Preservative effect of Asparagus racemosus: A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products

doi:10.1016/j.meatsci.2018.02.001

Meat Science

Volume 139, May 2018, Pages 207-212

https://doi.org/10.1016/j.meatsci.2018.02.001 Get rights and content

Highlights

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A novel calcium alginate edible film incorporated with Asparagus racemosus was developed.
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Developed films had significant antimicrobial and antioxidant properties.
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A significant improvement was observed in the lipid oxidative stability.
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The developed films improved the microbial and sensory quality of the model meat product.

Abstract

Asparagus racemosus was used as a bioactive ingredient for the development of a novel calcium alginate edible film with preservative potential for improved lipid oxidative stability and storage quality of meat products. Chevon sausages were used as a model system and were aerobically packaged in the edible films incorporated with A. racemosus viz. T₀ (0.0%), T₁ (1.0%) and T₂ (2.0%) and were stored under refrigerated (4 ± 1 °C) conditions. Products packaged in T₁ and T₂ edible films exhibited significantly (P < 0.05) lower values for TBARS (mg malonaldehyde/kg), microbial counts (cfu/g) and FFA (% oleic acid) indicating the bioactive properties of the developed films. Significantly (P < 0.05) higher sensory scores were recorded for the products packaged in T₁ and T₂ films. A. racemosus added antioxidant and antimicrobial properties to the developed films which improved the lipid oxidative stability and storage quality of the model meat product.

Introduction

Oxidative changes have been implicated as one of the major causes of deterioration in the quality and shelf-life of muscle foods (Moudache, Nerin, Colon, & Zaidi, 2017; Turgut, Soyer, & Isikci, 2016). Oxidation can cause changes in muscle proteins and fats which may adversely affect the overall quality of the products and negatively impact meat colour, flavour and tenderness (Moudache et al., 2017; Nakyinsige et al., 2015). Avoiding oxidative changes is an important concern for the meat industry and addition of synthetic antioxidants is a common practice followed to reduce these changes in the meat products. However, the negative consumer attitude and public perception towards synthetic food preservatives (Calo, Crandall, O'Bryan, & Ricke, 2015; Vodnar, Pop, Dulf, & Socaciu, 2015) has generated an increasing interest towards the use of plant extracts and biomolecules for the control of oxidative changes in meat and meat products. Extracts from several plants, such as tea (Fan, Chen, Sun, & Zhang, 2014), cherry leaves (Nowak, Czyzowska, Efenberger, & Krala, 2016) and rose (Zhang et al., 2017) which are a significant source of polyphenols and free radical scavengers (Venkatesan, Kathirvel, Prakash, & Sujatha, 2017), have been used as natural preservatives in meat products.

Plant extracts and biomolecules have a positive impact on lipid oxidation, colour stability, and antioxidant activity in meat products (Nowak et al., 2016), however, they may adversely affect the sensorial characteristics of the products at their effective concentrations. Further, higher processing temperatures of the meat products may reduce the preservative potential of these plant extracts by reducing their efficacy. To combat these problems and to reduce the harmful environmental impacts of the synthetic packaging (Vodnar et al., 2015), a new trend has emerged in the meat industry which involves the use of bioactive ingredients in the packaging itself. While substantial data exist in favour of use of polyphenols from several herbs as bioactive ingredients, interest in the antioxidant and antimicrobial properties of Asparagus racemosus has recently emerged (Noor, Bhat, Kumar, & Kousar, 2017).

Asparagus racemosus (Family: Liliaceae) is an under shrub with tuberous rootstock and is widely distributed throughout the tropical and subtropical regions (Sachan, Das, Dohare, & Shuaib, 2012). It possesses a variety of medicinal properties like immunostimulant, antiinflammatory, antihepatotoxic and anticancer (Kumaran & Citarasu, 2015; Sahrawat, Sharma, & Sahrawat, 2014; Sharma & Sharma, 2013). The extract of the plant has been reported to have strong antioxidant and antimicrobial properties (Ravishankar et al., 2012; Sahrawat et al., 2014). The roots of the plant have also been reported to have significant DPPH radical scavenging activity, high reducing power and strong antifungal properties (Hossain, Sharmin, Akhter, Bhuiyan, & Shahriar, 2012; Rajeshwar, Sreekanth, & Narasimha, 2014; Roy et al., 2014). Thus, A. racemosus possesses all the properties (antioxidant, antimicrobial and antifungal) that are required for a suitable bioactive ingredient for the development of packaging films. The objective of this study was to develop a novel calcium alginate based bioactive edible film incorporated with A. racemosus with high antioxidant and antimicrobial potential, and study its effects on lipid oxidative stability, microbial quality and sensory properties during refrigerated storage of chevon sausages used as a model system.

Section snippets

Meat, spice and condiment mixture

The goat meat was obtained from a local market and was manually deboned after removing all separable connective tissue and trimming the fat. The lean meat was frozen at −18 ± 2 °C within the polythene pouches and thawed at refrigeration temperature (4 ± 1 °C) before use. The spice mixture contained coriander 20%, cumin seed 15%, aniseed 12%, black pepper 10%, red chilli 8%, green cardamom 6%, cinnamon 6%, white pepper 5%, black cardamom 5%, paprika (degi mirch) 5%, bay leaves 2%, cloves 2%,

Results and discussion

The mean values of various physicochemical parameters of chevon sausages aerobically packaged in edible films containing different concentrations of A. racemosus viz. T₀ (0.0%), T₁ (1.0%) and T₂ (2.0%) are presented in Table 1.

Conclusions

The present study showed successful utilization of A. racemosus as a novel bioactive ingredient for the development of maltodextrin-based calcium alginate edible films with antioxidant and antimicrobial properties for meat products. Significant (P < 0.05) lower values observed for various lipid oxidative stability and microbial quality parameters for products packaged in T₁ and T₂ edible films indicate the antimicrobial and antioxidant properties of these films and their potential to improve

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View full text

Preservative effect of Asparagus racemosus: A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products

Highlights

Abstract

Introduction

Section snippets

Meat, spice and condiment mixture

Results and discussion

Conclusions

LWT Food Science and Technology

Food Control

Annals of Agricultural Science

Meat Science

Food Bioscience

Food Chemistry

Meat Science

Food Microbiology

LWT-Food Science and Technology

Meat Science

Food Control

Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat

Official methods of analysis

Compendium of methods for the microbiological examination of foods

Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

Food Science and Technology

Storage stability of raw chevon chunks packaged in composite, bioactive films at refrigeration temperature

Animal Production Science

Meat spoilage mechanisms and preservation techniques: A critical review

American Journal of Agricultural and Biological Sciences

Effects of tea polyphenol on quality and shelf life of pork sausages

Journal of Food Science and Technology

Gelatine-based antioxidant packaging containing Caesalpinia decapetala and Tara as a coating for ground beef patties

Antioxidants

Investigation of cytotoxicity and in-vitro antioxidant activity of Asparagus racemosus root extract

International Current Pharmaceutical Journal

Effect of different natural antioxidant extracts on the shelf life of functional chicken meat nuggets

International Journal of Advanced Research

The quality and storage stability of chicken patties prepared with different additives

Nutrition and Food Science