Optimization of bioactive preservative coatings of starch nanocrystal and ultrasonic extract of sour lemon peel on chicken fillets.
Animals
Anti-Bacterial Agents
/ chemistry
Bacteria
/ drug effects
Chickens
Citrus
/ chemistry
Escherichia coli
/ drug effects
Food Microbiology
/ methods
Food Preservatives
/ chemistry
Fruit
/ chemistry
Listeria monocytogenes
/ drug effects
Nanoparticles
Salmonella enterica
/ drug effects
Staphylococcus aureus
/ drug effects
Starch
/ chemistry
Taste
Ultrasonics
Antimicrobial
Antioxidant
Lemon peel
Polymeric solution
Shelf lifesour
Starch nanocrystal
Journal
International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849
Informations de publication
Date de publication:
02 Jul 2019
02 Jul 2019
Historique:
received:
24
10
2018
revised:
26
03
2019
accepted:
03
04
2019
pubmed:
22
4
2019
medline:
14
6
2019
entrez:
22
4
2019
Statut:
ppublish
Résumé
Starch nanocrystal (S-NC) was produced after sulfuric acid hydrolysis of potato starch granules and then characterized by laser diffraction particle size analyzer, scanning electron microscopy (SEM) and X-ray diffraction (XRD). Response surface methodology (RSM) was applied to optimize S-NC (2-10%) concentration, sour lemon peel extract (SLPE, 2.5-12.5%) amount, mixing temperature (M-TE, 25-65 °C) and mixing time (M-TI,15-75 min) in the preparation of bioactive coating solutions to develop the high-quality chicken fillets during the cold-storage. The optimized conditions for achieving the highest DPPH inhibition percentage (89.14%), antibacterial activity (Staphylococcus aureus, 3.58-mm; Escherichia coli, 3.14-mm; Listeria monocytogenes, 2.31-mm and Salmonella enterica, 2.24-mm) and lightness value (77.82) and the lowest redness (6.69), yellowness (13.21) values and viscosity (27.5 mPa.s) were 4.0% S-NC, 5.62% SLPE, 51.17 °C M-TE and 43.29 min M-TI. Spraying the optimal coating solution on chicken fillets led to a significant improvement in their physicochemical, textural and sensory characteristics compared to the control during 12-day cold-storage.
Identifiants
pubmed: 31005779
pii: S0168-1605(18)30857-2
doi: 10.1016/j.ijfoodmicro.2019.04.002
pii:
doi:
Substances chimiques
Anti-Bacterial Agents
0
Food Preservatives
0
Starch
9005-25-8
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
31-42Informations de copyright
Copyright © 2019. Published by Elsevier B.V.