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Shi C, Liu X, Chen Y, Dai J, Li C, Felemban S, Khowdiary MM, Cui H, Lin L. Inhibitory effects of citral on the production of virulence factors in Staphylococcus aureus and its potential application in meat preservation. Int J Food Microbiol 2024; 413:110581. [PMID: 38246026 DOI: 10.1016/j.ijfoodmicro.2024.110581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 12/31/2023] [Accepted: 01/12/2024] [Indexed: 01/23/2024]
Abstract
Foodborne diseases caused by Staphylococcus aureus contamination on meat and meat products has gained increasing attention in recent years, while the pathogenicity of S. aureus is mainly attributed to its virulence factors production, which is primarily regulated by quorum sensing (QS) system. Herein, we aimed to uncover the inhibitory effects and mechanisms of citral (CIT) on virulence factors production by S. aureus, and further explore its potential application in pork preservation. Susceptibility test confirmed the antibacterial properties of CIT against S. aureus, the minimal inhibitory concentration (MIC) was 0.25 mg/mL. Treatment with sub-MICs of CIT reduced the hemolytic activity by inhibiting the production of α-hemolysin, and staphylococcal enterotoxins (SEs) production was significantly inhibited by CIT in both culture medium and pork without affecting bacterial growth. Transcriptomic analysis indicated that the differentially expression genes encoding α-hemolysin, SEs, and other virulence factors were down-regulated after treatment with 1/2MIC CIT. Moreover, the genes related to QS including agrA and agrC were also down-regulated, while the global transcriptional regulator sarA was up-regulated. Data here demonstrated that CIT could inhibited S. aureus virulence factors production through disturbing QS systems. In a challenge test, the addition of CIT caused a remarkable inhibition of S. aureus population and delay in lipid oxidation and color change on pork after 15 days incubation at 4 °C. These findings demonstrated that CIT could not only efficiently restrain the production of S. aureus virulence factors by disturbing QS, but also exhibit the potential application on the preservation of meat products.
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Affiliation(s)
- Ce Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Xu Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yangyang Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jinming Dai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Shifa Felemban
- Department of Chemistry, Faculty of Applied Science, Al Leith University College, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Manal M Khowdiary
- Department of Chemistry, Faculty of Applied Science, Al Leith University College, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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2
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Barzan G, Sacco A, Giovannozzi AM, Portesi C, Schiavone C, Salafranca J, Wrona M, Nerín C, Rossi AM. Development of innovative antioxidant food packaging systems based on natural extracts from food industry waste and Moringa oleifera leaves. Food Chem 2024; 432:137088. [PMID: 37688815 DOI: 10.1016/j.foodchem.2023.137088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 09/11/2023]
Abstract
Active packaging that prolongs food shelf life, maintaining its quality and safety, is an increasing industrial demand, especially if integrated in a circular economy model. In this study, the fabrication and characterization of sustainable cellulose-based active packaging using food-industry waste and natural extracts as antioxidant agents was assessed. Grape marc, olive pomace and moringa leaf extracts obtained by supercritical fluid, antisolvent and maceration extraction in different solvents were compared for their antioxidant power and phenolic content. Grape and moringa macerates in acetone and methanol, as the most efficient and cost-effective extracts, were incorporated in the packaging as coatings or in-between layers. Both systems showed significant free-radical protection in vitro (antioxidant power 50%) and more than 50% prevention of ground beef lipid peroxidation over 16 days by indirect TBARS and direct in situ Raman microspectroscopy measurements. Therefore, these systems are promising for industrial applications and more sustainable farm-to-fork food production systems.
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Affiliation(s)
- Giulia Barzan
- Quantum Metrology and Nano Technologies Division, Istituto Nazionale di Ricerca Metrologica (INRiM), Strada delle Cacce, 91, 10135 Turin, Italy.
| | - Alessio Sacco
- Quantum Metrology and Nano Technologies Division, Istituto Nazionale di Ricerca Metrologica (INRiM), Strada delle Cacce, 91, 10135 Turin, Italy
| | - Andrea Mario Giovannozzi
- Quantum Metrology and Nano Technologies Division, Istituto Nazionale di Ricerca Metrologica (INRiM), Strada delle Cacce, 91, 10135 Turin, Italy.
| | - Chiara Portesi
- Quantum Metrology and Nano Technologies Division, Istituto Nazionale di Ricerca Metrologica (INRiM), Strada delle Cacce, 91, 10135 Turin, Italy
| | - Consolato Schiavone
- Quantum Metrology and Nano Technologies Division, Istituto Nazionale di Ricerca Metrologica (INRiM), Strada delle Cacce, 91, 10135 Turin, Italy; Department of Electronics and Telecommunications, Politecnico di Torino, Corso Duca degli Abruzzi, 24, 10129 Turin, Italy
| | - Jesús Salafranca
- Instituto de Investigación en Ingeniería de Aragón (I3A), Escuela de Ingeniería y Arquitectura (EINA), Departamento de Química Analítica, Universidad de Zaragoza, María de Luna 3 (Edificio Torres Quevedo), 50018 Zaragoza, Spain
| | - Magdalena Wrona
- Instituto de Investigación en Ingeniería de Aragón (I3A), Escuela de Ingeniería y Arquitectura (EINA), Departamento de Química Analítica, Universidad de Zaragoza, María de Luna 3 (Edificio Torres Quevedo), 50018 Zaragoza, Spain
| | - Cristina Nerín
- Instituto de Investigación en Ingeniería de Aragón (I3A), Escuela de Ingeniería y Arquitectura (EINA), Departamento de Química Analítica, Universidad de Zaragoza, María de Luna 3 (Edificio Torres Quevedo), 50018 Zaragoza, Spain
| | - Andrea Mario Rossi
- Quantum Metrology and Nano Technologies Division, Istituto Nazionale di Ricerca Metrologica (INRiM), Strada delle Cacce, 91, 10135 Turin, Italy
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3
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Oudir M, Ait Mesbah Z, Lerari D, Issad N, Djenane D. Development of Eco-Friendly Biocomposite Films Based on Opuntia ficus-indica Cladodes Powder Blended with Gum Arabic and Xanthan Envisaging Food Packaging Applications. Foods 2023; 13:78. [PMID: 38201106 PMCID: PMC10778558 DOI: 10.3390/foods13010078] [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: 11/11/2023] [Revised: 12/15/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Currently, food packaging is facing a critical transition period and a major challenge: it must preserve the food products' quality and, at the same time, it must meet the current requirements of the circular economy and the fundamental principles of packaging materials eco-design. Our research presents the development of eco-friendly packaging films based on Opuntia ficus-indica cladodes (OFIC) as renewable resources. OFIC powder (OFICP)-agar, OFICP-agar-gum arabic (GA), and OFICP-agar-xanthan (XG) blend films were eco-friendlily prepared by a solution casting method. The films' properties were investigated by scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (X-RD), and differential scanning calorimeter (DSC). Water solubility and moisture content were also determined. Morphology, thickness, molecular interactions, miscibility, crystallinity, and thermal properties, were affected by adjusting the gums (GA and XG) content and glycerol in the blend films. Moisture content increased with increasing glycerol and XG content, and when 1.5 g of GA was added. Water solubility decreased when glycerol was added at 50% and increased with increasing GA and XG content. FTIR and XRD confirmed strong intermolecular interactions between the different blend film compounds, which were reflected in the shifting, appearance, and disappearance of FTIR bands and XRD peaks, indicating excellent miscibility. DSC results revealed a glass transition temperature (Tg) below room temperature for all prepared blend films, indicating that they are flexible and soft at room temperature. The results corroborated that the addition of glycerol at 30% and the GA to the OFICP increased the stability of the film, making it ideal for different food packaging applications.
