Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage
Authors
Keywords
-
Journal
Foods
Volume 12, Issue 15, Pages 2955
Publisher
MDPI AG
Online
2023-08-04
DOI
10.3390/foods12152955
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging
- (2023) Azam Ashrafi et al. Foods
- The control of fungi and mycotoxins by food active packaging: a review
- (2022) Shima Jafarzadeh et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat
- (2022) Negar Haghighatpanah et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Application of eco-friendly active films and coatings based on natural antioxidant in meat products: A review
- (2022) Slim Smaoui et al. PROGRESS IN ORGANIC COATINGS
- Impact of Drying Conditions on Antioxidant Activity of Red Clover (Trifolium pratense), Sweet Violet (Viola odorata) and Elderberry Flowers (Sambucus nigra)
- (2022) Agnieszka Zawiślak et al. Materials
- Poly(vinyl alcohol)/Plant Extracts Films: Preparation, Surface Characterization and Antibacterial Studies against Gram Positive and Gram Negative Bacteria
- (2022) Mihaela Barbălată-Mândru et al. Materials
- Characterization and Release Kinetics Study of Active Packaging Films Based on Modified Starch and Red Cabbage Anthocyanin Extract
- (2022) Meng Cheng et al. Polymers
- Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO 2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef
- (2022) Mehran Sayadi et al. Food Science & Nutrition
- Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness
- (2022) Azadeh Esfahani et al. Food Science & Nutrition
- Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review
- (2022) Wenhui Zhu et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Natural anthocyanins: Sources, extraction, characterization, and suitability for smart packaging
- (2022) Nazila Oladzadabbasabadi et al. Food Packaging and Shelf Life
- Fabrication and characterization of a pH-sensitive indicator film by purple basil leaves extract to monitor the freshness of chicken fillets
- (2022) Vajiheh Ebrahimi et al. Food Packaging and Shelf Life
- Application of Biocomposite Films of Chitosan/Natural Active Compounds for Shelf Life Extension of Fresh Poultry Meat
- (2022) João Ricardo Afonso Pires et al. Journal of Composites Science
- An experimental study on characteristics of sago starch film treated with methanol extract from Artemisia sieberi Besser
- (2021) Sima Ekramian et al. Journal of Food Measurement and Characterization
- Development and characterization of active and pH-sensitive films based on psyllium seed gum incorporated with free and microencapsulated mulberry pomace extracts
- (2021) Xin Zhang et al. FOOD CHEMISTRY
- Colorimetric films based on pectin/sodium alginate/xanthan gum incorporated with raspberry pomace extract for monitoring protein-rich food freshness
- (2021) Jing Yang et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage
- (2021) Hongying Du et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Development and characterization of PVA-starch incorporated with coconut shell extract and sepiolite clay as an antioxidant film for active food packaging applications
- (2021) Rohit Tanwar et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films
- (2021) Hamid Babapour et al. Food Science & Nutrition
- Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films
- (2021) Mouluda Sohany et al. Foods
- Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics
- (2021) Ahmadreza Abedinia et al. Foods
- Recent advances in extraction, modification, and application of chitosan in packaging industry
- (2021) Nazila Oladzadabbasabadi et al. CARBOHYDRATE POLYMERS
- Edible active film based on gelatin and Malpighia emarginata waste extract to inhibit lipid and protein oxidation in beef patties
- (2021) Edilayane da Nóbrega Santos et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- In vitro antibacterial activity of gelatin-nanochitosan films incorporated with Zataria multiflora Boiss essential oil and its influence on microbial, chemical, and sensorial properties of chicken breast meat during refrigerated storage
- (2021) Iman Hematizad et al. Food Packaging and Shelf Life
- Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract
- (2021) Nurnabila Afiqah Azlim et al. Food Science & Nutrition
- Effect of Ethanol Solvents on Total Phenolic Content and Antioxidant Properties of Seed Extracts of Fenugreek (Trigonella foenum-graecum L.) Varieties and Determination of Phenolic Composition by HPLC-ESI-MS
- (2021) Hanna Lohvina et al. Diversity-Basel
- Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products
- (2020) Magdalena Efenberger-Szmechtyk et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Development and characterization of corn starch/PVA a ctive films incorporated with carvacrol nanoemulsions
