scholarly journals Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5260
Author(s):  
Daniel Rico ◽  
Irene Albertos ◽  
Oscar Martinez-Alvarez ◽  
M. Elvira Lopez-Caballero ◽  
Ana Belen Martin-Diana
Keyword(s):  
Shelf Life ◽  
Antioxidant Properties ◽  
Barrier Properties ◽  
Edible Films ◽  
Edible Film ◽  
Gas Barrier ◽  
Fresh Fish ◽  
Selective Permeability ◽  
Whole Plant ◽  
Sensory Analyses

The growing interest from consumers toward healthy and nutritious products and their benefits for health has increased the consumption of whole and processed fish. One of the main problems of fish is the short shelf life, especially when it is processed as in the case of burgers. The use of edible coating is an interesting strategy to extend the quality and safety of the product, reducing the need for artificial preservatives. This study evaluated the use of chitosan-based edible film formulated with sea fennel plant and sea fennel extracts. The analyses showed than the use of edible film extended the shelf life of fish burgers regardless of the incorporation of sea fennel mainly associated to the gas barrier properties and selective permeability of the film applied to the fish surface. The incorporation of sea fennel in the films did not produce any antimicrobial enhancement, although sea fennel (mostly extract) produced a better pH and enhanced the antioxidant properties and lipid oxidation of fish burgers. However, sensory analyses showed than fish burgers coated with sea fennel film plant had better acceptability than those with sea fennel extracts, probably due to the better odour and colour of the whole plant during storage. The study showed that the use of sea fennel plant at 12.5% extended the shelf life of fish burgers using a safe and clean label strategy.

scholarly journals Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

2014 ◽  
Vol 2014 ◽  
pp. 1-18 ◽  
Author(s):  
Irais Sánchez-Ortega ◽  
Blanca E. García-Almendárez ◽  
Eva María Santos-López ◽  
Aldo Amaro-Reyes ◽  
J. Eleazar Barboza-Corona ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Barrier Properties ◽  
Storage Conditions ◽  
Edible Films ◽  
Animal Origin ◽  
Chemical Additives ◽  
Processed Meats ◽  
Physicochemical Changes ◽  
Preservation Technology

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

scholarly journals Development of a Millet Starch Edible Film Containing Clove Essential Oil

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 184 ◽  
Author(s):  
Alaa G. Al-Hashimi ◽  
Altemimi B. Ammar ◽  
Lakshmanan G. ◽  
Francesco Cacciola ◽  
Naoufal Lakhssassi
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Barrier Properties ◽  
Edible Film ◽  
Gas Chromatography Mass Spectrometry ◽  
Syzygium Aromaticum ◽  
Preservation Method ◽  
Clove Essential Oil

Medicinal plants contain various secondary metabolites. The present study analyzed the essential oil of buds from clove (Syzygium aromaticum L.; Family: Myrtaceae) using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis showed the presence of six major phytoconstituents, such as eugenol (66.01%), caryophyllene (19.88%), caryophyllene oxide (5.80%), phenol, 2-methoxy-4-(2-propenyl)-acetate (4.55%), and humulene (3.75%). The effect of clove essential oils (CEO) at 0%, 1%, 2%, and 3% (w/w) on the mechanical and barrier properties of starch films was evaluated. The tensile strength (TS) and elongation (E) of films with clove essential oil were 6.25 ± 0.03 MPa and 5.67% ± 0.08%, respectively. The antioxidant activity of the films significantly increased the millet starch film and presented the lowest antioxidant activity (0.3%) at a 30 minute incubation for the control sample, while increasing CEO fraction in the starch film lead to an increase in antioxidant activity, and the 3% CEO combined film presented the highest antioxidant activity (15.96%) at 90 min incubation. This finding could be explained by the incorporation of clove oil containing antioxidant properties that significantly increased with the incorporation of CEO (p < 0.05). A zone of inhibition ranging from 16 to 27 mm in diameter was obtained when using a concentration of CEO ranging from 1% to 3%. We also observed the presence of an antimicrobial activity on several tested microorganism including Escherichia coli, Pseudomonas aeruginosa, Enterobacter sp, Bacillus cereus, Staphylococcus aureus, and Trichoderma fungi. Thus, the current study reveals the possibility of using a millet starch edible film as a preservation method.

