Preparation and characterization of sustainable active packaging based on myofibrillar proteins and protein hydrolysates from the cutting by-product of Scomberomorus brasiliensis filleting on the band saw machine.

Protein hydrolysates derived from aquaculture by-products hold significant promise as key components in the formulation of active films. In our study, we investigated the impact of different protein hydrolysates levels (0.4%, 0.8%, and 1.2%) obtained from the cutting by-product of Serra Spanish mackerel on the mechanical (PHSSM), morphological, optical, thermal, and antioxidant properties, as well as the degradability of biodegradable films. Four treatments were produced, varying the concentrations of PHSSM: C (control, without PHSSM), T4 (with 0.4% PHSSM), T8 (with 0.8% PHSSM), and T12 (with 1.2% PHSSM). These films were based on myofibrillar proteins from fish by-products and pectin extracted from yellow passion fruit. The incorporation of PHSSM led to enhanced barrier properties, resulting in a proportional reduction in water vapor permeability compared to the control film. However, high PHSSM levels (>0.8%) compromised film homogeneity and increased fracture susceptibility. Tensile strength remained unaffected (p > 0.05). PHSSM-enriched films exhibited reduced transparency and lightness, regardless of PHSSM concentration. The addition of PHSSM imparted a darker, reddish-yellow hue to the films, indicative of heightened visible light barrier properties. Moreover, increased PHSSM content (0.8% and 1.2%) appeared to accelerate film degradation in soil. Fourier transform infrared spectroscopy confirmed the presence of pectin-protein complexes in the films, with no discernible differences among the treated samples in the spectra. Incorporating PHSSM also enhanced film crystallinity and thermal resistance. Furthermore, an improvement in the antioxidant activity of the films was observed with PHSSM addition, dependent on concentration. The T8 emerged as the promising candidate for developing active primary packaging suitable for oxidation-sensitive foods.

Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork.

The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.5% BG in brine curing, w/v (ASU); 1.5% BG in dry curing, w/w (ASS); and 1.5% of BG in the brine curing, w/v and 1.5% of BG in dry curing, w/w (ASUS). Nutritional composition, pH, water activity, shear force, fatty acid profile, color, and oxidative stability of the formulations were analyzed. The addition of BG did not affect the nutritional composition, pH, water activity, shear force, and fatty acid profile. On the other hand, it resulted in lower weight loss after centrifugation and lower values of L* and a*. TBARS values from the 30th day of storage were lower in the ASUS formulation, while carbonyl compounds at all times were lower than in the CON formulation. Results suggest that BG was an efficient alternative to nitrite in controlling protein oxidation during storage. Thus, the use of pork for the manufacture of jerked beef can be an alternative, and black garlic can be applied as a natural additive to the replacement of nitrite. In addition, black garlic was efficient in improving the oxidative stability of the jerked beef meat with pork.

Cereal flours with Bacillus coagulans and beta-glucan: Technological properties and sensory acceptability.

This study aimed to develop three formulations of cereal flours: control cereal flour (CCF), probiotic cereal flour (PCF), and symbiotic cereal flour (SCF), and porridges from the flours were manufactured as a functional food. No significant differences were observed in the microbiological quality and the color of the flours for 150 days. The technological and functional potential of the flours were variously improved with the addition of Bacillus coagulans as a probiotic and beta-glucan as a prebiotic. The addition of beta-glucan fiber did not change the viability of the probiotic, which was higher than 7.45 log CFU/g for SCF and 7.13 log CFU/g for PCF until the end of the storage period. All porridge samples showed non-Newtonian fluid behavior with pseudoplastic characteristics; and the PCF and SCF porridges differed regarding the parameters of hardness (1.10 to 1.38 N), adhesiveness (5.88 to 8.86 mJ), cohesiveness (0.78 to 0.95) and gumminess (0.93 to 1.52 N) over time. The addition of the beta-glucan prebiotic interfered with these attributes due to its gelling capacity in the presence of water. The PCF obtained the best sensory acceptance scores when compared to the other formulations. The addition of Bacillus coagulans and beta-glucan did not interfere with thermographic behavior. The SCF differed in the observed crystallinity parameters from CCF and PCF, with the presence of larger solids and agglomerates.

