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Volume 11, Issue 3 (7-2025)
jhehp 2025, 11(3): 188-196 |
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Kazemi M, Bimakr M, Ghasemi Afshar P. Impact of an Edible Blend Coating Composed of Chitosan, Carrageenan, and Starch Enriched with Berberis Vulgaris Alcoholic Extract on Oxidative, Physicochemical, and Sensory Attributes of Hamburger Patties. jhehp 2025; 11 (3) :188-196
URL: http://jhehp.zums.ac.ir/article-1-697-en.html
URL: http://jhehp.zums.ac.ir/article-1-697-en.html
1- Department of Food Science and Engineering, Hidaj Branch, Islamic Azad University, Hidaj, Iran.
2- Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.
3- Department of Food Science and Technology, Karaj Branch, Islamic Azad University, Karaj, Iran.
2- Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.
3- Department of Food Science and Technology, Karaj Branch, Islamic Azad University, Karaj, Iran.
Abstract: (368 Views)
Background: Hamburger patties are susceptible to quality deterioration due to oxidative spoilage. The current research evaluated the effect of edible blend coating of chitosan/carrageenan/starch (EBC) enriched with Berberis vulgaris alcoholic extract (BE) on hamburger patties' oxidative, physicochemical, and sensory characteristics.
Methods: Anti-radical capacity of BE was determined by DPPH and H2O2 scavenging tests. Different EBC containing various concentrations of BE (1-3% w/v) was prepared. Weight loss (WL), pH, peroxide value (PV), thiobarbituric acid reactive substance (TBARS), and sensory characteristics of hamburger patties were evaluated during 16 days of storage at 4 °C.
Results: The BE's DPPH and H2O2 scavenging activities were 52.5% and 46%, respectively. The oxidative stability of hamburger patties was improved using bio-edible coating enriched with 2% w/v of BE (EBC/BE2). No significant differences were observed between the results of EBC/BE2 and EBC/BE3. Moreover, the implementation of EBC/BE2 prolonged the stability of the physicochemical and sensory characteristics of the patties during 16 days of cold storage at 4 ºC.
Conclusion: These results confirmed that BE is a valuable source of bioactive compounds possessing antiradical capacity. Furthermore, EBC/BE2 could be used as a coating material to decrease and postpone chemical and oxidative spoilage of hamburger patties by retarding moisture loss, reducing lipid oxidation, and eliminating dripping and discoloration.
Methods: Anti-radical capacity of BE was determined by DPPH and H2O2 scavenging tests. Different EBC containing various concentrations of BE (1-3% w/v) was prepared. Weight loss (WL), pH, peroxide value (PV), thiobarbituric acid reactive substance (TBARS), and sensory characteristics of hamburger patties were evaluated during 16 days of storage at 4 °C.
Results: The BE's DPPH and H2O2 scavenging activities were 52.5% and 46%, respectively. The oxidative stability of hamburger patties was improved using bio-edible coating enriched with 2% w/v of BE (EBC/BE2). No significant differences were observed between the results of EBC/BE2 and EBC/BE3. Moreover, the implementation of EBC/BE2 prolonged the stability of the physicochemical and sensory characteristics of the patties during 16 days of cold storage at 4 ºC.
Conclusion: These results confirmed that BE is a valuable source of bioactive compounds possessing antiradical capacity. Furthermore, EBC/BE2 could be used as a coating material to decrease and postpone chemical and oxidative spoilage of hamburger patties by retarding moisture loss, reducing lipid oxidation, and eliminating dripping and discoloration.
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2025/05/11 | Accepted: 2025/07/6 | Published: 2025/07/12
Received: 2025/05/11 | Accepted: 2025/07/6 | Published: 2025/07/12
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