STUDIES ON DEVELOPMENT OF EDIBLE ACTIVE PACKAGING FILMS INCORPORATED WITH NATURAL POLYPHENOL NANOEMULSIONS FOR PORK PATTIES
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Date
2018-12
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA
Abstract
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.
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