The aim of this study was to develop an edible alginate‐based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2‐day intervals. The meat samples with EFT showed significant differences (p < .05) in color (CIE L*a*b*) and exhibited lower TBARS values compared with those without EFT. The addition of turmeric in the film, besides affecting its physicochemical and structural properties, contributed an important antioxidant effect for the meat.

The aim of this work was to develop active edible coatings based on marine polysaccharide matrices and polyphenols-enriched native plant extracts from arid and semiarid regions of Argentina. Initially, four plant extracts were characterized in terms of antioxidant, antibacterial and antiviral activity and the one with better biological properties and no toxicity or genotoxicity, Larrea nitida (Ln) extract, was incorporated into agar, alginate or agar/alginate matrices. The Ln extract-containing films were characterized in terms of antioxidant, antiviral, physicochemical, antibacterial and polyphenols release performance. The incorporation of Ln extract provided darker films, with a more saturated orange-brownish color and with negligible effects on mechanical and barrier properties. The presence of Ln extract within the polysaccharide matrices reduced the bacterial population of Listeria innocua  2.6-3.0 log. Additionally, all the coatings showed antiviral activity when applied to blueberries against murine norovirus (MNV), a cultivable norovirus surrogate. The coatings of agar and Ln extract was able to reduce the infectivity of MNV below the limit of detection after overnight (ON) incubation at 25 ºC and after 4 days at 10 ºC storage. These edible polysaccharides coatings containing Ln extract could be an alternative to reduce or eliminate food contaminant such as viruses and bacteria and protect the food against oxidative process.

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