Article
Food Science & Technology
Ajahar Khan, Parya Ezati, Jong-Whan Rhim
Summary: A multifunctional packaging film with green tea-derived carbon dots (GT-CD) integrated into a chitosan/gelatin (Ch/Gel) polymer blend was developed for extending the shelf life of minced pork. The film with 3 wt% GT-CD demonstrated high antioxidant activity and strong antibacterial action without significant changes in its physicochemical characteristics. Additionally, the film showed excellent UV-blocking properties. When packaged with the functional film, the pork showed reduced bacterial growth and preserved the meat color even after 24 hours of storage.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Food Science & Technology
M. Abd Elgadir, Abdalbasit Adam Mariod
Summary: Innovative solutions are important for the sustainable utilization of meat by-products from slaughtered mammals. Gelatin, derived from high-collagen products, is widely used in food and pharmaceutical industries. Chitosan, a natural and non-toxic polymer, has gained interest due to its antimicrobial, antitumor, and antioxidant properties. This review article highlights the various applications of gelatin and chitosan, including antioxidants, antimicrobials, food coating, enzyme immobilization, compound encapsulation, water treatment, and cancer diagnosis.
Article
Chemistry, Applied
Yevgenia Shebis, Alexander Laskavy, Anat Molad-Filossof, Hadar Arnon-Rips, Michal Natan-Warhaftig, Gila Jacobi, Elazar Fallik, Ehud Banin, Elena Poverenov
Summary: Quercetin-chitosan polysaccharide synthesized via non-radical reaction has amphiphilic properties and self-assembling ability, providing antioxidative and antimicrobial activity. When applied as a coating on fresh-cut fruit, it prevents moisture loss and reduces microbial spoilage and oxidative browning.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Chun Yang, Jia-Hao Lu, Mei-Ting Xu, Xin-Chi Shi, Zhi-Wei Song, Tang-Min Chen, Daniela D. Herrera-Balandrano, Yun-Jiao Zhang, Pedro Laborda, Mahdi Shahriar, Su-Yan Wang
Summary: A chitosan coating containing turmeric and green tea extracts was developed to preserve strawberries. The coating with turmeric extract inhibited fungal proliferation, while the coating with green tea extract extended the antioxidant properties of strawberries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Abbas Mehraie, Saied Khanzadi, Mohammad Hashemi, Mohammad Azizzadeh
Summary: This study investigated the effect of chitosan coating with emulsion and nanoemulsion of Hyssopus officinalis essential oil (EO) on the chemical, microbiological, and sensory characteristics of shrimp (Litopenaeus vannamei). The results showed that the chitosan-based nanoemulsion coating (NE + HEO 1%) exhibited the lowest values of TVB-N, TBARS, PV, TMA-N, and FFA after 12 days. The lowest pH value after 12 days was observed in the chitosan emulsion coating (CE + HEO 1%). The lowest counts of psychrophilic and mesophilic microbes after 12 days were found in the NE + HEO 1% treatment. Sensory evaluation revealed that the NE-HEO 1% treatment had the highest score. Overall, the edible coating containing chitosan-based nanoemulsion showed effectiveness in preserving the microbiological, chemical, and sensory characteristics of the shrimp.
Article
Food Science & Technology
Shoukui He, Yifei Wang
Summary: This study developed a kappa-carrageenan coating embedded with cinnamon essential oil for preserving pork, with antimicrobial and antioxidant activities.
Article
Food Science & Technology
Xiaoyan Zhou, Xiaoli Liu, Qi Wang, Guangming Lin, Huanbin Yang, Dawei Yu, Steve W. Cui, Wenshui Xia
Summary: In this study, biodegradable films were successfully prepared by incorporating tea polyphenols into chitosan-bacterial cellulose matrix. The effects of different concentrations of tea polyphenols on the properties of the films were evaluated. The results showed that increasing the concentration of tea polyphenols enhanced the water solubility, oxygen barrier property, antioxidant and antimicrobial activities of the films, while reducing the thermal stability and moisture content. The optimal film with 8% tea polyphenols exhibited the highest elongation at break, contact angle, and water vapor barrier performance.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Polymer Science
Xiangyu Jiao, Jiaxuan Xie, Mingda Hao, Yiping Li, Changtao Wang, Zhu Zhu, Yongqiang Wen
Summary: This study reports a composite film based on chitosan biguanidine hydrochloride and poly (N-vinyl-2-pyrrolidone) that shows excellent antibacterial properties and flexibility, which can be used for fresh produce preservation.
