Development of Active Packaging Film, Based on Phyllanthus Wightianus and Their Application to Meat Product Preservation

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 4oC, 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