This study first-ever tested the impact of active packaging paper coated with cationic starch containing L. essential oil with 69.26% carvacrol polyphenol on the physical, chemical, and microbiological quality of minced beef stored at +4 °C for 0, 6, and 12 days. An analysis of electron scanning microscopy and infrared spectroscopy showed origanum oil entrapment on paper. Meat samples packaged without origanum oil at 6th and 12th days of storage were unfit for consumption. In contrary, origanum oil significantly reduced microbial counts by 2.5 log 10 CFU/g, the peroxide value by 22%, lipid oxidation by 22, the pH-dependent meat spoilage value by 27%, dry matter losses by 7%, and antioxidant activity losses by 40% and restored color and odor reductions. Origanum oil extended the shelf-life of minced beef up to the 6th day of cold storage with no negative effect on meat color and odor.
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| http://dx.doi.org/10.1021/acsomega.2c00237 | DOI Listing |
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Surface Modifications and Antifungal Efficacy of Origanum Oil Incorporation in Denture-based Materials: An Study.
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Graduate Program in Dentistry, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil; Department of Dentistry, Radboud Institute for Health Sciences, Radboud University Medical Center, Nijmegen, The Netherlands, ORCID: https://orcid.org/0000-0002-5166-8233.
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Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Surabaya, Indonesia.
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