ArticleFrontiers in nutrition2025
Effect of chitosan edible coating containing anthocyanins and tea polyphenols on cold storage of chilled pork.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Integrative Evaluation of Oxidative Changes, Microbial Dynamics, and Quality Deterioration in Fresh Beef During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- One-Step Synthesis of Tea Polyphenol-Iron Nanoparticles for Enhanced Antioxidant and Antibacterial Properties.Foods (Basel, Switzerland) · 2025Article
- Developing Healthier Meat Products: Application of Natural Polyphenols to Reduce Hazardous Compounds During High Temperature Processing and Digestion.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
11 authors.
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Abstract
Preserving fresh meat has been a long-standing challenge due to microbial growth and lipid oxidation. In this study, chitosan (CS) active coatings loaded with blackberry anthocyanins (BA), tea polyphenols (TP), and their combination, designated as CS/BA, CS/TP, and CS/BA/TP, were applied for chilled pork preservation. Compared to CS coating alone, CS/BA/TP coating exhibited a 9.3% lower total viable count (TVC), a 45.5% reduction in thiobarbituric acid reactive substances (TBARS), and a 26.6% decrease in total volatile basic nitrogen (TVB-N) after 12 days of storage at 4°C. Furthermore, the combined use of TP and BA exhibited a synergistic effect, with the most pronounced impact observed in oxidative stability, while also improving microbial inhibition and maintaining color stability. These results highlight CS/BA/TP coatings as a promising natural preservative for extending chilled pork shelf life.
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