Effects of pectin/chitosan composite and bi-layer coatings combined with Artemisia dracunculus essential oil on the mackerel’s shelf life

Novel composites consisting of chitosan (Ch), polyvinyl alcohol (PVA), and thyme essential oil (T) were prepared as a new packing materials. The effects of Ch+PVA+T film on quality and shelf life of Channa argus stored under refrigeration were investigated. The control and the treated fish samples were analyzed periodically for chemical (pH, TVB-N), microbiological (total viable count), and sensory characteristics. The results indicate that samples treated remained acceptable up 15 days while the untreated samples up to11 days of storage. The thyme essential oil addition in samples contributes to a slower process of fish spoilage. The preservative effect is greater as the oil concentration is greater.

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The effect of tarragon (Artemisia dracunculus) essential oil and high molecular weight Chitosan on sensory properties and shelf life of yogurt

LWT ◽

10.1016/j.lwt.2021.111613 ◽

2021 ◽

pp. 111613

Author(s):

Hiba Zedan ◽

Seyed Masoud Hosseini ◽

Ali Mohammadi

Keyword(s):

Molecular Weight ◽

Essential Oil ◽

Shelf Life ◽

High Molecular Weight ◽

Sensory Properties ◽

Artemisia Dracunculus ◽

High Molecular Weight Chitosan

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Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽

10.3390/polym13050716 ◽

2021 ◽

Vol 13 (5) ◽

pp. 716

Author(s):

Milad Yaghoubi ◽

Ali Ayaseh ◽

Kazem Alirezalu ◽

Zabihollah Nemati ◽

Mirian Pateiro ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Thiobarbituric Acid ◽

Chicken Meat ◽

Refrigerated Storage ◽

Quality Properties ◽

Overall Acceptability ◽

Chitosan Coating ◽

The Impact ◽

Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

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Nanocapsules of oregano essential oil preparation and characterization and its fungistasis on apricot fruit during shelf life

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15649 ◽

2021 ◽

Author(s):

Zedong Shi ◽

Yaping Jiang ◽

Yingjie Sun ◽

Dedong Min ◽

Fujun Li ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Oregano Essential Oil

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Artemisia dracunculus L. essential oil phytochemical components trigger the activity of cellular antioxidant enzymes

Journal of Food Biochemistry ◽

10.1111/jfbc.13691 ◽

2021 ◽

Vol 45 (4) ◽

Author(s):

Naira Sahakyan ◽

Pierre Andreoletti ◽

Mustapha Cherkaoui‐Malki ◽

Margarit Petrosyan ◽

Armen Trchounian

Keyword(s):

Antioxidant Enzymes ◽

Essential Oil ◽

Artemisia Dracunculus ◽

Phytochemical Components

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Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽

10.3390/foods10010121 ◽

2021 ◽

Vol 10 (1) ◽

pp. 121

Author(s):

Ghita Amor ◽

Mohammed Sabbah ◽

Lucia Caputo ◽

Mohamed Idbella ◽

Vincenzo De Feo ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Shelf Life ◽

Food Packaging ◽

Antimicrobial Properties ◽

Edible Films ◽

Biological Properties ◽

Oil Composition ◽

Packaging System ◽

Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

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