Development and Process Optimization of Biodegradable Films Based on Banana (Musa sp.) Flour

Singh, Tarun Pal; Chauhan, G. S.; Agrawal, Ravi Kant; Mendiratta, S. K.; Kumar, Rakesh; Talukder, S.H.; Singh, Parminder

doi:10.5958/2277-940x.2017.00112.7

Cited by 2 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The bio-composite packaging films are usually developed using natural polymers such as polysaccharides, proteins, lipids, etc. and can partially replace synthetic packaging for specific applications (Noor et al, 2018;Singh, Agrawal, et al, 2021;Singh et al, 2015aSingh et al, , 2017Singh et al, , 2018. Such types of packaging can address the critical challenge of the food industry and ensure quality, safety, storage stability, environmental issues, and consumer convenience (Beigmohammadi et al, 2016;Guillard et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio‐composite film on storage stability of goat meat balls

Singh

Chauhan

Mendiratta

et al. 2022

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

The aim of this study was to find out clove extract's antimicrobial and antioxidant properties, as well as its efficacy as a bioactive ingredient in the development of bio‐composite films to increase the storage stability of goat meat balls stored at 4 ± 1°C. The clove extracts (CLEs) were prepared in ethanol, hydroethanol (1:1), and water and evaluated for antioxidant and antimicrobial potential. In vitro assays of CLEs revealed more susceptibility for gram‐positive bacteria than gram‐negative bacteria. Among the different extracts, the clove ethanol extract (CLEE) had the highest antimicrobial activity against tested microorganisms as well as total phenolics (1.14 mg GAE/g), flavonoids (8.50 µg catechin/g), and DPPH assay (39.59%). Further, the concentration‐dependent effect of CLEE (p < 0.05) on thickness and color values and antimicrobial properties of the bio‐composite film were observed. The storage qualities of the product T1 (with film; 450 µl CLEE) such as pH (6.45 ± 0.01), TBARS (0.87 ± 0.06 mg malonaldehyde/kg) value, free fatty acid (0.193 ± 0.001% oleic acid), total mesophilic count (4.98 ± 0.05 log10 CFU/g), and sensory attributes (overall acceptability score: 5.67 on 8‐point scale) were better (p < 0.05) than T0 (without film; control) on day 20 of storage. Thus, the ethanolic clove extract has a superior antioxidant and antimicrobial potential. Its inclusion in the bio‐composite film prolonged the storage stability of goat meat balls by controlling lipid oxidation and microbial growth. Practical ApplicationToday's consumers are more attracted towards meat products added with natural ingredients having preservative effects. Clove extract is a classic example of a natural preservative and has excellent antimicrobial and antioxidant potential. The present study revealed that by wrapping the ethanolic clove extract‐based bio‐composite film on goat meat balls extended the storage stability of the product due to controlled lipid oxidation and microbial growth. Thus, such bio‐composite films can be successfully applied on goat meat balls that function as a antimicrobial packaging for providing optimum organoleptic quality and better shelf life.

show abstract