Nanocomposite active packaging based on chitosan biopolymer loaded with nano-liposomal essential oil: Its characterizations and effects on microbial, and chemical properties of refrigerated chicken breast fillet

Kamkar, Abolfazl; Molaee-Aghaee, Ebrahim; Khanjari, Ali; Akhondzadeh-basti, Afshin; Noudoost, Behshad; Shariatifar, Nabi; Sani, Mahmood Alizadeh; Soleimani, Mohsen

doi:10.1016/j.ijfoodmicro.2021.109071

Cited by 87 publications

(43 citation statements)

References 47 publications

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“…(2020) and Kamkar et al . (2021) reported that both essential oil and herbal extract had inhibitory effect on bacteria and fungi growth due to the presence of phenolic compounds and the flavonoids contents.…”

Section: Resultsmentioning

confidence: 99%

“…The samples were diluted (1:9) and homogenized with phosphate‐buffered saline. Total bacteria and total fungi and yeast were estimated on the plate count agar (PCA) incubated at 37 °C for 2 days, and on potato dextrose agar (PDA) incubated at 28 °C for 3 days, respectively (Kamkar et al ., 2021). To measure the effect of storage and packaging on overall appearance of fruit a 5–1 scale, with 5=excellent, no defects; 4=very good, minor defects; 3=fair, moderate defects (limit of marketability); 2=poor, major defects (limit of edibility) and 1=inedible was used (Moradinezhad and Dorostkar, 2020).…”

Section: Methodsmentioning

confidence: 99%

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Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film

Ansarifar

Moradinezhad

2021

Int J of Food Sci Tech

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Summary Strawberry is highly perishable with a short shelf life mainly due to physiological deterioration and microbiological decay. Thyme essential oil (TEO), which is a natural antimicrobial and antioxidant agent, encapsulated in zein (Z) nanofiber could be used by electrospinning to examine the ability of the nanofiber for strawberry quality preservation. Test groups were designated as zein nanofiber film, and zein loaded with TEO nanofiber film (Z/TEO). The fruit packed in PET container without film on its lid was used as the control group. Packages of fruits were then stored in a cool room at 4 ± 0.5 °C and 85 ± 5% RH for 15 days. Results indicated that the scanning electron microscopy images of nanofibers had a linear morphology, smooth surface and bead‐free structure. Fourier transform infrared also showed that the encapsulation of TEO in the zein was a physical process and no chemical interactions occurred between ingredients during electrospinning. Moreover, differential scanning calorimetry data confirmed the thermal stability of TEO encapsulated in zein nanofibers. Active packaging including nanofiber films significantly preserved the biochemical and microbial properties of fruit. Indeed, stored fruit in packages containing nanofiber Z/TEO (Zein loaded with TEO nanofiber film) significantly (p˂0.05) lowered total bacterial counts, fungi and yeast, and maintained the total phenols content, antioxidant activity and titratable acidity of the strawberries during 15 days of storage at 4 °C. In conclusion, this study revealed the benefits of incorporating TEO into zein films, which may have a great potential in active packaging and preservation of strawberry fruits.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film

Ansarifar

Moradinezhad

2021

Int J of Food Sci Tech

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“…Essential oils are another group of botanical compounds that have strong antioxidant and antimicrobial properties, which consist of a complex mixture of phenolic, terpene, and terpenoid compounds [ 113 , 124 ]. Essential oils have been classified as Generally Recognized as Safe (GRAS) and so can be used in active food packaging materials as functional ingredients [ 125 , 126 ].…”

Section: Active Packaging Materialsmentioning

confidence: 99%

“…Oxygen-scavenging agents, such as iron acids, sulfites, catechols, ascorbic acid, unsaturated hydrocarbons, palladium, tocopherols, and enzymes (glucose oxidase), can be used as oxygen depleting agents [ 141 ]. Other methods of inhibiting the adverse effects of oxygen include the use of botanical substances such as flavonoids, phenolics, salicylic acid, and gallic acid [ 124 , 142 ]. These compounds can sometimes be obtained from waste streams of food processing operations, which improves the economics and sustainability of the food supply [ 143 ].…”

Section: Active Packaging Materialsmentioning

confidence: 99%

Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials

et al. 2021

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Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This article reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.

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“…On the other hand, implementation of even minimal thermal treatments may lead to serious degradation of product appearance and structure. In this context, alternative methods of preservation besides cooling have been investigated, including freezing [ 6 ], high-pressure processing [ 7 , 8 , 9 , 10 ], modified atmosphere packaging [ 5 , 11 , 12 , 13 ], vacuum packaging [ 14 , 15 ], in-package cold plasma [ 16 , 17 ], irradiation [ 14 ], edible coatings [ 18 , 19 ], active packaging [ 20 , 21 ], etc. In many of the aforementioned published works, more than one technique were combined in order to maximize the benefits of the integrated process.…”

Section: Introductionmentioning

confidence: 99%

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

et al. 2021

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The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with (OV/OD) and without (OD) prior antioxidant enrichment in a hypotonic oregano solution. A comparative shelf life study of all the samples (untreated, OD and OV/OD treated) was then conducted at 4 °C in order to assess the impact of this process on the quality and shelf life of chilled chicken fillets. Microbial growth, lipid oxidation and color/texture changes were measured throughout the chilled storage period. Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. Shelf life of treated chicken fillets exhibited a more than three-fold increase as compared to the untreated samples based on both chemical and microbial spoilage indices, maintaining a positive and pleasant sensory profile throughout the storage period examined.

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Nanocomposite active packaging based on chitosan biopolymer loaded with nano-liposomal essential oil: Its characterizations and effects on microbial, and chemical properties of refrigerated chicken breast fillet

Cited by 87 publications

References 47 publications

Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film

Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film

Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

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