Embalagens biodegradáveis aditivadas com extrato da semente de coentro para preservação de almôndegas ovinas

Abstract

The search for alternatives that guarantee the quality of meat and its derivatives and that meet consumer demand for healthier, more natural and environmentally friendly foods has been the target of many researchers. Thus, the objective of the research was to evaluate the effect of coriander seed extract (CSE) on lamb meatballs stored under refrigeration through the application of CSE via edible coating and biodegradable film. When applied to the coating, 4 treatments were evaluated, being RC (coating without CSE), R1 (RC with addition of 1% CSE), R5 (RC with 5% CSE) and SR (control meatballs - without coating). The extract was subjected to analyses of total phenolics, antioxidant activity against the DPPH radical, colorimetry and phenolic profile. The coatings were analyzed using optical microscopy. The packaged meatballs were stored at 4 °C for 12 days (0, 5, 8, 10 and 12 days) and analyzed in terms of physicochemical and lipid oxidation analyses. The results of the CSE characterization show a high content of phenolic compounds (4.66 g EAG/100 g), antioxidant activity against the free radical DPPH (4.12 μmol TE/L) and the presence of phenolic acids (gentisic, syringic and caffeic acids) and flavonoids (rutin, myricetin and catechin). The results of the coating application showed that treatment R1 was the most effective in maintaining the color of the meatballs. Treatments R1 and R5 presented the lowest TBARS values after 12 days of storage, exhibiting a reduction of 62.95 and 72.68% compared to the treatment without coating, respectively. In the application of CSE via film, three treatments were developed, being FWE = gelatin and Aloe vera film without extract, AF1 = FWE containing 1% CSE and AF5 = FWE containing 5% CSE. The developed films were characterized according to their barrier, mechanical, optical and microstructure properties. The packaged meatballs were stored at 4 °C for 15 days, being evaluated at times 0, 5, 10 and 15 for physicochemical and lipid oxidation analyses. The incorporation of coriander seed extract in the gelatin and aloe vera films conferred greater antioxidant activity (78.45%) and greater opacity (0.55%), which are positive characteristics for the preservation of the meatballs. The meatballs packaged with the prepared films presented the lowest weight loss and the best oxidative stability during refrigerated storage of the meatballs, AF5 reduced the formation of malonaldehyde by 95.60% up to 10 days of storage. Therefore, CSE proved to be effective in preserving sheep meatballs, whether through application via coating or film, and may be an alternative to the use of synthetic additives in the preservation of meat and meat products.