scholarly journals Active alginate-based edible coating containing cinnamon (Cinnamomum zeylanicum) and marjoram (Origanum majorana L.) essential oils on quality of Wagyu hamburgers

2020 ◽  
Vol 9 (10) ◽  
pp. e2459108429
Author(s):  
Karina Favoreto Nascimento ◽  
Laura Adriane Moraes Pinto ◽  
Jessica de Oliveira Monteschio ◽  
Roberta da Silveira ◽  
Ana Carolina Pelaes Vital ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Essential Oil ◽  
Shear Force ◽  
Storage Time ◽  
Edible Coating ◽  
Cinnamomum Zeylanicum ◽  
Cinnamon Essential Oil ◽  
Origanum Majorana

This study evaluated the use of an edible coating alginate-based with essential oil (cinnamon and marjoram) on the quality of Wagyu hamburgers (pH, weight loss, cooking loss, texture, color, lipid oxidation and antioxidant activity) during 7 days of display. Microscopy, FTIR and acceptability were also evaluated. Four treatments were evaluated: CON –hamburger without edible coating; ECO –with edible coating; CIN –with edible coating containing 0.1% of cinnamon essential oil; MAJ –with edible coating containing 0.1% of marjoram essential oil. pH of the samples was maintained throughout the storage time (p>0.05). Coatings decreased water and color losses, and shear force in relation to CON.  The results indicated that CIN presented the highest antioxidant activity (p<0.001). Malonaldehyde value increased for all samples of during storage (p<0.001), being more accentuated for CON. The CIN presented best results in the majority of the analyzes, which indicates that the use of the cinnamon essential oil in coating can increase/maintain the quality of hamburgers during display.

Effects of sodium alginate edible coating with cinnamon essential oil nanocapsules and Nisin on quality and shelf life of beef slices during refrigeration

2022 ◽  
Author(s):  
Maoxi Zhang ◽  
Wei Luo ◽  
Kuan Yang ◽  
cheng li
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Ph Value ◽  
Bacterial Count ◽  
Edible Coating ◽  
Total Bacterial Count ◽  
Total Volatile ◽  
Cinnamon Essential Oil

The effects of the sodium alginate (SA) coating incorporated with cinnamon essential oil nanocapsules (CEO-NPs) and Nisin, as a new edible coating, were investigated on the preservation of beef slices in the refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH value, weight loss, the total volatile base nitrogen (TVB-N)) and antimicrobial activity against total bacterial count (TBC). Besides, the changes in color parameters and sensory attributes of all beef samples were evaluated. The results revealed that the incorporation of the complex of CEO-NPs and Nisin retarded the growth of the microorganism and reduced lipid oxidation, as determined by pH, TVB-N, and TBC. This can extend the shelf life of beef slices to 15 days. Moreover, the treatment with the SA coating, incorporating CEO-NPs and Nisin, significantly improved the weight loss, color, odor, textural, and broth attributes of the beef samples. The results suggest that the coating treatment enriched with CEO-NPs and Nisin could significantly inhibit quality deterioration of beef slices, and the complex of CEO-NPs and Nisin can improve antioxidant, antibacterial and sensory properties of the SA coating. Thus, the new edible coating could be regarded as a potential material to preserve beef slices.

scholarly journals Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

2022 ◽  
Vol 52 (4) ◽  
Author(s):  
Cristiano Sales Prado ◽  
Moacir Evandro Lage ◽  
Maria Izabel Amaral Souza ◽  
Francine Oliveira Souza Duarte ◽  
Clarice Gebara ◽  
...  
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Shear Force ◽  
Storage Time ◽  
Microbiological Quality ◽  
Carcass Weight ◽  
Economic Losses ◽  
B Values ◽  
Subsequent Storage

ABSTRACT: Different chilling treatments are used before meat storage. The effect of spray chilling (SC) on meat quality appears to vary. Here, we investigated the effects of SC on beef carcass weight loss and meat quality during subsequent storage. The 2-h SC program tested involved 180-s initial spraying, followed by 60-s spray cycles at 540-s intervals. Deboned chuck tender (IMPS 116B) beef cuts were vacuum-packaged and stored for up to 60 d. Purge and cooking losses, Warner-Bratzler shear force, meat colour [CIE L*, a*, b*], and microbiological quality were evaluated. SC reduced carcass weight loss (P<0.001) compared with conventional chilling. However, storage time affected the purge and cooking losses, and Warner-Bratzler shear force. CIE a* and b* values increased (P<0.05) after 30-d aging in both chilling treatments. Pronounced psychrotrophic growth was observed during storage after both treatments. In conclusion, SC can be used to reduce the economic losses associated with meat chilling, without affecting meat quality attributes.

scholarly journals Effect of Chitosan-Starch Enriched with Turmeric Essential Oil Coating on Physical Quality of Strawberry

