Alexandre Simoni, Vital Ana Carolina Pelaes, Mottin Camila, do Prado Rodolpho Martin, Ornaghi Mariana Garcia, Ramos Tatiane Rogelio, Guerrero Ana, Pilau Eduardo Jorge, do Prado Ivanor Nunes
Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, 87020-900 Brazil.
Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, Maringá, 87020-900 Brazil.
J Food Sci Technol. 2021 Oct;58(10):3835-3843. doi: 10.1007/s13197-020-04844-1. Epub 2020 Oct 22.
The effect of alginate edible coating and the addition of two levels of basil ( 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.
评估了海藻酸钠可食性涂层以及添加两种水平的罗勒（罗勒属）对储存期间肉类的多酚、DPPH和ABTS活性、肉类特性（脂质氧化、pH值、失重、质地和颜色）以及消费者可接受性的影响。开发了四种处理方法：CON（对照 - 无涂层）、AEC（有海藻酸钠可食性涂层）、B01（有海藻酸钠可食性涂层 + 1%罗勒提取物）和B02（有海藻酸钠可食性涂层 + 2%罗勒提取物）。添加罗勒增加了肉类的多酚和抗氧化活性，并降低了脂质氧化。罗勒的添加和老化时间未改变pH值。有涂层的肉颜色更深，更红且更黄。在基于海藻酸钠的可食性涂层中加入罗勒提取物提高了肉类的可接受性。因此，含有天然抗氧化剂来源的可食性涂层可提高肉类在储存期间的稳定性，并可用于食品工业。
