Use of alginate edible coating and basil ( Ocimum spp) extracts on beef characteristics during storage
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ORIGINAL ARTICLE
Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage Simoni Alexandre1 • Ana Carolina Pelaes Vital2 • Camila Mottin2 • Rodolpho Martin do Prado2 • Mariana Garcia Ornaghi2 • Tatiane Rogelio Ramos2 Ana Guerrero3 • Eduardo Jorge Pilau4 • Ivanor Nunes do Prado1,2
•
Revised: 27 September 2020 / Accepted: 8 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract 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. Keywords Natural antioxidant Lipid oxidation Beef Active coating Plant extract
& Ana Carolina Pelaes Vital [email protected] 1
Programa de Po´s-Graduac¸a˜o em Cieˆncia de Alimentos, Universidade Estadual de Maringa´, Maringa´ 87020-900, Brazil
2
Programa de Po´s-Graduac¸a˜o em Zootecnia, Universidade Estadual de Maringa´, Maringa´ 87020-900, Brazil
3
Departamento de Produccio´n y Sanidad Animal, Salud Pu´blica Veterinaria y Ciencia, Universidad CEU Cadernal Herrera, 46115 Alfara del Patriarca, Valencia, Spain
4
Departamento de Quı´mica, Universidade Estadual de Maringa´, Maringa´ 87020-900, Brazil
Introduction Vacuum packaging is commonly used to store meat. However, when meat is packed under vacuum, it has a purple-red color associated with the formation of deoxymyoglobin (Mancini and Hunt 2005; Moczkowska et al. 2017). T Thus, vacuum packaging is little used for the display meat in supermarkets (Lagerstedt et al. 2011) and film packaging (air-permeable overwrap package) is a common practice, which ensures formation of the oxymyoglobin pigment and a bright red color that is attractive to the consumer (Mancini and Hunt 2005), besides that the primary and secondary oxidation products modify flavor, color, texture and decrease nutritional quality of meat. Although film packaging is more economic than vacuum packaging, exposure to oxygen favors oxidation, one of the major causes of deterioration in meat quality, as well as myoglobin oxidation, which results in the accumulation of metmyoglobin in the meat and a discoloration from a red to a brown color (Jeremiah 2001; Mancini and Hunt 2005). Thus, if oxida
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