• Home
  • Incorporation of essential oils (EOs) and nanoparticles (NPs) into active packaging systems in meat and meat products: A review

Share To

Article Url


Manuscript ID : 13598 Visit : 136 Page: 16 - 30

Article Type: Original Research

Incorporation of essential oils (EOs) and nanoparticles (NPs) into active packaging systems in meat and meat products: A review

Subject Areas :

Mina Kargozari 1 , Hassan Hamedi 2

1 - Department of Food Science, Tehran-North Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

Received: 2019-03-11 Accepted : 2019-05-08 Published : 2019-05-01

Keywords: Controlled release packaging, Meat products, Nanocomposite, Non-migratory, Shelf life extension, Solvent-casting,

Abstract :

Novel concepts of smart/intelligent, active and eco-friendly food packaging systems, are getting much more attention these days. There have been new functionalities ascribed to the packaging, mostly derived from recent consumer's request for organic and clean-label high-quality products. This paper throws light on the current advances in antimicrobial active packaging of fresh meat and meat-based products. Among the classes of antimicrobials proposed and tested with remarkable antimicrobial power against microorganisms involved in meat spoilage and meat-borne diseases, we focused on plant-derived essential oils (EOs) and nanoparticles (NPs) as they were attractive meat protecting agents according to the literature review, we have made. The various technologies and methods for incorporating antimicrobial compounds into the package including embedding for controlled release, immobilization, and layer-by-layer deposition, photographting and their feasible approach for active meat packaging are surveyed and scrutinized.

References:


