Tinospora cordifolia: A novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products
2018
Kalem, Insha K. | Bhat, Z. F. | Kumar, Sunil | Wang, Liwen | Mudiyanselage, Reshan J. | Bhat, Hina F.
The aim of the study was to develop a novel bioactive calcium alginate edible film for meat products based on the antioxidant and antimicrobial properties of Tinospora cordifolia, a newly proposed bioactive ingredient. Goat meat sausages were utilized as a model system to analyse the efficacy of the developed films with different concentration of T. cordifolia viz. 0.0% (T₁), 0.50% (T₂), and 1.0% (T₃) along with a control (without edible film). Significant (p < 0.05) lower values were observed for thiobarbituric acid reacting substances (mg malonaldehyde/kg), microbial counts (total plate, psychrophilic, and yeast and mould) and free fatty acid (% oleic acid) for the products packaged in T. cordifolia containing edible films. Significant (p < 0.05) impact of T. cordifolia was also observed on the sensory scores of the products. The results suggest a strong bioactive potential of T. cordifolia as an ingredient for development of bioactive and biodegradable edible films for muscle foods. PRACTICAL APPLICATIONS: The present study demonstrated the potential of T. cordifolia as a novel bioactive ingredient for the production of edible films with strong antimicrobial and antioxidant properties for effective retardation of lipid oxidative changes and other changes associated with storage of meat products. The application of these films on the surface of the meat products could help in improving the storage quality and microbial stability without impairing their sensorial quality. This study reports for the first time the use of T. cordifolia as a novel additive for the development of bioactive edible and biodegradable films.
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