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Development of fibrous casings based on sugarcane bagasse with natural antioxidant using rosemary and thyme extract in dried sausages

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Abstract

In this research, an active packaging system with antioxidant properties has been designed to extend the shelf life of sausage. Sugarcane bagasse was used as waste from sugar factories to prepare fibrous casings. Sugarcane bagasse-based fibrous casing has been coated with thyme and rosemary extract at different percentages (0, 2, 4, and 6%). The water vapor permeability rate, extract loading on the casing, total phenolic content, DPPH radical scavenging activity, and migration of phenolic compounds were determined in the developed casings. The polyphenols content migration of the active films ranged between 97 and 197 mg gallic acid /g. Rosemary and thyme extracts presence increased the water vapor permeability active films were affected. A considerable improvement was seen in sausage lipid oxidative stability (p < 0.05). Fibrous casing loaded with 6% thyme extract showed the highest antioxidant activity (1.0 mg malondialdehyde/ kg). Also, higher sensory scores were seen for the sausage packaged fibrous casings using thyme. Regarding Sausage color, no significant difference was observed between active and control packaged sausage samples (p > 0.05). The present research indicates that applying fibrous casings based on sugarcane bagasse with loaded rosemary and thyme extract affects meat product storage changes and lipid oxidation.

Graphical Abstract

The novel cellulose fibrous casings based on sugarcane bagasse loaded with rosemary and thyme extract with antioxidant properties developed as an active food packaging. Active packaging system with antioxidant properties has been designed for the shelf life improvement of dried sausage. Active fibrous casings with antioxidant properties was reduced sausage oxidation and extend oxidative stability.

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Acknowledgements

The authors would like to thank the Iranian Research Organization for Science & Technology (IROST) and the Research Institute of Forest and Rangelands for technical and laboratory support. This research received no specific grant from any funding agency in the public, commercial, or not-for-profit sectors.

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  1. Food Technologies Group, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran

    Sahra Farhadi & Majid Javanmard

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Farhadi, S., Javanmard, M. Development of fibrous casings based on sugarcane bagasse with natural antioxidant using rosemary and thyme extract in dried sausages. Food Measure 17, 2475–2487 (2023). https://doi.org/10.1007/s11694-022-01782-8

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