2,327
Views
6
CrossRef citations to date
0
Altmetric
Papers

Utilisation of pullulan active packaging incorporated with curcumin and pullulan mediated silver nanoparticles to maintain the quality and shelf life of broiler meat

, , , , ORCID Icon &
Pages 244-262 | Received 13 May 2021, Accepted 22 Nov 2021, Published online: 04 Feb 2022

References

  • Abdulla NR, Mohd Zamri AN, Sabow AB, Kareem KY, Nurhazirah S, Ling FH, Sazili AQ, Loh TC. 2017. Physico-chemical properties of breast muscle in broiler chickens fed probiotics, antibiotics or antibiotic–probiotic mix. J Appl Anim Res. 45(1):64–70.
  • Ali S, Zhang W, Rajput N, Khan MA, Li C-b, Zhou G. 2015. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat. Food Chem. 173:808–814.
  • Allen C, Fletcher D, Northcutt J, Russell S. 1998. The relationship of broiler breast color to meat quality and shelf-life. Poult Sci. 77(2):361–366.
  • Angsupanich K, Ledward D. 1998. High pressure treatment effects on cod (Gadus morhua) muscle. Food Chem. 63(1):39–50.
  • Azlin-Hasim S, Cruz-Romero MC, Morris MA, Padmanabhan SC, Cummins E, Kerry JP. 2016. The potential application of antimicrobial silver polyvinyl chloride nanocomposite films to extend the shelf-life of chicken breast fillets. Food Bioprocess Technol. 9(10):1661–1673.
  • Bahrami A, Mokarram RR, Khiabani MS, Ghanbarzadeh B, Salehi R. 2019. Physico-mechanical and antimicrobial properties of tragacanth/hydroxypropyl methylcellulose/beeswax edible films reinforced with silver nanoparticles. Int J Biol Macromol. 129:1103–1112.
  • Bowker B, Zhuang H. 2019. Detection of razor shear force differences in broiler breast meat due to the woody breast condition depends on measurement technique and meat state. Poult Sci. 98(11):6170–6176.
  • Cantalejo MJ, Zouaghi F, Pérez-Arnedo I. 2016. Combined effects of ozone and freeze-drying on the shelf-life of broiler chicken meat. LWT-Food SciTech. 68:400–407.
  • Cao Y, Gu W, Zhang J, Chu Y, Ye X, Hu Y, Chen J. 2013. Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage. Food Chem. 141(3):1655–1660.
  • Carvalho RH, Ida EI, Madruga MS, Martínez SL, Shimokomaki M, Estévez M. 2017. Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat. Food Chem. 215:129–137
  • Catarino MD, Alves-Silva JM, Fernandes RP, Gonçalves MJ, Salgueiro LR, Henriques MF, Cardoso SM. 2017. Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products. Food Cont. 80:273–280.
  • Chouhan S, Sharma K, Guleria S. 2017. Antimicrobial activity of some essential oils—present status and future perspectives. Medicines. 4(3):58.
  • Cullere M, Dalle Zotte A, Tasoniero G, Giaccone V, Szendrő Z, Szín M, Odermatt M, Gerencsér Z, Dal Bosco A, Matics Z. 2018. Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage. Meat Sci. 141:36–43.
  • Dalle Zotte A, Tasoniero G, Puolanne E, Remignon H, Cecchinato M, Catelli E, Cullere M. 2017. Effect of “Wooden Breast” appearance on poultry meat quality, histological traits, and lesions characterization. Czech J Anim Sci. 62(No. 2):51–57.
  • Dave D, Ghaly AE. 2011. Meat spoilage mechanisms and preservation techniques: a critical review. Am J Agric Biol Sci. 6(4):486–510.
  • Department of Standards Malaysia. 2009. MS 1500: 2009 – halal food-production, preparation, handling and storage—general guidelines. 2nd revision. Selangor Darul Ehsan (Malaysia): Department of Standards.
  • Development AS. 2019. [accessed 2019 Oct 11]. https://www.translatorscafe.com/cafe/.
  • Diab T, Biliaderis CG, Gerasopoulos D, Sfakiotakis E. 2001. Physicochemical properties and application of pullulan edible films and coatings in fruit preservation. J Sci Food Agric. 81(10):988–1000.
  • Di Bernardini R, Harnedy P, Bolton D, Kerry J, O’Neill E, Mullen AM, Hayes M. 2011. Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products. Food Chem. 124(4):1296–1307.
