Development and Characterization of Films Containing Sichuan Pepper Extract to Extend the Shelf Life of Refrigerated Beef Patties

TL;DR

Researchers developed biodegradable films with Sichuan pepper extract to help extend the shelf life of refrigerated beef patties by reducing oxidation.

Contribution

The study introduces biodegradable films with Sichuan pepper extract as an eco-friendly alternative for meat preservation.

Findings

Films with 5% Sichuan pepper extract showed improved UV protection and reduced lipid oxidation in beef patties.

Higher extract content decreased film stiffness and surface homogeneity but increased opacity.

Beef patties without extract films showed the highest oxidation levels.

Abstract

This study explores innovative approaches for sustainable food preservation by incorporating Sichuan pepper extract into biodegradable gelatin and alginate films. In response to growing environmental and health concerns, these natural polymers offer alternatives to petroleum-based plastics and synthetic additives. The aim of this study was to compare films made from gelatin and alginate and containing Sichuan pepper extract (2.5 and 5%) and to evaluate their effectiveness in extending the shelf life of refrigerated beef patties. Scavenging activity and polyphenol content of the extract were evaluated by DPPH (4.70 µmol TE/mL), ABTS (4.03 µmol TE/mL), and Folin–Ciocalteu assays (2.35 mg GAE/mL). In addition, the physical characteristics of the films were also assessed. Film characterization showed that gelatin-based films had greater stiffness (water-based alginate film; 1156 MPa), which diminished with increased extract content (5% extract-based alginate film: 215.5 MPa), and surface homogeneity also declined with higher extract content. However, higher concentrations of the extract (5%) improved optical properties such as UV protection and opacity. Preservation tests performed on beef patties revealed that the films with the extract could significantly reduce lipid oxidation, with lower TBARS values observed in samples covered with these films. Nevertheless, no significant differences were detected between films with the extract. Moreover, samples without the extract were the most oxidized, proving that the film without the extract had no protective effect against oxidation. Overall, these findings underscore the potential of Sichuan pepper as a natural ingredient and highlight the promise of biodegradable films as an effective and eco-friendly strategy for meat product packaging.

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