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Application of edible alginate films with pineapple peel active compounds on beef meat preservation
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Orientador(es)
Resumo(s)
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. Di erent 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 mol to 0.35 mol FeSO4.7H2O/g dried film) than
the alginate film without these compounds (0.02 mol FeSO4.7H2O/g dried film). Results showed
that control films without active compounds had no significant e ect on decreasing the microbial load
of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic
extract showed a significant inhibitory e ect on microbial growth of meat at two days of storage.
Alginate films containing peel encapsulated extract were e ective 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
Descrição
Palavras-chave
antioxidant activity active alginate films pineapple peel meat lipid oxidation microencapsulation
Contexto Educativo
Citação
Antioxidants 2020, 9, 667
Editora
MDPI