Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef
Abstract:Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that CA had the most significant improvement effect on fresh beef preservation. The combination of GEL-CHI-GLY-CA preserved the color of the beef better and delayed the increase of the total volatile base nitrogen, even though its total phenolic content decreased at a faster … Show more
“…Fresh beef, which is rich in high-quality protein and fat and contains beneficial nutrients, such as niacin, vitamin B6, vitamin B12, phosphorus, potassium, iron and zinc [ 1 , 2 ], is susceptible to contamination and spoilage by microorganisms at any point in the food chain, from production to consumption, leading to a decrease in meat nutrition as well as unpleasant off-flavors and odors and substantial financial losses [ 3 ]. Pseudomonas spp.…”
Plasma-activated liquid is a novel non-thermal antibacterial agent against a wide spectrum of foodborne bacteria, yet fewer studies focused on its disinfection of meat spoilage bacteria. In this study, the antibacterial properties of plasma-activated lactic acid (PALA) on Pseudomonas lundensis, isolated and identified from spoilage beef, were investigated. A plasma jet was used to treat lactic acid (0.05–0.20%) for 60–120 s. The results presented that the 0.2% LA solution treated with plasma for 120 s caused a 5.64 log reduction. Additionally, the surface morphology, membrane integrity and permeability were altered slightly and verified by scanning electron microscopy, double staining of SYTO-9 and propidium iodide, and a K+ test kit. The intracellular organization of the cells, observed by transmission electron microscopy, was damaged significantly. Increased intracellular reactive oxygen species (ROS) levels exceeded the antioxidant ability of glutathione (GSH), leading to a reduction in the activity of malate dehydrogenase (MDH), succinic dehydrogenase (SDH) and intracellular ATP levels. Metabolomics analysis indicated that the energy and synthesis of essential components, such as DNA and amino acid-related metabolic pathways, were disturbed. In conclusion, this research established a theoretical basis for the use of PALA in refrigerated beef preservation by shedding light on the bacteriostatic effect of PALA against Pseudomonas lundensis.
“…Fresh beef, which is rich in high-quality protein and fat and contains beneficial nutrients, such as niacin, vitamin B6, vitamin B12, phosphorus, potassium, iron and zinc [ 1 , 2 ], is susceptible to contamination and spoilage by microorganisms at any point in the food chain, from production to consumption, leading to a decrease in meat nutrition as well as unpleasant off-flavors and odors and substantial financial losses [ 3 ]. Pseudomonas spp.…”
Plasma-activated liquid is a novel non-thermal antibacterial agent against a wide spectrum of foodborne bacteria, yet fewer studies focused on its disinfection of meat spoilage bacteria. In this study, the antibacterial properties of plasma-activated lactic acid (PALA) on Pseudomonas lundensis, isolated and identified from spoilage beef, were investigated. A plasma jet was used to treat lactic acid (0.05–0.20%) for 60–120 s. The results presented that the 0.2% LA solution treated with plasma for 120 s caused a 5.64 log reduction. Additionally, the surface morphology, membrane integrity and permeability were altered slightly and verified by scanning electron microscopy, double staining of SYTO-9 and propidium iodide, and a K+ test kit. The intracellular organization of the cells, observed by transmission electron microscopy, was damaged significantly. Increased intracellular reactive oxygen species (ROS) levels exceeded the antioxidant ability of glutathione (GSH), leading to a reduction in the activity of malate dehydrogenase (MDH), succinic dehydrogenase (SDH) and intracellular ATP levels. Metabolomics analysis indicated that the energy and synthesis of essential components, such as DNA and amino acid-related metabolic pathways, were disturbed. In conclusion, this research established a theoretical basis for the use of PALA in refrigerated beef preservation by shedding light on the bacteriostatic effect of PALA against Pseudomonas lundensis.
“…Additionally, the addition of glycerol as a plasticizer can improve the processing performance of the film forming and enhance its flexibility, integrity, and water retention. Therefore, the preservation effect of the film after combining WEAX and glycerol was better than that of the film using WEAX alone ( Zou et al, 2022 ). Fig.…”
“…TVC is usually used as an indicator to determine the microbial shelf life of meat products (Korte et al, 2023). Considering the value of 6.7 log 10 CFU/g as the acceptable TVC limit of emulsiontype sausage (Korte et al, 2023), only the THY 2 , RES 1 + THY 2 , and with RES on fresh beef (Zou et al, 2022), and surface addition of et al, 2022). Also, cis-and trans-isomers of RES show different antimicrobial activity.…”
Section: Total Viable Countmentioning
confidence: 99%
“…Meanwhile, the sensory scores of other treated samples on the same day were in the moderate acceptable range. According to Pajohi-Alamoti, 2020), fresh beef coated with gelatin-chitosan solution incorporated with RES (Zou et al, 2022), and smoked fish fillet coated with chitosan and alginate containing RES (Martínez et al, 2018).…”
In present study, sodium alginate biodegradable films containing different concentrations of resveratrol (RES: 0.002% and 0.004%) or thymol (THY: 0.5% and 1%) and their combinations were prepared, and evaluated for their effects on spoilage‐related microbial profile, lipid oxidation, sensory properties, and protective effects against Listeria monocytogenes in beef mortadella sausage during 40 days storage at 4°C. The release rate of phenolic compounds was determined by the Folin–Ciocalteu test. To assess the shelf life of the product, changes in total viable count (TVC), lactic acid bacteria count (LAB), psychrotrophic bacteria count (PTC), pH levels, thiobarbituric acid reactive substances (TBARS) levels, and sensory characteristics (taste, color, odor, and overall acceptability) were evaluated. For the sensory evaluation, a panel of 70 semi‐trained judges was selected according to their initial performance. Samples wrapped with sodium alginate films containing 1% THY (alone or combined with different concentrations of RES) exhibited lower bacterial counts compared to other experimental groups at the end of the storage period (6.01–6.35 vs. 6.71–8.17 log10 CFU/g for TVC, 5.37–5.83 vs. 6.07–7.11 log10 CFU/g for LAB, 5.08–5.18 vs. 5.40–7.23 log10 CFU/g for PTC, and 6.53–6.92 vs. 7.23–9.01 log10 CFU/g for inoculated L. monocytogenes). Sodium alginate films containing the combination of 0.004% RES and different concentrations of THY showed higher antioxidant effects than other experimental groups (TBARS values of 1.68–1.99 vs. 2.23–3.80 mg MDA/kg sample). The sodium alginate film containing 0.004% RES + 1% THY exhibited the highest antimicrobial and antioxidant activities and highest sensory scores among all treatments. These findings highlight the potential application of the sodium alginate film containing a combination of RES and THY as an active packaging material with natural preservatives in the meat products industry. This application can effectively extend the shelf life and enhance the microbial safety of clean‐label cooked sausages during refrigerated storage.
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