Literature DB >> 27846444

Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef.

Nassim Shavisi1, Ali Khanjari1, Afshin Akhondzadeh Basti2, Ali Misaghi1, Yasser Shahbazi3.   

Abstract

This study was conducted to examine the effects of polylactic acid (PLA) film containing propolis ethanolic extract (PE), cellulose nanoparticle (CN) and Ziziphora clinopodioides essential oil (ZEO) on chemical, microbial and sensory properties of minced beef during storage at refrigerated temperature for 11days. The initial total volatile base nitrogen (TVB-N) was 8.2mg/100g and after 7days reached to 29.1mg/100g in control, while it was lower than 25mg/100g for treated samples. At the end of storage time in control samples peroxide value (PV) reached to 2.01meqperoxide/1000g lipid, while the values for the treated samples remained lower than 2meqperoxide/1000g lipid. Final microbial population decreased approximately 1-3logCFU/g in treated samples compared to control (P<0.05). Films containing 2% ZEO alone and in combination with different concentrations of PE and CN extended the shelf life of minced beef during storage in refrigerated condition for at least 11days without any unfavorable organoleptic properties. Copyright Â
© 2016. Published by Elsevier Ltd.

Entities:  

Keywords:  Cellulose nanoparticle; Minced beef; Polylactic acid; Propolis extract; Ziziphora clinopodioides essential oil

Mesh：

Substances：

Year:  2016        PMID： 27846444     DOI： 10.1016/j.meatsci.2016.10.015

Source DB:  PubMed          Journal:  Meat Sci        ISSN： 0309-1740            Impact factor:   5.209


  10 in total

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Review 2.  Recent Developments in Food Packaging Based on Nanomaterials.

Authors:  Yukun Huang; Lei Mei; Xianggui Chen; Qin Wang
Journal:  Nanomaterials (Basel)       Date:  2018-10-13       Impact factor: 5.076

3.  Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage.

Authors:  Rey David Vargas-Sánchez; Gastón Ramón Torrescano-Urrutia; Brisa Del Mar Torres-Martínez; Mirian Pateiro; José Manuel Lorenzo; Armida Sánchez-Escalante
Journal:  Foods       Date:  2019-11-24

4.  Physico-Chemical and Antiadhesive Properties of Poly(Lactic Acid)/Grapevine Cane Extract Films against Food Pathogenic Microorganisms.

Authors:  Edaena Pamela Díaz-Galindo; Aleksandra Nesic; Gustavo Cabrera-Barjas; Octavio Dublan-García; Rosa Isela Ventura-Aguilar; Francisco Javier Vázquez-Armenta; Saúl Aguilar-Montes de Oca; Claudia Mardones; Jesús Fernando Ayala-Zavala
Journal:  Polymers (Basel)       Date:  2020-12-12       Impact factor: 4.329

5.  Global Research Trends on the Use of Nanotechnology to Boost Meat Production: A Scientometric Analysis.

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Journal:  Front Res Metr Anal       Date:  2022-01-13

6.  Antibacterial Mode of Eucommia ulmoides Male Flower Extract Against Staphylococcus aureus and Its Application as a Natural Preservative in Cooked Beef.

Authors:  Min Xing; Shun Liu; Yaping Yu; Ling Guo; Yao Wang; Yage Feng; Peng Fei; Huaibing Kang; Md Aslam Ali
Journal:  Front Microbiol       Date:  2022-03-08       Impact factor: 5.640

7.  Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat.

Authors:  Aly Farag El Sheikha; Ayman Younes Allam; Tahra ElObeid; Elham Abdelrahman Basiouny; Ahmad Abdelkaway Abdelaal; Ryszard Amarowicz; Emel Oz; Charalampos Proestos; Emad Karrar; Fatih Oz
Journal:  Antioxidants (Basel)       Date:  2022-06-17

8.  Edible Xanthan/Propolis Coating and Its Effect on Physicochemical, Microbial, and Sensory Quality Indices in Mackerel Tuna (Euthynnus affinis) Fillets during Chilled Storage.

Authors:  Aly Farag El Sheikha; Ayman Younes Allam; Emel Oz; Mohammad Rizwan Khan; Charalampos Proestos; Fatih Oz
Journal:  Gels       Date:  2022-06-25

9.  Warmed-over flavour profiles, microbial changes, shelf-life and check-all-that-apply sensory analysis of cooked minced pork treated with varying levels of Moringa oleifera leaf and root powder.

Authors:  Lungu N S; Afolayan A J; Idamokoro E M
Journal:  Heliyon       Date:  2022-09-13

10.  Chemical Composition of Volatile Compounds in Apis mellifera Propolis from the Northeast Region of Pará State, Brazil.

Authors:  Mozaniel Santana de Oliveira; Jorddy Neves Cruz; Oberdan Oliveira Ferreira; Daniel Santiago Pereira; Natanael Santiago Pereira; Marcos Enê Chaves Oliveira; Giorgio Cristino Venturieri; Giselle Maria Skelding Pinheiro Guilhon; Antônio Pedro da Silva Souza Filho; Eloisa Helena de Aguiar Andrade
Journal:  Molecules       Date:  2021-06-07       Impact factor: 4.411
  10 in total

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