Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging

The objective of this work was to study the antioxidant activity of biodegradable and active packaging containing essential oils. Seven types of active packaging were produced. In beef, lipid oxidation was measured using the thiobarbituric acid reactive substance test (TBARS); a microbiological analysis in beef was performed for Salmonella spp., coagulate positive Staphylococcus spp., Clostridium sulphite reducer and E. coli; the measurements were carried out on days 0, 3, 6, 9, 12 and 15 in triplicate. All packaging had exhibited antioxidant capacities and acted as an antioxidant in meat. The packages containing clove exhibited the highest total phenolic and antioxidant capacity (P < 0.05), and when used in beef were most effective against lipid oxidation. The use of oregano, clove and rosemary incorporated in active biodegradable starch based reduced microbial development and acted effectively against rancidity by maintaining the quality of meat stored under refrigerated conditions for 15 days.

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Lipid Peroxidation and Antioxidant Activities of the Aqueous Rhizome Extract of Rheum officinale Baillon

Journal of Food Quality ◽

10.1155/2018/5258276 ◽

2018 ◽

Vol 2018 ◽

pp. 1-7 ◽

Cited By ~ 1

Author(s):

Eugene Chang ◽

Choon Young Kim

Keyword(s):

Lipid Oxidation ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Thiobarbituric Acid ◽

Natural Antioxidant ◽

Total Phenolic ◽

Ros Generation ◽

Thiobarbituric Acid Reactive Substance ◽

Superoxide Anion Production

Generation of reactive oxygen species (ROS) is associated with dysregulation of antioxidant defense mechanisms and incidence of human diseases. The specific aim of this study was to investigate the lipid oxidation and antioxidant activity of aqueous extract of Rheum officinale Baillon rhizome in order to evaluate its potential as a future novel natural antioxidant resource and a functional ingredient in food and pharmaceutical formations. Total phenolic and flavonoid contents of Rheum rhizome extract were dose dependently increased. Consistent with this, radical scavenging activities of Rheum rhizome extract as determined by 2,2-diphenyl-1-picrylhydrazyl assay and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity were significantly elevated as the concentration increased. In addition, the treatment of aqueous Rheum rhizome extract significantly increased ferric reducing and copper chelating activities. According to results of thiobarbituric acid reactive substance analysis, Rheum rhizome extract significantly delayed lipid oxidation. Preincubation with Rheum rhizome extract significantly inhibited tert-butyl hydroperoxide- (t-BHP-) induced ROS generation. Moreover, superoxide anion production was significantly lower in Rheum rhizome extract-treated RAW264.7 macrophage cells than t-BHP-incubated cells (p<0.05). These findings suggest that Rheum officinale Baillon rhizome extract has a potential as an excellent natural antioxidant agent.

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Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties

Antioxidants ◽

10.3390/antiox8070204 ◽

2019 ◽

Vol 8 (7) ◽

pp. 204 ◽

Cited By ~ 5

Author(s):

Wan Amnin Wan Yahaya ◽

Noraziah Abu Yazid ◽

Nurul Aini Mohd Azman ◽

María Pilar Almajano

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Thiobarbituric Acid ◽

Active Packaging ◽

Total Phenolic ◽

Thiobarbituric Acid Reactive Substance ◽

Packaging Film

Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with natural extract. Five Malaysian herbs were evaluated to determine their total phenolic content (TPC) and antioxidant activities. The Persicaria minor (PM) extract demonstrated the highest TPC (1.629 mg GAE/L sample) and radical scavenging activity evaluated by the radicals 2,2’-azinobis [3-ethylbenzothiazoline-6-sulfonic acid] (27.166 mg TE/L sample), 2,2-diphenyl-1-picrylhydrazyl (719.89 mg eq. Trolox/L sample) and α,α′-Azodiisobutyramidine dihydrochloride (5.81 mg TE/L sample). Thus, PM extract was selected for active packaging film at concentrations of 0.4, 1.0 and 2.0% and compared with 0.4% Butylatedhydroxianisole in 2% SRC and 0.9% G film formulation. The meat patties were wrapped in the films and stored under refrigeration (4 ± 2 °C) for 14 days. The film with 2% PM exhibited significantly lower lipid deterioration analysed by the thiobarbituric acid reactive substance assay (p < 0.05) and small changes in % metmyoglobin value which indicated the minimum development of brown colour (p < 0.05). Hence, this film can be used as a packaging material to improve meat quality characteristics.

