Antimicrobial active packaging for meat using thyme essential oil (Thymus vulgaris) encapsulated on zein ultrafine fibers membranes

Peixoto, Eduarda Caetano; Fonseca, Laura Martins; Zavareze, Elessandra da Rosa; Gandra, Eliézer Ávila

doi:10.1016/j.bcab.2023.102778

Cited by 7 publications

(3 citation statements)

References 33 publications

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“…At the highest CEO content (20%), the melt rheology exhibited a reverse trend of predominating solid‐like (G″ > G′) properties. The addition of thyme EO to the zein polymer solution showed an increase in the polymer solution's apparent viscosity (Peixoto et al, 2023), possibly as an effect of the EO's interaction with the polymer. Some additional melting complexes have been formed during the freeze‐drying process and affect the rheological behavior of their variations (Beirão‐da‐Costa et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

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Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Ahmed,

Al‐Jassar,

Thomas

et al. 2024

J Food Process Engineering

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Cinnamon essential oil (CEO), an excellent source of active antimicrobial compounds, has a strong flavor and extreme volatility, which limits its application in the food industry. The objective of this study was to encapsulate CEO into inulin (INL) by freeze‐drying at selected concentrations (10%–20% w/w). Encapsulates containing 15% CEO exhibited the maximum encapsulation efficiency (63.30%). The concentrations of CEO significantly influenced the melting of encapsulates and their melt rheology. Oscillatory rheology data displayed abnormalities in the rheograms with increasing CEO concentrations in encapsulates. X‐ray diffraction and Fourier transform infrared spectroscopy peaks demonstrated the formation of successful encapsulations. The cracks on the encapsulated surface were visualized through SEM, and a variation in topography was quantified by atomic force microscopy measurements. The INL/CEO encapsulates demonstrated antimicrobial activity against selected pathogens, namely Salmonella Typhimurium and Listeria monocytogenes. The produced encapsulates have the potential to be used as intermediary products for food, pharmaceuticals, and packaging.Practical applicationsEncapsulates effectively retain the bioactive compounds of essential oils in a complex and release them through controlled mechanisms. These encapsulates have significant industrial applications in active packaging, flavor retention, and pharmaceutics.

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Section: Resultsmentioning

confidence: 99%

“…properties. The addition of thyme EO to the zein polymer solution showed an increase in the polymer solution's apparent viscosity (Peixoto et al, 2023), possibly as an effect of the EO's interaction with the polymer. Some additional melting complexes have been formed…”

Section: Rheologymentioning

confidence: 99%

Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Ahmed,

Al‐Jassar,

Thomas

et al. 2024

J Food Process Engineering

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“…Several investigations have showcased the potential advantages of incorporating EOs and their main compounds into packaging as antimicrobial agents, while also maintaining the inherent qualities of the product. For instance, clove, thyme, and cinnamon oils serving as antibacterial agents, have been applied in meat to hinder the proliferation of foodborne pathogens, including Staphylococcus aureus ( S. aureus ), Salmonella typhimurium ( S. typhimurium ), Escherichia coli ( E. coli ), and Listeria monocytogenes ( L. monocytogenes ) [ 26 , 27 , 28 ]. In terms of antifungal properties, essential oils such as lavender, red thyme, clove, or vanillin have been reported to effectively inhibit the growth of Botrytis cinerea ( B. cinerea ) on both strawberries and grapes [ 29 , 30 ].…”

Section: Antimicrobial Volatile Compounds In Food Packagingmentioning

confidence: 99%

Innovative Systems for the Delivery of Naturally Occurring Antimicrobial Volatiles in Active Food-Packaging Technologies for Fresh and Minimally Processed Produce: Stimuli-Responsive Materials

Esteve-Redondo,

Heras-Mozos,

Simó-Ramírez

et al. 2024

Foods

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Certain naturally occurring volatile organic compounds are able to mitigate food spoilage caused by microbial growth. Their considerable vapor pressure enables them to create an antimicrobial atmosphere within a package, and this property can be used for the development of active food-packaging technologies. The volatility of these molecules, however, makes their stabilization difficult and limits their effectiveness. Whilst much research is being undertaken on the use of natural antimicrobial volatiles for inhibiting microbial growth in food, less attention has been paid to the design of controlled-release mechanisms that permit the efficient application of these compounds. Most studies to date either spray the volatile directly onto the fresh product, immerse it in a solution containing the volatile, or embed the volatile in a paper disc to create a vapor in the headspace of a package. More sophisticated alternatives would be delivery systems for the sustained release of volatiles into the package headspace. Such systems are based on the encapsulation of a volatile in organic or inorganic matrices (cyclodextrins, electrospun non-wovens, polymer films, micelles, molecular frameworks, etc.). However, most of these devices lack an efficient triggering mechanism for the release of the volatile; most are activated by humidity. All of these techniques are revised in the present work, and the most recent and innovative methods for entrapping and releasing volatiles based on reversible covalent bonds are also discussed.

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Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications

Wen,

He,

Liu

et al. 2024

J Sci Food Agric

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Meat and meat products are highly susceptible to contamination by microorganisms and foodborne pathogens, which cause serious economic losses and health hazards. The large consumption and waste of meat and meat products have led to the need for safe and effective preservation methods. Further, toxicological aspects of chemical preservation techniques related to major health problems have sparked controversies and has prompted consumers and producers to turn to natural preservatives. Consequently, natural preservatives are being increasingly used to ensure safety and quality of meat products owing to customer preferences and biological efficacy. However, the information on the current status of these preservatives are scattered and a comprehensive review is lacking. In this paper, the current knowledge on the classification, mechanisms of natural preservatives and their applications in the preservation of meat and meat products are reviewed, and the potential of natural preservatives to improve the safety of meat and meat products are discussed. The current status and the current research gaps in the extraction, application, and controlled‐release of natural antibacterial agents for meat preservation are discussed in detail. This review may be useful to the development of efficient food preservation techniques in meat industry.This article is protected by copyright. All rights reserved.

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Antimicrobial active packaging for meat using thyme essential oil (Thymus vulgaris) encapsulated on zein ultrafine fibers membranes

Cited by 7 publications

References 33 publications

Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Innovative Systems for the Delivery of Naturally Occurring Antimicrobial Volatiles in Active Food-Packaging Technologies for Fresh and Minimally Processed Produce: Stimuli-Responsive Materials

Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications

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