Pullulan or chitosan based active coating by incorporating polyphenols from lemon peel in raw poultry meat

Maru, Vishva; Gupta, Sumit; Ranade, Vaijayanti; Variyar, Prasad S.

doi:10.1007/s13197-020-04841-4

Cited by 10 publications

(7 citation statements)

References 27 publications

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“…The efficiency of citrus extracts was previously proven by Contini et al [ 45 ] who demonstrated a reduction in MDA equivalents in cooked turkey meat packaged with a polyethylene terephthalate (PET) loaded with 0.46 mg/cm 2 of a commercial citrus extract for a 4-day period. Maru et al [ 46 ] evaluated the possible effectiveness of lemon polyphenols incorporated into chitosan and pullulan active coatings. While chitosan loaded with lemon polyphenols (3%) was able to slow the formation of MDA in poultry meat for 16 days of storage, the pullulan active coating with 3% polyphenols accelerated MDA formation at the 9th storage day [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat

Andrade

Barbosa

Mariño-Cortegoso

et al. 2023

Foods

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Low-density polyethylene-based packaging with 4% lemon extract (LDPE/4LE) and two polylactic-based (PLA) packaging materials with 4% and 6% lemon extract (PLA/PEG/4LE and PLA/6LE) were produced. O2 and water permeability tests were performed, the total and individual phenolic compounds content were measured, and the films’ antioxidant activities were determined. The films’ ability to delay lipid oxidation was tested in two model foods: almonds, packaged with LDPE/4LE, PLA/4LE and PLA/6LE for a maximum period of 60 days at 40 °C (accelerated assay); and beef meat, packaged with the PLA/6LE for a maximum period of 11 days at 4 °C. The LE improved the WVP in all of the active films by 33%, 20% and 60% for the LDPE/4LE, PLA/4LE and PLA/6LE films, respectively. At the end of 10 days, the migration of phenolic compounds through the PLA films was measured to be 142.27 and 114.9 μg/dm2 for the PLA/4LE and PLA/6LE films, respectively, and was significantly higher than phenolic compounds migration measured for the LDPE/4LE (15.97 μg/dm2). Naringenin, apigenin, ferulic acid, eriocitrin, hesperidin and 4-hydroxybenzoic acid were the main identified compounds in the PLA, but only 4-hydroxybenzoic acid, naringenin and p-coumaric acid were identified in the LDPE films. Regarding the films’ ability to delay lipid oxidation, LDPE/4LE presented the best results, showing a capacity to delay lipid oxidation in almonds for 30 days. When applied to raw beef meat, the PLA/6LE packaging was able to significantly inhibit lipid oxidation for 6 days, and successfully inhibited total microorganisms’ growth until the 8th day of storage.

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Section: Resultsmentioning

confidence: 99%

LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat

Andrade

Barbosa

Mariño-Cortegoso

et al. 2023

Foods

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“…Furthermore, the assessment of LPP3 and LPP6 doses revealed that while they exhibit some anti-coccidial effects at these concentrations, these effects are considerably less pronounced compared with AT in terms of mitigating typical coccidiosis symptoms or enhancing growth performance. Numerous studies have investigated the antimicrobial properties of lemon peels, demonstrating their broad-spectrum effectiveness [30]. Ishaq et al [26] reported a reduction in oocysts shedding and improvement in the lesion score in broilers supplemented with 125, 250, and 750 mg/kg Citrus aurantium L. ethanolic leaf extract against experimental E. tenella infection.…”

Section: Discussionmentioning

confidence: 99%

Effect of Lemon (Citrus limon, L.) Peel Powder on Oocyst Shedding, Intestinal Health, and Performance of Broilers Exposed to E. tenella Challenge

