scholarly journals Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

2017 ◽  
Vol 6 (2) ◽  
pp. 269-279 ◽  
Author(s):  
Vahid Mahdavi ◽  
Seyed Ebrahim Hosseini ◽  
Anousheh Sharifan
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Chitosan Film ◽  
Pimpinella Anisum

Effect of sodium alginate-agar coating containing ginger essential oil on the shelf life and quality of beef

Food Control ◽  
2021 ◽  
pp. 108216
Author(s):  
Bin Zhang ◽  
Yang Liu ◽  
Huanhuan Wang ◽  
Wenhua Liu ◽  
Kit-leong Cheong ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Sodium Alginate

scholarly journals Effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of Pangasius fillets during cold storage

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 138-145
Author(s):  
R. Sarnes ◽  
T.T.A. Ngoc ◽  
L.N. Binh
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Sensory Quality ◽  
Food Additives ◽  
Life Extension ◽  
Preliminary Study ◽  
Retail Conditions ◽  
Lemongrass Essential Oil ◽  
Quality And Shelf Life

Pangasius fillet has high demand in the international market due to its tender flesh, delicate taste and as an affordable substitute for cod and other more expensive white fishes. The preliminary study, it was found that the optimized condition for soaking was NaCl 1.32%, STPP 1.88%, and sorbitol 4.68% for 30 mins which give a significant effect (p<0.05) to the yield, water activity, pH, and improvement in the sensory of the treated fillet. However, the soaking itself was not contributed to the extension of shelf life. This study aimed to examine the effects of Pangasius fillet soaked in essential oil on the quality and shelf life with simulated storage similar to retail conditions. Lemongrass essential oil was showing the best result in improving the quality and shelf life of Pangasius fillet stored in refrigerated storage (0-4˚C). The addition of 0.2% lemongrass showed 7 days extension of shelf-life or longer compared to fillet without soaking and fillet soaking without essential oil. In addition, it also reduces the Total Volatile BasedNitrogen (TVB-N) content, improves the sensory quality (raw and cooked) of Pangasius fillet. Mint essential oil was showing the shelf-life extension (7 days longer) and sensory improvement at 0.3% concentration. However, the mint essential oil was not showing better TVB-N reduction in treated fillet compared to fillet soaking without essential oil. Therefore, it is recommended to incorporate 0.2% lemongrass essential oil for the Pangasius industry to extend the shelf life of Pangasius fillet followed with quality improvement

scholarly journals Effect of Red Ginger Essential Oil (Zingiber officinale Var. Rubrum) Addition on Chitosan Based Edible Coating towards Organoleptic Characteristics Pempek

2021 ◽  
pp. 1-9
Author(s):  
Nabila Ayu Pratiwi ◽  
Iis Rostini ◽  
Ayi Yustiati ◽  
Rusky Intan Pratama
Keyword(s):  
Essential Oil ◽  
Moisture Content ◽  
Shelf Life ◽  
Zingiber Officinale ◽  
Fat Content ◽  
Edible Coating ◽  
Organoleptic Characteristics ◽  
Parametric Statistics ◽  
Red Ginger

This study aims to determine the best concentration of red ginger essential oil addition (Zingiber officinale var. Rubrum) edible coating to chitosan on the organoleptic quality of pempek. The research method was experimental which consisted of 5 treatments, namely control, addition of red ginger essential oil with concentrations of 0%, 0.5%, 1%, and 1.5% with 20 panelists as replicates. Parameters observed included organoleptic characteristics (appearance, texture, aroma, taste, tooth test, and folding test) based on the panelists' preference level using hedonic tests and chemical analysis (moisture content and fat content) and the shelf life of pempek. The data from the water content and fat content tests were analyzed descriptively, while the organoleptic test results were analyzed using non-parametric statistics with the test Friedman, if the test Friedman gave a rejection, multiple comparisons were performed and test was performed Bayes for decision making. The results showed that the best treatment in extending the shelf life of pempek was treatment D with the addition of 1% red ginger essential oil with a moisture content of 55.30% on the first day and 55.31% on the fourth day. While the fat content on the first day was 1.42% and on the fourth day it rose to 2.72% with the characteristics of appearance, texture, aroma, and taste still favored by the panelists.

