Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products

Abstract

The aim of the present study was to standardize, characterize and evaluate the efficacy of an A. vera-based edible film developed for improved microbial and lipid oxidative stability of frozen dairy products. Kulfi, a popular Indian ice cream, was used as a model system. The film was standardized using different levels of carrageenan (1.0, 1.5 and 2.0%), glycerol (12, 14 and 18%) and A. vera extract (9, 12 and 15%). Addition of A. vera increased the thickness (mm) and density (g/ml) whereas decreased the water vapor transmission rate (mg/m2t), transmittance (%) and lightness (L*) values of the film. A. vera extract increased the antioxidant capacity of the film and imparted antimicrobial properties against E. coli. The film containing optimum level of carrageenan (1.5%), glycerol (14%) and A. vera (15%) showed highest antioxidant and antimicrobial potential. Products packaged in AE (15%) film containing 15% A. vera extract showed significantly (p < 0.05) lower values for microbial counts (total plate, psychrophilic and yeast/mould, log10 cfu/g), free fatty acids (% oleic acid) and TBARS (mg malondialdehyde/kg) compared to control samples during six-month storage at −18 ± 1 °C. The developed film significantly improved the microbial and lipid oxidative stability of kulfi during storage and can be commercially used for improving storage stability of frozen dairy products. A. vera-based products can have a special health importance during pandemic of SARS-CoV-2 due to its strong immune boosting and antiviral properties.