Edible films from triggerfish gelatin and Moringa oleifera extract: Physical properties and application in wrapping ricotta cheese

Mezhoudi, Maram; Salem, Ali; Abdelhedi, Ola; Fakhfakh, Nahed; Debeaufort, Frédéric; Jridi, Mourad; Zouari, Nacim

doi:10.1007/s11694-022-01472-5

Cited by 15 publications

(10 citation statements)

References 35 publications

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“…Opposite results were shown by Mezhoudi et al. (2022), that obtained higher brightness and lower yellow values by coating ricotta cheese with edible film from triggerfish gelatin and M. oleifera EX (Mezhoudi et al., 2022). In contrast, applying boldo EX in gelatin‐chitosan edible film in Prato cheese kept brightness and red unchanged, with a significant increase in yellow (Bonilla & Sobral, 2019).…”

Section: Application Of Edible Coatingsmentioning

confidence: 90%

Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods

Antonino,

Difonzo,

Faccia

et al. 2023

Journal of Food Science

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Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient‐carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and coatings can be created, their characteristics, and the effect when applied to food. However, the possibility of adding plant extracts and essential oils in edible coatings and films to preserve processed animal‐derived products has been not exhaustively explored. The aim of this review is to summarize how edible coatings and films enriched with plant extracts (EXs) and essential oils (EOs) influence the physico‐chemical and sensory features as well as the shelf‐life of cheese, and processed meat and fish. Different studies showed that various EXs and EOs limited both oxidation and microbial growth after processing and during food preservation. Moreover, encapsulation has been found to be a valid technology to improve the solubility and stability of EOs and EXs, limiting strong flavor, controlling the release of bioactive compounds, and maintaining their stability during storage. Overall, the incorporation of EXs and EOs in edible coating and film to preserve processed foods can offer benefits for improving the shelf‐life, limiting food losses, and creating a food sustainable chain.

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Section: Application Of Edible Coatingsmentioning

confidence: 90%

Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods

Antonino,

Difonzo,

Faccia

et al. 2023

Journal of Food Science

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“…20 They found that this edible film reduced microbiological spoilage and preserved the physical quality of ricotta cheese. 20 There is another research studying fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled sea bass fillets. Zhao et al (2021) showed a synergistic preservative effect of fish gelatin and grape seed extract, and this combination inhibited the growth of Pseudomonas, Aeromonas, and Shewanella; also, the total viable count and spoilage bacteria were reduced by >1 log CFU/g as compared to the control.…”

Section: Introductionmentioning

confidence: 98%

“…aureus below 4.6 log CFU/g compared to the control samples (6 log CFU/g) after storing the low-fat cheese at +4 °C for 15 days . Mezhoudi et al (2022) studied the effect of the film made from gray triggerfish gelatin and enriched with Moringa oleifera ethanolic extract in wrapping ricotta cheese . They found that this edible film reduced microbiological spoilage and preserved the physical quality of ricotta cheese .…”

Section: Introductionmentioning

confidence: 99%

“…Mezhoudi et al (2022) studied the effect of the film made from gray triggerfish gelatin and enriched with Moringa oleifera ethanolic extract in wrapping ricotta cheese . They found that this edible film reduced microbiological spoilage and preserved the physical quality of ricotta cheese . There is another research studying fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled sea bass fillets.…”

Section: Introductionmentioning

confidence: 99%

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Aloe vera Oil-Added Agar Gelatin Edible Films for Kashar Cheese Packaging

Isık,

Yenipazar,

Saygun

et al. 2023

ACS Omega

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In recent years, there has been a growing interest in edible and biodegradable films due to their sustainability, environmental friendliness, and their functionality. In this work, Aloe vera oil-added agar−gelatin films were prepared and characterized in terms of water content, degree of swelling, water solubility, antioxidant activity, and antimicrobial activity. The possibility of using these edible films for Kashar cheese packaging during cold storage was investigated. Physical, chemical, and microbiological properties of the packaged cheese samples were examined for 20 days of cold storage at 4 °C. A. vera oil-added films were found to have antibacterial activity against Escherichia coli and Staphylococcus aureus and antifungal activities against Aspergillus niger and Candida albicans. A. vera oil-added films showed high antioxidant activities, increasing with the increasing A. vera oil percentage in the formulation. The current study showed that at the end of 20 days of storage period, bacterial growth in A. vera oil-incorporated film-covered samples was 2.30 log CFU/g lower than the control samples, and the amount of yeast and mold in A. vera oil-added film-covered samples was 3.37 log CFU/g lower than control samples. This shows the efficiency of A. vera oil-incorporated agar−gelatin films during the refrigerated storage period. Our data evidenced the positive effect of A. vera oil-added agar−gelatin films on Kashar cheese packaging as an innovative and sustainable technique to maintain cheese quality and prevent food loss during storage.

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“…More recently, Bhat et al studied [ 10 ] the incorporation of Moringa oleifera leaf extract into a chitosan/guar gum/poly(vinyl alcohol) matrix to produce active films. Also, triggerfish gelatin films containing Moringa oleifera leaf were used to package ricotta cheese [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Extraction of Moringa oleifera Leaves in DES: Characterization of the Extracts and Their Application in Methylcellulose Films for Food Packaging

Braham

Amaral

Biernacki

et al. 2022

Foods

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In this work, a qualitative study of the phenolic content of Moringa oleifera leaves (MO), extracted with deep eutectic solvents (DES) based on choline chloride (ChCl) with lactic acid (LA) or glycerol (GLY), was performed by high-resolution mass spectrometry (HPLC-DAD-ESI-MSn). The two solvents (DES-LA and DES-GLY) extract similar classes of phenolics, and ten compounds were identified. The antioxidant profile was also studied (TPC, TFC, DPPH, FRAP, ORAC, and ABTS). Both solvents show an efficient extraction of phenolic compounds and high antioxidant capacity was verified for the extracts. However, the DES-Gly have a higher capacity for polyphenolic extraction (TPC led to 38.409 ± 0.095 mg GAE.g−1 and 2.259 ± 0.023 mg QE.g−1 for TFC). Films based on methylcellulose (MC) containing different amounts of DES or MO extracts, acting as plasticizers, were developed and characterized regarding their mechanical, optical, water vapor permeability, and microstructural properties. All films are uniform, clear, and transparent with smooth, homogeneous surfaces. It was found that the presence of more than 10% of MO extract and/or DES provided more flexible films (Eb for MC 2%_DES 20% achieved 4.330 ± 0.27 %, and 8.15 ± 0.39 % for MC 2%_MO 20%) with less mechanical and barrier resistance. The ultimate objective of this study was to provide information that could assist in the development of antimicrobial active methylcellulose films for sliced wheat bread packaging.

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Edible films from triggerfish gelatin and Moringa oleifera extract: Physical properties and application in wrapping ricotta cheese

Cited by 15 publications

References 35 publications

Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods

Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods

Aloe vera Oil-Added Agar Gelatin Edible Films for Kashar Cheese Packaging

Phenolic Extraction of Moringa oleifera Leaves in DES: Characterization of the Extracts and Their Application in Methylcellulose Films for Food Packaging

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