  1. Cattaneo T, Cremonesi K, Grassi M, Barzaghi S, editors. The study of food packaging decay using Water Absorption Pattern (WAP). Aquaphotomics: understanding water in biological world, Workshop; 2014: Kobe University.
    2.
  2. Rizzolo A, Bianchi G, Povolo M, Migliori CA, Contarini G, Pelizzola V, et al. Volatile compound composition and antioxidant activity of cooked ham slices packed in propolis-based active packaging. Food Packaging and Shelf Life. 2016;8:41-9.
    3.
  3. Bastarrachea LJ, Wong DE, Roman MJ, Lin Z, Goddard JM. Active Packaging Coatings. Coatings. 2015;5(4):771-91.
    4.
  4. Wang Q, Tian F, Feng Z, Fan X, Pan Z, Zhou J. Antioxidant activity and physicochemical properties of chitosan films incorporated with Lycium barbarum fruit extract for active food packaging. International Journal of Food Science and Technology. 2015;50(2):458-64.
    5.
  5. Wrona M, Bentayeb K, Nerín C. A novel active packaging for extending the shelf-life of fresh mushrooms (Agaricus bisporus). Food Control. 2015;54:200-7.
    6.
  6. Ogiwara Y, Roman MJ, Decker EA, Goddard JM. Iron chelating active packaging: Influence of competing ions and pH value on effectiveness of soluble and immobilized hydroxamate chelators. Food Chemistry. 2016;196:842-7.
    7.
  7. Van Long NN, Joly C, Dantigny P. Active packaging with antifungal activities. International Journal of Food Microbiology. 2016;220:73-90.
    8.
  8. Véronique C. Bioactive packaging technologies for extended shelf life of meat-based products. Meat Science. 2008;78(1):90-103.
    9.
  9. Sung S-Y, Sin LT, Tee T-T, Bee S-T, Rahmat AR, Rahman W, et al. Antimicrobial agents for food packaging applications. Trends in Food Science and Technology. 2013;33(2):110-23.
    10.
  10. Lucera A, Costa C, Conte A, Del Nobile MA. Food applications of natural antimicrobial compounds. Antimicrobial Compounds From Natural Sources. 2014:103.
    11.
  11. Quintavalla S, Vicini L. Antimicrobial food packaging in meat industry. Meat Science. 2002;62(3):373-80.
    12.
  12. Realini CE, Marcos B. Active and intelligent packaging systems for a modern society. Meat Science. 2014;98(3):404-19.
    13.
  13. Jayasena DD, Jo C. Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends in Food Science and Technology. 2013;34(2):96-108.
    14.
  14. Kerry J, O’grady M, Hogan S. Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review. Meat Science. 2006;74(1):113-30.
    15.
  15. Tornuk F, Hancer M, Sagdic O, Yetim H. LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products. LWT-Food Science and Technology. 2015;64(2):540-6.
    16.
  16. Woraprayote W, Malila Y, Sorapukdee S, Swetwiwathana A, Benjakul S, Visessanguan W. Bacteriocins from lactic acid bacteria and their applications in meat and meat products. Meat Science. 2016.
    17.
  17. Panea B, Ripoll G, González J, Fernández-Cuello Á, Albertí P. Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality. Journal of Food Engineering. 2014;123:104-12.
    18.
  18. McMillin KW. Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Science. 2008;80(1):43-65.
    19.
  19. Lee KT. Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials. Meat Science. 2010;86(1):138-50.
    20.
  20. Shahabi-Ghahfarrokhi I, Khodaiyan F, Mousavi M, Yousefi H. Preparation of UV-protective kefiran/nano-ZnO nanocomposites: Physical and mechanical properties. International Journal of Biological Macromolecules. 2015;72:41-6.
    21.
  21. Rhim J-W, Park H-M, Ha C-S. Bio-nanocomposites for food packaging applications. Progress in Polymer Science. 2013;38(10):1629-52.
    22.
  22. Souza VGL, Fernando AL. Nanoparticles in food packaging: Biodegradability and potential migration to food—A review. Food Packaging and Shelf Life. 2016;8:63-70.
    23.
  23. Sivarajan M, Chandra Mohan C, Rakhavan K, Babuskin S, Sukumar M. Effect of spice incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperature conditions. Journal of the Science of Food and Agriculture. 2016.
