Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability

The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant act...

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Published in:	PloS one Vol. 11; no. 8; p. e0160535
Main Authors:	Vital, Ana Carolina Pelaes, Guerrero, Ana, Monteschio, Jessica de Oliveira, Valero, Maribel Velandia, Carvalho, Camila Barbosa, de Abreu Filho, Benício Alves, Madrona, Grasiele Scaramal, do Prado, Ivanor Nunes
Format:	Journal Article
Language:	English
Published:	United States Public Library of Science 09-08-2016 Public Library of Science (PLoS)
Subjects:	Acceptability Alginates - chemistry Alginic acid Analysis Animal sciences Animals Antioxidants Antioxidants (Nutrients) Antioxidants - chemistry Beef Biology and Life Sciences Cattle Coating effects Coatings Color Consumer Behavior Engineering and Technology Essences and essential oils Essential oils Flavor Food industry Food packaging Food Preservation - methods Food processing industry Food Quality Food safety Food science Food Storage Free radicals Glucuronic Acid - chemistry Health aspects Hexuronic Acids - chemistry Hydrogen-Ion Concentration Influence Lipid peroxidation Lipids Lipids - chemistry Male Meat Meat quality Mechanical Phenomena Medicine and Health Sciences Odor Odors Oils & fats Oils, Volatile - chemistry Oregano Origanum Origanum - chemistry Oxidation Oxidation-Reduction Physical Sciences Preservation Proteins Red Meat Research and Analysis Methods Rosemary Rosmarinus Rosmarinus - chemistry Zoology Brazil
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Abstract	The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.
AbstractList	The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.
Audience	Academic
Author	Vital, Ana Carolina Pelaes Carvalho, Camila Barbosa Valero, Maribel Velandia do Prado, Ivanor Nunes Guerrero, Ana de Abreu Filho, Benício Alves Monteschio, Jessica de Oliveira Madrona, Grasiele Scaramal
AuthorAffiliation	4 Food Engineering Department, Universidade Estadual de Maringá, Maringá, Brazil 1 Food Science Post-Graduate Program, Universidade Estadual de Maringá, Maringá, Brazil 5 Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil 3 Basic Health Science Department, Universidade Estadual de Maringá, Maringá, Brazil 2 Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil Islamic Azad University Mashhad Branch, ISLAMIC REPUBLIC OF IRAN
AuthorAffiliation_xml	– name: 3 Basic Health Science Department, Universidade Estadual de Maringá, Maringá, Brazil – name: 1 Food Science Post-Graduate Program, Universidade Estadual de Maringá, Maringá, Brazil – name: 2 Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil – name: 4 Food Engineering Department, Universidade Estadual de Maringá, Maringá, Brazil – name: 5 Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil – name: Islamic Azad University Mashhad Branch, ISLAMIC REPUBLIC OF IRAN
Author_xml	– sequence: 1 givenname: Ana Carolina Pelaes surname: Vital fullname: Vital, Ana Carolina Pelaes organization: Food Science Post-Graduate Program, Universidade Estadual de Maringá, Maringá, Brazil – sequence: 2 givenname: Ana surname: Guerrero fullname: Guerrero, Ana organization: Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil – sequence: 3 givenname: Jessica de Oliveira surname: Monteschio fullname: Monteschio, Jessica de Oliveira organization: Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil – sequence: 4 givenname: Maribel Velandia surname: Valero fullname: Valero, Maribel Velandia organization: Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil – sequence: 5 givenname: Camila Barbosa surname: Carvalho fullname: Carvalho, Camila Barbosa organization: Food Science Post-Graduate Program, Universidade Estadual de Maringá, Maringá, Brazil – sequence: 6 givenname: Benício Alves surname: de Abreu Filho fullname: de Abreu Filho, Benício Alves organization: Basic Health Science Department, Universidade Estadual de Maringá, Maringá, Brazil – sequence: 7 givenname: Grasiele Scaramal surname: Madrona fullname: Madrona, Grasiele Scaramal organization: Food Engineering Department, Universidade Estadual de Maringá, Maringá, Brazil – sequence: 8 givenname: Ivanor Nunes surname: do Prado fullname: do Prado, Ivanor Nunes organization: Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil
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Copyright	COPYRIGHT 2016 Public Library of Science 2016 Vital et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. 2016 Vital et al 2016 Vital et al
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Notes	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 Conceptualization: ACPV GSM INP. Data curation: ACPV AG. Formal analysis: ACPV AG. Investigation: ACPV AG JOM MVV CBC. Methodology: ACPV AG. Project administration: INP ACPV. Resources: BAAF. Supervision: INP ACPV. Writing - original draft: ACPV. Writing - review & editing: ACPV AG INP. Competing Interests: The authors have declared that no competing interests exist.
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Snippet	The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation,...
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SubjectTerms	Acceptability Alginates - chemistry Alginic acid Analysis Animal sciences Animals Antioxidants Antioxidants (Nutrients) Antioxidants - chemistry Beef Biology and Life Sciences Cattle Coating effects Coatings Color Consumer Behavior Engineering and Technology Essences and essential oils Essential oils Flavor Food industry Food packaging Food Preservation - methods Food processing industry Food Quality Food safety Food science Food Storage Free radicals Glucuronic Acid - chemistry Health aspects Hexuronic Acids - chemistry Hydrogen-Ion Concentration Influence Lipid peroxidation Lipids Lipids - chemistry Male Meat Meat quality Mechanical Phenomena Medicine and Health Sciences Odor Odors Oils & fats Oils, Volatile - chemistry Oregano Origanum Origanum - chemistry Oxidation Oxidation-Reduction Physical Sciences Preservation Proteins Red Meat Research and Analysis Methods Rosemary Rosmarinus Rosmarinus - chemistry Zoology
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Title	Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability
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