Jaejoon Han

Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef

In this study, we assessed the antioxidant efficacy and nutritional value of 10 leafy edible plants and evaluated their potential as natural antioxidants for meat preservation. We measured total phenolic content, 2,2-diphenyl-1-picryl-hydrazil (DPPH) radical scavenging activity, and vitamin C, chlorophyll, and carotenoid contents of 70% ethanol and water extracts of the edible plants. Based on these results, we investigated the effects of butterbur and broccoli extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations. Thiobarbituric acid reactive substance (TBARS) values and color parameters were tested periodically during 12 days of refrigerated storage. TBARS levels were significantly lower (p≤0.05) in the samples containing plant extracts or BHT than the non-treated control. In addition, the beef patties formulated with the selected plant extracts showed significantly (p≤0.05) better color stability than those without antioxidants. These results indicate that edible plant extracts are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products.

Improvement of water barrier property of paperboard by coating application with biodegradable polymers.

Biopolymeric coatings were prepared and applied onto paperboard to improve its water barrier property. To prepare whey protein isolate (WPI)/cellulose-based films, WPI and glycerol were dissolved in water with glutaraldehyde (cross-linking agent) and cellulose xanthate. The solution was cast, dried, and insolubilized by entrapment of WPI in regenerated cellulose. Films were combined with beeswax (BW) into a bilayer coating system and then applied onto paperboard by heating compression. Another coating solution consisting of poly(vinyl butyral) (PVB)/zein was prepared by dissolving poly(vinyl alcohol) (PVA) and zein in 70% ethanol with glutaraldehyde and butyraldehyde (functionalization agent). The PVB/zein solution was applied onto paperboard after BW was sprayed. The structure of the PVB/zein-based coatings was analyzed by Fourier transform infrared spectroscopy (FTIR). The water vapor barrier property of coated paperboards was evaluated by water vapor transmission rate (WVTR) measurements. From the FTIR spectra, PVA functionalization after cross-linking and efficient acetalization into PVB were confirmed. WPI/cellulose and PVB/zein coating treatments improved the water barrier properties of paperboard by decreasing the WVTR by 77-78%. Although the BW coating was more efficient (decrease of WVTR by 89%), bilayer coatings composed of BW and polymer coatings had a stronger barrier effect with a decrease of WVTR to 92-95%, hence approaching commercial attributes required to ensure water vapor barrier in paperboard-based food containers (10 g/m(2).day). These results suggest that surface coating by biodegradable polymers may be utilized for the manufacture of paperboard containers in industrial applications.

Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato

A new colorimetric pH indicator film was developed using agar, potato starch, and natural dyes extracted from purple sweet potato, Ipomoea batatas. Both agar and potato starch are solid matrices used to immobilize natural dyes, anthocyanins. The ultraviolet-visible (UV-vis) spectrum of anthocyanin extract solutions and agar/potato starch films with anthocyanins showed color variations to different pH values (pH 2.0-10.0). Fourier transform infrared (FT-IR) and UV-vis region spectra showed compatibility between agar, starch, and anthocyanin extracts. Color variations of pH indicator films were measured by a colorimeter after immersion in different pH buffers. An application test was conducted for potential use as a meat spoilage sensor. The pH indicator films showed pH changes and spoilage point of pork samples, changing from red to green. Therefore, the developed pH indicator films could be used as a diagnostic tool for the detection of food spoilage.

Combined Effect of Natural Essential Oils, Modified Atmosphere Packaging, and Gamma Radiation on the Microbial Growth on Ground Beef

Selected Chinese cinnamon, Spanish oregano, and mustard essential oils (EOs) were used in combination with irradiation to evaluate their ability to eliminate pathogenic bacteria and extend the shelf life of medium-fat-content ground beef (23% fat). Shelf life was defined as the time when the total bacterial count reached 10(7) CFU/g. The shelf life of ground beef was determined for 28 days at 4 degrees C after treatment with EOs. The concentrations of EOs were predetermined such that sensory properties of cooked meat were maintained: 0.025% Spanish oregano, 0.025% Chinese cinnamon, and 0.075% mustard. Ground beef samples containing EOs were then packaged under air or a modified atmosphere and irradiated at 1.5 kGy. Ground beef samples (10 g) were taken during the storage period for enumeration of total mesophilic aerobic bacteria, Escherichia coli, Salmonella, total coliforms, lactic acid bacteria, and Pseudomonas. Mustard EO was the most efficient for reducing the total mesophilic aerobic bacteria and eliminating pathogenic bacteria. Irradiation alone completely inhibited the growth of total mesophilic aerobic and pathogenic bacteria. The combination of irradiation and EOs was better for reducing lactic acid bacteria (mustard and cinnamon EOs) and Pseudomonas (oregano and mustard EOs). The best combined treatment for extending the shelf life of ground beef for up to 28 days was EO plus irradiation (1.5 kGy) and modified atmosphere packaging.

