Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets

Food Control

Volumn 84, Issue , 2018, Pages 312-320

  Noori, Soheila ^a   Zeynali, Fariba ^a   Almasi, Hadi ^a  

^a URMIA UNIVERSITY   (Iran)

Author keywords

Chicken breast; Edible coating; Ginger essential oil; Nanoemulsion; Shelf life extension

Indexed keywords

EID: 85032727702     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2017.08.015     Document Type: Article

References (47)

1. Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü M.A., Martín-Belloso, O., Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids 47 (2015), 168–177.
2. Aggrawal, M., Walia, S., Dhingra, S., Khambay, P.S., Insect growth inhibition, antifeedant and antifungal activity of compounds isolated/derived from Zingiber officinale Roscoe (ginger) rhizomes. Pest Management Science 57 (2001), 289–300.
3. Alparslan, Y., Baygar, T., Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food Bioprocess and Technology 10 (2017), 842–853.
4. Artiga-Artigas, M., Acevedo-Fani, A., Martín-Belloso, O., Improving the shelf life of low-fat cut cheese using nanoemulsionbased edible coatings containing oregano essential oil and mandarin fiber. Food Control 76 (2017), 1–12.
5. Atarés, L., Bonilla, J., Chiralt, A., Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering 100 (2010), 678–687.
6. Atarés, L., De Jesús, C., Talens, P., Chiralt, A., Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering 99 (2010), 384–391.
7. Audic, J.L., Chaufer, B., Influence of plasticizers and crosslinking on the properties of biodegradable films made from sodium caseinate. European Polymer Journal 41 (2005), 1934–1942.
8. Barbanti, D., Pasquini, M., Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat. LWT - Food Science and Technology 38:8 (2005), 895–901.
9. Calo, J.R., Crandall, P.G., O'Bryan, C.A., Ricke, S.C., Essential oils as antimicrobials in food systems: A review. Food Control 54 (2015), 111–119.
10. Chen, J., Gao, D., Yang, L., Gao, Y., Effect of microfluidization process on the functional properties of insoluble dietary fiber. Food Research International 54:2 (2013), 1821–1827.
11. Donsì Annunziata, M., Sessa, M., Ferrari, G., Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT - Food Science and Technology 44 (2011), 1908–1914.
12. Donsì F., Annunziata, M., Vincensi, M., Ferrari, G., Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier. Journal of Biotechnology 159 (2012), 342–350.
13. Donsì F., Marchese, E., Maresca, P., Pataro, G., Vu, K.D., Salmieri, S., et al. Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing. Postharvest Biology and Technology 106 (2015), 21–32.
14. El-Baroty, G.S., Abd El-Baky, H.H., Farag, R.S., Saleh, M.A., Characterization of antioxidant and antimicrobial compounds of cinnamon and ginger essential oils. African Journal of Biochemistry Research 4:6 (2010), 167–174.
15. Emiroğlu, Z.K., Yemiş G.P., Coşkun, B.K., Candoğan, K., Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Science 86 (2010), 283–288.
16. Fernández-Pan, I., Carrión-Granda, X., Maté J.I., Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control 36 (2014), 69–75.
17. Ghosh, V., Mukherjee, A., Chandrasekaran, N., Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity. Ultrasonics Sonochemistry 20 (2013), 338–344.
18. Haghju, S., Beigzadeh, S., Almasi, H., Hamishehkar, H., Chitosan films incorporated with nettle (Urtica dioica L.) extract-loaded nanoliposomes: I. Physicochemical characterization and antimicrobial properties. Journal of Microencapsulation 33:5 (2016), 438–448.
19. Hosseinnia, M., Alizadeh Khaledabad, M., Almasi, H., Optimization of Ziziphora clinopodiodes essential oil microencapsulation by whey protein isolate and pectin: A comparative study. International Journal of Biological Macromolecules 101 (2017), 958–966.
20. Jayasena, D.D., Jo, C., Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends in Food Science & Technology 34 (2013), 96–108.
21. Jiménez, A., Sánchez-González, L., Desobry, E., Chiralt, A., Arab Tehrany, E., Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate. Food Hydrocolloids 35 (2014), 159–169.
22. Kerry, J.P., O'Grady, M.N., Hogan, S.A., Past, current and potential utilization of active and intelligent packaging systems for meat and muscle-based products: A review. Meat Science 74 (2006), 113–130.
