Effect of Antimicrobial Packaging Film Coated with Ajowan and Cinnamon Essential Oil on Shelf Life of Fresh Chilled Pork

In recent years, the use of various chemicals before and after harvest has become common to boost shelf life. However, the use of these chemicals has its own drawbacks, as some of them are considered to be harmful to the environment and also unfeasible. The main objective of this study is to use edible herbal coating formulations based on Moringa gum [MG] (Concentration: 1, 2 3, 4 and 5 %) and cinnamon essential oil (1 %) for the enhancement of quality and lifespan of guava kept at room temperature for 15 days by applying two methods of coating; dipping and brushing. The guava was dipped and brushed in MG solution for 2 minutes. Analyses of the guavas were done at every 3 days interval. The treatment C3D (Concentration 3 %; dipping) showed the minimum shrinkage index (13.34 %), Physiological Weight Loss [PWL] (27.09 %), fungal decay (70 %), pH (3.76), Total Soluble Solids (TSS) (11.14 °B), mesophilic microbial count (6.73 log CFU/g) as compared to the other samples. The maximum firmness (190.72 N), Titratable Acidity [TA] (0.28 g/L), antioxidant content (15.58 %) and phenolic content (15.93 mg GAE/g) were also observed in C3D coated guavas. These findings indicate that usage of C3D MG coating was successful in maintaining the physiochemical properties of guava and in preserving the fruit's sensory qualities. Future studies would benefit the industries on the utilization of MG for postharvest management of fruits and vegetables as a healthy alternative to chemical fungicides.

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Effects of sodium alginate edible coating with cinnamon essential oil nanocapsules and Nisin on quality and shelf life of beef slices during refrigeration

Journal of Food Protection ◽

10.4315/jfp-21-380 ◽

2022 ◽

Author(s):

Maoxi Zhang ◽

Wei Luo ◽

Kuan Yang ◽

cheng li

Keyword(s):

Weight Loss ◽

Essential Oil ◽

Shelf Life ◽

Sodium Alginate ◽

Ph Value ◽

Bacterial Count ◽

Edible Coating ◽

Total Bacterial Count ◽

Total Volatile ◽

Cinnamon Essential Oil

The effects of the sodium alginate (SA) coating incorporated with cinnamon essential oil nanocapsules (CEO-NPs) and Nisin, as a new edible coating, were investigated on the preservation of beef slices in the refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH value, weight loss, the total volatile base nitrogen (TVB-N)) and antimicrobial activity against total bacterial count (TBC). Besides, the changes in color parameters and sensory attributes of all beef samples were evaluated. The results revealed that the incorporation of the complex of CEO-NPs and Nisin retarded the growth of the microorganism and reduced lipid oxidation, as determined by pH, TVB-N, and TBC. This can extend the shelf life of beef slices to 15 days. Moreover, the treatment with the SA coating, incorporating CEO-NPs and Nisin, significantly improved the weight loss, color, odor, textural, and broth attributes of the beef samples. The results suggest that the coating treatment enriched with CEO-NPs and Nisin could significantly inhibit quality deterioration of beef slices, and the complex of CEO-NPs and Nisin can improve antioxidant, antibacterial and sensory properties of the SA coating. Thus, the new edible coating could be regarded as a potential material to preserve beef slices.

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Fabrication of electrospun polylactic acid nanofilm incorporating cinnamon essential oil/ β -cyclodextrin inclusion complex for antimicrobial packaging

Food Chemistry ◽

10.1016/j.foodchem.2015.10.043 ◽

2016 ◽

Vol 196 ◽

pp. 996-1004 ◽

Cited By ~ 137

Author(s):

Peng Wen ◽

Ding-He Zhu ◽

Kun Feng ◽

Fang-Jun Liu ◽

Wen-Yong Lou ◽

...

Keyword(s):

Essential Oil ◽

Inclusion Complex ◽

Polylactic Acid ◽

Antimicrobial Packaging ◽

Cyclodextrin Inclusion ◽

Cyclodextrin Inclusion Complex ◽

Cinnamon Essential Oil

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Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil

Foods ◽

10.3390/foods10030597 ◽

2021 ◽

Vol 10 (3) ◽

pp. 597

Author(s):

Gisselle Anahí Solís-Contreras ◽

María Consuelo Rodríguez-Guillermo ◽

María de la Luz Reyes-Vega ◽

Cristobal N. Aguilar ◽

Oscar Noé Rebolloso-Padilla ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Guar Gum ◽

Soluble Solids ◽

Total Phenolic ◽

Minimally Processed ◽

Bioactive Coatings ◽

Golden Delicious ◽

Apple Slices ◽

Cinnamon Essential Oil

The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.

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