Prolonged the Shelf Life of Different Foods using the Citrus By-Products as Antimicrobials: A Review Article

Review Article

Ann Agric Crop Sci. 2019; 4(1): 1039.

Prolonged the Shelf Life of Different Foods using the Citrus By-Products as Antimicrobials: A Review Article

Al-Dalali S1,2*, Zheng F¹ and Al-Farga A²

¹Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, China

²Department of Food Science and Technology, Ibb University, Yemen

*Corresponding author: Sam Al-Dalali, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, China

Received: December 10, 2018; Accepted: January 22, 2019; Published: January 29, 2019

Abstract

A novel type of packaging that combines food packaging materials with antimicrobial substances to control microbial surface contamination of foods to enhance product microbial safety and to extend shelf-life is attracting interest in the packaging industry. In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options.

Keywords: Antimicrobial compounds; Food preservation; Natural compounds; Food packaging; Natural antimicrobials

Prolonged Storage of Different Food by Using Citrus as Antimicrobial

At its known, the main factors that cause the deterioration in food quality and reduced their shelf life are bacterial growth and lipid oxidation [1,2]. So, there are demand for use chemical additives as a preservative to inhibit the spoilage of food by microorganism and lipid oxidation process. Nevertheless, nowadays the consumers become more aware about the defect of synthetic antimicrobial and antioxidants substances and their relationship about human health risk, which used for extend food shelf life [3]. So, the current tend to use the natural antimicrobial compounds for extend the shelf life of food [4]. Among of them, the antimicrobial and antioxidant that have been extracted from citrus, whether from peel, seed, pulp and essential oils and applied them in food products. Since its will known that the extracts consider as a high source of bio phytochemicals substances against microorganism, also they could be added in the food system to improve the quality and extend the shelf life [3].

A lot of phenolic compounds that have been reported in the citrus peels include flavonoids (flavonols, flavones, flavonones and coumarins), phenolic acids and monoterpene hydrocarbons [5]. Many studies have been conducted by using essential oils extracts from citrus peels, the results exhibited that the antimicrobial activity against Salmonella typhi, Bacillus cereus and Staphylococcus aureus [6], also in fruit products [7], chicken products [8]. Extracted bio phytochemical from citrus can be added to food either directly or incorporated in packaging system [9]. A new preservation method that used to improve the quality of food products, it’s called Edible Films and Coating (EFC) by added with natural antimicrobial to inhibited food spoilage and growth of pathogenic microorganism [10].

Meat and meat products

Meat and meat products are considered a good source of protein and other nutrients like vitamin and minerals. It’s defined by the codex alimentarius [11] as a safe source and suitable for human consumption. Many of the factors that effect on the quality of meat such as pH, temperature, microbial growth and lipid oxidation … etc. [12]. The deterioration that occur during the processing and storage of meat ref come back to three mechanisms: lipid oxidation, microbial spoilage and enzymatic autolysis [10].

Ethanol and ethyl acetate extraction of three type of citrus peel (kaffir lime, lime and pomelo) were studied in stored raw chicken drumettes at 4°c as antimicrobial and antioxidants for extension their shelf life. They were found to be more effective against pathogenic bacteria at level ranged from 0.4-50 mg/ml. also, they found that the treated chicken wing samples with ethyl acetate extracted from kaffir lime peel were lower than those of control sample in their values of total viable counts, 2-Thiobarbituric Acid Reactive Substances (TBARS) and increased the sensory properties during the period of storage (14 days) [13] (Table 1). In another study conducted by [14], investigate the effect of Citrus limon Essential Oil (CLEO) in situ against L. monocytogenes, as well as evaluated the physicochemical parameters (pH and TBARS) in minced beef meat model. They found that the CLEO was more effective against gram positive and negative bacteria at concentration varied from 0.039 to 1.25 mg/ml and 0.25 to 2.5 mg/ml respectively. Also, they assessed the CLEO as preservative substances in minced beef meet during storage at 4°c. The results showed that added 0.06 and 0.312 mg/g from CLEO were prohibit the contamination in pathogenic bacteria, particularly L. monocytogenes. Additionally, the values pf pH and TBARS were lower than those, which found in control meat. Ibrahim and Salem studied adding lemon grass and lime peel extracts (fresh and oil) to the prepared chicken patties during the storage for 9 days at 4°c, 0.25% of tested oil extracts ere an optimum concentration that have been effective against TBARS and lipid oxidation [15]. As well as, reduce the pH, aerobic plate count, mould and yeast in the treated chicken patties comparing the untreated (control). Additionally, the treated chicken patties were lower than in their content of Volatile Basic Nitrogen (VBN) of control. On the other hand, they reported that addition the same concentration of lemo grass and lime peel extracts reduced the histamine, tyramine and putrescine formation in refrigerated chicken patties.

Citation:Al-Dalali S, Zheng F and Al-Farga A. Prolonged the Shelf Life of Different Foods using the Citrus By- Products as Antimicrobials: A Review Article. Ann Agric Crop Sci. 2019; 4(1): 1039.