Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets

Food Hydrocolloids

Volumn 83, Issue , 2018, Pages 445-453

  Abdou, Entsar S ^a   Galhoum, Gehan F ^a   Mohamed, Entsar N ^a  

^a Agricultural Research Center   (Egypt)

Author keywords

Chicken fillets; Curcumin; Essential oils; Nanoemulsion; Pectin

Indexed keywords

EID: 85047239521     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.05.026     Document Type: Article

References (60)

1. th ed., 2000 Washington, DC.
2. Abbas, S., Karangwa, E., Bashari, M., Hayat, K., Hong, X., Sharif, H.R., et al. Fabrication of polymeric nanocapsules from curcumin loaded nanoemulsion templates by self-assembly. Ultrasonics Sonochemistry 23 (2015), 81–92.
3. Abdel-Hamied, A.A., Nassar, A.G., El-Badry, N.N., Investigations on antioxidant and antibacterial activities of some natural extracts. World Journal of Dairy & Food Sciences 4:1 (2009), 01–07.
4. Aggarwal, B.B., Sundaram, C., Malani, N., Ichikawa, H., Curcumin: The Indian solid gold. Molecular targets and therapeutic uses of curcumin in health and disease, Vol. 595, 2007, 1–75.
5. Arancibia, M., Gimenez, B., Lopez-Caballero, M.E., Gomez-Guillen, M.C., Montero, P., Release of cinnamon essential oil from polysaccharide bilayer films and its use for microbial growth inhibition in chilled shrimps. LWT- Food Science and Technology 59 (2014), 989–995.
6. Badee, A.Z.M., Moawad, R.K., ElNoketi, M.M., Gouda, M.M., Improving the quality and shelf-life of refrigerated chicken meat by marjoram essential oil. Journal of Applied Sciences Research 9:11 (2013), 5718–5729.
7. Baracho, M.S., Camargo, G.A., Lima, A.M.C., Mentem, J.F., Moura, D.J., Moreira, J., et al. Variables impacting poultry meat quality from production to pre-slaughter: A review. Revista Brasileira de Ciência Avícola 8 (2006), 201–212.
8. Borrin, T.R., GEOrges, E.L., Moraes, I.C.F., Pinho, S.C., Curcumin loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physicochemical stability. Journal of Food Engineering 169 (2016), 1–9.
9. Bourne, M.C., Food texture and viscosity: Concept and measurement. 2003, Elsevier Press, New York/London.
10. Bunzen, J.N., Guchard, J., Labbe, P., Sperinnet, P.J., Trenchant, J., Practical Manual of gas chromatography. Trenchant, J., (eds.), 1969, El-Seiver Publ. Comp., Amsterdam, London.
11. Burt, S., Essential oils: Their antibacterial properties and potential applications in foods a review. International Journal of Food Microbiology 94:3 (2004), 223–253.
12. Chouliara, E., Karatapanis, A., Sawaidis, I.N., Kontominas, M.G., Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C. Food Microbiology 24:6 (2007), 607–617.
13. Darwish, S.M.I., El-Geddawy, M.A.H., Khalifa, R.M.B., Mohamed, R.A.A., Antioxidant activities of some spices and herbs added to frozen chicken burger. Frontiers in Science 2:6 (2012), 144–152.
14. Deng, X., Liao, Q., Xu, X., Yao, M., Zhou, Y., Lin, M., et al. Analysis of essential oils from Cassia bark and Cassia twig samples by GC–MS combined with multivariate data analysis. Food Analytical Methods 7 (2014), 1840–1847.
15. Dewi, M., Huda, N., Ismail, N., Use of fresh garlic and garlic powder in duck sausage during refrigerated storage. Asian Journal of Food and Agro-Industry, 3(5), 2010 526–524.
16. Difco-Manual, Dehydration culture media and reagents for microbiological and clinical laboratory procedures. 1984, pub- difico- lab- Detroit's, Michigan, USA.
17. Egyptian Organization Standardization, EOs, Chilled poultry and rabbits. E.S: 1651–2005, ICS: 67.120.20, 2005.
18. El-Baroty, G.S., Abd El-Baky, H.H., Farag, R.S., Saleh, M.A., Characterization of anitoxidant and antimicrobial compounds of cinnamon and ginger essential oils. African Journal of Biochemistry Research 4:6 (2010), 167–174.
19. Feldberg, R.S., Chang, S.C., Kotik, A.N., Nadler, M., Neuwirth, Z., Sundstrom, D.C., et al. In vitro mechanism of inhibition of bacterial growth by allicin. Antimicrobial Agents and Chemotherapy 32 (1988), 1763–1768.
