scholarly journals Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil

2021 ◽  
Vol 10 (16) ◽  
pp. e271101623335
Author(s):  
Camila Casagrande Paganini ◽  
Denise Adamoli Laroque ◽  
Bruno Augusto Mattar Carciofi ◽  
Gláucia Maria Falcão de Aragão
Keyword(s):  
Mechanical Properties ◽  
Essential Oil ◽  
Shelf Life ◽  
Cellulose Acetate ◽  
Meat Products ◽  
Antimicrobial Effect ◽  
Life Extension ◽  
Oregano Essential Oil ◽  
Bacteria Growth ◽  
Antimicrobial Film

This study aimed to apply cellulose acetate (CA) films incorporated with oregano essential oil (OEO) to inhibit bacteria growth associated with spoilage of meat products (Weissella viridescens (microaerophilic) and Pseudomonas fluorescens (aerobic)) and evaluate its effect on the shelf life of vacuum-packed sliced ham (VPSH). CA films were produced using acetone solvent, adding 25, 35, 50, or 75 mg of OEO per film. Antimicrobial activity and mechanical properties of films were determined. CA films in Petri dishes showed a better antimicrobial effect against W. viridescens than P. fluorescens. As VPSH, presents a microaerophilic environment, product shelf life was determined fitting Baranyi and Roberts’ model to W. viridescens’ growth experimental data, at 8 °C. OEO did not modify films’ mechanical properties. Application of the CA film with 75 mg of OEO decreased  value of W. viridescens, increased its  value, resulting in a ham` shelf-life increased by eight days, demonstrating excellent application potential.

Active cellulose acetate‐oregano essential oil films to conservation of hamburger buns: Antifungal, analysed sensorial and mechanical properties

2021 ◽  
Author(s):  
Flávio Gomes Fernandes ◽  
Cristiani Viegas Brandão Grisi ◽  
Raunira Costa Araújo ◽  
Diego Alvarenga Botrel ◽  
Solange Sousa
Keyword(s):  
Mechanical Properties ◽  
Essential Oil ◽  
Cellulose Acetate ◽  
Oregano Essential Oil ◽  
Oil Films

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.

Modeling the effect of oregano essential oil on shelf-life extension of vacuum-packed cooked sliced ham

Meat Science ◽  
2018 ◽  
Vol 139 ◽  
pp. 113-119 ◽  
Author(s):  
Natielle Maria Costa Menezes ◽  
Wiaslan Figueiredo Martins ◽  
Daniel Angelo Longhi ◽  
Gláucia Maria Falcão de Aragão
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Life Extension ◽  
Oregano Essential Oil ◽  
Shelf Life Extension

scholarly journals Antioxidant and Antimicrobial Effect of Oregano Essential Oil on Shelf-Life of Chicken Patties

2019 ◽  
Vol 8 (02) ◽  
pp. 3076-3087 ◽  
Author(s):  
Neha Thakur ◽  
S.K. Mendiratta ◽  
Geeta Chauhan ◽  
Arvind Soni ◽  
Ravi Kant Agrawal
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Antimicrobial Effect ◽  
Oregano Essential Oil ◽  
Chicken Patties

scholarly journals Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1241
Author(s):  
Yuthana Phimolsiripol ◽  
Srirana Buadoktoom ◽  
Pimporn Leelapornpisid ◽  
Kittisak Jantanasakulwong ◽  
Phisit Seesuriyachan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antioxidant Activities ◽  
Antibacterial Properties ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Antibacterial Activities ◽  
Life Extension ◽  
Microbial Count ◽  
Basella Alba ◽  
Chilled Pork

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate Staphylococcus aureus and Escherichia coli with the optimal condition of 80% power for 40 min. For shelf-life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100–120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

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