Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties

• Published in: Meat science 2019-07, Vol.153, p.66-74
• Main Authors: Amiri, Elham, Aminzare, Majid, Azar, Hassan Hassanzad, Mehrasbi, Mohammad Reza
• Format: Article
• Language: English
• Subjects: Chemical stability; Cinnamaldehyde; Edible film; Lipid oxidation; Zataria multiflora essential oil
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2019.03.004

The aim of this study was to compare the effects of corn starch films containing Zataria multiflora essential oil (ZEO) and cinnamaldehyde (CIN) in conventional, nanoemulsion (NZEO) and fortified nanoemulsion (NZEOC) forms, on pH value, oxidative stability and sensory properties of ground beef patties during 20 days of storage at 4 ± 1 °C. Results of mechanical evaluation indicated that all treated films exhibited lower tensile strength (P ≤ .05) and higher elongation at break (P ≥ .05) than control samples. Also, film containing NZEO showed the best results at the end of storage with the following scores: Peroxide value (3.70 meq/kg of lipid), thiobarbituric acid reactive substance (1.03 mg MDA/kg sample), carbonyl content (0.83 nmol/mg protein) and sensory analysis (overall acceptibility: 5.85). Furthermore, NZEOC had no positive effect on the antioxidant activity compared with NZEO+CIN. The results of the study can be applied to food packaging industry for particularly meat and meat products. •Beef patties were packaged in starch films containing ZEO, NZEO, CIN and combination of them;•Incorporation of ZEO and CIN improved mechanical properties of starch films;•Starch films containing nanoemulsions of ZEO had higher antioxidant activity than ZEO films;•Samples wrapped with the films containing NZEO showed the best chemical and sensory properties;•Films containing NZEOC had no significant difference on the chemical and sensory properties of samples compared to NZEO+CIN.