20. Fernández-López, J., Jiménez, S., Sayas-Barberá E., Sendra, E., Pérez-Alvarez, J.A., Quality characteristics of ostrich (Struthio camelus) burgers. Meat Science 73:2 (2006), 295–303.
21. Forgiarini, A., Esquena, J., Gonzalez, C., Solans, C., Formation of nano-emulsions by low-energy emulsification methods at constant temperature. Langmuir 17 (2001), 2076–2083.
22. Gheisari, H.R., Ranjbar, V.R., Antioxidative and antimicrobial effects of garlic in ground camel meat. Turkish Journal of Veterinary and Animal Sciences 36:1 (2012), 13–20.
23. Gill, A.O., Holley, R.A., Mechanisms of bactericidal action of cinnamaldehyde against Listeria monocytogenes and of eugenol against L. monocytogenes and Lactobacillus sakei. Applied and Environmental Microbiology 70:10 (2004), 5750–5755.
24. Guerra-Rosas, M., Morales-Castro, J., Ochoa-Martínez, L.A., Salvia-Trujillo, L., Martín-Belloso, O., Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils. Food Hydrocolloids 52 (2016), 438–446.
25. Gupta, S.C., Patchva, S., Koh, W., Aggarwal, B.B., Discovery of curcumin, a component of golden spice, and its miraculous biological activities. Clinical and Experimental Pharmacology and Physiology 39:3 (2012), 283–299.
26. Heger, M., Van Golen, R.F., Broekgaarden, M., Michel, M.C., The molecular basis for the pharmacokinetics and pharmacodynamics of curcumin and its metabolites in relation to cancers. Pharmacological Reviews 66:1 (2014), 222–307.
27. Horita, C.N., Farías-Campomanes, A.M., Barbosa, T.S., Esmerinoa, E.A., Gomes da Cruz, A., Bolini, H.M.A., et al. The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life. Food Research International 84 (2016), 1–8.
28. Hsu, F.L., Li, W.H., Yu, C.W., Hsieh, Y.C., Yang, Y.F., Liu, J.T., In vivo antioxidant activities of essential oils and their constituents from leaves of the Taiwanese Cinnamomum osmophloeum. Journal of Agricultural and Food Chemistry 60 (2012), 3092–3097.
29. Kauffman, R.G., Eikelenboom, G., van der Wal, P.G., Engel, B., Zaar, M., A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle. Meat Science 18 (1986), 307–322.
30. Kaur, K., Kumar, R., Mehta, S.K., Formulation of saponin stabilized nanoemulsion by ultrasonic method and its role to protect the degradation of quercitin from UV light. Ultrasonics Sonochemistry 31 (2016), 29–38.
31. Liang, G., Yang, S., Jiang, L., Zhao, Y., Shao, L., Xiao, J., Synthesis and anti-bacterial properties of mono-carbonyl analogues of curcumin. Chemical & Pharmaceutical Bulletin 56:2 (2008), 162–167.
32. Lu, F., Ding, Y., Ye, X., Liu, D., Cinnamon and nisin in alginate calcium coating maintain quality of fresh northern snakehead fish fillets. LWT-Food Science and Technology 43 (2010), 1331–1335.
33. Mnayer, D., Fabiano-Tixier, A., Petitcolas, E., Hamieh, T., Nehme, N., Ferrant, C., et al. Chemical composition, antibacterial and antioxidant activities of six essentials oils from the alliaceae family molecules, vol. 19, 2014, 20034–20053.
34. Mohammad, S., Gharibzahedi, T., Mohammadnabi, S., Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. International Journal of Biological Macromolecules 95 (2017), 769–777.
35. Neelofar, K., Shreaz, S., Rimple, B., Muralidhar, S., Nikhat, M., Khan, L.A., Curcumin as a promising anticandidal of clinical interest. Canadian Journal of Microbiology 57:3 (2011), 204–210.
36. Nurwantoroa, Bintoroa, V.P., Legowoa, A.M., Purnomoadib, A., Setiani, B.E., Garlic antioxidant (Alliumsativum L.) to prevent meat rancidity. Procedia Food Science 3 (2015), 137–141.
37. Ojagh, S., Rezaei, M., Razavi, S., Hosseini, S., Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 120:1 (2010), 193–198.
38. Otoni, C.G., de Moura, M.R., Aouada, F.A., Camilloto, G.P., Cruz, R.S., Lorevice, M.V., et al. Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films. Food Hydrocolloids 41 (2014), 188–194.
