Oregano and Rosemary Essential Oils in Collagen Fiber and Polyvinyl Alcohol Films: Application as Biodegradable Active Packaging for Ready-to-Eat Meat Products
Developing packaging using biomaterials offers a solution to the problem of solid plastic waste in urban areas. However, selecting suitable materials remains challenging, particularly when the packaging is intended for food products with high moisture content, such as meat. In response to this challenge, a novel film comprising a blend of collagen fiber and polyvinyl alcohol, supplemented with varying concentrations of oregano and rosemary essential oils, was developed. The mechanical properties, in vitro antioxidant activity, and chemical composition of these collagen fiber and polyvinyl alcohol films, enhanced with oregano and rosemary essential oils, were thoroughly characterized. The compounds γ-terpinene and ρ-cymene played a significant role in the antioxidant activity of the packaging. The impact of this active packaging on the quality of sliced mortadella was evaluated over 0, 3, 6, and 9 days of refrigeration. Time significantly influenced most of the variables examined. The concentration of essential oils (0%, 2%, 4%, and 6%) significantly affected the moisture level, water activity, pH, and Escherichia coli count in the packaged product. For lipid oxidation analysis, the type of essential oil proved significant, with oregano essential oil demonstrating superior activity. A pro-oxidant effect was noted in products with 6% rosemary essential oil. Packages containing essential oils from oregano and rosemary exhibited lower E. coli counts. Films enriched with essential oils showed a higher rate of biodegradation.
References
[1]
Gulzar, S., Tagrida, M., Prodpran, T. and Benjakul, S. (2022) Antimicrobial Film Based on Polylactic Acid Coated with Gelatin/Chitosan Nanofibers Containing Nisin Extends the Shelf Life of Asian Seabass Slices. Food Packaging and Shelf Life, 34, Article ID: 100941. https://doi.org/10.1016/j.fpsl.2022.100941
[2]
Horita, C.N., Baptista, R.C., Caturla, M.Y.R., Lorenzo, J.M., Barba, F.J. and Sant’Ana, A.S. (2018) Combining Reformulation, Active Packaging and Non-Thermal Post-Packaging Decontamination Technologies to Increase the Microbiological Quality and Safety of Cooked Ready-to-Eat Meat Products. Trends in Food Science & Technology, 72, 45-61. https://doi.org/10.1016/j.tifs.2017.12.003
[3]
Qiu, L., Zhang, M., Chitrakar, B., Adhikari, B. and Yang, C. (2022) Effects of Nanoemulsion-Based Chicken Bone Gelatin-Chitosan Coatings with Cinnamon Essential Oil and Rosemary Extract on the Storage Quality of Ready-to-Eat Chicken Patties. Food Packaging and Shelf Life, 34, Article ID: 100933. https://doi.org/10.1016/j.fpsl.2022.100933
[4]
Rüegg, N., Teixeira, S.R., Beck, B.M., Monnard, F.W., Menard, R. and Yildirim, S. (2022) Application of Antimicrobial Packaging Based on Modified Calcium Carbonate and Eos for RTE Meat Products. Food Packaging and Shelf Life, 34, Article ID: 100982. https://doi.org/10.1016/j.fpsl.2022.100982
[5]
Brasil, Ministério da Saúde (2024) Secretaria de Vigilância em Saúde. Surtos de doenças de transmissão hídrica e alimentar DTHA. https://www.gov.br/saude/pt-br/assuntos/saude-de-a-a-z/d/dtha/publicacoes/surtos-de-doencas-de-transmissao-hidrica-e-alimentar-no-brasil-informe-2022
[6]
Akbar, A. and Anal, A.K. (2014) Zinc Oxide Nanoparticles Loaded Active Packaging, a Challenge Study against Salmonella Typhimurium and Staphylococcus Aureus in Ready-to-Eat Poultry Meat. Food Control, 38, 88-95. https://doi.org/10.1016/j.foodcont.2013.09.065
[7]
Abass, A., Adzitey, F. and Huda, N. (2020) Escherichia Coli of Ready-to-Eat (RTE) Meats Origin Showed Resistance to Antibiotics Used by Farmers. Antibiotics, 9, Article 869. https://doi.org/10.3390/antibiotics9120869
