Open AccessUse of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage
Author(s) -
Simoni Alexandre,
Ana Carolina Pelaes Vital,
Camila Mottin,
Rodolpho Martin do Prado,
Mariana Garcia Ornaghi,
Tatiane Rogélio Ramos,
Ana Guerrero,
Eduardo Jorge Pilau,
Ivanor Nunes do Prado
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04844-1
Subject(s) - food science , ocimum , dpph , coating , polyphenol , antioxidant , chemistry , abts , lipid oxidation , botany , biology , biochemistry , organic chemistry
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.