Journal ArticleDOI
Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat
TLDR
In this paper, a novel biodegradable coating embedded with nano-encapsulated Satureja khuzestanica essential oils (SKEO) was proposed for lamb.About:
This article is published in Food Control.The article was published on 2018-09-01. It has received 205 citations till now.read more
Citations
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Journal ArticleDOI
Edible films/coating with tailored properties for active packaging of meat, fish and derived products
Pramila Umaraw,Paulo E.S. Munekata,Akhilesh K. Verma,Francisco J. Barba,V. P. Singh,Pavan Kumar,José M. Lorenzo +6 more
TL;DR: In this paper, a review reinforces the benefits of active films and coatings incorporated with natural extracts, essential oils, natural polymers, protein hydrolysates, enzymes, and nanocomponents (materials and emulsions) to extend the shelf life of both fresh and processed meat and fish.
Journal ArticleDOI
Antimicrobial-loaded nanocarriers for food packaging applications.
TL;DR: Nanoencapsulation approaches provide many advantages including protection against environmental stresses, release control, and improving the solubility and absorption of natural antimicrobial agents in AP, which are the main achievements overcoming the barriers for using natural antimicrobials in food packaging.
Journal ArticleDOI
Biodegradable Antimicrobial Food Packaging: Trends and Perspectives
Ludmila Motelica,Denisa Ficai,Anton Ficai,Ovidiu Oprea,Durmus Alpaslan Kaya,Ecaterina Andronescu +5 more
TL;DR: This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.
Journal ArticleDOI
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products.
Mirian Pateiro,Paulo E.S. Munekata,Anderson S. Sant'Ana,Rubén Domínguez,David Rodríguez-Lázaro,José M. Lorenzo +5 more
TL;DR: Intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product.
Journal ArticleDOI
Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products
TL;DR: In this article, the nano-emulsion incorporated with the mixture of star anise essential oil, polylysine and nisin was used for active coating of Yao meat, which showed good stability with the smallest particle size (97.1 ± 0.8 nm) in 45 days.
References
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Recent advances with liposomes as pharmaceutical carriers.
TL;DR: For further successful development of this field, promising trends must be identified and exploited, albeit with a clear understanding of the limitations of these approaches.
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Chitosan disrupts the barrier properties of the outer membrane of gram-negative bacteria.
TL;DR: Electron microscopy showed that chitosan caused extensive cell surface alterations and covered the OM with vesicular structures, explaining the loss of the barrier function of the outer membrane, which makes chitOSan a potentially useful indirect antimicrobial for food protection.
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Study on antimicrobial activity of chitosan with different molecular weights
Lian-Ying Zheng,Jiang-Feng Zhu +1 more
TL;DR: In this paper, the antimicrobial activity of chitosan of different molecular weights (MW) was investigated, and the effect of the concentration and MW on E. coli and Staphylococcus aureus was investigated.
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Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
TL;DR: The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.
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Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
TL;DR: In this article, a terpenes mixture and d-limonene were encapsulated into nano-emulsions based on food-grade ingredients, prepared by high pressure homogenization at 300 MPa.