Active edible films based on semi-refined κ-carrageenan: Antioxidant and color properties and application in chicken breast packaging

Farhan, Abdulaal; Hani, Norziah Mohd

doi:10.1016/j.fpsl.2020.100476

Cited by 71 publications

(39 citation statements)

References 43 publications

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“…According to Farhan et al, 2020, the edible film of semi-refined κ-carrageenan can be developed by a water extract from the process of fenugreek seed germination. For fresh chicken breast this edible film can be used as an alternative to conventional plastic films that are used in the packaging of chicken meat [ 13 , 14 ]. Furcellaran, a genus of red algae, is one of the most important sources of carrageenan.…”

Section: Materials Used For Protein-based Packaging and Edible Pacmentioning

confidence: 99%

Protein-Based Films and Coatings for Food Industry Applications

et al. 2021

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Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

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Section: Materials Used For Protein-based Packaging and Edible Pacmentioning

confidence: 99%

Protein-Based Films and Coatings for Food Industry Applications

et al. 2021

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“…The application of active edible films in the preservation of meat products has been extensively reviewed [24,25]. As examples of recent works, Farhan et al [26] applied active edible packaging films based on semi-refined κ-carrageenan incorporated with a water extract of germinated fenugreek seeds, with antimicrobial and antioxidant activities, to extend shelf-life of fresh chicken breast. Esmaeili et al [27] developed chitosan and whey protein films combined with free or nanoencapsulated garlic essential oil to extend the shelf life of refrigerated vacuum-packed sausages.…”

Section: Introductionmentioning

confidence: 99%

Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

et al. 2020

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Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.

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“…The kappa-carrageenan can form films that have better strengths than the films developed from iota-carrageenan. This has been reasoned to the relatively lower hydrophilicity of the kappa-carrageenan as compared to the iota-carrageenan [ 8 ]. Unfortunately, refined kappa-carrageenans are very costly.…”

Section: Polysaccharidesmentioning

confidence: 99%

Section: Figurementioning

confidence: 99%

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

2021

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The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and storage. This has effectively helped in extending the shelf-life of the food products. Among the various polymers, polysaccharides have been explored to develop edible films and coatings in the last decade. Such polymeric systems have shown great promise in microbial food safety applications. The inclusion of essential oils (EOs) within the polysaccharide matrices has further improved the functional properties of the edible films and coatings. The current review will discuss the different types of polysaccharides, EOs, methods of preparing edible films and coatings, and the characterization methods for the EO-loaded polysaccharide films. The mechanism of the antimicrobial activity of the EOs has also been discussed in brief.

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Active edible films based on semi-refined κ-carrageenan: Antioxidant and color properties and application in chicken breast packaging

Cited by 71 publications

References 43 publications

Protein-Based Films and Coatings for Food Industry Applications

Protein-Based Films and Coatings for Food Industry Applications

Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

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