Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes

Abstract

Meat production has a higher economic and ecological impact than other commodities. The reduction in meat loss and waste throughout the whole supply chain is a demanding challenge. In recent years, the interest in the food-grade polysaccharide chitosan (CH) and essential oils (EOs) employed as allies in meat protection has increased. In this work, we selected five EOs obtained from plants traditionally used as spices, and after their chemical characterisation, a trained panel of expert sensorial analysts determined that, among them, Laurus nobilis (Lauraceae) and Piper nigrum (Piperaceae) EOs were the most suitable to season meat. Therefore, the effect of CH, the L. nobilis and P. nigrum EOs, and EOs-enriched CH solutions on meat was tested to assess how they deter the oviposition behaviour of the blowfly Calliphora vomitoria (Diptera: Calliphoridae) and against water loss, lipid peroxidation, and colour changes. All the applied treatments, compared to the control, did not accelerate meat dehydration but increased colour lightness, an attractive feature for consumers, and discouraged the blowfly’s oviposition. In particular, the P. nigrum EO-enriched CH was the most active in repelling C. vomitoria without negatively affecting the organoleptic qualities and shelf-life of meat.

Chemical Composition and Antimicrobial Activity against the Listeria monocytogenes of Essential Oils from Seven Salvia Species

“…However, their practical use in the food system faces some limitations mainly due to their intense aroma, which can affect the organoleptic properties of the product [49]. Currently, to overcome these drawbacks, several technological advancements involving different delivery systems, such as nanoencapsulation, active packaging, and polymerbased coatings, have been developed, which, in turn, improve their bio-efficacy and control the release of EOs [49][50][51][52]. This study is a starting point for future investigations that will evaluate the antimicrobial activity of EOs directly on food products, as well as their use in active packaging.…”

Chitosan as a Control Tool for Insect Pest Management: A Review

“…For the protection of fresh foods, chitosan loaded with EOs has been tested as a protective coating to preserve meat against the oviposition of Calliphora vomitoria (Linnaeus, 1758) (Diptera Calliphoridae) [29]. From the results, chitosan at a 1% loaded with 0.1% of L. nobilis and P. nigrum EOs (chosen following the sensory profile analysis) showed a protective effect on meat with statistically significant oviposition reduction in C. vomitoria of 84.9 and 93.3%, respectively, for the two EOs compared to the control.…”

From Food Waste to Functional Biopolymers: Characterization of Chitin and Chitosan Produced from Prepupae of Black Soldier Fly Reared with Different Food Waste-Based Diets

“…Chitosan can be chemically derived from chitin through a partial deacetylation process that removes around 80% of the acetyl groups and allows the obtaining of this polysaccharide, which is well-known for its film-forming and antimicrobial/antioxidant properties [17,18]. Indeed, chitosan can be easily solubilized in a dilute acidic medium, resulting in a solution that can be used as ecofriendly food packaging, as film, or as edible coatings [18][19][20]. The production of chitosan involves three main steps: demineralization, deproteinization, and final deacetylation [21].…”