Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservation

Detalhes bibliográficos
Autor(a) principal: Mendes, Cíntia G.
Data de Publicação: 2023
Outros Autores: Martins, Joana T., Lüdtke, Fernanda Luisa, Geraldo, Ana, Pereira, Alfredo, Vicente, A. A., Vieira, Jorge M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://hdl.handle.net/1822/83792
Resumo: Ecological and safe packaging solutions arise as pivotal points in the development of an integrated system for sustainable meat production. The aim of this study was to assess the effect of a combined chitosan (Ch) + green tea extract (GTE) + essential oil (thyme oil, TO; flaxseed oil, FO; or oregano oil, OO) coating on the safety and quality of vacuum-packaged beef during storage at 4 °C. An optimized bio-based coating formulation was selected (2% Ch + 2% GTE + 0.1% FO) to be applied to three fresh beef cuts (shoulder, Sh; knuckle, Kn; Striploin, St) based on its pH (5.8 ± 0.1), contact angle (22.3 ± 0.4°) and rheological parameters (viscosity=0.05 Pa.s at shear rate > 20 s−1). Shelf-life analysis showed that the Ch–GTE–FO coating delayed lipid oxidation and reduced total viable counts (TVC) and Enterobacteriaceae growth compared with uncoated beef samples over five days. In addition, Ch–GTE–FO coating decreased total color changes of beef samples (e.g., ∆E*=9.84 and 3.94, for non-coated and coated Kn samples, respectively) for up to five days. The original textural parameters (hardness, adhesiveness and springiness) of beef cuts were maintained during storage when Ch–GTE–FO coating was applied. Based on the physicochemical and microbial characterization results, the combination of the Ch–GTE–FO coating developed was effective in preserving the quality of fresh beef cuts during refrigerated storage along with vacuum packaging.
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spelling Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservationPackagingMeatEssential oilsTextural parametersLipid oxidationShelf-life analysisScience & TechnologyEcological and safe packaging solutions arise as pivotal points in the development of an integrated system for sustainable meat production. The aim of this study was to assess the effect of a combined chitosan (Ch) + green tea extract (GTE) + essential oil (thyme oil, TO; flaxseed oil, FO; or oregano oil, OO) coating on the safety and quality of vacuum-packaged beef during storage at 4 °C. An optimized bio-based coating formulation was selected (2% Ch + 2% GTE + 0.1% FO) to be applied to three fresh beef cuts (shoulder, Sh; knuckle, Kn; Striploin, St) based on its pH (5.8 ± 0.1), contact angle (22.3 ± 0.4°) and rheological parameters (viscosity=0.05 Pa.s at shear rate > 20 s−1). Shelf-life analysis showed that the Ch–GTE–FO coating delayed lipid oxidation and reduced total viable counts (TVC) and Enterobacteriaceae growth compared with uncoated beef samples over five days. In addition, Ch–GTE–FO coating decreased total color changes of beef samples (e.g., ∆E*=9.84 and 3.94, for non-coated and coated Kn samples, respectively) for up to five days. The original textural parameters (hardness, adhesiveness and springiness) of beef cuts were maintained during storage when Ch–GTE–FO coating was applied. Based on the physicochemical and microbial characterization results, the combination of the Ch–GTE–FO coating developed was effective in preserving the quality of fresh beef cuts during refrigerated storage along with vacuum packaging.This research was funded by ETHICAL MEAT—Integrated System for Sustainable Meat Production project (POCI-01-0247-FEDER-072254), co-financed by the European Regional Development Fund (ERDF) through Compete 2020–Competitiveness and Internationalisation Operational Programme (POCI). This work was also financially supported by FCT under the scope of the strategic funding of UIDB/04469/2020 unit, and by LABBELS—Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020.info:eu-repo/semantics/publishedVersionMultidisciplinary Digital Publishing Institute (MDPI)Universidade do MinhoMendes, Cíntia G.Martins, Joana T.Lüdtke, Fernanda LuisaGeraldo, AnaPereira, AlfredoVicente, A. A.Vieira, Jorge M.2023-03-292023-03-29T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/83792engMendes, Cíntia G.; Martins, Joana T.; Ludtke, Fernanda; Geraldo, Ana; Pereira, Alfredo; Vicente, António A.; Vieira, J., Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservation. Foods, 12(7), 1447, 20232304-815810.3390/foods120714471447https://www.mdpi.com/journal/foodsinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-23T01:36:30Zoai:repositorium.sdum.uminho.pt:1822/83792Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:47:57.540960Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservation
title Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservation
spellingShingle Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservation
Mendes, Cíntia G.
Packaging
Meat
Essential oils
Textural parameters
Lipid oxidation
Shelf-life analysis
Science & Technology
title_short Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservation
title_full Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservation
title_fullStr Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservation
title_full_unstemmed Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservation
title_sort Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservation
author Mendes, Cíntia G.
author_facet Mendes, Cíntia G.
Martins, Joana T.
Lüdtke, Fernanda Luisa
Geraldo, Ana
Pereira, Alfredo
Vicente, A. A.
Vieira, Jorge M.
author_role author
author2 Martins, Joana T.
Lüdtke, Fernanda Luisa
Geraldo, Ana
Pereira, Alfredo
Vicente, A. A.
Vieira, Jorge M.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Mendes, Cíntia G.
Martins, Joana T.
Lüdtke, Fernanda Luisa
Geraldo, Ana
Pereira, Alfredo
Vicente, A. A.
Vieira, Jorge M.
dc.subject.por.fl_str_mv Packaging
Meat
Essential oils
Textural parameters
Lipid oxidation
Shelf-life analysis
Science & Technology
topic Packaging
Meat
Essential oils
Textural parameters
Lipid oxidation
Shelf-life analysis
Science & Technology
description Ecological and safe packaging solutions arise as pivotal points in the development of an integrated system for sustainable meat production. The aim of this study was to assess the effect of a combined chitosan (Ch) + green tea extract (GTE) + essential oil (thyme oil, TO; flaxseed oil, FO; or oregano oil, OO) coating on the safety and quality of vacuum-packaged beef during storage at 4 °C. An optimized bio-based coating formulation was selected (2% Ch + 2% GTE + 0.1% FO) to be applied to three fresh beef cuts (shoulder, Sh; knuckle, Kn; Striploin, St) based on its pH (5.8 ± 0.1), contact angle (22.3 ± 0.4°) and rheological parameters (viscosity=0.05 Pa.s at shear rate > 20 s−1). Shelf-life analysis showed that the Ch–GTE–FO coating delayed lipid oxidation and reduced total viable counts (TVC) and Enterobacteriaceae growth compared with uncoated beef samples over five days. In addition, Ch–GTE–FO coating decreased total color changes of beef samples (e.g., ∆E*=9.84 and 3.94, for non-coated and coated Kn samples, respectively) for up to five days. The original textural parameters (hardness, adhesiveness and springiness) of beef cuts were maintained during storage when Ch–GTE–FO coating was applied. Based on the physicochemical and microbial characterization results, the combination of the Ch–GTE–FO coating developed was effective in preserving the quality of fresh beef cuts during refrigerated storage along with vacuum packaging.
publishDate 2023
dc.date.none.fl_str_mv 2023-03-29
2023-03-29T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/1822/83792
url https://hdl.handle.net/1822/83792
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Mendes, Cíntia G.; Martins, Joana T.; Ludtke, Fernanda; Geraldo, Ana; Pereira, Alfredo; Vicente, António A.; Vieira, J., Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservation. Foods, 12(7), 1447, 2023
2304-8158
10.3390/foods12071447
1447
https://www.mdpi.com/journal/foods
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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