Active packaging of corn starch with pectin extract and essential oil of Turmeric Longa Linn: Preparation, characterization and application in sliced bread.

The use of active packaging to reduce food waste has been a very effective alternative. An eminent concern is the use of plastic materials of petroleum origin and toxic additives in the processing of these packages. Thus, the focus on the use of biodegradable and natural raw materials that minimize waste generation and promote greater consumer safety has been preferable. The objective of the research was to investigate the effects of turmeric essential oil (TEO) on corn starch and pectin extract films manufactured by solution casting method. The antioxidant and antimicrobial potential of the oil was confirmed by the tests: antimicrobial diffusion disk, determination of the content of phenolic compounds and antioxidant activity by the DPPH and FRAP method. The chromatographic analysis confirmed the presence of active chemical constituents such as Turmerone, Ar-Turmerone and ß-Turmerone. The results showed that the oil promoted a change in the color of the films, increased mechanical strength and reduced flexibility, keeping transparency, solubility, WVP and thermal stability unchanged. In the direct application test of the film as packaging for sliced bread, no visible contamination was detected during the nine weeks of analysis. Therefore, the active film with 3 % TEO was shown to be a viable solution for manufacturing biodegradable and safe active films that can be applied as food packaging.

Effect of active gelatin-starch film containing Syzygium cumini and Origanum vulgare extract on the preservation of lamb burgers.

The objective of the research was to control the oxidative stability of lamb burgers by applying gelatin-starch active film containing java plum (Syzygium cumini) and oregano (Origanum vulgare). The films were prepared from four formulations: without extract addition (FC), with the addition of java plum extract (FJ), with the addition of oregano extract (FO) and with the addition of java plum and oregano extract (FJO). Films were characterized in terms of the physical, barrier, mechanical and antioxidant properties. The burgers were analyzed for 90 days by the physicochemical variables, lipid oxidation, and fatty acid profile. The addition of extracts in the films did not affect the tensile strength but showed low water vapor permeability. Antioxidant films with oregano extract and the blend of plant extracts were significantly more efficient than the film with java plum extract. Therefore, the active film resulted in enhanced oxidative stability of lamb burgers and may be used as primary packaging for foods.

Characterization and application of Croton blanchetianus Baill extract for lamb ribs preservation.

This research evaluated the antioxidant, antimicrobial and toxicity potential of the leaf extract of Croton blanchetianus Baill (ExCb) and its effect on the conservation of lamb ribs. The ExCb (control treatment) revealed higher concentration of 2,5-dihydroxybenzoic acid (190.10 mg/g), catechin (84.10 mg/g), rosmarinic acid (56.01 mg/g), 4-hydroxybenzoic acid (52.05 mg/g) and myricetin (40.00 mg/g). And it showed high phenolic content (204.05 mg GAE/g), antioxidant potential (11.78 µg/mL by DPPH and 140.40 mmol Sulf Fer/g by FRAP) and antimicrobial activity with inhibition for Staphylococcus aureus, Listeria innocua, Salmonella enterica, Escherichia coli and Aspergillus flavus. However, it showed toxicity against brine shrimp (Artemia Salina) (LD50 of 66.26 µg/mL). The 2,5-dihydroxybenzoic acid was indicated as the main compound responsible for the toxicity of ExCb. After treatment in an oven at 110 °C for 15 min, the toxicity of ExCb was reduced by over 7 times, the compound 2,5-dihydroxybenzoic acid was not identified, and still maintained the phenolic compounds content of 94.35% and antioxidant activity compared to the control (without thermal treatment). The application of absorbent containing 50 mg/mL of ExCb added to the packaging maintained the quality and prevented the lipid oxidation of lamb ribs during 10 days of refrigerated storage.