Extending the Shelf-Life of Meat and Dairy Products via PET-Modified Packaging Activated With the Antimicrobial Peptide MTP1

Gogliettino, Marta; Balestrieri, Marco; Ambrosio, Rosa Luisa; Anastasio, Aniello; Smaldone, Giorgio; Proroga, Yolande T.R.; Moretta, Rosalba; Rea, Ilaria; Stefano, Luca De; Agrillo, Bruna; Palmieri, Gianna

doi:10.3389/fmicb.2019.02963

Cited by 38 publications

(19 citation statements)

References 29 publications

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“…Lipid and myoglobin oxidation are closely related: they reduce meat quality and accelerate surface discolouration. Recently, many authors’ attention has been captured by the challenge to preserve product quality and extend shelf life of meat preparations (Theivendran et al ., 2006 ; Kerry et al ., 2006 ; Peruzy et al ., 2019 ; Gogliettino et al ., 2020 ). Hamburger is one of the most common fast food in the world and is growing in popularity especially because of its convenience.…”

Section: Introductionmentioning

confidence: 99%

Effect of beetroot (<em>Beta vulgaris</em>) extract on Black Angus burgers shelf life

Marrone

Smaldone²,

Ambrosio

et al. 2021

Ital J Food Safety

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Beef burgers are meat preparations with easy perishability. To ensure a longer shelflife, the Regulation EU 1129/11 allows the use of some additives. However, healthconscious consumers prefer products which do not contain synthetic substances. Aim of the present study was to evaluate the effect of Red Beetroot (Beta vulgaris) integration on Black Angus made burgers shelf life. Red beet was prepared as powder and added to meat mixture as the same or in water solution. The study was split into 2 trials to assess the extract activity also in burgers vacuum-packaged stored. Burgers were analysed (up to 9 days at 4°C) in terms of sensory properties, microbiological profile, pH, aw and lipid oxidation (TBARS). At the end of storage, treated samples showed the highest values of redness and the lowest content of malondialdehyde, probably due to antioxidant properties of red beet towards myoglobin and lipid oxidation processes. Moreover, results highlighted that Red Beetroot activities were dose-dependent and intensified if dissolved in water. The aw values did not appear to be conditioned by extract integrations, unlike the pH that was lower in treated samples than control ones. Microbiological analyses identified beetroot as a potential antimicrobial substance, especially in high concentration. In conclusion, Beta vulgaris extract could be proposed as natural compound exploitable in beef burgers to preserve qualities and extend their shelf-life.

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Section: Introductionmentioning

confidence: 99%

Effect of beetroot (<em>Beta vulgaris</em>) extract on Black Angus burgers shelf life

Marrone

Smaldone²,

Ambrosio

et al. 2021

Ital J Food Safety

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“…They are composed of 12 to 100 amino acids and therefore are quite different structurally. Functionalization of PET with an AMP, mitochondrial-targeted peptide 1 (MTP1), is presented in by Gogliettino, M. et al [ 98 ]. The antimicrobial packaging PET-MTP1 was used to prolong the shelf life from 4 to 10 days for meat and cheese.…”

Section: Antimicrobial Packaging Obtained By Modification Of Currementioning

confidence: 99%

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

Motelică

Ficai

et al. 2020

Foods

228

134

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This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package’s antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.

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“…An interesting polymer modification was achieved by Gogliettino et al. (2020) by covalently bonding mitochondrial‐targeted peptide 1 (MTP1) onto poly(ethylene terephthalate), a polymer commonly used for semirigid food packing applications. These were shown to be effective in retarding the growth rates of total aerobic mesophilic bacteria and yeast on both meat and cheese products stored in a refrigerator for several days.…”

Section: Contact‐based Antimicrobial Coatingsmentioning

confidence: 99%

Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria

DeFlorio

Liu

White

et al. 2021

Comp Rev Food Sci Food Safe

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Illness as the result of ingesting bacterially contaminated foodstuffs represents a significant annual loss of human quality of life and economic impact globally. Significant research investment has recently been made in developing new materials that can be used to construct food contacting tools and surfaces that might minimize the risk of cross‐contamination of bacteria from one food item to another. This is done to mitigate the spread of bacterial contamination and resultant foodborne illness. Internet‐based literature search tools such as Web of Science, Google Scholar, and Scopus were utilized to investigate publishing trends within the last 10 years related to the development of antimicrobial and antifouling surfaces with potential use in food processing applications. Technologies investigated were categorized into four major groups: antimicrobial agent–releasing coatings, contact‐based antimicrobial coatings, superhydrophobic antifouling coatings, and repulsion‐based antifouling coatings. The advantages for each group and technical challenges remaining before wide‐scale implementation were compared. A diverse array of emerging antimicrobial and antifouling technologies were identified, designed to suit a wide range of food contact applications. Although each poses distinct and promising advantages, significant further research investment will likely be required to reliably produce effective materials economically and safely enough to equip large‐scale operations such as farms, food processing facilities, and kitchens.

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Extending the Shelf-Life of Meat and Dairy Products via PET-Modified Packaging Activated With the Antimicrobial Peptide MTP1

Cited by 38 publications

References 29 publications

Effect of beetroot (<em>Beta vulgaris</em>) extract on Black Angus burgers shelf life

Effect of beetroot (<em>Beta vulgaris</em>) extract on Black Angus burgers shelf life

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria

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