Edible freshness-keeping film prepared by Pouteria campechiana pericarp residue and applied to the preservation of duck breast meat

Abstract

The global waste rate of fresh meat products is approximately 20 – 30%, with the vast majority occurring in the consumer and retailer sectors. The use of antimicrobial preservative films can reduce fresh retail meat waste. In this study, we propose an environmentally friendly antimicrobial preservative film prepared using the residue of Pouteria campechiana pericarp as a substrate, sodium alginate as the film-forming agent, and nisin as the antimicrobial agent. This film was used to preserve duck breast meat. Nisin in the film slows the spoilage of duck breast meat by inhibiting and killing microorganisms, thereby extending its four-day shelf life. It is important to note that mouse-feeding experiments on the film have proven that it is safe and edible. This strategy provides ideas for the reuse of agricultural waste, and this edible antimicrobial film has great potential for the preservation of fresh meat.