Effect of safflower oil nanoemulsion and cumin essential oil combined with oxygen absorber packaging on the quality and shelf-life of refrigerated lamb loins

This study assessed chitosan (CS)-based edible films with clove essential oil (CO) and nisin (NI) singly or in combination, for improving quality and shelf life of pork patties stored in cold conditions.

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Edible Coatings Based on Apple Pectin, Cellulose Nanocrystals, and Essential Oil of Lemongrass: Improving the Quality and Shelf Life of Strawberries (Fragaria Ananassa)

JOURNAL OF RENEWABLE MATERIALS ◽

10.32604/jrm.2019.00042 ◽

2019 ◽

Vol 7 (1) ◽

pp. 73-87 ◽

Cited By ~ 3

Author(s):

Ingrid Souza Vieira da Silva ◽

Nat醠ia Soares Prado ◽

Patr韈ia Gontijo de Melo ◽

Danilo Campion Arantes ◽

Mara Zeni Andrade ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Cellulose Nanocrystals ◽

Edible Coatings ◽

Fragaria Ananassa ◽

Apple Pectin ◽

Quality And Shelf Life

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Effect of Alpinia zerumbet essential oil on the shelf life of tambaqui fillets during short-term refrigerator storage

Acta Amazonica ◽

10.1590/1809-4392201801252 ◽

2019 ◽

Vol 49 (2) ◽

pp. 152-161 ◽

Cited By ~ 1

Author(s):

Ana Karolinne Anastacio de SOUSA ◽

Fabíola Helena dos Santos FOGAÇA ◽

Thais Danyelle Santos ARAUJO ◽

Karina Neoob de Carvalho CASTRO ◽

Alitiene Moura Lemos PEREIRA ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Storage Time ◽

Thiobarbituric Acid ◽

Thiobarbituric Acid Reactive Substances ◽

Chemical Parameters ◽

Short Term ◽

Basic Nitrogen ◽

Alpinia Zerumbet ◽

Quality And Shelf Life

ABSTRACT We investigated the effect of Alpinia zerumbet essential oil on the quality and shelf life of tambaqui (Colossoma macropomum) fillets stored under refrigeration (10.0 ± 0.5 °C) for 14 days. The treatments were A. zerumbet essential oil at 0.75% v v-1 (AEO 0.75%), A. zerumbet essential oil at 1.5% v v-1 (AEO 1.5%) and a control (no essential oil). The sample quality and shelf life were determined by the total psychrotrophic count (TPC) and chemical parameters (pH, total volatile basic nitrogen, centesimal composition and thiobarbituric acid reactive substances - TBARS) at zero, seven and 14 days of storage time. The TPC decreased significantly (p < 0.05) with an A. zerumbetessential oil level of 1.5% until seven days of storage. The concentration of A. zerumbet essential oil at 0.75% resulted in lower pH, TBARS, and TVBN values in comparison with the other treatment and the control. Thus, A. zerumbet essential oil was efficient in extending the shelf life of refrigerated tambaqui fillets up to approximately seven days.

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Effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of Pangasius fillets during cold storage

Food Research ◽

10.26656/fr.2017.4(s6).001 ◽

2020 ◽

Vol 4 (S6) ◽

pp. 138-145

Author(s):

R. Sarnes ◽

T.T.A. Ngoc ◽

L.N. Binh

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Sensory Quality ◽

Food Additives ◽

Life Extension ◽

Preliminary Study ◽

Retail Conditions ◽

Lemongrass Essential Oil ◽

Quality And Shelf Life

Pangasius fillet has high demand in the international market due to its tender flesh, delicate taste and as an affordable substitute for cod and other more expensive white fishes. The preliminary study, it was found that the optimized condition for soaking was NaCl 1.32%, STPP 1.88%, and sorbitol 4.68% for 30 mins which give a significant effect (p<0.05) to the yield, water activity, pH, and improvement in the sensory of the treated fillet. However, the soaking itself was not contributed to the extension of shelf life. This study aimed to examine the effects of Pangasius fillet soaked in essential oil on the quality and shelf life with simulated storage similar to retail conditions. Lemongrass essential oil was showing the best result in improving the quality and shelf life of Pangasius fillet stored in refrigerated storage (0-4˚C). The addition of 0.2% lemongrass showed 7 days extension of shelf-life or longer compared to fillet without soaking and fillet soaking without essential oil. In addition, it also reduces the Total Volatile BasedNitrogen (TVB-N) content, improves the sensory quality (raw and cooked) of Pangasius fillet. Mint essential oil was showing the shelf-life extension (7 days longer) and sensory improvement at 0.3% concentration. However, the mint essential oil was not showing better TVB-N reduction in treated fillet compared to fillet soaking without essential oil. Therefore, it is recommended to incorporate 0.2% lemongrass essential oil for the Pangasius industry to extend the shelf life of Pangasius fillet followed with quality improvement

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Efectos del uso de astaxantina, lúpulo o un aceite esencial sobre la calidad y vida útil de la carne y preparados cárnicos de cordero = Effects of the use of astaxanthin, hops or an essential oil on the quality and shelf life of the meat and lamb meat preparations

10.18002/10612/12761 ◽

2021 ◽

Author(s):

Diego Eloy Carballo Carballo

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Lamb Meat ◽

Quality And Shelf Life

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Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

Foods ◽

10.3390/foods10020401 ◽

2021 ◽

Vol 10 (2) ◽

pp. 401

Author(s):

Maria-Ioana Socaciu ◽

Melinda Fogarasi ◽

Elemér Lajos Simon ◽

Cristina Anamaria Semeniuc ◽

Sonia Ancuţa Socaci ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Whey Protein ◽

Brook Trout ◽

Antimicrobial Properties ◽

Thiobarbituric Acid ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Fish Samples ◽

Quality And Shelf Life

The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count; PTC, psychrotrophic count; LAB, lactic acid bacteria; H2S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample’s shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.

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