In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio‐composite film on storage stability of goat meat balls

Abstract

The aim of this study was to find out clove extract's antimicrobial and antioxidant properties, as well as its efficacy as a bioactive ingredient in the development of bio-composite films to increase the storage stability of goat meat balls stored at 4 ± 1°C. The clove extracts (CLEs) were prepared in ethanol, hydroethanol (1:1), and water and evaluated for antioxidant and antimicrobial potential. In vitro assays of CLEs revealed more susceptibility for gram-positive bacteria than gram-negative bacteria. Among the different extracts, the clove ethanol extract (CLEE) had the highest antimicrobial activity against tested microorganisms as well as total phenolics (1.14mg GAE/g), flavonoids (8.50µg catechin/g), and DPPH assay (39.59%). Further, the concentration-dependent effect of CLEE (p<0.05) on thickness and color values and antimicrobial properties of the bio-composite film were observed. The storage qualities of the product T1 (with film; 450µl CLEE) such as pH (6.45 ± 0.01),TBARS (0.87 ± 0.06mgmalonaldehyde/kg) value, free fatty acid (0.193 ± 0.001%oleic acid), total mesophilic count (4.98 ± 0.05log10 CFU/g), and sensory attributes (overall acceptability score: 5.67 on 8-point scale) were better (p<0.05) than T0 (without film; control) on day 20 of storage. Thus, the ethanolic clove extract has a superior antioxidant and antimicrobial potential. Its inclusion in the bio-composite film prolonged the storage stability of goat meat balls by controlling lipid oxidation and microbial growth. Practical Application Today's consumers are more attracted towards meat products added with natural ingredients having preservative effects. Clove extract is a classic example of a natural preservative and has excellent antimicrobial and antioxidant potential. The present study revealed that by wrapping the ethanolic clove extract-based bio-composite film on goat meat balls extended the storage stability of the product due to controlled lipid oxidation and microbial growth. Thus, such bio-composite films can be successfully applied on goat meat balls that function as a antimicrobial packaging for providing optimum organoleptic quality and better shelf life.