    24.
  24. Guo M, Jin TZ, Yang R. Antimicrobial polylactic acid packaging films against Listeria and Salmonella in culture medium and on ready-to-eat meat. Food and Bioprocess Technology. 2014;7(11):3293-307.
    25.
  25. Siripatrawan U, Noipha SJFH. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocolloids. 2012;27(1):102-8.
    26.
  26. Sánchez-Ortega I, García-Almendárez BE, Santos-López EM, Amaro-Reyes A, Barboza-Corona JE, Regalado C. Antimicrobial edible films and coatings for meat and meat products preservation. The Scientific World Journal. 2014;2014.
    27.
  27. Kanmani P, Rhim J-W. Nano and nanocomposite antimicrobial materials for food packaging applications. Progress in Nanomaterials for Food Packaging; Rhim, J-W, Ed. 2014:34-48.
    28.
  28. Sharma D, Sharma PK, Singh D, Sharma PK. Edible membranes containing antimicrobial compounds: current approach and future prospects.  Microbes in Food and Health: Springer; 2016. p. 207-23.
    29.
  29. Trinetta V, Floros, J. D., and Cutter, C. N. . Sakacin a‐containing pullulan film: an active packaging system to control epidemic clones of Listeria monocytogenes in ready‐to‐eat foods. Journal of Food Safety. 2010;30(2):366-81.
    30.
  30. Clemente I, Aznar M, Silva F, Nerín C. Antimicrobial properties and mode of action of mustard and cinnamon essential oils and their combination against foodborne bacteria. Innovative Food Science and Emerging Technologies. 2016.
    31.
  31. Pereira VA, de Arruda INQ, Stefani R. Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging. Food Hydrocolloids. 2015;43:180-8.
    32.
  32. Techathuvanan C, Reyes F, David JR, Davidson PM. Efficacy of commercial natural antimicrobials alone and in combinations against pathogenic and spoilage microorganisms. Journal of Food Protection. 2014;77(2):269-75.
    33.
  33. Khare AK, Abraham RJ, Rao V, Babu R, Ruban W. Effect of chitosan coating enriched with cinnamon oil ('Cinnamomum zeylanicum') on storage stability of refrigerated chicken meat nuggets. Journal of Animal Research. 2016;6(2):1.
    34.
  34. Ünalan İU, Korel F, Yemenicioğlu A. Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na2EDTA. International Journal of Food Science and Technology 2011;46(6):1289-95.
    35.
  35. Pattanayaiying R, Aran H, Cutter CN. Incorporation of nisin Z and lauric arginate into pullulan films to inhibit foodborne pathogens associated with fresh and ready-to-eat muscle foods. International Journal of Food Microbiology. 2015;207:77-82.
    36.
  36. Cruz-Romero M, Murphy T, Morris M, Cummins E, Kerry J. Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications. Food Control. 2013;34(2):393-7.
    37.
  37. Vardaka VD, Yehia HM, Savvaidis IN. Effects of Citrox and chitosan on the survival of Escherichia coli O157:H7 and Salmonella enterica in vacuum-packaged turkey meat. Food Microbiology. 2016;58:128-34.
    38.
  38. Ayhan Z, Duraccio D, Özcan B, Eştürk O, Nalçabasmaz S, Silvestre C, et al. Application of Antimicrobial Nanocomposites in Ready to Eat Meat Products. 4th International Conference on Food Engineering and BiotechnnologyAt: Copenhagen, Denmark. 2013.
    39.
  39. Romane A, Harrak R, Bahri F. Use thyme essential oils for the prevention of Salmonellosis. Salmonella - A Dangerous Foodborne Pathogen. Barakat S. M. Mahmoud, IntechOpen, DOI: 10.5772/29351. Available from: https://www.intechopen.com/books/salmonella-a-dangerous-foodborne-pathogen/use-thyme-essential-oils-for-the-prevention-of-salmonellosis. 2011:305.
    40.
  40. Van Haute S, Raes K, Van Der Meeren P, Sampers I. The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products. Food Control. 2016;68:30-9.
    41.
  41. Atarés L, Chiralt A. Essential oils as additives in biodegradable films and coatings for active food packaging. Trends in Food Science and Technology. 2016;48:51-62.
    42.
  42. Solomakos N, Govaris A, Koidis P, Botsoglou N. The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat Science. 2008;80(2):159-66.
