Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life
Meat Science, Volume 207, Article 109371, Year 2024
Notification
URL copied to clipboard!
Description
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. © 2023
Authors & Co-Authors
Elhadef, Khaoula
Tunisia, Sfax
University of Sfax
Chaari, Moufida
Tunisia, Sfax
University of Sfax
Akermi, Sarra
Tunisia, Sfax
University of Sfax
Ennouri, Karim
Tunisia, Sfax
Institut de L'olivier Sfax
Hlima, Hajer Ben
Tunisia, Sfax
University of Sfax
Fourati, Mariam
Tunisia, Sfax
University of Sfax
Chakchouk-Mtibaa, Ahlem
Tunisia, Sfax
University of Sfax
Ennouri, Monia
Tunisia, Sfax
Institut de L'olivier Sfax
Tunisia, Sfax
University of Sfax
Sarkar, Tanmay
India, Malda
Malda Polytechnic
Shariati, Mohammad Ali
Kazakhstan, Almaty
Kazakh Research Institute of Processing and Food Industry
Gökşen, Gülden
Turkey, Tarsus
Tarsus University
Pateiro, M.
Spain, San Cibrao Das Vinas
Fundación Centro Tecnolóxico da Carne
Mellouli, Lotfi
Tunisia, Sfax
University of Sfax
Lorenzo, José Manuel
Spain, San Cibrao Das Vinas
Fundación Centro Tecnolóxico da Carne
Spain, Vigo
Universidade de Vigo
Smaoui, Slim
Tunisia, Sfax
University of Sfax
Statistics
Authors: 15
Affiliations: 7
Identifiers
Doi:
10.1016/j.meatsci.2023.109371
ISSN:
03091740
Research Areas
Food Security