scholarly journals Effect of Mixing Rotational Speed on Characteristics of Edible Film Containing Tangerine (Citrus reticulate) Essential Oil to Extend the Shelf-Life of Mushroom (Agaricus bisporus)

2020 ◽  
Vol 7 (1) ◽  
pp. 23-34
Author(s):  
Youssef M. Riyad, Ayat E. Rizk
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Rotational Speed ◽  
Agaricus Bisporus ◽  
Edible Film ◽  
Citrus Reticulate

scholarly journals Comparative study of essential oil of clove and oregano treated edible film in extending shelf life of paneer

2020 ◽  
Vol 9 (7) ◽  
pp. 312-316
Author(s):  
Saurabh Karunamay ◽  
Shekhar R Badhe ◽  
Vivek Shulka
Keyword(s):  
Essential Oil ◽  
Comparative Study ◽  
Shelf Life ◽  
Edible Film

Enhancement of Shelf Life of Button Mushroom, Agaricus bisporus (Higher Basidiomycetes) by Fumigant Application of Lippia alba Essential Oil

2015 ◽  
Vol 17 (1) ◽  
pp. 87-92 ◽  
Author(s):  
Pratima Vishwakarma ◽  
Abhay Kumar Pandey ◽  
Priyanka Mishra ◽  
Pooja Singh ◽  
N. N. Tripathi
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Button Mushroom ◽  
Lippia Alba

scholarly journals ANTI-MICROBIC FOOD PACKAGING INNOVATION FROM WASTE BANANA SKIN AND DURIAN SEEDS

2021 ◽  
Vol 4 (1) ◽  
pp. 43
Author(s):  
Reno Susanto ◽  
W Revika ◽  
Irdoni Irdoni
Keyword(s):  
Tensile Strength ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Microbial Growth ◽  
Raw Materials ◽  
Extraction Process ◽  
Edible Films ◽  
Edible Film ◽  
Food Ingredients

Edible film is a packaging that has the advantage of being easily degraded so that it does not cause environmental problems such as plastic waste which can pollute the environment. Edible film is considered to have good prospects for application in food ingredients, one of which is meat, because meat has a limited shelf life. The addition of antimicrobial ingredients to the edible film in the form of essential oil of basil leaves is useful for reducing microbial growth. The purpose of this study was to make edible films to extend the shelf life of frozen meat, utilize banana peels and durian seeds as the main ingredients for making edible films and use basil essential oil as an antimicrobial agent. The stages of activities carried out in this study included the preparation of raw materials for waste banana peels, durian seeds, and basil leaves. This stage includes the extraction process of each ingredient that produces pectin from banana peels, starch from durian seeds, and essential oil from basil leaves. Furthermore, the making of edible films from these raw materials varied the ratio between the mass of pectin and starch. The formed edible films were analyzed using FTIR, attractiveness test, and microbial growth testing by comparing meat coated with edible film and meat not coated with edible film. The characteristics of the edible film produced are 0.1 mm thick with a tensile strength value of 64.65 MPa - 75.34 MPa and a percent elongation value of 0.318% - 0.36%. The best edible film was produced at a ratio of 4: 1 (pectin: starch) with the addition of antimicrobials which had a film thickness of 0.1 mm with a tensile strength value of 75.34 MPa and 0.35% elongation percent.

scholarly journals A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage

RSC Advances ◽  
2020 ◽  
Vol 10 (30) ◽  
pp. 17777-17786 ◽  
Author(s):  
Karthikeyan Venkatachalam ◽  
Somwang Lekjing
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Cold Storage ◽  
Edible Films ◽  
Edible Film ◽  
Clove Essential Oil ◽  
Pork Patties ◽  
Quality And Shelf Life

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.

scholarly journals Postharvest Shelf-life Extension of Button Mushroom (Agaricus bisporus L.) by Aloe vera Gel Coating Enriched with Basil Essential Oil

2021 ◽  
Vol 59 (2) ◽  
pp. 87-98
Author(s):  
Leila MOHAMMADI ◽  
Hamed HASSANZADEH KHANKAHDANI ◽  
Fumina TANAKA ◽  
Fumihiko TANAKA
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Aloe Vera ◽  
Life Extension ◽  
Button Mushroom ◽  
Shelf Life Extension

scholarly journals Combined Effect of Chitosan-Based Edible Film Containing Oregano Essential Oil on the Shelf-Life Extension of Fresh Chicken Meat

2019 ◽  
Author(s):  
Fatemeh Karimnezhad ◽  
Vadood Razavilar ◽  
AmirAli Anvar ◽  
Shahrzad Dashtgol ◽  
Atefeh Pilehvar Zavareh
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Storage Period ◽  
Inhibitory Effect ◽  
Edible Film ◽  
Life Extension ◽  
Control Group ◽  
Oregano Essential Oil ◽  
Water Distillation ◽  
Oregano Oil

