Exploiting the Combinatorial Potential of Mangiferin and Jujube Seeds in Poultry Meat Preservation: A Sustainable Packaging Solution to Improve Food Quality

Abstract

The bioactive potential of mangiferin and jujube seed powder was used in combination to develop an active food packaging film. An activation energy of 13.7 kJ/mol for mangiferin was calculated using the Arrhenius equation, which suggested that the addition of mangiferin made the film thermostable. The fabricated film showed a tensile strength of 1.30 MPa, an opacity of 10.00 mm^–1, and a water vapor permeability of 10.02 × 10^–9 g cm^–1 s^–1 pa^–1. Antioxidant capacities of the film in terms of DPPH radical scavenging activity and nitrite-scavenging activity were 95.93 and 56.70%, respectively. The fabricated film showed antimicrobial activity against meat spoilage organisms, i.e., E. coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus subtilis with a zone of inhibition of 5.3, 8.0, 10.7, and 10.58 mm, respectively. The film could protect the meat against lipid peroxidation, protein oxidation, and myoglobin oxidation when kept for a period of 6 days at 4 °C. The biodegradability of the film was 76% after 6 days.