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Antimicrobial Effects of Alginate-Based Film Containing Essential Oils for the Preservation of Whole Beef Muscle

Journal of Food Protection ◽

10.4315/0362-028x-69.10.2364 ◽

2006 ◽

Vol 69 (10) ◽

pp. 2364-2369 ◽

Cited By ~ 59

Author(s):

MOUNIA OUSSALAH ◽

STÉPHANE CAILLET ◽

STÉPHANE SALMIÉRI ◽

LINDA SAUCIER ◽

MONIQUE LACROIX

Keyword(s):

Essential Oils ◽

Salmonella Typhimurium ◽

Storage Period ◽

Edible Films ◽

Total Phenolic ◽

Microbiological Analysis ◽

Active Compounds ◽

E Coli ◽

Beef Muscle

Alginate-based edible films containing 1% (wt/vol) essential oils of Spanish oregano, Chinese cinnamon, or savory were immersed in 2% (wt/vol) or 20% (wt/vol) CaCl2 solution and then applied to beef muscle slices to control the growth of Escherichia coli O157:H7 and Salmonella Typhimurium. Whole beef muscle surfaces were inoculated with one of these strains at 103 CFU/cm2. During the 5 days of storage, samples of meat were obtained periodically for microbiological analysis. The availability of active compounds from essential oils present in films was evaluated by determination of total phenolic compounds for oregano- and savory-based films and of total aldehydes for cinnamon-based films during storage. After 5 days of storage, films containing oregano or cinnamon essential oils were the most effective against Salmonella Typhimurium regardless of the type of pretreatment used (2 or 20% CaCl2). During the same period, meat inoculated with E. coli O157:H7 and coated with films treated with 2% CaCl2 had significantly fewer bacteria (P ≤ 0.05) when oregano-based films were used than when cinnamon- and savory-based films were used. The E. coli O157:H7 concentration was higher at the end of the storage period when films were pretreated with 20% CaCl2. Evaluation of the active compounds in films revealed that availability in oregano-and savory-based films was significantly more important (P ≤ 0.05) than that in cinnamon-based films regardless of the type of pretreatment used (2 or 20% CaCl2). At the end of storage, release rates of 40, 60, and 77% were noted in oregano-, savory-, and cinnamon-based films in 2% CaCl2 and rates of 65, 62, and 90% were noted in the same films in 20% CaCl2.

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Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers

Foods ◽

10.3390/foods10040776 ◽

2021 ◽

Vol 10 (4) ◽

pp. 776

Author(s):

Kristina Jonušaite ◽

Petras Rimantas Venskutonis ◽

Gines Benito Martínez-Hernández ◽

Amaury Taboada-Rodríguez ◽

Gema Nieto ◽

...

Keyword(s):

Lipid Peroxidation ◽

Essential Oils ◽

Antioxidant Capacity ◽

Control Sample ◽

Thiobarbituric Acid ◽

Antimicrobial Effect ◽

Total Phenolic ◽

Sambucus Nigra ◽

Plant Essential Oils ◽

Microbial Counts

The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.

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99 Effects of replacing monensin and tylosin in finishing cattle diets with essential oil and/or benzoic acid on meat color and oxidative stability of ribeye steaks and ground beef

Journal of Animal Science ◽

10.1093/jas/skz122.102 ◽

2019 ◽

Vol 97 (Supplement_2) ◽

pp. 56-56

Author(s):

Lydia M Wang ◽

Shiqi Huang ◽

Sebastian Chalupa-Krebzdak ◽

Sandra M Vasquez Mejia ◽

Benjamin M Bohrer

Keyword(s):