Article
Chemistry, Multidisciplinary
Anna Wirwis, Zygmunt Sadowski
Summary: This paper presents the optimization of green tealeaf extraction and subsequent synthesis of silver nanoparticles (AgNPs) using water and hydroalcoholic solvents. The independent variables, including pH, time, and temperature, were determined through single-factor experiments and used for extraction according to the Box-Behnken design. The optimal extraction conditions were determined to be pH = 7, 30 min, 80 & DEG;C for water and pH = 5.5, 50 min, and 80 & DEG;C for water-ethanol. The physicochemical properties of AgNPs obtained from both extractants were compared, and a predicted mechanism for the reduction and stabilization of AgNPs was proposed based on Fourier transform infrared data.
Article
Chemistry, Applied
Ajay Mittal, Avtar Singh, Soottawat Benjakul, Thummanoon Prodpran, Krisana Nilsuwan, Nurul Huda, Koro de la Caba
Summary: The study investigated the effects of CS/CS-EGCG composite films on mechanical, barrier, and optical properties under different ratios and glycerol levels. The results showed that composite films had higher resistance, with the best performance found in films with a 8:2 CS/CS-EGCG ratio and glycerol.
FOOD HYDROCOLLOIDS
(2021)
Article
Materials Science, Paper & Wood
Qifeng Chen, Liting Wei, Yanping Lai, Yayun Liu
Summary: In this study, green composite starch films were prepared using tea polyphenols-chitosan-based nanoparticles as active agent and nanocellulose as strength agent. The films exhibited good mechanical and antioxidant activities, making them suitable for food packaging.
Article
Food Science & Technology
Bruno Dutra da Silva, Denes Kaic Alves do Rosario, David A. Weitz, Carlos Adam Conte-Junior
Summary: Essential oil nanoemulsions have potential applications in meat and meat product preservation, improving bioactivity and extending shelf life. Key characteristics of nanoemulsions include nanometric size, increased contact surface area, and enhanced physicochemical stability.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Plant Sciences
Ruchika, Amit Sehgal
Summary: Green tea and herbal teas are both infusions from plants, but they contain different components and have different effects. Green tea is widely recognized for its high catechin content, while herbal teas are popular for their refreshing taste and antioxidant effects. Studies show that herbal teas also have multiple health benefits, but are not as popular worldwide as green tea.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
Article
Biochemistry & Molecular Biology
Manjunath P. Eelager, Saraswati P. Masti, Ravindra B. Chougale, Vishram D. Hiremani, Shivayogi S. Narasgoudar, Nagarjun Prakash Dalbanjan, S. K. Praveen Kumar
Summary: Vanillic acid incorporated chitosan/poly(vinyl alcohol) active films were prepared through a cost-effective solvent casting technique. The addition of vanillic acid improved the morphology and increased the tensile strength of the films. These active films showed excellent UV, water, and oxygen barrier properties, as well as antimicrobial activity and antioxidant capacity. Furthermore, they successfully prolonged the shelf life of green chillies compared to conventional polyethylene packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Environmental
Piyachat Chuysinuan, Nutcha Chunshom, Pornsuda Kotcharat, Thanyaluck Thanyacharoen, Supanna Techasakul, Sarute Ummartyotin
Summary: The study encapsulated green tea extract in cyclodextrin to form an inclusion complex, which showed potential for use in cosmetics and nutraceutical foods. The complex loaded into chitosan-based hydrogel had good structural, thermal, and mechanical properties, affecting swelling and degradation curves significantly. It also exhibited strong antioxidant properties and high total phenolic content.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2021)
Article
Food Science & Technology
Brisa del Mar Torres-Martinez, Rey David Vargas-Sanchez, Gaston Ramon Torrescano-Urrutia, Martin Esqueda, Javier German Rodriguez-Carpena, Juana Fernandez-Lopez, Jose Angel Perez-Alvarez, Armida Sanchez-Escalante
Summary: Edible mushrooms like Pleurotus spp. are rich sources of proteins, carbohydrates, minerals, and vitamins, as well as bioactive components such as polysaccharides, proteins/enzymes, phenolic acids, and flavonoids. These mushrooms can be used as novel ingredients in meat products to improve their chemical composition, enhance their health-promoting properties, and boost their physicochemical and sensory attributes.
Article
Food Science & Technology
Sara Leon-Ecay, Ainara Lopez-Maestresalas, Maria Teresa Murillo-Arbizu, Maria Jose Beriain, Jose Antonio Mendizabal, Silvia Arazuri, Carmen Jaren, Phillip D. Bass, Michael J. Colle, David Garcia, Miguel Romano-Moreno, Kizkitza Insausti
Summary: This research aimed to create a model using hyperspectral imaging (HSI) to classify beef samples according to their tenderness degree. Two strategies were used to obtain different textures, and classification models were created using partial least squares discriminant analysis (PLS-DA) method. The results showed that HSI technology combined with chemometrics has the potential to differentiate and classify meat samples based on their textural characteristics.
