Abstract
Carrageenan-based active packaging film was prepared by adding olive leaf extract (OLE) as a bioactive agent to the lamb meat packaging. The OLE was characterized in terms of its phenolic compounds (T.ph), antioxidant activity (AA), oleuropein, and minimum inhibitory concentration (MIC) against Escherichia coli. The film’s formulation consisted of carrageenan, glycerol as a plasticizer, water as a solvent, and OLE. The effects of the OLE on the thickness, water vapor permeability (WVP), tensile strength (TS), elongation at break (EB), elastic modulus (EM), color, solubility, and antimicrobial capacity of the carrageenan film were determined. The OLE had the following excellent characteristics: the T.ph value was 115.96 mgGAE∙g−1 (d.b), the AA was 89.52%, the oleuropein value was 11.59 mg∙g−1, and the MIC was 50 mg∙mL−1. The results showed that the addition of OLE increased the thickness, EB, and WVP, and decreased the TS and EM of the film. The solubility was not significantly affected by the OLE. The color difference with the addition of OLE was 64.72%, which had the benefit of being a barrier to oxidative processes related to light. The film with the OLE was shown to have an antimicrobial capacity during the storage of lamb meat, reducing the count of psychrophiles five-fold when compared to the samples packed by the control and commercial films; therefore, this novel film has the potential to increase the shelf life of lamb meat, and as such, is suitable for use as active packaging.
Subject
Plant Science,Health Professions (miscellaneous),Health(social science),Microbiology,Food Science
Reference66 articles.
1. Food packaging;Berk,2018
2. Active Packaging Applications for Food
3. Novel Food Packaging Techniques,2003
4. Food Packaging: Principles and Practice;Robertson,2013
5. Development and optimization of biodegradable films based on achira flour
Cited by
44 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献