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Komodromos D, Sergelidis D, Amvrosiadis I, Kontominas MG. Combined Effect of an Active AgIon ® Absorbent Pad and a Chitosan Coating on the Preservation of Fresh Beef. Foods 2024; 13:1387. [PMID: 38731758 PMCID: PMC11083966 DOI: 10.3390/foods13091387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
In the present study, the combined effect of an AgIon® antimicrobial absorbent (Ζ) pad and a chitosan coating (C) on the preservation of fresh beef stored aerobically at 5 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored for up to 10 days of storage. The microbiological data indicated that the C and chitosan coating plus absorbent pad (CZ) treatments were the most efficient in reducing total viable counts (TVC) by 4.09 and 3.53 log cfu/g compared to the control W and Z treatments on day 4 of storage (p < 0.05). An analogous reduction in the counts of the other microbial groups monitored was recorded. pH values were ca. 5.7 for treatments W and Z and 5.45 for treatments C and CZ on day 4 of storage (p < 0.05). The total volatile basic nitrogen (TVB-N) values remained <20 mg/100 g for all treatments on day 4 and for treatments C and CZ on day 10 of storage. The total color difference values decreased (p < 0.05) during storage for treatments W and Z, but remained constant for treatments C and CZ. Based on sensory, microbiological and physico-chemical data, beef shelf life was ca ^# + 3 days for samples W and Z and at least 10 + 3 days for samples C and CZ. Between the two antimicrobial treatments, chitosan was considerably more effective than the AgIon® antimicrobial absorbent pad, which showed practically no antimicrobial activity in direct contact with beef meat.
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Affiliation(s)
- Dimitrios Komodromos
- Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece;
- Department of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (D.S.); (I.A.)
| | - Daniel Sergelidis
- Department of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (D.S.); (I.A.)
| | - Ioannis Amvrosiadis
- Department of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (D.S.); (I.A.)
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2
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Karabagias VK, Giannakas AE, Andritsos ND, Moschovas D, Karydis-Messinis A, Leontiou A, Avgeropoulos A, Zafeiropoulos NE, Proestos C, Salmas CE. Νovel Polylactic Acid/Tetraethyl Citrate Self-Healable Active Packaging Films Applied to Pork Fillets' Shelf-Life Extension. Polymers (Basel) 2024; 16:1130. [PMID: 38675048 PMCID: PMC11054538 DOI: 10.3390/polym16081130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 04/12/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Nowadays, increased food safety and decreased food waste are two of the major global interests. Self-healable active packaging materials are an attractive option to achieve such targets. This property is critical for the hygiene and the consumption appropriateness of the food. Polylactic acid is a very promising polymeric matrix that potentially could replace the widely used low-density polyethylene due to its biobased origin and its easy biodegradable nature. The main drawback of this polymeric matrix is its brittle, fragile nature. On the other hand, tetraethyl citrate is a biobased approved food additive which became an attractive option as a plasticizer for industries seeking alternative materials to replace the traditional petrochemically derived compounds. A novel biobased film exhibiting self-healing behavior suitable for food-active packaging was developed during this study. Polylactic acid's brittleness was reduced drastically by incorporating tetraethyl citrate, and a random cut on the original self-repairing film was fully healed after 120 s. The optimum concentration of tetraethyl citrate in the polylactic acid was around 15% v/w with a water/oxygen barrier close to the relevant of polylactic acid and low migration. According to the EC50 parameter, the antioxidant activity was 300% higher than the relevant of pure polylactic acid, while according to the thiobarbituric acid and heme iron parameters, the film resisted lipid oxidation and deterioration. Finally, the total viable count parameter indicates the strong antimicrobial activity of this sample.
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Affiliation(s)
- Vassilios K. Karabagias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (V.K.K.); (N.D.A.); (A.L.)
| | - Aris E. Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (V.K.K.); (N.D.A.); (A.L.)
| | - Nikolaos D. Andritsos
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (V.K.K.); (N.D.A.); (A.L.)
| | - Dimitrios Moschovas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (D.M.); (A.K.-M.); (A.A.); (N.E.Z.)
| | - Andreas Karydis-Messinis
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (D.M.); (A.K.-M.); (A.A.); (N.E.Z.)
| | - Areti Leontiou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (V.K.K.); (N.D.A.); (A.L.)
| | - Apostolos Avgeropoulos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (D.M.); (A.K.-M.); (A.A.); (N.E.Z.)
| | - Nikolaos E. Zafeiropoulos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (D.M.); (A.K.-M.); (A.A.); (N.E.Z.)
