Chitosan-garlic essential oil incorporation on beef meatball edible coatings as antioxidant-based functional food

Abstract

Abstract In addition to providing protection, edible coatings can also improve the functional properties of the coated food through the incorporation of bioactive compounds, such as antioxidants. The study aimed to investigate the potential of chitosan and/or garlic essential oil (EO) incorporation into the edible coatings of beef meatballs in enhancing the antioxidant properties. The potency of chitosan, garlic EO and its combination in increasing the antioxidant properties of meatballs were examined by comparing them toward meatballs without bioactive compounds incorporation (control) for 18 days of storage at 4±1°C. This study used a completely randomized design and the data were analyzed using an analysis of variance at p> 0.05. Results showed that incorporation of chitosan and garlic EO into edible coatings increasing both either RSA or RP of coated meatballs. RSA of meatballs increased 3.7 times (chitosan), 4.6 times (garlic EO) and 7 times (chitosan-garlic EO), while the RP increased 2.6 times (chitosan), 2.9 times (garlic) and 3.0 times (chitosan-garlic EO). During storage, all of the meatballs tested showed a reduction in both RSA and RP. Incorporation of chitosan-garlic EO into the edible coating produces a synergistic effect in RSA but it showed antagonist effect in RP.