  • Djenane D, Roncalés P. 2018. Carbon monoxide in meat and fish packaging: advantages and limits. Foods. 7(2):12.
  • El-Refai AA, Ghoniem GA, El-Khateeb AY, Hassaan MM. 2018. Eco-friendly synthesis of metal nanoparticles using ginger and garlic extracts as biocompatible novel antioxidant and antimicrobial agents. J Nanostruct Chem. 8(1):71–81.
  • Falowo AB, Fayemi PO, Muchenje V. 2014. Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: a review. Food Res Int. 64:171–181.
  • FAO. 2016. Agriculture Organization, 2014. Livestock primary. Rome: Food and Agriculture Organization of the United Nations.
  • Faul F, Erdfelder E, Lang A-G, Buchner A. 2007. G*Power 3: a flexible statistical power analysis program for the social, behavioral, and biomedical sciences. Behav Res Methods. 39(2):175–191.
  • Flavia P, Zorica V, Delia B. 2014. Effects of temperature and storage time on the quality of alimentary animal fats. Int Food Res J. 21(4):1507–1514.
  • Garba S, Sazili AQ, Mahadzir MF, Candyrine SCL, Jahromi MF, Ebrahimi M, Goh YM, Samsudin AA, Ronimus R, Meutzel S, et al. 2019. Effects of naturally-produced lovastatin on carcass characteristics, muscle physico-chemical properties and lipid oxidation and cholesterol content in goats. Meat Sci. 154:61–68.
  • Gonelimali FD, Lin J, Miao W, Xuan J, Charles F, Chen M, Hatab SR. 2018. Antimicrobial properties and mechanism of action of some plant extracts against food pathogens and spoilage microorganisms. Front Microbiol. 9:1639.
  • Govindappa M, Hemashekhar B, Arthikala MK, Rai VR, Ramachandra Y. 2018. Characterization, antibacterial, antioxidant, antidiabetic, anti-inflammatory and antityrosinase activity of green synthesized silver nanoparticles using Calophyllum tomentosum leaves extract. Results Phys. 9:400–408.
  • Hashemi S, Davoodi D, Dastar B, Bolandi N, Smaili M, Mastani R. 2014. Meat quality attributes of broiler chickens fed diets supplemented with silver nanoparticles coated on zeolite. Poultry Sci J. 2(2):183–193.
  • Hayes A. 2018. Systemic sampling. Investopedia. [accessed 2018 Jan 1]. https://www.investopedia.com/terms/s/systematic-sampling.asp.
  • Huff-Lonergan E, Lonergan SM. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71(1):194–204.
  • Hussenen EI, Morsy EA, Hussien AM, Farroh KY, Ali ME. 2021. Comparative assessment of the bactericidal effect of nanoparticles of copper oxide, silver, and chitosan-silver against Escherichia coli infection in broilers. Biosci Rep. 41:BSR20204091.
  • Kamruzzaman M, Makino Y, Oshita S. 2016. Hyperspectral imaging for real-time monitoring of water holding capacity in red meat. LWT-Food Sci Technol. 66:685–691.
  • Khalaf H, Sharoba A, El-Tanahi H, Morsy M. 2013. Stability of antimicrobial activity of pullulan edible films incorporated with nanoparticles and essential oils and their impact on turkey deli meat quality. Food Dairy Sci. 4(11):557–573.
  • Khan MJ, Kumari S, Selamat J, Shameli K, Sazili AQ. 2020. Reducing meat perishability through pullulan active packaging. J Food Qual. 2020:8880977.
  • Khan MJ, Kumari S, Shameli K, Selamat J, Sazili AQ. 2019. Green synthesis and characterization of pullulan mediated silver nanoparticles through ultraviolet irradiation. Materials. 12(15):2382.
  • Khan MJ, Shameli K, Sazili AQ, Selamat J, Kumari S. 2019. Rapid green synthesis and characterization of silver nanoparticles arbitrated by curcumin in an alkaline medium. Molecules. 24(4):719.
  • Khare AK, Abraham RJ, Rao VA, Babu RN, Ruban W. 2017. Effect of chitosan and cinnamon oil edible coating on shelf life of chicken fillets under refrigeration conditions. Indian J Anim Res. 51(3):603–610.
  • Kozioł K, Maj D, Bieniek J. 2015. Changes in the color and pH of rabbit meat in the aging process. Med Weter. 71(2):104–108.