scholarly journals Study the antimicrobial effects of chitosan-based edible film containing the Trachyspermum ammi essential oil on shelf-life of chicken meat

2017 ◽  
Vol 8 (2) ◽  
Author(s):  
Fatemeh Karimnezhad ◽  
Vadood Razavilar ◽  
Amir Ali Anvar ◽  
Soheyl Eskandari
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Chitosan Film ◽  
Storage Period ◽  
Edible Films ◽  
Chicken Meat ◽  
Edible Film ◽  
Coliform Bacteria ◽  
Antimicrobial Effects ◽  
Trachyspermum Ammi

Packaging using chitosan-based edible films incorporated with natural essential oils is a safe and economic way to increase the shelf-life and acceptability of food products and especially chicken meat. Trachyspermum ammi is a natural medicinal plant with high antimicrobial effects cultivated in Iran. The present research was done to study the antimicrobial effects of chitosan-based edible film containing T. ammi essential oil on shelf-life of chicken meat. T. ammi fruits were collected and dried. Essential oil was extracted from plants using the Clevenger’s apparatus. High molecular weight chitosan with 1% and 2% concentrations of T. ammi essential oil were used for coating of chicken fillets. Treatments were stored at 4°C for 12 days. Count of the total aerobic, total psychrophilic and coliform bacteria had ranges of 3.8±0.25 to 8.32±0.26, 4±0.23 to 8.65±0.28 and 1.8±0.09 to 5.62±0.16 CFU/g during the storage period. Antimicrobial effects were significantly increased with the incorporation of T. ammi essential oil (P<0.05). Antimicrobial effects were also depended on the concentration of T. ammi essential oil (P<0.05). Chitosan film incorporated with 2% T. ammi essential oil had the highest inhibitory effects on total aerobic, total psychrophilic and coliform bacteria (P<0.05). Our results pointed out that the incorporation of T. ammi essential oil at 2% concentration has potential for using the developed chitosan edible film as an active packaging of chicken meat.

scholarly journals Fabrication of Antibacterial Nanofibrous Membrane Infused with Essential Oil Extracted from Tea Tree for Packaging Applications

Polymers ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 125 ◽  
Author(s):  
Ji Yeon Lee ◽  
Joshua Lee ◽  
Sung Won Ko ◽  
Byeong Cheol Son ◽  
Jun Hee Lee ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Testing Machine ◽  
Antimicrobial Properties ◽  
Co2 Reduction ◽  
Agricultural Products ◽  
Tea Tree ◽  
Experimental Apparatus ◽  
Functional Nanofibers

Nanofibers made by electrospinning are being applied to an unlimited number of applications. In this paper, we propose the fabrication of antimicrobial functional nanofibers infused with essential oil for packaging applications that can extend the shelf-life of fruits. The morphology of nanofibers with different concentrations of essential oil was characterized by SEM and mechanical enhancement was confirmed via universal testing machine (UTM). The surface chemistry and crystalline of the nanofibers were investigated by FTIR and XRD, respectively. The CO2 reduction study was carried out using a hand-made experimental apparatus and nanofiber hydrophobicity, which can prevent moisture penetration from the outside, was evaluated by contact angle. Antimicrobial properties of the functional nanofibers were estimated by using Gram-negative/positive bacteria. The cytotoxicity of the functional nanofibers was studied using fibroblast cells. Furthermore, this study investigated how long the shelf-life of tomatoes was extended. The nanofibers could serve as a multifunctional packaging, as an emerging technology in agricultural products, and even contribute to a better quality of various distributed agricultural products.

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