The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Shelf Life of Meat Using Edible Active Packaging Enriched Films


Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, Tamil Nadu, India
     

   Subscribe/Renew Journal


Packaging is one of the most important processes to preserve the quality of food. Edible polymer is an effective alternative to synthetic polymers. Active packaging is incorporating antimicrobials and/or antioxidants in packaging material. Application of these technologies can improve safety of foods. In this study active edible film was formulated and standardised with concentration of 2.25% of sodium alginate, 1% glycerol, 2% CaCl2. Meat was chosen as it is a widely used perishable food. Garlic, atibala and betel leaf were chosen as the sources of active compounds. Betel leaf extract infused films were found to be more acceptable over garlic and atibala infused films. Edible Films (EF) with varying concentrations of betel leaf extract was formulated namely EFS, EF10, EF20, EF30 and EF40. The impact of the extract infused films was studied for its physical and physico-chemical properties, sensory attributes, nutrient content and shelf life extension ability. Varying concentrations of betel leaf extract didn't influence the thickness of the film whereas the film with P.betel leaf extract showed higher grammature values than that of the film without antioxidants. There was a gradual increase in solubility and antioxidant activity as the concentration of P.betel leaf extract increased. The antioxidant activity of EF10, EF20, EF30 and EF40 are 37.12%, 38.48%, 42.37% and 42.89% respectively. Sensory evaluation indicated that EF20 and EF10 had good overall acceptability. Nutrient quality of EF40 was highest followed by the other three formulations EF30, EF20 and EF10 in decreasing fashion. EF20 had acceptable sensory attributes and also possessed better nutrient content with carotene 1.67 mg, iron 4.23 mg and calcium 0.29 g. The seven days total plate count study of meat packed with EF20 revealed higher bacterial count of 5.88±0.087 log CFU g-1 in control than the EF20 i.e., 3.32±0.081 log CFU g-1. The study concludes that the usage of plant based antioxidants and antimicrobials can be effective alternative replacing chemicals used as food packaging material for increasing the shelf life of a food product

Keywords

Edible Films, Antimicrobial, Antioxidant, Herbal, Betel Leaf, Shelf Life, Meat, Nutrients, Sensory Evaluation.
User
Notifications

  • Das, K., Tiwari, R.K.S. and Shrivastava, D.K. Techniques for evaluation of medicinal plant products as antimicrobial agent: Current methods and future trends. J. Med. Plants Res., 2010, 4, 104-111.

  • Balaji Kaveti., Lisa Tan., Sarnnia., Tan Sin Kuan. and MirzaBaig. Antibacterial activity of Piper betel leaves. IJPTP., 2011, 2, 129 -132.

  • Manojkumar, P., Ravi, T.K. and Gopalakrishnan, S. Antioxidant and antibacterial studies of arylazopyrazoles and arylhydrazonopyrazolones containing coumarin moiety, Eur. J. Med. Chem., 2017, 44, 4690-4694.

  • Geraldine, R. M., Fatima, N., Ferreira, S., Botrel, A. and Goncalves, L. A. Characterization and effect of edible coatings on minimally processed garlic quality. Carbohydrate Polymers., 2008, 72, 403-409.

  • Ghanbarzadeh, B., Almasi, H. and Entezami, A.A. Physical properties of edible modified starch/carboxy-methylcellulose films. Innovative Fd. Sci. Emerging Technol., 2010, 11, 697-702.

  • Dipanwita Bhattacharya. and Kandeepan, G. Asian Selection of biopolymers to develop a biodegradable and edible film for packaging of luncheon chicken meat slices. J. Dairy. Fd. Res., 2017, 36, 67-71.

  • Blois, M.S. Antioxidant determinations by the use of a stable free radical. Nature, 1958, 181, 1199-1200.

  • Nasreddine Benbettaïeb., Frédéric Debeaufort. and Thomas Karbowiak. Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity. Cri. Rev. Fd. Sci. Nutr., 2018,1, 34-46.

  • Oktay, M., Gülçin, I. and Küfrevioglu, Ö. Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts. Lebensmittel-Wissenchaft und Technol., 2003, 36, 263-271.

  • Byun, Y., Kim, Y.T. and Whiteside, S. Characterization of an antioxidant polylactic acid (PLA) film prepared with alpha tocopherol, BHT and polythethylene glycol using film cast extruder. J. F. Fdeng., 2010, 100, 239-244.

  • Srilakshmi, B. Food Science, New Age International Pvt, 2017, 8122438091, 9788122438093, 289-312.

  • Yongling Song, A., Lei Liu, A., HuixingShen, B., Juan You, A. and YongkangLuo, A. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala) Fd. Control., 2011, 22, 608-615.