scholarly journals Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film]

2021 ◽  
Vol 26 (1) ◽  
pp. 45
Author(s):  
Maria Erna Kustyawati ◽  
Dian Santoso Manalu ◽  
Murhadi Murhadi ◽  
Ahmad Sapta Zuidar ◽  
Diki Danar Tri Winanti
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Storage Temperature ◽  
Edible Films ◽  
Quality Parameter ◽  
Edible Film ◽  
Arrhenius Model ◽  
Life Estimation ◽  
Randomized Design ◽  
Completely Randomized Design

Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment was carried out in completely randomized design with two main factors of storage temperature and time. An accelerated shelf life test at 17oC, 27oC, and 37oC with an Arrhenius model was used to calculate the shelf life, and water content was used as quality parameter indicator. The result showed that modified-tapioca based edible film made from fermentation of tapioca by Saccharomyces cerevisiae was characterized as having elongation of 11.40 %, tensile strength of 408.37 MPa, thickness of 0.88 mm and WVTR of 12.60 g/m2/h. Rate constant of water content decrease in edible film wrapped tempeh based on Arrhenius model was 0.3832 % day-1 and Ea was 10.296 kkal/gmol, while that of in PP-plastic wrapped tempeh was 0.3831% day-1 and Ea was 9.998 kkal/gmol. The shelf life of edible film wrapped tempeh was 9.39 days at 27oC, 5.18 days at 27oC, and 2.96 days at 37oC, while shelf life of PP-plastic wrapped tempeh was 8.64 days at 17oC, 4.85 days at 27 oC, and 2.82 days at 37oC. Therefore, it can be concluded that modified tapioca based edible film increased the shelf life of tempeh.

scholarly journals Physical and Barrier Properties of Clove Essential Oil Loaded Potato Starch Edible Films

2021 ◽  
Vol 12 (4) ◽  
pp. 4603-4612
Keyword(s):  
Essential Oil ◽  
Potato Starch ◽  
Barrier Properties ◽  
Edible Films ◽  
Homogeneous Distribution ◽  
Vapor Permeability ◽  
Gas Barrier ◽  
Active Food Packaging ◽  
Clove Essential Oil ◽  
Gas Barrier Properties

This study explores the effect of Clove essential oil (CEO) nanoemulsion on the physical and physicochemical properties of potato starch edible films. Mechanical properties at puncture tests, film thermal stability, morphology, color CIELAB parameters, water vapor permeability, and gas barrier properties towards oxygen and carbon dioxide were determined. Films were characterized with white color and high opacity. The films' surface morphology was examined by polarized microscopy, and homogeneous distribution of the incorporated nanoemulsion into the edible film was observed. The loaded CEO improved the water and gas barrier properties of the films. In this way, the formulated new multicomponent films are suitable for use in the design of active food packaging.

scholarly journals ANTI-MICROBIC FOOD PACKAGING INNOVATION FROM WASTE BANANA SKIN AND DURIAN SEEDS

2021 ◽  
Vol 4 (1) ◽  
pp. 43
Author(s):  
Reno Susanto ◽  
W Revika ◽  
Irdoni Irdoni
Keyword(s):  
Tensile Strength ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Microbial Growth ◽  
Raw Materials ◽  
Extraction Process ◽  
Edible Films ◽  
Edible Film ◽  
Food Ingredients

