Impact of chitosan coatings enriched with Ocimum basilicum leaf extract for the refrigerated preservation of beef burgers
摘要
This study evaluated the effectiveness of a chitosan-based edible coating infused with basil leaf extract at concentrations of 0.5%, 1.0%, and 1.5% in preserving beef burgers refrigerated at 4 °C for 15 days. The findings indicated that the coating markedly enhanced the physicochemical, microbiological, and sensory attributes of the burgers compared with the uncoated sample. At the conclusion of storage, the burger treated with 1.5% BLE demonstrated superior color stability, with evaluated L*, a*, and b* values that were lower than those of the control, indicating diminished discoloration. The interaction of BLE enhanced the total phenolic content in a concentration-dependent manner, achieving 64.89 mg GAE/100 g in the 1.5% BLE sample, compared to 37.16 mg GAE/100 g in the control sample. The increase in antioxidant activity, evidenced by a greater DPPH radical scavenging activity of 24.24% in coated samples compared to the control (9.05%). Furthermore, the coating significantly reduced lipid oxidation, as evidenced by lower TBARS and peroxidase values in BLE-treated burgers. The coating’s antibacterial action was also apparent. The 1.5% BLE treatment markedly reduced the total mesophilic and psychrophilic bacterial populations and completely suppressed yeast and mould proliferation during storage. Sensory studies show that the BLE-coated burger maintained superior overall acceptability throughout storage, whereas control samples became unpalatable after 9 days. Chitosan coating augmented with BLE significantly improved oxidative stability, microbiological safety, and sensory quality, consequently prolonging the shelf life of refrigerated beef burger.