scholarly journals Edible coating based on achira starch containing garlic/oregano oils to extend the shelf life of double cream cheese

2020 ◽  
Vol 73 (1) ◽  
pp. 9099-9108 ◽  
Author(s):  
Junior B. Molina-Hernández ◽  
Andrés Echeverri Castro ◽  
Hugo A. Martinez-Correa ◽  
Margarita M. Andrade-Mahecha
Keyword(s):  
Shelf Life ◽  
Antimicrobial Agents ◽  
Ph Value ◽  
Physicochemical Characteristics ◽  
Edible Coatings ◽  
Antimicrobial Compounds ◽  
Cream Cheese ◽  
Significant Difference ◽  
Fresh Products ◽  
Oregano Oil

Edible coatings provide food products with a barrier to gases and water vapor exchange; additionally, when complemented with antimicrobial agents, they can be suitable to extend food shelf life. This study aimed to evaluate the effect of using edible coatings based on achira starch (Canna indica L.), microcrystalline cellulose, and natural antimicrobial compounds (garlic and oregano oils) on the quality of double cream cheese during storage at 5 °C for 42 days. The physicochemical characteristics of the cheeses, such as weight loss, hardness, water activity, and color, were evaluated on days 1, 8, 21, and 42. The microbiological analyses were carried out on days 1, 21, and 42, and the sensorial analysis on days 1 and 42. The coated cheese samples maintained the pH value of fresh products during storage, whereas the pH of the uncoated samples progressively decreased. No effect (P≥0.05) was observed at the different storage times on the weight and color of the coated samples, as compared to the control. The hardness of the coated samples was lower (50% for oregano oil treatment and 18% for garlic oil treatment) at the end of the storage, with a significant difference (P≤0.05) from the control. Additionally, the use of coatings containing garlic or oregano oil prevented the growth of pathogenic or contaminating microorganisms on the product during 42-day storage. The results indicated that the use of edible coatings incorporating garlic or oregano oil as antimicrobial compounds are an alternative to extend the shelf life of double cream cheese.

scholarly journals Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Luca Fasolato ◽  
Barbara Cardazzo ◽  
Stefania Balzan ◽  
Lisa Carraro ◽  
Nadia Andrea Andreani ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Shelf Life ◽  
Sparus Aurata ◽  
Chicken Breast ◽  
Lag Phase ◽  
Plant Metabolites ◽  
Significant Difference ◽  
Vegetation Water ◽  
Fresh Products ◽  
The Impact

Phenols are plant metabolites characterised by several interesting bioactive properties such as antioxidant and bactericidal activities. In this study the application of a phenols concentrate (PC) from olive vegetation water to two different fresh products – gilt-head seabream (<em>Sparus aurata</em>) and chicken breast – was described. Products were treated in a bath of PC (22 g/L; chicken breast) or sprayed with two different solutions (L1:0.75 and L2:1.5 mg/mL; seabream) and then stored under refrigeration conditions. The shelf life was monitored through microbiological analyses – quality index method for seabream and a specific sensory index for raw breast. The secondary products of lipid-peroxidation of the chicken breast were determined using the thiobarbituric acid reactive substances (TBARs) test on cooked samples. Multivariate statistical techniques were adopted to investigate the impact of phenols and microbiological data were fitted by DMfit software. In seabream, the levels of PC did not highlight any significant difference on microbiological and sensory features. DMfit models suggested an effect only on H<sub>2</sub>S producing bacteria with an increased lag phase compared to the control samples (C: 87 h <em>vs</em> L2: 136 h). The results on chicken breast showed that the PC bath clearly modified the growth of <em>Pseudomonas</em> and <em>Enterobacteriaceae</em>. The phenol dipping was effective in limiting lipid-peroxidation (TBARs) after cooking. Treated samples disclosed an increase of shelf life of 2 days. These could be considered as preliminary findings suggesting the use of this concentrate as preservative in some fresh products.

scholarly journals Antimicrobial Compounds from Crustaceans and Their Applications for Extending Shelf-Life of Marine-Based Foods

2020 ◽  
Vol 20 (8) ◽  
pp. 629-646 ◽  
Author(s):  
Oladipupo Odunayo Olatunde ◽  
Soottawat Benjakul ◽  
Ahmet Faruk Yesilsu
Keyword(s):  
Shelf Life ◽  
Antimicrobial Compounds ◽  
Antimicrobial Compound ◽  
Slow Response ◽  
Alternative Source ◽  
Food Industries ◽  
Anticancer Properties ◽  
Essential Nutrient ◽  
Fresh Products ◽  
Natural Preservatives

