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Antioxidants 2016, 5(2), 10; doi:10.3390/antiox5020010

Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties

1
Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, Barcelona 08028, Spain
2
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK
*
Author to whom correspondence should be addressed.
Academic Editor: Dong Uk Ahn
Received: 2 February 2016 / Revised: 10 March 2016 / Accepted: 24 March 2016 / Published: 31 March 2016
(This article belongs to the Special Issue Lipid Oxidation in Meat and Poultry)
View Full-Text   |   Download PDF [1811 KB, uploaded 31 March 2016]   |  

Abstract

The development of antioxidant-active packaging has numerous advantages, such as the reduction of synthetic additives in food, the reduction of plastic waste and food protection against oxidation reactions. Different concentrations of extracts of the plants Caesalpinia decapetala (CD) and Caesalpinia spinosa “Tara” (CS) were incorporated into gelatine films as natural antioxidants. The physical, mechanical and antioxidant properties of these films were studied. Films containing plant extracts at a high concentration had lower tensile strength with higher elongation at break points, compared to the control film (p < 0.05). Films exhibited antioxidant activity in the oxygen radical absorbance capacity (ORAC) and Trolox equivalence antioxidant capacity (TEAC) assays when added at 0.2%. The application of gelatine film containing CD and CS was found to be effective in delaying lipid oxidation and deterioration of beef patty quality during storage. Therefore, the films prepared in this study offered an alternative edible coating for the preservation of fresh food. View Full-Text
Keywords: gelatine film; Caesalpinia decapetala; Tara; antioxidant activity; lipid oxidation; beef patties gelatine film; Caesalpinia decapetala; Tara; antioxidant activity; lipid oxidation; beef patties
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Gallego, M.G.; Gordon, M.H.; Segovia, F.; Almajano Pablos, M.P. Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties. Antioxidants 2016, 5, 10.

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