Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat

Essential oils are known to be a natural preservative due to their antimicrobial and antioxidant properties. The aim of this study was to evaluate an effect of thyme and cumin essential oils (EOs) in combination with air packaging and vacuum packaging on the shelf life of burgers from surimi and chicken meat. The study was conducted at 2°C for 27 days. We tested four groups of samples: (a) burgers in air package, (b) burgers with cumin and thyme EOs in air packaging, (c) burgers in vacuum packaging, and (d) burgers with cumin and thyme EOs in vacuum packaging. The greatest effect (P < 0.001) on the chemical and microbiological characteristics of the novel burgers displayed burgers with EOs of thyme and cumin packaged under vacuum. It can be explained by synergistic effect, which made it possible to extend the shelf life of the burgers. These results allowed us to suggest that surimi could be used as a basic ingredient in burgers production.

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The production of ecofriendly biofilm with natural oil for food packaging

Proceedings - The Tenth International Symposium GRID 2020 ◽

10.24867/grid-2020-p23 ◽

2020 ◽

Author(s):

Emine Arman Kandirmaz ◽

◽

Omer Bunyamin Zelzele ◽

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Shelf Life ◽

Food Packaging ◽

Biological Activities ◽

Uv Spectroscopy ◽

Antimicrobial Properties ◽

Active Packaging ◽

E Coli ◽

Active Food Packaging

The use of edible biofilms in food packaging reduces the use of petrochemical polymers that are harmful to human health, such as PE, PP, PET. The second most common biopolymer in nature, chitosan is a nontoxic, nonantigenic, biocompatible and biodegradable polymer. Considering these features, it is frequently used in food packaging applications. Increasing needs for food amount and quality canalized food ındustry to fund in new packaging techniques that improve storage life and grade of foods. Active packaging systems, one of these methods, can be designed as a sensor, antimicrobial or antimigrant in order to extend the shelf life of the food product and to inform the shelf life in possible degradation. Essential oils, which are antimicrobial environmentally friendly packaging material additives, are used due to their effective biological activities. Essential oils that have known antimicrobial properties include lavender, rosemary, mint, eucalyptus and geranium. These oils are also edible. In this study, it is aimed to produce antimicrobial, ecofriendly, edible, printable biofilm for active packaging, using chitosan and peppermint essential oil. For this purpose, chitosan biofilms containing different rates (0, 1, 2.5, 5, 10%) of peppermint essential oil were produced by solvent casting method. Surface morphology were examined by SEM. The transparency of biofilms was determined by UV spectroscopy. Antimicrobial properties of the obtained films were determined against S. aureus and E. coli. Biofilms were printed with screen printing. The color, gloss, contact angle, surface tension values of all printed and unprinted samples were examined. As a result, chitosan biofilms which are loaded with peppermint essential oil were successfully produced. Biofilms are colorless, highly transparent and have good printability. It is concluded that the amount of peppermint essential oil increased inhibitory feature against S. aureus and E. coli. When the obtained results are examined, it is determined that the printable, ecofriendly, edible biofilms can be used in active food packaging applications.

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Effect of Lettuce, Marjoram and Cumin Essential Oils on the Quality and Shelf Life of Minced Meat during Refrigerated Storage

Zagazig Veterinary Journal ◽

10.21608/zvjz.2019.13680.1047 ◽

2019 ◽

Vol 47 (3) ◽

pp. 288-297

Author(s):

Abdallah Mahmoud

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Refrigerated Storage ◽

Minced Meat ◽

Quality And Shelf Life

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Essential Oils as Possible Candidates to Be Included in Active Packaging Systems and the Use of Biosensors to Monitor the Quality of Foodstuff

Chemistry Proceedings ◽

10.3390/csac2021-10485 ◽

2021 ◽

Vol 5 (1) ◽

pp. 28

Author(s):

Anton Soria-Lopez ◽

Maria Carpena ◽

Bernabe Nuñez-Estevez ◽

Paula Garcia-Oliveira ◽

Nicolas Collazo ◽

...

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Antioxidant Properties ◽

Active Agent ◽

Food Products ◽

Active Packaging ◽

Food Matrix ◽

Short Period ◽

The Impact

Active packaging has gained interest in recent years. As well as protecting food from the environment, it can incorporate agents with specific properties to extend the shelf life of the food. As a requirement, it is essential that the active agent has a greater affinity for the food than for the packaging material and, in this sense, essential oils (EOs) are potential candidates to be included in this new packaging system. The use of EOs can add to food matrix antimicrobial and antioxidant properties, reduce the permeability of the packaging to water vapor and extend the shelf life of food products. However, their use has been limited because they can produce a strong flavor by interacting with other compounds present in the food matrix and modify the organoleptic characteristics. Although the nanoencapsulation of EOs can provide chemical stability and minimize the impact of the Eos on the organoleptic properties by decreasing their volatilization, some physical modifications have still been observed, such as plasticizing effects and color variations. In this sense, the quality of the food products and consumer safety can be increased by using sensors. This technology indicates when food products are degrading and informs us if specific packaging conditions have changed. This work focuses on highlighting the use of biosensors as a new methodology to detect undesirable changes in the food matrix in a short period of time and the use of nanotechnology to include EOs in active films of natural origin.

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