 97%

“…Plasticisers make protein films flexible by decreasing their glass transition temperature (Lee et al ., ). In addition, cross‐linking agents can be used to enhance the mechanical properties and water barrier properties of films (Friesen et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Preparation and application of a flaxseed meal protein film containing lemongrass (Cymbopogon citratus) oil

et al. 2016

Int J of Food Sci Tech

Self Cite

Flaxseed meal protein (FMP) films were prepared, and their mechanical properties (tensile strength (TS) and elongation at break (E) values), water vapour permeability, optical properties and thermogravimetric analysis were evaluated. Briefly, 5 g FMP, 2 g fructose and 0.03 g ferulic acid were required for the optimal preparation of an FMP film. The TS and E values of the FMP film were 13.12 MPa and 61.90%, respectively. Furthermore, different amounts of lemongrass oil (LE) were incorporated into the FMP film to prepare an antimicrobial film. Wrapping pen shell adductor muscle with the FMP film containing 1.0% LE reduced the counts of inoculated Listeria monocytogenes and Escherichia coli O157:H7 compared with those in the control, after storage at 4°C for 12 day. Consequently, packaging with FMP film containing 1.0% LE can be useful in improving the quality of pen shell adductor muscle during storage.