    43.
  43. Kerekes E, Vidács A, Jenei JT, Gömöri C, Takó M, Chandrasekaran M, et al. Essential oils against bacterial biofilm formation and quorum sensing of food-borne pathogens and spoilage microorganisms. In: Méndez-Vilas A (ed) The battle against microbial pathogens: basic science, technological advances and educational programs, pp 429–437. 2015.
    44.
  44. Pezeshk S, Ojagh SM, Alishahi A. Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood–A review. Czech Journal of Food Sciences. 2015;33(3):195-203.
    45.
  45. Higueras L, López-Carballo G, Hernández-Muñoz P, Catalá R, Gavara R. Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films. International Journal of Food Microbiology. 2014;188:53-9.
    46.
  46. Stratakos AC, Delgado-Pando G, Linton M, Patterson MF, Koidis A. Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast. Innovative Food Science and Emerging Technologies. 2015;27:41-7.
    47.
  47. Marcos B, Aymerich T, Garriga M, Arnau J. Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages. Food Control. 2013;30(1):325-30.
    48.
  48. Ayari S, Han J, Vu KD, Lacroix M. Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef. Food Control. 2016;64:173-80.
    49.
  49. Khan A, Gallah H, Riedl 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 meats. Innovative Food Science and Emerging Technologies. 2016;35:96-102.
    50.
  50. Huq T, Vu KD, Riedl B, Bouchard J, Lacroix M. Synergistic effect of gamma (γ)-irradiation and microencapsulated antimicrobials against Listeria monocytogenes on ready-to-eat (RTE) meat. Food Microbiology. 2015;46:507-14.
    51.
  51. Mastromatteo M, Lucera A, Sinigaglia M, Corbo MR. Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry patties. Meat Science. 2009;83(2):246-54.
    52.
  52. Paparella A, Mazzarrino G, Chaves-López C, Rossi C, Sacchetti G, Guerrieri O, et al. Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. Food Microbiology. 2016;59:23-31.
    53.
  53. Bumbudsanpharoke N, Ko S. Nano‐Food Packaging: An overview of market, migration research, and safety regulations. Journal of Food Science. 2015;80(5):R910-R23.
    54.
  54. Duncan TV. Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors. Journal of Colloid and Interface Science. 2011;363(1):1-24.
    55.
  55. Kim JS, Kuk E, Yu KN, Kim J-H, Park SJ, Lee HJ, et al. Antimicrobial effects of silver nanoparticles. Nanomedicine: Nanotechnology, Biology and Medicine. 2007;3(1):95-101.
    56.
  56. Baltić MŽ, Bošković M, Ivanović J, Dokmanović M, Janjić J, Lončina J, et al. Nanotechnology and its potential applications in meat industry. Tehnologija Mesa. 2013;54(2):168-75.
    57.
  57. Ramachandraiah K, Han SG, Chin KB. Nanotechnology in meat processing and packaging:  potential applications — A review.  Asian -Australasian Journal of Animal Sciences. 2015;28(2):290.
    58.
  58. Umaraw P, Verma AK. Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach. Critical Reviews in Food Science and Nutrition. 2017. 57(6):1270-9.
    59.
  59. Sirelkhatim A, Mahmud S, Seeni A, Kaus NHM, Ann LC, Bakhori SKM, et al. Review on zinc oxide nanoparticles: antibacterial activity and toxicity mechanism. Nano-Micro Letters. 2015;7(3):219-42.
    60.
  60. Shankar S, Rhim JW. Polymer nanocomposites for food packaging applications. Functional and Physical Properties of Polymer Nanocomposites. 2016:29.
    61.
  61. Sun T, Wu C-l, Hao H, Dai Y, Li J-r. Preparation and preservation properties of the chitosan coatings modified with the in situ synthesized nano SiOx. Food Hydrocolloids. 2016;54:130-8.
    62.
  62. Mahdi SS, Vadood R, Rokni N. Study on the antimicrobial effect of nanosilver tray packaging of minced beef at refrigerator temperature. Global Veterinaria. 2012;9(3):284-9.
    63.
  63. Fedotova A, Snezhko A, Sdobnikova O, Samoilova L, Smurova T, Revina A, et al. Packaging materials manufactured from natural polymers modified  with  silver  nanoparticles.  International  Polymer  Science and Technology. 2010;37(10):T59.