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece;
| | - Constantinos E. Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (D.M.); (A.K.-M.); (A.A.); (N.E.Z.)
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3
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Giannakas AE, Baikousi M, Karabagias VK, Karageorgou I, Iordanidis G, Emmanouil-Konstantinos C, Leontiou A, Karydis-Messinis A, Zafeiropoulos NE, Kehayias G, Proestos C, Salmas CE. Low-Density Polyethylene-Based Novel Active Packaging Film for Food Shelf-Life Extension via Thyme-Oil Control Release from SBA-15 Nanocarrier. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:423. [PMID: 38470754 DOI: 10.3390/nano14050423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 02/20/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024]
Abstract
The use of natural raw substances for food preservation could provide a great contribution to food waste reduction, circular economy enhancement, and green process application widening. Recent studies indicated that the use of porous materials as adsorbents for natural essential oils provided nanohybrids with excellent antioxidant and antimicrobial properties. Following this trend in this work, a thymol oil (TEO) rich SBA-15 nanohybrid was prepared and characterized physiochemically with various techniques. This TEO@SBA-15 nanohybrid, along with the pure SBA-15, was extruded with low-density polyethylene (LDPE) to develop novel active packaging films. Results indicated that TEO loading was higher than other porous materials reported recently, and the addition of both pure SBA-15 and TEO@SBA-15 to the LDPE increased the water/oxygen barrier. The film with the higher thyme-oil@SBA-15 nanohybrid content exhibited a slower release kinetic. The antioxidant activity of the final films ignited after 48 h, was in the range of 60-70%, and was almost constant for 7 days. Finally, all tests indicated a sufficient improvement by the addition of thyme-oil@SBA-15 nanohybrids in the pure LDPE matrix and the concentration of wt. 10% of such nanocarriers provided the optimum final LDPE/10TEO@SBE-15 active packaging film. This material could be a potential future product for active packaging applications.
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Affiliation(s)
- Aris E Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Maria Baikousi
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
| | | | - Ioanna Karageorgou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - George Iordanidis
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | | | - Areti Leontiou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | | | | | - George Kehayias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece
| | - Constantinos E Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
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Carrapiso AI, Pimienta M, Martín L, Cardenia V, Andrés AI. Effect of a Chitosan Coating Enriched with an Olive Leaf Extract on the Characteristics of Pork Burgers. Foods 2023; 12:3757. [PMID: 37893650 PMCID: PMC10606866 DOI: 10.3390/foods12203757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Chitosan coatings have been investigated for improving food shelf-life. The addition of an olive leaf extract could enhance its beneficial effect. The aim of this study was to evaluate the effectiveness of an olive leaf extract added to a chitosan coating in delaying deterioration in refrigerated pork burgers without additives packaged under a 40% oxygen and 60% carbon dioxide modified atmosphere. Some general parameters (microbial counts, instrumental color and texture, and lipid and protein oxidation) were measured over the storage of pork burgers without coating (Control), with a chitosan-based coating (Chitosan) and with a chitosan-based coating enriched with an olive leaf extract (Chitoex). The coating impacted the effect of the storage time on most parameters. Both coatings were especially effective at limiting the changes that occur over time in the headspace gases, some texture parameters (hardness, gumminess, and chewiness) and lipid oxidation, although the effect on the microbial counts was weak. Chitoex was more effective than Chitosan at preventing changes in the headspace gases on day 11 and in lipid oxidation on all the sampling days. In conclusion, the Chitoex coating could be useful for prolonging the storage of pork burgers by preventing changes in texture and reducing lipid oxidation.
