Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage

Kim, Hyoun Wook; Jeong, Jin Young; Seol, Kuk-Hwan; Seong, Pil‐Nam; Ham, Jun-Sang

doi:10.5851/kosfa.2016.36.2.230

Cited by 14 publications

(7 citation statements)

References 41 publications

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“…Figure 6 shows the microbial counts in the packaged meat, in terms of the TV, LA, TC, and PB bacteria, at the different storage times. As reported by other authors (Kim et al, 2016), all the microorganisms tested in the meat samples exhibited progressive microbial growth. The microbial counts in the control sample (packaged in an extract-free PLA bag) were higher than those of the samples packaged in active lms, which indicates the capacity of these lms to inhibit microbial growth.…”

Section: Meat Preservation Capacity Of the Lmssupporting

confidence: 85%

Active poly (lactic acid) films with rice straw aqueous extracts for meat preservation purposes

Freitas

González-Martínez

Chiralt

2023

Preprint

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Aqueous extracts from rice straw, using ultrasound-assisted reflux heating extraction (USHT) and Subcritical Water Extraction (SWE), under two process conditions (160°C, 7 bars; and 180°C, 11 bars), were obtained and characterised as to their phenolic content and antioxidant and antimicrobial capacities. These extracts were incorporated (6% wt.) into PLA films by melt blending and compression moulding that were characterised as to their structural and functional properties and their capacity to preserve fresh pork meat, as vacuum thermo-sealed bags, throughout 16 days of cold storage. The extracts slightly reduced the extensibility, resistance to break and water barrier capacity of the PLA films but enhanced their oxygen barrier capacity and the UV light-blocking effect. The films with RS extracts were effective at preserving meat quality parameters, inhibiting microbial growth, meat oxidation, discolouration, and weight loss, thus extending the meat shelf life. The SWE extract obtained at 180°C was the most effective at obtaining active films for meat preservation, exhibiting the greatest antioxidant and antibacterial activity. Therefore, the green SWE technique is useful for obtaining active extracts from RS, allowing for its valorisation in the development of biodegradable active materials useful to extend the food shelf life.

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Section: Meat Preservation Capacity Of the Lmssupporting

confidence: 85%

Active poly (lactic acid) films with rice straw aqueous extracts for meat preservation purposes

Freitas

González-Martínez

Chiralt

2023

Preprint

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“…It may be attributing to its higher antioxidant and antiseptic capacities. It has been reported that the lower bacteria number and higher antioxidant abilities were associated with the lower activity of amino acid decarboxylase, which contributed to the enhancement of TVB-N value ( Wook et al, 2016 ).…”

Section: Resultsmentioning

confidence: 99%

“…Although chilled meat has longer shelf life than ordinary meat, it still can’t meet consumers’ demand. Thus, various natural antioxidants from plant sources had been considered for meat preservation ( Kim et al, 2016 ). However, these natural antioxidants are considerably expensive.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation

et al. 2018

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To improve the antibacterial and antioxidant properties of chitosan (CS), CS grafted with gallic acid (GA) using recombinant bacterial laccase from Bacillus vallismortis fmb-103 (fmb-rL103) as a catalyst. The structures of grafted chitosans were identified using Fourier transform infrared spectroscopy (FT-IR) and UV visible spectrum (UV–Vis spectroscopy). After gallic acid grafting, the antibacterial properties of chitosans against Pseudomonas, Acinetobacter, Brochothrix thermosphacta, Escherichia coli, Staphylococcus aureus, Salmonella, and Listeria monocytogenes were significantly improved. Meanwhile, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging results showed that the antioxidant properties of grafted CS increased as well. The preservative effects of the grafted chitosan on chilled meat were then investigated. For this purpose, the quality indexes of the chilled meat during the storage were monitored, including total bacterial count, total basic volatile nitrogen (TVB-N) content, pH value, color and thiobarbituric acid reactive substances (TBARS) and so on. The results showed that coating with the grafted chitosan retarded the growth of spoilage bacteria, and decreased TVB-N and TBARS values of meat. The shelf life of chilled meat coated by CS grafted with GA (GA-g-CS) also extended from 6 days to 18 days at 4°C. These results provided a theoretical basis for the future application of the GA-g-CS in the preservation of chilled meat.Highlights: The temperature and pH-stable bacterial laccase was used to synthesize gallic acid grafted chitosan.Antioxidant and antibacterial properties of chitosan were improved through grafting gallic acid.Storage properties of chilled meat were improved by coating with gallic acid grafted chitosan.

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“…According to the literature, the effects of active PLA-based films on antimicrobial control in meat are variable. Some publications regarding the preservation of meat products demonstrate the effectiveness of incorporating certain active extracts into edible films [ 36 , 46 ], including PLA films [ 17 ]. For RBE, Martillanes et al [ 19 ] did not find significant effects on day 1 on mesophilic, psychrotrophs, and lactic acid aerobic bacteria in pork burgers treated directly with RBE, although during storage, the burgers treated with hydrostatic high pressure and with RBE presented the lowest counts of lactic acid bacteria.…”

Section: Resultsmentioning

confidence: 99%

Application of Antioxidant Poly-Lactic Acid/Polyhydroxybutyrate (PLA/PHB) Films with Rice Bran Extract for the Preservation of Fresh Pork Meat

Cabeza de Vaca,

Ramírez-Bernabé,

Barrado

et al. 2024

Foods

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Poly-lactic acid/polyhydroxybutyrate (PLA/PHB) bio-based films suppose an environmentally friendly alternative to petroleum-derived packaging. In addition, rice bran extracts (RBEs) are an interesting source of bioactive compounds. In the present study, active films were formulated with 0.3% (w/v) or 0.5% (w/v) RBE (low-RBE and high-RBE) and compared to PLA/PHB films with no RBE. The migrations of active compounds as well as the antimicrobial and the antioxidant activities were analyzed in the three film formulations. The effects of active PLA/PHB films on fresh pork meat were evaluated by measuring the instrumental color, lipid and protein oxidations, and microbiological status of meat refrigerated for 1, 5, or 9 days. The developed films presented antioxidant activity in vitro, but they did not have an antimicrobial effect against bacterial development (E. coli nor L. innocua). The PLA/PHB film with no extract prevented changes in the instrumental color of meat during storage. However, the antioxidant effect of the PLA/PHB films on fresh pork was negligible, and the inclusion of high doses of extract favored microbial development in the pork during storage. Despite the lack of activity of active PLA/PHB films on meat, their use could be a sustainable alternative to the petroleum-based films.

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Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage

Cited by 14 publications

References 41 publications

Active poly (lactic acid) films with rice straw aqueous extracts for meat preservation purposes

Active poly (lactic acid) films with rice straw aqueous extracts for meat preservation purposes

Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation

Application of Antioxidant Poly-Lactic Acid/Polyhydroxybutyrate (PLA/PHB) Films with Rice Bran Extract for the Preservation of Fresh Pork Meat

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