Novel polyisoprene based UV-activated oxygen scavenging films and their applications in packaging of beef jerky

Gaikwad, Kirtiraj K.; Singh, Suman; Shin, Joongmin; Lee, Youn Suk

doi:10.1016/j.lwt.2019.108643

Cited by 26 publications

(24 citation statements)

References 29 publications

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“…Coliform/ E. coli , yeast, and molds were not detected in all jerkies during storage (date not shown). At present, the established limit for total aerobic bacteria counts in protective dried meat, including jerky, is below 5.0 Log CFU/g ( Gaikwad et al, 2020) ; in this study, after a 135 day storage period, the jerky was still in agreement with these criteria ( Table 5 ). Kim et al (2013b) had reported similar results of increased total aerobic bacterial count, in addition to no detected mold and coliform bacterial populations in pork jerky during a 2 month storage period, regardless of the control (without leek extract); the jerky was prepared with leek extract.…”

Section: Resultssupporting

confidence: 50%

Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

Kim¹,

Kim²,

Kang³

et al. 2022

Food Sci Anim Resour

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Deterioration of jerky during storage is a major concern; this is usually combated with natural or synthetic antioxidants. This study aimed to evaluate the quality characteristics of semi-dried restructured jerky with and without loquat leaf extract (LE) powder and ascorbic acid (AA) during storage for 180 days. The jerkies were formulated with 0%, 0.15%, and 0.3% LE and/or 0.05% AA (Control, no antioxidant; AA, 0.05% AA; LE 0.15, 0.15% loquat LE; LE 0.15-AA, 0.15% loquat LE+0.05% AA; LE 0.3, 0.3% loquat LE; LE0.3-AA, 0.3% loquat LE+0.05% AA). LE is a phenolic compound, whose 1,1-diphenyl-2-picrylhydarzyl radical scavenging activity and metal chelating activity were found to be higher than AA. All antioxidant combinations having higher LE concentration and containing AA were effective in delaying protein and lipid oxidation compared to the control or AA. At the end of storage period, LE 0.15-AA and AA had higher CIE a* and lower shear force than the control. Therefore, the combination of 0.15% LE and 0.05% AA can result in reduced protein and lipid oxidation without any negative effect on the quality characteristics of semi-dried restructured jerky.

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Section: Resultssupporting

confidence: 50%

Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

Kim¹,

Kim²,

Kang³

et al. 2022

Food Sci Anim Resour

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“…Even though moisture in food products is useful for the quality of foods, excess moisture in a package is unfavorable to the quality of the food product and the integrity of the package, particularly in the case of high water activity food such as fresh produce and raw meat. In those cases, including moisture absorbers in food packages is helpful (Gaikwad et al 2019c ). The common process involved in moisture absorption in food packages is physical adsorption.…”

Section: Metal–organic Framework For Active Packagingmentioning

confidence: 99%

“…Shelf life and maturity of the fresh produce are impacted by the headspace concentration of ethylene phytohormone, generated by produce which accelerates ripening (Hu et al 2019 ). An ethylene scavenging system is an active packaging system that promotes the preservation of fresh produce and prevents spoilage by extracting ethylene from the headspace of a package (Gaikwad et al 2020c ). The action of the mechanism of metal–organic frameworks for scavenging ethylene is not explicit; however, the available data suggests it is mainly due to electrostatic interaction between positively charged metal ions and p-electron of the ethylene molecule (Awalgaonkar et al 2020 ).…”

Section: Metal–organic Framework For Active Packagingmentioning

confidence: 99%

Metal–organic frameworks for active food packaging. A review

2022

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Food wastage is a major concern for sustainable health and agriculture. To reduce food waste, classical preservation techniques such as drying, pasteurization, freeze-drying, fermentation, and microwave are available. Nonetheless, these techniques display shortcomings such as alteration of food and taste. Such shortcomings may be solved by active food packaging, which involves the incorporation of active agents into the packaging material. Recently, metal–organic frameworks, a class of porous hybrid supramolecular materials, have been developed as an active agent to extend food shelf life and maintain safety. Here, we review metal–organic frameworks in active packaging as oxygen scavengers, antimicrobials, moisture absorbers, and ethylene scavengers. We present methods of incorporation of metal–organic frameworks into packaging materials and their applications.

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“…Packaging technology is specifically crucial for fresh produce as quality can only be maintained after harvest and not enhanced. When boosted, food packaging increases the suitability, safety and quality of food products for customers, whereas reducing the need for preservatives, food waste and the rate of food poisoning (Robertson 2012;Ahn et al 2016;Gaikwad et al 2019a;Gaikwad et al 2020). This can produce substantial cost savings and economic advantages for food retailers and food industries (Vilela et al 2018;Brody et al 2001).…”

Section: Introductionmentioning

confidence: 99%

Ethylene scavengers for active packaging of fresh food produce

Singh²,

2019

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Many fruits and vegetables are sensitive to ethylene, which upon prolonged exposure induces the deterioration of food quality, such as change in taste, odour and colour, or microbial growth. Therefore, ethylene scavengers in packages can be used to limit ethylene accumulation. Ethylene scavengers extend the shelf life and retain the original food quality. Here, we review ethylene scavenging systems such as potassium carbonate, palladium, natural clays, titanium dioxide-based, electrondeficient dienes and trienes. Ethylene scavenging is done by chemical reactions and physical adsorption. We then discuss the applications and benefits of ethylene scavengers in packages. The efficiency of ethylene scavengers is improved using atmospheric packaging tools.

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Novel polyisoprene based UV-activated oxygen scavenging films and their applications in packaging of beef jerky

Cited by 26 publications

References 29 publications

Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

Metal–organic frameworks for active food packaging. A review

Ethylene scavengers for active packaging of fresh food produce

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