Enhancement of the quality and preservation of frozen burgers by active coating containing Rosa canina L. extract nanoemulsions

Ashrafi A 1 , Ahari H 1 , Asadi G 1 , Mohammadi Nafchi A 2

Affiliations 

  • 1 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
  • 2 Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
Food Chem X, 2024 Oct 30;23:101749.
PMID: 39263337 DOI: 10.1016/j.fochx.2024.101749

Abstract

This study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions (10%, 20%, and 40% w/w) on the oxidation, microbial load, and sensory characteristics of burgers in a 90-day frozen storage period. Based on the findings, the active CSG coatings showed remarkable antioxidant and antimicrobial activities. By increasing the level of RCE nanoemulsions, the functional activity of coatings significantly increased (P 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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