Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long‐term frozen storage

2019 ◽  
Vol 100 (2) ◽  
pp. 656-664 ◽  
Author(s):  
Ana Guerrero ◽  
Sofía Ferrero ◽  
Marta Barahona ◽  
Bruna Boito ◽  
Eduardo Lisbinski ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Frozen Storage ◽  
Edible Coating ◽  
Lamb Meat

scholarly journals Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball

2017 ◽  
Vol 20 (2) ◽  
pp. 380
Author(s):  
Fajar Bayu Senoaji ◽  
Tri Winarni Agustini ◽  
Lukita Purnamayati
Keyword(s):  
Essential Oil ◽  
Moisture Content ◽  
Essential Oils ◽  
Shelf Life ◽  
Cold Storage ◽  
Food Product ◽  
Gel Strength ◽  
Edible Coating ◽  
Control Treatment ◽  
Parametric Data

Fish ball is a perishable food product. One of an alternative method which could be applied to delay the deterioration process was using carrageenan edible coating with the addition of galangal rhizome’s essential oil as an antibacterial agent. The aim of this study was to find out whether the addition of carrageenan edible coating with galangal rhizome’s essential oil could increase the shelf life of the tilapia fish ball during cold storage or not. This study was used experimental laboratories with the completely randomized design used factorial (2x6) two factors include essential oils concentrations (0%, dan 1%) and storage time (0, 3, 6, 9, 12, 15) with three repetitions. The shelf life of the fish ball observed by sensory, TPC, TVBN, pH, Aw, moisture content, and gel strength test. The parametric data were analyzed by the ANOVA, while the non-parametric was using the Kruskal Wallis test. As the result, the fish ball with the 1% treatment was still acceptable until 15 days of storage compared with the control which only lasts for 9 days. The other results were the sensory test was 6.63≤π≤6.95, TPC value was 1.07x105 cfu/g, TVBN value was 30.33±1.68 mgN%, the moisture content was 61.38%±0.47, the Aw was 0.89±0.006, the pH was 6.24±0.0, and the gel strength was 721.19±1.61 g.cm. The treatment of 1% essential oil addition to carrageenan edible coating was significantly different (p&lt;0.05) compared to the control treatment during cold storage to the characteristic of tilapia fish ball. <br /><br />

Comparison of biopolymer-based edible coatings incorporating Piper nigrum and Schinus terebinthifolia applied on minimally processed pineapple

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Camila Ianhes Martins de Araujo ◽  
Leticia Bicudo Bonato ◽  
Carolina Bragine Mangucci ◽  
Geoffroy Roger Pointer Malpass ◽  
Mônica Hitomi Okura ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Edible Coating ◽  
Piper Nigrum ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Content Type ◽  
Life Improvement ◽  
Sensory Analyses ◽  
Bacteria And Fungi

PurposeThe purpose of this study was to prepare alginate and chitosan-based edible coatings incorporating Schinus terebinthifolia and Piper nigrum essential oils. The prepared films were applied on minimally processed pineapple to study the microbial inhibition of Gram + and Gram – bacteria and fungi and to evaluate the shelf life of the minimally processed fruit.Design/methodology/approachIn this study alginate and chitosan-based edible coating were prepared and applied on minimally processed pineapple. The edible coatings were evaluated microscopically, by the power of reducing microbial contamination, by the shelf-life improvement.FindingsThis study demonstrates that the incorporation of the essential oils P. nigrum and S. terebinthifolia contributed to the inhibition of all the microorganisms studied and improved the shelf life of minimally processed pineapple. This is especially true for P. nigrum in the chitosan-based edible coating, where the shelf life was improved by 45 days.Research limitations/implicationsBecause of the pandemic, it was not possible to perform the sensory analyses of the antimicrobial alginate and chitosan-based edible coatings prepared.Practical implicationsFrom the results obtained, it is possible to state that the antimicrobial alginate and chitosan-based edible coatings incorporating S. terebinthifolia and P. nigrum essential oils can be used on minimally processed fruits and prolong their shelf life.Social implicationsDue to the lifestyle of modern consumers, who demand speed and practicality and the need to consume fruits for health and quality of life, minimally processed fruits covered with edible coatings incorporating natural antimicrobial additives can provide a practical solution.Originality/valueTo the best of the authors’ knowledge, this is the first time that alginate and chitosan-based edible coatings that incorporate P. nigrum and S. terebinthifolia applied on minimally processed fruit, have been studied.

scholarly journals Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 263
Author(s):  
Ana Carolina Pelaes Vital ◽  
Ana Guerrero ◽  
Pablo Guarnido ◽  
Izabella Cordeiro Severino ◽  
José Luis Olleta ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Essential Oils ◽  
Shelf Life ◽  
Meat Quality ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Edible Coating ◽  
Water Losses

The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher redness and yellowness) and lower water losses (P < 0.001) than the CON. The addition of thyme EO caused a decrease (P < 0.001) in the consumer’s overall acceptability, whereas no statistical differences appeared between CON, EC and oregano EO addition. Thus, using EOs as natural antioxidants, especially those from oregano at low dosages (0.05%), could be considered a viable strategy to enhance the shelf life and the product quality of lamb meat patties without damaging the sensory acceptability.

Comparative Study on Essential Oils Incorporated into an Alginate-Based Edible Coating To Assure the Safety and Quality of Fresh-Cut Fuji Apples

2008 ◽  
Vol 71 (6) ◽  
pp. 1150-1161 ◽  
Author(s):  
ROSA M. RAYBAUDI-MASSILIA ◽  
MARÍA A. ROJAS-GRAÜ ◽  
JONATHAN MOSQUEDA-MELGAR ◽  
OLGA MARTÍN-BELLOSO
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Antimicrobial Effect ◽  
Physicochemical Characteristics ◽  
Edible Coating ◽  
Active Compounds ◽  
E Coli ◽  
Fresh Cut

Cinnamon, clove, and lemongrass essential oils (EOs) and their active compounds cinnamaldehyde, eugenol, and citral, respectively, were investigated for their effectiveness as antimicrobial agents in an alginate-based edible coating (EC) on fresh-cut Fuji apples. This EC also contained malic acid, N-acetyl-l-cysteine, glutathione, and calcium lactate as quality stabilizing compounds. The EC applied on apple pieces effectively maintained the physicochemical characteristics of the apple pieces for more than 30 days, decreased the respiration rate, reduced the Escherichia coli O157:H7 population by about 1.23 log CFU/g at day 0, and extended the microbiological shelf life by at least 19 days. The addition of EOs at 0.7% (vol/vol) or their active compounds at 0.5% (vol/vol) into the EC increased its antimicrobial effect, reduced the E. coli O157:H7 population by more than 4 log CFU/g, and extended the microbiological shelf life by more than 30 days. However, those concentrations of EOs affected the physicochemical characteristics of fresh-cut apples and thus limited their shelf life from 7 to 21 days. Lemongrass and cinnamon EOs (0.7%), citral (0.5%), and cinnamaldehyde (0.5%) were the most effective compounds for extending microbiological shelf life, whereas lemongrass, cinnamon, and clove EOs at 0.3% (vol/vol) best maintained the physicochemical characteristics of the product. Apple pieces with EC at day 0 and with EC with or without lemongrass EO at 0.7% at day 15 were preferred by the panelists. ECs containing natural antimicrobials and quality stabilizing compounds may be useful for extending the shelf life of fresh-cut fruits.

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