Benzoic Acid ◽

Lipid Oxidation ◽

Essential Oils ◽

Repeated Measures ◽

Block Design ◽

Ground Beef ◽

Thiobarbituric Acid ◽

Finishing Cattle ◽

Instrumental Color ◽

Beef Products

Abstract This study examined the effects of replacing monensin and tylosin with essential oils and/or benzoic acid in finishing cattle diets on beef color stability and lipid oxidation during a simulated retail display period. The longissimus thoracis (LT) and semimembranosus (SM) muscles were obtained from 63 steers that were fed for 98 days on 1 of 5 finishing diets: no additional supplement (CON), monensin/tylosin (M/T), essential oils (EO), benzoic acid (BA), or a combination of essential oils and benzoic acid (COMBO). Instrumental color measured with a Minolta colorimeter and visual discoloration evaluated by two trained panelists were recorded daily for three beef products placed under simulated retail conditions, until a 60% surface discoloration was observed. The three beef products evaluated were LT steaks, and two types of ground beef patties manufactured with the SM muscles (lean – no additional fat and regular – 25% added fat). The thiobarbituric acid reactive substances (TBARS) assay was used before and after the shelf life display to determine the degree of lipid oxidation for products during the display. Data were analyzed as a randomized complete block design with the GLIMMIX procedure of SAS using repeated measures. Results indicated a treatment by day interaction (P < 0.0001) for visual discoloration and instrumental color of all three products. At the end of the display period, products from the COMBO diet had on average the least amount of visual discoloration and the greatest a* (redness) value, while the CON steaks and M/T ground beef had the most discoloration and the lowest a* values. TBARS values at d 0 and d 7 did not differ (P > 0.23) among treatments for all three products. Overall, supplemental ingredients in feed did not affect the color and degree of lipid oxidation of steaks and ground beef to a level deemed detrimental.

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Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display

Foods ◽

10.3390/foods8010010 ◽

2018 ◽

Vol 8 (1) ◽

pp. 10 ◽

Cited By ~ 10

Author(s):

Djamel Djenane ◽

Diego Gómez ◽

Javier Yangüela ◽

Pedro Roncalés ◽

Agustín Ariño

Keyword(s):

Shelf Life ◽

Olea Europaea ◽

Thiobarbituric Acid ◽

Total Phenolic ◽

Array Detector ◽

Thiobarbituric Acid Reactive Substance ◽

Leaf Extracts ◽

Minced Beef ◽

Retail Display ◽

Olea Europaéa

Oleaster (wild olive tree) by-products represent a renewable and low-cost source of biopolyphenols. Leaf extracts (sylv.OLE) of Algerian oleaster, locally called a’hachad (Olea europaea subsp. europaea var. sylvestris), were applied at 1 and 5% (v/w) to raw Halal minced beef (HMB) in order to test its safety and shelf-life prolongation during retail/display. The total phenolic compound content in the extract was 198.7 ± 3.6 mg gallic acid equivalent. Ten compounds were identified in the sylv.OLE by High Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD), of which oleuropein was the most abundant (43.25%). Samples treated with 5% sylv.OLE had significantly higher antimicrobial and antioxidant effects than those treated with 1% extract (p < 0.05). The addition of sylv.OLE reduced psychrotrophic counts as well as the level of pathogens (Salmonella enterica ser. Enteritidis and Shiga toxin-producing Escherichia coli O157:H7). A thiobarbituric acid reactive substance (TBARS) value of 2.42 ± 0.11 was reached throughout six days of retail/display in control samples, while the addition of 5% sylv.OLE reduced TBARS value by 58% (p < 0.05). The presence of sylv.OLE at the tested concentrations did not negatively influence the overall acceptability and bitterness of HMB.

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Antimicrobial effects of spices and herbs essential oils

Acta periodica technologica ◽

10.2298/apt0940195s ◽

2009 ◽

pp. 195-209 ◽

Cited By ~ 16

Author(s):

Marija Skrinjar ◽

Nevena Nemet

Keyword(s):

Antimicrobial Activity ◽

Essential Oils ◽

Food Additives ◽

Inhibitory Effect ◽

Natural Food ◽

Garlic Mustard ◽

Salmonella Spp ◽

Food Preservatives ◽

Bacteria And Fungi ◽

Staphylococcus Spp

Spices and herbs have been used as food additives since ancient times, as flavouring agents but also as natural food preservatives. A number of spices shows antimicrobial activity against different types of microorganisms. This article gives a literature review of recent investigations considering antimicrobial activity of essential oils widely used spices and herbs, such as garlic, mustard, cinnamon, cumin, clove, bay, thyme, basil, oregano, pepper, ginger, sage, rosemary etc., against most common bacteria and fungi that contaminate food (Listeria spp., Staphylococcus spp., Salmonella spp., Escherichia spp., Pseudomonas spp., Aspergillus spp., Cladosporium spp. and many others). Antimicrobial activity depends on the type of spice or herb, type of food and microorganism, as well as on the chemical composition and content of extracts and essential oils. Summarizing results of different investigations, relative antimicrobial effectiveness can be made, and it shows that cinnamon, cloves and mustrad have very strong antimicrobial potential, cumin, oregano, sage, thyme and rosemary show medium inhibitory effect, and spices such as pepper and ginger have weak inhibitory effect.

