Edible Film on Food With Smart Incorporation of Health‐Friendly Supplements

Naskar, Animesh; Chakraborty, Ivi; Roy, Sebak Ranjan; Bhattacharya, Tanima

doi:10.1002/9781119819011.ch15

Cited by 3 publications

(1 citation statement)

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“…According to Guerrero et al (2015), oxidative deterioration in meat influences meat's texture. These coatings also mitigate dehydration rates and increase storage life (Naskar et al, 2022). Notably, edible coatings provide an eco-friendly and safe substitute for chemical preservatives commonly utilized in meat processing.…”

Section: Introductionmentioning

confidence: 99%

Quality attributes and shelf-life of freshly cut beef coated with waste feather keratin-ginger starch composite enriched with avocado peel polyphenolic-rich extract

Oluba,

Ojeaburu,

Bayo-Olorunmeke

et al. 2024

Food Sci. Preserv.

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The utilization of coatings composed of bio-based materials in the processing and preservation of meat presents an environmentally conscious, secure, cost-effective, and superior method for prolonging the storage life of meat while also preserving its nutritional value. In this study, changes in physical, chemical, and microbiological characteristics of freshly cut beef coated with distilled water (control) and keratin-starch composites (K-S) functionalized with 0.0-, 0.2-, 0.6-, and 1.0-mL avocado peel polyphenolic-rich extract (APPPE) kept at 4°C for 12 days were evaluated periodically at 3-day interval using standard techniques. Keratin was extracted from waste feathers, while starch was obtained from ginger rhizomes. Following a 12-day storage period, beef coated with APPPE-enriched K-S composites exhibited a significant (p<0.05) improvement in shelf life by minimizing deteriorative changes in pH and color (as determined by metmyoglobin level) in addition to inhibiting oxidative changes in lipids (as determined by TBARS level) and proteins (protein carbonyl level) in comparison to control and K-S composite without APPPE. Furthermore, microbial growth was significantly (p<0.05) suppressed in meat coated with K-S composite functionalized with APE at 0.6 and 1.0 mL compared to the control. The study suggested that APPPE-enriched K-S composite could offer an eco-friendly and safe food preservation technique for fresh meat.

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Section: Introductionmentioning

confidence: 99%