Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled pork
Meat safety and quality are the main concerns of consumers in the present food market. Chitosan-gelatin edible coatings containing nano-encapsulated clove ethanol extracts (CNPs), designated as CHI-GEL-CNPs, on the quality preservation of chilled pork were studied. Results showed that the mean parti...
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| Veröffentlicht in: | Meat science 2023-10, Vol.204, p.109288-109288, Article 109288 |
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| creator | Lv, Yifei Deng, Yuzhen Wang, Mingru Li, Cuiping Xie, Peng Sun, Baozhong Yang, Xiaoxi Lang, Yumiao |
| description | Meat safety and quality are the main concerns of consumers in the present food market. Chitosan-gelatin edible coatings containing nano-encapsulated clove ethanol extracts (CNPs), designated as CHI-GEL-CNPs, on the quality preservation of chilled pork were studied. Results showed that the mean particle diameters of CNPs were 346.15 ± 37.30 nm. Nano-modification improved the antibacterial activity of free clove ethanol extract. The increasing rate order of TVB-N and TBARS was CHI-GEL-CNPs < CHI-GEL-Clove < CHI-GEL < CHI < CON group. The CHI-GEL-CNPs coating inhibited the elevation of pH and total viable count (TVC) of chilled pork. The TVB-N and TVC values demonstrated that the CHI-GEL-CNPs coating effectively extended the shelf life of chilled pork up to 13 days. In addition, the sensory properties of CHI-GEL-CNPs chilled pork loins were superior to that of control samples. Therefore, the developed CHI-GEL-CNPs coatings have great promise as a nanocomposite for meat preservation.
•Chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract (CNPs) prolong the shelf life of pork meat.•CHI-GEL-CNPs coating showed strong antibacterial effects on chilled pork.•CHI-GEL-CNPs coating showed a powerful antioxidant effect on chilled pork.•CHI-GEL-CNPs coating could maintain the sensory properties of chilled pork. |
| doi_str_mv | 10.1016/j.meatsci.2023.109288 |
| format | Article |
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•Chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract (CNPs) prolong the shelf life of pork meat.•CHI-GEL-CNPs coating showed strong antibacterial effects on chilled pork.•CHI-GEL-CNPs coating showed a powerful antioxidant effect on chilled pork.•CHI-GEL-CNPs coating could maintain the sensory properties of chilled pork.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2023.109288</identifier><identifier>PMID: 37517170</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Antioxidant ; Chitosan ; Clove ethanol extract ; Edible coating ; Meat preservation</subject><ispartof>Meat science, 2023-10, Vol.204, p.109288-109288, Article 109288</ispartof><rights>2023 Elsevier Ltd</rights><rights>Copyright © 2023 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-8bdb7604d38979451767097b793d97aa156ddbb9dcf26396bdbe8caaed74cda63</citedby><cites>FETCH-LOGICAL-c365t-8bdb7604d38979451767097b793d97aa156ddbb9dcf26396bdbe8caaed74cda63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2023.109288$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27926,27927,45997</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37517170$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lv, Yifei</creatorcontrib><creatorcontrib>Deng, Yuzhen</creatorcontrib><creatorcontrib>Wang, Mingru</creatorcontrib><creatorcontrib>Li, Cuiping</creatorcontrib><creatorcontrib>Xie, Peng</creatorcontrib><creatorcontrib>Sun, Baozhong</creatorcontrib><creatorcontrib>Yang, Xiaoxi</creatorcontrib><creatorcontrib>Lang, Yumiao</creatorcontrib><title>Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled pork</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Meat safety and quality are the main concerns of consumers in the present food market. Chitosan-gelatin edible coatings containing nano-encapsulated clove ethanol extracts (CNPs), designated as CHI-GEL-CNPs, on the quality preservation of chilled pork were studied. Results showed that the mean particle diameters of CNPs were 346.15 ± 37.30 nm. Nano-modification improved the antibacterial activity of free clove ethanol extract. The increasing rate order of TVB-N and TBARS was CHI-GEL-CNPs < CHI-GEL-Clove < CHI-GEL < CHI < CON group. The CHI-GEL-CNPs coating inhibited the elevation of pH and total viable count (TVC) of chilled pork. The TVB-N and TVC values demonstrated that the CHI-GEL-CNPs coating effectively extended the shelf life of chilled pork up to 13 days. In addition, the sensory properties of CHI-GEL-CNPs chilled pork loins were superior to that of control samples. Therefore, the developed CHI-GEL-CNPs coatings have great promise as a nanocomposite for meat preservation.
•Chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract (CNPs) prolong the shelf life of pork meat.•CHI-GEL-CNPs coating showed strong antibacterial effects on chilled pork.•CHI-GEL-CNPs coating showed a powerful antioxidant effect on chilled pork.•CHI-GEL-CNPs coating could maintain the sensory properties of chilled pork.</description><subject>Antioxidant</subject><subject>Chitosan</subject><subject>Clove ethanol extract</subject><subject>Edible coating</subject><subject>Meat preservation</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNqFkU9v3CAQxVGVqtmm_QiNfMzFWzC2gVMURekfKVIv7RlhGG_YsrABNmoO_e4daze59jQwvPcGfhDyidE1o2z8vF3vwNRi_bqjHcee6qR8Q1ZMCt72jMszsqKcqpaJnp6T96VsKaWMd_IdOediYIIJuiJ_7-YZbG3S3NgHX1Mxsd1AMNVHaMD5KUBj07LdYI3V-Lgso4mphWjNvhxQDK6xIT2hoz7gSWjgT81miY3oCq4pNWWzgdOYENCwT_n3B_J2NqHAx1O9IL--3P28_dbe__j6_fbmvrV8HGorJzeJkfaOSyVUj3cfBVViEoo7JYxhw-jcNCln527kakQ5SGsMONFbZ0Z-Qa6OufucHg9Qqt75YiEEEyEdiu5k31OFkQNKh6PU5lRKhlnvs9-Z_KwZ1Qt5vdUn8nohr4_k0Xd5GnGYduBeXS-oUXB9FAA-9MlD1hiBCBFyxh_QLvn_jPgHfHaaCg</recordid><startdate>202310</startdate><enddate>202310</enddate><creator>Lv, Yifei</creator><creator>Deng, Yuzhen</creator><creator>Wang, Mingru</creator><creator>Li, Cuiping</creator><creator>Xie, Peng</creator><creator>Sun, Baozhong</creator><creator>Yang, Xiaoxi</creator><creator>Lang, Yumiao</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202310</creationdate><title>Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled pork</title><author>Lv, Yifei ; Deng, Yuzhen ; Wang, Mingru ; Li, Cuiping ; Xie, Peng ; Sun, Baozhong ; Yang, Xiaoxi ; Lang, Yumiao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-8bdb7604d38979451767097b793d97aa156ddbb9dcf26396bdbe8caaed74cda63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Antioxidant</topic><topic>Chitosan</topic><topic>Clove ethanol extract</topic><topic>Edible coating</topic><topic>Meat preservation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lv, Yifei</creatorcontrib><creatorcontrib>Deng, Yuzhen</creatorcontrib><creatorcontrib>Wang, Mingru</creatorcontrib><creatorcontrib>Li, Cuiping</creatorcontrib><creatorcontrib>Xie, Peng</creatorcontrib><creatorcontrib>Sun, Baozhong</creatorcontrib><creatorcontrib>Yang, Xiaoxi</creatorcontrib><creatorcontrib>Lang, Yumiao</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lv, Yifei</au><au>Deng, Yuzhen</au><au>Wang, Mingru</au><au>Li, Cuiping</au><au>Xie, Peng</au><au>Sun, Baozhong</au><au>Yang, Xiaoxi</au><au>Lang, Yumiao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled pork</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2023-10</date><risdate>2023</risdate><volume>204</volume><spage>109288</spage><epage>109288</epage><pages>109288-109288</pages><artnum>109288</artnum><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>Meat safety and quality are the main concerns of consumers in the present food market. Chitosan-gelatin edible coatings containing nano-encapsulated clove ethanol extracts (CNPs), designated as CHI-GEL-CNPs, on the quality preservation of chilled pork were studied. Results showed that the mean particle diameters of CNPs were 346.15 ± 37.30 nm. Nano-modification improved the antibacterial activity of free clove ethanol extract. The increasing rate order of TVB-N and TBARS was CHI-GEL-CNPs < CHI-GEL-Clove < CHI-GEL < CHI < CON group. The CHI-GEL-CNPs coating inhibited the elevation of pH and total viable count (TVC) of chilled pork. The TVB-N and TVC values demonstrated that the CHI-GEL-CNPs coating effectively extended the shelf life of chilled pork up to 13 days. In addition, the sensory properties of CHI-GEL-CNPs chilled pork loins were superior to that of control samples. Therefore, the developed CHI-GEL-CNPs coatings have great promise as a nanocomposite for meat preservation.
•Chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract (CNPs) prolong the shelf life of pork meat.•CHI-GEL-CNPs coating showed strong antibacterial effects on chilled pork.•CHI-GEL-CNPs coating showed a powerful antioxidant effect on chilled pork.•CHI-GEL-CNPs coating could maintain the sensory properties of chilled pork.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>37517170</pmid><doi>10.1016/j.meatsci.2023.109288</doi><tpages>1</tpages></addata></record> |
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| subjects | Antioxidant Chitosan Clove ethanol extract Edible coating Meat preservation |
| title | Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled pork |
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