Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study

다국어 초록 (Multilingual Abstract)

The instability and strong flavor or odor ofessential oils (EO) limit their direct incorporation into foodproducts. In this study, the antioxidant and antimicrobialHeracleum lasiopetalum essential oil (HLEO) was added toLepidium sativum seed mucilage (LSSM) solution at fourconcentrations (0, 0.5, 1, and 1.5%) to develop a noveledible coating and expand its food application. HLEOloadedLSSM coating was then used to improve the shelflife and quality of beef as a model food system. The coatedand control beef samples were periodically analyzed forphysicochemical analysis, microbiological, and sensorycharacteristics over a period of 9 days at 4 C. The HLEOenrichedLSSM coating, particularly 1.5% loaded oneresulted in a significant (p\0.05) increase in oxidativeand microbiological stability and overall acceptance of thebeef samples, compared to the control counterpart. HLEOloadedLSSM coating, therefore, provides a promisingalternative to preserve the meat products under coldstorage.

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