Insect-resistant food packaging film development using cinnamon oil and microencapsulation technologies.

UNLABELLED Insect-resistant films containing a microencapsulated insect-repelling agent were developed to protect food products from the Indian meal moth (Plodia interpunctella). Cinnamon oil (CO), an insect repelling agent, was encapsulated with gum arabic, whey protein isolate (WPI)/maltodextrin (MD), or poly(vinyl alcohol) (PVA). A low-density polyethylene (LDPE) film was coated with an ink or a polypropylene (PP) solution that incorporated the microcapsules. The encapsulation efficiency values obtained with gum arabic, WPI/MD, and PVA were 90.4%, 94.6%, and 80.7%, respectively. The films containing a microcapsule emulsion of PVA and CO or incorporating a microcapsule powder of WPI/MD and CO were the most effective (P < 0.05) at repelling moth larvae. The release rate of cinnamaldehyde, an active repellent of cinnamaldehyde, in the PP was 23 times lower when cinnamaldehyde was microencapsulated. Coating with the microcapsules did not alter the tensile properties of the films. The invasion of larvae into cookies was prevented by the insect-repellent films, demonstrating potential for the films in insect-resistant packaging for food products. PRACTICAL APPLICATION The insect-repelling effect of cinnamon oil incorporated into LDPE films was more effective with microencapsulation. The system developed in this research with LDPE film may also be extended to other food-packaging films where the same coating platform can be used. This platform is interchangeable and easy to use for the delivery of insect-repelling agents. The films can protect a wide variety of food products from invasion by the Indian meal moth.

Apple peel and carboxymethylcellulose-based nanocomposite films containing different nanoclays.

UNLABELLED Biodegradable packaging films were developed from polymeric blends of apple peel powder (APP) and carboxymethylcellulose (CMC), into which different nanoclays were incorporated to produce a nanocomposite film. After first estimating the barrier and mechanical properties of 4 different biopolymer films (CMC, methylcellulose, gelatin, and polylactide), CMC was chosen as the best film-forming solution. Three different nanoclays (Cloisite Na(+) , 30B, and 20A) were subsequently dispersed in a CMC film solution to improve the barrier and physical properties of the final CMC nanocomposite films. The structures of the exfoliated CMC nanocomposite films were characterized using X-ray diffraction (XRD) to determine the most efficient nanoclay type, with Cloisite Na(+) addition being found to demonstrate the greatest improvement in the barrier and mechanical properties of the film. Finally, the CMC and Cloisite Na(+) solution were thoroughly blended with APP using a high-pressure homogenization (HPH) process to develop biopolymer nanocomposite films, which were then characterized using XRD and Fourier transform infrared spectroscopy. The HPH treatment significantly improved the film-forming ability by increasing the dispersity of APP in the CMC nanocomposites, as well as having various other effects on the physical properties. These nanocomposite films can be viewed as an alternative solution for the use of agricultural biomass in developing environmentally friendly packaging materials. PRACTICAL APPLICATION Cloisite Na(+) nanoclay noticeably improved the barrier and elongation properties of a biopolymer film. High-pressure homogenization successfully blended apple peel powder with carboxymethylcellulose to develop a nanocomposite film. The apple peel and CMC-based nanocomposite films that were developed could be used as a novel biodegradable packaging material.

