2166fee113cfe8406bc554280ea66363 FOO_a2025v14p3335.pdf b88089f082dd533eb92cee136fb954a090999f2d FOO_a2025v14p3335.pdf 13f3cd1c8d60554559b28b86e5a3d68d1464cdfb3044b0af5eb639a4f245fcc2 FOO_a2025v14p3335.pdf Title: Development and Characterization of Films Containing Sichuan Pepper Extract to Extend the Shelf Life of Refrigerated Beef Patties Subject: This study explores innovative approaches for sustainable food preservation by incorporating Sichuan pepper extract into biodegradable gelatin and alginate films. In response to growing environmental and health concerns, these natural polymers offer alternatives to petroleum-based plastics and synthetic additives. The aim of this study was to compare films made from gelatin and alginate and containing Sichuan pepper extract (2.5 and 5%) and to evaluate their effectiveness in extending the shelf life of refrigerated beef patties. Scavenging activity and polyphenol content of the extract were evaluated by DPPH (4.70 mol TE/mL), ABTS (4.03 mol TE/mL), and Folin–Ciocalteu assays (2.35 mg GAE/mL). In addition, the physical characteristics of the films were also assessed. Film characterization showed that gelatin-based films had greater stiffness (water-based alginate film; 1156 MPa), which diminished with increased extract content (5% extract-based alginate film: 215.5 MPa), and surface homogeneity also declined with higher extract content. However, higher concentrations of the extract (5%) improved optical properties such as UV protection and opacity. Preservation tests performed on beef patties revealed that the films with the extract could significantly reduce lipid oxidation, with lower TBARS values observed in samples covered with these films. Nevertheless, no significant differences were detected between films with the extract. Moreover, samples without the extract were the most oxidized, proving that the film without the extract had no protective effect against oxidation. Overall, these findings underscore the potential of Sichuan pepper as a natural ingredient and highlight the promise of biodegradable films as an effective and eco-friendly strategy for meat product packaging. Keywords: Sichuan pepper; gelatin; alginate; film; meat preservation Author: Inés Mus-León, María Muñoz-Núñez, Juliana Villasante, Idoia Codina-Torrella and María Pilar Almajano Creator: LaTeX with hyperref Producer: pdfTeX-1.40.25; modified using OpenPDF 1.4.2 CreationDate: Sun Sep 28 10:18:10 2025 CEST ModDate: Sun Sep 28 10:21:24 2025 CEST Custom Metadata: yes Metadata Stream: no Tagged: no UserProperties: no Suspects: no Form: none JavaScript: no Pages: 20 Encrypted: no Page size: 595.276 x 841.89 pts (A4) Page rot: 0 File size: 5570841 bytes Optimized: no PDF version: 1.7 name type encoding emb sub uni object ID ------------------------------------ ----------------- ---------------- --- --- --- --------- ALCDNC+VnURWPalladioL Type 1 Custom yes yes yes 208 0 ZQFXOA+URWPalladioL-Bold Type 1 Custom yes yes yes 209 0 MXNGDI+URWPalladioL-Roma Type 1 Custom yes yes yes 210 0 KKWMLR+URWPalladioL-Ital Type 1 Custom yes yes yes 211 0 AWDDXC+EURM10 Type 1 Builtin yes yes yes 212 0 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Well-Formed and valid SignatureMatches: PDF-hul MIMEtype: application/pdf PDFMetadata: Objects: 1432 FreeObjects: 1 IncrementalUpdates: 0 DocumentCatalog: ViewerPreferences: HideToolbar: false HideMenubar: false HideWindowUI: false FitWindow: true CenterWindow: false DisplayDocTitle: false NonFullScreenPageMode: UseNone Direction: L2R ViewArea: CropBox ViewClip: CropBox PrintArea: CropBox PageClip: CropBox PageLayout: SinglePage PageMode: UseNone Outlines: Item: Title: Introduction Item: Title: Materials and Methods Children: Item: Title: Materials Item: Title: Extract Preparation Item: Title: Preparation of Films Item: Title: Antioxidant Activity and Polyphenolic Content of the Extracts Children: Item: Title: DPPH Item: Title: ABTS Item: Title: Determination of Total Polyphenolic Content Item: Title: Film Characterization Children: Item: Title: Transmittance Item: Title: Morphology and Microstructure of Films Item: Title: Molecular Structures and Functional Groups Item: Title: Mechanical Properties Item: Title: Meat Preservation Children: Item: Title: Beef Patties Item: Title: pH Item: Title: Metmyoglobin Item: Title: Color (CIELab) Item: Title: Microbiology Item: Title: Fatty Acid Content Item: Title: Lipid Oxidation Item: Title: Statistical Analysis Item: Title: Results and Discussion Children: Item: Title: Radical-Scavenging Activity and Polyphenolic Content of Sichuan Pepper Extract Item: Title: Results Obtained from Film Characterization Children: Item: Title: Visual Aspect of Alginate and Gelatin Films Item: Title: Light Transmission and Opacity of Films Item: Title: Findings of Morphology and Microstructure of Films Item: Title: Mechanical Resistance of the Films Item: Title: Identification of Molecular Structures and Functional Groups Item: Title: Meat Quality and Preservation Children: Item: Title: pH Determination Item: Title: Metmyoglobin and Color Item: Title: Evolution of Bacterial Growth Item: Title: Lipid Profile of the Patties Item: Title: Secondary Lipid Oxidation Item: Title: Conclusions Item: Title: References Info: Title: Development and Characterization of Films Containing Sichuan Pepper Extract to Extend the Shelf Life of Refrigerated Beef Patties Author: Inés Mus-León, María Muñoz-Núñez, Juliana Villasante, Idoia Codina-Torrella and María Pilar Almajano Subject: This study explores innovative approaches for sustainable food preservation by incorporating Sichuan pepper extract into biodegradable gelatin and alginate films. In response to growing environmental and health concerns, these natural polymers offer alternatives to petroleum-based plastics and synthetic additives. The aim of this study was to compare films made from gelatin and alginate and containing Sichuan pepper extract (2.5 and 5%) and to evaluate their effectiveness in extending the shelf life of refrigerated beef patties. Scavenging activity and polyphenol content of the extract were evaluated by DPPH (4.70 mol TE/mL), ABTS (4.03 mol TE/mL), and Folin–Ciocalteu assays (2.35 mg GAE/mL). In addition, the physical characteristics of the films were also assessed. Film characterization showed that gelatin-based films had greater stiffness (water-based alginate film; 1156 MPa), which diminished with increased extract content (5% extract-based alginate film: 215.5 MPa), and surface homogeneity also declined with higher extract content. However, higher concentrations of the extract (5%) improved optical properties such as UV protection and opacity. Preservation tests performed on beef patties revealed that the films with the extract could significantly reduce lipid oxidation, with lower TBARS values observed in samples covered with these films. Nevertheless, no significant differences were detected between films with the extract. Moreover, samples without the extract were the most oxidized, proving that the film without the extract had no protective effect against oxidation. Overall, these findings underscore the potential of Sichuan pepper as a natural ingredient and highlight the promise of biodegradable films as an effective and eco-friendly strategy for meat product packaging. 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