Effect of different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage

Ehsani, Ali; Hashemi, Mohammad; Afshari, Asma; Aminzare, Majid; Raeisi, Mojtaba; Zeinali, Tayebeh

doi:10.1016/j.lwt.2019.108633

Cited by 53 publications

(43 citation statements)

References 37 publications

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“…Nevertheless, after three days of refrigerated storage, the total mesophilic bacteria reached the value of 7 log CFU/g in all samples, which is above the acceptable limit [40,41,45,46]. The results of the present study showed that the use of these films could not successfully reduce the growth of mesophilic bacteria until the end of the study period.…”

Section: Antimicrobial Activity Of Filmscontrasting

confidence: 58%

Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

et al. 2020

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Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.

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Section: Antimicrobial Activity Of Filmscontrasting

confidence: 58%

Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

et al. 2020

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“…However, food packaging such as polyethylene terephthalate (PET), polypropylene (PP), and polystyrene (PS), is one of the major wastes accumulating in the environment, and increasing global awareness regarding environmental pollution problems due to its non‐biodegradability (Mendes et al, 2016). As reported by Ehsani et al (2020), biodegradable chitosan film containing antimicrobial lactoperoxidase system extend the shelf life of fish burgers in comparison by other treatments and control for 5 days. Addition of cinnamon essential oil alone and in combination with chitosan nanoparticles in biodegradable zein film inhibited the growth of Escherichia coli and Staphylococcus aureus (Vahedikia et al, 2019).…”

Section: Introductionsupporting

confidence: 53%

Phytochemicals of ethanolic extract and essential oil ofPersicaria hydropiperand their potential as antibacterial agents for food packaging polylactic acid film

Aziman

Abdullah

Bujang

et al. 2020

Journal of Food Safety

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This study aims to determine phytochemicals and antibacterial activity of ethanolic extract and essential oil of Persicaria hydropiper, and their potential as antibacterial agents in polylactic acid (PLA) film. The yield of ethanolic extract and essential oil were 11.02 and 0.70%, respectively. Chlorogenic acid, ferulic acid, rutin, myricetin and quercetin were detected as major components in the P. hydropiper ethanolic extract, while dodecanal, caryophyllene, caryophyllene oxide, decanal, α‐caryophyllene, citronellol, heptadecanal, linalool and phytol were detected in the P. hydropiper essential oil. Based on the disc diffusion assay, both ethanolic extract and essential oil of P. hydropiper possessed antibacterial activity against bacteria Staphylococcus aureus only at different concentrations, with minimum inhibitory concentration values: 0.625 and 5 mg/ml, respectively; and minimum bactericidal concentration values: 5 and 40 mg/ml, respectively. However, they found to show antibacterial activity against three bacteria S. aureus, Escherichia coli and Salmonella Typhimurium at different concentrations and time using time‐kill kinetics assay. Incorporation of ethanolic extract and essential oil in PLA film also exhibited an antibacterial effect against S. aureus. Our findings confirmed the potential use of both P. hydropiper ethanolic extract and essential oil as antibacterial agents in biodegradable PLA film.

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“…Lipid oxidation was monitored by the evaluation of TBARS [82] and expressed as mg of MDA/kg of sea bass muscle. Five grams of sea bass muscle was homogenized with 20 mL of 20% trichloroacetic acid solution, and rested for 1 h. After being centrifuged at 11,960 ×g for 10 min at 4 • C, 5 mL of the supernatant was mixed with 5 mL TBA solution (0.02 M) and heated in 100 • C for 40 min.…”

Section: Tbars Value Determinationmentioning

confidence: 99%

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

Zhou

Fang

et al. 2020

Molecules

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The purpose of this research was to explore the fresh keeping effect of modified atmosphere packaging (MAP) with different gas ratios combined with gelatin active coatings containing eugenol on Chinese sea bass stored at −0.9 °C for 36 days. The results showed that MAP3 (60% CO2/10% O2/30% N2), together with gelatin active coatings containing eugenol, could prevent water loss, which maintained high field NMR, MRI, and organoleptic evaluation results. This hurdle technology could also effectively delay the bacterial reproduction, protein degradation, and alkaline accumulation, so it showed the lowest K value, total volatile basic nitrogen, free amino acids, total viable count, Pseudomonas spp., and H2S-producing bacteria, which better maintain the quality of sea bass.

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Effect of different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage

Cited by 53 publications

References 37 publications

Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

Phytochemicals of ethanolic extract and essential oil ofPersicaria hydropiperand their potential as antibacterial agents for food packaging polylactic acid film

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

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