Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°C
Preserving meat products’ quality and increasing their shelf life along with meeting consumers demand for healthier products, are the main challenges for meat industries. Therefore, developing plant-based sources in meat product preservation is highly recommended in order to improve the biological p...
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| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000538 |
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| author | Samir Smeti Souha Tibaoui Hayet Ben Haj Koubaier Atef Lakoud Naziha Atti |
| author_facet | Samir Smeti Souha Tibaoui Hayet Ben Haj Koubaier Atef Lakoud Naziha Atti |
| author_sort | Samir Smeti |
| collection | DOAJ |
| description | Preserving meat products’ quality and increasing their shelf life along with meeting consumers demand for healthier products, are the main challenges for meat industries. Therefore, developing plant-based sources in meat product preservation is highly recommended in order to improve the biological properties. For that, this work aimed to develop edible alginate-based films enriched with myrtle (Myrtus communis L.) and rosemary (Rosmarinus officinalis L.) extracts as active compounds and evaluates their effects on fresh beef meat characteristics during storage for a period of 12 d at 2°C. These treatments were compared to those of irradiation treatment solely or combined with the edible films. Therefore, six treatments were developed: uncoated samples (CON); samples with edible coating (AEC); samples with edible coating enriched with 200 ppm of rosemary extract (ROS); samples with edible coating enriched with 200 ppm of myrtle extract (MYRT); irradiated samples (IRR); and irradiated samples with edible coating (IRAC). The addition of myrtle extract and the use of irradiation treatment have significantly delayed (P<0.001) the lipid oxidation of meat by lowering TBARS values to 0.39, 0.58, and 0.52 mg MDA/kg for MYRT, IRR and IRAC groups, respectively, whereas it reaches 1.14 mg of MDA/kg for CON group. MYRT and ROS samples had the highest free radical scavenging activity (P<0.001) with an inhibition capacity of around 64.8 and 62.7%, respectively. Coated samples had a higher red (a*) and chroma indices, compared to control and irradiated groups with mean values of 14.63; 17.18 vs 10.08; 12.15, respectively. Alginate coating significantly decreased firmness compared to the control (0.48 vs 0.67 for AEC and CON, respectively). Irradiation and coating significantly (P<0.05) inhibited microbial growth up to 12 days of storage. In conclusion, edible coatings enriched with natural antioxidants significantly enhance the oxidative stability and microbiological safety of meat products, resulting in a shelf life extension of up to 6 days. This finding highlights their potential as a powerful and effective alternative to irradiation treatments, offering a natural solution for the food industry to improve product quality and safety. |
| format | Article |
| id | doaj-art-055d118cd6894f3890ce4587671ea68e |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-055d118cd6894f3890ce4587671ea68e2025-02-08T05:01:40ZengElsevierApplied Food Research2772-50222025-06-0151100743Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°CSamir Smeti0Souha Tibaoui1Hayet Ben Haj Koubaier2Atef Lakoud3Naziha Atti4Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, Ariana 2049, Tunisia; Corresponding author.Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, Ariana 2049, TunisiaHigh School of Food Industries of Tunis, Laboratory of Innovation and Valorization for a Sustainable Food Industries, University of Carthage, Tunis‐El Khadra 1003, TunisiaHigh School of Food Industries of Tunis, Laboratory of Technological Innovation and Food Security, University of Carthage, Tunis‐El Khadra 1003, TunisiaLaboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, Ariana 2049, TunisiaPreserving meat products’ quality and increasing their shelf life along with meeting consumers demand for healthier products, are the main challenges for meat industries. Therefore, developing plant-based sources in meat product preservation is highly recommended in order to improve the biological properties. For that, this work aimed to develop edible alginate-based films enriched with myrtle (Myrtus communis L.) and rosemary (Rosmarinus officinalis L.) extracts as active compounds and evaluates their effects on fresh beef meat characteristics during storage for a period of 12 d at 2°C. These treatments were compared to those of irradiation treatment solely or combined with the edible films. Therefore, six treatments were developed: uncoated samples (CON); samples with edible coating (AEC); samples with edible coating enriched with 200 ppm of rosemary extract (ROS); samples with edible coating enriched with 200 ppm of myrtle extract (MYRT); irradiated samples (IRR); and irradiated samples with edible coating (IRAC). The addition of myrtle extract and the use of irradiation treatment have significantly delayed (P<0.001) the lipid oxidation of meat by lowering TBARS values to 0.39, 0.58, and 0.52 mg MDA/kg for MYRT, IRR and IRAC groups, respectively, whereas it reaches 1.14 mg of MDA/kg for CON group. MYRT and ROS samples had the highest free radical scavenging activity (P<0.001) with an inhibition capacity of around 64.8 and 62.7%, respectively. Coated samples had a higher red (a*) and chroma indices, compared to control and irradiated groups with mean values of 14.63; 17.18 vs 10.08; 12.15, respectively. Alginate coating significantly decreased firmness compared to the control (0.48 vs 0.67 for AEC and CON, respectively). Irradiation and coating significantly (P<0.05) inhibited microbial growth up to 12 days of storage. In conclusion, edible coatings enriched with natural antioxidants significantly enhance the oxidative stability and microbiological safety of meat products, resulting in a shelf life extension of up to 6 days. This finding highlights their potential as a powerful and effective alternative to irradiation treatments, offering a natural solution for the food industry to improve product quality and safety.http://www.sciencedirect.com/science/article/pii/S2772502225000538Active coatingPlant extractsIrradiationAntioxidantPhysicochemical properties |
| spellingShingle | Samir Smeti Souha Tibaoui Hayet Ben Haj Koubaier Atef Lakoud Naziha Atti Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°C Applied Food Research Active coating Plant extracts Irradiation Antioxidant Physicochemical properties |
| title | Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°C |
| title_full | Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°C |
| title_fullStr | Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°C |
| title_full_unstemmed | Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°C |
| title_short | Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°C |
| title_sort | combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of beef meat at 2°c |
| topic | Active coating Plant extracts Irradiation Antioxidant Physicochemical properties |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000538 |
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