Impact of an Edible Blend Coating Composed of Chitosan, Carrageenan, and Starch Enriched with Berberis Vulgaris Alcoholic Extract on Oxidative, Physicochemical, and Sensory Attributes of Hamburger Patties

Background: Hamburger patties are susceptible to quality deterioration due to oxidative spoilage.The current research evaluated the effect of edible blend coating of chitosan/carrageenan/starch (EBC) enriched with Berberis vulgaris alcoholic extract (BE) on hamburger patties' oxidative, physicochemical, and sensory characteristics.Methods: Anti-radical capacity of BE was determined by DPPH and H2O2 scavenging tests.Different EBC containing various concentrations of BE (1-3% w/v) was prepared.Weight loss (WL), pH, peroxide value (PV), thiobarbituric acid reactive substance (TBARS), and sensory characteristics of hamburger patties were evaluated during 16 days of storage at 4 °C.Results: The BE's DPPH and H2O2 scavenging activities were 52.5% and 46%, respectively.The oxidative stability of hamburger patties was improved using bioedible coating enriched with 2% w/v of BE (EBC/BE2).No significant differences were observed between the results of EBC/BE2 and EBC/BE3.Moreover, the implementation of EBC/BE2 prolonged the stability of the physicochemical and sensory characteristics of the patties during 16 days of cold storage at 4 ºC.Conclusion: These results confirmed that BE is a valuable source of bioactive compounds possessing antiradical capacity.Furthermore, EBC/BE2 could be used as a coating material to decrease and postpone chemical and oxidative spoilage of hamburger patties by retarding moisture loss, reducing lipid oxidation, and eliminating dripping and discoloration.