Use of Edible Film Incorporated with Parijoto Fruit Extract (Medinilla speciosa Blume) to Inhibit Microbiological and Oxidative Damages of Sausages

This study investigates the impact of dipping in food-grade citric acid on the shelf-life extension of fresh camel meat stored at refrigeration temperature. Fresh camel meat slices were treated with citric acid at concentrations of 0.5%, 1.0%, and 1.5%. The samples were then drip-dried packed into the vinyl acetate packs (VAP) and stored in a refrigerator at 5°C for 15 days. The parameters studied included pH, water activity, Hunter color values, thiobarbituric acid reactive substances (TBARS) values, and total plate count (TPC). The pH of the treated samples decreased in comparison with the initial value of 5.30 (untreated sample) to a range within 4.20–4.47. The treated samples showed lower water activity values (0.95–0.99) than the control samples (0.97–0.987), especially the samples treated with 1.5% citric acid (0.95). The water activity (aw) values did not significantly differ among the treated samples. The control sample had an initial a* (a* — redness as per the colour chart) value of 16.4. Dipping the samples in citric acid significantly reduced the a* values to a range of 7.3 to 11.6. The red colour values in the control sample decreased during its storage to a range of 12.8 to 14.3. On the first day of treatment, the control sample exhibited a TBARS value of 0.26 mg/kg MA, which was significantly higher than that of the treated samples. The samples dipped in a 1.00% acid solution demonstrated the lowest TBARS values at 0.12 mg/kg MA. The TBARS values levels for the samples treated with 0.5%, 1.0%, and 1.00% citric acid were generally low, peaking at 0.23 to 0.29 mg of malondialdehyde/kg after 15 days. The control sample exhibited a total plate count (TPC) of 5.3 CFU/g, with no significant difference observed between the control sample and the sample treated with 0.5% citric acid. No microorganisms were detected on the first day in camel meat samples treated with citric acid at concentrations of 1.0% and 1.5%. At the end of the storage period, the TPC levels in acid-treated samples remained below 107 CFU/g on days 5th, 10th, and 15th. The shelf life of the treated camel meat was extended to 15 days.

Gelatin-kappa-carrageenan-based edible film incorporated with ethanol extracts from Premna microphylla Turcz leaves for preservation of sailfish fillets

Abstract. Qoeroti B, Pangstuti A, Susilowati A. 2021. Application of edible film incorporated with Portulaca oleracea extract to inhibit microbiological and oxidative damage in sausages. Biodiversitas 22: 3556-3561. Environmental pollution by plastic from food packaging can be reduced by applying edible film as a biodegradable casing and safe for consumption. Utilization of Indonesia's biodiversity, especially purslane plants (Portulaca oleracea L.) at Boyolali, Central Java, Indonesia as an antimicrobial compound that can improve the quality of chitosan edible films. This study aims to determine the effect of purslane extract (Portulaca oleracea L.) as an antibacterial, antifungal, and antioxidant agent in edible films in inhibiting microbiological and oxidative damage to sausages. The film was made by mixing the extract (0%; 2.5%; 5%; 10%) into the chitosan solution and sorbitol, then applied to casing the sausage. The sausage was then stored at room temperature (27°C) and in refrigerator (4°C). Sausage quality testing was carried out on days 0; 3; 6; 9; 12; 15 during storage, including determination of Total Plate Count, Yeast Mold Count, and thiobarbituric acid test. The results of tensile strength, water vapor permeability, elongation, antioxidant, FTIR film, and morphology observed by using SEM of the films with and without the purslane extract addition were different. After 15 days of storage, Kruskal-Wallis analysis also revealed that the addition of purslane extract significantly inhibited the growth of microorganisms and oxidative damage to sausages.

Properties and antimicrobial activity of edible films incorporated with kiam wood ( Cotyleobium lanceotatum) extract

This research aims to investigate the ability of packaging edible film made from taro starch and claw gelatin chicken in dry instant noodles, and to determine the effect of storing packaged noodle seasoning with edible films made from taro starch and claw gelatin chicken. This research employed a Completely Randomized Design (CRD) with five levels and three replications. The results of the observational data were analyzed using ANOVA, and the DMRT was further tested at a significance level of 1%. Treatment in research involves storing noodle seasoning with packaging that is edible for 1, 4, 7, 10, and 13 days. Research results show that packaging season noodles with edible film during storage very real effect on water content, solubility, humidity, and total plate count (TPC). Edible film of taro starch and claw gelatin chicken is effective for packaging dry noodles in a temperature-controlled space for 1 to 4 days, with a water content of 20.96%, solubility of 15.74 minutes, humidity of 0.02g, and a total plate count (TPC) of 1.08 x 10^4 colonies/g. Noodle seasoning packaged with edible film has a detrimental effect on storage at room temperature, causing damage. Season noodles with edible packaging film after long storage for 7 days (treatment), especially focusing on water content and total plate count (TPC), with a water content of 23.06% and a total plate count (TPC) of 5.8 x 10^4 colonies/g. Contribution to Sustainable Development Goals (SDGs):SDG 3 – Good Health and WellSDG 9 – Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 15 – Life on Land

