Fabrication and characterization of Artemisia sphaerocephala Krasch. Gum-based active films containing coriander essential oil emulsion for meat preservation.

Bio-based packaging holds substantial prospects due to the inherent non-toxic property and biodegradability. The potential for practical applications would be improved if the requirements of antimicrobial, antioxidant and mechanical properties could be met simultaneously. This work utilized Artemisia sphaerocephala Krasch. Gum (ASKG) (film-forming matrix) for forming the active film by adding coriander essential oil emulsion (COE) at different concentrations. The active films were systematically tested for their physicochemical properties and evaluated for their freshness preservation effect on refrigerated lamb and chicken. The results indicated that emulsion incorporation reduced the water sensitivity of the films while enhancing their barrier, mechanical, antioxidant, and antibacterial properties. Specifically, compared to the control ASKG film, the water solubility of the active film decreased from 42.55 % to 38.39 %, while the tensile strength (TS) and elongation at break (EAB) increased to 9.34 MPa and 62.38 %, respectively. Additionally, the active film demonstrated a high capacity for radical scavenging, with maximum 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azido-bis(3-ethylbenzothiazoline-6-sulphonate) diammonium salt (ABTS) radical scavenging rates of 49.87 % and 72.00 %, respectively. Combined with its antibacterial properties against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) the active film can extend the shelf life of lamb and chicken. In summary, the prepared ASKG active film exhibits excellent comprehensive properties and holds significant potential as a packaging material for fresh meat preservation.