Effect of Chitosan–Tomato Plant Extract Edible Coating on the Quality, Shelf Life, and Antioxidant Capacity of Pork during Refrigerated Storage

Abstract

The aim of this study was to evaluate the effectiveness of chitosan–tomato plant extract (C-TPE) edible coating (EC) on the physicochemical, microbiological, sensory, and antioxidant capacity changes of pork during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol, and TPE (0.1% and 0.3%) were tested. Slices of pork were submerged in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. The different treatments showed the best results in physicochemical and microbiological analyses, with reduced microbial population relative to the control. The highest antioxidant capacity and total phenolic content were shown in T3, and the overall acceptance was better in T2. The results show that the application of C with the addition of natural extracts, such as the tomato plant with antioxidant and antimicrobial properties, can be an alternative method for preserving pork.

Investigation of the chemical properties of Mentha pulegium essential oil and its application in Ocimum basilicum seed mucilage edible coating for extending the quality and shelf life of veal stored in refrigerator (4°C)

“…As time went by, the lightness of all the samples significantly lowered which was more pronounced for the control than for the other samples. Meat color is considered a primary attribute attracting consumers’ attention and is an indicator of the meat freshness from the consumers’ points of view (Chaparro‐Hernández et al., 2019 ). The lower lightness of the coated samples, relative to the control, on the first day is likely related to the darkness of the coating.…”

Dextran/chitosan blend film fabrication for bio‐packaging of mushrooms ( Agaricus bisporus )

“…Chitosan is a biodegradable natural polysaccharide derived from chitin, which has been studied for its efficacy against bacterial, fungal, and viral pathogens (Bautista‐Baños et al., 2016). Furthermore, the chitosan films and coatings have been successfully tested in food models, such as vegetables (e.g., tomatoes and broccoli) (Moreira, Roura, et al, 2011; Nisha et al., 2016), fruits (e.g., apples and strawberries) (Abriana & Laga, 2016; Apriyanti et al., 2018), meats (e.g., chicken and shrimp) (Aşik & Candoğan, 2014; Chaparro‐Hernández et al., 2019), cheeses (e.g., fresh and ricotta) (Brown et al., 2018; Di Pierro et al., 2011), and sausages (e.g., salami and mortadella) (Moradi et al., 2011; Moreira, Pereda, et al., 2011); where the control of pathogens and the increase in shelf‐life have been achieved. On the other hand, dextran is an extracellular polysaccharide produced by extracellular enzymes of some lactic acid bacteria (Bhavani & Nisha, 2010), the dextran’ heterogeneity in the chemical composition depends on the bacterial strains and the fermentation characteristics, generating dextrans with different physicochemical properties (e.g., solubility and filmogenic capacity) (Heinze et al., 2006).…”

Natural Ingredients in Functional Coatings—Recent Advances and Future Challenges

“…Lamination can improve the performance of polymeric films by combining the properties of different films into one sheet, its different layers having specific properties, such as moisture resistance and mechanical stability, or gas barrier [107]. Additionally, by adding natural extracts from fresh vegetables into polymeric coatings, due to changing a variety of factors, such as molecular weight, concentration, viscosity, deacetylation grade, it can be prolonged the shelf life of meat products [109].…”