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

Abstract

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.

Keywords: Active coating; Beef; Lipid oxidation; Natural antioxidant; Plant extract.

Fig. 1

Principal component analysis of the scores for odor, flavor, tenderness and overall acceptability of beefs with and without edible coatings. CON—meat without alginate edible coating, AEC—meat with alginate coating without basil extract, B01—meat with alginate coating and 1% basil extract, B02—Meat with alginate edible coating and 2% basil extract