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Microbiological Quality and Safety of Ready-to-Eat Street-Vended Foods in Johannesburg, South Africa

Journal of Food Protection ◽

10.4315/0362-028x-62.11.1278 ◽

1999 ◽

Vol 62 (11) ◽

pp. 1278-1284 ◽

Cited By ~ 67

Author(s):

FRANCINA M. MOSUPYE ◽

ALEXANDER von HOLY

Keyword(s):

South Africa ◽

Foodborne Pathogens ◽

Water Samples ◽

Microbiological Quality ◽

Food Samples ◽

Quality And Safety ◽

Salmonella Spp ◽

E Coli ◽

Bacillus Spp ◽

Staphylococcus Spp

Fifty-one ready-to-eat street foods, 18 dishwater, and 18 surface swab samples were collected from six vendors in Johannesburg, South Africa. Food temperatures were recorded at the time of sampling. Standard methods were used to determine aerobic plate counts (APCs), spore counts (SCs), and Enterobacteriaceae counts (ECs) for food samples as well as coliform counts (CCs) for water and swab samples. In addition, Petrifilm Escherichia coli count (PC) plates were used for the enumeration of coliforms in food, water, and swab samples. The presence of selected foodborne pathogens in the food samples as well as the presence of nonpathogenic E. coli 1 (in food and water samples) was also tested for. Predominant colonies isolated from APC plates were characterized to the genus level. Holding temperatures for cooked meats and gravies ranged from 42.0 to 94.0°C, and those for uncooked salads ranged from 29.0 to 39.0°C. Mean APC values of 3.4 (±0.4) log CFU/g, 4.0 (±1.2) log CFU/ml, and 2.1 (±0.4) log CFU/25 cm2 were obtained for food, water, and swab samples, respectively. Mean SC values of 1.6 (±0.2) log CFU/g and 1.5 (±0.3) log CFU/25 cm2 were obtained for food and swab samples, respectively. A mean EC value of 2.0 (±0.4) log CFU/g for food samples and mean CC values of 2.5 (±0.3) log CFU/ml and 1.3 (±0.3) log CFU/25 cm2 for water and swab samples, respectively, were determined. Mean PC values of 1.6 (±0.1) log CFU/g, 1.9 (±0.6) log CFU/ml, and 1.4 (±0.4) log CFU/25 cm2 were determined for food, water, and swab samples, respectively. Bacillus cereus was detected in 22%, Clostridium perfringens in 16%, Salmonella spp. in 2%, and E. coli (non-O157:H+) in 2% of the 51 food samples. E. coli was found in 14 water samples (78%) and in 3 food samples (6%). Campylobacter spp., Listeria monocytogenes, Staphylococcus aureus, Vibrio cholerae, and Yersinia enterocolitica were also tested for in the food samples, but they were not detected. The 340 isolates obtained from APC plates for food, water, and swab samples were predominantly Bacillus spp., Micrococcus spp., and Staphylococcus spp. for all three sample types. It was concluded that the foods analyzed in this study were of acceptable quality and safety.

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Occurrence of pathogenic microorganisms in dessert items collected from Dhaka city

Stamford Journal of Microbiology ◽

10.3329/sjm.v9i1.45653 ◽

2020 ◽

Vol 9 (1) ◽

pp. 19-22

Author(s):

Shohana Akter ◽

Anasua Sarkar ◽

Kamal Kanta Das

Keyword(s):

Heterotrophic Bacteria ◽

Good Health ◽

Poor Quality ◽

Dhaka City ◽

Salmonella Spp ◽

E Coli ◽

Shigella Spp ◽

Staphylococcus Spp ◽

Klebsiella Spp

Due to delicious taste and readily availability, desserts are one of the most popular foods in Dhaka city. High amount of carbohydrate and protein in dessert items make them more susceptible to proliferation of microbial growth. Present study depicted a complete microbiological profile of some popular desserts such as, sweet, pastry, ice cream, pudding, falooda, yogurt and custard available in different food shop at Dhaka city, Bangladesh. All the samples were found to be contaminated with heterotrophic bacteria as well as fungi within the range of 103 to 106 cfu/g. In case of specific microflora, the growth of Staphylococcus spp., Klebsiella spp. and Pseudomonas spp. were observed in most of the samples indicates the poor quality of these products. Bioburdens of E. coli in sweet, pudding and yogurt were found in the range of 1.2×102 to 2.7×103 cfu/g. Salmonella spp., Shigella spp. and Vibrio spp. could not be isolated from any of the samples. Current study indicates that hygienic conditions should be maintained during preparation, packaging and retailing of dessert items in order to reduce the load of contamination in ready to eat foods which will ensure good health of consumers. Stamford Journal of Microbiology, Vol.9(1) 2019: 19-22

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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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