Preservative effects of kaffir lime (Citrus hystrix DC) leaves oleoresin incorporation on cassava starch-based edible coatings for refrigerated fresh beef

The chemical compounds of kaffir lime leaves oleoresin and the preservative effects of kaffir lime leaves oleoresin incorporation on cassava starch-based edible coatings for fresh beef during 14 days refrigerated storage were investigated to determine their ability to extend beef shelf life. Beef characteristic was determined based on microbiological (Total Plate Count/ TPC), chemical (Total Volatile Bases/TVB, Thiobarbituricacid/TBA) properties, pH and color). Concentration of kaffir lime leaves oleoresin incorporated on cassava starch-based edible coatings was varied at 0.01% and 0.075% while without kaffir lime leaves oleoresin (0%) was named as control. The chemical compounds of kaffir lime leaves oleoresin were nerolidol (58.27%), citronellal (15.5%), citronellol (2.78%), linalool (2.28%), isopulegol (1.61%), citronellyl acetate (1.28%), trans-caryophyllene (1.17%), geranyl acetate (0.69%), alpha-copaene (0.34%) and alpha-farnesene (0.27%). Kaffir lime leaves oleoresin incorporation on cassava starch-based edible coatings affected the microbiological, chemical properties, pH and color of beef. Microbiologically, 0.075% kaffir lime leaves oleoresin incorporated cassava starch edible coating resulted in 1.48 log reduction of TPC on beef at the end of storage than control samples. Kaffir lime leaves oleoresin treatment more maintained beef quality based on physico-chemical characteristics than control. Therefore, the enrichment of kaffir lime leaves oleoresin on cassava starch-based edible coatings could extend the shelf life of fresh beef and use as an alternative preservation methods.