Evaluation of the Antimicrobial Action of Whey Protein Edible Films Incorporated with Cinnamon, Cumin and Thyme Against Spoilage Flora of Fresh Beef

Badr, Kareem Rady; Ahmed, Zahra S.; ElGamal, M.S.

doi:10.3923/ijar.2014.242.250

Cited by 32 publications

(5 citation statements)

References 19 publications

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“…After the storage of this meat at 5 °C for 12 days, it was observed that the sliced meat containg thyme essential oil had a stronger inhibition on the bacteria as a result of a higher antimicrobial activity under these parameters. The results showed that whey protein edible film which contains 2.5% w/w of cumin, thyme and cinnamon essential oil can double the shelf life of fresh beef meat when stored under refrigeration [ 66 ].…”

Section: Proteins Used For Food Films or Coatingsmentioning

confidence: 99%

Protein-Based Films and Coatings for Food Industry Applications

et al. 2021

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Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

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Section: Proteins Used For Food Films or Coatingsmentioning

confidence: 99%

Protein-Based Films and Coatings for Food Industry Applications

et al. 2021

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“…The results indicate that all films containing essential oils inhibited Listeria innocua, Pseudomonas fragi, S. aureus, and S. enteritidis, while films with oregano oil displayed the highest inhibition. WP edible films prepared with 2.5% thyme, cinnamon and cumin essential oils significantly reduced the total viable bacterial counts of fresh beef meat stored for 12 days at 5 • C [69]. Incorporating WP films with 6000 IU g −1 nisin, 1% malic acid and 0.5% grape seed extract declined L. monocytogenes counts from 5.5 to 2.3 log g −1 after 28 days at 4 • C. WP films combined with nisin, organic acids, and natural extracts also exhibited promising antibacterial activity against E. coli O157:H7 and S. typhimurium [64].…”

Section: Egg and Meatmentioning

confidence: 94%

“…WP films mixed with 1-2.5% thyme essential oil showed higher antimicrobial activity and doubled the shelf life of fresh beef meat stored for 12 days at 5 • C compared to cinnamon and/ cumin oils. Additionally, total viable bacterial counts were significantly reduced in all WP films added with 2.5% essential oils [69].…”

Section: Antimicrobialsmentioning

confidence: 94%

Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview

et al. 2021

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The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an ecofriendly alternative of synthetic polymers. Whey protein isolate and whey protein concentrate are the two major forms of whey protein involved in the formation of edible films and coatings. An edible whey film is a dry, highly interacting polymer network with a three-dimensional gel-type structure. Films/coatings made from whey proteins are colorless, odorless, flexible, and transparent with outstanding mechanical and barrier properties compared with polysaccharide and other-protein polymers. They have high water vapor permeability, low tensile strength, and excellent oxygen permeability compared with other protein films. Whey protein-based films/coatings have been successfully demonstrated in certain foods as vehicles of active ingredients (antimicrobials, antioxidants, probiotics, etc.), without considerably altering the desired properties of packaging films that adds value for subsequent industrial applications. This review provides an overview of the recent advances on the formation and processing technologies of whey protein-based edible films/coatings, the incorporation of additives/active ingredients for improvement, their technological properties, and potential applications in food packaging.

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“…The innovations associated with active packaging primarily focused on the materials used for packaging. Studies examined various materials, including cellulose [15,[38][39][40][41], chitosan [42][43][44], starch [45], natural gums [46], whey protein [47,48], alginates [49], glycerol [50], and polylactic acid [51,52].…”

Section: Technological Innovations In Meat Industry Packagingmentioning

confidence: 99%

Balancing Freshness and Sustainability: Charting a Course for Meat Industry Innovation and Consumer Acceptance

Spada,

De Cianni,

Di Vita

et al. 2024

Foods

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The agribusiness sector is constantly seeking solutions to enhance food security, sustainability, and resilience. Recent estimates indicate that one-third of the total food production remains unused due to waste or limited shelf life, resulting in negative environmental and ethical consequences. Consequently, exploring technological solutions to extend the shelf life of food products could be a crucial option to address this issue. However, the success of these technological solutions is closely linked to the perception of the end-consumers, particularly in the short term. Based on these considerations, this paper presents a systematic literature review of the main technological innovations in the fresh meat industry and of consumers’ perceptions of such innovations. Regarding innovative technologies, this review focused on active and smart packaging. Amidst various technological innovations, including the utilization of fundamental matrices and natural additives, a noticeable gap exists in consumer perception studies. This study represents the first comprehensive compilation of research on consumers’ perceptions and acceptance of innovations designed to extend the shelf life of fresh meat. Moreover, it sheds light on the existing barriers that hinder the complete embrace of these innovations.

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Evaluation of the Antimicrobial Action of Whey Protein Edible Films Incorporated with Cinnamon, Cumin and Thyme Against Spoilage Flora of Fresh Beef

Cited by 32 publications

References 19 publications

Protein-Based Films and Coatings for Food Industry Applications

Protein-Based Films and Coatings for Food Industry Applications

Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview

Balancing Freshness and Sustainability: Charting a Course for Meat Industry Innovation and Consumer Acceptance

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