Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef. (May 2020)

• Record Type: Journal Article
• Authors: Mehdizadeh, Tooraj; Tajik, Hossein; Langroodi, Ali Mojaddar; Molaei, Rahim; Mahmoudian, Alireza
• Is Part Of: Meat science. Volume 163(2020)
• Publication Date: 2020-05
• Subjects: Chitosan -- Starch -- Composite film -- Pomegranate peel extract -- Thymus kotschyanus essential oil; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2020.108073
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The aim of the current study was to investigate the effects of pomegranate peel extract (PPE) and chitosan-starch (CH-S) composite film incorporated with Thymus kotschyanus essential oil (TEO) on the shelf-life of beef during storage period of 21 days at 4 °C. The physico-mechanical parameters, the color and Fourier Transform Infrared spectra values of the films were determined. Changes in odor, color, pH, thiobarbituric value for lipid oxidation levels and Pseudomonas spp. total viable counts, lactic acid and Listeria monocytogenes were determined during the storage time. All treated films showed lower elongation, strength and transparency values compared with chitosan - starch (CH-S) group. Results showed that CH-S-PPE 1%-TEO 2% treatment had the highest inhibition effect against L. monocytogenes . The bacterial counts and lipid oxidation were successfully inhibited using PPE and TEO. CH-S-PPE 1% group containing up to 2% TEO had the best acceptable sensory characteristic. Beef samples wrapped with CH-S film containing PPE and TEO also had longer shelf life. Graphical abstract: Unlabelled Image Highlights: Pomegranate peel extract and Thymus kotschyanus essential oil were incorporated to chitosan-starch composite films. CH-S + PPE + TEO films had antibacterial properties against several spoilage bacteria and Listeria monocytogenes . The addition of PPE and TEO enhanced the antioxidant activity of CH-S films. CH-S films incorporated with PPE and TEO extended the shelf life of meat.