23. Kilincceker, O., Dogan, I.S., Kucukoner, E., Effect of edible coatings on the quality of frozen fish fillets. LWT - Food Science and Technology 42 (2009), 868–873.
24. Kristo, E., Koutsoumanis, K., Biliaderis, C.G., Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes. Food Hydrocolloids 22 (2008), 373–386.
25. Latou, E., Mexis, S.F., Badeka, A.V., Kontakos, S., Kontominas, M.G., Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets. LWT - Food Science and Technology 55 (2014), 263–268.
26. Ma, Q., Zhang, Y., Critzer, F., Michael Davidson, P., Zivanovic, S., Zhong, Q., Physical, mechanical, and antimicrobial properties of chitosan films with microemulsions of cinnamon bark oil and soybean oil. Food Hydrocolloids 52 (2016), 533–542.
27. McClements, D.J., Edible nanoemulsions: Fabrication, properties, and functional performance. Soft Matter 7:6 (2011), 2297–2316.
28. McClements, D.J., Rao, J., Food-grade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity. Critical Reviews in Food Science and Nutrition 51:4 (2011), 285–330.
29. McHugh, T.H., Krochta, J.M., Milk-protein based edible films and coatings. Food Technology 48:1 (1994), 97–103.
30. Ojagh, S.M., Rezaei, M., Razavi, S.H., Hosseini, S.M.H., Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 120 (2010), 193–198.
31. Qian, C., McClement, D.J., Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size. Food Hydrocolloids 25 (2011), 1000–1008.
32. Rehman, R., Hanif, M.A., Mushtaq, Z., Al-Sadi, A.M., Biosynthesis of essential oils in aromatic plants: A review. Food Reviews International 32 (2016), 117–160.
33. Russell, A.D., Similarities and differences in the responses of microorganisms to biocides. Journal of Antimicrobial Chemotherapy 52:5 (2003), 750–763.
34. Salvia-Trujillo, L., Rojas-Graü M.A., Soliva-Fortuny, R., Martín-Belloso, O., Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples. Postharvest Biology and Technology 105 (2015), 8–16.
35. Sayyad, S.F., Chaudhari, S.R., Isolation of volatile oil from some plants of Zingiberaceae family and estimation of their antibacterial potential. Journal of Current Pharmacology Research 4 (2010), 1–3.
36. Seol, K.H., Lim, D.G., Jang, A., Jo, C., Lee, M., Antimicrobial effect of κ carrageenan-based edible film containing ovotransferrin in fresh chicken breast stored at 5 °C. Meat Science 83 (2009), 479–483.
37. Severino, R., Ferrari, G., Vu, K.D., Donsì F., Salmieri, S., Lacroix, M., Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans. Food Control 50 (2015), 215–222.
38. Severino, R., Vu, K.D., Donsì F., Salmieri, S., Ferrari, G., Lacroix, M., Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans. International Journal of Food Microbiology 191 (2014), 82–88.
39. Singh, G., Kapoor, I.P.S., Singh, P., de Heluani, C.S., de Lampasona, M.P., Catalan, C.A.N., Chemistry, antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale. Food and Chemical Toxicology 46 (2008), 3295–3302.
40. Singh, G., Maurya, S., Catalan, C., de Lampasona, M.P., Studies on essential oils, Part 42: Chemical, antifungal, antioxidant and sprout suppressant studies on ginger essential oil and its oleoresin. Flavour and Fragrance Journal 20 (2005), 1–6.
41. Song, Y., Liu, L., Shen, H., You, J., Luo, Y., Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control 22 (2011), 608–615.
42. Tang, S.Y., Manickam, S., Wei, T.K., Nashiru, B., Formulation development and optimization of a novel Cremophore EL-based nanoemulsion using ultrasound cavitation. Ultrasonics Sonochemistry 19 (2012), 330–345.
43. Tongnuanchan, P., Benjakul, S., Prodpran, T., Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. Journal of Food Engineering 117 (2013), 350–360.
44. Umaraw, P., Verma, A.K., Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach. Critical Reviews in Food Science and Nutrition 57 (2017), 1270–1279.
45. Viuda-Martos, M., El Gendy, N.G.S., Sendra, E., Fernández-López, J., El-Razik, K.A.A., El-Sayed, A., Chemical composition and antioxidant and anti-listeria activities of essential oils obtained from some Egyptian plants. Journal of Agricultural and Food Chemistry 58 (2010), 9063–9070.
46. Weiss, J., Takhistov, P., McClements, D.J., Functional materials in food nanotechnology. Journal of Food Science 71 (2006), R107–R116.
47. Wu, C., Wang, L., Hu, Y., Chen, S., Liu, D., Ye, X., Edible coating from citrus essential oil-loaded nanoemulsions: Physicochemical characterization and preservation performance. The Royal Society of Chemistry 6 (2016), 20892–20900.