Ascorbic Acid‐Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf

Lee, Jungsoo; Chang, Yoonjee; Lee, Eun Sil; Song, Hong geon; Chang, Pahn Shick; Han, Jaejoon

doi:10.1111/1750-3841.14061

Cited by 48 publications

(22 citation statements)

References 26 publications

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Section: Discussionmentioning

confidence: 99%

“…Vitamin C is more often used in active packages as an antioxidant agent [45,46]. Lee J-S. et al [46] have demonstrated higher oxygen scavenging properties of activated carbon-ascorbic acid active packaging than standard iron powder. In addition, they have shown that ascorbic acid active packaging significantly inhibited growth of aerobic bacteria, yeasts, and molds on meatloaves during 4 days of incubation at 4 • C [46].…”

Section: Discussionmentioning

confidence: 99%

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Ascorbic Acid Changes Growth of Food-Borne Pathogens in the Early Stage of Biofilm Formation

et al. 2020

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Since bacterial biofilm may contribute to the secondary contamination of food during the manufacturing/processing stage there is a need for new methods allowing its effective eradication. Application of food additives such as vitamin C already used in food industry as antioxidant food industry antioxidants may be a promising solution. The aim of this research was evaluation of the impact of vitamin C (ascorbic acid), in a range of concentrations 2.50 µg mL−1–25.0 mg mL−1, on biofilms of Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes strains isolated from food. The efficacy of ascorbic acid was assessed based on the reduction of optical density (λ = 595 nm). The greatest elimination of the biofilm was achieved at the concentration of vitamin C of 25.0 mg mL−1. The effect of the vitamin C on biofilm, however, was strain dependent. The concentration of 25.0 mg mL−1 reduced 93.4%, 74.9%, and 40.5% of E. coli, L. monocytogenes, and S. aureus number, respectively. For E. coli and S. aureus lower concentrations were ineffective. In turn, for L. monocytogenes the biofilm inhibition was observed even at the concentration of 0.25 mg mL−1. The addition of vitamin C may be helpful in the elimination of bacterial biofilms. Nonetheless, some concentrations can induce growth of the pathogens, posing risk for the consumers’ health.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Ascorbic Acid Changes Growth of Food-Borne Pathogens in the Early Stage of Biofilm Formation

et al. 2020

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“…For examples, Lee et al. () demonstrated that an oxygen scavenger retarded the lipid oxidation of raw meatloaf. Aday and Caner () showed that oxygen scavengers maintain the firmness of strawberries during storage.…”

Section: Introductionmentioning

confidence: 99%

“…It can be used to overcome the limitations of the metallic oxygen scavenger. However, the oxidation reaction of ascorbic acid is accompanied by production of CO 2 (Lee et al., ). Thus, the commercial metallic and nonmetallic oxygen scavengers are not appropriate for kimchi packaging.…”

Section: Introductionmentioning

confidence: 99%

Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

Lee¹,

Jeong²,

Lee³

et al. 2018

Journal of Food Science

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A sulfite-based oxygen scavenger (SOS) was developed with sodium metabisulfite and applied to kimchi packaging in an attempt to prevent oxygen-mediated kimchi quality degradation. The results of the oxygenscavenging capacity test showed that the SOS had a competitive oxygenscavenging performance in comparison with commercial oxygen scavengers. The kimchi was packaged with and without the SOS and stored over 12 weeks at 0 and 10°C for an SOS application test. The kimchi treated with the SOS showed a significantly lower (P < 0.05) headspace oxygen and carbon dioxide concentration and pressure inside the packages than the control. The pH and titratable acidity values indicated that the SOS did not retard the kimchi fermentation process. The Hunter L, a, and b values in the kimchi packaged with the SOS were significantly higher (P < 0.05) than those in the control. After 12 weeks of storage, the total aerobic bacteria counts were reduced by 1.32 and 2.97 log CFU/g, lactic acid bacteria counts were reduced by 2.22 and 4.42 log CFU/g, and total yeasts and molds counts were reduced by 1.76 and 3.04 log CFU/g at 0 and 10°C, respectively, by the SOS compared to those in the control. These results demonstrated that the developed SOS inhibited oxygen-mediated deterioration of the kimchi, but did not affect the kimchi fermentation. Therefore, our SOS can be used as an active food-packaging technology for kimchi quality preservation.Keywords: active packaging, kimchi packaging, oxygen absorber, oxygen scavenger, sodium metabisulfite Practical Application: A newly designed sulfite-based oxygen scavenger was applied in kimchi packaging, and it showed remarkable preventive effects on the kimchi quality deterioration caused by oxygen. Accordingly, it can be used as an active food-packaging technology to maintain kimchi quality during the storage period. Moreover, it can also be effectively utilized in the packaging of other high-moisture foods such as meat, fish, fruits, vegetables, and dairy products.

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“…16,18 One of the most common types of oxygen scavenger uses iron powder which reacts with oxygen to form iron oxide, allowing the reduction of residual oxygen in MAP packages from an initial value typically ranging from 0.3% to 3%, to below 0.01%. 16,17,19 Oxygen scavengers have been studied for storage of packaged fresh meats, [20][21][22][23] providing better colour, odour and lipid stability, and providing some inhibition to aerobic spoilage organisms. Grini et al 11 found superior colour stability during illuminated storage of sliced bologna sausage when oxygen scavengers were used.…”

mentioning

confidence: 99%

Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability

et al. 2020

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The aim of this study was to evaluate the effect of illumination, packaging material and application of oxygen scavengers on the shelf life of two different cured cooked meat products in diverse retail storage conditions. For this purpose, ham luncheon sausage and pork liver pâté were packaged in high-and low-OTR (oxygen transmission rate) packages under modified atmosphere. Packages either did or did not contain a 50-ml O 2 capacity oxygen scavenger. Samples were stored at 7 C either in complete darkness or illuminated by fluorescent or LED lamps for the last 48 h of storage. Microbial quality of pâté was more crucial than that of ham sausage, partially due to a higher initial microbial load. Pâté was far more susceptible to discolouration and lipid oxidation than ham luncheon sausage. Illumination was a crucial aspect for discolouration of ham sausage, whereas pâté exhibited discolouration without illumination when packaged in low barrier packages. Hence, high barrier packages are indispensable for these types of products, especially pâté. Inclusion of an oxygen scavenger may lead to improved colour stability and lower lipid oxidation, provided that the packaging material had a sufficiently low OTR and some days of dark storage preceded illumination. Replacing a multilayered high-barrier packaging system with a lower barrier system with an added scavenger is not an interesting option as there is competition for oxygen absorption between the food product and the scavenger.

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Ascorbic Acid‐Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf

Cited by 48 publications

References 26 publications

Ascorbic Acid Changes Growth of Food-Borne Pathogens in the Early Stage of Biofilm Formation

Ascorbic Acid Changes Growth of Food-Borne Pathogens in the Early Stage of Biofilm Formation

Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability

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