    64.
  64. Gallocchio F, Cibin V, Biancotto G, Roccato A, Muzzolon O, Losasso C, et al. Testing nano-silver food packaging to evaluate silver migration and food spoilage bacteria on chicken meat. Food Additives and Contaminants: Part A. 2016; 33(6).
    65.
  65. Silvestre C, Duraccio D, Marra A, Strongone V, Cimmino S. Development of antibacterial composite films based on isotactic polypropylene and coated zno particles for active food packaging. Coatings. 2016;6(1):4.
    66.
  66. Akbar A, Anal AK. Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat. Food Control. 2014;38:88-95.
    67.
  67. Espitia PJP, Soares NdFF, dos Reis Coimbra JS, de Andrade NJ, Cruz RS, Medeiros EAA. Zinc oxide nanoparticles: synthesis, antimicrobial activity and food packaging applications. Food and Bioprocess Technology. 2012;5(5):1447-64.
    68.
  68. Peighambardoust SH, Beigmohammadi F, Peighambardoust SJ. Application of organoclay nanoparticle in low‐density polyethylene films for packaging of UF cheese. Packaging Technology and Science. 2016. 29(7):355-63.
    69.
  69. Morsy MK, Khalaf HH, Sharoba AM, El‐Tanahi HH, Cutter CN. Incorporation of essential oils and nanoparticles in pullulan films to control foodborne pathogens on meat and poultry products. Journal of Food Science. 2014;79(4):M675-M84.
    70.
  70. Zimoch-Korzycka A, Jarmoluk A. The use of chitosan, lysozyme, and the nano-silver as antimicrobial ingredients of edible protective hydrosols applied into the surface of meat. Journal of Food Science and Technology. 2015;52(9):5996-6002.
    71.
  71. Metak AM, Nabhani F, Connolly SN. Migration of engineered nanoparticles from packaging into food products. LWT-Food Science and Technology. 2015;64(2):781-7.
    72.
  72. Barbiroli A, Bonomi F, Capretti G, Iametti S, Manzoni M, Piergiovanni L, et al. Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging. Food Control. 2012;26(2):387-92.
    73.
  73. Park S-i, Marsh KS, Dawson P. Application of chitosan-incorporated LDPE film to sliced fresh red meats for shelf life extension. Meat Science. 2010;85(3):493-9.
    74.
  74. Soysal Ç, Bozkurt H, Dirican E, Güçlü M, Bozhüyük ED, Uslu AE, et al. Effect of antimicrobial packaging on physicochemical and microbial quality of chicken drumsticks. Food Control. 2015;54:294-9.
    75.
  75. Barraza OAH, Valdez HS, Félix EA, Peralta E. Fabrication of an antimicrobial active packaging and its effect on the growth of Pseudomonas and aerobic mesophilic bacteria in chicken. Vitae. 2015;22(2):111.
    76.
  76. Emam‐Djomeh Z, Moghaddam A, Yasini Ardakani SA. Antimicrobial activity of pomegranate (Punica granatum L.) peel extract, physical, mechanical, barrier and antimicrobial properties of pomegranate peel extract‐incorporated sodium caseinate film and application in packaging for ground beef. Packaging Technology and Science. 2015;28(10):869-81.
    77.
  77. Lara-Lledó M, Olaimat A, Holley RA. Inhibition of Listeria monocytogenes on bologna sausages by an antimicrobial film containing mustard extract or sinigrin. International Journal of Food Microbiology. 2012;156(1):25-31.
    78.
  78. Dehnad D, Mirzaei H, Emam-Djomeh Z, Jafari S-M, Dadashi S. Thermal and antimicrobial properties of chitosan–nanocellulose films for extending shelf life of ground meat. Carbohydrate Polymers. 2014;109:148-54.
    79.
  79. Hu S, Wang H, Han W, Ma Y, Shao Z, Li L. Development of double‐layer active films containing pomegranate peel extract for the application of pork packaging. Journal of Food Process Engineering. 2017; 40(2):e12388.
    80.
  80. Kuuliala L, Pippuri T, Hultman J, Auvinen S-M, Kolppo K, Nieminen T, et al. Preparation and antimicrobial characterization of silver-containing packaging materials for meat. Food Packaging and Shelf Life. 2015;6:53-60.
    81.
