Extending the Shelf Life of Ready-to-Eat Spiced Chicken Meat: Garlic Aqueous Extracts-Carboxymethyl Chitosan Ultrasonicated Coating Solution

Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef

“…Sharafati Chaleshtori Taheri et al (2018) declared that the application of chitosan containing CEO resulted in good overall acceptance in chicken meat and turkey breast meat, respectively. Similar results were obtained by other researchers (Chen et al, 2016;Diao et al, 2020;Sayadi, Amiri, et al, 2021).…”

Antibacterial effects of extracted corn zein with garlic extract‐based nanoemulsion on the shelf life of Vannamei prawn (Litopenaeus vannamei) at refrigerated temperature

“…Noori et al, revealed that nanoencapsulation of ginger essential oil (GEO) in the form of nanoemulsion, is an efficient approach for protecting and increasing the stability of its bioactive compounds (Noori et al, 2018). So, as Xinyue and his colleagues reported, it can be concluded that using garlic essential oil in the form of Nanoemulsion results in more effectiveness (Diao et al, 2020). Nanoemulsions were more stable against droplet aggregation during cold storage.…”

“…Therefore, our results confirmed that the garlic EO nanoemulsion had appropriate antibacterial effectiveness compared to zein alone and zein+garlic EO. Diao (2020) developed an antimicrobial coating based on carboxymethyl chitosan, incorporating different concentrations of garlic EO to extend the shelf-life of ready-toeat spiced chicken meat. The coating effectively prevented the growth of the microorganisms and could lower the protein breakdown and delay lipid oxidation (Diao, 2020).…”

“…Diao (2020) developed an antimicrobial coating based on carboxymethyl chitosan, incorporating different concentrations of garlic EO to extend the shelf-life of ready-toeat spiced chicken meat. The coating effectively prevented the growth of the microorganisms and could lower the protein breakdown and delay lipid oxidation (Diao, 2020). In 2020, Junior et al, who studied the antimicrobial efficiency of edible coatings containing garlic/oregano EOs on the maintenance of double cream cheese, indicated significant inhibitory effects on pathogenic or contaminating microorganisms up to 42 days (Molina-Hernández et al, 2020).…”

Physicochemical Properties and Biological Activity of Active Films Based on Corn Peptide Incorporated Carboxymethyl Chitosan

“…Carboxymethyl chitosan (CMCS) is obtained by importing carboxymethyl groups into the amino, primary, and secondary hydroxyl sites of the glucosamine units, which is an amphoteric derivative of chitosan [8]. CMCS possesses various features, such as biocompatible, non-toxic, antibacterial, film-forming, and degradable [9,10], and widely used in the field of food packaging [11,12]. It has been proved that emulsion based on CMCS and natamycin could inhibit Alternata alternara and prolong the shelf life of jujube fruits [13].…”