Kadthim H. Abdul Sayed (1)*, Alaa G. Al-Hashimi(1)and Kareema M. Ziadan(2)
(1). Department of Food Science,College of Agriculture, University of Basrah, Basrah, Iraq.
(2). Department of Physics, College of Science, University of Basrah, Basrah, Iraq.
(*Corresponding author: Kadthim Sayed. Email: kadem.hassan22@gmail.com)
Received: 20/12/2022 Accepted: 11/02/2023
Abstract:
This study was conducted in the laboratories of the Department of Food Sciences, College of Agriculture, University of Basrah to study the effect of anthocyanin extract from mulberry fruits (Morus rubra L.) on the antioxidant and antimicrobial properties of edible biofilms based on carboxymethyl cellulose (CMC) or carboxymethyl cellulose nanoparticles (NCMC) and the effect of film coating on the properties of cryopreserved beef slices. The results showed that the cumulative distribution of the dimensions of NCMC particles was (40-300) nm, It was observed that the effectiveness of the antioxidant and antimicrobial films increased with increasing the concentration of the extract, and the NCMC3M film recorded the highest antioxidant activity of 40.43% and the highest inhibition diameter of 20.43 mm against Staphylococcus aureus bacteria, and the active nanoparticles film was less permeable to light compared to other cellulose films and the highest degree of opacity reaching 2.363. Beef slices coated with NCMC3M films recorded the lowest values for pH, Thiobarbituric acid values (TBA) and peroxide number (PV), they were 6.15, 1.95 mg malonaldehyde kg-1 meat and 4.60 equivalent O2/kg oil, respectively, and it can be concluded that NCMC3M active film increase the shelf life of vacuum-preserved steaks D up to 12 days of storage.
Keywords: Film, Carboxymethyl Cellulose Nanoparticles, Anthocyanin, Antioxidant.
Full paper in Arabic: pdf