- -

Effect of chitosan essential oil films on the storage-keeping quality of pork meat products

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Effect of chitosan essential oil films on the storage-keeping quality of pork meat products

Mostrar el registro completo del ítem

Bonilla Lagos, MJ.; Vargas, M.; Atarés Huerta, LM.; Chiralt Boix, MA. (2014). Effect of chitosan essential oil films on the storage-keeping quality of pork meat products. Food and Bioprocess Technology. 7(8):2443-2450. https://doi.org/10.1007/s11947-014-1329-3

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/59315

Ficheros en el ítem

Thumbnail
Nombre: Bonilla et al_Meat_FBT ...
Tamaño: 282.1Kb
Formato: PDF
Descripción: Versión del Autor.
Abrir/Preview
[Cerrado]
Nombre: Bonilla et al. ...
Tamaño: 307.3Kb
Formato: PDF
Descripción: Versión editorial
Solicitar una copia al autor

Metadatos del ítem

Título: Effect of chitosan essential oil films on the storage-keeping quality of pork meat products
Autor: Bonilla Lagos, Maria Jeannine Vargas, Maria Atarés Huerta, Lorena María Chiralt Boix, Mª Amparo
Entidad UPV: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
Edible films based on chitosan were prepared, with and without basil or thyme essential oils, with the aim of assessing their protective ability against lipid oxidation and their antimicrobial activity. Chitosan films ...[+]
Palabras clave: Chitosan , Essential oil , Microfluidization , Edible coating , Pork meat , Antioxidant , Colour , Antimicrobial
Derechos de uso: Reserva de todos los derechos
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 ) (eissn: 1935-5149 )
DOI: 10.1007/s11947-014-1329-3
Editorial:
Springer Verlag (Germany)
Versión del editor: http://dx.doi.org/10.1007/s11947-014-1329-3
Código del Proyecto:
info:eu-repo/grantAgreement/UPV//PAID-06-09-2834/
info:eu-repo/grantAgreement/GVA//GV%2F2010%2F082/
info:eu-repo/grantAgreement/MICINN//AGL2010-20694/ES/FILMS Y RECUBRIMIENTOS COMESTIBLES%2FBIODEGRADABLES, CON ACTIVIDAD ANTIMICROBIANA Y ANTIOXIDANTE, PARA USO ALIMENTARIO. UTILIZACION DE PROCESADO EN HUMEDO Y EN SECO./
Agradecimientos:
The authors acknowledge the financial support provided by the Universitat Politecnica de Valencia (PAID-06-09-2834), Generalitat Valenciana (GV/2010/082) and Ministerio de Educacion y Ciencia (AGL2010-20694). Author J. ...[+]
Tipo: Artículo

References

ASTM D3985. (1995). Standard test method for oxygen gas transmission rate through plastic films and sheeting using a coulometric sensor. West Conshohocken: American Society for Testing and Materials.

Atarés, L., Pérez-Masiá, R., & Chiralt, A. (2011). The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds. Journal of Food Engineering, 104, 649–656.

Aureli, P., Costantini, A., & Zolea, S. (1992). Antimicrobial activity of some plant essential oils against Listeria monocytogenes. Journal of Food Protection, 55, 344–348. [+]
ASTM D3985. (1995). Standard test method for oxygen gas transmission rate through plastic films and sheeting using a coulometric sensor. West Conshohocken: American Society for Testing and Materials.

Atarés, L., Pérez-Masiá, R., & Chiralt, A. (2011). The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds. Journal of Food Engineering, 104, 649–656.

Aureli, P., Costantini, A., & Zolea, S. (1992). Antimicrobial activity of some plant essential oils against Listeria monocytogenes. Journal of Food Protection, 55, 344–348.

Baranauskiene, R., Venskutoni, S. P. R., Viskelis, P., & Dambrauskiene, E. (2003). Influence of nitrogen fertilizers on the yield and composition of thyme (Thymus vulgaris). Journal of Agricultural and Food Chemistry, 51, 7751–7758.

Bonilla, J., Atarés, L., Vargas, M., & Chiralt, A. (2012a). Edible films and coatings to prevent the detrimental effect of oxygen on food quality: possibilities and limitations. Journal of Food Engineering, 110, 208–213.

Bonilla, J., Atarés, L., Vargas, M., & Chiralt, A. (2012b). Effect of essential oils and homogenization conditions on properties of chitosan-based films. Food Hydrocolloids, 26, 9–16.

Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94, 223–253.

Burt, S. A., & Reinders, R. D. (2003). Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7. Letters in Applied Microbiology, 36, 162–167.

Caner, C., Vergano, P. J., & Wiles, J. L. (1998). Chitosan film mechanical and permeation properties as affected by acid, plasticizer and storage. Journal of Food Science, 63, 1049–1053.