[8]
UNEP (2022) United Nations Environment Programme. Planetary Action. https://www.unep.org/resources/annual-report-2021
[9]
United Nations (2023) Sustainable Development Goals. https://www.un.org/sustainabledevelopment/
[10]
Karwowska, M., Łaba, S. and Szczepański, K. (2021) Food Loss and Waste in Meat Sector—Why the Consumption Stage Generates the Most Losses? Sustainability, 13, Article 6227. https://doi.org/10.3390/su13116227
[11]
MAPA (Ministério Da Agricultura, Pecuária E Abastecimento) (2023) How MAPA Works for Good Sustainable Practices in Brazilian Livestock Farming. https://www.gov.br/agricultura/pt-br/assuntos/noticias/como-o-mapa-atua-para-as-boas-praticas-sustentaveis-na-pecuaria-brasileira#:~:text=Segundo%20a%20Secretaria%20de%20Com%C3%A9rcio,US%24%2025%20bilh%C3%B5es%20de%20carnes
[12]
Araújo, P.P.P., Leite, M.D.S. Pinheiro, P.G., Bezerra, W.K.T., Custodio, P.P. and Moreira, A.R. (2023) Disposal of Waste from Public Slaughterhouses in the North-east: An Analysis of Scientific Production from 2015 to 2020. Magazine FT, 27, 120. https://doi.org/10.5281/zenodo.7698297
[13]
Xu, J., Liu, F., Wang, T., Goff, H.D. and Zhong, F. (2020) Fabrication of Films with Tailored Properties by Regulating the Swelling of Collagen Fiber through pH Adjustment. Food Hydrocolloids, 108, Article ID: 106016. https://doi.org/10.1016/j.foodhyd.2020.106016
[14]
Wang, W., Liu, Y., Liu, A., Zhao, Y. and Chen, X. (2016) Effect of in Situ Apatite on Performance of Collagen Fiber Film for Food Packaging Applications. Journal of Applied Polymer Science, 133, page. https://doi.org/10.1002/app.44154
[15]
Hu, J. and Han, Y. (2020) Collagen Fibers. In: Hu, J., Kumar, B. and Lu, J., Eds., Handbook of Fibrous Materials, Wiley-VCH Verlag GmbH & Co.
[16]
Aslam, M., Kalyar, M.A. and Raza, Z.A. (2018) Polyvinyl Alcohol: A Review of Research Status and Use of Polyvinyl Alcohol Based Nanocomposites. Polymer Engineering & Science, 58, 2119-2132. https://doi.org/10.1002/pen.24855
[17]
Gómez-Aldapa, C.A., Velazquez, G., Gutierrez, M.C., Rangel-Vargas, E., Castro-Rosas, J. and Aguirre-Loredo, R.Y. (2020) Effect of Polyvinyl Alcohol on the Physicochemical Properties of Biodegradable Starch Films. Materials Chemistry and Physics, 239, Article ID: 122027. https://doi.org/10.1016/j.matchemphys.2019.122027
[18]
Lin, B., Zhang, X., Ou, D., Chen, Y., Chen, Y. and Chen, X. (2023) Characterization of Anglerfish Gelatin/Polyvinyl Alcohol Film and Its Application in Preservation of Small Yellow Croaker (Larimichthyspolyactis). Journal of Food Engineering, 357, Article ID: 111641. https://doi.org/10.1016/j.jfoodeng.2023.111641
[19]
Quesada, J., Sendra, E., Navarro, C. and Sayas-Barberá, E. (2016) Antimicrobial Active Packaging Including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat. Foods, 5, 57. https://doi.org/10.3390/foods5030057
[20]
Thiel, S.R., De Oliveira, M.S.R., Badia, V., Ribeiro, S.R., Wagner, R., Emanuelli, T., et al. (2023) Development of Active Films with Collagen Fiber and Polyvinyl Alcohol Mixture and Incorporation of Oregano and Rosemary Essential Oils in Their Matrix. Food and Nutrition Sciences, 14, 601-625. https://doi.org/10.4236/fns.2023.147040
[21]
Fernández-Pan, I., Maté, J.I., Gardrat, C. and Coma, V. (2015) Effect of Chitosan Molecular Weight on the Antimicrobial Activity and Release Rate of Carvacrol-Enriched Films. Food Hydrocolloids, 51, 60-68. https://doi.org/10.1016/j.foodhyd.2015.04.033
[22]
ASTM (2018) D882-18. Standard Test Method for Tensile Properties of Thin Plastic Sheeting, ASTM International.
[23]
AOAC (2006) Official Methods of Analysis. 18th Edition, Association of Official Analytical Chemists.
