Preparation and characterization of kafirin‐quercetin film for packaging cod during cold storage

Abstract

This study mainly evaluated the physical properties of kafirin‐quercetin (KQ) edible films and their application on the quality of cod fillets during cold storage. The results showed that the addition of quercetin significantly increased mechanical properties of KQ films, while decreased water vapor permeability, water solubility, and transparency. As quercetin was 0.4% (wt/vol), the film had the highest tensile strength (4.96 ± 1.23 MPa), the lowest water vapor permeability (1.08 ± 0.09 g·mm·m−2·h·KPa−1) and water solubility (22.02 ± 0.45%). Moreover, compared with the pure kafirin and polythylene films, KQ films could effectively inhibit the cod meat deterioration by restraining the growth of microorganisms and decreasing TVB‐N and TBARs. The KQ0.4% film was the best to prolong the shelf life of cod fillets during cold storage. Therefore, KQ edible films could be used as a potential food packaging material to protect and retain the quality of aquatic products.

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

“…For this purpose, various types of antibacterial agents can be considered ranging from phenolics to alcohols, aldehydes, halogens, oxidizing agents, heavy metals, essential oils, and quaternary ammonium compounds (QACs) (Benbettaïeb et al., 2020; Bruni et al., 2020; Busolo & Lagaron, 2015; Diaz‐Galindo et al., 2020; Fortunati et al., 2016; Glaser et al., 2019; Goudar et al., 2020; Halim et al., 2018; Hosseini et al., 2019; Huang et al., 2020; Imran et al., 2012; Kwon et al., 2017; Lamarra et al., 2020; Li, Yan, et al., 2020; Lou et al., 2021; Luzi et al., 2019; Martinez‐Abad et al., 2012; Menezes et al., 2019; Milovanovic et al., 2018; Muriel‐Galet et al., 2014; Pan et al., 2019; Picchio et al., 2018; Priyadarshi et al., 2021; Tongdeesoontorn et al., 2020; Wang et al., 2019; Wen et al., 2016; Yadav et al., 2020, 2021; Zhan et al., 2020). The majority of these agents function by denaturing proteins crucial for the activity of bacteria and/or disrupting/rupturing the bacterial plasma membrane.…”

“…Fourth, some antibacterial agents are toxic and not suitable for use in food contact surfaces with prolonged exposure to food commodities. To reduce any potential risk of chemical leaching into food, antimicrobials of biological origin such as essential oils, natural phenolics (e.g., coumarin, gallic acid, resveratrol, quercetin, and tannic acid), natural cationic amines (e.g., lecithin from egg and soybean, chitosan from crustacean shells), and natural enzymes (e.g., lysozyme from egg and milk) have typically been utilized as active ingredients in these coatings (Benbettaïeb et al., 2020; Bruni et al., 2020; Busolo & Lagaron, 2015; Diaz‐Galindo et al., 2020; Fortunati et al., 2016; Glaser et al., 2019; Goudar et al., 2020; Halim et al., 2018; He, Fei, et al., 2020; Hosseini et al., 2019; Huang et al., 2020; Imran et al., 2012; Kwon et al., 2017; Lamarra et al., 2020; Li, Yan, et al., 2020; Liu et al., 2020; Lou et al., 2021; Luzi et al., 2019; Martinez‐Abad et al., 2012; Menezes et al., 2019; Milovanovic et al., 2018; Muriel‐Galet et al., 2014; Pan et al., 2019; Picchio et al., 2018; Tongdeesoontorn et al., 2020; Wang et al., 2019; Wen et al., 2016; Yadav et al., 2020, 2021; Zhan et al., 2020). Also, implementation of relatively low‐toxicity metals and their ions such as silver and copper in coatings for food contact surfaces has been commonly reported in the literature (Bahrami et al., 2019; Ferreira et al., 2019; Kim et al., 2019; Lee et al., 2019; Martinez‐Abad et al., 2012; Menezes et al., 2019).…”

“…Other natural and synthetic phenolic antioxidants such as the resveratrol found in grape cane extract, yerba mate extract, quercetin, gallic acid, tannic acid, trans ‐cinnamic acid, and hydroxytyrosol methyl carbonate have been incorporated into food packaging polymer films made from starch, tragacanth gum, gelatin, Kafirin protein, polylactic acid, hordein barley protein, zein, chitosan, carboxymethyl cellulose, polyvinyl alcohol, polypropylene, and low‐density polyethylene. These have been demonstrated to inhibit the growth of a wide range of bacteria and to extend the shelf life of several foods such as grapes, tomatoes, potatoes, apples, and cod fish (Benbettaïeb et al., 2020; Bruni et al., 2020; Busolo & Lagaron, 2015; Diaz‐Galindo et al., 2020; Fortunati et al., 2016; Goudar et al., 2020; Hosseini et al., 2019; Huang et al., 2020; Lamarra et al., 2020; Lou et al., 2021; Luzi et al., 2019; Nthunya et al., 2017; Pan et al., 2019; Li, Yan, et al., 2020; Tongdeesoontorn et al., 2020; Wen et al., 2016; Yadav et al., 2020, 2021; Zhan et al., 2020).…”