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Affiliation(s)
- Malha Oudir
- Higher School of Food Science and Agri-Food Industry, ESSAIA, Avenue Ahmed Hamidouche Route de Beaulieu, El Harrach, Alger 16200, Algeria; (M.O.); (N.I.)
- Fundamental and Applied Physics Laboratory, FUNDAPL, Faculty of Science, University of Blida 1, P.O. Box 270, Route de Soumâa, Blida 09000, Algeria;
| | - Zohra Ait Mesbah
- Fundamental and Applied Physics Laboratory, FUNDAPL, Faculty of Science, University of Blida 1, P.O. Box 270, Route de Soumâa, Blida 09000, Algeria;
| | - Djahida Lerari
- Center for Scientific and Technical Research in Physical and Chemical Analysis, CRAPC, Zone Industrielle Bou-Ismaïl, P.O. Box 384, Tipaza 42004, Algeria;
| | - Nadia Issad
- Higher School of Food Science and Agri-Food Industry, ESSAIA, Avenue Ahmed Hamidouche Route de Beaulieu, El Harrach, Alger 16200, Algeria; (M.O.); (N.I.)
| | - Djamel Djenane
- Laboratory of Food Quality and Food Safety, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria
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Wongphan P, Nerín C, Harnkarnsujarit N. Enhanced compatibility and functionality of thermoplastic cassava starch blended PBAT blown films with erythorbate and nitrite. Food Chem 2023; 420:136107. [PMID: 37105087 DOI: 10.1016/j.foodchem.2023.136107] [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: 01/05/2023] [Revised: 03/13/2023] [Accepted: 04/02/2023] [Indexed: 04/29/2023]
Abstract
Improved miscibility between thermoplastic starch (TPS) and polybutylene adipate-co-terephthalate (PBAT) enhances processability and properties of TPS-based biodegradable plastic packaging. This research investigated compatibility and functionality of TPS/PBAT (50/50) blends with sodium nitrite and sodium erythorbate (1-5%) via blown film extrusion. Film morphology and mechanical and barrier properties were investigated. Sodium nitrite and sodium erythorbate improved processing efficiency of TPS, modified film flexibility and enhanced physical and chemical compatibility between TPS and PBAT matrices via hydrolysis, confirmed by 1H NMR and ATR-FTIR analyses. These chemical reactions also affected thermal and phase transition behaviors. Increased starch granule dispersion caused smoother microstructure, resulting in higher oxygen barrier. Sodium nitrite and sodium erythorbate functionalized TPS/PBAT films reduced discoloration of packaged cured meat during storage at 4 °C for 9 days. These compounds provided extra functionality and improved compatibility between TPS and PBAT biodegradable plastic blends for novel and sustainable food packaging.
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Affiliation(s)
- Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Cristina Nerín
- Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Maria de Luna 3, 50018 Zaragoza, Spain
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
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5
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Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice. Polymers (Basel) 2022; 15:polym15010050. [PMID: 36616401 PMCID: PMC9824344 DOI: 10.3390/polym15010050] [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: 11/30/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Microbial development, enzymatic action, and chemical reactions influence the quality of untreated natural orange juice, compromising its organoleptic characteristics and causing nutritional value loss. Active low-density polyethylene (LDPE) films containing green tea extract (GTE) were previously prepared by a blown film extrusion process. Small bags were prepared from the produced films, which were then filled with fresh orange juice and stored at 4 °C. Ascorbic acid (AA) content, sugar content, browning index, color parameters, pH, total acidity (TA) and microbial stability were evaluated after 3, 7, and 14 days of storage. The packaging containing GTE maintained the microbial load of fresh juice beneath the limit of microbial shelf-life (6 log CFU/mL) for the bacterial growth, with a more prominent effect for LDPE with 3%GTE. Regarding yeasts and molds, only the CO_LDPE_3GTE package maintained the microbial load of fresh juice below the limit for up to 14 days. At 14 days, the lowest levels of AA degradation (32.60 mg/100 mL of juice) and development of brown pigments (browning index = 0.139) were observed for the packages containing 3% of GTE, which had a pH of 3.87 and sugar content of 11.4 g/100 mL of juice at this time. Therefore, active LDPE films containing 3% of GTE increase the shelf-life of fresh juice and can be a promising option for storage of this food product while increasing sustainability.
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Vieira DM, Andrade MA, Vilarinho F, Silva AS, Rodrigues PV, Castro MCR, Machado AV. Mono and multilayer active films containing green tea to extend food shelf life. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Dirpan A, Djalal M, Ainani AF. A Simple Combination of Active and Intelligent Packaging Based on Garlic Extract and Indicator Solution in Extending and Monitoring the Meat Quality Stored at Cold Temperature. Foods 2022; 11:foods11101495. [PMID: 35627064 PMCID: PMC9141895 DOI: 10.3390/foods11101495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/17/2022] [Accepted: 05/18/2022] [Indexed: 12/01/2022] Open
Abstract
Safety and quality, as the major concerns of meat, are highly dependent on the ingredients and packaging techniques used. A basic combination of active and intelligent packaging is believed to be capable of preserving product quality, extending shelf life, and monitoring product deterioration. Therefore, this study aimed to extend and monitor the beef quality at cold temperatures (4 ± 1 °C). The active packaging applied garlic extract (0%, 15%, and 20% (w/w)) to release anti-microbial agents. Meanwhile, the intelligent paper applied a combination of bromothymol blue (BTB) and phenol red (PR) solutions at pH 5.00. The results showed that beef packed without the addition of garlic extract had already deteriorated on the 6th day of storage while, with the addition of garlic extract (15% and 20%) rotted on the 12th day. The intelligent indication label’s color profile changed from dark yellow (fresh), to reddish-yellow (to be consumed immediately), to faded red (rotten). The color change of the intelligent indicator label in response to all meat deterioration criteria demonstrates a linear correlation for determining the extent of rottenness during storage. Therefore, this simple combination of active paper and intelligent indicator can be used to extend the shelf life and monitor meat quality.
