Rubia cordifoliabased novel edible film for improved lipid oxidative and microbial stability of meat products

Abstract

Rubia cordifolia-based bioactive edible film was developed for the preservation of meat products. The film was developed using different concentrations of R. cordifolia viz. 0.50% (T1), 0.75% (T2), 1.0% (T3) and 0.0% (control) and their efficacy was assessed using chicken nuggets as a model system. The samples were analyzed on 0, 15, 30, 45 and 60 days of refrigerated (4 ± 1°C) storage. Addition of R. cordifolia increased (p < .05) total phenolic and total flavonoid content and reduced (p < .05) free fatty acids, thiobarbituric acid reacting substances and microbial counts [total plate, psychrophilic, yeast/mould and anaerobic counts] while improving the sensory quality of the products. Addition of R. cordifolia significantly increased the thickness, opacity and moisture content (%) whereas decreased the solubility (%) of the films. The R. cordifolia based edible film significantly improved the lipid oxidative and microbial stability of the model meat product during refrigerated storage and can have commercial applications. Novelty impact statement Rubia cordifolia based bioactive edible film can be used in the meat industry to improve lipid-oxidative and microbial stability of the meat products during storage.