Bio-Based Active Packaging: Carrageenan Film with Olive Leaf Extract for Lamb Meat Preservation

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.

Freezing effect on the oleuropein content of olive leaves extracts obtained from microwave-assisted extraction

“…As mentioned, olive leaf extract can have several applications and much research has proven this. In a recent one, the researchers (Martiny et al 2020b ) produced olive leaf extract by microwave-assisted extraction (pH = 6; T = 100 °C; 2 min); as a result, they found the oleuropein content of 11.59 mg g −1 , a value similar to those found in the present study. The authors applied olive leaf extract as a preservative in the production of active biodegradable packaging and managed to decrease microorganisms when they packed lamb meat (Martiny et al 2020b ).…”

“…In a recent one, the researchers (Martiny et al 2020b ) produced olive leaf extract by microwave-assisted extraction (pH = 6; T = 100 °C; 2 min); as a result, they found the oleuropein content of 11.59 mg g −1 , a value similar to those found in the present study. The authors applied olive leaf extract as a preservative in the production of active biodegradable packaging and managed to decrease microorganisms when they packed lamb meat (Martiny et al 2020b ). In another publication, the researchers applied olive leaf extract to control the oxidative stability of soybean oil, which resulted in greater antioxidant activity (Mohammadi et al 2016 ).…”

“…Therefore, the investigation on the use of olive leaves and their extracts, in the most diverse industrial sectors, is relevant. Some of its applications include the development of natural drugs, functional foods and natural food preservatives (Ahmad-Qasem et al 2016 ; Martiny et al 2020a , b ). The olive leaves have in their composition oleuropein as a major phenolic compound (Wichers et al 2000 ; Guinda et al 2004 ).…”

Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

“…The Carrageenan–Starch film incorporated with Carvacrol showed complete inhibition of S. aureus , while the film with Carvacrol showed no antimicrobial activity [ 90 ]. Further, the Carrageenan-based packaging material was prepared by the addition of olive leaf extract, which reduced the bacterial growth of psychrophiles up to five-fold during lamb meat storage [ 91 ]. Bhutiya et al [ 92 ] created an active food packaging material by incorporating zinc oxide nanorods into cellulose isolated from the green seaweed Ulva fasciata .…”

The Effect of Novel Packaging Technology on Food Safety and Quality

“…The study of Martiny et al [ 8 ] focused on carrageenan-based active packaging film prepared by adding olive leaf extract (OLE) as a bioactive agent for the preservation of lamb meat. Olive leaf extract contains many bioactive compounds, including oleuropein, verbascoside, hydroxytyrosol and tyrosol, which have antioxidant and antimicrobial properties, and have been associated with their strong characteristics as preservatives.…”