Active Alyssum homolocarpum seed gum films containing microencapsulated Echinacea purpurea (L.) extract; study of physicochemical properties and its application in quail meat packaging

The present study was purposed to prepare an active film to increase the shelf life of quail meat. In this study, an edible film made of Alyssum homolocarpum seed gum (AHSG) was prepared. The AHSG film was enriched with different concentrations (0, 1, 5, 10, and 20% w/w based on AHSG) of microencapsulated Echinacea purpurea (L.) extract (MEE). Arabic gum was used as an encapsulating agent for the microencapsulation of the extract by spray-drying. The antibacterial and physicochemical properties and release kinetics of the films were evaluated. The optimum film (AHSG film containing 10% of MEE) was used for packaging quail meat. Based on the results, water vapor permeability (WVP) decreased with increasing MEE concentration. The control film indicated lower tensile strength and elongation compared to the films incorporated with MEE. The MEE significantly improved the antioxidant and antibacterial properties and the melting point of the film. The Fourier-transform infrared (FTIR) results revealed the chemical interactions between the film components. According to the Scanning electron microscope (SEM) images, the MEE created porosity in the film structure. Packaging quail meat with the bioactive film based on AHSG improved the shelf life of the meat. Release profiles of the films were fitted well by the Rigter-Peppas model. Comparing the effect of the control and optimum film, the optimum film containing MEE could improve the chemical and microbial properties of quail meat during 14 days of storage.