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8
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Antimicrobial bio-inspired active packaging materials for shelf life and safety development: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101730] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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9
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Yuan D, Yu H, Liu S, Hao L, Zhang J. Prediction and Experimental Verification of a Hierarchical Transcription Factor Regulatory Network of Porcine Myoglobin (Mb). Animals (Basel) 2021; 11:ani11123599. [PMID: 34944373 PMCID: PMC8698129 DOI: 10.3390/ani11123599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/14/2021] [Accepted: 12/16/2021] [Indexed: 11/16/2022] Open
Abstract
Myoglobin is a key chemical component that determines meat's color and affects consumers' purchase intentions. In this work, we firstly identified the promoter sequence of the Mb gene from the primary assembly of high-throughput genome sequencing in pigs, and predicted its potential transcription factors by LASAGNA. Through the data mining of the mRNA expression profile of longissimus dorsi muscle of different pig breeds, we constructed a hierarchical interplay network of Mb-TFs (Myoglobin-Transcription Factors), consisting of 16 adaptive transcription factors and 23 secondary transcription factors. The verification of gene expression in longissimus dorsi muscle showed that the Mb mRNA and encoded protein were significantly (p < 0.05) more abundant in Bama pigs than Yorkshire pigs. The qRT-PCR (Real-Time Quantitative Reverse Transcription PCR) validation on genes of the Mb-TFs network showed that FOS, STAT3, STAT1, NEFL21, NFE2L2 and MAFB were significant positive regulatory core transcription factors of Mb-TFs network in Bama pigs, whereas ATF3 was the secondary transcription factor most responsible for the activation of the above transcription factors. Our study provides a new strategy to unravel the mechanism of pork color formation, based on public transcriptome and genome data analysis.
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10
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Ren W, Yuan G, Lin X, Guo X, Wang Z. Comparison of the immersion chilling and freezing and traditional air freezing on the quality of beef during storage. Food Sci Nutr 2021; 9:6653-6661. [PMID: 34925795 PMCID: PMC8645745 DOI: 10.1002/fsn3.2613] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 07/09/2021] [Accepted: 09/16/2021] [Indexed: 12/02/2022] Open
Abstract
Compared to traditional air freezing, immersion chilling and freezing shows an improvement in the freezing effect on meat quality, but it is not known whether this advantage persists over longer storage periods. Therefore, the objective of the current study was to compare the effects of immersion chilling and freezing (ICF) and traditional air freezing (TAF) on the physical and chemical indexes in beef longissimus muscle during a storage period of 150 days. In the current study, the longissimus muscle from Luxi cattle (aged 20-24 months) was analyzed, with samples independently frozen by ICF and TAF. After the core temperature was frozen to below -18 degrees by the two chilling methods, samples were transferred to a -18 degrees cold room for further storage. During the storage period, physical and chemical indexes, mainly including color and texture qualities, total volatile base nitrogen (TVB-N) and peroxide value (POV) were measured and comparatively analyzed at several fixed time points. A higher freezing rate was observed in ICF (5.124 cm/h) than in TAF (0.194 cm/h), and better microstructure was observed in ICF treatment. Besides, peak force values and total energy values were significantly lower in the TAF group than in the ICF group during the first 45 days of freezing storage time (p < .05). ICF also showed better color quality due to higher L* values than TAF samples during the first 75 days of frozen storage (p < .05). In addition, the thawing loss (after 75 days of storage), total volatile base nitrogen, and peroxide value (in the 30 to 75 days of storage period) were lower in the ICF than in the TAF group. In conclusion, the immersion chilling and freezing is more conducive to the quality of beef during storage at -18 degrees compared to traditional air freezing.
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Affiliation(s)
- Wanyu Ren
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Guoqiang Yuan
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Xueer Lin
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Xiaohui Guo
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Zengli Wang
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
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11
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Tian Z, Shi X, Zhang Y, Li R. An active packaging film based on esterified starch with Tartary buckwheat bran extract and chitosan and its application for mutton preservation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16000] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Zhu Tian
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Xixiong Shi
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Yongsheng Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Ruren Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. College of Food Science and Technology Bohai University Jinzhou China
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12
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Hong SI, Cho Y, Rhim JW. Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality. MEMBRANES 2021; 11:750. [PMID: 34677516 PMCID: PMC8538384 DOI: 10.3390/membranes11100750] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/24/2021] [Accepted: 09/27/2021] [Indexed: 12/05/2022]
Abstract
Fresh beef loin was packaged with 0-2% silver nanoparticles (AgNPs) incorporated agar films to investigate the effect of antimicrobial packaging on meat quality changes in terms of microbiological and physicochemical properties. Raw beef cuts were directly inoculated with Listeria monocytogenes and Escherichia coli O157:H7 and stored in the air-sealed packages combined with the agar films at 5 °C for 15 days. Beef samples showed low susceptibility to the agar/AgNP composite films, resulting in about one log reduction of the inoculated pathogenic bacteria in viable cell count during storage. However, the composite films could partly prevent beef samples from directly contacting oxygen, maintaining the meat color and retarding oxidative rancidity. Experimental results suggested that the AgNP-incorporated agar films can potentially be applied in packaged raw meats as an active food packaging material to inhibit microbial and physicochemical quality deterioration during distribution and sale.
