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Subject: Livestock Product Technology × Author: GIRIDHARA RAO, VANA × Start date: 2010 × Type: Thesis × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    STUDIES ON DEVELOPMENT OF EDIBLE ACTIVE PACKAGING FILMS INCORPORATED WITH NATURAL POLYPHENOL NANOEMULSIONS FOR PORK PATTIES
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2018-12) GIRIDHARA RAO, VANA; NAGA MALLIKA, E(MAJOR); ESWARA RAO, B; SRINIVASA RAO, T
    In the present study an attempt was made to develop and evaluate alginate based active edible films with nanoemulsions of polyphenols. Different films i.e. sodium alginate film without polyphenol nanosolutions (C), sodium alginate film with 50 µl of QUEN (T1), sodium alginate film with 75 µl of QUEN (T2), sodium alginate film with 150 µl of QUEN (T3), sodium alginate film with 5 µl of TAN (T4), sodium alginate film with 10 µl of TAN (T5) and sodium alginate film with 15 µl of TAN (T6) were developed. Among all these films, one best film was selected along with control to wrap the pork patties and efficacy of these films in quality and shelf-life extension of pork patties during 11 days of refrigerated (4 ± 1℃) storage period was evaluated. The film characteristics like film thickness, grammature, tensile strength, per cent elongation at break, water vapour permeability, water sorption kinetics, light transmission and film opacity, antioxidant activity, antimicrobial activity and total phenol content were evaluated. The overall mean values for thickness and grammature were significantly (P<0.05) higher in Quercetin nanoemulsion incorporated films compared to Tannic acid nanosolution incorporated films and control films. The per cent elongation at break, tensile strength, opacity mean values were significantly (P<0.05) higher in Tannic acid nanosolution incorporated films compared to Quercetin nanoemulsion incorporated films and control films. The water vapour permeability and water sorption values were observed to be higher in control film compared to rest of the formulations. Within the treatment groups, these values were found to be lower in Tannic acid nanosolution incorporated films than Quercetin nanoemulsion incorporated films. The mean antioxidant activity values of Quercetin and Tannic acid nanosolution incorporated films were 69.55 ± 0.88 and 76.10 ± 1.19 respectively. The antioxidant activity of Tannic acid nanosolution incorporated films was higher than Quercetin nanoemulsion incorporated films. The total phenol content and antimicrobial activity of Tannic acid nanosolution incorporated films were significantly (P<0.05) higher in Quercetin nanoemulsion incorporated films compared to Tannic acid nanosolution incorporated films. The total phenol content of the films ranged from 1.67 (T1) to 1.76 (T6) mg of gallic acid equivalent and the antimicrobial activity of the films ranged from 8.66 (T1) to 22.33 (T6). Depending on the analysis of quality parameters of above films, T6 formulation was selected as best film and used to evaluate the efficacy in quality and shelf-life extension of pork patties at refrigerated (4 ± 1℃) storage. pH values of pork patties wrapped in T6 film ranged from 5.90 to 6.41 during 11 days of refrigerated (4 ± 1℃) storage period. The pH values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films. 2-TBARS values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films and ranged from 0.15 to 1.34 mg of malonaldehyde per kg of the sample during refrigerated (4 ± 1℃) storage period. Per cent cooking loss values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films and the mean values for both control and treatment groups were in the range of 6.16 to 20.13 per cent which were well within the limits during storage period. Microbial counts (total plate count, yeast and mould count and psychrophilic count) were observed to be significantly (P<0.05) lower in pork patties wrapped in Tannic acid nanosolution incorporated films than control films. Colour, flavour, tenderness, juiciness and overall acceptability values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) higher than patties wrapped in control films.