Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties

Gallego, María Gabriela; Gordon, Michael H.; Segovia, Francisco; Pablos, María Pilar Almajano

doi:10.3390/antiox5020010

Cited by 49 publications

(32 citation statements)

References 40 publications

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“…Our results are lower than the value reported by Gan et al (2010) [27], who found that the antioxidant capacity of Caesalpinia sappan L. was 417.48 ± 10.57 µmol Trolox/g dry plant, although the results are of similar magnitude, and natural variability occurs due to growing conditions, etc. According to the literature, the genus Caesalpinia provides strong antioxidant activity, which has been confirmed [10,21,28,29]. In addition, the antioxidant capacity was tested using the “stable” free radical DPPH.…”

Section: Discussionmentioning

confidence: 99%

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions

et al. 2017

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Caesalpinia decapetala (Roth) Alston (Fabaceae) (CD) is used in folk medicine to prevent colds and treat bronchitis. This plant has antitumor and antioxidant activity. The antioxidant effects of an extract from Caesalpinia decapetala (Fabaceae) were assessed by storage of model food oil-in-water emulsions with analysis of primary and secondary oxidation products. The antioxidant capacity of the plant extract was evaluated by the diphenylpicrylhydrazyl (DPPH), Trolox equivalent antioxidant capacity (TEAC), oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays and by electron paramagnetic resonance (EPR) spectroscopy. Lyophilized extracts of CD were added at concentrations of 0.002%, 0.02% and 0.2% into oil-in-water emulsions, which were stored for 30 days at 33 ± 1 °C, and then, oxidative stability was evaluated. The CD extract had high antioxidant activity (700 ± 70 µmol Trolox/g dry plant for the ORAC assay), mainly due to its phenolic components: gallic acid, quercetin, catechin, 4-hydroxybenzoic acid and p-coumaric acid. At a concentration of 0.2%, the extract significantly reduced the oxidative deterioration of oil-in-water emulsions. The results of the present study show the possibility of utilizing CD as a promising source of natural antioxidants for retarding lipid oxidation in the food and cosmetic industries.

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Section: Discussionmentioning

confidence: 99%

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions

et al. 2017

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“…Similarly, the antioxidant activities of the methylcellulose films increased proportionally with increased α-tocopherol nanocapsule concentration [34]. The incorporation of other essential oils into films similarly showed a positive correlation between antioxidant activities of the films and the essential oil content [35].…”

Section: Antioxidant Activitiesmentioning

confidence: 65%

Characterization of Barnyard Millet Starch Films Containing Borage Seed Oil

2017

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Abstract:In this study, barnyard millet starch (BMS) was used to prepare edible films. Antioxidant activity was conferred to the BMS film by incorporating borage seed oil (BO). The physical, optical, and thermal properties as well as antioxidant activities of the films were evaluated. The incorporation of BO into the BMS films decreased the tensile strength from 9.46 to 4.69 MPa and increased the elongation at break of the films from 82.49% to 103.87%. Water vapor permeability, water solubility, and moisture content of the BMS films decreased with increasing BO concentration, whereas Hunter b value and opacity increased, L and a values of the films decreased. The BMS films containing BO exhibited antioxidant activity that increased proportionally with increased BO concentration. In particular, the BMS film with 1.0% BO exhibited the highest antioxidant activity and light barrier properties among the BMS films. Therefore, the BMS films with added BO can be used as an antioxidant packaging material.

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“…The results are in agreement with the findings reported by Nouri et al (2018) where SRC + G films. It was noted that the TBARS value of 1.5 mg MDA/ kg and above showed an unacceptable off-odor for meat product (Gallego et al, 2016). The TBARS value in Figure 4 suggest that the antioxidant Tp released in the meat patties until 12 days was influenced by the SRC polymer and G blended in the film.…”

Section: Film Microstructurementioning

confidence: 97%

“…Natural plasticizer such as G that is classified as generally recognized as safe blended into the SRC polymer may be an alternative mass transport for active agents such as Tp with no specific migration limits due to their low toxicity and migration (Vieira et al, 2011). Barbosa-Pereira, Aurrekoetxea, Angulo, Paseiro-Losada, and Cruz (2014) reported by Gallego et al (2016).…”

Section: Film Microstructurementioning

confidence: 99%

“…The potential use of α-tocopherol as antioxidant coating in film has been widely investigated, where the hydrophobic compounds of α-tocopherol exhibit antioxidant activity and improve the film properties when incorporated into biodegradable films (Martins, Cerqueira, & Vicente, 2012;Noronha, De Carvalho, Lino, & Barreto, 2014). Several studies showed that the formulation of natural antioxidant extracts from mango peel (Kanatt & Chawla, 2018), propolis (Jafari, Kargozari, Ranjbar, Rostami, & Hamedi, 2018), and Betula pendula (Gallego, Gordon, Segovia, & Almajano Pablos, 2016) with biopolymer are able to inhibit the oxidative deterioration and retains the freshness in muscle foods. Several studies showed that the formulation of natural antioxidant extracts from mango peel (Kanatt & Chawla, 2018), propolis (Jafari, Kargozari, Ranjbar, Rostami, & Hamedi, 2018), and Betula pendula (Gallego, Gordon, Segovia, & Almajano Pablos, 2016) with biopolymer are able to inhibit the oxidative deterioration and retains the freshness in muscle foods.…”

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confidence: 99%

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Semi‐refined carrageenan film incorporated with α‐tocopherol: Application in food model

Hamid

Yahaya

Saupy

et al. 2019

J Food Process Preserv

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Semi‐refined carrageenan (SRC) film plasticized with glycerol and incorporated with α‐tocopherol was prepared for food packaging application. Functional characterization, thermal stability, and microstructure of SRC‐based films were analyzed. The effects of antioxidant α‐tocopherol from SRC‐based film were studied based on thiobarbituric acid‐reactive substance assay, metmyoglobin assay, and pH value in food model (meat patties) for 12 days of storage. The development of lipid oxidation was delayed in the meat patties wrapped with antioxidant films during the storage with the final value of 0.68–0.37 mg malondialdehyde/kg sample. A less than 50% brown color development (metmyoglobin) of the meat patties wrapped with antioxidant film was observed in the first nine days of storage. Hence, the incorporation of α‐tocopherol into the SRC‐based film could be an alternative way to prolong the shelf life of food product, reducing the use of synthetic preservative directly into food product. Practical applications Recent strategy on the development of biodegradable film for food packaging is important as an alternative to the petrochemical‐derived plastic that is harmful to the environment. SRC is one of the potential biopolymers that has the ability to form a strong gel and provides efficient barrier against gas, lipids, and oils, and addition of plasticizer glycerol into SRC enhanced mechanical and barrier properties of the films. The present study showed the potential of α‐tocopherol within the SRC film plasticized with glycerol as active packaging on the film characteristics and increased the shelf life of meat patties. Hence, the active packaging film developed is not only contributes to reduce plastic waste discharged to environment but can be a potential substitute of synthetic preservative in food.

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Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties

Cited by 49 publications

References 40 publications

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions

Characterization of Barnyard Millet Starch Films Containing Borage Seed Oil

Semi‐refined carrageenan film incorporated with α‐tocopherol: Application in food model

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