Starch-polyester bilayer films with phenolic acids for pork meat preservation

Aloui, 2021, Food Hydrocolloids Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties, Food Hydrocolloids, 113, 10.1016/j.foodhyd.2020.106508

Alves, 2013, Antimicrobial activity of phenolic compounds identified in wild mushrooms, SAR analysis and docking studies, Journal of Applied Microbiology, 115, 346, 10.1111/jam.12196

Arancibia, 2015, Chitosan coatings enriched with active shrimp waste for shrimp preservation, Food Control, 54, 259, 10.1016/j.foodcont.2015.02.004

ASTM, 1995, Standard test methods for water vapor transmission of materials. Standard designations: E96–95, 406

ASTM. (2010). Standard Test Method for Determination of Oxygen Gas Transmission Rate, Permeability and Permeance at Controlled Relative Humidity Through Barrier Materials Using a Coulometric Detector, ASTM F1927; ASTM international: West Conshohocken, PA, USA, 2010; Volume 07, pp. 1–6.

ASTM, 2001, Standard test method for tensile properties of thin plastic sheeting. Standard designations: D882, 162

Barbut, 2005, Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets, Poultry Science, 84, 797, 10.1093/ps/84.5.797

Benbettaïeb, 2019, Bioactive edible films for food applications: Mechanisms of antimicrobial and antioxidant activity, Critical Reviews in Food Science and Nutrition, 59, 3431, 10.1080/10408398.2018.1494132

Bou, 2009, Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products, Critical Reviews in Food Science and Nutrition, 49, 800, 10.1080/10408390902911108

Cano, 2014, Effect of amylose:Amylopectin ratio and rice bran addition on starch films properties, Carbohydrate Polymers, 111, 543, 10.1016/j.carbpol.2014.04.075

Cenci-goga, 2020, New Trends in Meat Packaging, Microbiology Research, 11, 56, 10.3390/microbiolres11020010

Chen, 2020, The inhibitory activity of p-coumaric acid on quorum sensing and its enhancement effect on meat preservation, CYTA - Journal of Food, 18, 61, 10.1080/19476337.2019.1701558

Christaki, 2012, Aromatic plants as a source of bioactive compounds, Agriculture, 2, 228, 10.3390/agriculture2030228

Contardi, 2019, Low molecular weight ∊-caprolactone-pcoumaric acid copolymers as potential biomaterials for skin regeneration applications, PLoS ONE, 14, 1, 10.1371/journal.pone.0214956

Commission Regulation, 2005 (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. In Official Journal of the European Union pp 338/1–338/26.

Daniloski, 2019, The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat, Meat Science, 158, 10.1016/j.meatsci.2019.107880

Domínguez, 2019, A Comprehensive Review on Lipid Oxidation in Meat and Meat Products, Antioxidants, 8

El-Refai, 2017, Antimicrobial effect for both of carboxy methyl cellulose and chitosan treated with ferulic acid or nanosilver particles as edible coatings used for some refrigerated beef samples, Journal of Food and Dairy Sciences, 8, 87, 10.21608/jfds.2017.37128

Faustman, 2010, Myoglobin and lipid oxidation interactions: Mechanistic bases and control, Meat Science, 86, 86, 10.1016/j.meatsci.2010.04.025

Encalada, 2018, An overview of starch-based biopolymers and their biodegradability, Ciencia e Ingeniería, 39, 245

Ercolini, 2009, Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef, Applied and Environmental Microbiology, 75, 1990, 10.1128/AEM.02762-08

Hernández-García, 2021, Thermoprocessed starch-polyester bilayer films as affected by the addition of gellan or xanthan gum, Food Hydrocolloids, 113, 10.1016/j.foodhyd.2020.106509

Hernández-García, 2021, Use of phenolic acids to obtain active films based on PLA-PHBV, Food Packaging and Shelf Life

Hong, 2009, Physical properties of Gelidium corneum – Gelatin blend films containing grapefruit seed extract or green tea extract and its application in the, Journal of Food of Science, 74, 10.1111/j.1750-3841.2008.00987.x

Huang, 2013, Rapid detection of total viable count (TVC) in pork meat by hyperspectral imaging, Food Research International, 54, 821, 10.1016/j.foodres.2013.08.011

Hugh, 1993, Hydrophilic edible films: Modified procedure for water vapor permeability and explanation of thickness effects, Journal of Food Science, 58, 899, 10.1111/j.1365-2621.1993.tb09387.x

Hutchings, 1999, Instrumental specification, 199

Ijabadeniyi, 2021, The antimicrobial activity of two phenolic acids against foodborne, Italian Journal of Food Science, 33, 39, 10.15586/ijfs.v33i1.1933

Jalal, 2018, Bio-based packaging materials for preservation of processed meat products, 31

