Literature DB >> 28380334

Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties.

M Ghaderi-Ghahfarokhi1, M Barzegar2, M A Sahari1, H Ahmadi Gavlighi1, F Gardini3.   

Abstract

In this study cinnamon essential oil-incorporated chitosan nanoparticles (CEO-CSNPs) were produced by an emulsion-gelation method. Size, zeta potential and polydispersity index of the formed nanoparticles were 235.6nm, 25.1mV and 0.33, respectively. In vitro release evaluation showed an initial burst effect, followed by a slow CEO release during 104h (at pH∼5). Different formulations of patties including control, samples containing free and encapsulated CEO and ascorbic acid were analyzed for physicochemical characteristics, microbial growth and sensorial attributes during 8days of storage at 4°C. Both free and encapsulated CEO decreased the microbial population of patties compared to the control (p<0.05) throughout the experiment. On the 8th day, the best formulations in TBARS test were AA-0.05 (0.05% of ascorbic acid) and 0.1-EN-CEO (0.1% of encapsulated CEO). During storage, the color parameters of the patties containing encapsulated CEO changed slightly whereas color and metmyoglobin content significantly decreased in samples containing free CEO and control. Free CEO had an unfavorable impact on color and odor but the incorporation of encapsulated CEO improved the consumer acceptability. The principle component analysis clearly distinguished 6 formulation groups based on physicochemical characteristics.
Copyright © 2017 Elsevier B.V. All rights reserved.

Entities:  

Keywords:  Beef patty; Chitosan nanoparticles; Cinnamon essential oil; Encapsulation; Principal component analysis

Mesh：

Substances：

Year:  2017        PMID： 28380334     DOI： 10.1016/j.ijbiomac.2017.04.002

Source DB:  PubMed          Journal:  Int J Biol Macromol        ISSN： 0141-8130            Impact factor:   6.953


  12 in total

1.  Development of Poly(lactic acid)/Chitosan Fibers Loaded with Essential Oil for Antimicrobial Applications.

Authors:  Yaowen Liu; Shuyao Wang; Rong Zhang; Wenting Lan; Wen Qin
Journal:  Nanomaterials (Basel)       Date:  2017-07-24       Impact factor: 5.076

2.  Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin.

Authors:  Lorenzo Siroli; Giulia Baldi; Francesca Soglia; Danka Bukvicki; Francesca Patrignani; Massimiliano Petracci; Rosalba Lanciotti
Journal:  Foods       Date:  2020-07-24

3.  Effect of copaíba essential oil (Copaifera officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers.

Authors:  Jéssica de Oliveira Monteschio; Fernando Miranda de Vargas Junior; Adrielly Lais Alves da Silva; Renata Alves das Chagas; Tatiane Fernandes; Ariadne Patricia Leonardo; Isabelle Naemi Kaneko; Laura Adriane de Moraes Pinto; Ana Guerrero; Antônio Alves de Melo Filho; Vany Perpétua Ferraz; Gisele Maria Fagundes; James Pierre Muir
Journal:  PLoS One       Date:  2021-03-18       Impact factor: 3.240

Review 4.  Essential Oil Nanoemulsion as Eco-Friendly and Safe Preservative: Bioefficacy Against Microbial Food Deterioration and Toxin Secretion, Mode of Action, and Future Opportunities.

Authors:  Akash Maurya; Vipin Kumar Singh; Somenath Das; Jitendra Prasad; Akash Kedia; Neha Upadhyay; Nawal Kishore Dubey; Abhishek Kumar Dwivedy
Journal:  Front Microbiol       Date:  2021-11-29       Impact factor: 5.640

Review 5.  Chitosan as a Tool for Sustainable Development: A Mini Review.

Authors:  Soundouss Maliki; Gaurav Sharma; Amit Kumar; María Moral-Zamorano; Omid Moradi; Juan Baselga; Florian J Stadler; Alberto García-Peñas
Journal:  Polymers (Basel)       Date:  2022-04-05       Impact factor: 4.329

Review 6.  Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products.

Authors:  Araceli Ulloa-Saavedra; Claudia García-Betanzos; María Zambrano-Zaragoza; David Quintanar-Guerrero; Susana Mendoza-Elvira; Benjamín Velasco-Bejarano
Journal:  Foods       Date:  2022-07-20

Review 7.  Encapsulation of Essential Oils in Nanocarriers for Active Food Packaging.

Authors:  Shubham Sharma; Lilly Mulrey; Megan Byrne; Amit K Jaiswal; Swarna Jaiswal
Journal:  Foods       Date:  2022-08-05

Review 8.  Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products.

Authors:  Norma Angélica Santiesteban-López; Julián Andrés Gómez-Salazar; Eva M Santos; Paulo C B Campagnol; Alfredo Teixeira; José M Lorenzo; María Elena Sosa-Morales; Rubén Domínguez
Journal:  Foods       Date:  2022-08-29

Review 9.  Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry.

Authors:  Micaela Guidotti-Takeuchi; Lígia Nunes de Morais Ribeiro; Fernanda Aparecida Longato Dos Santos; Daise Aparecida Rossi; Flávia Della Lucia; Roberta Torres de Melo
Journal:  Microorganisms       Date:  2022-07-26

10.  Effect of corn starch coating incorporated with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on microbial quality of fresh chicken meat and fate of inoculated Listeria monocytogenes.

Authors:  Zahra Abbasi; Majid Aminzare; Hassan Hassanzad Azar; Kobra Rostamizadeh
Journal:  J Food Sci Technol       Date:  2020-10-31       Impact factor: 3.117
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