2020 ◽  
Vol 9 (3) ◽  
pp. 2982-2986
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Dip Coating ◽  
Edible Coating ◽  
Edible Coatings ◽  
Properties Of Coatings ◽  
Adhesion Properties ◽  
Physical Quality ◽  
Dip Coating Technique

The objective of this paper was to formulate chitosan-starch edible coatings incorporate with turmeric essential oil and plasticized with glycerol using the dip coating technique. The effect of starch on surface tension and turmeric essential oil amounts on firmness and weight loss of the strawberries were studied. The adhesion properties of coatings were greatly influence by starch but not by turmeric essential oil hence 2.0% (w/v) of starch will be used in this study. The findings showed that chitosan-starch coatings enhanced with turmeric essential oil were effective on preserving strawberries. It was found that the weight loss of coated strawberries was significantly lower as compared to the uncoated samples. Based on the results, chitosan-starch edible coating enriched with 150 ppm of turmeric essential oil showed potential coating for extending shelf life during the storage of strawberries.

scholarly journals Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Mohamed Aitboulahsen ◽  
Said Zantar ◽  
Amin Laglaoui ◽  
Hicham Chairi ◽  
Abdelhay Arakrak ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Mentha Pulegium ◽  
Bioactive Coating ◽  
Gelatin Coating

The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

scholarly journals Chemical composition and antioxidant activity in the essential oil of Cinnamomum zeylanicum Nees with medicinal interest

2020 ◽  
Vol 14 (7) ◽  
pp. 326-330
Author(s):  
P. R. E. Ribeiro ◽  
I. F. Montero ◽  
S. A. M. Saravia ◽  
V. P. Ferraz ◽  
R. A. Santos ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Cinnamomum Zeylanicum

Quality of guava cv. ‘Pedro Sato’ treated with cassava starch and cinnamon essential oil

2016 ◽  
Vol 209 ◽  
pp. 214-220 ◽  
Author(s):  
Lucimara Nazaré Silva Botelho ◽  
Denise Alvarenga Rocha ◽  
Mariana Aparecida Braga ◽  
Aline Silva ◽  
Celeste Maria Patto de Abreu
Keyword(s):  
Essential Oil ◽  
Cassava Starch ◽  
Cinnamon Essential Oil

Quality of cold-stored cucumber as affected by nanostructured coatings of chitosan with cinnamon essential oil and cinnamaldehyde

LWT ◽  
2020 ◽  
Vol 123 ◽  
pp. 109089 ◽  
Author(s):  
M.A. Istúriz-Zapata ◽  
M. Hernández-López ◽  
Z.N. Correa-Pacheco ◽  
L.L. Barrera-Necha
Keyword(s):  
Essential Oil ◽  
Nanostructured Coatings ◽  
Cinnamon Essential Oil

Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 519-526 ◽  
Author(s):  
Jing Hu ◽  
Xuge Wang ◽  
Zuobing Xiao ◽  
Wencheng Bi
Keyword(s):  
Essential Oil ◽  
Chitosan Nanoparticles ◽  
Cinnamon Essential Oil ◽  
Chilled Pork

scholarly journals Postharvest Quality of Cherry Tomatoes Coated with Mucilage from Dragon Fruit and Irradiated with UV-C

Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 2919
Author(s):  
Zuliana Razali ◽  
Chandran Somasundram ◽  
Siti Zalifah Nurulain ◽  
Wijenthiran Kunasekaran ◽  
Matthew Raj Alias
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Uv C ◽  
Cherry Tomatoes

Cherry tomatoes are climacteric fruits that have a limited shelf life. Over the years, many methods have been applied to preserve the fruit quality and safety of these fruits. In this study, a novel method of combining mucilage from dragon fruits and UV-C irradiation was carried out. Cherry tomatoes were subjected to UV-C irradiation and edible coating, both as a stand-alone and hurdle treatment. The edible coating was prepared from the mucilage of white dragon fruits. Quality parameters including color, weight loss, total soluble solids, titratable acidity, ascorbic acid, antioxidant analysis (total phenolic content and flavonoid content), and microbial analysis were measured throughout 21 days of storage at 4 °C. Results showed that the hurdle treatment extended shelf life by 21 days, reduced weight loss (0.87 ± 0.05%) and color changes (11.61 ± 0.95 ΔE), and inhibited microbes better than stand-alone treatments. Furthermore, fruits treated with the combination of UV-C and edible coating also contained higher total polyphenol content (0.132 ± 0.003 mg GAE/100 mL), total flavonoid content (13.179 ± 0.002 mg CE/100 mL), and ascorbic acid (1.07 ± 0.06 mg/100 mL). These results show that the combination of UV-C and edible coating as a hurdle treatment could be an innovative method to preserve shelf life and quality of fruits.

Sign in / Sign up

Export Citation Format

Share Document