Replacement of polyethylene oxide by peach gum to produce an active film using Litsea cubeba essential oil and its application in beef.

Autor: Mahdi AA; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen., Al-Maqtari QA; Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China., Al-Ansi W; Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Hu W; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China., Hashim SBH; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Cui H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address: cuihaiying@ujs.edu.cn., Lin L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China. Electronic address: linl@ujs.edu.cn.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2023 Jun 30; Vol. 241, pp. 124592. Date of Electronic Publication: 2023 Apr 27.
DOI: 10.1016/j.ijbiomac.2023.124592
Abstrakt: This study evaluated the effects of adding various concentrations (0 %, 1 %, 2 %, and 3 %) of peach gum (PG) to films made from polyethylene oxide (PEO) combined with Litsea cubeba essential oil (LCEO) to be utilized as active packaging for food in the future. The findings showed that the film containing PG 2 % concentration had the best physic-mechanical properties. In films made with PG, the glass transition temperature was significantly improved. Combining PG and PEO resulted in films that were brighter in color, had lower WVP values, and had the lowest water activity. Furthermore, XRD demonstrated that PG additions were compatible with the film of PEO blended with LCEO. The PG films formulated with PG presented high antioxidant and antibacterial activity against Staphylococcus aureus and E. coli. Wrapping beef with P2G2 film led to maintaining its quality with suitable levels of pH, TBARS, and TVB-N. This also decreased the number of E. coli and S. aureus in beef throughout the storage period. The results indicate that adding PG to PEO films enhances their suitability for food preservation.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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