Edible film is a packaging that has the advantage of being easily degraded so that it does not cause environmental problems such as plastic waste which can pollute the environment. Edible film is considered to have good prospects for application in food ingredients, one of which is meat, because meat has a limited shelf life. The addition of antimicrobial ingredients to the edible film in the form of essential oil of basil leaves is useful for reducing microbial growth. The purpose of this study was to make edible films to extend the shelf life of frozen meat, utilize banana peels and durian seeds as the main ingredients for making edible films and use basil essential oil as an antimicrobial agent. The stages of activities carried out in this study included the preparation of raw materials for waste banana peels, durian seeds, and basil leaves. This stage includes the extraction process of each ingredient that produces pectin from banana peels, starch from durian seeds, and essential oil from basil leaves. Furthermore, the making of edible films from these raw materials varied the ratio between the mass of pectin and starch. The formed edible films were analyzed using FTIR, attractiveness test, and microbial growth testing by comparing meat coated with edible film and meat not coated with edible film. The characteristics of the edible film produced are 0.1 mm thick with a tensile strength value of 64.65 MPa - 75.34 MPa and a percent elongation value of 0.318% - 0.36%. The best edible film was produced at a ratio of 4: 1 (pectin: starch) with the addition of antimicrobials which had a film thickness of 0.1 mm with a tensile strength value of 75.34 MPa and 0.35% elongation percent.

scholarly journals A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage

RSC Advances ◽  
2020 ◽  
Vol 10 (30) ◽  
pp. 17777-17786 ◽  
Author(s):  
Karthikeyan Venkatachalam ◽  
Somwang Lekjing
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Cold Storage ◽  
Edible Films ◽  
Edible Film ◽  
Clove Essential Oil ◽  
Pork Patties ◽  
Quality And Shelf Life

This study assessed chitosan (CS)-based edible films with clove essential oil (CO) and nisin (NI) singly or in combination, for improving quality and shelf life of pork patties stored in cold conditions.

scholarly journals State of the Art on Functional Coatings for Applications in The Agri-Food Industry

2021 ◽  
Vol 78 (2) ◽  
pp. 1
Author(s):  
Paul Alexandru POPESCU ◽  
Vlad Ioan POPA ◽  
Amalia Carmen MITELUT ◽  
Elisabeta Elena POPA ◽  
Mihaela Cristina DRAGHICI ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Food Products ◽  
Barrier Properties ◽  
Edible Films ◽  
Functional Coatings ◽  
Novel Approach ◽  
Edible Packaging

Nowadays, consumer’s awareness regarding edible and functional coatings used in the food industry is increasing because of their novel approach on prolonging the shelf life of agri-food products that during storage, are subjected to a loss of quality attributes, which inevitably contributes to food waste. In order to combat this problem, functional coatings and edible films can be used because of their capability to extend the shelf life of food products by providing gas and water barrier properties and delaying microbial spoilage. The aim of this study is to review the literature and outline the most recent findings and developments regarding edible and functional coatings used in the food industry. Functional and edible coatings can be applied on different types of food products, like meat products, different kinds of cheeses and fruits and vegetables. mainly because they help maintain the organoleptic proprieties, such as aroma, taste and appearance and prologue their shelf life. The new concept of functional coatings and edible packaging has significantly influenced the marketing and safety aspects of food products and further studies and developments are needed to improve these technologies.

scholarly journals Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites With Antioxidant and Antimicrobial Activity

2021 ◽  
Vol In Press (In Press) ◽  
Author(s):  
Sayed Mahdi Hossaeini Marashi ◽  
Mohammad Hashemi ◽  
Enayat Berizi ◽  
Mojtaba Raeisi ◽  
Seyyed Mohammad Ali Noori
Keyword(s):  
Shelf Life ◽  
Whey Protein ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Food Products ◽  
Antimicrobial Activities ◽  
Edible Films ◽  
Poultry Meat ◽  
Wide Range ◽  
The Impact

