Cross-linked alginate/chitosan polyelectrolytes as carrier of active compound and beef color stabilizer

Meat Sci. 2017 Jan:123:219-228. doi: 10.1016/j.meatsci.2016.08.010. Epub 2016 Sep 3.

Abstract

The aim of this work was to develop polyelectrolyte material suitable for active beef steaks coatings, by complexation of chitosan (CH) and sodium alginate (ALG) in a broad range of alginate/chitosan ratios (R). The rheological analysis confirmed significant effect of polymers ratios on the physical properties of sodium alginate-chitosan (ACH) hydrosols. The shear thinning non-Newtonian nature, thixotropic behavior and gel-like structure of solutions were displayed. Obtained complexes possess DPPH radical scavenging activity corresponding to 5.33, 17.06 and 41.41μMTrolox/ml for 0ppm, 500ppm and 1000pmm of sodium erythorbate dose, respectively. Application of ACH hydrosols enriched with 1000ppm of sodium erythorbate enhanced redness and color stability of beef steaks during storage (∆E after 2-weeks of storage=1.44±0.08) compared to uncovered beef (∆E after 2-weeks of storage=3.53±0.13). The limited solubility in range of 0%-54.56% as well as favorable wetting properties (contact angle between 45°-66°) of polyelectrolyte ACH films were obtained.

Keywords: Active coatings; Alginate; Beef; Chitosan; Color stability; DPPH radical scavenging activity; Fluorescent light; Polyelectrolyte complex; Rheological analysis; Sodium erythorbate.

MeSH terms

  • Alginates / chemistry*
  • Animals
  • Cattle
  • Chitosan / chemistry*
  • Color
  • Consumer Behavior
  • Food Additives / analysis*
  • Food Handling
  • Food Packaging
  • Glucuronic Acid / chemistry
  • Hexuronic Acids / chemistry
  • Hydrogen-Ion Concentration
  • Models, Theoretical
  • Polyelectrolytes / chemistry*
  • Polymers
  • Red Meat / analysis*
  • Solubility
  • Solutions
  • Vacuum

Substances

  • Alginates
  • Food Additives
  • Hexuronic Acids
  • Polyelectrolytes
  • Polymers
  • Solutions
  • Glucuronic Acid
  • Chitosan