Casariego, A., Souza, B. W. S., Cerqueira, M. A., Teixeira, J. A., Cruz, L., Díaz, R., et al. (2009). Chitosan/clay ‘films properties as affected by biopolymer and clay micro/nanoparticles’ concentrations. Food Hydrocolloids, 23, 1895–1902.

Devlieghere, F., Vermeiren, L., & Debevere, J. (2004). New preservation technologies: possibilities and limitations. International Dairy Journal, 14, 273–285.

Di Pasqua, R., Hoskins, N., Betts, G., & Mauriello, G. (2006). Changes in membrane fatty acids composition of microbial cells induced by addiction of thymol, carvacrol, limonene, cinnamaldehyde and eugenol in the growing media. Journal of Agricultural and Food Chemistry, 54, 2745–2749.

Di Pierro, P., Sorrentino, A., Mariniello, L., Giosafatto, C. V. L., & Porta, R. (2011). Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life. LWT--Food Science and Technology, 44, 2324–2327.

Fabra, M. J., Talens, P., Gavara, R., & Chiralt, A. (2012). Barrier properties of sodium caseinate films as affected by lipid composition and moisture content. Journal of Food Engineering, 109(3), 372–379.

Gaysinsky, S., Davidson, P. M., Bruce, B. D., & Weiss, J. (2005). Growth inhibition of E. Coli O157:H7 and Listeria monocytogenes by carvacrol and eugenol encapsulated in surfactant micelles. Journal of Food Protection, 68, 2559–2566.

Govaris, A., Botsoglou, E., Sergelidis, D., & Chatzopoulou, P. D. (2011). Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere. LWT - Food Science and Technology, 44, 1240–1244.

Han, J. H., & Gennadios, A. (2005). Edible films and coatings: a review. In J. H. Han (Ed.), Innovations in Food Packaging (pp. 39–262). Oxford: Elsevier Academic.

Kim, J., Marshall, M. R., & Wei, C. I. (1995). Antibacterial activity of some essential oil components against five foodborne pathogens. Journal of Agricultural and Food Chemistry, 43, 2839–2845.

Labuza, T. P. (1980). The effect of water activity on reaction kinetics of food deterioration. Food Technology, 34, 36–41.

Mancini, R. A., & Hunt, M. C. (2005). Current research in meat color. Meat Science, 71, 100–121.

Moure, A., Cruz, J. M., Franco, D., Dominguez, J. M., Sineiro, J., Dominguez, H., et al. (2001). Natural antioxidants from residual sources. Food Chemistry, 72, 145–171.

Rao, M. S., Chander, R., & Sharma, A. (2005). Development of shelf-stable intermediate moisture meat products using active edible chitosan coating and irradiation. Journal of Food Science, 70, 325–331.

Salame, M. (1986). Barrier polymers. In M. Bakker (Ed.), The Wiley encyclopedia of packaging technology (pp. 48–54). New York: Wiley.

Sánchez-González, L., González-Martínez, C., Chiralt, A., & Cháfer, M. (2010). Physical and antimicrobial properties of chitosan–tea tree essential oil composite films. Journal of Food Engineering, 98, 443–452.

Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A., & Cháfer, M. (2011a). Use of essential oils in bioactive edible coatings. Food Engineering Reviews, 3, 1–16.

Sánchez-González, L., Cháfer, M., Hernández, M., Chiralt, A., & González-Martínez, C. (2011b). Antimicrobial activity of polysaccharide films containing essential oils. Food Control, 22, 1302–1310.

Seydim, A. C., & Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International, 39, 639–644.

Shan, B., Cai, Y. Z., Sun, M., & Corke, H. (2005). Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry, 53, 7749–7759.

Singh, B., Falahee, M. B., & Adams, M. R. (2001). Synergistic inhibition of Listeria monocytogenes by nisin and garlic extract. Food Microbioliology, 18, 133–139.

Vargas, M., Albors, A., Chiralt, A., & González-Martínez, C. (2006). Quality of cold-stored strawberries as affected by chitosan–oleic acid edible coatings. Postharvest Biology and Technology, 41, 164–171.

Vargas, M., Albors, A., Chiralt, A., & González-Martínez, C. (2009). Characterization of chitosan–oleic acid composite films. Food Hydrocolloids, 23, 536–547.

Vargas, M., Albors, A., & Chiralt, A. (2011). Application of chitosan-sunflower oil edible films to pork meat hamburgers. Procedia Food Science, 1, 39–43.

Wan, J., Wilcock, A., & Coventry, M. J. (1998). The effect of essential oils of basil on the growth of Aeromonas hydrophila and Pseudomonas fluorescens. Journal of Applied Microbiology, 84, 152–158.

Zivanovic, S., Chi, S., & Draughon, F. (2005). Antimicrobial activity of chitosan films enriched with essential oils. Journal of Food Science, 70, 45–51.

[-]

recommendations

 

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro completo del ítem