1. Application of antimicrobial chitosan-Furcellaran-hydrolysate gelatin edible coatings enriched with bioactive peptides in shelf-life extension of pork loin stored at 4 and −20 °C.
- Author
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Kulawik, Piotr, Jamróz, Ewelina, Tkaczewska, Joanna, Vlčko, Tomáš, Zając, Marzena, Guzik, Paulina, Janik, Magdalena, Tadele, Wondyfraw, Golian, Jozef, and Milosavljević, Vedran
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EDIBLE coatings , *GELATIN , *MICROBIAL contamination , *PEPTIDES , *MICROFUNGI , *PERISHABLE foods - Abstract
In this study, the authors investigate the preservative capabilities of edible coatings comprising a blend of chitosan, furcellaran and gelatin hydrolysate enhanced with the bioactive peptides RW4 and LL37. The preservative effects on pork samples stored for 21 days at 4 °C and 6 months at −20 °C were studied, while examining changes in microbiological contamination, pH levels, water activity and sensory attributes. Microbiological analyses reveal the coatings' antimicrobial efficacy against aerobic bacteria, microscopic fungi and yeasts, particularly during the initial storage period, when coated samples exhibit microbial reductions of 0.5–2 log CFU/g compared to the controls. The coatings have no discernible impact on water activity during storage in refrigerated or freezer conditions. Notably, differences in pH development can be observed between the coated and control samples, potentially attributable to the antimicrobial action of the coatings. Sensory analysis allows to highlight the inhibition of deterioration related to sensory attributes through the use of edible coatings. In conclusion, employing bioactive peptide-enriched edible coatings holds promise for extending the shelf-life of perishable foods. [Display omitted] • Application of chitosan/furcellaran/gelatin hydrolysate coatings with RW4 and LL37 bioactive peptides • Coatings were used on pork loin slices stored at 4 °C for 21 days and -18 °C for 6 months • Coatings showed antibacterial properties but did not inhibit yeasts and moulds • Coatings improved sensory properties and inhibited pH changes • Coated samples had longer shelf-life compare to uncoated samples [ABSTRACT FROM AUTHOR]
- Published
- 2024
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