  81. Emam‐Djomeh Z, Moghaddam A, Yasini Ardakani SA. Antimicrobial activity of pomegranate (Punica granatum l.) peel extract, physical, mechanical, barrier and antimicrobial properties of pomegranate peel extract‐incorporated sodium caseinate film and application in packaging for   ground   beef.  Packaging Technology and Science.  2015;28(10):869-81.
    82.
  82. Nagarajan M, Benjakul S, Prodpran T, Songtipya P. Effects of bio-nanocomposite films from tilapia and squid skin gelatins incorporated with ethanolic extract from coconut husk on storage stability of mackerel meat powder. Food Packaging and Shelf Life. 2015;6:42-52.
    83.
  83. Azlin-Hasim S, Cruz-Romero MC, Morris MA, Cummins E, Kerry JP. Effects of a combination of antimicrobial silver low density polyethylene nanocomposite films and modified atmosphere packaging on the shelf life of chicken breast fillets. Food Packaging and Shelf Life. 2015;4:26-35.
    84.
  84. Azlin-Hasim S, Cruz-Romero MC, Morris MA, Padmanabhan SC, Cummins E, Kerry JP. The potential application of antimicrobial silver polyvinyl chloride nanocomposite films to extend the shelf-life of chicken breast fillets. Food and Bioprocess Technology. 2016:1-13.
    85.
  85. Wu Y, Luo X, Li W, Song R, Li J, Li Y, et al. Green and biodegradable composite films with novel antimicrobial performance based on cellulose. Food Chemistry. 2016;197:250-6.
    86.
  86. Ruiz-Navajas Y, Viuda-Martos M, Barber X, Sendra E, Perez-Alvarez J, Fernández-López J. Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham. Journal of Food Science and Technology. 2015;52(10):6493-501.
    87.
  87. Krkić N, Lazić V, Savatić S, Šojić B, Petrović L, Šuput D. Application of chitosan coating with oregano essential oil on dry fermented sausage. Journal of Food and Nutrition Research. 2012;51(1).
    88.
  88. Kaewprachu P, Osako K, Benjakul S, Rawdkuen S. Quality attributes of minced pork wrapped with catechin–lysozyme incorporated gelatin film. Food Packaging and Shelf Life. 2015;3:88-96.
    89.
  89. Singh S. characterization and antimicrobial activity of polypropylenes films containing AgSio2, AgZ and Ag-Zn useful for returnable container for seafood distribution. IAFP 2016 Annual Meeting; 2016.
    90.
  90. Remya S, Mohan C, Bindu J, Sivaraman G, Venkateshwarlu G, Ravishankar C. Effect of chitosan-based active packaging film on the keeping quality of chilled stored barracuda fish. Journal of Food Science and Technology. 2016;53(1):685-93.
    91.
  91. Cerisuelo JP, Bermúdez JM, Aucejo S, Catalá R, Gavara R, Hernández-Muñoz P. Describing and modeling the release of an antimicrobial agent from an active PP/EVOH/PP package for salmon. Journal of Food Engineering. 2013;116(2):352-61.
    92.
  92. Rollini M, Nielsen T, Musatti A, Limbo S, Piergiovanni L, Hernandez Munoz P, et al. Antimicrobial performance of two different packaging materials on the microbiological quality of fresh salmon. Coatings. 2016;6(1):6.
    93.
  93. Muppalla SR, Kanatt SR, Chawla S, Sharma A. Carboxymethyl cellulose–polyvinyl alcohol films with clove oil for active packaging of ground chicken meat. Food Packaging and Shelf Life. 2014;2(2):51-8.
    94.
  94. Weng WY, Tao Z, Liu GM, Su WJ, Osako K, Tanaka M, et al. Mechanical, barrier, optical properties and antimicrobial activity of edible films prepared from silver carp surimi incorporated with ε‐polylysine. Packaging Technology and Science. 2014;27(1):37-47.
    95.
  95. Reesha K, Kumar PS, Bindu J, Varghese T. Development and characterization of an LDPE/chitosan composite antimicrobial film for chilled fish storage. International Journal of Biological Macromolecules. 2015;79:934-42.
    96.
  96. Muriel-Galet V, López-Carballo G, Gavara R, Hernández-Muñoz P. Antimicrobial properties of ethylene vinyl alcohol/epsilon-polylysine films and their application in surimi preservation. Food and Bioprocess Technology. 2014;7(12):3548-59.
    97.
  97. Salgado PR, López-Caballero ME, Gómez-Guillén MC, Mauri AN, Montero MP. Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties. Food Hydrocolloids. 2013;33(1):74-84.
