Effect of edible chitosan film enriched with anise (<i>Pimpinella anisum</i> L.) essential oil on shelf life and quality of the chicken burger

Mahdavi, Vahid; Hosseini, Seyed Ebrahim; Sharifan, Anousheh

doi:10.1002/fsn3.544

Cited by 67 publications

(47 citation statements)

References 42 publications

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“…The incorporation of EOs in the coatings and films is an interesting approach that can improve the safety against E. coli. The inclusion of anise EO (1, 1.5, and 2%) in an edible chitosan film induced the reduction on the counts below the detection limits of the method of this bacterium in a chicken burger after three days of storage [48]. A similar effect was observed when authors used the chitosan film with 0.5% of anise EO.…”

Section: Meat and Meat Productsmentioning

confidence: 56%

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

et al. 2020

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Outbreaks related to foodborne diseases are a major concern among health authorities, food industries, and the general public. Escherichia coli (E. coli) is a pathogen associated with causing multiple outbreaks in the last decades linked to several ready to eat products such as meat, fish, dairy products, and vegetables. The ingestion of contaminated food with pathogenic E. coli can cause watery diarrhea, vomiting, and persistent diarrhea as well as more severe effects such as hemorrhagic colitis, end-stage renal disease, and, in some circumstances, hemolytic uremic syndrome. Essential oils (EOs) are natural compounds with broad-spectrum activity against spoilage and pathogenic microorganisms and are also generally recognized as safe (GRAS). Particularly for E. coli, several recent studies have been conducted to study and characterize the effect to inhibit the synthesis of toxins and the proliferation in food systems. Moreover, the strategy used to apply the EO in food plays a crucial role to prevent the development of E. coli. This review encompasses recent studies regarding the protection against pathogenic E. coli by the use of EO with a major focus on inhibition of toxins and proliferation in food systems.

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Section: Meat and Meat Productsmentioning

confidence: 56%

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

et al. 2020

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“…The main volatile component of AEO was trans-anethole (87.47%). Previous analyses also showed that the most abundant component of AEO was trans-anethole which lay between 74.4 and 93.9% (Abdel-Reheem and Oraby, 2015; Mahdavi et al., 2018; Shojaii and Abdollahi-Fard, 2012; Topuz et al., 2016). There were some other components in AEO with different reported values for them.…”

Section: Resultsmentioning

confidence: 91%

“…In addition to AEO, many studies have proven that cinnamon (Andevari and Rezaei, 2011), tea polyphenols (Lee et al., 2016), oregano (Hosseini et al., 2016), rosemary (Abdollahi et al., 2014), and Zataria multiflora Boiss (Bazargani-Gilani et al., 2015) essential oils were capable to reduce 1–2 log cycles psychrotrophs in meat samples. Most of Pseudomonas spp are psychrotrophic and their proteolytic activity causes the slimy surface and even off-flavor of meat (Bazargani-Gilani et al., 2015; Emiroğlu et al., 2010; Mahdavi et al., 2018; Sun et al., 2019). In the present study, Pseudomonas spp growth well-excluded at all levels of AEO and the counts increased only 1.68–2.21 log CFU/g after 12 days of storage against to 3.07–3.23 log CFU/g increase of AEO-free samples.…”

Section: Resultsmentioning

confidence: 99%

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Influence of anise (Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film

Achachlouei

Babolanimogadam

Zahedi

2020

Food sci. technol. int.

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The present study aimed to develop a novel active edible film based on gelatin incorporated with 0, 0.3, 0.6, and 0.9% w/w anise essential oil as a natural preservative and investigate the shelf life extension potential of chicken fillets during 12 days of refrigerated storage. The chicken fillets were wrapped with the essence-free and anise essential oil-loaded gelatin films, and microbial counts, chemical and sensory tests were surveyed during chilled storage. Results showed that aerobic mesophilic bacteria and Pseudomonas spp counts significantly decreased at all levels of anise essential oil during the first week of storage, while psychrotrophs, yeasts, and molds numbers began to reduce at concentrations of 0.6 and 0.9% from day 6. The using of anise essential oil caused a significant decrease of chemical parameters of chicken fillets, and the values of pH, peroxide, thiobarbituric acid reactive substance, and total volatile basic-nitrogen reached from 7.42, 5.7 meq/kg, 2.21 mg malondialdehyde/kg, and 24.94 mg N/100 g for the essence-free wrapped samples to 4.8, 6.35 meq/kg, 1.73 mg malondialdehyde/kg, and 18.78 mg N/100 g for the ones wrapped with 0.9% anise essential oil-loaded gelatin films at the end of storage day. In conclusion, application of gelatin films loaded with 0.6 and 0.9% anise essential oil can be advised for wrapping chicken fillets to prolong the shelf life for at least one week.

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“…The antioxidative effect of these oils varies according to the amount of active substances they contain, the type of solvent used in the extraction, and the extraction method used (Burt, 2004;Sagdic, 2003). The increasing trend of TBARS in treatment groups was due to the increase in free iron and other peroxides in the muscles originating from the production of hydroperoxides such as aldehydes from secondary products (Mahdavi, Hosseini, & Sharifan, 2018).…”

Section: Chemical Analysesmentioning

confidence: 99%

Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life

Alak

Guler

Uçar

et al. 2019

J Food Process Preserv

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In this study, it is aimed to investigate the potential effects of the use of quinoa as a carrier polymer in the production of edible film and the importance of essential oils (with lemon and sage oil) with highly important biological activity as supportive in this coating material. The rainbow trout fillets were wrapped with the edible film which were produced for this trial. The treatment varations were as the first group 2% lemon oil + quinoa edible film, second group 2% sage oil + quinoa edible film and the third group quinoa edible film alone and the last group control (untreated). All groups' fillets were stored at refrigerator (4 ± 0.5°C) for 15 days then they were periodically examined for some microbiological (psychrotrophic, mesophilic, aerobic, lactic acid bacteria, Enterobacteriaceae, and Pseudomonas counts) and chemical parameters (lipid peroxidation [Thiobarbituric Acid Reactive Substrate], total volatile basic nitrogen, and pH). The difference between the control group and the application groups was found to be important for all examined quality parameters during the storage period (p < .05). Lemon oil + quinoa was the most effective in preventing lipid oxidation of rainbow trout fillets. However, sage oil + quinoa group has proven to stronger antimicrobial specifications. As a result, it was determined that the coating material prepared by adding lemon and sage essential oil to quinoa edible film had positive effects on quality and shelf life in rainbow trout fillets. Practical applications An alternative to edible packaging of animal origin, plant materials are researched with functional properties to obtain new packaging's for the food industry, especially fisheries, and to develop healthy, environmental, and natural packaging materials instead of synthetic packaging.

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Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

Cited by 67 publications

References 42 publications

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

Influence of anise (Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film

Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life

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