Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product
Descripción del Articulo
Juan S. Serrano-León thanks the “Secretaría Nacional de Educación Superior, Ciencia, Tecnología e Innovación” (SENESCYT), Ecuador, for the scholarship and financial support and Erick Saldaña thanks the Cienciactiva from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica” (CONCYTEC...
| Autores: | , , , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2018 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/551 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/551 https://doi.org/10.1016/j.foodres.2018.03.031 |
| Nivel de acceso: | acceso abierto |
| Materia: | Pink pepper Agents Animals Antioxidants Chitin Chitosan Food preservation Microorganisms Oilseeds Active packaging Anti-microbial activity Anti-oxidant activities Peanut skin Color image processing https://purl.org/pe-repo/ocde/ford#4.04.01 |
| id |
CONC_e75cb468fd73e3fda0c3202ca524590f |
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oai:repositorio.concytec.gob.pe:20.500.12390/551 |
| network_acronym_str |
CONC |
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CONCYTEC-Institucional |
| repository_id_str |
4689 |
| dc.title.none.fl_str_mv |
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product |
| title |
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product |
| spellingShingle |
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product Serrano-León J.S. Pink pepper Agents Animals Antioxidants Antioxidants Chitin Chitosan Food preservation Microorganisms Oilseeds Active packaging Anti-microbial activity Anti-oxidant activities Peanut skin Color image processing https://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product |
| title_full |
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product |
| title_fullStr |
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product |
| title_full_unstemmed |
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product |
| title_sort |
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product |
| author |
Serrano-León J.S. |
| author_facet |
Serrano-León J.S. Bergamaschi K.B. Yoshida C.M.P. Saldaña E. Selani M.M. Rios-Mera J.D. Alencar S.M. Contreras-Castillo C.J. |
| author_role |
author |
| author2 |
Bergamaschi K.B. Yoshida C.M.P. Saldaña E. Selani M.M. Rios-Mera J.D. Alencar S.M. Contreras-Castillo C.J. |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Serrano-León J.S. Bergamaschi K.B. Yoshida C.M.P. Saldaña E. Selani M.M. Rios-Mera J.D. Alencar S.M. Contreras-Castillo C.J. |
| dc.subject.none.fl_str_mv |
Pink pepper |
| topic |
Pink pepper Agents Animals Antioxidants Antioxidants Chitin Chitosan Food preservation Microorganisms Oilseeds Active packaging Anti-microbial activity Anti-oxidant activities Peanut skin Color image processing https://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
Agents Animals Antioxidants Antioxidants Chitin Chitosan Food preservation Microorganisms Oilseeds Active packaging Anti-microbial activity Anti-oxidant activities Peanut skin Color image processing |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.01 |
| description |
Juan S. Serrano-León thanks the “Secretaría Nacional de Educación Superior, Ciencia, Tecnología e Innovación” (SENESCYT), Ecuador, for the scholarship and financial support and Erick Saldaña thanks the Cienciactiva from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica” (CONCYTEC), Peru (104-2016-FONDECYT), for the PhD scholarship. |
| publishDate |
2018 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2018 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/551 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.foodres.2018.03.031 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85044061292 |
| url |
https://hdl.handle.net/20.500.12390/551 https://doi.org/10.1016/j.foodres.2018.03.031 |
| identifier_str_mv |
2-s2.0-85044061292 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Food Research International |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
| publisher.none.fl_str_mv |
Elsevier Ltd |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
| reponame_str |
CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1839175486197989376 |
| spelling |
