Application of active films with natural extract for beef hamburger preservation

Lagos, Maria Jeannine Bonilla; Sobral, Paulo José do Amaral

doi:10.1590/0103-8478cr20180797

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Sumário

FOOD TECHNOLOGY • Cienc. Rural 49 (1) • 2019 • https://doi.org/10.1590/0103-8478cr20180797 copy

Application of active films with natural extract for beef hamburger preservation

Aplicação de filmes ativos com extrato natural para preservação de hambúrguer de carne bovina

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

Edible chitosan-based films, in pure form (CH100), or blended with gelatin (GEL50:CH50), with and without boldo extract (B) were prepared. The oxygen permeability of the films, as well as color changes and antioxidant and antimicrobial activities on beef hamburgers samples were evaluated. CH100+B film exhibited optimal oxygen barrier properties (6.40±0.170cc-mL/[m²-day]), and this value was significantly increased in blended films (GEL50:CH50+B = 12.99±1.50cc-mL/[m²-day]) (P<0.05). All films provoked color changes in hamburger samples during storage, and the samples covered with CH100+B film showed a lower brightness and a higher redness. All films effectively protected beef hamburger from lipid oxidation, and boldo extract incorporation in pure and blended films enabled significant protection, when compared to the control sample (155.78±0.85meq O2/kg) (P<0.05). Finally, all films proved to be effective in microbial growth control, suggesting that these films are an effective alternative in improving food safety and quality of fresh meat.

Key words:
beef hamburger; active-edible films; natural extract; antimicrobial activity; lipid oxidation; preservation

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: jeanninebonilla@usp.br. ^*Corresponding author

Film samples	Storage time (days)	L^*	a^*	b^*
Non-coated	0	37.5 ^A,a	18.6 ^B,a	15.8 ^A.a
Non-coated	3	39.5 ^A,a	15.8 ^B,ab	15.5 ^A.a
CH100		35.0 ^BC,a	18.9 ^AB,ab	18.9 ^A.a
CH100+B		32.5 ^B,a	20.5 ^A,ab	15.5 ^A.a
GEL50:CH50		38.9 ^A,a	15.9 ^AB,ab	14.3 ^A.a
GEL50:CH50+B		38.5 ^AC,a	16.5 ^B,ab	15.6 ^A.a
Non-coated	7	38.5 ^A,a	14.5 ^B,ab	14.4 ^A.a
CH100		33.6 ^BC,a	14.2 ^AB,ab	12.6 ^A.a
CH100+B		33.5 ^B,a	20.7 ^A,ab	18.5 ^A.a
GEL50:CH50		40.9 ^A,a	15.5 ^AB,ab	18.0 ^A.a
GEL50:CH50+B		34.4 ^AC,a	12.1 ^B,ab	13.9 ^A.a
Non-coated	10	41.2 ^A,a	13.3 ^B,b	14.1 ^A.a
CH100		32.0 ^BC,a	12.4 ^AB,b	16.4 ^A.a
CH100+B		29.8 ^B,a	22.0 ^A,b	16.9 ^A.a
GEL50:CH50		38.0 ^A,a	13.7 ^AB,b	17.3 ^A.a
GEL50:CH50+B		38.3 ^AC,a	10.7 ^B,b	14.9 ^A.a
SEM^*		0.150	0.200	0.160