Antimicrobial-resistant microorganisms have become a major challenge for public health and food industries because of their fast adaptability and slow response to synthetic antimicrobials. Bioactive compounds from marine sources exert various biological roles including antioxidant, antimicrobial, anti-inflammatory, antihypertensive, and anticancer properties. Their advantage as an antimicrobial compound is gradually be exploited, particularly in marine-based foods (MBFs), which are highly perishable since they are abundant in proteins, lipids, and other nutrients. Also, the growing demand for fresh products with prolonged shelf-life is making the MBFs industry to urgently seek the effective methods for preservation of fresh or refrigerated MBFs. Crustaceans, which are invertebrates, are valuable source of essential nutrient based on their richness in protein, carbohydrate, minerals, lipids, and vitamins. Additionally, the by-product from the processing of crustaceans could be used as an alternative source of antimicrobials, which can be employed in MBFs as natural preservatives. This review therefore revisited the recovery of antimicrobials compounds such as antimicrobial peptides, carotenoids, and chitosan derivatives from crustaceans. The uses of these crustacean antimicrobials in extending the shelf-life of MBFs are also discussed.

scholarly journals (187) The Use of Essential Oils as Natural Preservatives for Berry Fruits

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1042E-1043 ◽  
Author(s):  
Chien Wang
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Fungal Growth ◽  
Vaccinium Corymbosum ◽  
Antimicrobial Compounds ◽  
Natural Antimicrobial ◽  
Microbial Invasion ◽  
Berry Fruits ◽  
Natural Preservatives

Berry fruits such as blackberries (Rubus sp.) and blueberries (Vaccinium corymbosum L.) are highly perishable after harvest. In addition to rapid deterioration in quality, they are also very susceptible to microbial invasion. The shelf life of these berries is usually terminated by decay. Several natural antimicrobial compounds derived from essential oils of plants were studied for their efficacies in inhibiting decay and extending shelf life of berry fruits. The severity of decay in blackberries and blueberries stored at 10 °C was significantly reduced by treatment with thymol. Treatments with menthol or eugenol also suppressed the fungal growth, but to a lesser extent. All of these three natural antimicrobial compounds extended shelf life of blackberries and blueberries as compared to the control. Berries treated with thymol, menthol, or eugenol also maintained better fruit quality with higher levels of sugars, organic acids, and oxygen radical absorbance capacity than the untreated fruits. The effects of these natural antimicrobial agents on the quality and shelf life of other fruits will be investigated.

Inactivation of Salmonella Typhimurium in Orange Juice Containing Antimicrobial Agents by Pulsed Electric Field

2002 ◽  
Vol 65 (7) ◽  
pp. 1081-1087 ◽  
Author(s):  
ZIWEI LIANG ◽  
GAURI S. MITTAL ◽  
MANSEL W. GRIFFITHS
Keyword(s):  
Cell Death ◽  
Electric Field ◽  
Cell Viability ◽  
Salmonella Typhimurium ◽  
Orange Juice ◽  
Antimicrobial Agents ◽  
Ph Value ◽  
Pulsed Electric Field ◽  
Pulse Number ◽  
Significant Difference

Combinations of different hurdles, including moderately high temperatures (&lt;60°C), antimicrobial compounds, and pulsed electric field (PEF) treatment, to reduce Salmonella in pasteurized and freshly squeezed orange juices (with and without pulp) were explored. Populations of Salmonella Typhimurium were found to decrease with an increase in pulse number and treatment temperature. At a field strength of 90 kV/cm, a pulse number of 20, and a temperature of 45°C, PEF treatment did not have a notable effect on cell viability or injury. At and above 46°C, however, cell death and injury were greatly increased. Salmonella numbers were reduced by 5.9 log cycles in freshly squeezed orange juice (without pulp) treated at 90 kV/cm, 50 pulses, and 55°C. When PEF treatment was carried out in the presence of nisin (100 U/ml of orange juice), lysozyme (2,400 U/ml), or a mixture of nisin (27.5 U/ml) and lysozyme (690 U/ml), cell viability loss was increased by an additional 0.04 to 2.75 log cycles. The combination of nisin and lysozyme had a more pronounced bactericidal effect than did either nisin or lysozyme alone. An additional Salmonella count reduction of at least 1.37 log cycles was achieved when the two antimicrobial agents were used in combination. No significant difference (P &gt; 0.05) in cell death was attained by lowering the pH value; only cell injury increased. Inactivation by PEF was significantly more extensive (P &lt; 0.05) in pasteurized orange juice than in freshly squeezed orange juice under the same treatment conditions. This increase might be due to the effect of the chemical composition of the juices.

scholarly journals Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO2 Nanotubes on the Quality and Shelf Life of Chilled Meat

