Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage
| Autor: | Ana Guerrero, Eduardo Jorge Pilau, Mariana Garcia Ornaghi, Rodolpho Martin do Prado, Ivanor Nunes do Prado, Tatiane Rogelio Ramos, Ana Carolina Pelaes Vital, Simoni Alexandre, Camila Mottin |
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| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
Food industry DPPH medicine.medical_treatment engineering.material chemistry.chemical_compound 0404 agricultural biotechnology Coating Lipid oxidation medicine Food science ABTS biology Chemistry business.industry 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences Ocimum biology.organism_classification 040401 food science 040201 dairy & animal science Polyphenol engineering business Food Science |
| Zdroj: | Journal of Food Science and Technology. 58:3835-3843 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-020-04844-1 |
| Popis: | The effect of alginate edible coating and the addition of two levels of basil (Ocimum spp) on polyphenols, DPPH and ABTS activities, meat characteristics (lipid oxidation, pH, weight loss, texture, and color) during storage and on consumer acceptability were evaluated. Four treatments were developed: CON (control—without coating), AEC (with alginate edible coating), B01 (with alginate edible coating + 1% of basil extract) and B02 (with alginate edible coating + 2% of basil extract). The addition of basil increased the polyphenols and antioxidant activity of meat and reduced the lipid oxidation. The pH values were not altered by the addition of basil and ageing time. The meat with coating was darker, more red and yellow. The inclusion of basil extract in the alginate-based edible coating improved meat acceptability. Thus, edible coatings with natural sources of antioxidants improve meat stability during storage and can be used in the food industry. |
| Databáze: | OpenAIRE |
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