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.
Highlights
Packaging systems occupy a prominent position in food processing and their use is indispensable for the distribution and commercialization of products on the market
Similar results for the antioxidant activity of up to 94% were found for olive leaf extracts obtained using a microwave [43,44]
Extracts of olive leaves produced via microwave-assisted extraction demonstrated antibacterial activity against E. coli, with an minimum inhibitory concentration (MIC) value of 50 mg·mL−1. This result is in accordance with the data previously reported by Pereira et al [49], where they observed an antimicrobial effect that was related to the concentration of olive leaf extract (OLE) against bacteria and fungi. They found that the antimicrobial effect was attributed to oleuropein and the T.ph found in the extract, corroborating the results found in this research
Summary
Packaging systems occupy a prominent position in food processing and their use is indispensable for the distribution and commercialization of products on the market. Food packaging is increasingly influenced by the emergence of new technologies and new materials, such as active packaging [1]. This is a reflection of consumer demand for food that is original, underprocessed, and without chemical additives, and for more sustainable packaging materials [1,2]. Active packaging refers to packaging that modifies the condition of packaged food. Active packaging materials are used to extend a food’s shelf life and improve food safety [2,3].
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