2019 ◽  
Vol 20 (5) ◽  
pp. 1184 ◽  
Author(s):  
Zhibiao Feng ◽  
Lele Li ◽  
Qiannan Wang ◽  
Guangxin Wu ◽  
Chunhong Liu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Titanium Dioxide ◽  
Shelf Life ◽  
Whey Protein ◽  
Antimicrobial Agents ◽  
Titanium Dioxide Nanoparticles ◽  
Low Cost ◽  
Edible Films ◽  
Edible Coatings ◽  
Reduce Weight Loss

Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings with glycerol (Gly) as plastic and titanium dioxide nanotubes (TNTs) as antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than titanium dioxide nanoparticles (TNPs), but also increased interactions with WPNFs. The WPNF/TNT film had a smooth and continuous surface and was homogeneous with good mechanical properties. WPNF/TNT edible coatings (ECs) can help improve lipid peroxidation and antioxidant activity, limit microbial growth, reduce weight loss, and extend the shelf life of chilled beef. Given that the WPNF/TNT film components are low cost and show high antioxidant and antimicrobial activity, these optimized films have potential applications for various food products, including raw and chilled meat.

A Study to the Factors Influencing the Plants' Absorption of Heavy Metals

2013 ◽  
Vol 743-744 ◽  
pp. 491-497
Author(s):  
Jie Ying Huang ◽  
Xiao Chun Xu ◽  
Li Wei Chen ◽  
Yuan Xiang Zhou
Keyword(s):  
Heavy Metals ◽  
Organic Matter ◽  
Soil Structure ◽  
Ph Value ◽  
Physicochemical Characteristics ◽  
Significant Inhibition ◽  
Inhibition Effect ◽  
Factors Influencing ◽  
Significant Difference ◽  
Adhesive Effect

In order to master the rule of heavy metals migration on the interface of tailings-plants and how matrix physicochemical characteristics change, pot experiment was conducted with/without soil, choosing PAM and EDTA as tailings modifiers, with/ without organic matter. The results showed that: the existence of soil inhibited the absorption of heavy metals, especially for Cu, to which significant inhibition effect has been achieved,join of EDTA and PAM could further restrained the leafy plants to absorb heavy metals. The experimental results also indicated that PAM had a significantly adhesive effect on soil particles than EDTA,improved the soil structure to a certain role,each matrix pH value varies between 7-8, and there are no significant difference between PAM and EDTA processing matrix.

scholarly journals Study on the Effect of Prawn (Machrobrachuim rosenbergii) Chitosan Coating on Peeled Shallot (Allium ascalonicum)

2019 ◽  
Vol 7 (3) ◽  
pp. 927-935 ◽  
Author(s):  
G. Nagamaniammai ◽  
M. Chithra ◽  
M. Udhaya Ganga
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Acetic Acid Solution ◽  
Calcium Content ◽  
Tween 80 ◽  
Inhibitory Effect ◽  
Chitosan Coating ◽  
Significant Difference ◽  
Oregano Oil

Shallot (Allium ascalonicum) is the most important commercial vegetable crop grown in India. Shallot peeling is tough and consumes time. The availability of peeled shallots in markets will reduce the time consumed on peeling shallots for cooking. But peeled shallot does not have longer shelf life. Edible coating for peeled shallots can reduce spoilage and can inhibit microbial growth too. The Chitosan coating of shallots was based on the dipping method of coating fruits and vegetables. The study on coating chitosan in shallots and different parameters with varying composition were analyzed. The physio-chemical parameters like protein content, carbohydrate content, calcium content and total phenols content and weight loss shows that there is a significant difference with coated and uncoated Shallot stored at 4C for a period of 15 days. The microbial studies and physical characteristic studies show that number of microbes and decay is significantly less for coated onion samples compared with uncoated samples respectively. The inhibitory effect of chitosan produced from prawn shell against fungi was studied by adding 0.2% oregano oil, 0.4% of Tween 80 (polysorbate 80) and 0.7% of Glycerol. The Zone of inhibition was obtained has which were found to be 3.1cm, 1.5cm and 2.9cm for Oregano (Or), Thyme (Th) and Mint (M) leaves. Addition of 0.1% Tween 80 to 1.5 % chitosan in acetic acid solution improved the effectiveness of coating on the Shallot skin. The above study revealed that Chitosan coatings were in effect on successful quality improvement and extending shelf life of Shallot by delayed ripening, lowered respiration rate, regulated gas exchange, decrease in transpiration rate, retaining fruit firmness, reduction in weight loss etc.

scholarly journals Effect of Chicken Meatball Shelf Life With the Addition of Chitosan to Chemical Quality

