Inhibition of lipid oxidation in refrigerated beef using multilayer encapsulated chitosan/gum arab/polydextrose single-bulb garlic antioxidant.

OBJECTIVE: This study aims to evaluate the effectiveness of multilayer encapsulation of single-bulb garlic extract using a chitosan/gum arabic/polydextrose (MESG) system as a natural antioxidant to inhibit oxidative damage in beef steak stored at refrigerator temperatures. METHODS: The study was designed using a completely randomized factorial design. The first factor was the concentration of MESG (MESG-0%, MESG-4%, and MESG-8%), and the second factor was the observation day (day 0, 3, 6, 9, 12, and 15). The marinated meat samples were stored at chiller temperature (6°C) for 15 days, and then the samples were observed for antioxidants activity, thiobarbituric acid reactive substances (TBARS) values, free fatty acid (FFA), pH and, fatty acids profile. RESULTS: Physical analysis results indicated that the MESG displayed a complex, porous structure of MESG. The addition MESG had a positive effect on the TBARS value, free fatty acids (FFA), and pH. Compared to the control (MESG-0%), MESG-4% and MESG-8% presented significantly (P<0.05) lower free fatty acid (FFA) levels and thiobarbituric acid reactive substances (TBARS), while maintaining the stability of arachidonic acid (C 20:2, AA) and eicosadienoic acid (C 20:4 ω6, EDA) during a 15-day storage period. The results showed a potential protective effect of the encapsulation method against lipid oxidation during refrigerated storage. CONCLUSION: This encapsulation technique represents a strategic approach for preserving natural antioxidant quality, thereby extending shelf life and maintaining the quality of meat products, while providing a viable alternative to synthetic preservatives.