Preservation Effect of Rhubarb and Cinnamon Extracts on Fresh Beef

2013 ◽  
Vol 469 ◽  
pp. 175-179
Author(s):  
Chun Yang Han ◽  
Guang Fa Liu ◽  
Yang Li ◽  
Yan Cui ◽  
Yuan Tao ◽  
...  
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Bacterial Growth ◽  
Total Volatile ◽  
Instrumental Color ◽  
Beef Steaks ◽  
Application Potential ◽  
Ethanol Extracts ◽  
Cinnamon Essential Oil

The effect of rhubarb ethanol extracts (REE) and cinnamon essential oil (CEO) were used individually and in combination to maintain quality of fresh beef steaks stored for 18 days at 4±1°C was investigated. Beef characteristics, including pH, total viable counts (TVC), instrumental color (CIE a*), lipid oxidation (TBARS) and total volatile base nitrogen (TVB-N) were determined. The treatments significantly inhibited bacterial growth (p< 0.05) and maintained the pH, TVB-N, TBARS of beefsteaks and reduced instrumental color loss (p< 0.05). The results indicated that the treatments could efficiently maintain quality of fresh beef during storage and the combination of CEO and REE antimicrobial packaging had better application potential on fresh beef preservation.

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

Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion

LWT ◽  
2020 ◽  
Vol 122 ◽  
pp. 109054 ◽  
Author(s):  
Yifu Chu ◽  
ChengCheng Gao ◽  
Xiaoya Liu ◽  
Ni Zhang ◽  
Tian Xu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Storage Quality ◽  
Cinnamon Essential Oil

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 Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 209 ◽  
Author(s):  
Krystyna Szymandera-Buszka ◽  
Katarzyna Waszkowiak ◽  
Anna Jędrusek-Golińska ◽  
Marzanna Hęś
Keyword(s):  
Essential Oil ◽  
High Intensity ◽  
Food Industry ◽  
Sensory Quality ◽  
Control Sample ◽  
Meat Products ◽  
Sensory Profile ◽  
Ethanol Extracts ◽  
The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

scholarly journals Effect of Chitosan Coatings with Cinnamon Essential Oil on Postharvest Quality of Mangoes

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3003
Author(s):  
Kaibo Yu ◽  
Jing Xu ◽  
Lei Zhou ◽  
Liqiang Zou ◽  
Wei Liu
Keyword(s):  
Essential Oil ◽  
Sustained Release ◽  
Electrostatic Interactions ◽  
Water Solubility ◽  
Mangifera Indica ◽  
Membrane Lipid ◽  
Postharvest Quality ◽  
Vapor Permeability ◽  
Cinnamon Essential Oil

Mango (Mangifera indica Linn.) is a famous climacteric fruit containing abundant flavor and nutrients in the tropics, but it is prone to decay without suitable postharvest preservation measures. In this study, the chitosan (CH)-cinnamon essential oil (CEO) Pickering emulsion (CH-PE) coating was prepared, with cellulose nanocrystals as the emulsifier, and applied to harvested mangoes at the green stage of maturity. It was compared with a pure CH coating and a CH-CEO emulsion (CH-E) coating, prepared with the emulsifier Tween 80. Results showed that the CH-PE coating had a lower water solubility and water vapor permeability than the other coatings, which was mainly due to electrostatic interactions, and had a better sustained-release performance for CEO than the CH-E coating. During mango storage, the CH-PE coating effectively improved the appearance of mangoes at 25 °C for 12 d by reducing yellowing and dark spots, and delayed water loss. Hardness was maintained and membrane lipid peroxidation was reduced by regulating the activities of pectin methyl esterase, polygalacturonase, and peroxidase. In addition, the nutrient quality was improved by the CH-PE coating, with higher contents of total soluble solid, titratable acid, and ascorbic acid. Therefore, the CH-PE coating is promising to comprehensively maintain the postharvest quality of mangoes, due to its enhanced physical and sustained-release properties.

scholarly journals Effect of acetic and citric acid solvent combination with cinnamon oil on quality of edible packaging from chitosan

2021 ◽  
Vol 919 (1) ◽  
pp. 012033
Author(s):  
J E Tambunan ◽  
A Chamidah
Keyword(s):  
Citric Acid ◽  
Essential Oil ◽  
Barrier Properties ◽  
Inhibition Zone ◽  
Cinnamon Oil ◽  
Randomized Design ◽  
Edible Packaging ◽  
Cinnamon Essential Oil ◽  
By Products

Abstract Chitosan is one of the fishery by-products, which is extracted from shrimp and crab carapace. Chitosan can be processed into edible packaging. The nature of chitosan edible packaging is depended on the type of solvent used while extraction. Acetic acid produces a strong coating with good barrier properties but less elastic, while citric acid produces an elastic layer but has relatively low barrier properties and weak coating. Cinnamon essential oil can inhibit bacterial growth. This study aimed to obtain the best proportion combination of acetic and citric acid solvents which can improve mechanical properties and permeability of the edible packaging, also determine the effect of cinnamon essential oil in inhibiting Salmonella and S. aureus bacteria. The experimental design used a completely randomized design (CRD), with solvent combination treatment in preliminary research initially followed by chitosan and cinnamon essential oil addition in the subsequent research. Data showed that the best edible packaging properties were obtained from a combination of acetic and citric acid (2:2) with 30.67 MPa tensile strength, 65.35% elongation, 0.0422 mm thickness, and moisture permeability 3.02x10−10 g.m.m−2.s−1.pa−1. The concentration of 1.5 g of chitosan with 1.5% cinnamon essential oil can produce an antibacterial with 10.15 mm inhibition zone diameter in Salmonella sp. and 9.53 mm in Staphylococcus aureus

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.

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