The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets

Food Packaging and Shelf Life

Volumn 18, Issue , 2018, Pages 13-20

  Sogut, Ece ^a   Seydim, Atif Can ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Antimicrobial activity; Antioxidant activity; Chicken breast fillets; Chitosan; Grape seed extract

Indexed keywords

EID: 85051255548     PISSN: 22142894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fpsl.2018.07.006     Document Type: Article

References (56)

1. Aider, M., Chitosan application for active bio-based films production and potential in the food industry: Review. LWT-Food Science and Technology 43 (2010), 837–842.
2. Alves, V.L.C.D., Rico, B.P.M., Cruz, R.M.S., Vicente, A.A., Khmelinskii, I., Vieira, M.C., Preparation and characterization of a chitosan film with grape seed extract carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar). LWT - Food Science and Technology 89 (2018), 525–534.
3. ASTM, Standard test methods for water vapor transmission of materials. Standard designations: E96-95. Annual book of ASTM standards, 1995, American Society for Testing and Materials, Philadelphia, PA.
4. ASTM, Standard test method for tensile properties of thin plastic sheeting. Standard designations: D882. Annual book of ASTM standards, 2001, American Society for Testing and Materials, Philadelphia, PA.
5. ASTM, Standard test method for determining the antimicrobial activity of immobilized antimicrobial agents under dynamic contact conditions. Standard designations: E2149-10. Annual book of ASTM standards, 2014, American Society for Testing and Materials, Philadelphia, PA.
6. Bourbon, A.I., Pinheiro, A.C., Cerqueira, M.A., Rocha, C.M.R., Avides, M.C., Quintas, M.A.C., et al. Physico-chemical characterization of chitosan based edible films incorporating bioactive compounds of different molecular weight. Journal of Food Engineering 106 (2011), 111–118.
7. Buege, J.A., Aust, S.D., Microsomal lipid peroxidation. Methods in Enzymology 52 (1978), 302–304.
8. Cazon, P., Velazquez, G., Ramírez, J.A., Vazquez, M., Polysaccharide-based films and coatings for food packaging: A review. Food Hydrocolloids 68 (2017), 136–148.
9. Duan, J.L., Zhang, S.Y., Application of chitosan based coating in fruit and vegetable preservation: A review. Food Processing & Technology, 4, 2013, 227.
10. Dutta, P.K., Tripathi, S., Mehrotra, G.K., Dutta, J., Perspectives for chitosan based antimicrobial films in food applications. Food Chemistry 114 (2009), 1173–1182.
11. Elsabee, M.Z., Abdou, E.S., Chitosan based edible films and coatings: A review. Materials Science and Engineering C 33 (2013), 1819–1841.
12. Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., Chi, Y., Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry 115 (2009), 66–70.
13. Ferreira, A.S., Nunes, C., Castro, A., Ferreira, P., Coimbra, M.A., Influence of grape pomace extract incorporation on chitosan films properties. Carbohydrate Polymers 113 (2014), 490–499.
14. Friesen, K., Chang, C., Nickerson, M., Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: Mechanical, barrier and cross-linking properties. Food Chemistry 172 (2015), 18–23.
15. Furiga, A., Lonvaud-Funel, A., Badet, C., In vitro study of antioxidant capacity and antibacterial activity on oral anaerobes of a grape seed extract. Food Chemistry 113 (2009), 1037–1040.
16. Georgantalis, D., Ambrosiadis, I., Katikou, P., Blekas, G., Georgakis, S.A., Effect of rosemary extract, chitosan and alpha tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C. Meat Science 76 (2007), 172–181.
17. Hosseini, M.H., Razavi, S.H., Mousavi, M.A., Antimicrobial, physical and mechanical properties of chitosan-based films incorporated with thyme, clove and cinnamon essential oils. Journal of Food Processing and Preservation 33 (2009), 727–743.
