Improving the antioxidant activity and stability of food biopackaging enriched by Moringa oleifera extract to enhance the shelf life of minced meat

This study aims to explore the application of biodegradable films for food preservation using Moringa oleifera leaves extract (MOLE). We analyzed the antioxidant capacity of MOLE using DPPH scavenging and ferric reducing power and the in vitro antibacterial activity against four foodborne pathogens using microdilution method. Food packaging films from starch and psyllium gum/starch (PG-S) blended with MOLE were produced and characterized using Differential Scanning Calorimetry (DSC), Thermogravimetric Analysis (TGA), Fourier-transform Infrared Spectroscopy (FTIR) and antioxidant activity (DPPH). Fresh minced beef meat was packaged with the develloped films and analyzed by thiobarbituric acid reactive substances (TBARS). The results showed excellent antioxidant and antibacterial potential of MOLE, especially against Gram-positive bacteria. MOLE improved the antioxidant activity of films by a factor of 15, while PG did not affect it. FTIR analysis reveals new peaks in starch spectra, with a large, low-intensity peak at 2105 cm⁻¹ indicating physical interactions. MOLE enhances the thermal stability of the starch film, while polysaccharide alone decreases it. Polysaccharide and extract affects the chains mobility in starch network and decreases its crystallinity degree. Meat oxidation was significantly reduced by using the proposed bioactive packaging. However, it might be a potent solution against the commercial film for the extenction shelf life of fresh meat.