  • Küçüközet AO, Uslu MK. 2018. Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films. Food Sci Technol Int. 24(7):576–584.
  • Ledward D. 1998. VTT Biotechnology and Food Research Helsinki, Finland. High pressure processing of meat and fish. Fresh Novel Foods by High Pressure. 186:165–176.
  • Lee M, Sebranek JG, Olson DG, Dickson JS. 1996. Irradiation and packaging of fresh meat and poultry. J Food Prot. 59(1):62–72.
  • Liu F, Antoniou J, Li Y, Yi J, Yokoyama W, Ma J, Zhong F. 2015. Preparation of gelatin films incorporated with tea polyphenol nanoparticles for enhancing controlled-release antioxidant properties. J Agric Food Chem. 63(15):3987–3995.
  • Maqsood S, Abushelaibi A, Manheem K, Al Rashedi A, Kadim IT. 2015. Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds. LWT-Food SciTechnol. 63(2):953–959.
  • Márquez-Ríos E, Castillo-Yáñez FJ, Graciano-Verdugo AZ, Jiménez-Ruiz EI, Lugo-Sánchez ME, Maeda-Martínez AN, Ocaño-Higuera VM. 2011. IMPactO de las PráctIcasartesaNales de caPtura Y MaNeJOPOscaPturaeN la calIdad del MúsculO de caZóN. Interciencia. 36(9):672–676.
  • Morsy MK, Khalaf HH, Sharoba AM, ElTanahi HH, Cutter CN. 2014. Incorporation of essential oils and nanoparticles in pullulan films to control foodborne pathogens on meat and poultry products. J Food Sci. 79(4):675–684.
  • Nakyinsige K, Sazili A, Aghwan Z, Zulkifli I, Goh Y, Bakar FA, Sarah S. 2015. Development of microbial spoilage and lipid and protein oxidation in rabbit meat. Meat Sci. 108:125–131.
  • Noor S, Bhat Z, Kumar S, Mudiyanselage RJ. 2018. Preservative effect of Asparagus racemosus: a novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products. Meat Sci. 139:207–212.
  • Noori S, Zeynali F, Almasi H. 2018. Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control. 84:312–320.
  • Panea B, Ripoll G, González J, Fernández-Cuello Á, Albertí P. 2014. Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality. J Food Eng. 123:104–112.
  • Pearce KL, Rosenvold K, Andersen HJ, Hopkins DL. 2011. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—a review. Meat Sci. 89(2):111–124.
  • Petracci M, Betti M, Bianchi M, Cavani C. 2004. Color variation and characterization of broiler breast meat during processing in Italy. Poultry Sci. 83(12):2086–2092.
  • Rababah T, Hettiarachchy N, Horax R, Cho M, Davis B, Dickson J. 2006. Thiobarbituric acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation. Poultry Sci. 85(6):1107–1113.
  • Raeisi M, Tajik H, Aliakbarlu J, Mirhosseini SH, Hosseini SMH. 2015. Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets. LWT–Food SciTechnol. 64(2):898–904.
  • Ramiah SK, Meng GY, Ebrahimi M. 2014. Dietary conjugated linoleic acid alters oxidative stability and alleviates plasma cholesterol content in meat of broiler chickens. Sci World J. 2014:949324. http://dx.doi.org/10.1155/2014/949324.
  • Roslan N, Aghwan Z, AbAziz M, Sazili A. 2019. Meat quality and sensory attributes of Pectoralis major muscle in spent chicken subjected to different marination methods. Int Food Res J. 26(4):1173–1179.
  • Rouger A, Tresse O, Zagorec M. 2017. Bacterial contaminants of poultry meat: sources, species, and dynamics. Microorganisms. 5(3):50.
  • Ruiz-Cruz S, Valenzuela-López CC, Chaparro-Hernandez S, Ornelas-PazJd J, Toro-Sánchez CLD, Marquez-Rios E, López-Mata MA, Ocaño-Higuera VM, Valdez-Hurtado S. 2019. Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage. Food Sci Technol. 39(1):103–111.
  • Sasaki K, Ishihara K, Oyamada C, Sato A, Fukushi A, Arakane T, Motoyama M, Yamazaki M, Mitsumoto M. 2008. Effects of fucoxanthin addition to ground chicken breast meat on lipid and colour stability during chilled storage, before and after cooking. Asian Australas J Anim Sci. 21(7):1067–1072.
