The aim of this study was to assess the effectiveness of calcium alginate edible films incorporated with Terminalia arjuna on the lipid oxidative stability and storage quality of chevon sausages. Chevon sausages were aerobically packaged in the edible films containing different concentrations of T. arjuna viz. T (0.0%), T (0.50%) and T (1.0%) and were stored under refrigerated (4±1 °C) conditions. A significant improvement was observed in the lipid oxidative stability and microbial quality of the products. Products packaged in T and T films exhibited significantly (P < 0.05) lower values for TBARS (mg malonaldehyde/kg), microbial counts (log cfu/g) and FFA (% oleic acid). Higher (P < 0.05) sensory scores were also observed for the products packaged in T and T films. This study shows that application of a bioactive edible film incorporated with T. arjuna is an effective strategy in retarding the lipid oxidation and storage changes in meat products.

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The aim of the study was to develop a novel bioactive calcium alginate edible film for meat products based on the antioxidant and antimicrobial properties of Tinospora cordifolia, a newly proposed bioactive ingredient. Goat meat sausages were utilized as a model system to analyse the efficacy of the developed films with different concentration of T. cordifolia viz. 0.0% (T1), 0.50% (T2), and 1.0% (T3) along with a control (without edible film). Significant (p < 0.05) lower values were observed for thiobarbituric acid reacting substances (mg malonaldehyde/kg), microbial counts (total plate, psychrophilic, and yeast and mould) and free fatty acid (% oleic acid) for the products packaged in T. cordifolia containing edible films. Significant (p < 0.05) impact of T. cordifolia was also observed on the sensory scores of the products. The results suggest a strong bioactive potential of T. cordifolia as an ingredient for development of bioactive and biodegradable edible films for muscle foods. Practical applications The present study demonstrated the potential of T. cordifolia as a novel bioactive ingredient for the production of edible films with strong antimicrobial and antioxidant properties for effective retardation of lipid oxidative changes and other changes associated with storage of meat products. The application of these films on the surface of the meat products could help in improving the storage quality and microbial stability without impairing their sensorial quality. This study reports for the first time the use of T. cordifolia as a novel additive for the development of bioactive edible and biodegradable films.

Purpose The purpose of this study was to assess the preservative potential of Tinospora cordifolia as a novel natural preservative in muscle foods. Design/methodology/approach Chevon sausages were used as a model system and were prepared by incorporating different levels of T. cordifolia, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent), and assessed for lipid oxidative stability and storage quality under refrigerated (4 ± 10°C) conditions. Findings Lipid oxidative stability showed a significant improvement as the products incorporated with T. cordifolia exhibited significantly (p = 0.001) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) in comparison to control. A significant improvement was also observed in the microbial stability as T. cordifolia-incorporated products showed significantly lower values for total plate count (log cfu/g, p = 0.001), psychrophilic count (log cfu/g, p = 0.003), yeast and mould count (log cfu/g, p = 0.02) and free fatty acid (percentage of oleic acid, p = 0.01). Significantly higher scores were observed for various sensory parameters of the treated products during storage. Originality/value Tinospora cordifolia successfully improved the lipid oxidative and microbial stability of the model meat product and may be commercially exploited as a novel preservative in muscle foods.

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