18. Hu, J., Wang, X., Xiao, Z., Bi, W., Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork. LWT-Food Science and Technology 63 (2015), 519–526.
19. Jay, J.M., Loessner, M.J., Golden, D.A., Modern food microbiology. 7th ed., 2005, Springer, New York Chapter 4.
20. Jimenez, S.M., Salsi, M.S., Tiburzi, M.C., Rafaghelli, R.C., Tessi, M.A., Coutaz, V.R., Spoilage microflora in fresh chicken breast stored at 4°C: Influence of packaging methods. Journal of Applied Microbiology 83 (1997), 613–618.
21. Kanatt, S.R., Rao, M.S., Chawla, S.P., Sharma, A., Active chitosan-polyvinyl alcohol films with natural extracts. Food Hydrocolloids 29 (2012), 290–297.
22. Katalinic, V., Mozina, S.S., Skroza, D., Generali, I., Abramovic, H., Milos, M., et al. Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food Chemistry 119 (2010), 715–723.
23. Khan, A., Gallah, H., Riedi, B., Bouchard, J., Safrany, A., Lacroix, M., Genipin cross-linked antimicrobial nanocomposite films and gamma irradiation to prevent the surface growth of bacteria in fresh meat. Innovative Food Science & Emerging Technologies 35 (2016), 96–102.
24. Khan, I., Tango, C.N., Oh, D.H., Development and evaluation of chitosan and its derivative for the shelf life extension of beef meat under refrigeration storage. International Journal of Food Science & Technology 52:5 (2017), 1111–1121.
25. Kong, M., Chen, X.G., Xing, K., Park, H.J., Antimicrobial properties of chitosan and mode of action: A state of the art review. International Journal of Food Microbiology 144 (2010), 51–63.
26. Koshy, R.R., Mary, S.K., Thomas, S., Pothan, L.A., Environment friendly green composites based on soy protein isolate. A review. Food Hydrocolloids 50 (2015), 174–192.
27. Liu, J., Liu, S., Wu, Q., Gu, Y., Kan, J., Jin, C., Effect of protocatechuic acid incorporation on the physical, mechanical, structural and antioxidant properties of chitosan film. Food Hydrocolloids 73 (2017), 90–100.
28. Liu, Y., Cai, Y., Jiang, X., Wu, J., Le, X., Molecular interactions, characterization and antimicrobial activity of curcumin chitosan blend films. Food Hydrocolloids 52 (2016), 564–572.
29. LópezMata, M.A., RuizCruz, S., OrnelasPaz, J.J., ToroSánchez, C.L., MárquezRíos, E., SilvaBeltrán, N.P., et al. Mechanical, Barrier and Antioxidant Properties of Chitosan Films Incorporating Cinnamaldehyde. Journal of Polymers and the Environment 26 (2018), 452–461.
30. Martins, J.T., Cerqueira, M.A., Vicente, A.A., Influence of a-tocopherol on physicochemical properties of chitosan-based films. Food Hydrocolloids 27:1 (2012), 220–227.
31. Mathew, S., Abraham, T.E., Characterisation of ferulic acid incorporated starch-chitosan blend films. Food Hydrocolloids 22 (2008), 826–835.
32. Mayachiew, P., Devahastin, S., Effects of drying methods and conditions on release characteristics of edible chitosan films enriched with Indian gooseberry extract. Food Chemistry 118 (2010), 564–601.
33. Monagas, M., Gómez-Cordovés, C., Bartolomé B., Laureano, O., Ricardo da Silva, J.M., Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grape from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon. Journal of Agricultural and Food Chemistry 51 (2003), 6475–6481.
34. Moradi, M., Tajik, H., Razavi Rohani, S.M., Oromiehie, A.R., Malekinejad, H., Aliakbarlu, J., et al. Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT—Food Science and Technology 46 (2012), 477–484.
35. Nisa, I., Ashwar, B.A., Shah, A., Gani, A., Gani, A., Masoodi, F.A., Development of potato starch based active packaging films loaded with antioxidants and its effect on shelf life of beef. Journal of Food Science and Technology 52:11 (2015), 7245–7253.
