title: Cross-linked alginate/chitosan polyelectrolytes as carrier of active compound and beef color stabilizer.
abstract: The aim of this work was to develop polyelectrolyte material suitable for active beef steaks coatings, by complexation of chitosan (CH) and sodium alginate (ALG) in a broad range of alginate/chitosan ratios (R). The rheological analysis confirmed significant effect of polymers ratios on the physical properties of sodium alginate-chitosan (ACH) hydrosols. The shear thinning non-Newtonian nature, thixotropic behavior and gel-like structure of solutions were displayed. Obtained complexes possess DPPH radical scavenging activity corresponding to 5.33, 17.06 and 41.41μMTrolox/ml for 0ppm, 500ppm and 1000pmm of sodium erythorbate dose, respectively. Application of ACH hydrosols enriched with 1000ppm of sodium erythorbate enhanced redness and color stability of beef steaks during storage (∆E after 2-weeks of storage=1.44±0.08) compared to uncovered beef (∆E after 2-weeks of storage=3.53±0.13). The limited solubility in range of 0%-54.56% as well as favorable wetting properties (contact angle between 45°-66°) of polyelectrolyte ACH films were obtained.
authors: Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland. Electronic address: dom.kulig@gmail.com.
authors: Dominika
authors: D
authors: Kulig
authors: Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland.
authors: Anna
authors: A
authors: Zimoch-Korzycka
authors: Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland.
authors: Andrzej
authors: A
authors: Jarmoluk
mesh_terms: D000464:Alginates / Q000737:chemistry*; D000818:Animals; D002417:Cattle; D048271:Chitosan / Q000737:chemistry*; D003116:Color; D003258:Consumer Behavior; D005503:Food Additives / Q000032:analysis*; D005511:Food Handling; D018857:Food Packaging; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D008962:Models, Theoretical; D000071228:Polyelectrolytes / Q000737:chemistry*; D011108:Polymers; D000069466:Red Meat / Q000032:analysis*; D012995:Solubility; D012996:Solutions; D014618:Vacuum
chemical_list: D000464:Alginates; D005503:Food Additives; D006603:Hexuronic Acids; D000071228:Polyelectrolytes; D011108:Polymers; D012996:Solutions; D020723:Glucuronic Acid; D048271:Chitosan
keywords: Active coatings; Alginate; Beef; Chitosan; Color stability; DPPH radical scavenging activity; Fluorescent light; Polyelectrolyte complex; Rheological analysis; Sodium erythorbate