Effect of Yucca baccata butanolic extract on the shelf life of chicken and development of an antimicrobial packaging for beef

G. J. Gutiérrez-García, L. A. Quintana-Romero, G. G. Morales-Figueroa, J. Esparza-Romero, R. Pérez-Morales, M. A. López-Mata, J. Juárez, J. J. Sánchez-Escalante, E. Peralta, Luis Quihui-Cota*, H. Soto-Valdez*

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

9 Citas (Scopus)

Resumen

Yucca baccata is a native plant to the Mexican desert which contains saponins with potential to be used as antimicrobial agent. Yucca baccata butanolic extract (YBE) obtained from the stem of the plant contained 30% of total saponins. The minimum inhibitory concentration of the YBE against Pseudomonas aeruginosa was determined as 37.25 mg/mL. The addition of 1% (w/w) of YBE to ground chicken meat decreased the growth of aerobic mesophilic bacteria (AMB) being able to extend the shelf life of the chicken meat, exposed to air, from 6 to 8 days at 4 °C. Then, a film made of low density polyethylene was manufactured with addition of 5% of YBE to be used as packaging for beef. The film resembled commercial films with a slightly beige tone. The YBE film extended the shelf life of ground beef, exposed to air, from 3 to 8 days at 4 °C. These results revealed that YBE has potential to be used as an innovative natural antimicrobial additive for food and food packaging with commercial applications.

Idioma originalInglés
Número de artículo108142
PublicaciónFood Control
Volumen127
DOI
EstadoPublicada - sep. 2021

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© 2021 Elsevier Ltd

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