[24]
Bruna, J.M., Ordóñez, J.A., Fernández, M., Herranz, B. and de la Hoz, L. (2001) Microbial and Physico-Chemical Changes during the Ripening of Dry Fermented Sausages Superficially Inoculated with or Having Added an Intracellular Cell-Free Extract of Penicillium aurantiogriseum. Meat Science, 59, 87-96. https://doi.org/10.1016/s0309-1740(01)00057-2
[25]
Dannenberg, G.D.S., Funck, G.D., Cruxen, C.E.D.S., Marques, J.D.L., SILVA, W.P.D. and Fiorentini, Â.M. (2017) Essential Oil from Pink Pepper as an Antimicrobial Component in Cellulose Acetate Film: Potential for Application as Active Packaging for Sliced Cheese. LWT—Food Science and Technology, 81, 314-318. https://doi.org/10.1016/j.lwt.2017.04.002
[26]
Medina Jaramillo, C., Gutiérrez, T.J., Goyanes, S., Bernal, C. and Famá, L. (2016) Biodegradability and Plasticizing Effect of Yerba Mate Extract on Cassava Starch Edible Films. Carbohydrate Polymers, 151, 150-159. https://doi.org/10.1016/j.carbpol.2016.05.025
[27]
Khattree, R. and Naik, D.N. (2000) Multivariate Data Reduction and Discrimination with SAS Software. SAS Institute Inc., 558.
[28]
SAS Institute Inc (2024) SAS® Viya™ for Learners 4.0 Cary. SAS Institute Inc. https://vle.sas.com/vfl
[29]
Lee, J.Y., Garcia, C.V., Shin, G.H. and Kim, J.T. (2019) Antibacterial and Antioxidant Properties of Hydroxypropyl Methylcellulose-Based Active Composite Films Incorporating Oregano Essential Oil Nanoemulsions. LWT, 106, 164-171. https://doi.org/10.1016/j.lwt.2019.02.061
[30]
Teixeira, B., Marques, A., Ramos, C., Serrano, C., Matos, O., Neng, N.R., et al. (2013) Chemical Composition and Bioactivity of Different Oregano (Origanum vulgare) Extracts and Essential Oil. Journal of the Science of Food and Agriculture, 93, 2707-2714. https://doi.org/10.1002/jsfa.6089
[31]
Giarratana, F., Muscolino, D., Ragonese, C., Beninati, C., Sciarrone, D., Ziino, G., et al. (2016) Antimicrobial Activity of Combined Thyme and Rosemary Essential Oils against Listeria monocytogens in Italian Mortadella Packaged in Modified Atmosphere. Journal of Essential Oil Research, 28, 467-474. https://doi.org/10.1080/10412905.2016.1165744
[32]
Hendel, N., Napoli, E., Sarri, M., Saija, A., Cristani, M., Nostro, A., et al. (2019) Essential Oil from Aerial Parts of Wild Algerian Rosemary: Screening of Chemical Composition, Antimicrobial and Antioxidant Activities. Journal of Essential Oil Bearing Plants, 22, 1-17. https://doi.org/10.1080/0972060x.2019.1590246
[33]
Ribeiro-Santos, R., Andrade, M., de Melo, N.R., dos Santos, F.R., Neves, I.d.A., de Carvalho, M.G., et al. (2017) Biological Activities and Major Components Determination in Essential Oils Intended for a Biodegradable Food Packaging. Industrial Crops and Products, 97, 201-210. https://doi.org/10.1016/j.indcrop.2016.12.006
[34]
Zhang, Y., Zhou, L., Zhang, C., Show, P.L., Du, A., Fu, J., et al. (2020) Preparation and Characterization of Curdlan/Polyvinyl Alcohol/ Thyme Essential Oil Blending Film and Its Application to Chilled Meat Preservation. Carbohydrate Polymers, 247, Article ID: 116670. https://doi.org/10.1016/j.carbpol.2020.116670
[35]
Shen, Y., Zhou, J., Yang, C., Chen, Y., Yang, Y., Zhou, C., et al. (2022) Preparation and Characterization of Oregano Essential Oil-Loaded Dioscorea zingiberensis Starch Film with Antioxidant and Antibacterial Activity and Its Application in Chicken Preservation. International Journal of Biological Macromolecules, 212, 20-30. https://doi.org/10.1016/j.ijbiomac.2022.05.114
[36]
Sánchez-Soto, J.M., López-Alcántara, R., Sánchez-González, A.D.P. and Torres-Mendoza, E.J. (2022) Evaluation of Mechanical Properties of Matrices Derived from Fish Scale Collagen. Revista Colombiana de InvestigacionesAgroindustriales, 9, 119-129. https://doi.org/10.23850/24220582.5211
[37]
Pérez-Córdoba, L.J., Pinheiro, A.C., de Núñez de Villavicencio-Ferrer, M., Trindade, M.A. and Sobral, P.J.A. (2022) Applying Gelatine: Chitosan Film Loaded with Nanoemulsified Garlic Essential Oil/α-Tocopherol as Active Packaging of Sliced Omega-3-Rich Mortadella. International Journal of Food Science & Technology, 57, 6378-6388. https://doi.org/10.1111/ijfs.15938
[38]
Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J. and Pérez-Álvarez, J.A. (2010) Effect of Orange Dietary Fibre, Oregano Essential Oil and Packaging Conditions on Shelf-Life of Bologna Sausages. Food Control, 21, 436-443. https://doi.org/10.1016/j.foodcont.2009.07.004
[39]
Sayadi, M., Mojaddar Langroodi, A., Amiri, S. and Radi, M. (2022) Effect of Nanocomposite Alginate-Based Film Incorporated with Cumin Essential Oil and TiO2 Nanoparticles on Chemical, Microbial, and Sensory Properties of Fresh Meat/Beef. Food Science & Nutrition, 10, 1401-1413. https://doi.org/10.1002/fsn3.2724
[40]
Gedikoğlu, A. (2022) The Effect of Thymus vulgaris and Thymbra spicata Essential Oils And/or Extracts in Pectin Edible Coating on the Preservation of Sliced Bolognas. Meat Science, 184, Article ID: 108697. https://doi.org/10.1016/j.meatsci.2021.108697
[41]
Franco, B.D.G. and Landgraf, M. (1996) Microbiologia dos alimentos. Atheneu.