Hilsa (Tenualosa ilisha) is the national fish and geographical indication (GI) product of Bangladesh. Salting is the most suitable and oldest method of Hilsa preservation in Bangladesh. The quality of the traditionally salted dried fish in retail markets of Bangladesh is doubtful. This study aimed to assess the organoleptic, nutritional, biochemical, and safety attributes of dry-salted Hilsa. Organoleptic characteristics, nutritional (proximate composition, salt content), biochemical (pH, total volatile basenitrogen (TBV-N), thiobarbituric acid reactive substances (TBARS)), and safety attributes (total plate count, presence of coliform bacteria, Salmonella-Shigella, Staphylococcus, enteropathogenic Vibrio, and heavy metals: Hg, Cd, Cr, Pb, Ni, Cu, Zn) of dry-salted Hilsa was analyzed by standard methods. The product was organoleptically acceptable (defect point score: 2.65). Moisture (48.16%), protein (29.95%), lipid (4.36%), ash (17.53%), and salt (17.90%) content showed that the product was highly nutritious for human consumption. The pH, TVB-N, and TBARS values were 6.21, 83.25 mg N/100 g, and 4.18 mg MDA/Kg, respectively. Total plate count, coliform, Staphylococcus bacteria were 7.87×104 , 6.96×103 , and 2.70×103 CFU/g, respectively, indicating that the microbiological quality of the product was not satisfactory. However, Salmonella-Shigella and Enteropathogenic Vibrio were not found in the samples. Amounts of Hg, Cd, Cr, Pb, Ni, Cu, and Zn were 0.00005, 0.00004, 0.00112, 0.00102, 0.00134, 0.00167, and 0.00045 µg/g, respectively; which were within safety limit for human consumption. To improve the quality of dry-salted Hilsa, processors, sellers, and other stakeholders should be trained up properly.

The effect of carboxymethyl cellulose (CMC) edible films containing rosemary extracts for shelf-life extension of beef was evaluated over 12-days storage at refrigerated temperature (4 °C). The beef samples were analyzed periodically for microbiological (total plate count), chemical characteristics, such as pH value, colour, thiobarbituric acid-reactive substances value (TBARS) and total volatile basic nitrogen (TVB-N). The results indicated that filming treatments retarded the decay of beef compared to control group (P < 0.05). And films incorporated with rosemary extracts mostly efficiently inhibited the growth of total plate counts (P < 0.05), also predominantly reduced chemical spoilage, reflected in pH, a*-value, TBARS value and TVB-N (P < 0.05). The results of this study suggested that the antimicrobial and antioxidant activities of rosemary extracts were expressed in a CMC based edible film, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

The aqueous extract from the peel of different pomegranate varieties of the Himalayan region was analyzed for total phenols, total flavonoids, and total radical scavenging capacity, and its effect on ground buffalo meat was studied under storage at 4 °C to note the changes in Peroxide value (PV), Thiobarbituric acid reactive substances (TBARS) value and the total plate count. The pomegranate peel extract (PPE) from Ganesh variety exhibited the maximum content for polyphenols and antioxidant activity. The peak value of PV was observed in 6th, 10th, 12th, and 14th days, and the TBARS value reached its threshold value in the 10th, 14th, 16th, and 20th days of storage for control, 0.01% BHT, 1% PPE, and 1.5% PPE added samples, respectively. The total plate count was significantly controlled by both PPE (1% and 1.5%) added samples exceeding the limit in 20 days. In conclusion, the PPE of 1% and 1.5% of the Ganesh variety significantly improved the preservation of ground buffalo meat under refrigeration.

The packaging protects food from actions of external agents, from alterations and contaminations, in addition to adulteration. Edible films are structures produced from biopolymers, which can replace non-biodegradable packaging. These films have been formulated with naturally polymers of polysaccharides, lipids and proteins, isolated or combined with each other. Edible films produced with polysaccharides and proteins are transparent and flexible, although proteins films are less resistant. They act as a barrier, protecting food and increasing shelf life. Additionally, they can carry antimicrobial and antioxidant compounds, being called active films. The antioxidant power is proportional to the amount of the compound added. Natural extracts such as green tea, cloves, ginger and others can be incorporated into the films, wich could improving the mechanical properties of the films and the characteristics of the food. The use of active edible films has been evaluated in the meat industry as an alternative packaging. This review aims to address the use of edible films added with vegetable compounds, with antimicrobial and antioxidant activity, applied to meat products.