Hafeez,

Ahmad,

Naz

et al. 2023

Animals

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To date, no study has reported the anticoccidial effect of lemon peel powder in broilers. Coccidiosis, caused by Eimeria species, is the prevalent enteric parasitic disease in poultry. Although certain chemical drugs have been used for their control, concerns regarding drug residues and the development of resistance in chickens have arisen among consumers. In this study, a total of 300 Ross 308 broiler chicks were randomly allocated into five groups (five equal replicates of 12 animals). The first group served as the control and did not receive any specific treatment (NC). The second group, referred to as the positive control (PC) group, was deliberately exposed to Eimeria tenella. The third group was challenged with E. tenella and also received treatment with amprolium (1 g/kg) and was designated as AT. The fourth and fifth groups were challenged with E. tenella and simultaneously supplemented with lemon peel powder at a dosage of 3 g/kg (LPP3) and 6 g/kg (LPP6). Sporulated E. tenella oocysts (5 × 104/mL bird) on day 22 of the experiment were administered to the infected broiler chickens. The results indicated that in comparison with the NC, all Eimeria-treated birds exhibited significantly (p < 0.05) lower growth performance. However, a notable improvement was observed when infected birds also received a supplement of LPP3 and LPP6 in their feed. Both LPP3 and LPP6 supplementation significantly (p < 0.05) reduced mortality, lesion scores, and oocyst per gram (OPG) of feces compared with the PC group. Additionally, the histological features of the cecum revealed that villus height, villus width, and crypt depth were partially restored under supplementation with LPP3 and LPP6 in the infected birds. Overall, the results demonstrate that Eimeria-infected birds supplemented with LPP3 and LPP6 exhibited improved growth performance, reduced OPG, lowered intestinal coccidiosis lesion scores, and enhanced intestinal histological features.

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“…The antibacterial effect of the chitosan-based coatings incorporated with polyphenols of lemon peel extract in raw poultry meat is reported by previous studies. The fillets coated with chitosan in combination with lemon peel extract showed longer bacterial lag phases and growth inhibition (Maru et al, 2021). Moreno et al (2018) found that Gel/ starch composite coating incorporated with lauroyl-l-arginine ethyl ester significantly extended the shelf life of chicken breast fillets during 20-day of cold storage and decreased total coliform and Escherichia coli count compared to the control (Moreno et al, 2018).…”

Section: Enterobacteriaceae Countmentioning

confidence: 99%

Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration

Azizkhani,

Kavosi,

Partovi

2023

Food Science & Nutrition

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The preserving potential of biopolymer coatings can be improved by adding natural antimicrobial and antioxidant compounds. The objective of this study was to evaluate the effect of natural coatings (gelatin (Gel), chitosan (Ch), and modified starch (MS)) incorporated with bitter orange peel extract (BOE) on the quality of the chicken fillets during cold. BOE had a high amount of phenolic compounds (145.28 mgGAE/g). Coating the fillets with pure BOE exerted a higher inhibitory effect against bacterial growth compared to composite coatings without extract. Lower microbial count (2–3 log CFU/g on days 9 and 12 of storage) was observed in the samples coated with composite biopolymers incorporated with BOE in comparison to the coatings without BOE. Composite coatings of Gel/MS/BOE showed lower FFA in the fillets followed by Gel/Ch/BOE and MS/Ch/BOE. The lowest TVB‐N belonged to MS/Ch/BOE followed by Gel/Ch/BOE and Gel/MS/BOE which were 17.05, 17.39, and 19.40 mg/100 g at the end of the storage. Among the samples, pure BOE, Gel/MS/BOE, Gel/Ch/BOE, and MS/Ch/BOE showed the lowest peroxide value and the coatings containing chitosan had a slower rate of hydroperoxide generation. Drip loss showed a descending trend in all coated samples except for an enhancement in control and BOE‐coated fillets, 6.42% and 6.39%, respectively, on day 12 of storage. Samples coated with Gel/MS and Gel/MS/BOE had the lowest drip loss during the storage period (5.96% and 5.98%, respectively). It should be noted that coatings containing chitosan had higher antimicrobial and antioxidant effects. The effect of the coatings as antimicrobial barriers and preservative agents were as follows: Gel/Ch/BOE > MS/Ch/BOE > Gel/MS/BOE. It can be concluded that the applied composite coatings in this work have a high potential to maintain and improve the quality of raw chicken fillets during storage in the refrigerator.

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Pullulan or chitosan based active coating by incorporating polyphenols from lemon peel in raw poultry meat

Cited by 10 publications

References 27 publications

LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat

LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat

Effect of Lemon (Citrus limon, L.) Peel Powder on Oocyst Shedding, Intestinal Health, and Performance of Broilers Exposed to E. tenella Challenge

Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration

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