Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

“…This means that redness of samples decreased during storage. The reason might be the presence of brownness from oxidization of proteins and lipids during storage (Botsoglou, Christaki, Fletouris, Florou‐Paneri, & Spais, ; Cardoso et al, ; Chmiel, Roszko, Adamczak, Florowski, & Pietrzak, ; Sadeghinejad, Amini Sarteshnizi, Ahmadi Gavlighi, & Barzegar, ). ∆E value in 2 or 5 months featured high level which meant big change in color.…”

“…The characteristics of edible coatings and their physicochemical nature have been given great interest (Fang, Lin, Warner, & Ha, 2018;Hassannejad, Nouri, Soltani, & Molavi, 2019). Macromolecules of protein, starch, modified starch, and polysaccharides have been applied in edible coating for preservation (Abdulkareem, Abdalsalam, & Bohan, 2019;Cardoso et al, 2019;Hassannejad et al, 2019). Chitosan (CS) coating is a nontoxic, attractive, and natural coating agent used in the food industry for inhibiting microorganism proliferation and lipid oxidization (Abdulkareem et al, 2019;Bharathi, Ranjithkumar, Chandarshekar, & Bhuvaneshwari, 2019;Reesha, Panda, Bindu, & Varghese, 2015).…”

“…Chitosan (CS) coating is a nontoxic, attractive, and natural coating agent used in the food industry for inhibiting microorganism proliferation and lipid oxidization (Abdulkareem et al, 2019;Bharathi, Ranjithkumar, Chandarshekar, & Bhuvaneshwari, 2019;Reesha, Panda, Bindu, & Varghese, 2015). Use of additives in edible coating further enhances its activity in preservation by releasing antioxidants and antimicrobial substances (Ao et al, 2019;Cardoso et al, 2019). Thus, incorporation of chlorogenic acid (CGA) with chitosan coatings would exhibit oxygen barrier properties, since CGA has been known for its antioxidant activity (Gokoglu et al, 2012;Jiao, Wang, Yin, Xia, & Mei, 2018;Liu & Park, 2010).…”

Impact of gelatin nanogel coating containing thymol and nisin on the microbial quality of rainbow trout fillets and the inoculated Listeria monocytogenes

“…This compound has been reported to disrupt the membrane of sensitive cells through pore formation, thereby causing the efflux of cellular components (Govaris et al, 2010). Various studies have investigated the use of gelatin coating in meat products (Sun et al, 2019) (Jridi et al, 2020) (Cardoso et al, 2019) (Andevari & Rezaei, 2011) (Antoniewski et al, 2007), while limited research has been focused on the applications of nanogel for increasing the shelf life of these products (Rajaei et al, 2017) (Hadian et al, 2017), and no studies are available in the current literature to clarify the protective effects of natural antimicrobial-based nanogel coatings against foodborne pathogens in seafoods. The present study aimed to produce an edible nanogel coating with gelatin, nisin and thymol via ultrasound, assess its antibacterial effects on inoculated L. monocytogenes, maintain the microbial quality in fish fillets and evaluate the function of the active coating solution of the prepared gelatin nanogel.…”

Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

“…To date, many types of edible coatings have been applied to the surface of meat products to improve their quality during storage [10][11][12][13][14][15] According to Herring et al [16], gelatin 2 of 14 coatings have great potential in pork preservation because they delay lipid and protein oxidation and heme iron conversion, which occurs in meat during storage. However, similarly to polysaccharides, protein coatings exhibit relatively high values of water vapor permeability, which can be associated with their inherent hydrophilicity and the use of hydrophilic plasticizers [2,3,8].…”