Effects of triple-layer chitosan/furcellaran mini-/nanoemulsions with oregano essential oil and LL37 bioactive peptide on shelf-life of cold/frozen stored pork loin
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F25%3A100311" target="_blank" >RIV/60460709:41110/25:100311 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.foodhyd.2024.110713" target="_blank" >https://doi.org/10.1016/j.foodhyd.2024.110713</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodhyd.2024.110713" target="_blank" >10.1016/j.foodhyd.2024.110713</a>
Alternative languages
Result language
angličtina
Original language name
Effects of triple-layer chitosan/furcellaran mini-/nanoemulsions with oregano essential oil and LL37 bioactive peptide on shelf-life of cold/frozen stored pork loin
Original language description
The aim of this study was to investigate the effect of triple-layer chitosan/furcellaran mini-/nanoemulsions with oregano essential oil and a bioactive peptide (LL37) on the microbiological quality and sensory properties of pork loins stored at 4 °C and -20 °C for 18 days and 6 months, respectively. Emulsions were applied using electrospraying technique. Multilayer mini-/nanoemulsions significantly inhibited the growth of microbes and improved sensory quality during storage. In the study, it was shown that coatings inhibited yeast and molds, total aerobic bacteria and Pseudomonas spp. by 1.24–3.46, 1.12–4.40, and 2.61–5.16 log cfu/g, respectively, compared to control at 4 °C. According to sensory analysis, the control and coated samples were deemed unacceptable after 9 and 18 days, respectively, at 4 °C. Therefore, the results of this study suggest that coatings can be effectively used for preservation of meat and meat products, prolonging food safety and quality, extending shelf-life and reducing food waste.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
50202 - Applied Economics, Econometrics
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
FOOD HYDROCOLLOIDS
ISSN
0268-005X
e-ISSN
0268-005X
Volume of the periodical
159
Issue of the periodical within the volume
2025-02-01
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
10
Pages from-to
1-10
UT code for WoS article
001334129000001
EID of the result in the Scopus database
2-s2.0-85205929606