Development of polylactic acid nanocomposite films reinforced with cellulose nanocrystals derived from coffee silverskin

Bio-nanocomposite films based on polylactic acid (PLA) matrix reinforced with cellulose nanocrystals (CNCs) were developed using a twin-screw extruder. The CNCs were extracted from coffee silverskin (CS), which is a by-product of the coffee roasting process. They were extracted by alkali treatment followed by sulfuric acid hydrolysis. They were used as reinforcing agents to obtain PLA/CNC nanocomposites by addition at different concentrations (1%, 3%, and 5% CNCs). Morphological, tensile, and barrier properties of the bio-nanocomposites were analyzed. The tensile strength and Youngs modulus increased with both 1% and 3% CNCs. The water vapor permeability decreased gradually with increasing addition of CNCs up to 3% and good oxygen barrier properties were found for all nanocomposites. These results suggest that CNCs from CS can improve the physical properties of PLA-based biopolymer film. The developed PLA/CNC bio-nanocomposite films can potentially be used for biopolymer materials with enhanced barrier and mechanical properties.

Effect of selected antimicrobial compounds on the radiosensitization of Salmonella Typhi in ground beef

Aims:  In this study, we extended our previous work to determine the efficiency of antimicrobial compounds in increase of relative radiosensitivity of Salmonella Typhi in medium fat ground beef (23% fat) by testing 41 different essential oils (EOs), oleoresins and food sauces.

Indian meal moth (Plodia interpunctella)-resistant food packaging film development using microencapsulated cinnamon oil.

UNLABELLED Insect-resistant laminate films containing microencapsulated cinnamon oil (CO) were developed to protect food products from the Indian meal moth (Plodia interpunctella). CO microencapsulated with polyvinyl alcohol was incorporated with a printing ink and the ink mixture was applied to a low-density polyethylene (LDPE) film as an ink coating. The coated LDPE surface was laminated with a polypropylene film. The laminate film impeded the invasion of moth larvae and repelled the larvae. The periods of time during which cinnamaldehyde level in the film remained above a minimum repelling concentration, predicted from the concentration profile, were 21, 21, and 10 d for cookies, chocolate, and caramel, respectively. Coating with microencapsulated ink did not alter the tensile or barrier properties of the laminate film. Microencapsulation effectively prevented volatilization of CO. The laminate film can be produced by modern film manufacturing lines and applied to protect food from Indian meal moth damage. PRACTICAL APPLICATION The LDPE-PP laminate film developed using microencapsulated cinnamon oil was effective to protect the model foods from the invasion of Indian meal moth larvae. The microencapsulated ink coating did not significantly change the tensile and barrier properties of the LDPE-PP laminate film, implying that replacement of the uncoated with coated laminate would not be an issue with current packaging equipment. The films showed the potential to be produced in commercial film production lines that usually involve high temperatures because of the improved thermal stability of cinnamon oil due to microencapsulation. The microencapsulated system may be extended to other food-packaging films for which the same ink-printing platform is used.

Development of Natural Insect-Repellent Loaded Halloysite Nanotubes and their Application to Food Packaging to Prevent Plodia interpunctella Infestation

The aims of this study were to develop insect-proof halloysite nanotubes (HNTs) and apply the HNTs to a low-density polyethylene (LDPE) film that will prevent Plodia interpunctella (Hübner) (Lepidoptera: Pyralidae), commonly known as Indian mealmoth, from infesting the food. Clove bud oil (CO), an insect repellent, was encapsulated into HNTs with polyethylenimine (PEI) to bring about controlled release of CO. Chemical composition and insecticidal effect of CO were examined. The Fourier transform infrared (FTIR) spectrum of encapsulated CO was confirmed. The surface charges of uncoated HNTs (HNTs/CO) and coated HNTs with PEI by the layer-by-layer (LBL) method (HNTs/CO/LBL) were determined to be -37.23 and 36.33 mV, respectively. HNTs/CO/LBL showed slow, controlled release of CO compared to HNTs/CO. After 30 d, the residual amounts of CO in HNTs/CO and HNTs/CO/LBL were estimated to be 13.43 and 28.66 mg/g, respectively. HNTs/CO/LBL showed the most sustainable repellent effect. HNTs applied to gravure printing ink solution did not affect mechanical, optical, or thermal properties of the developed film. Gravure-printed LDPE film containing HNTs/CO/LBL displayed the greatest preventive effect on insect penetration, indicating its potential for use as insect-resistant food packaging materials.