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Affiliation(s)
- Seok-In Hong
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Korea;
| | - Youngjin Cho
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Korea;
| | - Jong-Whan Rhim
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea;
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13
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Wang YW, Li YN, Lin QB, Wang X, Li ZH, Wu KX. Functional and Antioxidant Properties of Plastic Bottle Caps Incorporated with BHA or BHT. MATERIALS 2021; 14:ma14164545. [PMID: 34443068 PMCID: PMC8400316 DOI: 10.3390/ma14164545] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/08/2021] [Accepted: 08/09/2021] [Indexed: 02/07/2023]
Abstract
In this study, we prepared new antioxidant active plastic bottle caps by incorporating butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT) and 2% (w/w) white masterbatch in high-density polyethylene (HDPE). Fourier-transform infrared (FT-IR) spectrometry revealed that the antioxidants and HDPE were uniformly mixed with noncovalent bonding. In addition, the differential scanning calorimetry (DSC) test revealed that the change in melting point and initial extrapolation temperature of the antioxidant active caps was not significant. Sensory evaluation and removal torque tests validated the suitability of the antioxidant active plastic bottle caps in industrial application. The antioxidant activity increased with a greater concentration of BHA and BHT incorporated in both antioxidant active caps (p < 0.05) and with more impact on the BHA cap compared to BHT cap in terms of antioxidant activity. Migration experiments for 10 days at 40 °C and 2 h at 70 °C showed that active antioxidants in the plastic bottle cap were more easily released into fatty foods and milk products that are highly sensitive to oxidation, and the migration of BHA and BHT did not exceed the maximum amount specified in (EC) No 1333/2008 (<200 mg/kg). As such, the antioxidant active plastic bottle caps inhibited oxidation, thereby ensuring higher food quality.
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Affiliation(s)
- Yu-Wen Wang
- Department of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Ya-Na Li
- Department of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qin-Bao Lin
- Packaging Engineering Institute, Jinan University, Zhuhai 519070, China
| | - Xiao Wang
- Department of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zeng-Hui Li
- Department of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Kai-Xuan Wu
- Department of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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14
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Chen J, Wu A, Yang M, Ge Y, Pristijono P, Li J, Xu B, Mi H. Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108063] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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15
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Benito-González I, López-Rubio A, Galarza-Jiménez P, Martínez-Sanz M. Multifunctional cellulosic aerogels from Posidonia oceanica waste biomass with antioxidant properties for meat preservation. Int J Biol Macromol 2021; 185:654-663. [PMID: 34216665 DOI: 10.1016/j.ijbiomac.2021.06.192] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 06/24/2021] [Accepted: 06/28/2021] [Indexed: 01/02/2023]
Abstract
Posidonia oceanica waste biomass has been valorized to develop bioactive multifunctional cellulosic aerogels (HCAG) by simpler and greener protocols. Hydrophobization of cellulosic aerogels was achieved through PLA coating, while bioactivity was imparted by the incorporation of hydrophilic (E2) and hydrophobic extracts (E3) produced from the same biomass. The incorporation of extracts led to denser aerogels, with less porous structures. These aerogels showed outstanding water and oil sorption capacities (1500-1900%), being able to release the adsorbed liquid almost completely after 7 days. Interestingly, all the aerogels showed a positive inhibition effect (23-91%) on the β-carotene bleaching assay. Moreover, the aerogels loaded with extracts, especially when combining E2 and E3, were able to reduce the oxidation of lipids and oxymyoglobin in red meat after 10 days of storage. This evidences the potential of these multifunctional aerogels as bioactive adsorbing pads to preserve the quality of fresh packaged foods.
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Affiliation(s)
- Isaac Benito-González
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain; Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy- Spanish National Research Council (SusPlast-CSIC), Madrid, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain; Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy- Spanish National Research Council (SusPlast-CSIC), Madrid, Spain
| | - Paula Galarza-Jiménez
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Marta Martínez-Sanz
- Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy- Spanish National Research Council (SusPlast-CSIC), Madrid, Spain; Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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16
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Plota A, Masek A. Plant-Origin Stabilizer as an Alternative of Natural Additive to Polymers Used in Packaging Materials. Int J Mol Sci 2021; 22:4012. [PMID: 33924597 PMCID: PMC8070550 DOI: 10.3390/ijms22084012] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/08/2021] [Accepted: 04/10/2021] [Indexed: 12/23/2022] Open
Abstract
Over the past 25 years, cannabis plants have gained major popularity in the research community. This study aimed to evaluate the antioxidant capacity and stabilization efficiency of cannabidiol (CBD) extract in two different polymers: polylactide (PLA) and ethylene-norbornene copolymer (Topas) that are used in packaging materials more often. The research technology included weathering in a special chamber, surface free energy and color change measurements, surface morphology and Fourier-transform infrared spectroscopy (FTIR) analysis, thermogravimetry, and determination of the oxidation induction time or temperature (OIT) values, based on which the effectiveness of the cannabidiol extract could be estimated. Obtained results showed that the addition of CBD to polymer mixtures significantly increased their resistance to oxidation, and it can be used as a natural stabilizer for polymeric products. Moreover, samples with cannabidiol changed their coloration as a result of weathering. Therefore, this natural additive can also be considered as a colorimetric indicator of aging that informs about the changes in polymeric materials during their lifetime. On the other hand, surface properties of samples with cannabidiol content did not alter much compared to pure Topas and PLA.
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Affiliation(s)
| | - Anna Masek
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 12/16, 90-924 Lodz, Poland;
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17
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Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models. Polymers (Basel) 2021; 13:polym13071117. [PMID: 33915891 PMCID: PMC8037226 DOI: 10.3390/polym13071117] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 03/26/2021] [Accepted: 03/29/2021] [Indexed: 02/06/2023] Open
Abstract
Edible and active packaging are attractive for use in food packaging applications due to their functionality and sustainability. This research developed new antioxidant active food packaging materials from cassava starch/gelatin (7:3 w/w) composite films with varied antioxidant types (quercetin and tertiary butylhydroquinone (TBHQ)) and concentrations (0–200 mg/200 mL film-forming solution) and evaluated their properties. Antioxidant addition altered the mechanical and barrier properties of the films. At 34% relative humidity (RH), increasing the concentration of quercetin increased the tensile strength and decreased the elongation at break of the composite films. Increasing quercetin and TBHQ contents increased the film water solubility and water vapor transmission rate. Intermolecular interactions between the antioxidants and films, as found in Fourier transform infrared (FT-IR) spectra and XRD micrographs, were related to the changed film functionalities. In food application studies, the cassava starch/gelatin films containing quercetin and TBHQ retarded the oxidation of lard (more than 35 days) and delayed the redness discoloration of pork. Cassava starch/gelatin composite films integrated with quercetin and TBHQ can be utilized as active packaging that delays oxidation in foods.
