Development of Antioxidant Activity of Potato Starch Edible Films Incorporate with Rosemary Rosmarinus officinalis L. Oil and Used it in Packaging Beef Pattis
Keywords:Edible film, Antioxidant, Starch, Thermogravimetric analysis, Essential oil
The purpose of this study is to investigate the antioxidant activity of edible films prepared from starch extracted from potatoes and corporate with essential oil extracted from rosemary leaves at 2,4 and 6% concentration and used in the packaging of beef patties stored at 4-6°C for 10 days. The results showed that antioxidant activity, reducing power and chelating of ferric ion increased with increasing oil concentration 70.1, 66.5, 73.7% respectively at 6% oil concentration. Thermogravimetric analysis and diagnosis of active groups of simple and oil corporate films were also performed. Changes in peroxide values of beef patties covered with simple starch films and films corporate with oil were followed. The results showed that the peroxide values were lower in the covered treatments compared to the control treatment that did not contain oil. The effect of adding rosemary oil increased prolonging the duration of storage of beef patties as long as storage.
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