Development characterization and investigation of antimicrobial and antioxidant potential of sodium caseinate‑based edible films infused with Berberis pseudumbellata fruit extract, and effects of the films on the quality of raw ground beef during refrigeration

Habiba Shah; Ahmed Shakeel; Faizah Urooj; Sidra Zaheer; Safdar Fatimi Nilofer

doi:10.18485/meattech.2023.64.1.1

Habiba Shah Dow University of Health Sciences, School of Public Health, Food Science Laboratory, Karachi 74200, Pakistan
Ahmed Shakeel Dow University of Health Sciences, School of Public Health, Food Science Laboratory, Karachi 74200, Pakistan
Faizah Urooj University of Karachi, Department of Botany, Agricultural Biotechnology and Phytopathology Laboratory, Karachi 75270, Pakistan
Sidra Zaheer
Safdar Fatimi Nilofer Dow University of Health Sciences, School of Public Health, Food Science Laboratory, Karachi 74200, Pakistan

DOI: https://doi.org/10.18485/meattech.2023.64.1.1

Keywords: Berberies pseudumbellata, edible film, sodium caseinate, beef, antioxidant, viable count

Abstract

The present study proposed to develop, characterize and investigate the antimicrobial and antioxidant potential
of sodium caseinate (NaCAS) films infused with Berberis pseudumbellata (B. pseudumbellata) fruit extract and film application on
ground beef at refrigerated temperature (7℃) for 9 days. The infusion of fruit extract enhanced the physical and optical character‑
istics of the films. Light transmittance and water solubility of the films decreased with the addition of the fruit extract, whereas the
film thickness increased. In the agar disc diffusion test, the infused films showed maximum inhibition of Gram‑positive bacteria,
Staphylococcus aureus and Bacillus subtilis, compared with Gram‑negative Salmonella Typhi and Escherichia coli. The films infused
with B. pseudumbellata also exhibited increasing antioxidant activity with increasing B. pseudumbellata concentration. Infused films
showed comparatively high antioxidant potential when evaluated before their application on ground beef. However, the differences in
antioxidant activity of films (pre and post‑application) were non‑significant (p<0.05). Ground beef covered with infused NaCAS films
(1, 1.5 and 3 %) maintained an acidic pH of 5.88 to 5.65, whereas the control ground beef (covered with NaCAS film) was pH 7.01 on
day 9 of storage. NaCAS film infused with 3 % fruit extract also controlled the total viable counts compared to the control NaCAS film
(p<0.05), with 3 % extract film perfoming better control than films with lower amounts of fruit extract.