Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage

Chitosan-pullulan edible coating loaded with dihydromyricetin: Enhanced antioxidant activity and barrier properties to prolong Cantonese sausages' shelf-life

Cantonese sausages are susceptible to oxidative deterioration during storage. Compared with synthetic antioxidants, dihydromyricetin (DMY) is a natural active substance with various functions such as antioxidant and antimicrobial. In this study, edible coating solutions loaded with DMY were prepared based on chitosan (CS) and pullulan (PUL) to prolong the shelf-life of Cantonese sausages. FT-IR and XRD results showed good compatibility between DMY and CS-PUL. It was found that 8 % DMY was physically cross-linked with CS and PUL mainly through hydrogen bonding, which enhanced the barrier and mechanical properties of the films. Meanwhile, the antioxidant property, antimicrobial efficiency and thermal stability of the films were also significantly improved (p < 0.05). The results of storage experiments of Cantonese sausages showed that the 8 % DMY-CP coating solution could effectively retard the lipid oxidation of Cantonese sausages at 25 °C, and maintain the appearance and flavour of products at storage on the 28th d. This study proved DMY's potential as a natural alternative to synthetic additives in polysaccharide-based edible coatings, providing a green and sustainable solution to combat lipid oxidation in meat products.

Influence of pomelo pericarp essential oil on the structural characteristics of gelatin-arrowroot tuber flour-based edible films

The present study examined the comprehensive effects of incorporating pomelo pericarp essential oil (PEO) at varying concentrations (0.5, 1.0, 1.5, and 2.0%) into gelatin-arrowroot tuber flour (GEL-ATF) based edible films and evaluated the influence on various structural properties. ATF was prepared from Maranta arundinacea L. tubers using a carefully controlled method to ensure its quality and suitability as a polysaccharide base in film formulations. The results indicated that adding PEO to the GEL-ATF films decreased L, a, and b color values and increased opacity values, especially at higher PEO concentrations. Furthermore, the appearance of both GEL-ATF and GEL-ATF-PEO films exhibited similar characteristics. Incorporating PEO significantly reduced moisture content and water vapor permeability (WVP), indicating enhanced barrier properties against moisture. Additionally, an increase in PEO concentration resulted in decreased film solubility. A decrease in tensile strength (TS) but an increase in elongation at break (EAB) was observed in the GEL-ATF films with higher PEO concentrations (>1% PEO). Slight variations in thermal degradation patterns with increased PEO addition in GEL-ATF were noticed, while X-ray diffractometry (XRD) and Fourier transform infrared spectroscopy (FTIR) results of the tested films provided insights into structural and chemical modifications, indicating changes in crystallinity and molecular interactions upon increased PEO concentration in the film compositions. The microstructural observations confirmed that PEO incorporation led to smoother film surfaces, suggesting a more uniform matrix, which could enhance the film's barrier and mechanical properties. Furthermore, applying PEO into GLE-ATF films exhibited strong antimicrobial activity against Bacillus cereus ATCC 11778. Overall, the present study found that the higher PEO (>1%) concentrations significantly influenced the physical and mechanical properties of GEL-ATF-based edible films. This newly developed edible film could be an effective alternative to inedible polymers for sustainable food packaging solutions.

Meta-analysis of citrus-derived additives on chicken meat quality and safety: a comprehensive evaluation of acceptability, physicochemical properties, and microbial contamination

Citrus represents a valuable repository of antioxidant substances that possess the potential for the preservation of meat quality. This meta-analysis aimed to comprehensively assess the impact of citrus additives on the quality and safety of chicken meat. Adhering to the PRISMA protocol, we initially identified 103 relevant studies, from which 20 articles meeting specific criteria were selected for database construction. Through the amalgamation of diverse individual studies, this research provides a comprehensive overview of chicken meat quality and safety, with a specific focus on the influence of citrus-derived additives. Minimal alterations were observed in the nutritional quality of chicken meat concerning storage temperature and duration. The findings demonstrated a significant reduction in aerobic bacterial levels, with Citrus aurantiifolia exhibiting the highest efficacy (P < 0.01). Both extracted and nonextracted citrus components, applied through coating, curing, and marinating, effectively mitigated bacterial contamination. Notably, thiobarbituric acid reactive substances (TBARS) concentrations were significantly reduced, particularly with Citrus hystrix (P < 0.01). Total volatile base nitrogen (TVBN), an indicator of protein degradation, exhibited a decrease, with citrus extract displaying enhanced efficacy (P < 0.01). Chemical composition changes were marginal, except for a protein increase after storage (P < 0.01). Hedonic testing revealed varied preferences, indicating improvements in flavor, juiciness, and overall acceptability after storage (P < 0.01). The study underscores the effectiveness of citrus additives in preserving chicken meat quality, highlighting their antibacterial and antioxidant properties, despite some observed alterations in texture and chemical composition. Citrus additives have been proven successful in 1) mitigating adverse effects on chicken meat during storage, especially with Citrus hystrix exhibiting potent antimicrobial properties, and 2) enhancing the hedonic quality of chicken meat. This research strongly advocates for the application of citrus additives to uphold the quality and safety of chicken meat.