Effect of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature (4 ± 1 °C)

Soni, Arvind; Kandeepan, G.; Mendiratta, S. K.; Talukder, Suman; Jaiswal, Rohit Kumar; Sharma, Heena

doi:10.1007/s13197-018-3279-7

Cited by 27 publications

(17 citation statements)

References 26 publications

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“…Abbreviations: M, moderate antimicrobial activity (10%-60% growth inhibition); S, strong antimicrobial activity (>60% growth inhibition); W, weak antimicrobial activity (<10% growth inhibition). and meat products (Sharma, Mendiratta, Agarwal, Kumar, & Soni, 2017;Soni et al, 2018;Soni, Kandeepan, Mendiratta, Shukla, & Kumar, 2016;Thakur, Mendiratta, Chauhan, Soni, & Agrawal, 2019).…”

Section: Discussionmentioning

confidence: 99%

Essential oils of aromatic and medicinal plants play a role in food safety

Laranjo

Fernández-León

Agulheiro-Santos

et al. 2019

Food Processing Preservation

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Essential oils (EOs) are natural substances extracted from aromatic and medicinal plants (AMPs), important in food preservation. Several studies have shown that AMPs, as well as their EOs have antimicrobial (antibacterial and antifungal) activity. Indeed, our in vitro studies have shown that oregano and thyme EOs are effective against foodborne bacteria, isolated from fermented meat products and cheeses, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. However, EOs of thyme and oregano seem to control the growth of fungi, namely Botrytis cinerea and Aspergillus spp., affecting the shelf-life of fruits during postharvest. The EOs of sage and rosemary have shown little or no antimicrobial activity. Shelf-life extension studies using several EOs (cinnamon, clove, oregano, rosemary, sage, and thyme) and AMPs were performed using pork meat, goat cheese, strawberries, and table grapes. Preliminary results regarding food safety and sensory acceptability are discussed. Practical applicationsConsumers' demands for more traditional and healthier food products led to a search for alternatives to replace synthetic by natural additives. EOs of AMPs contribute to food safety, due to their antimicrobial properties. Consequently, the use of AMPs' EOs may also extend the shelf-life of food products. In the present study, experimental shelf-life trials using EOs with different food products were performed, with promising preliminary results. Cinnamon, sage, and thyme EOs extended the shelflife of strawberries and table grapes. Oregano EO prolonged the shelf-life of soft cheese. Thyme EO controlled the population of enterobacteria present in pork meat.Furthermore, the conditions used in this study can be directly applied in the food industry. Moreover, AMPs may be interesting alternatives to replace or reduce artificial food additives. How to cite this article: Laranjo M, Fernández-León AM, Agulheiro-Santos AC, Potes ME, Elias M. Essential oils of aromatic and medicinal plants play a role in food safety. J Food Process Preserv. 2019;00:e14278. https ://doi.

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Section: Discussionmentioning

confidence: 99%

Essential oils of aromatic and medicinal plants play a role in food safety

Laranjo

Fernández-León

Agulheiro-Santos

et al. 2019

Food Processing Preservation

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“…The results exhibited excellent color stability in lamb meat cuts even during prolonged storage. A combination of thyme with oregano EOs was also incorporated in carrageenan edible films, and the antimicrobial inhibitory property was confirmed in wrapped chicken patties [144]. The shelf-life of chicken patties extended significantly during 30 days of storage.…”

Section: Antimicrobial Activitymentioning

confidence: 96%

Green Coating Polymers in Meat Preservation

Gagaoua

Bhattacharya²,

Lamri

et al. 2021

Coatings

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Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or synthesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and antioxidant properties for extending shelf-life. The interaction of the package with meat contact surfaces and the advanced polymer composite sensors for meat toxicity detection are further considered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.

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“…Meat emulsion for chicken patties was prepared in bowl chopper (Seydelmann K20, Ras, Germany) as per the method described by Soni et al. (2018) with slight modifications (Table 1). Chilled chicken meat (4 ± 1°C) was minced using 8 mm sieve plate followed by 4 mm sieve in a plate mincer.…”

Section: Methodsmentioning

confidence: 99%

Effects of chitosan coating enriched with Syzygium aromaticum essential oil on quality and shelf‐life of chicken patties

Shukla¹,

Mendiratta

Zende

et al. 2020

J. Food Process. Preserv.

Self Cite

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The growing awareness about the harmful effects of synthetic preservatives and antioxidants is pressurizing the meat industry to look for the alternative use of natural preservatives and antioxidants in meat products. The younger generation is tending toward minimally processed foods preserved with natural ingredients rather than by using harmful synthetic preservatives which has given the rise to a new trend called "green consumerism" in the food industry (Imran et al., 2012). Microbial growth on food surfaces is a major cause of spoilage and edible coating and films in combination with natural preservatives can inhibit the surface microbial growth. The ability of any substance as coating material depends on its suitability as a barrier for the entry of microbes and its antioxidant as well as antimicrobial capacity (Kanatt, Rao, Chawla, & Sharma, 2013). Edible coatings offer various functions viz. decreased microbial growth, reduced fat oxidation, decreased moisture retardation and textural changes, reduced-fat uptake, reduction of undesirable chemical, and enzymatic changes and prevention of aroma loss (Dragich & Krochta, 2009;

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Effect of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature (4 ± 1 °C)

Cited by 27 publications

References 26 publications

Essential oils of aromatic and medicinal plants play a role in food safety

Essential oils of aromatic and medicinal plants play a role in food safety

Green Coating Polymers in Meat Preservation

Effects of chitosan coating enriched with Syzygium aromaticum essential oil on quality and shelf‐life of chicken patties

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