The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages

Abstract

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.

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

“…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).…”

“…Edible films with antioxidant and antimicrobial properties could be used for packaging for improved lipid oxidative stability and microbial quality of food products instead of using antioxidants directly into the food matrices (Noor, Bhat, Kumar, & Mudiyanselage, ). Direct addition of additives has been reported to affect sensorial characteristics of the products and there are efficacy issues related to the higher processing temperatures (Kalem, Bhat, Kumar, Noor, & Desai, ; Noor et al, ). Several plant‐based natural antioxidants have been studied and are well accepted as functional ingredients for developing active packaging (Daudt et al, ; Pineros‐Hernandez, Medina‐Jaramillo, Lopez‐Cordoba, & Goyanes, ).…”

“…Several plant‐based natural antioxidants have been studied and are well accepted as functional ingredients for developing active packaging (Daudt et al, ; Pineros‐Hernandez, Medina‐Jaramillo, Lopez‐Cordoba, & Goyanes, ). Recently, several novel plant‐based ingredients with antioxidant and antimicrobial properties, such as S. officinalis (Akcan, Estevez, & Serdaroglu, ), Brazilian pine seeds (Daudt et al, ), A. racemosus (Noor et al, ), T. arjuna (Kalem, Bhat, Kumar, Noor, et al, ) and curcumin (Musso, Salgado, & Mauri, ), have been studied for development of edible films and coatings. 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.…”

Active biopolymer films based on furcellaran, whey protein isolate and Borago officinalis extract: characterization and application in smoked pork ham production

“…Various types of edible and active films containing starch, chitosan, wheat proteins, etc., have been tested on meat and meat products with satisfactory results. Moreover, many bioactive compounds have been incorporated into those films, usually improving quality and safety 7–17 . Furcellaran, a sulfated, negative charged polysaccharide extracted from red algae Furcellaria lumbricalis , is an attractive alternative to synthetic polymers due to its excellent film forming properties and biodegradability.…”

Uso De Antioxidantes Naturais Em Carnes E Derivados: Uma Revisão

“…Jridi et al (2018), verificaram uma redução da formação de TBA-RS em amostras de carne bovina tratadas com filme de gelatina incorporado com extrato de hena (L. inermis) em relação a amostra controle sob armazenamento refrigerado Kalem et al (2018),. avaliando a aplicação de filme comestível bioativo incorporado com extrato de Terminalia arjuna, e seus efeitos na estabilidade oxidativa lipídica, qualidade microbiana e propriedades sensoriais durante o armazenamento refrigerado de salsichas tipo chevon, verificaram que a sua aplicação tem o potencial de estender o prazo de validade de produtos cárneos ricos em gordura e suscetíveis à oxidação, como salsichas salgadas cozidas, concluindo que o extrato de T. arjuna poderia ser adicionado com sucesso.Özünlü et al (2018), avaliando a ação antioxidante de extrato de bolota, verificaram efeito positivo contra reações de oxidação lipídica e proteica, bem como melhora nas características sensoriais de carne de frango crua.Ferreira et al (2017), também estudando o extrato de bolota, comprovaram que o extrato controlou a deterioração da cor e da textura de hambúrguer de frango durante o armazenamento refrigerado, bem como foi mais efetivo contra reações de oxidação lipídica e roteica quando comparado com a amostra controle.…”