artykuł w czasopiśmie
Effects of triple-layer chitosan/furcellaran mini-/nanoemulsions with oregano essential oil and LL37 bioactive peptide on shelf-life of cold/frozen stored pork loin
doi https://doi.org/10.1016/j.foodhyd.2024.110713
tytuł Effects of triple-layer chitosan/furcellaran mini-/nanoemulsions with oregano essential oil and LL37 bioactive peptide on shelf-life of cold/frozen stored pork loin
autor Kulawik ; Piotr
Tadesse ; Eskindir Endalew
Guzik ; Paulina
Tkaczewska ; Joanna
Zając ; Marzena
Janik ; Magdalena
Tadele ; Wondyfraw
Grzebieniarz ; Wiktoria
Nowak ; Nikola
Szymkowiak ; Andrzej
Jamróz ; Ewelina
tytuł publikacji zbiorowej Food Hydrocolloids
rok 2025
numer vol. 159
numer artykułu art. no. 110713
ISSN/eISSN 0268-005X ; 1873-7137
słowa kluczowe autorskie Shelf-life
Oregano
Chitosan
Furcellaran
Microorganisms
Multilayer emulsions
Pork loin
abstrakt angielski The aim of this study was to investigate the effect of triple-layer chitosan/furcellaran mini-/nanoemulsions with oregano essential oil and a bioactive peptide (LL37) on the microbiological quality and sensory properties of pork loins stored at 4 °C and -20 °C for 18 days and 6 months, respectively. Emulsions were applied using electrospraying technique. Multilayer mini-/nanoemulsions significantly inhibited the growth of microbes and improved sensory quality during storage. In the study, it was shown that coatings inhibited yeast and molds, total aerobic bacteria and Pseudomonas spp. by 1.24-3.46, 1.12-4.40, and 2.61-5.16 log cfu/g, respectively, compared to control at 4 °C. According to sensory analysis, the control and coated samples were deemed unacceptable after 9 and 18 days, respectively, at 4 °C. Therefore, the results of this study suggest that coatings can be effectively used for preservation of meat and meat products, prolonging food safety and quality, extending shelf-life and reducing food waste. (original abstract)
finansowanie This work was supported by the Polish National Center for Research and Development, Poland [Grant No.: LIDER/2/0004/L-10/18/NCBR/2019]
uwagi Summ. | Bibliogr.
język eng
Punkty ewaluacyjne 140.0000