Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

Abstract

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.

Tinospora cordifolia:A novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products

“…The principal constituents in the extract were tinsporine, tinosporide, tinosporaside, tinosporon, tinosporic acid, tinosporol, heptacosanol, cordifol, cordifolide, diterpenoid furanolactone tinosporidine, clerodane furano diterpene, columbin, chasmanthin, palmarin, berberine and β‐sitosterol (The Himalaya Drug Company, ). The antimicrobial and antioxidant properties of T. cordifolia extract used in this study have been demonstrated in our previous work on chevon sausages (Kalem, Bhat, Kumar, & Jayawardena, ).…”

“…The application of biomolecules with antimicrobial and antioxidant properties for the development of edible films for preservation and shelf life extension of pre-cooked muscle foods is an innovative but poorly explored area and more extensive research is required to increase our understanding (Akcan et al, 2017;Kalem, Bhat, Kumar, Noor, et al, 2018). Polyphenol-rich plant extracts, such as T. cordifolia, are recognized as potent additives for production of bioactive edible films to retard the changes associated with microbial spoilage and lipid oxidation (Kalem, Bhat, Kumar, & Jayawardena, 2018).…”

“…The TBARS values of the products enclosed with T 3 (1.0%) edible films were also significantly (p < 0.05) lower than the products enclosed with T 1 (0.0%) edible films during the entire period of storage. This significant impact of the bioactive edible films might be explained by the antioxidant properties of T. cordifolia that is known to produce diverse classes of pharmacologically active compounds with antioxidant properties, such as flavonoids and polyphenols, which might retard lipid oxidative chain reactions by furnishing hydroxyl groups and directly neutralizing the radicals (Debnath et al, 2014;Dwivedi, & Enespa, 2016;Kalem, Bhat, Kumar, & Jayawardena, 2018;Mittal et al, 2014;Reddy, & Reddy, 2015). Kalem, Bhat, Kumar, and Mudiyanselage (2018)…”

“…The application of biomolecules with antimicrobial and antioxidant properties for the development of edible films for preservation and shelf life extension of pre‐cooked muscle foods is an innovative but poorly explored area and more extensive research is required to increase our understanding (Akcan et al, ; Kalem, Bhat, Kumar, Noor, et al, ). Polyphenol‐rich plant extracts, such as T. cordifolia, are recognized as potent additives for production of bioactive edible films to retard the changes associated with microbial spoilage and lipid oxidation (Kalem, Bhat, Kumar, & Jayawardena, ). Based on the constant need of food industry for innovative and novel products (Daudt et al, ), an increasing interest has been generated to develop novel food grade materials with film‐forming capacity which inherit the antimicrobial and antioxidant properties to the food packaging systems to safeguard health and safety and to improve the storage quality of foods (Fakhouri, Martelli, Caon, Velasco, & Mei, ; Genskowsky et al, ).…”

“…Although, several biopolymer‐based edible films have been developed by using novel plant extracts and molecules as active ingredients, no information is available in the literature, to the best of our knowledge, about the use of Tinospora cordifolia as a bioactive ingredient in edible and biodegradable films. Recently, it has been suggested to have strong potential for applications in food systems as an antioxidant and probably in biological systems as a nutraceutical (Kalem, Bhat, Kumar, & Jayawardena, ; Reddy, & Reddy, ).…”