Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat product

Alves, Pâmela Inchauspe Corrêa; Radünz, Marjana; Borges, Caroline Dellinghausen; Bastos, Caroline Peixoto; Timm, Cláudio Dias; Gandra, Eliézer Ávila

doi:10.33448/rsd-v10i11.19373

Cited by 3 publications

(1 citation statement)

References 30 publications

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“…The tenderness, moisture content, water holding capacity, and sensory quality of chicken meat has been improved with the application of dried clove powder along with turmeric rhizome [ 801 , 802 ]. EO derived from clove has been applied to frozen beef patties to improve its sensory quality and to improve oxidative stability [ 68 ]. Clove flower EOs and marjoram EOs have been applied to frozen beef patties to enhance oxidative stability, and quality [ 6 ].…”

Section: Food Industry Application Of Selected Spicesmentioning

confidence: 99%

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Mandal

Sarkar

Chakraborty

2022

Appl Biochem Biotechnol

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Medicinal or herbal spices are grown in tropical moist evergreen forestland, surrounding most of the tropical and subtropical regions of Eastern Himalayas in India (Sikkim, Darjeeling regions), Bhutan, Nepal, Pakistan, Iran, Afghanistan, a few Central Asian countries, Middle East, USA, Europe, South East Asia, Japan, Malaysia, and Indonesia. According to the cultivation region surrounded, economic value, and vogue, these spices can be classified into major, minor, and colored tropical spices. In total, 24 tropical spices and herbs (cardamom, black jeera, fennel, poppy, coriander, fenugreek, bay leaves, clove, chili, cassia bark, black pepper, nutmeg, black mustard, turmeric, saffron, star anise, onion, dill, asafoetida, celery, allspice, kokum, greater galangal, and sweet flag) are described in this review. These spices show many pharmacological activities like anti-inflammatory, antimicrobial, anti-diabetic, anti-obesity, cardiovascular, gastrointestinal, central nervous system, and antioxidant activities. Numerous bioactive compounds are present in these selected spices, such as 1,8-cineole, monoterpene hydrocarbons, γ-terpinene, cuminaldehyde, trans-anethole, fenchone, estragole, benzylisoquinoline alkaloids, eugenol, cinnamaldehyde, piperine, linalool, malabaricone C, safrole, myristicin, elemicin, sinigrin, curcumin, bidemethoxycurcumin, dimethoxycurcumin, crocin, picrocrocin, quercetin, quercetin 4’-O-β-glucoside, apiol, carvone, limonene, α-phellandrene, galactomannan, rosmarinic acid, limonene, capsaicinoids, eugenol, garcinol, and α-asarone. Other than that, various spices are used to synthesize different types of metal-based and polymer-based nanoparticles like zinc oxide, gold, silver, selenium, silica, and chitosan nanoparticles which provide beneficial health effects such as antioxidant, anti-carcinogenic, anti-diabetic, enzyme retardation effect, and antimicrobial activity. The nanoparticles can also be used in environmental pollution management like dye decolorization and in chemical industries to enhance the rate of reaction by the use of catalytic activity of the nanoparticles. The nutritional value, phytochemical properties, health advantages, and both traditional and modern applications of these spices, along with their functions in food fortification, have been thoroughly discussed in this review

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Section: Food Industry Application Of Selected Spicesmentioning

confidence: 99%

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Mandal

Sarkar

Chakraborty

2022

Appl Biochem Biotechnol

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Chitosan Gel as a Fat Substitute in Tambaqui Fish Burger

Pinheiro Santos,

Figueira da Silva,

da Silva

et al. 2024

Journal of Aquatic Food Product Technology

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Effect of Propolis as a Preservative Applied to Alpaca (Vicugna Pacos) Meat Hamburger, Huancavelica, Peru

Rodríguez

Areche

Landeo

et al. 2023

Curr Res Nutr Food Sci

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Natural preservatives have less of a negative effect on human health and other systems, making them the superior choice over conventional preservatives. The purpose of this study was to evaluate the impact of propolis, a natural preservative, affected the flavour and texture of an artisanal hamburger made with alpaca meat (Vicugna pacos). An experimental design with 5 treatments was established, a control treatment of alpaca hamburger with artificial preservative (T1) and four experimental treatments with the addition of propolis (0.25 ml, 0.50 ml, 0.75 ml and 1.0 ml in 100 g of meat mixture). The Kruskal-Wallis non-parametric variance test and the Mann-Whitney non-parametric test were utilised to examine the data collected from the randomised full blocks design of the experiment. Thirty semi-trained tasters evaluated propolis on its general look, smell, taste, colour, and texture, in addition to its antibacterial effects on Staphylococcus aureus. The results showed that the bacterial count of S. aureus was kept at 1.5x10 CFU/g, which is between the allowable ranges of 102 and 103, suggesting that propolis has the ability to inhibit this bacteria. The sensory tests showed that the addition of propolis does not produce negative effects on the general appearance, smell, taste and texture compared to the control treatment (p > 0.05), only the color was affected (p < 0.05) only in doses greater than 0.5 ml per 100 g of meat mixture. In conclusion, the applicability of propolis as a preservative in the alpaca meat hamburger is verified.

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Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat product

Cited by 3 publications

References 30 publications

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Chitosan Gel as a Fat Substitute in Tambaqui Fish Burger

Effect of Propolis as a Preservative Applied to Alpaca (Vicugna Pacos) Meat Hamburger, Huancavelica, Peru

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