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Ikrima Rohimadilwa ◽  
Ludfia Windyasmara ◽  
Sri Sukaryani
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Protein Content ◽  
Room Temperature ◽  
Ph Value ◽  
Good Effect ◽  
Natural Preservative ◽  
Average Value ◽  
Randomized Design ◽  
Significant Difference

Chicken meatballs are one of the processed products that are very popular and favored by the public because they taste good and are nutritious. One way to preserve chicken meatballs is using borax or formalin which is bad for health. Chitosan is a natural preservative that comes from shrimp and crab waste that can be used in the long term. This study aims to determine the effect of adding chitosan as a natural preservative for chicken meatballs stored at room temperature on the quality of chicken meatballs which include moisture content, pH value and protein content. This research method used a completely randomized design with long storage factors and the addition of chitosan. The data obtained were analyzed statistically using Analysis of Variance (ANOVA). Further test with the Duncan Multiple Range Test (DMRT) if there is a significant difference between treatments. The variables recorded and observed were moisture content, pH value and protein content of chicken meatballs at room temperature (25ᴼC). The water content of chicken meatballs up to 1.5% chitosan addition treatment showed the best consistency during the shelf life with an average value of 59.31%. The pH value of chicken meatballs with the addition of 2.5% chitosan on the 2nd and 4th day gave a good effect with pH values of 5.56 and 5.78, respectively. Protein content of chicken meatballs with the addition of chitosan 1.5% on the second day gave the effect of increasing the highest protein content up to 7.21%. Keywords: Chicken meatballs, Chitosan, Shelf life

Active edible coatings in meat.

2021 ◽  
Vol 16 (038) ◽  
Author(s):  
Lucimara A. Forata
Keyword(s):  
Antimicrobial Agent ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
High Water ◽  
Physicochemical Characteristics ◽  
Edible Coatings ◽  
Oxygen Barrier ◽  
Antimicrobial Substances ◽  
Perishable Product ◽  
Oxidative Processes

Abstract Meat is a perishable product due to its protein and high-water activity (Aw) and is thus prone to microbial and oxidative processes, which lead to spoilage and undesirable changes in meat physicochemical characteristics. Edible coatings, combined with antioxidant and antimicrobial substances, have been used to improve meat shelf life by creating an oxygen barrier against lipid oxidation, acting as an antimicrobial agent, and to keep meat color. Here, we reviewed the use of active edible coatings and their effects on physicochemical and sensory characteristics of chicken, pork, beef, lamb meat, and fish.

Comparative Study on Essential Oils Incorporated into an Alginate-Based Edible Coating To Assure the Safety and Quality of Fresh-Cut Fuji Apples

2008 ◽  
Vol 71 (6) ◽  
pp. 1150-1161 ◽  
Author(s):  
ROSA M. RAYBAUDI-MASSILIA ◽  
MARÍA A. ROJAS-GRAÜ ◽  
JONATHAN MOSQUEDA-MELGAR ◽  
OLGA MARTÍN-BELLOSO
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Antimicrobial Effect ◽  
Physicochemical Characteristics ◽  
Edible Coating ◽  
Active Compounds ◽  
E Coli ◽  
Fresh Cut

Cinnamon, clove, and lemongrass essential oils (EOs) and their active compounds cinnamaldehyde, eugenol, and citral, respectively, were investigated for their effectiveness as antimicrobial agents in an alginate-based edible coating (EC) on fresh-cut Fuji apples. This EC also contained malic acid, N-acetyl-l-cysteine, glutathione, and calcium lactate as quality stabilizing compounds. The EC applied on apple pieces effectively maintained the physicochemical characteristics of the apple pieces for more than 30 days, decreased the respiration rate, reduced the Escherichia coli O157:H7 population by about 1.23 log CFU/g at day 0, and extended the microbiological shelf life by at least 19 days. The addition of EOs at 0.7% (vol/vol) or their active compounds at 0.5% (vol/vol) into the EC increased its antimicrobial effect, reduced the E. coli O157:H7 population by more than 4 log CFU/g, and extended the microbiological shelf life by more than 30 days. However, those concentrations of EOs affected the physicochemical characteristics of fresh-cut apples and thus limited their shelf life from 7 to 21 days. Lemongrass and cinnamon EOs (0.7%), citral (0.5%), and cinnamaldehyde (0.5%) were the most effective compounds for extending microbiological shelf life, whereas lemongrass, cinnamon, and clove EOs at 0.3% (vol/vol) best maintained the physicochemical characteristics of the product. Apple pieces with EC at day 0 and with EC with or without lemongrass EO at 0.7% at day 15 were preferred by the panelists. ECs containing natural antimicrobials and quality stabilizing compounds may be useful for extending the shelf life of fresh-cut fruits.

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