Efficiency of Edible Films Containing Bioactive Antimicrobials on Refrigerated Pork Meat

Abstract

Preserving food is an important link in ensuring their quality; it is always a matter of concern for consumers. Some of the most common microorganisms existing on the surface of refrigerated meat are the Escherichia coli and Listeria monocytogenes. The use of bioactive compounds from psyllium and noni juice could be a way for inactivation of unwanted bacteria and extend the shelf life of chilled meat due to antioxidant and antimicrobial properties of theirs bioactive compounds. The biofilm formed by fusing powdered psyllium with noni juice was tested on the inhibition of microorganisms on chilled meat for 37 days. The HPLC characterization of noni juice showed the presence of ascorbic acid in concentration of 84 mg%.  Data from this study would provide new formulation options for developing antimicrobial packaging films using tea extracts to improve the microbiological safety and quality of pork meat during refrigerated storage.