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Development of potato starch based active packaging films loaded with antioxidants and its effect on shelf life of beef

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Abstract

The effects of BHT and green tea extracts (GTE) on the physical, barrier, mechanical, thermal and antioxidant properties of potato starch films were investigated. Results showed both BHT and GTE significantly lowered solubility of films. Addition of BHT significantly decreased water vapour transmission rate. Both BHT and GTE promoted significant increase in the elastic modulus but a decrease in % EAB. Increase in glass transition temperature (Tg) and enthalphy of transition (ΔH) of films was observed with the incorporation of GTE and BHT. Scanning electron microscopy (SEM) revealed smooth surface of the films. The DPPH radical scavenging ability of both BHT and GTE films were stronger in fatty food simulant (95 % ethanol). The GTE and BHT films were individually applied to fresh beef samples and were stored at 4 °C and room temperature for 10 days. Metmyoglobin formation and lipid oxidation (TBARS) were monitored periodically. The addition of GTE extracts and BHT resulted in decreases in metmyoglobin and TBARS values.

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Acknowledgements

Authors are thankful to Department of Biotechnology, Govt. of India for their financial support.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India

    Inam u Nisa, Bilal Ahmad Ashwar, Asima Shah, Adil Gani & Farooq Ahmad Masoodi

  2. Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551, United Arab Emirates

    Asir Gani

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  1. Inam u Nisa
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  2. Bilal Ahmad Ashwar
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  3. Asima Shah
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  4. Adil Gani
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  5. Asir Gani
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  6. Farooq Ahmad Masoodi
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Correspondence to Adil Gani.

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u Nisa, I., Ashwar, B.A., Shah, A. et al. Development of potato starch based active packaging films loaded with antioxidants and its effect on shelf life of beef. J Food Sci Technol 52, 7245–7253 (2015). https://doi.org/10.1007/s13197-015-1859-3

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  • DOI: https://doi.org/10.1007/s13197-015-1859-3

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