Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life

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dc.authoridSMAOUI, Slim/0000-0002-8839-7377
dc.authoridennouri, monia/0000-0001-7477-6803
dc.authoridChaari, Moufida/0000-0002-1278-6456
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.contributor.authorElhadef, Khaoula
dc.contributor.authorChaari, Moufida
dc.contributor.authorAkermi, Sarra
dc.contributor.authorEnnouri, Karim
dc.contributor.authorBen Hlima, Hajer
dc.contributor.authorFourati, Mariam
dc.contributor.authorMtibaa, Ahlem Chakchouk
dc.date.accessioned2025-03-17T12:27:02Z
dc.date.available2025-03-17T12:27:02Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractGelatin-sodium alginate-based active packaging films were formulated by including date pits extracts (DPE), as bioactive compound, in raw minced beef meat packaging. The DPE effects at 0.37, 0.75 and 1.5% (w/w, DPE/ gelatin-sodium alginate) on physical, optical, antioxidant and antibacterial properties of established films were assessed. Findings showed that film lightness decreased with the incorporation of DPE. Physical, antioxidant and anti-food-borne pathogens capacities were enhanced by increasing DPE concentration in the films. For 2,2Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), the films with 1.5% DPE had the greatest levels (94 and 88%, respectively). DPE films (1.5%) also exhibited the highest anti-Listeria moncytogenes activity, with an inhibition zone of 25 mm. Moreover, during 14 days at 4 degrees C, the biopreservative impact of gelatin-sodium alginate film impregnated with DPE at three levels on microbial, chemical, and sensory characteristics of meat beef samples was evaluated. By the end of the storage, DPE at 1.5% enhanced the instrumental color, delayed chemical oxidation and improved sensory traits. By chemometric techniques (principal component analysis (PCA) and heat maps), all data allowed to obtain helpful information by segregating all the samples at each storage time. PCA and heat maps could connect oxidative chemical changes, instrumental color parameters, and microbiological properties to sensory attributes. These data offer an approach to well interpreting the sensory quality and how they are affected by chemical and microbiological changes in the studied meat samples. Our findings indicated the potential of the gelatin-sodium alginate film incorporated with DPE for enhancing meat safety and quality.
dc.identifier.doi10.1016/j.meatsci.2023.109371
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.pmid37898014
dc.identifier.scopus2-s2.0-85174811369
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2023.109371
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2020
dc.identifier.volume207
dc.identifier.wosWOS:001103686300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofMeat Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectActive packaging film
dc.subjectDate pits extracts
dc.subjectGelatin -sodium alginate
dc.subjectBiodegradable packaging
dc.subjectMinced beef meat
dc.subjectShelf life extension
dc.titleGelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life
dc.typeArticle

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