Comparative Evaluation of Edible Films Impregnated With Sage Essential Oil or Lactoperoxidase System: Impact on Chemical and Sensory Quality of Carp Burgers

Journal of Food Processing and Preservation, 2019

Posted: 26 Nov 2019

See all articles by Ali Ehsani

Ali Ehsani

Tabriz University of Medical Sciences

Mohammad Hashemi

Mashhad University of Medical Sciences

Majid Aminzare

Zanjan University of Medical Sciences

Mojtaba Raeisi

Golestan University of Medical Sciences

Asma Afshari

Mashhad University of Medical Sciences

Adel Mirza Alizadeh

National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences

Mohammadreza Rezaeigolestani

University of Tehran - Faculty of Veterinary Medicine

Date Written: May 30, 2019

Abstract

The aim of this study was to examine alginate (AL), chitosan (CH), and gelatin (ZH) films incorporated with Salvia officinalis essential oil (SOE) or lactoperoxidase system (LPS) for their antioxidant characteristics, and their effects on main chemical spoilage parameters (Total volatile basic nitrogen [TVB‐N], thiobarbituric acid reactive substances [TBARs], peroxide value [PV], and free fatty acids [FFA]), and sensorial characteristics of refrigerated carp burgers. A good correlation was observed between total phenolic content and DPPH radical scavenging activity of the developed films. Among the active composites, the minimum TVB‐N (10.61 mg/100 g), TBARs (3.11 mg of malonaldehyde/kg), and FFA (5.34% of oleic acid) values were recorded for the samples treated with CH/LPS, on the final day of storage, while gelatin films were least effective. Sensory evaluation revealed that the burgers treated with active CH and AL films received better scores, especially for odor and overall acceptability attributes, compared to untreated control sample.

This manuscript addresses an important area in active food packaging by developing and comparing bioactive edible films based on natural ingredients. Biodegradable active films were developed based on alginate, chitosan, and gelatin with sage essential oil and lactoperoxidase system. Considering all the health concerns related to synthetic chemical preservatives, the potential relevance of using these newly packaging films in foods products was emphasized. This manuscript will be of interest to food science researchers from the perspective of presenting natural‐based packaging films for extending foods shelf life.

Suggested Citation

Ehsani, Ali and Hashemi, Mohammad and Aminzare, Majid and Raeisi, Mojtaba and Afshari, Asma and Mirza Alizadeh, Adel and Rezaeigolestani, Mohammadreza, Comparative Evaluation of Edible Films Impregnated With Sage Essential Oil or Lactoperoxidase System: Impact on Chemical and Sensory Quality of Carp Burgers (May 30, 2019). Journal of Food Processing and Preservation, 2019, Available at SSRN: https://ssrn.com/abstract=3486780

Ali Ehsani

Tabriz University of Medical Sciences ( email )

Tabriz
Iran

Mohammad Hashemi

Mashhad University of Medical Sciences ( email )

Mashhad
Iran

Majid Aminzare (Contact Author)

Zanjan University of Medical Sciences ( email )

Iran

Mojtaba Raeisi

Golestan University of Medical Sciences ( email )

Gorgan, Golestan
Iran

Asma Afshari

Mashhad University of Medical Sciences ( email )

Mashhad
Iran

Adel Mirza Alizadeh

National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences ( email )

Iran

Mohammadreza Rezaeigolestani

University of Tehran - Faculty of Veterinary Medicine ( email )

Iran

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