  • Schwarz T, Połtowicz K, Nowak J, Murawski M, Małopolska MM, Andres K, Wojtysiak D, Jamieson M, Bartlewski PM. 2019. Quantitative echotextural attributes of pectoralis major muscles in broiler chickens: physicochemical correlates and effects of dietary fat source. Animals. 9(6):306.
  • Shameli K, Ahmad MB, Shabanzadeh P, Al-Mulla EAJ, Zamanian A, Abdollahi Y, Jazayeri SD, Eili M, Jalilian FA, Haroun RZ. 2014. Effect of Curcuma longa tuber powder extract on size of silver nanoparticles prepared by green method. Res Chem Intermed. 40(3):1313–1325.
  • Soglia F, Mudalal S, Babini E, DiNunzio M, Mazzoni M, Sirri F, Cavani C, Petracci M. 2016. Histology, composition, and quality traits of chicken Pectoralis major muscle affected by wooden breast abnormality. PoultSci. 95(3):651–659.
  • Souza VGL, Fernando AL. 2016. Nanoparticles in food packaging: Biodegradability and potential migration to food—A review. Food Packaging Shelf Life. 8:63–70.
  • Stutely R. 2003. Numbers guide: the essentials of business numeracy. 5th ed. New York: Bloomberg Press.
  • Sultana K, Jayathilakan K, Pandey M. 2017. Evaluation of antioxidant activity, radical scavenging, and reducing power of clove oil and clove oleoresin in comparison with natural and synthetic antioxidants in Chevon (Capra aegagrus hircus) and Chicken Meat. Def Life Sc Jl. 3(1):51.
  • Taherdoost H. 2016. Sampling methods in research methodology; how to choose a sampling technique for research. [accessed 2018 Feb 22]. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=3205035.
  • Tesoriere L, Butera D, Gentile C, Livrea MA. 2007. Bioactive components of caper (Capparis spinosa L.) from Sicily and antioxidant effects in a red meat simulated gastric digestion. J Agric Food Chem. 55(21):8465–8471.
  • Trinetta V, Cutter CN. 2016. Antimicrobial food packaging. Amsterdam: Elsevier. Chapter 30, Pullulan: a suitable biopolymer for antimicrobial food packaging applications; p. 385–397.
  • Trinetta V, Cutter CN, Floros J. 2011. Effects of ingredient composition on optical and mechanical properties of pullulan film for food-packaging applications. LWT-Food SciTechnol. 44(10):2296–2301.
  • Varaprasad K, Vimala K, Ravindra S, Reddy NN, Reddy GVS, Raju KM. 2011. Fabrication of silver nanocomposite films impregnated with curcumin for superior antibacterial applications. J Mater Sci Mater Med. 22(8):1863–1872.
  • Vital ACP, Guerrero A, Monteschio J. d O, Valero MV, Carvalho CB, de Abreu Filho BA, Madrona GS, do Prado IN. 2016. Effect of edible and active coating (with rosemary and oregano essential oils) on beef characteristics and consumer acceptability. PloS One. 11(8):e0160535.
  • Vital ACP, Guerrero A, Kempinski EMBC, Monteschio J. d O, Sary C, Ramos TR, Campo MDM, Prado I. N d. 2018. Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils. Meat Sci. 143:153–158.
  • Wu J, Zhong F, Li Y, Shoemaker C, Xia W. 2013. Preparation and characterization of pullulan–chitosan and pullulan–carboxymethyl chitosan blended films. Food Hydrocoll. 30(1):82–91.
  • Xiao Q, Zhao Z, Lim LT. 2018. Structure evolution of pullulan–alginate edible films during drying studied by low field NMR. J Food Process Eng. 41(1):e12636.
  • Yang Y, Wang W, Zhuang H, Yoon SC, Jiang H. 2018. Fusion of spectra and texture data of hyperspectral imaging for the prediction of the water-holding capacity of fresh chicken breast filets. Applied Sci. 8(4):640.
  • Young L, Buhr R. 2000. Effect of electrical stimulation and polyphosphate marination on drip from early-harvested, individually quick-frozen chicken breast fillets. Poult Sci. 79(6):925–927.
  • Young JF, Karlsson A, Henckel P. 2004. Water-holding capacity in chicken breast muscle is enhanced by pyruvate and reduced by creatine supplements. Poult Sci. 83(3):400–405.
  • Zhang H, Wu J, Guo X. 2016. Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Sci Hum Well. 5(1):39–48.