    98.
  98. Fernández-Saiz P, Sánchez G, Soler C, Lagaron J, Ocio M. Chitosan films for the microbiological preservation of refrigerated sole and hake fillets. Food Control. 2013;34(1):61-8.
    99.
  99. Shakila RJ, Jeevithan E, Varatharajakumar A, Jeyasekaran G. Suitability of antimicrobial grouper bone gelatin films as edible coatings for vacuum packaged fish steaks. Journal of Aquatic Food Product Technology. 2016;25(5): 724-34.
    100.
  100. Vimaladevi S, Panda SK, Xavier KM, Bindu J. Packaging performance of organic acid incorporated chitosan films on dried anchovy (Stolephorus indicus). Carbohydrate Polymers. 2015;127:189-94.
    101.
  101. Arancibia  M,  Giménez  B,   López-Caballero   M,   Gómez-Guillén  M, 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. 2014;59(2):989-95.
    102.
  102. Muriel-Galet V, López-Carballo G, Gavara R, Hernández-Muñoz P. Antimicrobial effectiveness of lauroyl arginate incorporated into ethylene vinyl alcohol copolymers to extend the shelf-life of chicken stock and surimi sticks. Food and Bioprocess Technology. 2015;8(1):208-17.
    103.
  103. Karakaya Tokur B, Sert F, Aksun ET, Özoğul F. The effect of whey protein isolate coating enriched with thyme essential oils on trout quality at refrigerated storage (4±2°C). Journal of Aquatic Food Product Technology. 2016;25(4): 585-596.
    104.
  104. Nowzari F, Shábanpour B, Ojagh SM. Comparison of chitosan-gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout. Food Chemistry. 2013;141(3):1667-72.
    105.
  105. Wang H, Huang Z, Hu R, He J. Preservative effects of antimicrobial controlled-release coatings containing Tea Polyphenol nanoparticles on tilapia fillets. Manufacturing and Engineering Technology (ICMET 2014): Proceedings of the 2014 International Conference on Manufacturing and Engineering Technology, San-ya, China, October 17-19, 2014; 2014: CRC Press.
    106.
  106. Jasour MS, Ehsani A, Mehryar L, Naghibi SS. Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation. Journal of the Science of Food and Agriculture. 2015;95(6):1373-8.
    107.
  107. Wu J, Ge S, Liu H, Wang S, Chen S, Wang J, et al. Properties and antimicrobial activity of silver carp (Hypophthalmichthys molitrix) skin gelatin-chitosan films incorporated with oregano essential oil for fish preservation. Food Packaging and Shelf Life. 2014;2(1):7-16.
    108.
  108. Patiño JH, Henríquez LE, Restrepo D, Mendoza MP, Lantero MI, García MA. Evaluation of polyamide composite casings with silver–zinc crystals for sausages packaging. Food Packaging and Shelf Life. 2014;1(1):3-9.
    109.
  109. Cushen M, Kerry J, Morris M, Cruz-Romero M, Cummins E. Migration and exposure assessment of silver from a PVC nanocomposite. Food Chemistry. 2013;139(1):389-97.
    110.
  110. Kerry J, O’grady M, Hogan S. Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review. Meat Science. 2006;74(1):113-30.
    111.
  111. Coma V, Freire CS, Silvestre AJ. Recent advances on the development of antibacterial antibacterial activity polysaccharide-based materials biomedical products and devices. Polysaccharides: Bioactivity and Biotechnology. 2015:1751-803.
    112.
  112. Lara-Lledó M, Olaimat A, Holley RA. Inhibition of Listeria monocytogenes on bologna sausages by an antimicrobial film containing mustard extract or sinigrin. International Journal of Food Microbiology. 2012;156(1):25-31.
    113.
  113. Mellinas C, Valdés A, Ramos M, Burgos N, Garrigós MDC, Jiménez A. Active edible films: Current state and future trends. Journal of Applied Polymer Science. 2016;133(2).
    114.
  114. Barraza OAH, Valdez HS, Félix EA, Peralta E. Fabrication of an antimicrobial active packaging and its effect on the growth of Pseudomonas and aerobic mesophilic bacteria in chicken. Vitae. 2015;22(2):111.
    115.
  115. Kuorwel KK, Cran MJ, Sonneveld K, Miltz J, Bigger SW. Antimicrobial activity of biodegradable polysaccharide and protein‐based films containing active agents. Journal of Food Science. 2011;76(3):R90-R102.
