Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging

The objective of this work was to study the antioxidant activity biodegradable and active packaging containing essential oils. Seven types were produced. In beef, lipid oxidation measured using thiobarbituric acid reactive substance test (TBARS); a microbiological analysis in beef performed for Salmonella spp., coagulate positive Staphylococcus Clostridium sulphite reducer E. coli; measurements carried out on days 0, 3, 6, 9, 12 15 triplicate. All had exhibited capacities acted as an meat. packages clove highest total phenolic capacity (P < 0.05), when used most effective against oxidation. use oregano, rosemary incorporated starch based reduced microbial development effectively rancidity by maintaining quality meat stored under refrigerated conditions days.