Effect of gelatin-based film activated with persian lime (Citrus latifolia) essential oil on the shelf life of shrimp

Fathimoghadam, Fatemeh; Shahamirian, Mozhgan; Roomiani, Laleh; Tadayoni, Mehrnoosh

doi:10.1007/s11694-023-01839-2

Cited by 2 publications

(2 citation statements)

References 40 publications

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“…Peng and Li. [16] prepared chitosan films, which were added with lemon, thyme and cinnamon EOs, and observed an increase in TS in the films with lemon oil, while they observed a reduction in films with the other two types of EOs. In contrast to EB, the addition of EOs to the formulation generated a decrease in the values for TS and YM.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

“…Among the possible uses of the agro-industrial residues of Tahiti lime, the extraction of EO using different methodologies has been studied successfully [13,14]. Regarding the use of this EO as an active ingredient in the formulation of edible coatings, evaluations have been made due to its incorporation into chitosan-gelatin systems for the preservation of rainbow trout fillets [15] and in the preparation of gelatin-based coatings for shrimp life extension [16]. In both cases, an increase in the shelf life of the food matrices was observed.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Essential Oils from Lemongrass and Tahiti Lime Residues on the Physicochemical Properties of Chitosan-Based Biodegradable Films

Daza

Montealegre

Aldana

et al. 2023

Foods

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This work aimed to evaluate the impact of adding two essential oils (EO) from lemongrass (LEO) and Tahiti lime (TLEO) on the physical, mechanical, and thermal properties of chitosan-based biodegradable films. Six film formulations were prepared: two controls with chitosan concentrations of 1% and 1.5% v/w, two formulations combining the two chitosan concentrations with 1% LEO v/v, and two formulations combining the two chitosan concentrations with 1% TLEO v/v. The films’ morphological, water affinity, barrier, mechanical, and thermal properties were evaluated. The films’ surface showed a heterogeneous morphology without cracks, whereas the cross-section showed a porous-like structure. Adding EO to the films promoted a 35–50% decrease in crystallinity, which was associated with an increase in the elasticity (16–35%) and a decrease in the tensile strength (9.3–29.2 MPa) and Young’s modulus (190–1555 MPa) on the films. Regarding the optical properties, the opacity of the films with TLEO increased up to 500% and 439% for chitosan concentrations of 1% and 1.5%, respectively. While the increase in opacity for the films prepared with LEO was 357% and 187%, the reduction in crystallinity also reduced the resistance of the films to thermal processes, which could be explained by the reduction in the enthalpy of fusion. The thermal degradation of the films using TLEO was higher than those where LEO was used. These results were indicative of the great potential of using TLEO and LEO in biodegradable films. Likewise, this work showed an alternative for adding value to the cultivation of Tahiti lime due to the use of its residues, which is in accordance with the circular economy model. However, it was necessary to deepen the study and the use of these essential oils in the preparation of biodegradable films.

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Section: Mechanical Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Essential Oils from Lemongrass and Tahiti Lime Residues on the Physicochemical Properties of Chitosan-Based Biodegradable Films

Daza

Montealegre

Aldana

et al. 2023

Foods

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Effect of tragacanth gum–chitin nanofiber film containing free or nano‐encapsulated cumin essential oil on the quality of chilled turkey burgers packed with oxygen absorber

Shahabi,

Fallah,

Sami

et al. 2024

Food Science & Nutrition

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This research was undertaken to assess the effect of tragacanth gum–chitin nanofiber (TG–CNF) film containing free (CEO) or encapsulated cumin essential oil (CNE) combined with oxygen absorber (OA) packaging on the shelf‐life of ready‐to‐cook (RTC) turkey breast burgers during chilled storage. The experimental groups were OA and TG–CNF as single treatments, TG–CNF + CEO, TG–CNF + CNE, and TG–CNF + OA as binary treatments, TG–CNF + CEO + OA and TG–CNF + CNE + OA as ternary treatments, and control. The samples were stored at 3°C for 20 days and analyzed for microbial, physicochemical, and sensory attributes. Binary treatments, when compared to single treatments, and ternary treatments, when compared to binary treatments, exhibited enhanced effectiveness in managing microbial growth, hindering physicochemical alterations, and decelerating sensory alterations. At day 20, TG–CNF + CNE + OA group was identified as the most effective group in inhibiting the growth of total mesophilic bacteria (TMB), total psychrophilic bacteria (TSB), and coliforms (final counts were 4.8, 4.16, and ≤1 log CFU/g, respectively), and TG–CNF + CNE + OA and TG–CNF + CEO + OA groups were known as the most effective groups in inhibiting lactic acid bacteria (LAB) (final counts were 4.71 and 5.15 log CFU/g, respectively). Furthermore, the TG–CNF + CNE + OA treatment proved to be the most effective group in reducing the total volatile nitrogen (TVN) (final level was 19.2 mg N/100 g) and thiobarbituric acid reactive substances (TBARS) (final level was 0.119 mg malondialdehyde (MDA)/kg). TG–CNF + CNE + OA and TG–CNF + CEO + OA were the most efficient groups to delay the increasing rate of cooking loss (final values were 23.3% and 24.6%) and pH (final values were 7.01 and 6.99). The sample's shelf‐life was 4 days in control and TG–CNF, 8 days in OA and TG–CNF + OA, 12 days in TG–CNF + CEO, 16 days in TG‐CNF + CNE and TG–CNF + CEO + OA, and at least 20 days in TG–CNF + CNE + OA. As a result, the incorporation of TG–CNF + CNE alongside OA packaging emerges as a highly effective active packaging method for preserving RTC turkey breast burgers during chilled storage.

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Effect of gelatin-based film activated with persian lime (Citrus latifolia) essential oil on the shelf life of shrimp

Cited by 2 publications

References 40 publications

Effect of Essential Oils from Lemongrass and Tahiti Lime Residues on the Physicochemical Properties of Chitosan-Based Biodegradable Films

Effect of Essential Oils from Lemongrass and Tahiti Lime Residues on the Physicochemical Properties of Chitosan-Based Biodegradable Films

Effect of tragacanth gum–chitin nanofiber film containing free or nano‐encapsulated cumin essential oil on the quality of chilled turkey burgers packed with oxygen absorber

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