Kalogianni, 2020, Natural phenolic compounds for the control of oxidation, bacterial spoilage, and foodborne pathogens in meat, Foods, 9, 10.3390/foods9060794

Karamucki, 2013, The influence of myoglobin on the colour of minced pork loin, Meat Science, 94, 234, 10.1016/j.meatsci.2013.01.014

Kerry, 2017, Storage and preservation of raw meat and muscle-based food products: IV storage and packaging, Lawrie’s Meat Science: Eighth Edition. Elsevier Ltd., 10.1016/B978-0-08-100694-8.00010-8

Kim, 2016, PH as analytical indicator for managing pork meat quality, Sains Malaysiana, 45, 1097

Kuai, 2021, Controlled release of antioxidants from active food packaging: A review, Food Hydrocolloids, 120

Mazzola, N., & Sarantópoulos, C.I.G.L. (2019). Packaging Design Alternatives for Meat Products. In book: Insights on Novel Meat Processing and Preservation Methods. 10.5772/intechopen.88586.

Mcglone, 2013, The Future of Pork Production in the World: Towards Sustainable, Welfare-Positive Systems, Animals, 3, 401, 10.3390/ani3020401

Miyague, 2015, Combination of phenolic acids and essential oils against Listeria monocytogenes, LWT - Food Science and Technology, 64, 333, 10.1016/j.lwt.2015.05.055

Muller, 2017, Poly(lactic) acid (PLA) and starch bilayer films, containing cinnamaldehyde, obtained by compression moulding, European Polymer Journal, 95, 56, 10.1016/j.eurpolymj.2017.07.019

Muthuraj, 2018, Biodegradable compatibilized polymer blends for packaging applications: A literature review, Journal of Applied Polymer Science, 135, 10.1002/app.45726

Nguyen, 2021, Biorenewable, transparent, and oxygen/moisture barrier nanocellulose/nanochitin-based coating on polypropylene for food packaging applications, Carbohydrate Polymers, 271, 10.1016/j.carbpol.2021.118421

Olivato, 2013, Mixture design applied for the study of the tartaric acid effect on starch / polyester films, Carbohydrate Polymers, 92, 1705, 10.1016/j.carbpol.2012.11.024

Ordoñez, 2021, Physicochemical and antimicrobial properties of cassava starch films with ferulic or cinnamic acid, Lwt, 144, 10.1016/j.lwt.2021.111242

Pathare, 2013, Colour measurement and analysis in fresh and processed foods: A review, Food Bioprocess Technol, 6, 36, 10.1007/s11947-012-0867-9

Rice-Evans, 1996, Structure-antioxidant activity relationships of flavonoids and phenolic acids, Free Radical Biology and Medicine, 20, 933, 10.1016/0891-5849(95)02227-9

Ross, 2006, Use of volatiles as indicators of lipid oxidation in muscle foods, Comprehensive Reviews In Food Science And Food Safety, 5, 18, 10.1111/j.1541-4337.2006.tb00077.x

Sheard, 2000, Shelf life and quality of pork and pork products with raised n-3 PUFA, Meat Science, 55, 213, 10.1016/S0309-1740(99)00145-X

Siu, 1978, A survey of malonaldehyde content of retail meats and fish, Journal of Food Science, 43, 1147, 10.1111/j.1365-2621.1978.tb15256.x

Song, 2014, LWT - Food Science and Technology Development of a chicken feather protein fi lm containing clove oil and its application in smoked salmon packaging, LWT - Food Science and Technology, 57, 453, 10.1016/j.lwt.2014.02.009

Talón, 2019, Antioxidant starch-based films with encapsulated eugenol, Application to sunflower oil preservation. Lwt, 113

Wang, 2018, Effect of high-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork, Food Measure, 12, 395, 10.1007/s11694-017-9652-9

Wang, 2021, Effect of ferulic acid-grafted-chitosan coating on the quality of pork during refrigerated storage, Foods, 10, 10.3390/foods10061374

Xiao, 2011, Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage, Diet, Packaging, and Irradiation on Meat Quality, 1348–1357

Xiong, 2020, Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork, Food Control, 110, 10.1016/j.foodcont.2019.107018

Xu, 2018, Antimicrobial action of flavonoids from Sedum aizoon L. against lactic acid bacteria in vitro and in refrigerated fresh pork meat, Journal of Functional Foods, 40, 744, 10.1016/j.jff.2017.09.030

Yildirim, 2018, Active packaging applications for food, Comprehensive Reviews in Food Science and Food Safety, 17, 165, 10.1111/1541-4337.12322

Yin, 2008, Anti-campylobacter, anti-aerobic, and anti-oxidative effects of roselle calyx extract and protocatechuic acid in ground beef, International Journal of Food Microbiology Journal, 127, 73

Zhang, 2018, Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops, LWT - Food Science and Technology, 93, 470, 10.1016/j.lwt.2018.04.005