: Food spoilage is one of the major elements of food insecurity that has acquired significant attention over recent decades due to global human population growth. Several studies have investigated increasing shelf life of food products using natural and environmentally friendly compounds. Whey protein (WP) can be an important additive material because it is well-known for its high value of nutrition and well characteristics for the formation of edible films. Furthermore, natural bioactive compounds have been incorporated with WP-based films to confer their antioxidant and antimicrobial activities. Herein, nanotechnology has been effectively potentiated the antimicrobial and antioxidant properties of WP films. A wide range of bioactive agents has been embedded in the WP films, such as essential oils (EOs), TiO2, nano-clay, and even lactic acid bacteria. The current paper reviews the antioxidant and antimicrobial effects of different types of WP films and their applications in food products. This study also discussed the impact of WP films on shelf life, chemical and microbiological quality indices of meats, processed meats, poultry meat products, and fish.

scholarly journals Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 780
Author(s):  
Jéssica Tavares ◽  
Ana Martins ◽  
Liliana G. Fidalgo ◽  
Vasco Lima ◽  
Renata A. Amaral ◽  
...  
Keyword(s):  
Food Safety ◽  
Shelf Life ◽  
Food Packaging ◽  
Pressure Control ◽  
Edible Films ◽  
Processed Foods ◽  
Fresh Fish ◽  
Quality Aspects ◽  
Microbial Development ◽  
Main Effects

Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising food safety. This paper reviews the main mechanisms responsible for fish spoilage and the use of conventional physical methodologies to preserve fresh fish, encompassing the main effects of each methodology on microbiological and chemical quality aspects of this highly perishable food. In this sense, conventional storage procedures (refrigeration and freezing) are counterpointed with more recent cold-based storage methodologies, namely chilling and superchilling. In addition, the use of novel food packaging methodologies (edible films and coatings) is also presented and discussed, along with a new storage methodology, hyperbaric storage, that states storage pressure control to hurdle microbial development and slow down organoleptic decay at subzero, refrigeration, and room temperatures.

Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties

2016 ◽  
Vol 46 (1) ◽  
pp. 82-95 ◽  
Author(s):  
Arvind Soni ◽  
G Kandeepan ◽  
S. K. Mendiratta ◽  
Vivek Shukla ◽  
Ashish Kumar
Keyword(s):  
Essential Oil ◽  
Physicochemical Properties ◽  
Essential Oils ◽  
Shelf Life ◽  
Meat Products ◽  
Edible Films ◽  
Edible Film ◽  
Content Type ◽  
Antimicrobial Substances

Purpose – The purpose of this paper was to develop an antimicrobial edible film coated with essential oils for packaging application with characterization of its physicochemical properties. Livestock products especially meat products need special packaging system for protection. The most well-known packaging materials are polyethylene or co-polymer-based materials which have led to serious ecological problems due to their non-biodegradability and non-renewable nature. There has been a growing interest for edible films in recent years trying to reduce the amount of wastes, capable of protecting the food once the primary packaging is open, and because of public concerns about environmental protection. Various kinds of antimicrobial substances can also be incorporated into edible films to improve their functionality, as these substances could limit or prevent microbial growth on food surface. Design/methodology/approach – Biopolymers such as carrageenan and carboxymethylcellulose and their various combinations were tried to develop an edible film. The levels of antimicrobial substances such as oregano and thyme essential oils were standardized on the basis of their minimal inhibitory concentration against Escherichia coli, Salmonella pullorum, Staphylococcus aureus and Listeria monocytogenes. Standardized edible film coated with standardized concentration of essential oil was examined for different physicochemical properties and compared with edible film without essential oil. Findings – In total, 1.5 per cent (w/v) solution of carrageenan was found best suited biopolymer for edible film formation on the basis of thickness, transparency and elongation ability. Combined concentration of oregano (0.02 per cent) and thyme (0.03 per cent) essential oils were found to be best suited for coating the edible film as antimicrobial application. Research limitations/implications – Future research may benefit from the present attempt in evaluating the potency of easily available agricultural by produces for preparation of economically viable edible film incorporated with various natural biopreservatives in combination for the enhancement of shelf life. Originality/value – Antimicrobial packaging for enhancing the quality and shelf life of stored meat products offers great scope for further research in this field. Moreover, the literature pertaining to the application of edible films containing biopreservative for chicken meat products is very limited.

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