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18
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Pérez-Santaescolástica C, Munekata PES, Feng X, Liu Y, Bastianello Campagnol PC, Lorenzo JM. Active edible coatings and films with Mediterranean herbs to improve food shelf-life. Crit Rev Food Sci Nutr 2020; 62:2391-2403. [DOI: 10.1080/10408398.2020.1853036] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | - Paulo E. S. Munekata
- Parque Tecnológico de Galicia, Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Xi Feng
- Department of Nutrition, Food Science, and Packaging, San Jose State University, San Jose, CA, USA
| | - Ying Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | | | - Jose M. Lorenzo
- Parque Tecnológico de Galicia, Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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19
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Ramanathan R, Hunt MC, Mancini RA, Nair MN, Denzer ML, Suman SP, Mafi GG. Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9598] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance and either discounted or discarded products in the value chain. Tissue homeostasis changes immediately after exsanguination, leading to acidification of muscle. Any alteration in pH drop can influence both muscle structure and enzymatic activity related to oxygen consumption and the redox state of myoglobin. This review focuses on both fundamental and applied approaches to under-stand the effects of pH on biochemical changes, oxygen diffusion, and its impact on meat color. Recent updates utilizing high-throughput “omics” approaches to elucidate the biochemical changes associated with high-pH meat are also dis-cussed. The fundamental aspects affecting fresh meat color are complex and highly interrelated with factors ranging from live animal production to preharvest environmental issues, muscle to meat conversion, and numerous facets along the merchandising chain of marketing meat to consumers.
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Affiliation(s)
| | - Melvin C. Hunt
- Kansas State University Department of Animal Sciences and Industry
| | | | | | - Morgan L. Denzer
- Oklahoma State University Department of Animal and Food Sciences
| | | | - Gretchen G. Mafi
- Oklahoma State University Department of Animal and Food Sciences
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20
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Napoli E, Siracusa L, Ruberto G. New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family. Chem Biodivers 2020; 17:e1900677. [PMID: 31967708 DOI: 10.1002/cbdv.201900677] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Accepted: 01/21/2020] [Indexed: 12/13/2022]
Abstract
Lamiaceae is one of the largest families of flowering plants comprising about 250 genera and over 7,000 species. Most of the plants of this family are aromatic and therefore important source of essential oils. Lamiaceae are widely used as culinary herbs and reported as medicinal plants in several folk traditions. In the Mediterranean area oregano, sage, rosemary, thyme and lavender stand out for geographical diffusion and variety of uses. The aim of this review is to provide recent data dealing with the phytochemical and pharmacological studies, and the more recent applications of the essential oils and the non-volatile phytocomplexes. This literature survey suggests how the deeper understanding of biomolecular processes in the health and food sectors as per as pest control bioremediation of cultural heritage, or interaction with human microbiome, fields, leads to the rediscovery and new potential applications of well-known plants.
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Affiliation(s)
- Edoardo Napoli
- Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami, 18, IT-95126, Catania, Italy
| | - Laura Siracusa
- Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami, 18, IT-95126, Catania, Italy
| | - Giuseppe Ruberto
- Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami, 18, IT-95126, Catania, Italy
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21
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Choulitoudi E, Velliopoulou A, Tsimogiannis D, Oreopoulou V. Effect of active packaging with Satureja thymbra extracts on the oxidative stability of fried potato chips. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100455] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Bharti SK, Pathak V, Alam T, Arya A, Basak G, Awasthi MG. Materiality of Edible Film Packaging in Muscle Foods: A Worthwhile Conception. ACTA ACUST UNITED AC 2020. [DOI: 10.1007/s41783-020-00087-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
AbstractMuscle foods are extremely extensive food products that are relished throughout the world. They are known for their exclusive nutritional content and bio-availability however, at the same time, they also provide apposite media for the growth of pathogenic and spoilage microorganisms. Packaging seems to be a substantial approach to overcome this problem, but most of the packaging involves the usage of non-biodegradable and non-renewable material like plastic, nylon, polyester, etc. The alarming situation caused by synthetic material has been realized worldwide and several scientists, agencies, and the food industry are working globally to explore materials that are derived from the natural source. Biodegradable films are an excellent alternative to conventional plastics. These biodegradable films and coatings are derived from various biological sources and are receiving considerable importance in recent years. Different meat and meat product needs specific packaging condition and these active, composite bio-based films are having a wide potential in the meat sector. This review gathers the research and findings over the period of time-related to biodegradable edible film applied to muscle foods.
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Physical and Antioxidant Properties of Cassava Starch-Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging. Polymers (Basel) 2020; 12:polym12020366. [PMID: 32046030 PMCID: PMC7077445 DOI: 10.3390/polym12020366] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 01/13/2020] [Accepted: 01/15/2020] [Indexed: 11/30/2022] Open
Abstract
Antioxidant integration has been advocated for in polymer films, to exert their antioxidative effects in active packaging. In this study, the new antioxidant food packaging made from cassava starch–carboxymethyl cellulose (CMC), which is biodegradable, edible and inexpensive, was developed. Their properties were determined and applied in food models for application. Antioxidants (quercetin and tertiary butylhydroquinone (TBHQ)) were added at various concentrations into cassava starch–carboxymethyl cellulose (CMC) (7:3 w/w) films containing glycerol (30 g/100 g starch–CMC) as a plasticizer. The effects of quercetin and TBHQ concentrations on the mechanical properties, solubility, antioxidative activity, and applications of the films were investigated. Addition of antioxidant improved tensile strength, but reduced elongation at break of the cassava starch–CMC film. Cassava starch–CMC films containing quercetin showed higher tensile strength, but lower elongation at break, compared to films with TBHQ. Increases in quercetin and TBHQ content decreased water solubility in the films. Both the total phenolic content and antioxidative activity (DPPH scavenging assay) still remained in films during storage time (30 days). In application, cassava starch–CMC film containing quercetin and TBHQ can retard the oxidation of lard (35–70 days) and delay the discoloration of pork.
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24
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Azarifar M, Ghanbarzadeh B, Sowti Khiabani M, Akhondzadeh Basti A, Abdulkhani A. The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef. Int J Food Microbiol 2019; 318:108493. [PMID: 31883484 DOI: 10.1016/j.ijfoodmicro.2019.108493] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2019] [Revised: 12/05/2019] [Accepted: 12/19/2019] [Indexed: 10/25/2022]
Abstract
The effects of gelatin-carboxymethyl cellulose (Gel-CMC) based films containing chitin nano fiber (CHNF) and Trachyspermum ammi essential oil (Ajowan), on the shelf life extension of the raw beef at refrigerated temperature (4 °C) over a 12-day period were evaluated. Ajowan essential oil (AJEO) and CHNF were added to the films at 0.24, 0.64 and 1% v/v; and 2 and 4 wt%, respectively. The microbiological (total viable count, psychrotrophic count, Pseudomonas spp., Staphylococcus aureus, lactic acid bacteria, molds and yeasts), the chemical (pH, thiobarbituric acid and total volatile basic nitrogen), color and sensory properties of the packaged samples were evaluated periodically. Bacteria grew the most quickly in the control samples, followed by those wrapped with the Gel-CMC films; The lowest microbial counts, the least change in the chemical properties and the highest sensory scores after 12 days of storage were obtained for the samples wrapped in the films incorporated with 1% AJEO and 4 wt% CHNF.
