Application of active films with natural extract for beef hamburger preservation

Abstract

Edible chitosan-based films, in pure form (CH100), or blended with gelatin (GEL50:CH50), with and without boldo extract (B) were prepared. The oxygen permeability of the films, as well as color changes and antioxidant and antimicrobial activities on beef hamburgers samples were evaluated. CH100+B film exhibited optimal oxygen barrier properties (6.40±0.170cc-mL/[m²-day]), and this value was significantly increased in blended films (GEL50:CH50+B = 12.99±1.50cc-mL/[m²-day]) (P<0.05). All films provoked color changes in hamburger samples during storage, and the samples covered with CH100+B film showed a lower brightness and a higher redness. All films effectively protected beef hamburger from lipid oxidation, and boldo extract incorporation in pure and blended films enabled significant protection, when compared to the control sample (155.78±0.85meq O2/kg) (P<0.05). Finally, all films proved to be effective in microbial growth control, suggesting that these films are an effective alternative in improving food safety and quality of fresh meat.

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

“…There are reported cases where an antimicrobial agent is added to the gelatin film to extend the useful life of the beef meat from eight to 14 days (with respect to the microbial contamination and taking into consideration that it does not refer to ground meat, but to slices of meat) [81]. However, there are authors, like Bonilla Lagos et al [82], who have studied samples with an initial contamination higher than 1000 CFU/g and after seven days some samples protected with film incorporating natural extracts reached levels between 5 and 7 (Log of CFU/g sample). However, it can be said that the films did not give significant protection against microbial contamination.…”

Effect of pectin coating incorporated with guava leaf extract (Psidium guajava L.) on the stability of fresh beef steak

“…(2022) found that the luminosity in samples of beef steaks coated with chitosan or chitosan/lauric acid remained constant compared to the uncoated sample during 21 days of storage. However, some studies report that there may be a reduction in the brightness of meat when compared to the control depending on the type of polymer used in the coatings (Georgantelis et al ., 2007; Lagos & Sobral, 2019).…”

The Inhibition of Escherichia coli O157:H7 Inoculated in Hamburger Using a Chitosan/Cellulose Nanofiber Film Containing the Nanoemulsion of Trachyspermum ammi and Bunium persicum Essential Oils

“…A novel approach to enhancing the shelf life of food products and their preservation involves the use of active, edible films, which mainly contain antimicrobial agents [1]. Various biopolymers are used in the production of such film.…”

“…When stored at the temperature of 4 ºC, the shelf life of fresh beef is extremely low (3-5 days), which is attributed to the high water content and chemical composition of the food. These factors often facilitate hazardous microbial growth, thereby leading to the spoilage of meat [1]. Although preventive measures are observed in animal slaughter and proper hygiene and productive measures are also taken in the other stages of meat processing, pathogenic bacterial contamination remains an important health threat in the case of raw meat and other meat products.…”