Published 2023 | Version v1
Journal article Metadata-only

Performance of chitosan/γ-polyglutamic acid/curcumin edible coating and application in fresh beef preservation

Creators

  • 1. Chengdu University, Chengdu, Sichuan Province (China)

Description

A chitosan-based edible coating was prepared by incorporating γ-polyglutamic acid and curcumin. The physical, mechanical and antimicrobial properties of the chitosan/γ-polyglutamic acid/curcumin edible coating were characterized. Furthermore, the effect of chitosan/γ-polyglutamic acid/curcumin edible coating on the shelf-life of fresh beef was investigated. The γ-polyglutamic acid and curcumin incorporation greatly improved the performance of chitosan coating, including coating formation and antimicrobial activity. After the application of coating, the chitosan/γ-polyglutamic acid/curcumin edible coating had a good protection effect on the color of beef and was conducive to prolonging the shelf life of beef with good quality compared to pure curcumin edible coating. These results revealed that application of chitosan/γ-polyglutamic acid/ curcumin edible coating will be a good way to preserve freshness of fresh beef. Practical Application: In this study, the performance of chitosan/γ-polyglutamic acid/curcumin edible coating and the effect on the shelf life of fresh beef was investigated compared to pure curcumin edible coating. These results revealed that application of chitosan/ γ-polyglutamic acid/curcumin edible coating will be a good way to preserve freshness of fresh beef during storage at 4 °C. (author)

Additional details

Identifiers

URL
https://www.scielo.br/j/cta/a/kzZ8dX6LJFG8Z5YFc6sVhnK/?format=pdf&lang=en;

Publishing Information

Journal Title
Food Science and Technology (Online)
Journal Volume
43
Journal Page Range
9 p.
ISSN
1678-457X

INIS

Country of Publication
Brazil
Country of Input or Organization
Brazil
INIS RN
54034785
Subject category
S36: MATERIALS SCIENCE;
Descriptors DEI
ANTIMICROBIAL AGENTS; CHITIN; COATINGS; CURCUMIN; FOURIER TRANSFORMATION; GERMICIDES; GLUTAMIC ACID; INFRARED SPECTRA; MEAT; PERFORMANCE; PRESERVATION; SCANNING ELECTRON MICROSCOPY; THERMAL GRAVIMETRIC ANALYSIS; X-RAY DIFFRACTION
Descriptors DEC
AMINES; AMINO ACIDS; ANTI-INFECTIVE AGENTS; AROMATICS; CARBOHYDRATES; CARBOXYLIC ACIDS; CHEMICAL ANALYSIS; COHERENT SCATTERING; DIFFRACTION; DRUGS; DYES; ELECTRON MICROSCOPY; ETHERS; FOOD; GRAVIMETRIC ANALYSIS; HYDROCARBONS; HYDROXY COMPOUNDS; INTEGRAL TRANSFORMATIONS; KETONES; MICROSCOPY; MUCOPOLYSACCHARIDES; ORGANIC ACIDS; ORGANIC COMPOUNDS; ORGANIC OXYGEN COMPOUNDS; PHENOLS; POLYPHENOLS; POLYSACCHARIDES; QUANTITATIVE CHEMICAL ANALYSIS; SACCHARIDES; SCATTERING; SPECTRA; THERMAL ANALYSIS; TRANSFORMATIONS