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Affiliation(s)
- Maryam Azarifar
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, P. O. Box 99138, Nicosia, Cyprus, Mersin 10, Turkey.
| | - Mahmoud Sowti Khiabani
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | | | - Ali Abdulkhani
- Department of Wood and Paper Science and Technology, Faculty of Natural Resources, University of Tehran, Karaj, Iran
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High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork. Foods 2019; 8:foods8110567. [PMID: 31766115 PMCID: PMC6915632 DOI: 10.3390/foods8110567] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 11/09/2019] [Accepted: 11/11/2019] [Indexed: 11/16/2022] Open
Abstract
Current trends in meat packaging have seen a shift from conventional overwrap to vacuum packing (VAC) and modified atmosphere packaging (MAP). The aim of this experiment was to investigate the effects of high oxygen MAP (HiOxMAP) of pork loins compared with vacuum packed (VAC) on eating quality and colour, after storage in simulated illuminated retail display conditions. Pork loins (n = 40) were cut and stored under two packaging methods (HiOxMAP, 80% O2, 20% CO2; VAC) for up to 14 days, with samples taken at various times for measurements. After 7 days of storage, HiOxMAP samples exhibited inferior consumer acceptability for tenderness, flavor, overall liking, quality and re-purchase intention as well as higher shear force and hardness, relative to VAC samples (p < 0.05 for all). Loins stored in HiOxMAP had higher lightness (L*), redness (a*) and yellowness (b*) values at 3 and 7 days, but lower ratio of oxymoglobin to metmyoglobin (oxy/met) values in the meat surface at 14 days of display, relative to VAC samples (p < 0.05 for all). The oxy/met ratio declined from 2.3 to 1.7 between days 3 and 14 of display in HiOxMAP samples (p < 0.05), whereas the ratio was similar and stayed relatively high for VAC samples. VAC samples produced consistently higher colour values (a*, b*, oxy/met) when left to bloom 30 min after removal from packaging (p < 0.05). Lipid oxidation values, measured using thiobarbituric acid reactive substances, in HiOxMAP pork loins, were higher at all time points compared to VAC during the 14 day storage period (p < 0.05). The use of vacuum packing for retail shelves, should be considered as the preferred option, over HiOxMAP.
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26
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Extraction of phenolic antioxidants from Pyrus elaeagrifolia Pallas: process optimization, investigation of the bioactivity and β-glucuronidase inhibitory potential. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00210-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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27
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Oudjedi K, Manso S, Nerin C, Hassissen N, Zaidi F. New active antioxidant multilayer food packaging films containing Algerian Sage and Bay leaves extracts and their application for oxidative stability of fried potatoes. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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28
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Bouarab Chibane L, Degraeve P, Ferhout H, Bouajila J, Oulahal N. Plant antimicrobial polyphenols as potential natural food preservatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1457-1474. [PMID: 30206947 DOI: 10.1002/jsfa.9357] [Citation(s) in RCA: 202] [Impact Index Per Article: 40.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 05/17/2023]
Abstract
BACKGROUND The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable foods. In this context, the present review is focused on discussing the prospective application of plant extracts containing phenolics or isolated plant phenolics as natural antimicrobials in foods. Plant essential oils are outside the scope of this review since utilization of their antimicrobial activity for food preservation has been extensively reviewed. RESULTS Although the exact antimicrobial mechanisms of action of phenolic compounds are not yet fully understood, it is commonly acknowledged that they have diverse sites of action at the cellular level. Antimicrobial phenolics can be added directly to the formulation of perishable food products or incorporated into food-contact materials to release them in the immediate zone of perishable foods. Edible coatings or active food packaging materials can thus be used as carriers of plant bioactive compounds. CONCLUSION These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lynda Bouarab Chibane
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | - Pascal Degraeve
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | | | - Jalloul Bouajila
- Faculté de Pharmacie de Toulouse, Laboratoire de Génie Chimique, UMR CNRS 5503, Université Paul Sabatier, Toulouse, France
| | - Nadia Oulahal
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
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29
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Kaewprachu P, Ben Amara C, Oulahal N, Gharsallaoui A, Joly C, Tongdeesoontorn W, Rawdkuen S, Degraeve P. Gelatin films with nisin and catechin for minced pork preservation. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.10.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Active packaging films with natural antioxidants to be used in meat industry: A review. Food Res Int 2018; 113:93-101. [DOI: 10.1016/j.foodres.2018.06.073] [Citation(s) in RCA: 236] [Impact Index Per Article: 39.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Revised: 06/13/2018] [Accepted: 06/30/2018] [Indexed: 01/23/2023]
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31
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Characterization and preservation performance of active polyethylene films containing rosemary and cinnamon essential oils for Pacific white shrimp packaging. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.052] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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32
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Navikaite-Snipaitiene V, Ivanauskas L, Jakstas V, Rüegg N, Rutkaite R, Wolfram E, Yildirim S. Development of antioxidant food packaging materials containing eugenol for extending display life of fresh beef. Meat Sci 2018; 145:9-15. [PMID: 29859422 DOI: 10.1016/j.meatsci.2018.05.015] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 03/08/2018] [Accepted: 05/22/2018] [Indexed: 12/18/2022]
Abstract
In this study, clove essential oil (CL) or eugenol (EU) containing cellulose acetate (CA) or acrylic component/hydrophobically modified starch (AC/S) coatings on corona treated oriented polypropylene film (OPP) were designed and investigated for their possible applications as antioxidant packaging materials for fresh meat. The antioxidant properties of the coatings were investigated by Vapour Phase-DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The CA coatings containing CL or EU showed 43-92% and 43-94% inhibition against DPPH free radicals through the vapour phase, respectively, whereas AC/S/CL and AC/S/EU coatings resulted in DPPH inhibition of 21-65% and 25-84%, respectively. AC/S/EU and CA/EU coatings on OPP containing from 0.32 ± 0.03 to 6.40 ± 0.14 g/m2 of EU were used to prepare packaging for fresh beef (Longissimus thoracis). After 14 days, the lipid oxidation in beef steaks kept in control and antioxidant packages was 3.33 and 1.00-1.22 mg of malondialdehyde per kilogram of meat, respectively. Moreover, red colour of beef in antioxidant packages was retained.
