Effect of chitosan-tomato plant extract edible coating on the quality, shelf life, and antioxidant capacity of pork during refrigerated storage

Saraí Chaparro-Hernández; Saul Ruiz-Cruz; Enrique Márquez-Ríos; José de Jesús Ornelas-Paz; Carmen L. Del-Toro-Sánchez; Laura E. Gassos-Ortega; Víctor M. Ocaño-Higuera; Marco A. López-Mata; Germán E. Devora-Isiordia

doi:10.3390/coatings9120827

Effect of chitosan-tomato plant extract edible coating on the quality, shelf life, and antioxidant capacity of pork during refrigerated storage

Saraí Chaparro-Hernández, Saul Ruiz-Cruz^*, Enrique Márquez-Ríos, José de Jesús Ornelas-Paz, Carmen L. Del-Toro-Sánchez, Laura E. Gassos-Ortega, Víctor M. Ocaño-Higuera, Marco A. López-Mata, Germán E. Devora-Isiordia

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

14 Scopus citations

Abstract

The aim of this study was to evaluate the effectiveness of chitosan-tomato plant extract (C-TPE) edible coating (EC) on the physicochemical, microbiological, sensory, and antioxidant capacity changes of pork during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol, and TPE (0.1% and 0.3%) were tested. Slices of pork were submerged in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. The different treatments showed the best results in physicochemical and microbiological analyses, with reduced microbial population relative to the control. The highest antioxidant capacity and total phenolic content were shown in T3, and the overall acceptance was better in T2. The results show that the application of C with the addition of natural extracts, such as the tomato plant with antioxidant and antimicrobial properties, can be an alternative method for preserving pork.

Original language	English
Article number	827
Journal	Coatings
Volume	9
Issue number	12
DOIs	https://doi.org/10.3390/coatings9120827 https://doi.org/10.3390/coatings9120827
State	Published - 1 Jan 2019

Bibliographical note

Funding Information:
Funding: This research received no external funding and the APC was funded by Program for Strengthening Educational Quality (PFCE 2019).

Publisher Copyright:
© 2019 by the authors.

Keywords

Byproducts
Chitosan
Edible coating
Meat products
Quality

Access to Document

Cite this

Chaparro-Hernández, S., Ruiz-Cruz, S., Márquez-Ríos, E., de Jesús Ornelas-Paz, J., Del-Toro-Sánchez, C. L., Gassos-Ortega, L. E., Ocaño-Higuera, V. M., López-Mata, M. A., & Devora-Isiordia, G. E. (2019). Effect of chitosan-tomato plant extract edible coating on the quality, shelf life, and antioxidant capacity of pork during refrigerated storage. Coatings, 9(12), [827]. https://doi.org/10.3390/coatings9120827, https://doi.org/10.3390/coatings9120827

@article{6e0974df06894e9da2977a594fd8f594,

title = "Effect of chitosan-tomato plant extract edible coating on the quality, shelf life, and antioxidant capacity of pork during refrigerated storage",

abstract = "The aim of this study was to evaluate the effectiveness of chitosan-tomato plant extract (C-TPE) edible coating (EC) on the physicochemical, microbiological, sensory, and antioxidant capacity changes of pork during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol, and TPE (0.1% and 0.3%) were tested. Slices of pork were submerged in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. The different treatments showed the best results in physicochemical and microbiological analyses, with reduced microbial population relative to the control. The highest antioxidant capacity and total phenolic content were shown in T3, and the overall acceptance was better in T2. The results show that the application of C with the addition of natural extracts, such as the tomato plant with antioxidant and antimicrobial properties, can be an alternative method for preserving pork.",

keywords = "Byproducts, Chitosan, Edible coating, Meat products, Quality",

author = "Sara{\'i} Chaparro-Hern{\'a}ndez and Saul Ruiz-Cruz and Enrique M{\'a}rquez-R{\'i}os and {de Jes{\'u}s Ornelas-Paz}, Jos{\'e} and Del-Toro-S{\'a}nchez, {Carmen L.} and Gassos-Ortega, {Laura E.} and Oca{\~n}o-Higuera, {V{\'i}ctor M.} and L{\'o}pez-Mata, {Marco A.} and Devora-Isiordia, {Germ{\'a}n E.}",

note = "Publisher Copyright: {\textcopyright} 2019 by the authors.",

year = "2019",

month = jan,

day = "1",

doi = "10.3390/coatings9120827",

language = "Ingl{\'e}s",

volume = "9",

journal = "Coatings",

issn = "2079-6412",

publisher = "MDPI AG",

number = "12",

}

Chaparro-Hernández, S, Ruiz-Cruz, S, Márquez-Ríos, E, de Jesús Ornelas-Paz, J, Del-Toro-Sánchez, CL, Gassos-Ortega, LE, Ocaño-Higuera, VM , López-Mata, MA & Devora-Isiordia, GE 2019, 'Effect of chitosan-tomato plant extract edible coating on the quality, shelf life, and antioxidant capacity of pork during refrigerated storage', Coatings, vol. 9, no. 12, 827. https://doi.org/10.3390/coatings9120827, https://doi.org/10.3390/coatings9120827

TY - JOUR

T1 - Effect of chitosan-tomato plant extract edible coating on the quality, shelf life, and antioxidant capacity of pork during refrigerated storage

AU - Chaparro-Hernández, Saraí

AU - Ruiz-Cruz, Saul

AU - Márquez-Ríos, Enrique

AU - de Jesús Ornelas-Paz, José

AU - Del-Toro-Sánchez, Carmen L.

AU - Gassos-Ortega, Laura E.

AU - Ocaño-Higuera, Víctor M.

AU - López-Mata, Marco A.

AU - Devora-Isiordia, Germán E.

PY - 2019/1/1

Y1 - 2019/1/1

N2 - The aim of this study was to evaluate the effectiveness of chitosan-tomato plant extract (C-TPE) edible coating (EC) on the physicochemical, microbiological, sensory, and antioxidant capacity changes of pork during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol, and TPE (0.1% and 0.3%) were tested. Slices of pork were submerged in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. The different treatments showed the best results in physicochemical and microbiological analyses, with reduced microbial population relative to the control. The highest antioxidant capacity and total phenolic content were shown in T3, and the overall acceptance was better in T2. The results show that the application of C with the addition of natural extracts, such as the tomato plant with antioxidant and antimicrobial properties, can be an alternative method for preserving pork.

AB - The aim of this study was to evaluate the effectiveness of chitosan-tomato plant extract (C-TPE) edible coating (EC) on the physicochemical, microbiological, sensory, and antioxidant capacity changes of pork during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol, and TPE (0.1% and 0.3%) were tested. Slices of pork were submerged in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. The different treatments showed the best results in physicochemical and microbiological analyses, with reduced microbial population relative to the control. The highest antioxidant capacity and total phenolic content were shown in T3, and the overall acceptance was better in T2. The results show that the application of C with the addition of natural extracts, such as the tomato plant with antioxidant and antimicrobial properties, can be an alternative method for preserving pork.

KW - Byproducts

KW - Chitosan

KW - Edible coating

KW - Meat products

KW - Quality

UR - http://www.scopus.com/inward/record.url?scp=85078050013&partnerID=8YFLogxK

U2 - 10.3390/coatings9120827

DO - 10.3390/coatings9120827

M3 - Artículo

AN - SCOPUS:85078050013

VL - 9

JO - Coatings

JF - Coatings

SN - 2079-6412

IS - 12

M1 - 827

ER -

Effect of chitosan-tomato plant extract edible coating on the quality, shelf life, and antioxidant capacity of pork during refrigerated storage

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

Cite this