39. Oussalah, M., Caillet, S., Lacroix, M., Mechanism of action of Spanish oregano, Chinese cinnamon, and savory essential oils against cell membranes and walls of Escherichia coli O157:H7 and Listeria monocytogenes. Journal of Food Protection 69:5 (2006), 1046–1055.
40. Pal, R., Yield stress and viscoelastic properties of high internal phase ratio emulsions. Colloid & Polymer Science 277:6 (1999), 583–588.
41. Pavelková A., Kačániová M., Hleba, L., Petrová J., Pochop, J., Čuboň J., Sensory evaluation of chicken breast treated with oregano essential oil. Animal Science and Biotechnologies 46:2 (2013), 379–383.
42. Pearson, D., The chemical analysis of food. 1991, New York, London, Churchill.
43. Pin-Der-Duh, X., Antioxidant activity of Budrock (Arctium lappa L.): It's scavenging effect on free radical and active oxygen. Journal of the American Oil Chemists Society 75 (1998), 455–461.
44. Qian, C., McClements, D.J., Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size. Food Hydrocolloids 25:5 (2011), 1000–1008.
45. Rao, J., McClements, D.J., Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil. Food Hydrocolloids 25 (2011), 1413–1423.
46. Rudrappa, T., Bais, H.P., Curcumin, a known phenolic from Curcuma longa, attenuates the virulence of Pseudomonas aeruginosa PAO1 in whole plant and animal pathogenicity models. Journal of Agricultural and Food Chemistry 56:6 (2008), 1955–1962.
47. Salmieri, S., Lacroix, M., Physicochemical properties of alginate/polycaprolactone-based films containing essential oils. Journal of Agricultural and Food Chemistry 54 (2006), 10205–10214.
48. Salvia-Trujillo, L., Rojas-Graü A., Soliva-Fortuny, R., Martín-Belloso, O., Physicochemical characterization and antimicrobial activity of foodgrade emulsions and nanoemulsions incorporating essential oils. Food Hydrocolloids 43 (2015), 547–556.
49. Sanchísa, E., Gonzálezb, S., Christian, G., Shethb, C.C., Mateosb, M., Paloua, L., et al. Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings. Postharvest Biology and Technology 112 (2015), 186–193.
50. Simitzis, P.E., DeligEOrgis, S.G., Bizelisa, J.A., Dardamania, A., ThEOdosioua, I., Fegerosb, K., Effect of dietary oregano oil supplementation on lamb meat characteristics. Meat Science 79:2 (2008), 217–223.
51. Snedecor, G.W., Cochran, W.G., Statistical methods. 8th ed., 1994, East-West Press Pvt. Ltd., New Delhi, India.
52. Sofia, P.K., Prasad, R., Vijay, V.K., Srivastava, A.K., Evaluation of antibacterial activity of Indian spices against common foodborne pathogens. International Journal of Food Science and Technology 42 (2007), 910–915.
53. Surh, J., Decker, E.A., McClements, D.J., Utilisation of spontaneous emulsification to fabricate lutein loaded nanoemulsion-based delivery systems: Factors influencing particle size and colour. International Journal of Food Science and Technology 52 (2017), 1408–1416.
54. 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 19:2 (2012), 330–345.
55. USFDA, Bacteriological analytical manual. 8th ed., 2001, Revision A. AOAC International, gaithersburg, MD.
56. Vital, A.C.P., Guerrero, A., Monteschio, J., de, O., Valero, M.V., Carvalho, C.B., et al. Effect of edible and active coating (with rosemary and oregano essential oils) on beef characteristics and consumer acceptability. PLoS One, 2016, 1–15.
57. Watts, B.M., Yamaki, G.L., Jeffery, L.E., Elias, L.G., Basic sensory methods for food evaluation. 1st ed., 1989, The International Development Research Center Pub, Ottawa, Canada.
58. Weiss, J., Decker, E., McClements, D., Kristbergsson, K., Helgason, T., Awad, T., Solid lipid nanoparticles as delivery systems for bioactive food components. Food Biophysics 3:2 (2008), 146–154.
59. Wendakoon, C., Sakaguchi, M., Inhibition of amino acid decarboxylase activity of Enterobacter aerogenes by active components in spices. Journal of Food Protection 58:3 (1995), 280–283.
60. Yin, L.J., Chu, B.S., Kobayashi, I., Nakajima, M., Performance of selected emulsifiers and their combinations in the preparation of β-carotene nanodispersions. Food Hydrocolloids 23 (2009), 1617–1622.