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<p>The increasing global concern over food safety and environmental sustainability has driven the development of natural, biodegradable packaging to replace synthetic preservatives in the food industry. This study aimed to evaluate the effectiveness of an edible film, composed of a pectin and carboxymethyl chitosan (PCMC) blend enriched with 3% roselle leaf extract (RLE), in preserving the quality and extending the shelf life of fresh fish, chicken, and beef during refrigerated storage at 4&#xa0;°C for 12 days. Two film formulations were tested: a control film composed of pectin(P) and carboxymethyl chitosan (PCMC), and a treatment film incorporating 3% roselle leaf extracts (PCMCR). Various quality parameters were assessed, including physicochemical properties, lipid oxidation, microbial load, and volatile compound production. The PCMCR film demonstrated significantly greater preservation capabilities than the control. Among all samples, beef wrapped with PCMCR exhibited the best results, showing reduced weight loss (38.78%) and lower pH (4.22). The lowest microbial counts, including coliforms, fungi, spoilage organisms (CFS), and hydrogen sulfide (H₂S)-producing bacteria, were observed in the PCMCR-B samples, with values of 5.04 and 5.07 log CFU/g, respectively, after 12 days. Additionally, volatile compound profiles in PCMCR-B were significantly lower than those in the control samples. These results demonstrate that incorporating roselle leaf extracts (RLE) into film materials offers a promising natural approach for extending the preservation period and maintaining the quality of fresh meat products.</p>

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Improvement of meat product quality and shelf life using polysaccharide-based edible films containing roselle (Hibiscus sabdariffa L.) leaf extracts during refrigerated storage at 4 °C

  • 期刊论文

  • 发表日期：

    2026年6月17日

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  • Khin Su Su Hlaing,
  • Mouhamed Fall,
  • Jiang Qixing,
  • Xu Yanshun,
  • Xia Wenshui,
  • Minxia Pang,
  • Dawei Yu

摘要

The increasing global concern over food safety and environmental sustainability has driven the development of natural, biodegradable packaging to replace synthetic preservatives in the food industry. This study aimed to evaluate the effectiveness of an edible film, composed of a pectin and carboxymethyl chitosan (PCMC) blend enriched with 3% roselle leaf extract (RLE), in preserving the quality and extending the shelf life of fresh fish, chicken, and beef during refrigerated storage at 4 °C for 12 days. Two film formulations were tested: a control film composed of pectin(P) and carboxymethyl chitosan (PCMC), and a treatment film incorporating 3% roselle leaf extracts (PCMCR). Various quality parameters were assessed, including physicochemical properties, lipid oxidation, microbial load, and volatile compound production. The PCMCR film demonstrated significantly greater preservation capabilities than the control. Among all samples, beef wrapped with PCMCR exhibited the best results, showing reduced weight loss (38.78%) and lower pH (4.22). The lowest microbial counts, including coliforms, fungi, spoilage organisms (CFS), and hydrogen sulfide (H₂S)-producing bacteria, were observed in the PCMCR-B samples, with values of 5.04 and 5.07 log CFU/g, respectively, after 12 days. Additionally, volatile compound profiles in PCMCR-B were significantly lower than those in the control samples. These results demonstrate that incorporating roselle leaf extracts (RLE) into film materials offers a promising natural approach for extending the preservation period and maintaining the quality of fresh meat products.