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Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product

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dc.contributor.author Serrano-León J.S. es_PE
dc.contributor.author Bergamaschi K.B. es_PE
dc.contributor.author Yoshida C.M.P. es_PE
dc.contributor.author Saldaña E. es_PE
dc.contributor.author Selani M.M. es_PE
dc.contributor.author Rios-Mera J.D. es_PE
dc.contributor.author Alencar S.M. es_PE
dc.contributor.author Contreras-Castillo C.J. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2018
dc.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.
dc.description.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.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.foodres.2018.03.031
dc.identifier.scopus 2-s2.0-85044061292
dc.identifier.uri https://hdl.handle.net/20.500.12390/551
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.relation.ispartof Food Research International
dc.rights info:eu-repo/semantics/openAccess
dc.subject Pink pepper
dc.subject Agents es_PE
dc.subject Animals es_PE
dc.subject Antioxidants es_PE
dc.subject Chitin es_PE
dc.subject Chitosan es_PE
dc.subject Food preservation es_PE
dc.subject Microorganisms es_PE
dc.subject Oilseeds es_PE
dc.subject Active packaging es_PE
dc.subject Anti-microbial activity es_PE
dc.subject Anti-oxidant activities es_PE
dc.subject Peanut skin es_PE
dc.subject Color image processing es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.04.01
dc.title Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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