Effect of poly(lactic acid) films incorporated with different concentrations of Tanacetum balsamita essential oil, propolis ethanolic extract and cellulose nanocrystals on shelf life extension of vacuum-packed cooked sausages

Khodayari, Mina; Basti, Afshin Akhondzadeh; Khanjari, Ali; Misaghi, Ali; Kamkar, Abolfazl; Shotorbani, Peyman Mahasti; Hamedi, Hassan

doi:10.1016/j.fpsl.2018.11.009

Cited by 64 publications

(61 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Evaluating the color indexes of the films showed that the transparency ( L *) and redness ( a *) of PLA films did not change significantly in terms of statistical analysis after adding NCS (PLA/NCS). It was in line with other studies that noted the transparency of PLA films does not change after mixing with nanoparticles (Khodayari et al., 2019; Rezaeigolestani et al., 2017; Talebi et al., 2018). By contrast, the yellowness ( b *) of the composite PLA/NCS film was significantly different from that of plain PLA film, although it was not clear to the human eye.…”

Section: Resultssupporting

confidence: 92%

“…This subtractive effect on EM and TS continued with increasing the essential oil concentration in PLA/NCS composite film. However, EM and TS results obtained in current research are in the similar range of what is stated in recent papers (Khodayari et al., 2019; Rezaeigolestani et al., 2017; Talebi et al., 2018). By contrast, not only did the EB value increase significantly with increasing the concentration to 1%–1.5%, but also it exceeded the amount cited for the film without the essential oil.…”

Section: Resultssupporting

confidence: 91%

“…but also it exceeded the amount cited for the film without the essential oil. A similar pattern through adding herbal essential oils or other antibacterial compounds, (such as thymol and carvacrol) has been reported in other related studies and is called the plasticizing effect which enhances the elasticity of composite films (Javidi, Hosseini, & Rezaei, 2016;Khodayari et al, 2019). A similar phenomenon has been documented for gelatin-based films (Bodini, Sobral, Fávaro-Trindade, & Carvalho, 2013).…”

Section: The Mechanical Properties Of the Filmssupporting

confidence: 73%

See 2 more Smart Citations

Development of a novel active packaging film to retain quality and prolong the shelf life of fresh minced lamb meat

Bafroee

Khanjari

Teimourifard

et al. 2020

J. Food Process. Preserv.

Self Cite

View full text Add to dashboard Cite

The lamb meat is a wealth source of proteins (18%-20%), vitamins (thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, and cobalamin), and minerals including iron and phosphorus. Based on existing reports, lamb has a perfect fatty acid composition and contains a lot of long chain unsaturated fatty acids compared to beef (Raes, De Smet, & Demeyer, 2004). This kind of meat is very prone to lipid oxidation during distribution and storage processes. Thus, using an appropriate package can be useful to enhance its safety and shelf life (Camo, Beltrán, & Roncalés, 2008; Karabagias, Badeka, & Kontominas, 2011). Plastics originating from petroleum products (such as polyesters, polyamides) are used extensively in conventional packaging, which is completely non-biodegradable and cause environmental pollution. To this end, the replacement of new packaging systems is considered as an essential requirement in the food packaging industry (Santiago-Silva et al., 2009). Polylactic acid (PLA) is a thermoplastic polyester with a linear chain which is obtained by renewable materials, and lactic acid as its constituent monomer is attained from the fermentation of the basic plant materials such as corn and cassava. PLA is characterized by desirable attributes like transparency and inhibition

show abstract

Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 91%

Section: The Mechanical Properties Of the Filmssupporting

confidence: 73%

See 1 more Smart Citation

Development of a novel active packaging film to retain quality and prolong the shelf life of fresh minced lamb meat

Bafroee

Khanjari

Teimourifard

et al. 2020

J. Food Process. Preserv.

Self Cite

View full text Add to dashboard Cite

show abstract

“…(2012) reported that the incorporation of triticale protein films with oregano EO showed no significant difference regarding film thickness ( p > .05). Incorporation of PLA film with Tanacetum balsamita EO and cellulose nanocrystals alone and in combination did not make a significant difference in the thickness of PLA films (Khodayari et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…The moisture content of the films was determined based on the weight loss calculation after drying in an oven (110°C) to reach a constant weight according to Khodayari et al. (2019).…”

Section: Methodsmentioning

confidence: 99%

Preparation, characterization, and preservation performance of active polylactic acid film containing Origanum majorana essential oil and zinc oxide nanoparticles for ground meat packaging

Negahdari

Partovi

Talebi

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

The aim of this study was to assess the physical, mechanical and color properties of polylactic acid film incorporated with Origanum majorana (1% and 1.5% v/v) essential oil and zinc oxide nanoparticles (1% w/v) and to evaluate the microbial, chemical and organoleptic changes imposed on ground meat packed in the films at refrigerator temperature during 8 days of storage. Moisture content of PLA film was 2.94% which increased to 5.71% in 1.5% O. majorana EO and decreased to 2.76% in 1% ZnO NPs. Water vapor permeability of PLA film has shown 3.52‐ and 1.53‐fold increase after incorporation of 1.5% O. majorana EO and 1% ZnO NPs, respectively. Tensile strength of the PLA film decreased by 76% after incorporation of O. majorana EO while increased by 25% after the addition of ZnO NPs. Active PLA film incorporated with 1.5% O. majorana EO extended meat shelf life and lead to the most favorable sensory properties. Practical applications The results of this study revealed that PLA film incorporated with O. majorana EO and ZnO NPs has antimicrobial activity against all investigated bacterial groups and also is a promising approach to food packaging in order to maintain microbial and chemical quality of food at refrigerated temperature, while improving the sensory properties of ground beef without causing environmental pollution and obviating the use of petroleum resources.

show abstract

Poly(Lactic) Acid Modified Films for Packaging Applications

Jacob¹,

Thomas

Loganathan

2021

Bio‐based Packaging

View full text Add to dashboard Cite

Effect of poly(lactic acid) films incorporated with different concentrations of Tanacetum balsamita essential oil, propolis ethanolic extract and cellulose nanocrystals on shelf life extension of vacuum-packed cooked sausages

Cited by 64 publications

References 50 publications

Development of a novel active packaging film to retain quality and prolong the shelf life of fresh minced lamb meat

Development of a novel active packaging film to retain quality and prolong the shelf life of fresh minced lamb meat

Preparation, characterization, and preservation performance of active polylactic acid film containing Origanum majorana essential oil and zinc oxide nanoparticles for ground meat packaging

Poly(Lactic) Acid Modified Films for Packaging Applications

Contact Info

Product

Resources

About