    116.
  116. Belyamani I, Prochazka F, Assezat G. Production and characterization of sodium caseinate edible films made by blown-film extrusion. Journal of Food Engineering. 2014;121:39-47.
    117.
  117. Yang H, Wang J, Yang F, Chen M, Zhou D, Li L. Active packaging films from ethylene vinyl alcohol copolymer and clove essential oil as shelf life extenders for grass carp slice. Packaging Technology and Science. 2016;29(7):383-396.
    118.
  118. Appendini P, Hotchkiss JH. Review of antimicrobial food packaging. Innovative Food Science and Emerging Technologies. 2002;3(2):113-26.
    119.
  119. Del Nobile MA, Conte A. Different approaches to manufacturing active films.  Packaging for Food Preservation: Springer; 2013. p. 83-90.
    120.
  120. Takahashi J, Hotta A. Adhesion enhancement of polyolefins by diamond-like carbon coating and photografting polymerization. Diamond and Related Materials. 2012;26:55-9.
    121.
  121. Korolkov IV, Mashentseva AA, Güven O, Taltenov AA. UV-induced graft polymerization of acrylic acid in the sub-microchannels of oxidized PET track-etched membrane. Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms. 2015;365:419-23.
    122.
  122. Shin J, Liu X, Chikthimmah N, Lee YS. Polymer surface modification using uv treatment for attachment of natamycin and the potential applications for conventional food cling wrap (LDPE). Applied Surface Science. 2016;386(15):276-284.
    123.
  123. Natrajan N, Sheldon BW. Efficacy of nisin-coated polymer films to inactivate Salmonella typhimurium on fresh broiler skin. Journal of Food Protection. 2000;63(9):1189-96.
    124.
  124. Franklin NB, Cooksey KD, Getty KJ. Inhibition of Listeria monocytogenes on the surface of individually packaged hot dogs with a packaging film coating containing nisin. Journal of Food Protection. 2004;67(3):480-5.
    125.
  125. Kuuliala L, Pippuri T, Hultman J, Auvinen S-M, Kolppo K, Nieminen T, et al. Preparation and antimicrobial characterization of silver-containing packaging materials for meat. Food Packaging and Shelf Life. 2015;6:53-60.
    126.
  126. Emiroğlu ZK, Yemiş GP, Coşkun BK, Candoğan K. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Science. 2010;86(2):283-8.
    127.
  127. Kurek M, Descours E, Galic K, Voilley A, Debeaufort F. How composition and process parameters affect volatile active compounds in biopolymer films. Carbohydrate Polymers. 2012;88(2):646-56.
    128.
  128. Woranuch S, Yoksan R, Akashi M. Ferulic acid-coupled chitosan: Thermal stability and utilization as an antioxidant for biodegradable active packaging film. Carbohydrate Polymers. 2015;115:744-51.
    129.
  129. Wang H, Huang Z, Hu R, He J, editors. Preservative effects of antimicrobial controlled-release coatings containing Tea Polyphenol nanoparticles on tilapia fillets. Manufacturing and Engineering Technology (ICMET 2014): Proceedings of the 2014 International Conference on Manufacturing and Engineering Technology, San-ya, China, October 17-19, 2014; 2014: CRC Press.
    130.
  130. Mascheroni E, Guillard V, Nalin F, Mora L, Piergiovanni L. Diffusivity of propolis compounds in Polylactic acid polymer for the development of anti-microbial packaging films. Journal of Food Engineering. 2010;98(3):294-301.
    131.
  131. Cerisuelo JP, Bermúdez JM, Aucejo S, Catalá R, Gavara R, Hernández-Muñoz P. Describing and modeling the release of an antimicrobial agent from an active PP/EVOH/PP package for salmon. Journal of Food Engineering. 2013;116(2):352-61.
    132.
  132. Restuccia D, Spizzirri UG, Parisi OI, Cirillo G, Curcio M, Iemma F, et al. New EU regulation aspects and global market of active and intelligent packaging for food industry applications. Food Control. 2010;21(11):1425-35.
    133.

Related articles

The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2024

Home| Login| About Us| Contact Us|
[فارسی] [العربية] [fa] [ar]