- (2020) Ruiqi Kong et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products
- (2020) Shima Jafarzadeh et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality
- (2020) Ebeed Saleh et al. Foods
- Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid
- (2020) Wenfu Hou et al. Food Science and Human Wellness
- Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications
- (2020) Arantzazu Valdés García et al. Foods
- Development of intelligent pH-sensitive indicator based on starch-cellulose and alizarin dye to track freshness of rainbow trout fillet
- (2019) Parya Ezati et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Fabrication and characterization of a titanium dioxide (TiO2) nanoparticles reinforced bio-nanocomposite containing Miswak (Salvadora persica L.) extract – the antimicrobial, thermo-physical and barrier properties
- (2019) Raman Ahmadi et al. International Journal of Nanomedicine
- Studies on antioxidant, hepatoprotective, and vasculoprotective potential of Viola odorata and Wrightia tinctoria
- (2019) Humaira Jamshed et al. PHYTOTHERAPY RESEARCH
- Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese Carissa Carandas L. Fruits
- (2019) Xuan Tien Le et al. Processes
- Development and characterization of biocomposite films made from kefiran, carboxymethyl cellulose and Satureja Khuzestanica essential oil
- (2019) Seyedeh-Maryam Hasheminya et al. FOOD CHEMISTRY
- Antioxidant Properties of Rye Starch Films Containing Rosehip Extract and Their Application in Packaging of Chicken Breast
- (2019) Eun‐Jeong Go et al. STARCH-STARKE
- A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
- (2019) Rubén Domínguez et al. Antioxidants
- Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols
- (2018) Asad Riaz et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties
- (2018) Valquíria C. S. Ferreira et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Shelf Life Assessment of Fresh Poultry Meat Packaged in Novel Bionanocomposite of Chitosan/Montmorillonite Incorporated with Ginger Essential Oil
- (2018) Victor Souza et al. Coatings
- Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage
- (2018) Cem Okan ÖZER et al. Food Science and Technology
- Starch-based antimicrobial films functionalized by pomegranate peel
- (2018) Amjad Ali et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- The preparation and physiochemical characterization of rapeseed protein hydrolysate-chitosan composite films
- (2018) Cheng Zhang et al. FOOD CHEMISTRY
- Comparative analysis of blend and bilayer films based on chitosan and gelatin enriched with LAE (lauroyl arginate ethyl) with antimicrobial activity for food packaging applications
- (2018) Hossein Haghighi et al. Food Packaging and Shelf Life
- Natural antioxidants used in meat products: A brief review
- (2018) Jéssica Souza Ribeiro et al. MEAT SCIENCE
- Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oil
- (2018) Nompumelelo Shange et al. MEAT SCIENCE
- An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal
- (2017) Daniel Granato et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Physical, antimicrobial and antioxidant properties of starch-based film containing ethanolic propolis extract
- (2015) Grace Kelly P. de Araújo et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Development of Active Films From Pectin and Fruit Extracts: Light Protection, Antioxidant Capacity, and Compounds Stability
- (2015) Kaliana S. Eça et al. JOURNAL OF FOOD SCIENCE
- Antibacterial, mechanical, and barrier properties of sago starch film incorporated with betel leaves extract
- (2014) Leila Nouri et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets
- (2014) Mohammad Jouki et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Comparison of the antimicrobial effects of semipurified cyclotides from IranianViola odorataagainst some of plant and human pathogenic bacteria
- (2013) M. Zarrabi et al. JOURNAL OF APPLIED MICROBIOLOGY
- In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils
- (2012) Y. Ruiz-Navajas et al. FOOD CONTROL
- THE EFFECT OF DIETARY ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL SUPPLEMENTATION ON MICROBIAL GROWTH AND LIPID PEROXIDATION OF BROILER BREAST FILLETS DURING REFRIGERATED STORAGE
- (2012) ASHKAN JEBELLI JAVAN et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Analysis of the constituents and quality control of Viola odorata aqueous preparations by HPLC-DAD and HPLC-ESI-MS
- (2010) Anastasia Karioti et al. ANALYTICAL AND BIOANALYTICAL CHEMISTRY
- Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
- (2009) Seyed Mahdi Ojagh et al. FOOD CHEMISTRY
- Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C: Microbiological and sensory evaluation
- (2009) Athina G. Ntzimani et al. Innovative Food Science & Emerging Technologies
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started