Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging
DOI:
https://doi.org/10.33448/rsd-v10i8.16903Keywords:
Antioxidant capacity; Essential oils; Lipid oxidation; Preservation.Abstract
The objective of this work was to study the antioxidant activity of biodegradable and active packaging containing essential oils. Seven types of active packaging were produced. In beef, lipid oxidation was measured using the thiobarbituric acid reactive substance test (TBARS); a microbiological analysis in beef was performed for Salmonella spp., coagulate positive Staphylococcus spp., Clostridium sulphite reducer and E. coli; the measurements were carried out on days 0, 3, 6, 9, 12 and 15 in triplicate. All packaging had exhibited antioxidant capacities and acted as an antioxidant in meat. The packages containing clove exhibited the highest total phenolic and antioxidant capacity (P < 0.05), and when used in beef were most effective against lipid oxidation. The use of oregano, clove and rosemary incorporated in active biodegradable starch based reduced microbial development and acted effectively against rancidity by maintaining the quality of meat stored under refrigerated conditions for 15 days.
References
Anthony, K. P., Deolu‐Sobogun, S. A., & Saleh, M. A. (2012). Comprehensive assessment of antioxidant activity of essential oils. Journal of Food Science, 77(8), C839–C843. https://doi.org/10.1111/j.1750-3841.2012.02795.x.
Appendini, P., & Hotchkiss, J. H. (2002). Review of antimicrobial food packaging. Innovative Food Science & Emerging Technologies, 3(2), 113–126. https://doi.org/http://ac.els-cdn.com/S1466856402000127/1.
Barbosa-Pereira, L., Aurrekoetxea, G. P., Angulo, I., Paseiro-Losada, P., & Cruz, J. M. (2014). Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef. Meat Science, 97(2), 249–254. https://doi.org/10.1016/j.meatsci.2014.02.006.
Biondo, P. B. F., Carbonera, F., Zawadzki, F., Chiavellia, L. U. R., Pilau, E. J. P., Prado, I. N., & Visentainer, J. V. (2017). Antioxidant capacity and identification of bioactive compounds by GC-MS of essential oils commercialized in Brazil. Current Bioactive Compounds, 13, 137–143. https://doi.org/10.2174/157340721266616061408084.
Bolumar, T., Andersen, M. L., & Orlien, V. (2011). Antioxidant active packaging for chicken meat processed by high pressure treatment. Food Chemistry, 129(4), 1406–1412. https://doi.org/http://ac.els-cdn.com/S0308814611007850/1.
Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25–30. https://doi.org/0023-6438/95/010025.
Burt, S. A. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94(3), 223–253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022.
Burt, S. A., Vlielander, R., Haagsman, H. P., & Veldhuizen, E. J. A. (2005). Increase in activity of essential oil components carvacrol and thymol against Escherichia coli O157: H7 by addition of food stabilizers. Journal of Food Protection, 68(5), 919–926.
Camo, J, Beltrán, J. A., & Roncalés, P. (2008). Extension of the display life of lamb with an antioxidant active packaging. Meat Science, 80(4), 1086–1091. https://doi.org/10.1016/j.meatsci.2008.04.031.
Camo, Javier, Lorés, A., Djenane, D., Beltrán, J. A., & Roncalés, P. (2011). Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract. Meat Science, 88(1), 174–178. https://doi.org/10.1016/j.meatsci.2010.12.019.
Campo, M. M., Nute, G. R., Hughes, S. I., Enser, M., Wood, J. D., & Richardson, R. I. (2006). Flavour perception of oxidation in beef. Meat Science, 72(2), 303–311. https://doi.org/10.1016/j.meatsci.2005.07.015.
Cestari, L. A., Gaiotto, R. C., Antigo, J. L., Scapim, M. R. S., Madrona, G. S., Yamashita, F., Pozza, M. S. S., & Prado, I. N. (2015). Effect of active packaging on low-sodium restructured chicken steaks. Journal of Food Science and Technology, 52(6). https://doi.org/10.1007/s13197-014-1357-z.
