Production of fungal chitosan from date wastes and its application as a biopreservative for minced meat

Tayel, Ahmed A.; Ibrahim, Sami I.A.; Al-Saman, Mahmoud A.; Moussa, Shaaban H.

doi:10.1016/j.ijbiomac.2014.05.072

Cited by 50 publications

(33 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It was reported that discoloration and oxidation of meat are interrelated reactions and caused by myoglobin oxidation and the fat autoxidation. Thus, reducing the lipid oxidation probably decreases color deteriorations (Chan, Faustman, & Decker, ; Raccach, ; Tayel, Ibrahim, & Al‐Saman, ). Mansour and Khalil () indicated that addition of freeze dried plant extracts into ground beef patties (placed on plastic trays and wrapped with polyethylene film) reduced the redness and brightness, but increased the yellowness of the patties during 12 days of storage at 5˚C.…”

Section: Resultsmentioning

confidence: 99%

Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating

Özvural

Huang

2017

J Food Process Preserv

View full text Add to dashboard Cite

In this study, different formulations of chitosan (CS) and chitosan/sodium tripolyphosphate (CS/TPP) matrix solutions including β carotene were used as additives and edible coatings in hamburger patties, and the treatments were compared to control in terms of quality, oxidative and microbiological features of the patties. TBARS (2‐thiobarbituric acid reactive substances) values of almost all the treatments increased throughout storage at 4 °C for 8 days. (p < .05). On the last day of storage, the treatment including 5% CS/TPP with β carotene and all the coated treatments had lower TBARS values than the other treatments (p < .05). The comparison of different treatments including the solutions of chitosan or chitosan/TPP matrix containing β carotene showed that incorporation of solution as an edible coating was more effective in lipid oxidation and microbial growth than its utilization as an additive on quality of patties according to the results on last day of storage. Practical applications Using polymers loaded with antioxidant agents as additives or edible coatings in food products is one of the most popular scientific approaches in recent studies. In this study, hamburger patties were incorporated with chitosan/sodium tripolyphosphate (CS/TPP) matrix solution loaded with β carotene, CS/TPP matrix solution, pure chitosan solution and pure β carotene as additives and/or edible coatings. By this way, synergistic effects of β carotene with different formulations of chitosan (CS) and CS/TPP were also tested. The results showed that lipid oxidation and microbial growth in the coated patties were mostly lower than that of the other patties formulated with different additives on the last day of storage.

show abstract

Section: Resultsmentioning

confidence: 99%

Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating

Özvural

Huang

2017

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Elasticity of the coatings could be increased by addition of glycerol or sorbitol as plasticizer. Chitosan-based film coatings effectively extend the shelf life of carrots [16,17], tomatoes [18], cucumbers [19], bell peppers [20], bananas [21], apples [22], pomegranates [23], pears [24], plums [25], strawberries [26], papaya [27], mango [28], fish [29], meat [30] and minced meat [31,32]. A number of studies concerning coatings composed of chitosan blends with other film-forming biopolymers allowed to keep biodegradability, non-toxicity, compatibility with food products and improve functional properties.…”

Section: Chitosan Applications For Food Shelf Life Prolongationmentioning

confidence: 99%

Chitosan Application in Food Technology: A Review of Rescent Advances

Kabanov

Novinyuk

2020

Food systems

View full text Add to dashboard Cite

A BST R ACTThe review focused on global trends in the development of scientific research and the practical applications of chitosan in food technology in recent years. Chitin and its derivative chitosan obtaining from the crustacean shells and the cell wall of fungi are among the most common biopolymers in the world. Chitosan is a polysaccharide discerned by a large number of unsubstituted amino groups. Featured properties of chitosan providing its high chemical and biological activities. Chitosan has various abilities as polycationite, film former, antimicrobial and antioxidant agent. Multifunctional properties open up broad prospects for the chitosan applications in various fields of technology, medicine and industry. The most attention in the review is paid to the works on extending food products shelf life with chitosan based primary edible film coatings and biodegradable packaging. At the same time chitosan applications as an emulsifier, a flocculant, as well as functional food additive, nutrient encapsulating material and dietary supplement are highlighted.

show abstract

“…Abdull Rasad et al [53] , Tajdini et al [54] , Gomathi et al [55] , Harris et al [56], Li et al [57] , Batista et al [58] , Yu et al [59] , Moussa et al [60] , Paiva et al [61] , Oliveira et al [62] , Tayel et al [63] , Taillandier et al [64] , Souza et al [65] • Kitozyme: Belgian company pioneer in the production of highly pure non-animal chitosan. It holds some unique patents on the production processes of polymers, such as chitosan.…”

Section: Antiparasiticmentioning

confidence: 99%

“…(3) when chitosan is also low in molecular weight, being able to insert into the nucleus of the microbial cell, interacting with the DNA, and interfering with the activities of messenger RNA, consequently affecting protein synthesis [54,60,63,96] .…”

Section: Antimicrobial Activity Applicationmentioning

confidence: 99%

See 1 more Smart Citation

Review of fungal chitosan: past, present and perspectives in Brazil

2018

View full text Add to dashboard Cite

Fungal chitosan is a polymer that has been discussed and studied since 1859 in the world with great advances occurring over the years. Due to its global importance, this review aims to expose the history of the production and application of fungal chitosan in Brazil. Data collection was done at the Scielo, Sciencedirect and Pubmed databases, considering the period of the last 50 years. The inclusion criteria were articles on pure or associated chitosan and, in particular, fungal chitosan produced or applied by Brazilian research groups. At the end of the review, it was noticed a fungal chitosan very studied in different continents, and in Brazil is still used in specific and small groups. With the present work, it is expected that the diffusion of the studies will be accelerated and that potential research groups for fungal chitosan may grow through interaction with the existing ones.

show abstract

Production of fungal chitosan from date wastes and its application as a biopreservative for minced meat

Cited by 50 publications

References 31 publications

Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating

Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating

Chitosan Application in Food Technology: A Review of Rescent Advances

Review of fungal chitosan: past, present and perspectives in Brazil

Contact Info

Product

Resources

About