Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin

Alparslan, Yunus; Yapıcı, Hatice Hasanhocaoğlu; Metin, Cansu; Baygar, Tuba; Günlü, Ali; Baygar, Taçnur

doi:10.1016/j.lwt.2016.04.066

Cited by 105 publications

(59 citation statements)

References 41 publications

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“…Packaging systems with bioactive properties inherited from natural antimicrobial ingredients have been demonstrated to delay the microbial spoilage of several food products (Arfat et al, ). Orange leaf essential oil as a bioactive ingredient for a gelatin‐based film has been reported to inherit the antimicrobial properties to the film against five food‐borne bacteria (Alparslan et al, ). Based on the antimicrobial properties of A. racemosus , Noor et al () reported a significant ( p < 0.05) impact of the developed film on the TPC and PC of the goat meat sausages during the entire period of storage.…”

Section: Resultsmentioning

confidence: 99%

Tinospora cordifolia:A novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products

Kalem

Bhat

Kumar

et al. 2018

J Food Process Preserv

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The aim of the study was to develop a novel bioactive calcium alginate edible film for meat products based on the antioxidant and antimicrobial properties of Tinospora cordifolia, a newly proposed bioactive ingredient. Goat meat sausages were utilized as a model system to analyse the efficacy of the developed films with different concentration of T. cordifolia viz. 0.0% (T1), 0.50% (T2), and 1.0% (T3) along with a control (without edible film). Significant (p < 0.05) lower values were observed for thiobarbituric acid reacting substances (mg malonaldehyde/kg), microbial counts (total plate, psychrophilic, and yeast and mould) and free fatty acid (% oleic acid) for the products packaged in T. cordifolia containing edible films. Significant (p < 0.05) impact of T. cordifolia was also observed on the sensory scores of the products. The results suggest a strong bioactive potential of T. cordifolia as an ingredient for development of bioactive and biodegradable edible films for muscle foods. Practical applications The present study demonstrated the potential of T. cordifolia as a novel bioactive ingredient for the production of edible films with strong antimicrobial and antioxidant properties for effective retardation of lipid oxidative changes and other changes associated with storage of meat products. The application of these films on the surface of the meat products could help in improving the storage quality and microbial stability without impairing their sensorial quality. This study reports for the first time the use of T. cordifolia as a novel additive for the development of bioactive edible and biodegradable films.

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Section: Resultsmentioning

confidence: 99%

Tinospora cordifolia:A novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products

Kalem

Bhat

Kumar

et al. 2018

J Food Process Preserv

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show abstract

“…Alparslan et al added different amounts of essential oils obtained from orange (Citrus sinensis (L.) Osbeck) leaves into an edible gelatin coating solution with noticeable effects on the quality and shelf-life of shrimp covered by this edible film coating. The total viable counts, psychrotrophic bacteria counts and Enterobacteriaceae were determined [37]. Zhang et al [40] used cinnamon bark and soybean oils in antimicrobial sodium alginate coatings, showing complete inhibition of L. monocytogenes, Salmonella enterica (S. enterica) and Escherichia coli O157:H7 (E. coli O157:H7) inoculated on cantaloupes after 15 days of storage.…”

Section: Antimicrobial Agentsmentioning

confidence: 99%

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

et al. 2017

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Abstract:The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

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“…The antioxidant activity evaluation of the obtained film forming solutions showed an optimum DPPH scavenging activity around 52% with 2% of essential oil. In addition, in this study, it was demonstrated that the coating improved the quality of shrimp during the storage period in terms of chemical indices determined in shrimp meat, preserving shrimp quality during cold storage with a shelf-life extension of 10 days [32].…”

Section: Antioxidant Agentsmentioning

confidence: 64%

“…Similar results were obtained by Alparslan et al when studying the antimicrobial activity of gelatin-based films with orange leaf essential oil against five food-borne bacteria by the agar well-diffusion method. The gelatin film including 2% essential oil showed the highest antimicrobial effect against all microorganisms with inhibition zones of 14.5 ± 0.7 mm for S. aureus and 19.0 ± 1.4 mm for E. coli [32]. Antibacterial activity of fish skin gelatin films incorporating peppermint and citronella oils at 10%, 20% and 30% were studied by Yanwong et al, obtaining a growth inhibition of E. coli and S. aureus higher than 80% at 10% loading of each oil [33].…”

Section: Antimicrobial Agentsmentioning

confidence: 99%

Gelatin-Based Films and Coatings for Food Packaging Applications

et al. 2016

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This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

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Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin

Cited by 105 publications

References 41 publications

Tinospora cordifolia:A novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products

Tinospora cordifolia:A novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

Gelatin-Based Films and Coatings for Food Packaging Applications

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