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Affiliation(s)
- Vesta Navikaite-Snipaitiene
- Department of Polymer Chemistry and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania
| | - Liudas Ivanauskas
- Department of Analytical and Toxicological Chemistry, Lithuanian University of Health Sciences, Eiveniu Str. 4, LT-50161 Kaunas, Lithuania
| | - Valdas Jakstas
- Department of Pharmaceutical Chemistry and Pharmacognosy, Lithuanian University of Health Sciences, Eiveniu Str. 4, LT-50161 Kaunas, Lithuania
| | - Nadine Rüegg
- Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 29-34, 8820 Wädenswil, Switzerland
| | - Ramune Rutkaite
- Department of Polymer Chemistry and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania
| | - Evelyn Wolfram
- Institute of Chemistry and Biotechnology, Zurich University of Applied Sciences, Einsiedlerstrasse 29-34, 8820 Wädenswil, Switzerland
| | - Selçuk Yildirim
- Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 29-34, 8820 Wädenswil, Switzerland.
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33
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Pan L, Ma X, Zhao P, Shang Q, Long S, Wu Y, Piao X. Forsythia suspensa extract attenuates breast muscle oxidative injury induced by transport stress in broilers. Poult Sci 2018. [DOI: 10.3382/ps/pey012] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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34
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The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat. Molecules 2018; 23:molecules23051005. [PMID: 29693580 PMCID: PMC6100354 DOI: 10.3390/molecules23051005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 04/12/2018] [Accepted: 04/19/2018] [Indexed: 11/16/2022] Open
Abstract
The study evaluated the effect of pig diet supplementation with rapeseed or linseed oil, and vitamin E or selenium, or both vitamin E and selenium on color parameters and myoglobin content of pork Semimembranosus muscle after long-term freezing storage during nine months. The influence of the type of the bioactive compounds added to pig diet on the content of myoglobin or oxymyoglobin, metmyoglobin and deoksymyoglobin in Semimembranosus m. was also assessed. The results indicate that the presence of oils rich in polyunsaturated fatty acids (PUFA) in pig diet improves the color of pork meat. Supplementation of dietary plant oils or dietary oils with antioxidants tended to increase significantly the concentration of oxymyoglobin and decrease the concentration of metmyoglobin in meat compared to the control group. The highest content of oxymyoglobin was observed in meat obtained from pigs fed diets with linseed oil. The best color scores (highest a* parameter) was noted for rapeseed oil group (with no addition of antioxidants). In conclusion, the addition of antioxidants to pigs’ forage supplemented with PUFA-rich oils is not recommended in order to improve color of long-term frozen pork.
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35
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ur Rahman U, Sahar A, Ishaq A, Aadil RM, Zahoor T, Ahmad MH. Advanced meat preservation methods: A mini review. J Food Saf 2018. [DOI: 10.1111/jfs.12467] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Ubaid ur Rahman
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences; University of Agriculture Faisalabad; Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences; University of Agriculture Faisalabad; Pakistan
- Department of Food Engineering, Faculty of Agricultural Engineering and Technology; University of Agriculture Faisalabad; Faisalabad Pakistan
| | - Anum Ishaq
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences; University of Agriculture Faisalabad; Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences; University of Agriculture Faisalabad; Pakistan
| | - Tahir Zahoor
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences; University of Agriculture Faisalabad; Pakistan
| | - Muhammad Haseeb Ahmad
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences; University of Agriculture Faisalabad; Pakistan
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36
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Leal LN, Beltrán JA, Alonso V, Bello JM, den Hartog LA, Hendriks WH, Martín-Tereso J. Dietary vitamin E dosage and source affects meat quality parameters in light weight lambs. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1606-1614. [PMID: 28833195 DOI: 10.1002/jsfa.8635] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 08/04/2017] [Accepted: 08/17/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Supra-nutritional vitamin E supplementation is a commonly used approach to delay lipid oxidation and colour deterioration in lamb and beef meat marketed under modified atmosphere packaging. However, these applications lack a precise calibration of dose for the desired effect and, in addition, limited information is available regarding the use of natural vitamin E for this purpose. RESULTS Three hundred and sixty Rasa Aragonesa lambs were fed diets supplemented with all-rac-α-tocopheryl acetate (250, 500, 1000 and 2000 mg kg-1 compound feed), RRR-α-tocopheryl acetate (125, 250, 500 and 1000 mg kg-1 compound feed) and a basal diet without vitamin E supplementation for 14 days before slaughter at 25.8 ± 1.67 kg body weight. Vitamin E supplementation had no effect (P > 0.05) on average daily weight gain, feed intake and feed efficiency. Display time had larger effects on lipid oxidation, colour stability, myoglobin forms and meat discolouration parameters compared to vitamin E supplementation. However, vitamin E source and dosage significantly extended meat shelf-life as indicated by lipid oxidation, redness, hue angle, metmyoglobin formation, deoxymyoglobin formation, A580-630 and ISO2 . CONCLUSION The quantification of these effects demonstrated that the biological activity value of 1.36 used to distinguish both vitamin E sources is not appropriate for meat quality enhancing properties. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Leonel N Leal
- Trouw Nutrition Research and Development, Boxmeer, The Netherlands
- Department of Animal Sciences, Animal Nutrition group, Wageningen University & Research, Wageningen, The Netherlands
| | - José A Beltrán
- Departamento Tecnología de los Alimentos, Facultad de Veterinaria, Zaragoza, Spain
| | - Verónica Alonso
- Departamento Tecnología de los Alimentos, Facultad de Veterinaria, Zaragoza, Spain
| | | | - Leo A den Hartog
- Trouw Nutrition Research and Development, Boxmeer, The Netherlands
- Department of Animal Sciences, Animal Nutrition group, Wageningen University & Research, Wageningen, The Netherlands
| | - Wouter H Hendriks
- Department of Animal Sciences, Animal Nutrition group, Wageningen University & Research, Wageningen, The Netherlands
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The green fabrication, characterization and evaluation of catalytic antioxidation of gold nanoparticle-lignocellulose composite papers for active packaging. Int J Biol Macromol 2018; 107:1782-1791. [DOI: 10.1016/j.ijbiomac.2017.10.046] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 09/21/2017] [Accepted: 10/09/2017] [Indexed: 01/11/2023]
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Ahmed I, Lin H, Zou L, Brody AL, Li Z, Qazi IM, Pavase TR, Lv L. A comprehensive review on the application of active packaging technologies to muscle foods. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.06.009] [Citation(s) in RCA: 162] [Impact Index Per Article: 23.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, Suminska P, Marcos B, Coma V. Active Packaging Applications for Food. Compr Rev Food Sci Food Saf 2017; 17:165-199. [PMID: 33350066 DOI: 10.1111/1541-4337.12322] [Citation(s) in RCA: 335] [Impact Index Per Article: 47.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Accepted: 10/29/2017] [Indexed: 01/21/2023]