Conde, R., Corrêa, V. S. C., Carmona, F., Contini, S. H. T., & Pereira, A. M. S. (2011). Chemical composition and therapeutic effects of Lippia alba (Mill.) N. E. Brown leaves hydro-alcoholic extract in patients with migraine. Phytomedicine, 18(14), 1197–1201. https://doi.org/10.1016/j.phymed.2011.06.016.
Contini, C., Katsikogianni, M. G., ’O’Neill, F. T., ’O’Sullivan, M., Dowling, D. P., & Monahan, F. J. (2011). Development of active packaging containing natural antioxidants. Procedia Food Science, 1, 224–228. https://doi.org/10.1016/j.profoo.2011.09.035.
Di Pasqua, R., De Feo, V., Villani, F., & Mauriello, G. (2005). In vitro antimicrobial activity of essential oils from Mediterranean Apiaceae, Verbenaceae and Lamiaceae against foodborne pathogens and spoilage bacteria. Annals of Microbiology, 55(2), 139–143.
Eiras, C. E., Ornaghi, M. G., Valero, M. V., Rivaroli, D. C., Guerrero, A., & Prado, I. N. (2016). How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a highconcentrate diet? Acta Scientiarum Animal Sciences, 38(3). https://doi.org/10.4025/actascianimsci.v38i3.32149.
Emiroğlu, Z. K., Yemiş, G. P., Coşkun, B. K., & Candoğan, K. (2010). Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Science, 86(2), 283–288. https://doi.org/10.1016/j.meatsci.2010.04.016.
FDA. (2015). Food and Drug Administration of the US, Substances used as GRAS in food. 21, CFR 184.
Gómez-Estaca, J., Lopez-de-Dicastillo, C., Hernandez-Munoz, P., Catala, R., & Gavara, R. (2014). Advances in antioxidant active food packaging. Trends in Food Science & Technology, 35(1), 42–51. https://doi.org/10.1016/j.tifs.2013.10.008.
Hernández-Ochoa, L., Aguirre-Prieto, Y. B., Nevárez-Moorillón, G. V, Gutierrez-Mendez, N., & Salas-Muñoz, E. (2014). Use of essential oils and extracts from spices in meat protection. Journal of Food Science and Technology, 51(5), 957–963. https://doi.org/10.1007/s13197-011-0598-3.
Kempinski, E. M. B. C., Vital, A. C. P., Oliveira Monteschio, J., Alexandre, S., Nascimento, K. F., Madrona, G. S., Mikcha, J. M. G., & Prado, I. N. (2017). Development and quality evaluation of infant food with oregano essential oil for children diagnosed with cerebral palsy. LWT, 84, 579–585.
Ma, X., Wu, H., Liu, L., Yao, Q., Wang, S., Zhan, R., Xing, S., & Zhou, Y. (2011). Polyphenolic compounds and antioxidant properties in mango fruits. Scientia Horticulturae, 129(1), 102–107. https://doi.org/10.1016/j.scienta.2011.03.015.
Macwan, S. R., Dabhi, B. K., Aparnathi, K. D., & Prajapati, J. B. (2016). Essential oils of herbs and spices: Their antimicrobial activity and application in preservation of food. International Journal of Current Microbiology and Applied Sciences, 5(5), 885–901. https://doi.org/10.20546/ijcmas.2016.505.092.
Michiels, J. A., Kevers, C., Pincemail, J., Defraigne, J. O., & Dommes, J. (2012). Extraction conditions can greatly influence antioxidant capacity assays in plant food matrices. Food Chemistry, 130(4), 986–993. https://doi.org/10.1016/j.foodchem.2011.07.117.
