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Application of edible alginate films with pineapple peel active compounds on beef meat preservation

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Resumo:Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 C for five days. Di erent stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 mol to 0.35 mol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 mol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant e ect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory e ect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were e ective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated
Autores principais:Lourenço, Sofia C.
Outros Autores:Fraqueza, Maria João; Fernandes, Maria Helena; Moldão, Margarida; Delgado Alves, Vitor
Assunto:antioxidant activity active alginate films pineapple peel meat lipid oxidation microencapsulation
Ano:2020
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Universidade de Lisboa
Idioma:inglês
Origem:Repositório da Universidade de Lisboa

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