Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life
Elhadef K. Chaari M. Akermi S. Ennouri K. Ben Hlima H. Fourati M. Chakchouk Mtibaa A. Ennouri M. Sarkar T. Shariati M.A. Gökşen G. Pateiro M. Mellouli L. Lorenzo J.M. Smaoui S.
January 2024Elsevier Ltd
Meat Science
2024#207
Gelatin-sodium alginate-based active packaging films were formulated by including date pits extracts (DPE), as bioactive compound, in raw minced beef meat packaging. The DPE effects at 0.37, 0.75 and 1.5% (w/w, DPE/ gelatin-sodium alginate) on physical, optical, antioxidant and antibacterial properties of established films were assessed. Findings showed that film lightness decreased with the incorporation of DPE. Physical, antioxidant and anti-food-borne pathogens capacities were enhanced by increasing DPE concentration in the films. For 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), the films with 1.5% DPE had the greatest levels (94 and 88%, respectively). DPE films (1.5%) also exhibited the highest anti-Listeria moncytogenes activity, with an inhibition zone of 25 mm. Moreover, during 14 days at 4 °C, the bio-preservative impact of gelatin-sodium alginate film impregnated with DPE at three levels on microbial, chemical, and sensory characteristics of meat beef samples was evaluated. By the end of the storage, DPE at 1.5% enhanced the instrumental color, delayed chemical oxidation and improved sensory traits. By chemometric techniques (principal component analysis (PCA) and heat maps), all data allowed to obtain helpful information by segregating all the samples at each storage time. PCA and heat maps could connect oxidative chemical changes, instrumental color parameters, and microbiological properties to sensory attributes. These data offer an approach to well interpreting the sensory quality and how they are affected by chemical and microbiological changes in the studied meat samples. Our findings indicated the potential of the gelatin-sodium alginate film incorporated with DPE for enhancing meat safety and quality.
Active packaging film , Biodegradable packaging , Date pits extracts , Gelatin-sodium alginate , Minced beef meat , Shelf life extension
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Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, Sfax, 3018, Tunisia
Olive Tree Institute, University of Sfax, Sfax, 1087, Tunisia
Laboratoire de Génie Enzymatique et Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale dIngénieurs de Sfax, Université de Sfax, Sfax, Tunisia
Valuation, Security and Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax, 3038, Tunisia
Department of Food Processing Technology, Government of West Bengal, Malda Polytechnic, Bengal State Council of Technical Education, West Bengal, Malda, 732102, India
Semey Branch of Kazakh Research Institute of Processing and Food Industry, Almaty, 050060, Kazakhstan
Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, 33100, Turkey
Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, 32900, Spain
Area de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, Ourense, 32004, Spain
Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE)
Olive Tree Institute
Laboratoire de Génie Enzymatique et Microbiologie
Valuation
Department of Food Processing Technology
Semey Branch of Kazakh Research Institute of Processing and Food Industry
Department of Food Technology
Centro Tecnológico de la Carne de Galicia
Area de Tecnoloxía dos Alimentos
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