Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods

Cutter, Catherine N.

doi:10.1016/j.meatsci.2006.04.023

Cited by 284 publications

(165 citation statements)

References 48 publications

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“…Gelatin has been shown to produce films with good transparency, mechanical and barrier properties, and can be manufactured by extrusion or casting processes (Hanani et al, 2012b, Hanani et al, 2013, Molinaro et al, 2015Wang et al, 2007). There is increased interest in the development and use of edible packaging materials to preserve meat quality for longer storage periods, while at the same time, maintaining food safety based on consumer demands for natural and safe products (Cutter et al, 2006;Ortega et al, 2014). Polymeric matrices, as well as bioactive coatings and films, can be used as carriers for natural antimicrobials.…”

Section: Introductionmentioning

confidence: 99%

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

et al. 2017

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'Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals ', Food Microbiology, 62, Abstract Two antimicrobial coatings, namely Sodium octanoate and Auranta FV (a commercial antimicrobial composed of bioflavonoids, citric, malic, lactic, and caprylic acids) were used. These two antimicrobials were surface coated onto the inner polyethylene layer of cold plasma treated polyamide films using beef gelatin as a carrier and coating polymer. This packaging material was then used to vacuum pack beef sub-primal cuts and stored at 4°C. A control was prepared using the non-coated commercial laminate and the same vacuum packaged sub-primal beef cuts. During storage, microbial and quality assessments were carried out. Sodium octanoate treated packages significantly (p<0.05) reduced microbial counts for all bacteria tested with an increase of 7 and 14 days, respectively compared to control samples. No significant effect on pH was observed with any treatment. The results suggested that these food grade antimicrobials have the potential to be used in antimicrobial active packaging applications for beef products.

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Section: Introductionmentioning

confidence: 99%

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

et al. 2017

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“…Studies of colagen edible films have shown their potential to reduce moisture loss, minimize lipid oxidation, prevent discoloration, and reduce dripping of muscle foods (Gennadios et al, 1997). In addition, incorporation of antimicrobials into edible coatings, gels, or films can also help control the safety of meat products (Cutter, 2006). Edible coatings can be applied to meat and fish products by dipping, spraying, casting, rolling, brushing, and foaming.…”

Section: Meat Poultry and Fish Productsmentioning

confidence: 99%

Edible films and coatings: Sources, properties and application

Šuput¹,

Lazić²,

Popović³

et al. 2015

Food & Feed Res

135

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ABSTRACT:In order to extend product shelf life while preserving the quality scientific attention focused to biopolymers research that are base for edible films and coatings production. Another major advantage of this kind of food packaging is their eco-friendly status because biopolymers do not cause environmental problems as packaging materials derived from non-renewable energy sources do. Objective of this work was to review recently studied edible films and coatings -their sources, properties and possible application. As sources for edible biopolymers were highlighted polysaccharides, proteins and lipids. The most characteristic subgroups from each large group of compounds were selected and described regarding possible physical and mechanical protection; migration, permeation, and barrier functions. The most important biopolymers characteristic is possibility to act as active substance carriers and to provide controlled release. In order to achieve active packaging functions emulsifiers, antioxidants and antimicrobial agents can also be incorporated into film-forming solutions in order to protect food products from oxidation and microbial spoilage, resulting in quality improvement and enhanced safety. The specific application where edible films and coatings have potential to replace some traditional polymer packaging are explained. It can be concluded that edible films and coatings must be chosen for food packaging purpose according to specific applications, the types of food products, and the major mechanisms of quality deterioration.

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“…Estos tratamientos ocasionan alteración en la calidad sensorial y propiedades nutricionales. En la última década se han llevado a cabo diversos estudios sobre métodos alternativos tales como recubrimientos a partir de fuentes naturales renovables y/o subproductos agroindustriales entre los que se encuentran los carbohidratos, las proteínas y los lípidos (Cutter, 2006;Campos et al, 2011;Espitia et al, 2014;Alves et al, 2010).…”

Section: Introductionunclassified

Propiedades de conservación: recubrimiento a base de quitosano y Aloe vera aplicado en papa criolla (Solanum phureja)

et al. 2016

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ResumenEn este trabajo se desarrollaron películas a partir de diferentes mezclas de quitosano y Aloe vera (80:20, 70:30 y 60:40) con el fin de evaluar las propiedades relacionadas con la tensión superficial de la película y espesor. La proporción 80:20 presentó un aspecto homogéneo, por lo cual se utilizó en la papa criolla (Solanum phureja) como recubrimiento. Este fue aplicado por inmersión del tubérculo y posterior secado variando la temperatura entre 40 °C a 70 °C con humedad relativa constante (H.R. 80%) durante 48 h. Se determinaron los parámetros colorimétricos CIELab, pérdida de peso y de carotenoides totales para cada tratamiento. Se utilizó un diseño aleatorizado simple para un total de 24 h por tratamiento. Cabe mencionar, que la cinética para las variables de estudio encontradas fue de orden cero, es decir, que el cambio de las propiedades depende exclusivamente del tiempo. La aplicación de recubrimiento a base de quitosano y Aloe vera en papa criolla permitió conservar el contenido de carotenoides totales hasta en un 70% en comparación con las muestras sin recubrimiento.Palabras clave: recubrimientos, gel Aloe vera, carotenoides, polisacáridos. AbstractIn this work, some films were developed starting from different mixtures of chitosan and Aloe vera (80:20, 70:30 and 60:40) in order to evaluate the properties related to the superficial tension of the layer and thickness. The ratio 80:20 presented a homogeneous appearance for which the native potato was used (Solanum phureja) as a coating. This was applied by the dipping and subsequent drying of the tuber, varying the temperature from 40 °C to 70 °C

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Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods

Cited by 284 publications

References 48 publications

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

Edible films and coatings: Sources, properties and application

Propiedades de conservación: recubrimiento a base de quitosano y Aloe vera aplicado en papa criolla (Solanum phureja)

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