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KMID : 1007520200290050717
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Food Science and Biotechnology
2020 Volume.29 No. 5 p.717 ~ p.728
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Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study
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Barzegar Hassan
Behbahani Behrooz Alizadeh
Mehrnia Mohammad Amin
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Abstract
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The instability and strong flavor or odor of essential oils (EO) limit their direct incorporation into food products. In this study, the antioxidant and antimicrobial Heracleum lasiopetalum essential oil (HLEO) was added to Lepidium sativum seed mucilage (LSSM) solution at four concentrations (0, 0.5, 1, and 1.5%) to develop a novel edible coating and expand its food application. HLEO-loaded LSSM coating was then used to improve the shelf life and quality of beef as a model food system. The coated and control beef samples were periodically analyzed for physicochemical analysis, microbiological, and sensory characteristics over a period of 9 days at 4 °C. The HLEO-enriched LSSM coating, particularly 1.5% loaded one resulted in a significant (p?
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KEYWORD
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Lepidium sativum seed mucilage, Antimicrobial, Edible coating, Beef shelf life, Modeling
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