Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage

• Published in: Journal of food science and technology Vol. 58; no. 10; pp. 3835 - 3843
• Main Authors: Alexandre, Simoni, Vital, Ana Carolina Pelaes, Mottin, Camila, do Prado, Rodolpho Martin, Ornaghi, Mariana Garcia, Ramos, Tatiane Rogelio, Guerrero, Ana, Pilau, Eduardo Jorge, do Prado, Ivanor Nunes
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01-10-2021; Springer Nature B.V
• Subjects: Acceptability; Aging; Aging (natural); Alginates; Alginic acid; Antioxidants; Body weight loss; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coating effects; Coatings; Food industry; Food Science; Lipid peroxidation; Lipids; Meat; Nutrition; Ocimum; Ocimum basilicum; Original; Original Article; Oxidation; pH effects; Pizza; Polyphenols; Shelf life; Weight loss; Plant extract; Natural antioxidant; Beef; Active coating; Lipid oxidation
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04844-1

The effect of alginate edible coating and the addition of two levels of basil (
Ocimum
spp) on polyphenols, DPPH and ABTS activities, meat characteristics (lipid oxidation, pH, weight loss, texture, and color) during storage and on consumer acceptability were evaluated. Four treatments were developed: CON (control—without coating), AEC (with alginate edible coating), B01 (with alginate edible coating + 1% of basil extract) and B02 (with alginate edible coating + 2% of basil extract). The addition of basil increased the polyphenols and antioxidant activity of meat and reduced the lipid oxidation. The pH values were not altered by the addition of basil and ageing time. The meat with coating was darker, more red and yellow. The inclusion of basil extract in the alginate-based edible coating improved meat acceptability. Thus, edible coatings with natural sources of antioxidants improve meat stability during storage and can be used in the food industry.