  • Martinsen, A., Skjåk-BrækG. and Smidsrød, O. Alginate as immobilization material: I. Correlation between chemical and physical properties of alginate gel beads. Biotechnol. Bioeng., 2009, 33, 79-89.

  • Skurtys, O., Acevedo, C., Pedreschi, F., Enrione, J., Osorio, F. and Aguilera, J.M. Food hydrocolloid edible films and coatings, In Food Hydrocolloids Characteristics, Properties and Structures, Nova Science Publishers, Inc.,NY, USA, 2010, 41-80.

  • Soni, N.S., Mini C. and Geetha Lekshmi, P.R. Potency of banana peel application and packaging in enhancing shelf life of banana chips. Int. J. Appl. Pure Sci. Agri., 2015, 1, 58 -66.

  • Yun Zhao., JieQiu., JiachaoXu., XinGao. and Xiaoting Fu. Effects of cross linking modes on the film forming properties of kelp mulching films, algal research. J. Phys. Prop., 2017, 6, 74 -83.

  • Liling Guo., Zheng Di., XuJiachao., GaoXin., Fu Xiaoting. and Zhang Qing. Effects of ionic cross linking on physical and mechanical properties of alginate mulching films. Carbohydrate polymers, 2016, 136, 259-265.

  • Natta Laohakunjit and Athapol Noomhorm. Effect of plasticizers on mechanical and barrier properties of rice starch film, Starch, 2004, 56, 348-356.

  • Nouri, L. and Abdorreza Mohammadi Nafchi. Antibacterial, mechanical and barrier properties of sago starch film incorporated with betel leaves extract. Int. J. Biol. Macromolecul., 2014, 66, 254-259.

  • Biswas, O., Talwar N.A., Bhattacharya, D., Das, S.K. and Chaudhary, S. Effect of refrigeration on quality and stability of fresh fish and poultry muscles. Ind. J. Anim. Hlth., 2017, 56, 65-76.

  • Lei, D., Chan, C.P. and Wang, Y.J. Antioxidative and antiplatelet effects of aqueous inflorescence Piper betel extract. J. Agric. Fd. Chem., 2003, 26, 2083-2088.


Abstract Views: 493

PDF Views: 1




  • Shelf Life of Meat Using Edible Active Packaging Enriched Films

Abstract Views: 493  |  PDF Views: 1

Authors

M. D. Srisuruthi
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, Tamil Nadu, India
R. Balasasirekha
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, Tamil Nadu, India

Abstract


Packaging is one of the most important processes to preserve the quality of food. Edible polymer is an effective alternative to synthetic polymers. Active packaging is incorporating antimicrobials and/or antioxidants in packaging material. Application of these technologies can improve safety of foods. In this study active edible film was formulated and standardised with concentration of 2.25% of sodium alginate, 1% glycerol, 2% CaCl2. Meat was chosen as it is a widely used perishable food. Garlic, atibala and betel leaf were chosen as the sources of active compounds. Betel leaf extract infused films were found to be more acceptable over garlic and atibala infused films. Edible Films (EF) with varying concentrations of betel leaf extract was formulated namely EFS, EF10, EF20, EF30 and EF40. The impact of the extract infused films was studied for its physical and physico-chemical properties, sensory attributes, nutrient content and shelf life extension ability. Varying concentrations of betel leaf extract didn't influence the thickness of the film whereas the film with P.betel leaf extract showed higher grammature values than that of the film without antioxidants. There was a gradual increase in solubility and antioxidant activity as the concentration of P.betel leaf extract increased. The antioxidant activity of EF10, EF20, EF30 and EF40 are 37.12%, 38.48%, 42.37% and 42.89% respectively. Sensory evaluation indicated that EF20 and EF10 had good overall acceptability. Nutrient quality of EF40 was highest followed by the other three formulations EF30, EF20 and EF10 in decreasing fashion. EF20 had acceptable sensory attributes and also possessed better nutrient content with carotene 1.67 mg, iron 4.23 mg and calcium 0.29 g. The seven days total plate count study of meat packed with EF20 revealed higher bacterial count of 5.88±0.087 log CFU g-1 in control than the EF20 i.e., 3.32±0.081 log CFU g-1. The study concludes that the usage of plant based antioxidants and antimicrobials can be effective alternative replacing chemicals used as food packaging material for increasing the shelf life of a food product

Keywords


Edible Films, Antimicrobial, Antioxidant, Herbal, Betel Leaf, Shelf Life, Meat, Nutrients, Sensory Evaluation.

References





DOI: https://doi.org/10.21048/ijnd.2020.57.1.24556