Abstract
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
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Affiliation(s)
- Selçuk Yildirim
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | - Bettina Röcker
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | | | - Julie Nilsen-Nygaard
- Nofima - Norwegian Inst. of Food, Fisheries and Aquaculture Research, 1430 Aas, Norway
| | - Zehra Ayhan
- Faculty of Engineering, Dept. of Food Engineering, Sakarya Univ., Serdivan, Sakarya, Turkey
| | - Ramune Rutkaite
- Faculty of Chemical Technology, Dept. of Polymer Chemistry and Technology, Kaunas Univ. of Technology, 50254 Kaunas, Lithuania
| | - Tanja Radusin
- Inst. of Food Technology, Univ. of Novi Sad, 21000 Novi Sad, Serbia
| | - Patrycja Suminska
- Faculty of Food Sciences and Fisheries, Center of Bioimmobilization and Innovative Packaging Materials, West Pomeranian Univ. of Technology, 71-270 Szczecin, Poland
| | - Begonya Marcos
- IRTA, Food Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Véronique Coma
- UMR CNRS 5629, LCPO, Bordeaux Univ., 33607 PESSAC cedex, France
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Ganiari S, Choulitoudi E, Oreopoulou V. Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.009] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Moudache M, Nerín C, Colon M, Zaidi F. Antioxidant effect of an innovative active plastic film containing olive leaves extract on fresh pork meat and its evaluation by Raman spectroscopy. Food Chem 2017; 229:98-103. [DOI: 10.1016/j.foodchem.2017.02.023] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 02/04/2017] [Accepted: 02/06/2017] [Indexed: 10/20/2022]
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Bouarab-Chibane L, Ouled-Bouhedda B, Leonard L, Gemelas L, Bouajila J, Ferhout H, Cottaz A, Joly C, Degraeve P, Oulahal N. Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2905-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Polysaccharide-Based Edible Coatings Containing Cellulase for Improved Preservation of Meat Quality during Storage. Molecules 2017; 22:molecules22030390. [PMID: 28257118 PMCID: PMC6155409 DOI: 10.3390/molecules22030390] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 02/21/2017] [Accepted: 02/28/2017] [Indexed: 11/16/2022] Open
Abstract
The objectives of this study were to optimize the composition of edible food coatings and to extend the shelf-life of pork meat. Initially, nine meat samples were coated with solutions containing chitosan and hydroxypropyl methylcellulose at various cellulase concentrations: 0%, 0.05%, and 0.1%, stored for 0, 7, and 14 days. Uncoated meat served as the controls. The samples were tested for pH, water activity (aw), total number of microorganisms (TNM), psychrotrophs (P), number of yeast and molds (NYM), colour, and thiobarbituric acid-reactive substances (TBARS). The pH and aw values varied from 5.42 to 5.54 and 0.919 to 0.926, respectively. The reductions in the TNM, P, and NYM after 14 days of storage were approximately 2.71 log cycles, 1.46 log cycles, and 0.78 log cycles, respectively. The enzyme addition improved the stability of the red colour. Significant reduction in TBARS was noted with the inclusion of cellulase in the coating material. Overall, this study provides a promising alternative method for the preservation of pork meat in industry.
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Llana-Ruiz-Cabello M, Maisanaba S, Puerto M, Pichardo S, Jos A, Moyano R, Cameán A. A subchronic 90-day oral toxicity study of Origanum vulgare essential oil in rats. Food Chem Toxicol 2017; 101:36-47. [DOI: 10.1016/j.fct.2017.01.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2016] [Revised: 12/23/2016] [Accepted: 01/03/2017] [Indexed: 01/28/2023]
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Silva F, Domingues FC. Antimicrobial activity of coriander oil and its effectiveness as food preservative. Crit Rev Food Sci Nutr 2017; 57:35-47. [PMID: 25831119 DOI: 10.1080/10408398.2013.847818] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
ABTRACT Foodborne illness represents a major economic burden worldwide and a serious public health threat, with around 48 million people affected and 3,000 death each year only in the USA. One of the possible strategies to reduce foodborne infections is the development of effective preservation strategies capable of eradicating microbial contamination of foods. Over the last years, new challenges for the food industry have arisen such as the increase of antimicrobial resistance of foodborne pathogens to common preservatives and consumers demand for naturally based products. In order to overcome this, new approaches using natural or bio-based products as food preservatives need to be investigated. Coriander (Coriandrum sativum L.) is a well-known herb widely used as spice, or in folk medicine, and in the pharmacy and food industries. Coriander seed oil is the world's second most relevant essential oil, exhibiting antimicrobial activity against Gram-positive and Gram-negative bacteria, some yeasts, dermatophytes and filamentous fungi. This review highlights coriander oil antimicrobial activity and possible mechanisms of action in microbial cells and discusses the ability of coriander oil usage as a food preservative, pointing out possible paths for the successful evolution for these strategies towards a successful development of a food preservation strategy using coriander oil.
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Affiliation(s)
- Filomena Silva
- a CICS-UBI-Health Sciences Research Centre, University of Beira Interior , Avenida Infante D. Henrique, Covilhã , Portugal
| | - Fernanda C Domingues
- a CICS-UBI-Health Sciences Research Centre, University of Beira Interior , Avenida Infante D. Henrique, Covilhã , Portugal
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Development of low-density polyethylene antioxidant active films containing α-tocopherol loaded with MCM-41(Mobil Composition of Matter No. 41) mesoporous silica. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.06.025] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Antonio AL, Pereira E, Pinela J, Heleno S, Pereira C, Ferreira IC. Determination of Antioxidant Compounds in Foodstuff. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Dietary supplementation of ferulic acid to steers under commercial feedlot feeding conditions improves meat quality and shelf life. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.10.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Djenane D, Beltrán JA, Camo J, Roncalés P. Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano ( Origanum vulgare L.) active film under high O 2. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:4244-4257. [PMID: 28115765 PMCID: PMC5223259 DOI: 10.1007/s13197-016-2419-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2016] [Accepted: 11/24/2016] [Indexed: 10/20/2022]
Abstract
Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1 °C. The obtained beefsteaks were packaged in high oxygen (Hi-O2) with active packaging (AP) during 13-21 days at 1 ± 1 °C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.
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Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science and Technology, University Mouloud MAMMERI of Tizi-Ouzou, 15000 Tizi-Ouzou, Algeria
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
| | - José Antonio Beltrán
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
| | - Javier Camo
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
| | - Pedro Roncalés
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
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