36. 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.
37. Qin, Y.Y., Yang, J.Y., Lu, H.B., Wang, S.S., Yang, J., Yang, X.C., et al. Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties. International Journal of Biological Macromolecules 61 (2013), 312–316.
38. Rahman, P.M., Mujeeb, V.M.A., Muraleedharan, K., Chitosan–green tea extract powder composite pouches for extending the shelf life of raw meat. Polymer Bulletin 74:8 (2017), 3399–3419.
39. Rivero, S., García, M.A., Pinotti, A., Crosslinking capacity of tannic acid in plasticized chitosan films. Carbohydrate Polymers 82 (2010), 270–276.
40. Rivero, S., García, M.A., Pinnoti, A., Correlations between structural, barrier, thermal and mechanical properties of plasticized gelatin films. Innovative Food Science & Emerging Technologies 11:2 (2010), 369–375.
41. Rodriguez, M.B.R., Conte-Junior, C.A., Carneiro, C.S., Franco, R.M., Mano, S.B., The effect of carbon dioxide on the shelf life of ready to eat shredded chicken breast stored under refrigeration. Poultry Science 93 (2014), 194–199.
42. Rubentheren, V., Ward, T.A., Chee, C.Y., Nair, P., Physical and chemical reinforcement of chitosan film using nanocrystalline cellulose and tannic acid. Cellulose 22 (2015), 2529–2541.
43. Rubilar, J.F., Cruz, R.M., Silva, H.D., Vicente, A.A., Khmelinskii, I., Vieira, M.C., Physico-mechanical properties of chitosan films with carvacrol and grape seed extract. Journal of Food Engineering 115 (2013), 466–474.
44. Rui, L., Xie, M., Hu, B., Zhou, L., Yin, D., Zeng, X., A comparative study on chitosan/gelatin composite films with conjugated or incorporated gallic acid. Carbohydrate Polymers 173 (2017), 473–481.
45. Sánchez-González, L., Cháfer, M., Chiralt, A., González-Martínez, C., Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydrate Polymers 82 (2010), 277–283.
46. Sanchez-Moreno, C., Review: Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Science and Technology International 8:3 (2002), 121–137.
47. Singleton, V.L., Orthofer, R., Lamuella-Raventos, R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 299 (1999), 152–178.
48. Siripatrawan, U., Harte, B.R., Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloid 24 (2010), 770–775.
49. Souza, M.P., Vaz, A.F., Silva, H.D., Cerqueira, M.A., Vicente, A.A., Carneiro-daCunha, M.G., Development and characterization of an active chitosan based film containing quercetin. Food and Bioprocess Technology 8 (2015), 2183–2191.
50. Sun, X., Wang, Z., Kadouh, H., Zhou, K., The antimicrobial, mechanical, physical and structural properties of chitosan-gallic acid films. LWT-Food Science and Technology 57 (2014), 83–89.
51. Talon, E., Trifkovic, K.T., Nedovic, V.A., Bugarski, B.M., Vargas, M., Chiralt, A., et al. Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts. Carbohydrate Polymers 157 (2017), 1153–1161.
52. Tan, Y.M., Lim, S.H., Tay, B.Y., Lee, M.W., Thian, E.S., Functional chitosan based grapefruit seed extract composite films for applications in food packaging technology. Materials Research Bulletin 69 (2015), 142–146.
53. Tharanathan, R.N., Biodegradable films and composite coatings: Past, present and future. Trends in Food Science & Technology 14 (2003), 71–78.
54. Valencia-Sullca, C., Vargas, M., Atarés, L., Chiralt, A., Thermoplastic cassava starch-chitosan bilayer films containing essential oils. Food Hydrocolloids 75 (2018), 107–115.
55. Wan, A., Xu, Q., Sun, Y., Li, H., Antioxidant activity of high molecular weight chitosan and N, O-quaternized chitosans. Journal of Agricultural and Food Chemistry 61:28 (2013), 6921–6928.
56. Wang, L., Dong, Y., Men, H., Tong, J., Zhou, J., Preparation and characterization of active films based on chitosan incorporated tea polyphenols. Food Hydrocolloids 32 (2013), 35–41.