Shelf Life of Meat Using Edible Active Packaging Enriched Films

2020 ◽  
Vol 57 (1) ◽  
pp. 25
Author(s):  
M. D. Srisuruthi ◽  
R. Balasasirekha
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Leaf Extract ◽  
Nutrient Content ◽  
Sensory Attributes ◽  
Packaging Material ◽  
Active Packaging ◽  
Effective Alternative ◽  
Betel Leaf

Packaging is one of the most important processes to preserve the quality of food. Edible polymer is an effective alternative to synthetic polymers. Active packaging is incorporating antimicrobials and/or antioxidants in packaging material. Application of these technologies can improve safety of foods. In this study active edible film was formulated and standardised with concentration of 2.25% of sodium alginate, 1% glycerol, 2% CaCl2. Meat was chosen as it is a widely used perishable food. Garlic, atibala and betel leaf were chosen as the sources of active compounds. Betel leaf extract infused films were found to be more acceptable over garlic and atibala infused films. Edible Films (EF) with varying concentrations of betel leaf extract was formulated namely EFS, EF10, EF20, EF30 and EF40. The impact of the extract infused films was studied for its physical and physico-chemical properties, sensory attributes, nutrient content and shelf life extension ability. Varying concentrations of betel leaf extract didn't influence the thickness of the film whereas the film with P.betel leaf extract showed higher grammature values than that of the film without antioxidants. There was a gradual increase in solubility and antioxidant activity as the concentration of P.betel leaf extract increased. The antioxidant activity of EF10, EF20, EF30 and EF40 are 37.12%, 38.48%, 42.37% and 42.89% respectively. Sensory evaluation indicated that EF20 and EF10 had good overall acceptability. Nutrient quality of EF40 was highest followed by the other three formulations EF30, EF20 and EF10 in decreasing fashion. EF20 had acceptable sensory attributes and also possessed better nutrient content with carotene 1.67 mg, iron 4.23 mg and calcium 0.29 g. The seven days total plate count study of meat packed with EF20 revealed higher bacterial count of 5.88±0.087 log CFU g-1 in control than the EF20 i.e., 3.32±0.081 log CFU g-1. The study concludes that the usage of plant based antioxidants and antimicrobials can be effective alternative replacing chemicals used as food packaging material for increasing the shelf life of a food product

scholarly journals Karakteristik Kemasan Aktif dari Film Gelatin Ikan dengan Penambahan Ekstrak Daun Jeruju (Acanthus ilicifolius)

2020 ◽  
Vol 15 (1) ◽  
pp. 63
Author(s):  
Rahmi Nurdiani ◽  
Abdul Aziz Jaziri ◽  
Fitri Septa Puspita
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Leaf Extract ◽  
Inhibition Zone ◽  
Active Packaging ◽  
Basic Material ◽  
Leaf Extracts ◽  
Bioactive Substances ◽  
Acanthus Ilicifolius

Kemasan aktif memiliki fungsi yang lebih luas dalam menjaga kualitas suatu produk. Salah satu bahan baku kemasan aktif adalah gelatin dengan penambahan senyawa aktif. Penelitian ini dimaksudkan untuk mempelajari karakteristik dan bioaktivitas kemasan aktif dari gelatin ikan ayam-ayam (Abalistes stellaris) dengan penambahan ekstrak daun jeruju (Acanthus ilicifolius) sebesar 0%, 1%, 3%, 5% dan 7%. Kemasan aktif yang dihasilkan diamati karakteristik dan bioaktifitasnya yang meliputi ketebalan, kuat tarik, elongasi, transmisi uap air, kadar air, pH, aktivitas antioksidan dan aktivitas antibakteri. Hasil analisa sidik ragam menunjukkan penambahan ekstrak daun jeruju berpengaruh nyata (p<0,05) terhadap ketebalan, aktivitas antioksidan dan aktivitas antibakteri dari kemasan aktif berbahan gelatin yang dihasilkan, namun tidak berpengaruh nyata (p>0,05) terhadap kuat tarik, elongasi dan transmisi uap air. Kemasan aktif dari gelatin ikan ayam-ayam dengan penambahan ekstrak daun jeruju 7% memiliki ketebalan 143,01 µm, mampu menghambat 65,45% radikal bebas DPPH dan menghasilkan zona hambat bakteri berkisar antara 2,18-2,61 mm. Hasil penelitian ini menunjukkan gelatin yang terbuat dari kulit dan sisik ikan ayam-ayam dengan penambahan ekstrak daun jeruju memiliki potensi untuk dikembangkan menjadi kemasan aktif.  AbstractPackaging has an important function in maintaining the quality of product. Active packaging can be made from gelatin as basic material with addition of bioactive substances. The purpose of this research was to study the characteristics and bioactivity of active packaging made from staryy triggerfish (Abalistes stellaris) gelatin incorporated with 0, 1, 3, 5, and 7% of Acanthus ilicifolius leaf extract. The active pakaging was observed for its charateristics and bioactivity including thickness,  elongation, tensile strength, water vapor transmission, moisture content, pH, antioxidant activity, and antibacterial activity of active packaging. The statistical analyses showed that the addition of A. ilicifolius leaf extracts significantly affected (p<0.05) the thickness, antioxidant activity, and antibacterial activity of active packaging. Active packaging from fish gelatin containing 7% of A. ilicifolius extract with 143.01 µm thickness, was able to inhibit 65.45% DPPH free radical and resulted in 2.18-2.61 mm inhibition zone. It was suggested that starry triggerfish gelatin and A. ilicifolius leaf extract have a potential to be developed as active packaging.