[42]
Jay, J.M. (2005) Microbiologia de alimentos. 6th Edition, Artmed, 711.
[43]
Wang, Y., Luo, J., Hou, X., Wu, H., Li, Q., Li, S., et al. (2022) Physicochemical, Antibacterial, and Biodegradability Properties of Green Sichuan Pepper (Zanthoxylum armatum DC.) Essential Oil Incorporated Starch Films. LWT, 161, Article ID: 113392. https://doi.org/10.1016/j.lwt.2022.113392
[44]
Vital, A.C.P., Guerrero, A., Monteschio, J.D.O., Valero, M.V., Carvalho, C.B., de Abreu Filho, B.A., et al. (2016) Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability. PLOS ONE, 11, e0160535. https://doi.org/10.1371/journal.pone.0160535
[45]
González-González, C.R., Labo-Popoola, O., Delgado-Pando, G., Theodoridou, K., Doran, O. and Stratakos, A.C. (2021) The Effect of Cold Atmospheric Plasma and Linalool Nanoemulsions against Escherichia coli O157:H7 and Salmonella on Ready-to-Eat Chicken Meat. LWT, 149, Article ID: 111898. https://doi.org/10.1016/j.lwt.2021.111898
[46]
Zheng, K., Li, B., Liu, Y., Wu, D., Bai, Y. and Xiang, Q. (2023) Effect of Chitosan Coating Incorporated with Oregano Essential Oil on Microbial Inactivation and Quality Properties of Refrigerated Chicken Breasts. LWT, 176, Article ID: 114547. https://doi.org/10.1016/j.lwt.2023.114547
[47]
Amorati, R., Foti, M.C. and Valgimigli, L. (2013) Antioxidant Activity of Essential Oils. Journal of Agricultural and Food Chemistry, 61, 10835-10847. https://doi.org/10.1021/jf403496k
[48]
Guo, Y., Baschieri, A., Amorati, R. and Valgimigli, L. (2021) Synergic Antioxidant Activity of γ-Terpinene with Phenols and Polyphenols Enabled by Hydroperoxyl Radicals. Food Chemistry, 345, Article ID: 128468. https://doi.org/10.1016/j.foodchem.2020.128468
[49]
Zheng, L., Guo, H., Zhu, M., Xie, L., Jin, J., Korma, S.A., et al. (2023) Intrinsic Properties and Extrinsic Factors of Food Matrix System Affecting the Effectiveness of Essential Oils in Foods: A Comprehensive Review. Critical Reviews in Food Science and Nutrition, 64, 7363-7396. https://doi.org/10.1080/10408398.2023.2184767
[50]
Brasil (2000) Ministério da Agricultura e do Abastecimento. Secretaria de Defesa Agropecuária. Instrução Normativa N° 4, de 31 de março de 2000. Regulamento Técnico de Identidade e Qualidade de Mortadela.
[51]
Sheen, S. and Hwang, C. (2010) Mathematical Modeling the Cross-Contamination of Escherichia coli O157:H7 on the Surface of Ready-to-Eat Meat Product While Slicing. Food Microbiology, 27, 37-43. https://doi.org/10.1016/j.fm.2009.07.016
[52]
Sofos, J.N. and Geornaras, I. (2010) Overview of Current Meat Hygiene and Safety Risks and Summary of Recent Studies on Biofilms, and Control of Escherichia coli O157:H7 in Nonintact, and Listeria monocytogenes in Ready-to-Eat, Meat Products. Meat Science, 86, 2-14. https://doi.org/10.1016/j.meatsci.2010.04.015
