Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

Abstract

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. Different 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 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective 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.

Design of Chitosan and Alginate Emulsion-Based Formulations for the Production of Monolayer Crosslinked Edible Films and Coatings

“…Water vapour sorption isotherms of crosslinked chitosan and alginate-based films are presented in Figure 4 . For all films, a variation in adsorbed water was small for water activity up to 0.75, but for higher values between 0.75 and 0.91, there was a sharp increase in the amount of water adsorbed, which was also observed by other researchers for polysaccharide-based films and particles [ 5 , 36 ]. The water vapour sorption isotherms followed typical type III behaviour according to Brunauer et al [ 37 ].…”

“…One of the most studied has been the development of biodegradable films and edible coatings. Biopolymers (e.g., polysaccharides and proteins) have been extensively studied for this purpose and applied in the preservation of a wide range of food products, such as fruits and vegetables, meat and fish products, nuts and cheese [ 1 , 2 , 3 , 4 , 5 , 6 ]. Polysaccharide films have a low permeability to gases at low relative humidity conditions and good mechanical properties [ 7 , 8 ].…”

Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

“…From all the results obtained regarding extraction and stabilization processes studied in this work, further studies were carried out regarding the encapsulation of the E:W 80:20 extract with other wall materials beyond maltodextrin, and the application of the encapsulates on beef meat preservation [38,98].…”

Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds

“…Carboxymethyl xylan films formed with encapsulated licorice oil significantly improved shelf stability by inhibiting lipid oxidation and scavenging free radicals thus arresting the chain propagation of peroxide formation (Luis et al, 2019). Food-grade nanoemulsion loaded with bioactive compound, curcumin incorporated in gelatin-based edible films showed maximum free radical scavenging/antioxidant property thus improving the shelf life/quality of fresh broiler meat up to 17 days as compared with non-encapsulated gelatin films (Khan et al, 2020) Microbial growth in red beef during storage was significantly inhibited by alginate films containing encapsulated pineapple peel antioxidants (Lourenço et al, 2020).…”