Monteschio, J. de O., Souza, K. A. de, Vital, A. C. P., Guerrero, A., Valero, M. V., Kempinski, E. M. B. C., Barcelos, V. C., Nascimento, K. F., & Prado, I. N. (2017). Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers. Meat Science, 130, 50–57. https://doi.org/10.1016/j.meatsci.2017.04.002
Ou, B., Hampsch-Woodill, M., & Prior, R. L. (2001). Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry, 49(10), 4619–4626. https://doi.org/10.1021/jf010586o.
Pereira A.S. et al. (2018). Metodologia da pesquisa científica. UFSM. https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1
Park, H., Kim, S., Kim, K. M., You, Y., Kim, S. Y., & Han, J. (2012). Development of antioxidant packaging material by applying corn‐zein to LLDPE film in combination with phenolic compounds. Journal of Food Science, 77(10), E273–E279. https://doi.org/10.1111/j.1750-3841.2012.02906.x.
Pfalzgraf, A., Frigg, M., & Steinhart, H. (1995). Alpha tocopherol contents and lipid oxidation in pork muscle and adipose tissue during storage. Journal of Agricultural and Food Chemistry, 43(5), 1339–1342. https://doi.org/0021-8561/95/1443.
Radha, K. K., Babuskin, S., Azhagu, S. B. P., Sasikala, M., Sabina, K., Archana, G., Sivarajan, M., & Sukumar, M. (2014). Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. International Journal of Food Microbiology, 171, 32–40. https://doi.org/10.1016/j.ijfoodmicro.2013.11.011.
Realini, C. E., & Marcos, B. (2014). Active and intelligent packaging systems for a modern society. Meat Science, 98(3), 404–419. https://doi.org/10.1016/j.meatsci.2014.06.031.
Rivaroli, D. C., Guerrero, A., Velandia Valero, M., Zawadzki, F., Eiras, C. E., Campo, M. M., Sañudo, C., Jorge, A. M., & Prado, I. N. (2016). Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots. Meat Science, 121. https://doi.org/10.1016/j.meatsci.2016.06.017
SAS. (2004). SAS/STAT User guide, Version 9.1.2. SAS Institute Inc.
Shah, M. A., Bosco, S. J. D., & Mir, S. A. (2014). Plant extracts as natural antioxidants in meat and meat products. Meat Science, 98(1), 21–33. https://doi.org/10.1016/j.meatsci.2014.03.020.
Shahbazi, Y. (2017). The properties of chitosan and gelatin films incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil as biodegradable materials for active food packaging. International Journal of Biological Macromolecules, 99, 746–753. https://doi.org/10.1016/j.ijbiomac.2017.03.065.
Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144–158.
Vital, A. C. P., Guerrero, A., Monteschio, J. O., Valero, M. V., Carvalho, C. B., Abreu Filho, B. A., Madrona, G. S., & Prado, I. N. (2016). Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability. PLOS ONE, 11(8), e0160535. https://doi.org/10.1371/journal.pone.0160535
Wojdyło, A., Oszmiański, J., & Czemerys, R. (2007). Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry, 105(3), 940–949. https://doi.org/10.1016/j.foodchem.2007.04.038.
Wu, J.-H., Tung, Y.-T., Wang, S.-Y., Shyur, L.-F., Kuo, Y.-H., & Chang, S.-T. (2005). Phenolic antioxidants from the heartwood of Acacia confusa. Journal of Agricultural and Food Chemistry, 53(15), 5917–5921. https://doi.org/10.1021/jf050550m.
Zulueta, A., Esteve, M. J., & Frígola, A. (2009). ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food Chemistry, 114(1), 310–316. https://doi.org/10.1016/j.foodchem.2008.09.033.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Lucinéia Aparecida Cestari; Monica Regina da Silva Scapim; Grasiele Scaramal Madrona; Fábio Yamashita; Polyana Batoqui França Biondo; Venício Macedo Carvalho; Edinéia Bonin; Ivanor Nunes do Prado
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