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Affiliation(s)
- Ana Isabel Carrapiso
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
| | - Manuel Pimienta
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
| | - Lourdes Martín
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
| | - Vladimiro Cardenia
- Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, Italy;
| | - Ana Isabel Andrés
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
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Giannakas AE, Karabagias VK, Moschovas D, Leontiou A, Karabagias IK, Georgopoulos S, Karydis-Messinis A, Zaharioudakis K, Andritsos N, Kehayias G, Avgeropoulos A, Proestos C, Salmas CE. Thymol@activated Carbon Nanohybrid for Low-Density Polyethylene-Based Active Packaging Films for Pork Fillets' Shelf-Life Extension. Foods 2023; 12:2590. [PMID: 37444330 DOI: 10.3390/foods12132590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
Τhe replacement of food packaging additives and preservatives with bio-based antioxidant/antibacterial compounds has been a common practice in recent years following the trend of bioeconomy and nanotechnology. Such bio-additives are often enclosed in nanocarriers for a controlled release process. Following this trend in this work, a thymol (TO)-rich activated carbon (AC) nanohybrid was prepared and characterized physicochemically with various techniques. This TO@AC nanohybrid, along with the pure activated carbon, was extruded with low-density polyethylene (LDPE) to develop novel active packaging films. The codenames used in this paper were LDPE/xTO@AC and LDPE/xAC for the nanohybrid and the pure activated carbon, respectively. X-ray diffractometry, Fourier-transform infrared spectroscopy, and scanning electron microscopy measurements showed high dispersity of both the TO@AC nanohybrid and the pure AC in the LDPE matrix, resulting in enhanced mechanical properties. The active film with 15 wt.% of the TO@AC nanohybrid (LDPE/15TO@AC) exhibited a 230% higher water/vapor barrier and 1928% lower oxygen permeability than the pure LDPE film. For this active film, the highest antioxidant activity referred to the DPPH assay (44.4%), the lowest thymol release rate (k2 ≈ 1.5 s-1), and the highest antibacterial activity were recorded, resulting in a 2-day extension of fresh pork fillets' shelf-life.
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Affiliation(s)
- Aris E Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | | | - Dimitrios Moschovas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
| | - Areti Leontiou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Ioannis K Karabagias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Stavros Georgopoulos
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | | | | | - Nikolaos Andritsos
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - George Kehayias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Apostolos Avgeropoulos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece
| | - Constantinos E Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
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6
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Shahrampour D, Razavi SMA. Novel antimicrobial/antioxidant
Eremurus luteus
root gum coating containing rosemary essential oil nanoemulsions for extension of chicken meat shelf life. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Affiliation(s)
- Dina Shahrampour
- Department of Food Safety and Quality Control Research Institute of Food Science and Technology Mashhad Iran
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad Iran
| | - Seyed M. A. Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad Iran
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7
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Tsitsos A, Economou V, Chouliara E, Koutouzidou G, Arsenos G, Ambrosiadis I. Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton. Microorganisms 2023; 11:microorganisms11020507. [PMID: 36838470 PMCID: PMC9961988 DOI: 10.3390/microorganisms11020507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/19/2023] Open
Abstract
Edible chitosan or alginate coatings and their combinations with oregano essential oil or olive oil, have been examined for their effect on the microbiological, physicochemical and organoleptic characteristics of mutton. The results indicated that these edible coatings can contribute to maintaining good quality characteristics and extending mutton shelf-life. The total mesophilic counts in mutton ranged from 3.48 to 8.00 log10 CFU/g, the total psychrophilic counts from 4.00 to 9.50 log10 CFU/g, the B. thermosphacta counts from 2.30 to 7.77 log10 CFU/g and the lactic acid bacteria counts from 2.00 to 5.85 log10 CFU/g. Chitosan coatings significantly (p < 0.05) reduced the total mesophilic, the total psychrophilic (1-2 log10 cfu/g), the B. thermosphacta and the lactic acid bacteria counts in mutton. Alginate exhibited a lower L* value and a higher a* value and chroma compared with the control and chitosan lots. No significant differences were observed in the chemical composition of meat pieces among the experimental groups. Oregano oil positively affected the sensory attributes of meat. The most favourable combination, based on the microbiological counts, the organoleptic characteristics and the shelf-life extension of mutton, was that of chitosan with oregano essential oil.
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Affiliation(s)
- Anestis Tsitsos
- Laboratory of Animal Food Products Hygiene and Veterinary Public Health, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Vangelis Economou
- Laboratory of Animal Food Products Hygiene and Veterinary Public Health, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Correspondence: ; Tel.: +30-2310-999875
| | - Eirini Chouliara
- Laboratory of Technology of Food Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Georgia Koutouzidou
- Department of Agriculture, School of Agricultural Sciences, University of Western Macedonia, 53100 Florina, Greece
| | - Georgios Arsenos
- Laboratory of Animal Husbandry, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Ioannis Ambrosiadis
- Laboratory of Technology of Food Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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A Comprehensive Review of the Development of Carbohydrate Macromolecules and Copper Oxide Nanocomposite Films in Food Nanopackaging. Bioinorg Chem Appl 2022; 2022:7557825. [PMID: 35287316 PMCID: PMC8917952 DOI: 10.1155/2022/7557825] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 02/07/2022] [Indexed: 02/08/2023] Open
Abstract
Background. Food nanopackaging helps maintain food quality against physical, chemical, and storage instability factors. Copper oxide nanoparticles (CuONPs) can improve biopolymers’ mechanical features and barrier properties. This will lead to antimicrobial and antioxidant activities in food packaging to extend the shelf life. Scope and Approach. Edible coatings based on carbohydrate biopolymers have improved the quality of packaging. Several studies have addressed the role of carbohydrate biopolymers and incorporated nanoparticles to enhance food packets’ quality as active nanopackaging. Combined with nanoparticles, these biopolymers create film coatings with an excellent barrier property against transmissions of gases such as O2 and CO2. Key Findings and Conclusions. This review describes the CuO-biopolymer composites, including chitosan, agar, cellulose, carboxymethylcellulose, cellulose nanowhiskers, carrageenan, alginate, starch, and polylactic acid, as food packaging films. Here, we reviewed different fabrication techniques of CuO biocomposites and the impact of CuONPs on the physical, mechanical, barrier, thermal stability, antioxidant, and antimicrobial properties of carbohydrate-based films.
