en Food Safety and Hygiene Food Safety and Hygiene پژوهشي Original Article <div style="text-align: justify;"><span style="line-height:1;"><span style="font-size:14px;"><span style="font-family:Times New Roman;"><b><span style="color:black">Background:</span></b><span style="color:black"> 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 <i>Berberis vulgaris</i> alcoholic extract (BE) on hamburger patties&#39; oxidative, physicochemical, and sensory characteristics. </span><br> <b><span style="color:black">Methods:</span></b><span style="color:black"> Anti-radical capacity of BE was determined by DPPH and H₂O₂ scavenging tests. Different EBC containing various concentrations of BE (1-3% <i>w/v</i>) 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 &deg;C.</span><br> <b><span style="color:black">Results:</span></b><span style="color:black"> The BE&#39;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 &ordm;C. </span><br> <b><span style="color:black">Conclusion:</span></b><span style="color:black"> 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. </span></span></span></span></div> Berberis vulgaris, Bio-edible coating, Hamburger patties, Oxidative spoilage, Sensory characteristics, 188 196 http://jhehp.zums.ac.ir/browse.php?a_code=A-10-629-3&slc_lang=en&sid=1 Mehdi Kazemi mahdikazemi.fs2017@gmail.com 100319475328460015978 0009-0008-8979-4754 No Department of Food Science and Engineering, Hidaj Branch, Islamic Azad University, Hidaj, Iran. Mandana Bimakr mandana.bimakr@znu.ac.ir 100319475328460015979 100319475328460015979 Yes Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran. Peymaneh Ghasemi Afshar dr.ghasemiafshar@gmail.com 100319475328460015980 100319475328460015980 No Department of Food Science and Technology, Ka.C., Islamic Azad University, Karaj, Iran.