Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

被引：43

作者：

Chaari, Moufida ^{[1
]}

Elhadef, Khaoula ^{[1
]}

Akermi, Sarra ^{[1
]}

Ben Akacha, Boutheina ^{[2
]}

Fourati, Mariam ^{[1
]}

Mtibaa, Ahlem Chakchouk ^{[1
]}

Ennouri, Monia ^{[3
,4
]}

Sarkar, Tanmay ^{[5
]}

Shariati, Mohammad Ali ^{[6
]}

Rebezov, Maksim ^{[6
,7
]}

Abdelkafi, Slim ^{[8
]}

Mellouli, Lotfi ^{[1
]}

Smaoui, Slim ^{[1
]}

机构：

[1] Univ Sfax, Ctr Biotechnol Sfax CBS, Lab Microbial Biotechnol & Engn Enzymes LMBEE, Sfax 3018, Tunisia

[2] Ctr Biotechnol Sfax, Lab Biotechnol & Plant Improvement, Sfax 3018, Tunisia

[3] Univ Sfax, Olive Tree Inst, Sfax 3018, Tunisia

[4] Univ Sfax, Natl Sch Engineers Sfax, Valuat Secur & Food Anal Lab, Sfax 3038, Tunisia

[5] Govt West Bengal, Dept Food Proc Technol, Malda Polytech, Bengal State Council Tech Educ, Malda 732102, W Bengal, India

[6] Russian State Agr Univ, Dept Sci Res, Moscow Timiryazev Agr Acad, Moscow 127550, Russia

[7] Ctr Food Syst, Dept Sci Res, VM Gorbatov Fed Res, 26 Talalikhin St, Moscow 109316, Russia

[8] Univ Sfax, Lab Enzymat Engn & Microbiol, Algae Biotechnol Unit, Biol Engn Dept,Natl Sch Engineers Sfax, Sfax 3038, Tunisia

来源：

ANTIOXIDANTS | 2022年 / 11卷 / 11期

关键词：

beetroot extract; active packaging; mechanico-physical and optical characteristics; minced beef meat; microbial spoilage; oxidative stability; shelf-life extension; multivariate analysis; LIPID OXIDATION; PROTEIN OXIDATION; SENSORY PROPERTIES; GRAPE SEED; MEAT; ANTIOXIDANT; CHITOSAN; QUALITY; ANTHOCYANIN; DEGRADATION;

D O I：

10.3390/antiox11112095

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films with biological activities for food packaging. The present study developed bioactive antioxidant films based on gelatin-sodium alginate (NaAlg) incorporated with aqueous beetroot peel extract (BPE). Firstly, the effects of combining gelatin-NaAlg and BPE at 0.25, 0.5, and 1% on the mechanical, physical, antioxidant, and antibacterial properties of the films were analyzed. With increasing BPE, mechanico-physical properties and antioxidant and anti-foodborne pathogen capacities were enhanced. Likewise, when added to gelatin-NaAlg films, BPE remarkably increased the instrumental color properties. Moreover, during 14 days of storage at 4 degrees C, the impact of gelatin-NaAlg coating impregnated with BPE on microbial and chemical oxidation and on the sensory characteristics of beef meat samples was periodically assessed. Interestingly, by the end of the storage, BPE at 1% limited the microbial deterioration, enhanced the instrumental color, delayed chemical oxidation, and improved sensory traits. By practicing chemometrics tools (principal component analysis and heat maps), all data provided valuable information for categorizing all samples regarding microbiological and oxidative properties, sensory features, and instrumental color. Our findings revealed the ability of gelatin-NaAlg with BPE as an antioxidant to be employed as food packaging for meat preservation.

引用

页数：25

共 109 条

[1] Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage [J].