Publicationrp00976600rp00975600rp00977600rp00628500rp00978600rp00974600rp00979600rp00627500Serrano-León J.S.Bergamaschi K.B.Yoshida C.M.P.Saldaña E.Selani M.M.Rios-Mera J.D.Alencar S.M.Contreras-Castillo C.J.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/551https://doi.org/10.1016/j.foodres.2018.03.0312-s2.0-85044061292Juan S. Serrano-León thanks the “Secretaría Nacional de Educación Superior, Ciencia, Tecnología e Innovación” (SENESCYT), Ecuador, for the scholarship and financial support and Erick Saldaña thanks the Cienciactiva from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica” (CONCYTEC), Peru (104-2016-FONDECYT), for the PhD scholarship.This study aimed to develop chitosan films incorporating natural antioxidants from peanut skin (EPS) and pink pepper residue (EPP) extracts, as well as to evaluate their effects on lipid oxidation, pH, color, and microbial counts of a restructured chicken product. EPS had higher phenolic content and antioxidant activity compared to EPP. When both extracts were applied to chicken meat and the chitosan films, there were no differences for color, pH and total mesophilic counts compared to control at the end of the storage period. For lipid oxidation (peroxide value and thiobarbituric acid reactive substances), both extracts proved to be as effective as butylated hydroxytoluene to maintain the oxidative stability of the chicken product. The microbial counts of psychrotrophic microorganisms were significantly lower for treatments with active films. Chitosan active films with residue extracts may maintain the quality of chicken products due to their antioxidant and antimicrobial potential.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdFood Research Internationalinfo:eu-repo/semantics/openAccessPink pepperAgents-1Animals-1Antioxidants-1Antioxidants-1Chitin-1Chitosan-1Food preservation-1Microorganisms-1Oilseeds-1Active packaging-1Anti-microbial activity-1Anti-oxidant activities-1Peanut skin-1Color image processing-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured productinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/551oai:repositorio.concytec.gob.pe:20.500.12390/5512024-05-30 15:22:10.065http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="300de790-f79d-4007-b6ce-e1ef6ab9c66e"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product</Title> <PublishedIn> <Publication> <Title>Food Research International</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1016/j.foodres.2018.03.031</DOI> <SCP-Number>2-s2.0-85044061292</SCP-Number> <Authors> <Author> <DisplayName>Serrano-León J.S.</DisplayName> <Person id="rp00976" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Bergamaschi K.B.</DisplayName> <Person id="rp00975" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Yoshida C.M.P.</DisplayName> <Person id="rp00977" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Saldaña E.</DisplayName> <Person id="rp00628" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Selani M.M.</DisplayName> <Person id="rp00978" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Rios-Mera J.D.</DisplayName> <Person id="rp00974" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Alencar S.M.</DisplayName> <Person id="rp00979" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Contreras-Castillo C.J.</DisplayName> <Person id="rp00627" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Pink pepper</Keyword> <Keyword>Agents</Keyword> <Keyword>Animals</Keyword> <Keyword>Antioxidants</Keyword> <Keyword>Antioxidants</Keyword> <Keyword>Chitin</Keyword> <Keyword>Chitosan</Keyword> <Keyword>Food preservation</Keyword> <Keyword>Microorganisms</Keyword> <Keyword>Oilseeds</Keyword> <Keyword>Active packaging</Keyword> <Keyword>Anti-microbial activity</Keyword> <Keyword>Anti-oxidant activities</Keyword> <Keyword>Peanut skin</Keyword> <Keyword>Color image processing</Keyword> <Abstract>This study aimed to develop chitosan films incorporating natural antioxidants from peanut skin (EPS) and pink pepper residue (EPP) extracts, as well as to evaluate their effects on lipid oxidation, pH, color, and microbial counts of a restructured chicken product. EPS had higher phenolic content and antioxidant activity compared to EPP. When both extracts were applied to chicken meat and the chitosan films, there were no differences for color, pH and total mesophilic counts compared to control at the end of the storage period. For lipid oxidation (peroxide value and thiobarbituric acid reactive substances), both extracts proved to be as effective as butylated hydroxytoluene to maintain the oxidative stability of the chicken product. The microbial counts of psychrotrophic microorganisms were significantly lower for treatments with active films. Chitosan active films with residue extracts may maintain the quality of chicken products due to their antioxidant and antimicrobial potential.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
13.210282 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