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Ilyas RA, Aisyah HA, Nordin AH, Ngadi N, Zuhri MYM, Asyraf MRM, Sapuan SM, Zainudin ES, Sharma S, Abral H, Asrofi M, Syafri E, Sari NH, Rafidah M, Zakaria SZS, Razman MR, Majid NA, Ramli Z, Azmi A, Bangar SP, Ibrahim R. Natural-Fiber-Reinforced Chitosan, Chitosan Blends and Their Nanocomposites for Various Advanced Applications. Polymers (Basel) 2022; 14:polym14050874. [PMID: 35267697 PMCID: PMC8912483 DOI: 10.3390/polym14050874] [Citation(s) in RCA: 53] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/09/2022] [Accepted: 02/17/2022] [Indexed: 02/01/2023] Open
Abstract
There has been much effort to provide eco-friendly and biodegradable materials for the next generation of composite products owing to global environmental concerns and increased awareness of renewable green resources. This review article uniquely highlights the use of green composites from natural fiber, particularly with regard to the development and characterization of chitosan, natural-fiber-reinforced chitosan biopolymer, chitosan blends, and chitosan nanocomposites. Natural fiber composites have a number of advantages such as durability, low cost, low weight, high specific strength, non-abrasiveness, equitably good mechanical properties, environmental friendliness, and biodegradability. Findings revealed that chitosan is a natural fiber that falls to the animal fiber category. As it has a biomaterial form, chitosan can be presented as hydrogels, sponges, film, and porous membrane. There are different processing methods in the preparation of chitosan composites such as solution and solvent casting, dipping and spray coating, freeze casting and drying, layer-by-layer preparation, and extrusion. It was also reported that the developed chitosan-based composites possess high thermal stability, as well as good chemical and physical properties. In these regards, chitosan-based “green” composites have wide applicability and potential in the industry of biomedicine, cosmetology, papermaking, wastewater treatment, agriculture, and pharmaceuticals.
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Affiliation(s)
- Rushdan Ahmad Ilyas
- Faculty of Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, Johor, Malaysia; (A.H.N.); (N.N.)
- Centre for Advanced Composite Materials (CACM), Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, Johor, Malaysia
- Correspondence: (R.A.I.); (H.A.A.); (M.Y.M.Z.)
| | - Humaira Alias Aisyah
- Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.M.S.); (E.S.Z.)
- Advanced Engineering Materials and Composites Research Centre (AEMC), Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
- Correspondence: (R.A.I.); (H.A.A.); (M.Y.M.Z.)
| | - Abu Hassan Nordin
- Faculty of Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, Johor, Malaysia; (A.H.N.); (N.N.)
| | - Norzita Ngadi
- Faculty of Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, Johor, Malaysia; (A.H.N.); (N.N.)
| | - Mohamed Yusoff Mohd Zuhri
- Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.M.S.); (E.S.Z.)
- Advanced Engineering Materials and Composites Research Centre (AEMC), Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
- Correspondence: (R.A.I.); (H.A.A.); (M.Y.M.Z.)
| | - Muhammad Rizal Muhammad Asyraf
- Institute of Energy Infrastructure (IEI), Universiti Tenaga Nasional, Jalan IKRAM-UNITEN, Kajang 43000, Selangor, Malaysia;
| | - Salit Mohd Sapuan
- Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.M.S.); (E.S.Z.)
- Advanced Engineering Materials and Composites Research Centre (AEMC), Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Edi Syams Zainudin
- Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.M.S.); (E.S.Z.)
