Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract

https://doi.org/10.1016/j.lwt.2008.11.015Get rights and content

Abstract

An anti-oxidative plastic film coated with microcapsules containing volatile horseradish extract was developed. The oil-in-water-type microcapsule was produced by a modified orifice method to encapsulate the methanol extract of horseradish. The presence of naturally occurring antioxidants in the extract was confirmed by high performance liquid chromatography. Increasing the amount of chitosan during microcapsule formation increased the size of the microcapsules and decreased the rate of release of the horseradish extract, suggesting that the amount of extract released from the film can be modulated by the chitosan content of the microspheres. Covering pork and fish fillets with the anti-oxidative film delayed oxidative discoloration and rancidization. Collectively, these results showed that a horseradish-coated film containing natural antioxidants efficiently enhanced the stability of both pork and fish. This novel film may be a promising tool to prolong the shelf-life of meats.

Introduction

Prolonging the shelf-life of fresh pork and fish is important for both manufacturers and consumers. The shelf-life of fresh meats can be extended by protecting them from discoloration, lipid oxidation, and microbial growth. One of the initial indices used to assess the freshness of meats is color. Oxidation decreases overall meat quality and is a primary cause of changes in meat color, flavor, and texture (Saleemi et al., 1993, Sánchez-Escalante et al., 2003). In particular, seafood products contain high levels of polyunsaturated fatty acids that are easily attacked by oxygen-derived free radicals, resulting in lipid peroxidation and meat rancidization (Huang & Weng, 1998).

Oxidative deterioration of meats such as pork and fish is caused by the degradation of fats and pigments. The surface discoloration of fresh pork cuts largely depends on the oxidative change of oxymyoglobin into metmyoglobin and gives meat an unattractive brown color (Djenane et al., 2003, Ranken, 1989, Wood et al., 2003). Furthermore, lipid oxidation causes rancidization of fish, rendering the product unacceptable for human consumption. Although antioxidant application could prevent oxidation processes, their direct application on fresh-cut foods is prohibited in many countries. Nevertheless, consumer interest in safe dietary antioxidants has promoted research on natural products that are known to have antioxidation properties.

Green tea (Choi et al., 2006) and horseradish (Cejpek et al., 1998, Delaquis et al., 1999, Yamaguchi et al., 1984) have been shown to retard oxidation of meats. Specifically, horseradish is a plant used primarily as a condiment for sushi and seafood dishes in Japanese cuisine. Horseradish contains allyl isothiocyanate and phenyl isothiocyanate as primary components. Allyl isothiocyanate is particularly pungent and volatile and is released from the naturally occurring glucosinolate sinigrin by the action of myrosinase. Previous studies (Manesh and Kuttan, 2003, Kinae et al., 2000) showed that isothiocyanate and allyl isothiocyanate inhibit lipid oxidation and the food-poisoning bacterial activities of Escherichia coli, Staphylococcus aureus, and Vibrio parahaemolyticus. These compounds also inhibit the growth of mold and yeast (Kinae et al., 2000) and have been tested for use as food-preservation agents. However, their pungent flavor has dissuaded their use on fresh-cut foods.

This problem can be solved by microencapsulation. Microencapsulation of compounds in carrier matrices can provide protection against degradation, prevent loss of volatile flavors from the encapsulated materials themselves, and enhance the stability and flavor of core materials (Kanakdande, Bosale, & Singhal, 2007). The objectives of this study were to develop an anti-oxidative packaging film coated with microencapsulated volatile horseradish extract and to verify the effects of this film on fresh-cut meats for the purpose of prolonging their shelf-life.

Section snippets

Preparation of volatile horseradish extract

Dried and ground Japanese horseradish (Wasabia japonica matsum) was purchased at a local market and extracted with 80 mL/100 mL methanol overnight at room temperature. A portion of the extract was centrifuged at 2700g for 20 min at 4 °C, and the supernatant was filtered through a 0.45 μm filter. The filtered supernatant was evaporated using a rotary vacuum evaporator (Rotavapor, R114, Büchi, Flawil, Switzerland) at 40 °C for 15 min to remove methanol and moisture from the supernatant, leave the

Characteristics of microcapsules containing horseradish extract

The presence of allyl isothiocyanate in methanol extracts of horseradish was verified by reverse phase high performance liquid chromatography (HPLC; Fig. 1). The allyl isothiocyanate had a retention time (46.86 min) and a λmax(243 nm) identical to the standard. The extract was microencapsulated with (0.5, 1.0, or 1.5 g/100 mL) chitosan. Fig. 2 shows the particle size distribution of the chitosan–NaOH microcapsules containing the horseradish extract. The diameters of the microcapsules showed a

Acknowledgement

This study was supported by the Korea Research Foundation Grant, Republic of Korea (KRF-2008-005-J00601).

References (36)

  • C. Lin et al.

    Bacterial activity of isothiocyanate against pathogens on fresh produce

    Journal of Food Protection

    (2000)
  • G. Mazza

    Volatiles in distillates of fresh, dehydrated and freeze-dried horseradish

    Canadian Institute of Food Science and Technology Journal

    (1984)
  • A.J. Ribeiro et al.

    Microencapsulation of lipophilic drugs in chitosan-coated alginate microspheres

    International Journal of Pharmaceutics

    (1999)
  • I.S. Shin et al.

    Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori

    International Journal of Food Microbiology

    (2004)
  • T. Yamamoto et al.

    An approach to analysis of pigment release from microcapsules with size distribution

    Colloids and Surfaces B: Biointerfaces

    (2002)
  • H.O. Boo et al.

    Antioxidant activities of colored sweet potato cultivars by plant parts

    Food Science and Biotechnology

    (2005)
  • J.M. Cayuela et al.

    Effect of vacuum and modified atmosphere packaging on the quality of pork loin

    European Food Research and Technology

    (2004)
  • J.H. Choi et al.

    Antioxidant, antimicrobial, and antitumor activities of partially purified substance (s) from green tea seed

    Food Science and Biotechnology

    (2006)
  • Cited by (44)

    • Effects of nano-chitosan coatings incorporating with free/nano-encapsulated essential oil of Golpar (Heracleum persicum L.) on quality characteristics and safety of rainbow trout (Oncorhynchus mykiss)

      2023, International Journal of Food Microbiology
      Citation Excerpt :

      Fish is a perishable food that is mainly due to microbiological growth and lipid oxidation, which are known to be the main factors in the deterioration of the quality of such product. In fact, the main ingredients in fish such as fats, amino acids, moisture, protein and non-protein nitrogenous compounds can help decompose fish during storage (Chamanara et al., 2012; Jung et al., 2009; Mohan et al., 2008). Rainbow trout, a member of the Salmonidae family, native to the Pacific coasts of Asia and North America, are widely found in cold water regions (worldwide) (Chamanara et al., 2012; Rahimabadi et al., 2012).

    • Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet

      2021, International Journal of Food Microbiology
      Citation Excerpt :

      The formation of nanosized liposomes causes to increase the CCEO specific surface, therefore a rapid and effective antioxidant activity would be obtained (Noori et al. 2018). The improved antioxidant capacity have also been reported for fish fillets and pork fillets coated with encapsulated extract of horseradish (Jung et al. 2009). The enhanced antioxidant and antimicrobial activities of the CCEO including nanoliposomes on the free CCEO, in addition their raised stability would permit declining the concentration to be combined in foods, active packaging or coating.

    View all citing articles on Scopus
    1

    Authors contributed equally.

    View full text