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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

4 Issues per year

IMPACT FACTOR 2016: 1.276

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Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing

Mohmed S. Shaheen / Hamdy A. Shaaban / Ahmed M.S. Hussein / Mohamed B.M. Ahmed / Khaled El-Massry
  • Faculty of Science, Chemistry Department, Aljouf University; Kingdom Saudi Arabia
  • Flavor and Aroma Department, National Research Centre, Egypt
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Ahmed El-Ghorab
  • Faculty of Science, Chemistry Department, Aljouf University; Kingdom Saudi Arabia
  • Flavor and Aroma Department, National Research Centre, Egypt
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2016-09-18 | DOI: https://doi.org/10.1515/pjfns-2015-0054


In the present study the effect of chitosan/fructose Maillard reaction products (CF-MRPs) as antioxidant and antimicrobial agents was evaluated and applied on minced beef meat during frozen storage. Antioxidant and antimicrobial properties of chitosan-fructose complexes were tested. Anti-oxidant properties were measured by the DPPH, β-carotene and ABTS methods. These three methods showed the same profile of antioxidant activity. Chitosan with 4% fructose autoclaved for 45 min (CF9) showed to have the most effective antioxidant activity. It was demonstrated that the browning product exhibited antioxidant activity. For antimicrobial activity, most chitosan-fructose complexes were less effective than chitosan. Thus, MRPs derived from chitosan-sugar model system can be promoted as a novel antioxidant to prevent lipid oxidation in minced beef. Chitosan-sugar complex could be a potential alternative natural product for synthetic food additive replacement that would additionally meet consumer safety requirement.

Keywords: chitosan/fructose system; antioxidant activity; antimicrobial activity; fresh minced beef meat


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About the article

Received: 2014-08-03

Revised: 2014-12-08

Revised: 2015-10-29

Accepted: 2015-12-04

Published Online: 2016-09-18

Published in Print: 2016-12-01

Citation Information: Polish Journal of Food and Nutrition Sciences, Volume 66, Issue 4, Pages 295–302, ISSN (Online) 2083-6007, DOI: https://doi.org/10.1515/pjfns-2015-0054.

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© 2016 Mohmed S. Shaheen et al., published by De Gruyter Open. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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