Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat

Haghighatpanah, Negar; Omar-Aziz, Maedeh; Gharaghani, Mohammad; Khodaiyan, Faramarz; Kennedy, John F.

doi:10.1016/j.ijbiomac.2022.01.023

Cited by 46 publications

(23 citation statements)

References 46 publications

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“…It is exceptionally biocompatible, biodegradable, non-immunogenic, and able for functional modification. On the other hand, gelatin is a low-cost, widely available natural polymer . It is a processable and trendy material in biomedical engineering.…”

Section: Introductionmentioning

confidence: 99%

Role of Graphene Oxide in Bacterial Cellulose−Gelatin Hydrogels for Wound Dressing Applications

et al. 2023

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Biopolymer-based hydrogels have several advantages, including robust mechanical, high biocompatibility, and excellent properties. These hydrogels can be ideal wound dressing materials and advantageous to repair and regenerate skin wounds. In this work, we have reported fabricated of composite hydrogels from gelatin and graphene oxide-f unctionalized-bacterial cellulose (synthesized by hydrothermal method) (GO-f-BC) and crosslinked with tetraethyl orthosilicate (TEOS). The hydrogels were characterized using Fourier transform infrared spectroscopy, scanning electron microscopy, atomic force microscopy, and water contact angle analyses to explore functional groups and their interactions, surface morphology, and wetting behavior, respectively. The swelling, biodegradation, and water retention were tested to respond to biofluid. Maximum swelling was exhibited by samle with maximum amount of GO (GBG-4) in all media (aqueous = 1902.83%, PBS = 1546.63%, and electrolyte = 1367.32%). The hemolysis of all hydrogel samples is less than 0.5%, and the blood coagulation time decreased as the hydrogel concentration increased. The composite hydrogels were found to be hemocompatible as they have less than 0.5% hemolysis for all hydrogel samples under in vitro standard conditions. These hydrogels performed unusual antimicrobial activities against Gram (positive and negative) bacterial strains. The cell viability and proliferation were increased with an increased GO amount, and maximum values were found for GBG-4 against fibroblast (3T3) cell lines. The mature and well-adhered cell morphology of 3T3 cells was found against all hydrogel samples. Hence, based on these results findings, these hydrogels would be potential wound dressing skin materials for wound healing applications.

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Section: Introductionmentioning

confidence: 99%

Role of Graphene Oxide in Bacterial Cellulose−Gelatin Hydrogels for Wound Dressing Applications

et al. 2023

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“…Packaging plays a crucial role in food preservation, thus extending its shelf life, and reducing food waste. The bio-active films are eco-friendly and have gained much attention in recent years as an alternative to petroleum-based polymer films, which cause “white pollution” and potential toxicity to food [4] . Polysaccharides, proteins, and lipids are commonly used biomacromolecules for the development of biodegradable, low-cost, and renewable food packaging films [5] .…”

Section: Introductionmentioning

confidence: 99%

“…Pullulan (Pul) is a microbial polysaccharide produced by Aureobasidium pullulans that has a unique linkage pattern with two α-(1, 4) and α-(1, 6) glycosidic bonds. The unique structure and good film-forming ability makes it an ideal raw material for biodegradable film development [4] . So far, limited studies are available on the use of TP-loaded Pul for preparation of active packaging films.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted development and characterization of novel polyphenol-loaded pullulan/trehalose composite films for fruit preservation

Kang

Liang

Rashid

et al. 2023

Ultrasonics Sonochemistry

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“…Beef is a major meat food resource with high protein content and high unsaturated fatty acids, which enhances the human body's immune function 1 . Fresh beef is a perishable product, which is an ideal substrate where spoilage microorganisms can grow 2 . Thus, applying strict hygiene is essential and adequate preservation technologies should be used to limit bacterial spoilage and maintain beef quality and safety.…”

Section: Introductionmentioning

confidence: 99%

“…1 Fresh beef is a perishable product, which is an ideal substrate where spoilage microorganisms can grow. 2 Thus, applying strict hygiene is essential and adequate preservation technologies should be used to limit bacterial spoilage and maintain beef quality and safety.…”

Section: Introductionmentioning

confidence: 99%

Effects of active modified atmosphere on lipid and protein oxidation, moisture migration and quality properties of beef steaks

et al. 2022

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Fresh beef is a typically perishable food because of its high water and protein content; thus, it requires proper packaging condition and storage temperature to ensure its quality. In this study, the beef steaks were stored at 4 C under HiO 2 modified atmosphere packaging (MAP) (78.8% O 2 + 18.8% CO 2 + 2.4% N 2 ) and HiCO 2 MAP (60.0% CO 2 + 40.0% N 2 ). The traditional air packaging (AP) and vacuum packaging (VP) were used as the controls. The total viable count (TVC), colour, water holding capacity (WHC), myofibrillar protein (MP) oxidation and lipid oxidation of beef meat were investigated. The moisture distribution and migration were also analysed using the low-field nuclear magnetic resonance (LF-NMR). The association amongst all parameters was analysed by correlation analysis and principal component analysis (PCA). The results showed that the TVC values in the HiCO 2 MAP (5.6 log CFU/g) steaks were lower than those of VP (5.9 log CFU/g), AP (7.0 log CFU/g) and HiO 2 MAP (6.3 log CFU/g) steaks because of the sufficient CO 2 after 15 days of chilled storage. The bright red colour and the higher WHC were maintained in the HiO 2 MAP steaks than in the AP group during storage. However, higher levels of protein and lipid oxidation also occurred. The beef steaks stored under HiCO 2 MAP had the lowest protein and lipid oxidation and highest value of immobile water content and WHC, however, similar to the VP group, the bright red colour was not shown. The moisture attributes (drip loss, cooking loss and P 23 ), protein oxidation (protein solubility and carbonyl content) and lipid oxidation (TBARS value) have shown a close correlation by correlation analysis and PCA.Overall, two different packaging methods of MAP can prolong microbial-shelf life and maintain higher WHC of beef steaks compared to AP and VP steaks, but higher oxidation level in HiO 2 MAP and unattractive colour in HiCO 2 MAP are concerns that need to be addressed.

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Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat

Cited by 46 publications

References 46 publications

Role of Graphene Oxide in Bacterial Cellulose−Gelatin Hydrogels for Wound Dressing Applications

Role of Graphene Oxide in Bacterial Cellulose−Gelatin Hydrogels for Wound Dressing Applications

Ultrasound-assisted development and characterization of novel polyphenol-loaded pullulan/trehalose composite films for fruit preservation

Effects of active modified atmosphere on lipid and protein oxidation, moisture migration and quality properties of beef steaks

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