Background: The aim of this study was to investigate the effects of chitosan coatings, oregano essential oil, and their combination on microbial quality of chicken fillet during 12 days in refrigerator temperature. Methods: Oregano oil was extracted by water distillation and then different concentrations of oregano oil (1% and 2%) were used for film preparation. Microbiological tests were carried out on the chicken fillet samples stored in 4 °C at different intervals including days 0, 3, 6, 9, and 12. Results: Treated groups with chitosan and oregano oil affected the increase rate of aerobic plate counts, coliform counts, and total psychrophilic counts significantly compared to the control group across the entire storage period (P < 0.05). Chitosan-based edible film containing oregano oil inhibited microbial growth on chicken fillet. Microbial populations were reduced by 2.14-3.53 log CFU/g in groups treated with chitosan and oregano oil. Our results revealed that incorporation of oregano essential oil at 2% concentration had the highest inhibitory effect on spoilage microorganisms in coated chicken fillet during 12 days of storage at refrigerator. Conclusion: Generally, application of oregano essential oil at 2% concentration had the potential to enhance safety and shelf-life of chicken fillet.

Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties

2016 ◽  
Vol 46 (1) ◽  
pp. 82-95 ◽  
Author(s):  
Arvind Soni ◽  
G Kandeepan ◽  
S. K. Mendiratta ◽  
Vivek Shukla ◽  
Ashish Kumar
Keyword(s):  
Essential Oil ◽  
Physicochemical Properties ◽  
Essential Oils ◽  
Shelf Life ◽  
Meat Products ◽  
Edible Films ◽  
Edible Film ◽  
Content Type ◽  
Antimicrobial Substances

Purpose – The purpose of this paper was to develop an antimicrobial edible film coated with essential oils for packaging application with characterization of its physicochemical properties. Livestock products especially meat products need special packaging system for protection. The most well-known packaging materials are polyethylene or co-polymer-based materials which have led to serious ecological problems due to their non-biodegradability and non-renewable nature. There has been a growing interest for edible films in recent years trying to reduce the amount of wastes, capable of protecting the food once the primary packaging is open, and because of public concerns about environmental protection. Various kinds of antimicrobial substances can also be incorporated into edible films to improve their functionality, as these substances could limit or prevent microbial growth on food surface. Design/methodology/approach – Biopolymers such as carrageenan and carboxymethylcellulose and their various combinations were tried to develop an edible film. The levels of antimicrobial substances such as oregano and thyme essential oils were standardized on the basis of their minimal inhibitory concentration against Escherichia coli, Salmonella pullorum, Staphylococcus aureus and Listeria monocytogenes. Standardized edible film coated with standardized concentration of essential oil was examined for different physicochemical properties and compared with edible film without essential oil. Findings – In total, 1.5 per cent (w/v) solution of carrageenan was found best suited biopolymer for edible film formation on the basis of thickness, transparency and elongation ability. Combined concentration of oregano (0.02 per cent) and thyme (0.03 per cent) essential oils were found to be best suited for coating the edible film as antimicrobial application. Research limitations/implications – Future research may benefit from the present attempt in evaluating the potency of easily available agricultural by produces for preparation of economically viable edible film incorporated with various natural biopreservatives in combination for the enhancement of shelf life. Originality/value – Antimicrobial packaging for enhancing the quality and shelf life of stored meat products offers great scope for further research in this field. Moreover, the literature pertaining to the application of edible films containing biopreservative for chicken meat products is very limited.

scholarly journals Study the antimicrobial effects of chitosan-based edible film containing the Trachyspermum ammi essential oil on shelf-life of chicken meat

2017 ◽  
Vol 8 (2) ◽  
Author(s):  
Fatemeh Karimnezhad ◽  
Vadood Razavilar ◽  
Amir Ali Anvar ◽  
Soheyl Eskandari
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Chitosan Film ◽  
Storage Period ◽  
Edible Films ◽  
Chicken Meat ◽  
Edible Film ◽  
Coliform Bacteria ◽  
Antimicrobial Effects ◽  
Trachyspermum Ammi

Packaging using chitosan-based edible films incorporated with natural essential oils is a safe and economic way to increase the shelf-life and acceptability of food products and especially chicken meat. Trachyspermum ammi is a natural medicinal plant with high antimicrobial effects cultivated in Iran. The present research was done to study the antimicrobial effects of chitosan-based edible film containing T. ammi essential oil on shelf-life of chicken meat. T. ammi fruits were collected and dried. Essential oil was extracted from plants using the Clevenger’s apparatus. High molecular weight chitosan with 1% and 2% concentrations of T. ammi essential oil were used for coating of chicken fillets. Treatments were stored at 4°C for 12 days. Count of the total aerobic, total psychrophilic and coliform bacteria had ranges of 3.8±0.25 to 8.32±0.26, 4±0.23 to 8.65±0.28 and 1.8±0.09 to 5.62±0.16 CFU/g during the storage period. Antimicrobial effects were significantly increased with the incorporation of T. ammi essential oil (P<0.05). Antimicrobial effects were also depended on the concentration of T. ammi essential oil (P<0.05). Chitosan film incorporated with 2% T. ammi essential oil had the highest inhibitory effects on total aerobic, total psychrophilic and coliform bacteria (P<0.05). Our results pointed out that the incorporation of T. ammi essential oil at 2% concentration has potential for using the developed chitosan edible film as an active packaging of chicken meat.

Sign in / Sign up

Export Citation Format

Share Document