Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia.
Olive Tree Institute, University of Sfax, 1087 Sfax, Tunisia.
Meat Sci. 2024 Jan;207:109371. doi: 10.1016/j.meatsci.2023.109371. Epub 2023 Oct 21.
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.
基于明胶-海藻酸钠的活性包装膜是通过在生碎牛肉包装中加入枣仁提取物（DPE）作为生物活性化合物来配制的。评估了 DPE 在 0.37、0.75 和 1.5%（w/w，DPE/明胶-海藻酸钠）水平下对所建立的薄膜物理、光学、抗氧化和抗菌性能的影响。结果表明，随着 DPE 的加入，薄膜的亮度降低。通过增加薄膜中 DPE 的浓度，可以增强物理、抗氧化和抗食源性病原体的能力。对于 2,2-二苯基-1-苦基肼（DPPH）和 2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS），含有 1.5%DPE 的薄膜具有最高水平（分别为 94%和 88%）。DPE 薄膜（1.5%）还表现出对单核细胞增生李斯特菌的最高抑制活性，抑制带为 25 毫米。此外，在 4°C 下储存 14 天期间，评估了三种水平的 DPE 浸渍的明胶-海藻酸钠薄膜对牛肉样品微生物、化学和感官特性的生物保鲜效果。在储存结束时，1.5%DPE 提高了仪器颜色，延缓了化学氧化，并改善了感官特性。通过化学计量技术（主成分分析（PCA）和热图），所有数据都通过在每个储存时间隔离所有样品来获得有用的信息。PCA 和热图可以将氧化化学变化、仪器颜色参数和微生物特性与感官属性联系起来。这些数据提供了一种方法，可以很好地解释感官质量以及它们如何受到研究肉样中化学和微生物变化的影响。我们的研究结果表明，DPE 复合明胶-海藻酸钠膜具有提高肉类安全性和质量的潜力。
