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

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 H۲O۲ scavenging tests. Different EBC containing various concentrations of BE (۱-۳% 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 ۱۶ days of storage at ۴ °C. Results: The BE's DPPH and H۲O۲ scavenging activities were ۵۲.۵% and ۴۶%, respectively. The oxidative stability of hamburger patties was improved using bio-edible coating enriched with ۲% w/v of BE (EBC/BE۲). No significant differences were observed between the results of EBC/BE۲ and EBC/BE۳. Moreover, the implementation of EBC/BE۲ prolonged the stability of the physicochemical and sensory characteristics of the patties during ۱۶ days of cold storage at ۴ ºC. Conclusion: These results confirmed that BE is a valuable source of bioactive compounds possessing antiradical capacity. Furthermore, EBC/BE۲ 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.

کلیدواژه ها:

Berberis vulgaris ، Bio-edible coating ، Hamburger patties ، Oxidative spoilage ، Sensory characteristics