Gelatine-based antioxidant packaging containing Caesalpinia decapetala and Tara as a coating for ground beef patties

View/Open
Cita com:
hdl:2117/87525
Document typeArticle
Defense date2016-03-31
Rights accessOpen Access
Except where otherwise noted, content on this work
is licensed under a Creative Commons license
:
Attribution-NonCommercial-NoDerivs 3.0 Spain
Abstract
The development of antioxidant-active packaging has numerous advantages, such as the reduction of synthetic additives in food, the reduction of plastic waste and food protection against oxidation reactions. Different concentrations of extracts of the plants Caesalpinia decapetala (CD) and Caesalpinia spinosa “Tara” (CS) were incorporated into gelatine films as natural antioxidants. The physical, mechanical and antioxidant properties of these films were studied. Films containing plant extracts at a high concentration had lower tensile strength with higher elongation at break points, compared to the control film (p < 0.05). Films exhibited antioxidant activity in the oxygen radical absorbance capacity (ORAC) and Trolox equivalence antioxidant capacity (TEAC) assays when added at 0.2%. The application of gelatine film containing CD and CS was found to be effective in delaying lipid oxidation and deterioration of beef patty quality during storage. Therefore, the films prepared in this study offered an alternative edible coating for the preservation of fresh food.
CitationGallego, M., Gordon, M., Segovia, F., Almajano, María Pilar. Gelatine-based antioxidant packaging containing Caesalpinia decapetala and Tara as a coating for ground beef patties. "Antioxidants", 31 Març 2016, vol. 52, núm. 2.
ISSN2076-3921
Publisher versionhttp://www.mdpi.com/2076-3921/5/2/10
Files | Description | Size | Format | View |
---|---|---|---|---|
antioxidants-05-00010.pdf | 1,768Mb | View/Open |