Abstract
The objective of this work was to study the antioxidant activity of biodegradable and active packaging containing essential oils. Seven types of active packaging were produced. In beef, lipid oxidation was measured using the thiobarbituric acid reactive substance test (TBARS); a microbiological analysis in beef was performed for Salmonella spp., coagulate positive Staphylococcus spp., Clostridium sulphite reducer and E. coli; the measurements were carried out on days 0, 3, 6, 9, 12 and 15 in triplicate. All packaging had exhibited antioxidant capacities and acted as an antioxidant in meat. The packages containing clove exhibited the highest total phenolic and antioxidant capacity (P < 0.05), and when used in beef were most effective against lipid oxidation. The use of oregano, clove and rosemary incorporated in active biodegradable starch based reduced microbial development and acted effectively against rancidity by maintaining the quality of meat stored under refrigerated conditions for 15 days.
Highlights
Microbial growth and lipid oxidation are the main causes of deterioration in meat quality (Radha et al, 2014)
3.1 Thickness and water vapor permeability (WVP) of active packing Table 2 show the results of tthickness and water vapor permeability (WVP)
The results show that packaging containing CL2, ORCL1 and CLRO1 had the highest (P < 0.05) antioxidant activity by both methodologies, while lower activity was determined for OR2 (4.06 μmol Trolox equivalents (TE) g-1) by DPPH and RO2 (76.41 μmol TE g-1) by Oxygen radical absorbance capacity (ORAC)
Summary
Microbial growth and lipid oxidation are the main causes of deterioration in meat quality (Radha et al, 2014). Anthony et al (2012) ranked 423 essential oils; the most effective antioxidants were present in eight of the tested botanical families, including oregano (thymol and carvacrol), clove (eugenol) and rosemary (α-pinene) These compounds act to delay the onset or to slow down the rate of oxidation, and are linked to damage to the membrane of bacterial cells, resulting in an increase in disintegration and permeability (Appendini & Hotchkiss, 2002; Burt, 2004)
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