30A-6 |
Edible film as a carrier of antioxidant |
F. AL-AMERI and N. S. Hettiarachchy. Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704 Edible films can improve food stability and food quality by acting as barriers of oil, oxygen, and moisture. Edible films are potential sources as carriers of antioxidants that can minimize/prevent lipid oxidation. The objectives of this study were to: 1. Prepare and evaluate the antioxidant activity of fenugreek extract (FGE), 2. Evaluate the mechanical and physical properties of hydrophilic/hydrophobic film solutions with/without antioxidants (FGE extract, Rosemary extract, TBHQ, and BHT), and 3. Evaluate the effectiveness of selected edible film solution coatings with/ without antioxidant on beef cubes to prevent/minimize lipid oxidation. The antioxidant activity of 70% EtOH FGE extract was determined by oxidative stability instrument method (OSI). Films produced with soy protein isolate (SPI), wheat gluten, whey protein isolate (WPI), carageenan, and CMC were evaluated for mechanical properties (thickness, color, tensile, and puncture strength), and water vapor permeability. Thiobarbituric acid (TBAR) was used to test lipid oxidation with beef cubes. The data showed that FGE extract had a longer induction time (5.5 hours) than the control (2 hours) (at 110°C, 30 psi). Based on the antioxidant activity and film’s mechanical and physical properties, FGE and TBHQ were selected for incorporation into SPI/Carrageenan film solutions. Cooked beef cubes (¾ x ¾ inch) were coated with film solutions (with and without FGE/TBHQ). After six days of storage at 5°C TBA of the control (1.49 mmol/g) was higher than coated products (FGE/SPI 0.26 mmol/g, FGE/Carrageenan 0.4 mmol/g). TBA values of SPI and Carrageenan films containing TBHQ were 1.28 mmol/g, and 1.08 mmol/g respectively. These results demonstrated that cooked beef cubes coated with SPI/Carrageenan films with FGE and TBHQ is effective in minimizing lipid oxidation, and FGE can be a potential source of a natural antioxidant extract for product application.
Session 30A, Food Chemistry: Lipids
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