Abstract
Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with natural extract. Five Malaysian herbs were evaluated to determine their total phenolic content (TPC) and antioxidant activities. The Persicaria minor (PM) extract demonstrated the highest TPC (1.629 mg GAE/L sample) and radical scavenging activity evaluated by the radicals 2,2’-azinobis [3-ethylbenzothiazoline-6-sulfonic acid] (27.166 mg TE/L sample), 2,2-diphenyl-1-picrylhydrazyl (719.89 mg eq. Trolox/L sample) and α,α′-Azodiisobutyramidine dihydrochloride (5.81 mg TE/L sample). Thus, PM extract was selected for active packaging film at concentrations of 0.4, 1.0 and 2.0% and compared with 0.4% Butylatedhydroxianisole in 2% SRC and 0.9% G film formulation. The meat patties were wrapped in the films and stored under refrigeration (4 ± 2 °C) for 14 days. The film with 2% PM exhibited significantly lower lipid deterioration analysed by the thiobarbituric acid reactive substance assay (p < 0.05) and small changes in % metmyoglobin value which indicated the minimum development of brown colour (p < 0.05). Hence, this film can be used as a packaging material to improve meat quality characteristics.
Highlights
High oxidation rates are observed in animal products
Persicaria minor and Cosmos caudatus exhibited the highest polyphenol contents compared to Convolvulus arvensis (CA), Piper sarmentosum (PS) and Syzygium polyanthum (SP), with an average 1.62 mg GAE/L sample, whereas CA showed the lowest value of polyphenol content with a 1.29 mg GAE/L
This study demonstrated the total antioxidant activities and phenolic contents in five herbs found in Malaysia
Summary
High oxidation rates are observed in animal products. The deterioration in quality of these products is highly correlated with lipid oxidation rates due to their high content in unsaturated lipids.The oxidation of lipids in foodstuffs results in the development of off-flavours, rancidity and the modification of texture and colour, and leads to the growth of microorganisms and losses of vitamins [1].According to previous literature, toxic aldehyde formation and loss of nutritional value due to the degradation of polyunsaturated fatty acids (PUFAs) is caused by lipid oxidation. High oxidation rates are observed in animal products. The deterioration in quality of these products is highly correlated with lipid oxidation rates due to their high content in unsaturated lipids. The oxidation of lipids in foodstuffs results in the development of off-flavours, rancidity and the modification of texture and colour, and leads to the growth of microorganisms and losses of vitamins [1]. Toxic aldehyde formation and loss of nutritional value due to the degradation of polyunsaturated fatty acids (PUFAs) is caused by lipid oxidation. Many strategies have been employed [2], such as the direct incorporation of antioxidants into foodstuffs or the design of appropriate packaging technology, i.e., vacuum or modified-atmosphere packaging combined with high-barrier packaging materials [3]. There are significant concerns related to their possible toxicity and the potential health
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