scholarly journals Effect of Microencapsulation Techniques on Physical and Chemical Characteristics of Functional Beverage Based on Red Betel Leaf Extract (Piper crocatum)

2020 ◽  
Vol 23 (8) ◽  
pp. 276-282
Author(s):  
Mega Safithri ◽  
Susi Indariani ◽  
Rosalina Yuliani
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Leaf Extract ◽  
Sensory Quality ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Betel Leaf ◽  
Functional Drink ◽  
Physical And Chemical

Functional drinks based on red betel leaf extract have antioxidant activity, but they still have a bitter taste. This study aims to determine the effect of microencapsulation on phenol content, antioxidant activity, and sensory quality of functional drinks based on betel leaf extract. Microencapsulation of functional drinks was made using maltodextrin coatings with concentrations of 10% and 20%. Antioxidant activity was tested by the CUPRAC method. The ready to drink (RTD) functional drink has a total phenolic content and antioxidant activity of 782.30 ± 2.54 mg GAE/g and 1660.19 ± 31.67 µmol Tr/g, respectively. These values are higher than microencapsulated functional drinks with maltodextrin (MM). The microencapsulated functional drink with 10% maltodextrin coating (MM10) is the chosen formulation since it has the smallest particle size (1.283 µm), total phenolic content of 12.90 ± 0.01 mg GAE/g and antioxidant activity of 189.41 ± 1.88 µmol Tr/g. Microencapsulated functional drinks provide sensory quality that is not significantly different (p <0.05) from ready to drink (RTD) drinks.

scholarly journals Active Packaging of Button Mushrooms with Zeolite and Açai Extract as an Innovative Method of Extending Its Shelf Life

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 653
Author(s):  
Monika Hanula ◽  
Ewelina Pogorzelska-Nowicka ◽  
Grzegorz Pogorzelski ◽  
Arkadiusz Szpicer ◽  
Iwona Wojtasik-Kalinowska ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Bioactive Compounds ◽  
Active Packaging ◽  
Market Demand ◽  
Active Components ◽  
Food Preservatives ◽  
Innovative Method ◽  
Button Mushrooms

As the market demand for button mushrooms is constantly growing, it is important to extend their shelf-life. Active packaging with built-in active components offers the possibility of extending the shelf life of products which are sensitive to external factors. Therefore, the aim of the present study was to check the effect of active packaging with zeolite (clinoptilolite) and aҫai extract on the bioactive compounds content, antioxidant activity, volatile compound profile, and physical quality of mushrooms subjected to storage for 28 days at 4 °C. Packing mushrooms in active packages improved their chemical characteristics by increasing antioxidant activity (p ≤ 0.001) in comparison to the conventional packaging methods. Moreover, it slowed down water loss and the browning process both on the surface and inside the mushroom. Furthermore, the results showed a strong correlation (p ≤ 0.001) between antioxidant activity, bioactive compounds content and color parameters. The obtained results suggest that the addition of the aҫai extract and zeolite into packaging material protects mushrooms from deterioration for a longer period of time. The use of active packaging to extend product shelf life can contribute to the reduction of the use of food preservatives, but also protects the environment by reducing the volume of waste.

scholarly journals Effect of neem leaf and banana pulp extracts on shelf life and quality of mango (Mangifera indica L.)

2018 ◽  
Vol 16 (3) ◽  
pp. 343-350 ◽  
Author(s):  
Rabeya Akter Sarmin ◽  
Shamim Ahmed Kamal Uddin Khan ◽  
Kanij Fatema ◽  
Sabiha Sultana
Keyword(s):  
Shelf Life ◽  
Disease Severity ◽  
Leaf Extract ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Neem Leaf Extract

The study was carried out to minimize the postharvest loses and extend shelf life of mango fruitby maintaining physico-chemical properties. The variety selected for the study was “Amrapali”. Freshly harvested mango was treated with different concentrations (20% and 40%) of neem leaf and banana pulp extract alone or in combination. Untreated mango was considered as control. All treated and untreated mango was kept into paper cartons at room condition. The treated fruits showed significant differences in case of total soluble solids content, titratable acidity, vitamin C, disease incidence, disease severity and shelf life in comparison to control fruits. Among the treatments, T2 (neem leaf extract at 20%) and T5 (neem leaf extract 40% + banana pulp extract 40%) treatments showed longer shelf life (9.92 and 10.25 days, respectively), slower changes in color (score 2.77 and 2.93, respectively) and firmness (score 2.67 and 2.77, respectively); less disease severity (score 2.93 and 3.57, respectively), disease incidence (46.67% and 60.00%) and lower loss in weight (38.04% and 35.17%, respectively) at 9 DAT (Days after treatment). On the other hand, total soluble solid was highest in T3 (neem leaf extract 40%) treated fruitswith18.73% more Brix at 13 DAT in comparison to control and other treatments. The effectiveness of the treatment T5 (neem leaf extract 40% + banana pulp extract 40%) was meaningful which could be recommended for maintenance of postharvest quality of mango stored in ambient conditions. J. Bangladesh Agril. Univ. 16(3): 343–350, December 2018

