Alginate-Based Edible Coating Impregnated with Phenolic-Rich Extract from Acorns Improves Oxidative Stability and Odor Liking in Ready-to-Eat Chicken Patties

This study was designed to analyze the efficacy of alginate-based coating impregnated with phenol-rich extract from acorns (<i>Quercus ilex</i> subsp. <i>Ballota</i>) on the extent of lipid and protein oxidation and odor liking in ready-to-eat (RTE) chicken patties. Depending on the coating and the addition of acorn extracts, 3 groups of chicken patties were considered, namely control (CON, no coating), coated with alginate edible films (FILM) and coated with alginate films impregnated with acorn extract (FILM-ANTIOX). Further, all patties were analyzed at three processing stages, namely, cooked chicken patties (COOKED); cooked and refrigerated chicken patties (CC); and cooked, refrigerated and reheated chicken patties (CCR). The application of FILM-ANTIOX led to a significant increase in protection against oxidative deterioration of lipids and proteins, intensifying the reddish color of reheated cooked patties and maintaining its acceptability above CON and FILM samples. The barrier mechanisms of the edible film and the antioxidant actions of bioactive compounds from acorn extracts are thoroughly discussed. This study shows that applying edible coatings impregnated with plant-based antioxidants is a realistic and effective strategy to protect minced and cooked meat derivatives against oxidation due to storage and reheating, resulting in a positive reduction in oxidative changes at both biochemical and sensory levels. This strategy is in line with current trends linked to the application of bioactive compounds from plant-kingdom to extend commercial shelf life of convenience RTE muscle foods.