- Advanced Engineering Materials and Composites Research Centre (AEMC), Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Shubham Sharma
- Department of Mechanical Engineering, IK Gujral Punjab Technical University, Kapurthala 144603, India;
| | - Hairul Abral
- Department of Mechanical Engineering, Andalas University, Padang 25163, Sumatera Barat, Indonesia;
| | - Mochamad Asrofi
- Department of Mechanical Engineering, University of Jember, Kampus Tegalboto, Jember 68121, East Java, Indonesia;
| | - Edi Syafri
- Department of Agricultural Technology, Agricultural Polytechnic, Payakumbuh 26271, West Sumatra, Indonesia;
| | - Nasmi Herlina Sari
- Mechanical Engineering Department, Faculty of Engineering, University of Mataram, Mataram 83115, West Nusa Tenggara, Indonesia;
| | - Mazlan Rafidah
- Department of Civil Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Sharifah Zarina Syed Zakaria
- Research Centre for Environment, Economic and Social Sustainability (KASES), Institute for Environment and Development (LESTARI), Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Selangor, Malaysia; (S.Z.S.Z.); (N.A.M.)
| | - Muhammad Rizal Razman
- Research Centre for Sustainability Science and Governance (SGK), Institute for Environment and Development (LESTARI), Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Selangor, Malaysia;
| | - Nuriah Abd Majid
- Research Centre for Environment, Economic and Social Sustainability (KASES), Institute for Environment and Development (LESTARI), Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Selangor, Malaysia; (S.Z.S.Z.); (N.A.M.)
| | - Zuliskandar Ramli
- Institute of the Malay World and Civilisation (ATMA), Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Selangor, Malaysia;
| | - Ashraf Azmi
- School of Chemical Engineering, College of Engineering, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia;
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29631, USA;
| | - Rushdan Ibrahim
- Pulp and Paper Branch, Forest Research Institute Malaysia, Kepong 52109, Selangor, Malaysia;
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10
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Wang D, Zhou F, Lai D, Zhang Y, Hu J, Lin S. Curcumin-mediated sono/photodynamic treatment preserved the quality of shrimp surimi and influenced its microbial community changes during refrigerated storage. ULTRASONICS SONOCHEMISTRY 2021; 78:105715. [PMID: 34391163 PMCID: PMC8374498 DOI: 10.1016/j.ultsonch.2021.105715] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Revised: 08/02/2021] [Accepted: 08/06/2021] [Indexed: 06/01/2023]
Abstract
Shrimp surimi is widely acknowledged as a value-added shrimp product due to its delicious taste, rich flavor, and nutrition. However, the refrigerated shrimp surimi is prone to deterioration due to rapid microbial growth during storage. The present study sought to assess the effects of curcumin-mediated sono/photodynamic treatment on bacterial spoilage and shrimp surimi quality stored at 4 °C. The total viable count (TVC), microbiota composition, and quality parameters, including the total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARs), and pH were investigated. The results showed that the spoilage bacteria in shrimp surimi rapidly increased with a surge on day 2 during refrigeration storage. The Psychrobacter and Brochothrix were identified as the Specific Spoilage Organisms (SSOs), which were also positively correlated with TVB-N and TBARs. The results further elucidated that the sono/photodynamic treatment could significantly inhibit the growth of SSOs on the surface and interior of shrimp surimi and delay shrimp surimi quality deterioration. In conclusion, the sono/photodynamic treatment as a non-thermal sterilization method could be a reliable and potential method for inactivating spoilage microorganisms and preserving shrimp surimi quality.
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Affiliation(s)
- Dehua Wang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, Fujian, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Feng Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Danning Lai
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, Fujian, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiamiao Hu
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, Fujian, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Shaoling Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen 361100, Fujian, China.
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Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets. Molecules 2021; 26:molecules26092727. [PMID: 34066449 PMCID: PMC8124957 DOI: 10.3390/molecules26092727] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 04/29/2021] [Accepted: 05/04/2021] [Indexed: 11/17/2022] Open
Abstract
The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with (OV/OD) and without (OD) prior antioxidant enrichment in a hypotonic oregano solution. A comparative shelf life study of all the samples (untreated, OD and OV/OD treated) was then conducted at 4 °C in order to assess the impact of this process on the quality and shelf life of chilled chicken fillets. Microbial growth, lipid oxidation and color/texture changes were measured throughout the chilled storage period. Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. Shelf life of treated chicken fillets exhibited a more than three-fold increase as compared to the untreated samples based on both chemical and microbial spoilage indices, maintaining a positive and pleasant sensory profile throughout the storage period examined.
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