Crab-Apple (Mulus asiatica Nakai) Peel Extract-Enhanced Potato Starch/κ-Carrageenan Bioactive Films: Structural Characterization, Antioxidant-Antimicrobial Efficacy, and Application in Meat Preservation

Abstract

The development of biodegradable food packaging materials with active functionalities presents a sustainable alternative to conventional plastic films. This study developed a bioactive complex film through solvent casting technique using potato starch (PS) and κ-carrageenan (κC) as the matrix, incorporated with ethanol extract of crab-apple peel (EEC). Fourier-transform infrared analysis confirmed the formation of hydrogen bonds between the film-forming constituents. Scanning electron microscopy revealed that higher concentrations of EEC led to a relatively rough film surface. XRD indicated that the incorporation of EEC reduced the crystallinity of the potato starch. The addition of EEC significantly increased the a and b values of the complex film (p < 0.05), while the L value and opacity decreased significantly (p < 0.05). The TS, Young′s modulus, and WVP of the complex films decreased significantly with increasing EEC concentration (p < 0.05). The DPPH and ABTS radical scavenging abilities of PS-κC-EEC film were enhanced from 12.35% to 75.48% and from 10.26% to 72.52%, respectively. PS-κC-EEC film exhibited strong antimicrobial activity against Staphylococcus aureus and Escherichia coli. The application of the PS-κC-EEC film for the refrigerated preservation of pork demonstrated that the lipid oxidation level of wrapped pork was reduced. These results suggest that the fabricated PS-κC-EEC film could be utilized for the preservation of pork and extends its shelf life.