Self-assembled carboxymethyl chitosan/zinc alginate composite film with excellent water resistant and antimicrobial properties for chilled meat preservation

Liu, Wenlong; Kang, Shuai; Xue, Jinai; Chen, Sheng; Yang, Wenshuai; Yan, Bin; Liu, Dayu

doi:10.1016/j.ijbiomac.2023.125752

Cited by 22 publications

(3 citation statements)

References 41 publications

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“…Abdel Aziz and Salama ( 2021 ) evaluated edible coatings based on calcium alginate in combination with aloe vera and garlic oil and reported significant antimicrobial properties of CA coatings against G‐negative and G‐positive bacteria. Liu et al ( 2023 ) also assessed the effects of a self‐assembled carboxymethyl chitosan/zinc alginate composite film on the quality attributes of pork meat. The authors reported high antimicrobial attributes of alginate films in the presence of chitosan/zinc against spoilage bacteria.…”

Section: Resultsmentioning

confidence: 99%

“…Edible films and coatings, as novel and efficient approaches, particularly in combination with natural preservatives to improve shelf life of meat and meat products, are mainly derived from polysaccharides (e.g., gum, alginate, and chitosan) and proteins (e.g., zein and whey; Dehghani et al, 2018 ; Javaherzadeh et al, 2020 ; Liu et al, 2023 ; Yu et al, 2019 ). Gelatin is known as one of the most practical coating materials because of its low permeability against oil, aroma, and gas and its good gelling and film‐forming properties (Ramos et al, 2016 ; Yu et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

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The effects of double gelatin containing chitosan nanoparticles–calcium alginate coatings on the stability of chicken breast meat

Safari,

Yaghoubi,

Marcinkowska‐Lesiak

et al. 2023

Food Science & Nutrition

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The effects of gelatin coatings (2% and 4%) containing chitosan nanoparticles (ChNPs; 1% and 2%), in combination with calcium‐alginate coatings (CA; 2%), on quality attributes and shelf life of chicken breast meat were evaluated at 4°C for 12 days. The results indicated that double‐active gelatin–calcium alginate coatings had significant (p < .05) effects on moisture and protein content. Incorporation of ChNPs into double gelatin‐CA coatings led to significant reduction (p < .05) in TBARS, pH, and TVB‐N values at the end of storage. The counts of total viable count (TVC), coliforms, yeasts, and molds were significantly (p < .05) lower in all coated samples, particularly in treated samples by 4% gelatin containing 2% ChNPs + 2% CA coatings (6.85, 6.78, and 5.91 log CFU/g, respectively, compared with 8.35, 8.76, and 7.71 log CFU/g in control) at the end of keeping time. The results of sensory attributes showed that the coated samples had higher overall acceptability scores compared with the untreated samples. A synergistic relationship between the concentrations of gelatin and ChNPs was observed in maintaining the quality characteristics of meat samples during storage. Therefore, this study aims to evaluate the performance of double gelatin coating containing ChNPs in combination with CA coating in the storage quality improvement of chicken breast meat stored for 12 days at 4 °C to develop novel and practical coatings for meat and meat products.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The effects of double gelatin containing chitosan nanoparticles–calcium alginate coatings on the stability of chicken breast meat

Safari,

Yaghoubi,

Marcinkowska‐Lesiak

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…In addition, Liu et al used a self-assembling composite membrane made of carboxymethyl chitosan and zinc alginate to preserve refrigerated meat. The membrane demonstrated significant water resistance and antibacterial properties [21]. Sela's research group synthesized derivatives of carboxymethyl chitosan grafted with quercetin through a Schiff base reaction in one step.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Antioxidant Activity of New Carboxymethyl Chitosan Derivatives Bearing Quinoline Groups

Wang,

Guo,

Liang

et al. 2023

Marine Drugs

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A total of 16 novel carboxymethyl chitosan derivatives bearing quinoline groups in four classes were prepared by different synthetic methods. Their chemical structures were confirmed by Fourier-transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR), and elemental analysis. The antioxidant experiment results in vitro (including DPPH radical scavenging ability, superoxide anion radical scavenging ability, hydroxyl radical scavenging ability, and ferric reducing antioxidant power) demonstrated that adding quinoline groups to chitosan (CS) and carboxymethyl chitosan (CMCS) enhanced the radical scavenging ability of CS and CMCS. Among them, both N, O-CMCS derivatives and N-TM-O-CMCS derivatives showed DPPH radical scavenging over 70%. In addition, their scavenging of superoxide anion radicals reached more than 90% at the maximum tested concentration of 1.6 mg/mL. Moreover, the cytotoxicity assay was carried out on L929 cells by the MTT method, and the results indicated that all derivatives showed no cytotoxicity (cell viability > 75%) except O-CMCS derivative 1a, which showed low cytotoxicity at 1000 μg/mL (cell viability 50.77 ± 4.67%). In conclusion, the carboxymethyl chitosan derivatives bearing quinoline groups showed remarkable antioxidant ability and weak cytotoxicity, highlighting their potential use in food and medical applications.

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Influence of carboxymethyl chitosan on selective flotation separation of smithsonite from calcite with sodium oleate

Yu,

Ding,

Yuan

et al. 2024

Advanced Powder Technology

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Self-assembled carboxymethyl chitosan/zinc alginate composite film with excellent water resistant and antimicrobial properties for chilled meat preservation

Cited by 22 publications

References 41 publications

The effects of double gelatin containing chitosan nanoparticles–calcium alginate coatings on the stability of chicken breast meat

The effects of double gelatin containing chitosan nanoparticles–calcium alginate coatings on the stability of chicken breast meat

Preparation and Antioxidant Activity of New Carboxymethyl Chitosan Derivatives Bearing Quinoline Groups

Influence of carboxymethyl chitosan on selective flotation separation of smithsonite from calcite with sodium oleate

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