Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham

Ruiz-Navajas, Y.; Viuda‐Martos, Manuel; Barber, Xavier; Sendra, Esther; Pérez‐Álvarez, José Angel; Fernández‐López, Juana

doi:10.1007/s13197-015-1733-3

Cited by 46 publications

(28 citation statements)

References 41 publications

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“…To enhance safety and shelf life of cooked cured ham, Ruiz‐Navajas and others () studied 2 Spanish endemic species of thyme, Thymus piperella and Thymus moroderi . They reported that T. piperella had a higher effect than T. moroderi , probably due to the higher concentration of carvacrol in the former (predominant compound, 31.9%).…”

Section: Essential Oilsmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

652

369

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The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

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Section: Essential Oilsmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

652

369

View full text Add to dashboard Cite

show abstract

“…Generally, combinations of chitosan with various essential oils have been investigated as coatings for meat, and fish-products. For example, chitosan edible films coated with essential oil from Thymus piperella, Thymus moroderi, Citrus bergamia enhanced food safety (antimicrobial and antioxidant properties) and the shelf life of cooked cured ham [200] and inhibited the growth of Penicillium italicum [201]. More, it was shown that regarding mechanical and optical properties, the incorporation of Citrus bergamia essential oil in chitosan films decreased the water vapor permeability and allowed the synthesis of composite edible films with less glossy, less deformability, and less resistance to break.…”

Section: Chitosanmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

186

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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“…Despite the absence of thymol, the antimicrobial activity of the tested thyme EO did not seem to be affected; this can be attributed to the presence of other compounds that have proven to have antimicrobial activity like the precursor p‐cymene (Marchese et al, 2017), carvacrol (Hyldgaard et al, 2012), and linalool (Chouhan, Sharma, & Guleria, 2017). Ruiz‐Navajas et al (2015) reported camphor, 1,8‐cineol, myrcene, and α‐pinene; and carvacrol, p‐Cymene, γ‐Terpinene, and α‐Terpineol as main components in the EO from Thymus morderi and Thymus piperella , respectively; these authors observed that their EOs could reduce around 2‐log cycles of mesophilic and lactic acid bacterial counts when incorporated to a chitosan‐based edible film at 2% that was applied as a coating to cooked cured ham.…”

Section: Resultsmentioning

confidence: 99%

Modeling Salmonella ( S . Typhimurium ATCC14028, ATCC 13311, S . Typhi ATCC 19430, and S. enterica ) and Listeria ( L. monocytogenes Scott A, ATCC 7644, and CDBB‐B‐1426) cocktails’ survival under the effects of pH, protein, and essential oil concentration

Lastra‐Vargas

López‐Malo

Palou

2020

J Food Process Preserv

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A response surface Bok–Behnken design was utilized to determine the effect of pH (6.5, 6.0, or 5.5), soy protein isolate (SPI: 10.0%, 11.5%, or 13.0% wt/wt), and thyme or oregano essential oil (EO) concentrations (0.22%, 0.25%, or 0.28% wt/wt) on the survival of Salmonella or Listeria cocktails; pH and protein values were chosen according to what is expected for deli meats classified as commercial or economical. Significant coefficients (p < 0.05) describing studied microorganism’s response were identified through polynomial regression models. EOs (0.25% wt/wt) were able to reduce bacterial populations by 2‐log cycles at SPI concentrations from 10% to 12.5% (wt/wt) and pHs from 5.5 to 6.5 while 5‐log reductions were achieved in media with highest tested EO concentrations and lowest tested SPI concentration at pH 5. Bacterial growth/no‐growth interfaces and growth probabilities under selected combinations of tested factors (including inoculation levels, 3 to 8 log CFU/ml) were determined by means of binary logistic regressions; at pH 6.3, 0.28% (wt/wt) of EO is able to control bacterial growth (probability of growth < 0.1) at every tested SPI level. Practical applications Since ready‐to‐eat (RTE) protein‐based products like cold cuts and deli meats may be consumed without an additional cooking or heating step, they have been implicated in the risk of diseases transmitted by the consumption of these types of foods. This work highlights the importance of modeling the survival of Salmonella or Listeria cocktails in order to predict the impact of pH, soy protein isolate, and thyme or oregano essential oil (EO) concentrations. This information can be utilized as a guideline to produce economical deli meats that are safe as well as to establish the lower limits of EO concentration for further testing in real food matrices. Additionally, our results emphasize the importance of the use of food model media to assess by means of predictive microbiology the antimicrobial potential of EOs previous to apply them in real food systems.

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Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham

Cited by 46 publications

References 41 publications

Active Packaging Applications for Food

Active Packaging Applications for Food

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Modeling Salmonella ( S . Typhimurium ATCC14028, ATCC 13311, S . Typhi ATCC 19430, and S. enterica ) and Listeria ( L. monocytogenes Scott A, ATCC 7644, and CDBB‐B‐1426) cocktails’ survival under the effects of pH, protein, and essential oil concentration

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