scholarly journals Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

2018 ◽  
Vol 24 (6) ◽  
pp. 507-518 ◽  
Author(s):  
Paz Spira ◽  
Antonio Bisconsin-Junior ◽  
Amauri Rosenthal ◽  
Magali Monteiro
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Shelf Life ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Residual Activity ◽  
Pectin Methylesterase ◽  
Physicochemical Characteristics ◽  
Total Phenolic

The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice’s stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.

scholarly journals Pre-Harvest Foliar Application of Mineral Nutrients to Retard Chlorophyll Degradation and Preserve Bio-Active Compounds in Broccoli

Agronomy ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 711
Author(s):  
Mohamed M. El-Mogy ◽  
Mohamed Abdel M. Wahab ◽  
Mohamed B. I. El-Sawy ◽  
Aditya Parmar
Keyword(s):  
Plant Growth ◽  
Shelf Life ◽  
Foliar Application ◽  
Growth Parameters ◽  
Management Practice ◽  
Nutrient Content ◽  
Mineral Nutrients ◽  
Postharvest Quality ◽  
Total Phenolic

Foliar application of micronutrients has become a common farm management practice to increase the overall yield of various crops. However, the effects of foliar fertilization on shelf life and postharvest quality of the crops are rather under-researched. The aim of this field experiment was to evaluate the effect of foliar application of individual mineral nutrients (calcium (Ca), zinc (Zn), manganese (Mn), and iron (Fe) on pre and postharvest quality of broccoli. The broccoli plants were subjected to single foliar sprays of either Ca, Fe, Zn, or Mn, which was repeated four times during plant growth at a 1 g/kg concentration. Once harvested, the broccoli heads were refrigerated at 4 °C for 28 days. Our results indicated that foliar application of Ca, Zn, Mn, and Fe did not have a significant effect on plant growth parameters, apart from enhancing Soil Plant Analysis Development (SPAD) chlorophyll meter values. However, during postharvest, foliar application treatment showed a positive response on weight loss during storage and reduction in yellowing of the broccoli heads. Foliar treatments increased the concentration of Nitrogen (N), Phosphorus (P), Ca, Zn, Mn and Fe significantly in the broccoli head tissue. Total chlorophyll content, total phenolic compound, ascorbic acid, peroxidase activity, glucoraphanin and glucobrassicin and flavonoids were significantly increased by all foliar treatments. Crude protein content and sulforaphane were enhanced by Ca and Mn treatments. Overall, foliar application of the investigated mineral nutrients may prove beneficial in improving the shelf-life and nutrient content of broccoli during postharvest handling and storage.

Mechanical and Sensory Evaluation of Noodles Incorporated with Betel Leaf Extract

2015 ◽  
Vol 11 (2) ◽  
pp. 221-227 ◽  
Author(s):  
Leila Nouri ◽  
Abdorreza Mohammadi Nafchi ◽  
A. A. Karim
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Leaf Extract ◽  
Structural Modification ◽  
Sensory Attributes ◽  
Essential Nutrients ◽  
Sensory Acceptability ◽  
Betel Leaf ◽  
Beneficial Effects

Abstract Noodles promote health as a source of essential nutrients and fiber. This study evaluated the effects of incorporating various levels of betel leaf extract on the quality and sensory acceptability of Hokkien noodles. Hokkien noodles incorporated with betel leaf extract (0, 5, 10, 15, and 20% based on flour weight) were prepared from wheat flour with a moisture content of 14%. The hardness, elongation, adhesiveness, color, and sensory evaluation of the noodles were then determined. Results clearly show that the incorporation of betel leaf extract at various levels led to the structural modification of the noodles and to a soft product compare to the control. However, the product scores in all sensory attributes were higher than the control scores. The sample was incorporated 15% betel leaf extract had the best acceptance quality wherein the beneficial effects of betel leaf polyphenols can be utilized.

EFFECT OF PACKAGING MATERIAL ON SHELF LIFE AND QUALITY OF 'BANESHAN' MANGO HARVESTED AT DIFFERENT MATURITY STAGES

2013 ◽  
pp. 955-961
Author(s):  
A.K. Kumar ◽  
K.C.S. Reddy ◽  
J.D. Babu ◽  
M. Pratap ◽  
A. Chaturvedi
Keyword(s):  
Shelf Life ◽  
Packaging Material ◽  
Maturity Stages
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