Abstract
A biopolymer-based edible film was prepared using Phyllanthus wightianus to extend the shelf life of beef patties. For this purpose, the film was prepared by using polyvinyl alcohol (PVA, 5% W/V), carboxymethyl cellulose (CMC, 1% W/V), glycerol (0.1% V/V) as a plasticizer, flaxseed gel and P. wightianus extract @ 0, 1, 2 and 3% in various treatments. The film was analyzed at the interval of 0, 10, 20, and 30th days at 25°C for thickness, the film's opacity, degree of solubility and swelling, water vapor permeability, and Staphylococcus aureus and Escherichia coli antibacterial activity. After a month of storage study, the developed film was used to coat beef patties and analyzed for antioxidants, pH, peroxidation, and moisture. A total plate count test was performed for antimicrobial analysis, and beef patties were further evaluated for sensory evaluation parameters. The results showed that film has substantial antimicrobial potential suitable for longer storage and helpful in delaying the spoilage of beef patties by controlling lipid peroxidation and microbial growth of meat spoilage bacteria, especially S. aureus and E. coli. In conclusion, the films developed with 3% P. wightianus extract and flaxseed gel prolong the shelf life of beef patties throughout storage.