Development of active packaging film, based on Phyllanthus wightianus and their application to meat product preservation

• Published in: Journal of food measurement & characterization 2024-06, Vol.18 (6), p.4905-4919
• Main Authors: Ahsan, Samreen, Tariq, Amna, Liaqat, Atif, Khaliq, Adnan, Farooq, Muhammad Adil, Hussain, Ashiq, Kauser, Samina, Ali, Shafiqa, Firdous, Nida, Ahmed, Adnan, Najam, Ayesha
• Format: Article
• Language: English
• Subjects: Antibacterial activity; Antiinfectives and antibacterials; Antioxidants; Beef; Biological activity; Biopolymers; Carboxymethyl cellulose; Carboxymethylcellulose; Cellulose; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Citric acid; Coliforms; E coli; Engineering; Escherichia coli; Food; Food contamination; Food preservation; Food Science; Food spoilage; Lipid peroxidation; Lipids; Meat; Moisture effects; Opacity; Original Paper; Oxidation; Packaging; Permeability; Peroxidation; Phyllanthus; Polyvinyl alcohol; Shelf life; Staphylococcus aureus; Thickness; Water vapor
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-024-02545-3

Food preservation through active packaging having functional bioactives, has gained importance now a days. To keep beef patties fresher for longer, Phyllanthus wightianus was used to create an edible film made from a biopolymer. Polyvinyl alcohol, carboxymethyl cellulose, glycerol, citric acid, flaxseed gel, and P. wightianus extract were used to create the film. The thickness, opacity, degree of solubility and swelling, water vapor permeability, and antibacterial activity of the film against Staphylococcus aureus and Escherichia coli , were measured at 0, 10, 20, and 30 days at 25 °C. The formed film was then utilized to coat beef patties, which were stored for one month at 4 o C, while being examined for antioxidants, pH, peroxidation, and moisture. Total plate count value (4.82 Log CFU/g), lipid oxidation value (0.16 mg/kg), and pH and moisture effect ( p > 0.05 ), all demonstrated that extract utilization at 3% yielded the maximum antioxidant capacity (28.55%). It was concluded that the film prepared by this innovative model was ideal for prolonged storage, and useful in postponing the deterioration of beef patties. This preservation was occurred due to the effective antimicrobial properties, combined with the ability to inhibit lipid peroxidation and slow down the growth of meat-spoiling bacteria like Staphylococcus aureus and Escherichia coli. Highlights Active packaging, a novel technique for food preservation. Phyllanthus wightianus based packaging extended shelf life of beef patties. Presence of bioactives in P. wightianus increased antioxidant potential of patties. Lipids peroxidation was significantly reduced, as a result of active packaging. Reduction in growth of food contaminating, Staphylococcus aureus and Escherichia coli .