1. An experiment was carried out with male broiler chicks to evaluate the combined effect of two concentrations of vitamin A (1.032 and 10.32 mg retinyl acetate/kg diet) and two concentrations of vitamin E (0 and 150 mg a‐tocopheryl acetate/kg diet) on the oxidative stability of the drumstick meat of broiler chickens. The experimental diets were fed from 1 to 42 d of age. The oxidative stability, evaluated by thiobarbituric acid reactive substances (TBARS) values, was determined after 125 d of storage at — 18°C. 2. TBARS values were very low and not significantly affected by dietary vitamins A and E or their combinations. However, the TBARS values in the meat of birds fed on the vitamin E‐free diets, but not on the vitamin E‐supplemented diets, were markedly increased after using an accelerated test of oxidation of the meat lipids by incubation. This resulted in a significant (P< 0.001) difference from vitamin E supplementation. Vitamin A, alone or in combination with vitamin E, did not affect TBARS values found after incubation. 3. It is concluded that vitamin A at the concentrations used had no effect on the oxidative stability of the meat, in contrast to the protective effect of vitamin E, and that there is no interaction between the effect of these two vitamins on meat stability.

The changes in storage loss, water distribution status, gel characteristics, thiobarbituric acid reactive substances (TBARSs), total volatile basic nitrogen, and total plate count of cooked reduced-phosphate silver carp surimi batter during cold storage at 4 °C were investigated. The storage loss, content of free water, pH, hardness, TBARSs, total volatile basic nitrogen value, and total plate count of all cooked silver carp surimi batters significantly increased (p < 0.05) with an increase in cold storage time. Meanwhile, the content of immobilized water, whiteness, springiness, and cohesiveness significantly decreased (p < 0.05). At the same cold storage time, the sample of cooked reduced-phosphate silver carp surimi batter had lower water mobility, darker color, and better texture characteristics than the cooked silver carp surimi batter without potassium bicarbonate; however, the values of TBARSs, total volatile basic nitrogen, and total plate count were not significantly different (p > 0.05). This meant that there was no difference between potassium bicarbonate and sodium tripolyphosphate in antioxidant and antibacterial activity during the cold storage of silver carp surimi batter. To summarize, the use of potassium bicarbonate instead of sodium tripolyphosphate could produce cooked reduced-phosphate silver carp surimi batter with better water-holding capacity and gel characteristics during cold storage.

Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation

ObjectiveIn this study, the effects of vacuum (VP) and high-oxygen modified atmosphere (80% O2+20% CO2) packaging (HiOx-MAP) on physico-chemical and microbiological properties of minced water buffalo meat were investigated.MethodsAfter minced meat preparation, samples were packaged under VP and HiOx-MAP and stored at 2°C±0.5°C for 14 days. Samples taken on certain days were subjected to total aerobic mesophilic bacteria, total aerobic psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae and yeast-mold counts as well as pH, color (L*, a*, and b*) and thiobarbituric acid reactive substances (TBARS) analyses.ResultsIn minced water buffalo meat packaged under HiOx-MAP, TBARS value exceeded 1 mg malondialdehyde/kg on the 4th day of the storage. In VP samples, TBARS value remained close to initial TBARS value during storage. According to the findings, a* value was determined to be high in the HiOx-MAP samples within initial days of the storage. However, no significant changes in a* value were observed in VP samples during storage. In contrast, the mean value of L* was detected as higher in HiOx-MAP sample than VP samples. The count of psychrotrophic bacteria increased more than that of mesophilic bacteria during storage. The growth of Enterobacteriaceae and Pseudomonas was delayed in both the packaging methods. However, lactic acid bacteria exhibited more growth in VP samples compared to MAP samples.ConclusionThe lipid oxidation proceeded faster than expected in minced water buffalo meat packed with HiOx-MAP method. This situation adversely affected the a* value. On the other hand, similar microbiological results were obtained in both packing methods.

In recent years, the packaging industry has also started to research new technologies due to increased consumer demand for the minimally processed foods. One of these new technologies is edible films and coatings produced from natural polymers such as protein, polysaccharide, and lipid derived which are biodegradable and could be used as active packaging material. Researches on the use of edible films as packaging materials continue because of the potential of these films to enhance food quality, food safety, and product shelf life. Edible films and coatings have many advantages such as biodegradability, edibility, bio-compatibility with aesthetic appearance and barrier properties against oxygen, ability to resist physical stress. Edible films and coatings are also can be used as a carrier of natural or chemical antimicrobial agents such as organic acids, chitosan, nisin, lactoperoxidase system, and some other plant extracts and essential oils. So they may reduce the risks of growth of spoilage or pathogenic microorganisms in foods by the addition of antimicrobial substances in edible films and coatings and so can prolong the shelf life of foods. Choosing the active antimicrobial is important to prolong shelf life. For effective antimicrobial selection, some possible interactions must be considered such as between the target microorganisms and antimicrobial, film-forming biopolymer, and other food components. In recent years, effective results have been achieved by using antimicrobial edible films and coatings and some model systems have established. In this chapter, the history of antimicrobial edible films and coatings, evaluation of edible packaging performance, characteristics of biopolymers and antimicrobial substances which are used for preparation of antimicrobial edible film coatings, functional properties, legal and economic aspects, some food applications, and the place and importance of antimicrobial edible films and coatings in future reviewed.

Preparation and characterization of chitosan-based edible active films incorporated with Sargassum pallidum polysaccharides by ultrasound treatment