Article
Food Science & Technology
Rasmi Janardhanan, Nelson Huerta-Leidenz, Francisco C. Ibanez, Maria Jose Beriain
Summary: The study investigated the effects of modern technologies such as HPP and SVCOOK on the quality of veal patties. Samples were subjected to different pressures and cooking temperatures. The results showed that HPP and SVCOOK improved the physicochemical characteristics of patties, especially in terms of color. The dual technology had the potential to produce hybrid products with similar characteristics to veal patties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Brisa del Mar Torres-Martinez, Rey David Vargas-Sanchez, Gaston Ramon Torrescano-Urrutia, Marisela Gonzalez-Avila, Javier German Rodriguez-Carpena, Nelson Huerta-Leidenz, Jose Angel Perez-Alvarez, Juana Fernandez-Lopez, Armida Sanchez-Escalante
Summary: Pleurotus ostreatus powder (POP) has the potential to serve as a natural antioxidant in meat products, enhancing meat quality characteristics and antioxidant activity.
Article
Food Science & Technology
Rasmi Janardhanan, Mikel Gonzalez-Diez, Francisco C. Ibanez, Maria Jose Beriain
Summary: This study evaluated the effect of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of different fat and protein matrices in patty formulations. The results showed that HPP + SVCOOK treatment increased hardness and fatness perception in patties with backfat, and there were significant differences in sensory characteristics among HPP and HPP + SVCOOK patties with different fat formulations.
Article
Food Science & Technology
Rasmi Janardhanan, Carmen Olarte, Susana Sanz, Carmina Rota, Maria Jose Beriain
Summary: The effect of carvacrol on the quality and microbial growth of patties stored at 4 degrees C for 14 days was studied. The addition of carvacrol did not significantly affect the microbial loads of the patties. Sulfite-reducing clostridia and Enterobacteriaceae were absent in the treated patties, and reductions in lactic acid bacteria and molds and yeasts were noted in veal and hybrid samples. The texture parameters of veal and hybrid patties were significantly altered during storage, while plant-based patties showed minimal changes.
Article
Agronomy
Rey David Vargas-Sanchez, Brisa del Mar Torres-Martinez, Nelson Huerta-Leidenz, Felix Joel Ibarra-Arias, Juana Fernandez-Lopez, Gaston Ramon Torrescano-Urrutia, Jose Angel Perez-Alvarez, Armida Sanchez-Escalante
Summary: This study compared the effects of Agaricus brasiliensis aqueous-ethanol extract (ABE) and butylated hydroxytoluene (BHT) on the antioxidant and antibacterial properties of pork patties. ABE demonstrated stronger antioxidant and antibacterial activity against Gram-positive bacteria. The inclusion of ABE in pork patties reduced pH, color changes, lipid oxidation, and microbial growth during storage, while increasing the presence of phenolic compounds and antioxidant status.
Article
Food Science & Technology
Idoya Fernandez-Pan, Gorka Merino, Paloma Virseda, Maria Jose Beriain, Francisco C. Ibanez
Summary: High hydrostatic pressure processing (HPP) can change the texture of food, which is beneficial for developing food with specific texture requirements, such as those targeted to individuals with swallowing difficulties. This study evaluated the potential of HPP as an alternative to texturizing agents in AD-targeted food products. Chickpea protein purees with corn starch (PS) and chicory inulin (PI) were developed and treated with HPP or texturized with agar-agar and xanthan gum. HPP did not significantly affect the composition of the purees, improved their microbiological quality, and caused beneficial texture changes. HPP-treated purees showed similar texture values to the texturized ones suitable for individuals with altered deglutition.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Idoya Fernandez-Pan, Francisco C. Ibanez, Paloma Virseda, Inigo Arozarena, Maria Jose Beriain
Summary: A method for utilizing tomato byproduct as an ingredient in the bakery industry is proposed, using different drying processes to obtain stabilized tomato byproduct flour. The flour is then used as a partial substitution for wheat flour in the production of flatbread. The study shows that higher substitution percentages result in greater firmness of the flatbread, with the maximum cutting force observed at 15% replacement. Consumer acceptance studies indicate positive ratings for flatbreads with 5%-15% substitution. It is suggested to substitute up to 15% tomato byproduct in the formulation.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Rey David Vargas-Sanchez, Brisa Del Mar Torres-Martinez, Gaston Ramon Torrescano-Urrutia, Armida Sanchez-Escalante
Summary: This study evaluated the physicochemical, techno-functional, and antioxidant properties of coffee silverskin flakes and powder. The results showed that coffee silverskin can be proposed as a functional ingredient for the food industry.