Edible active film based on gelatin and Malpighia emarginata waste extract to inhibit lipid and protein oxidation in beef patties

Active gelatin-based films and extract from Malpighia emarginata (Acerola cherry) bagasse (ABE) were used to inhibit changes in the quality of beef patties during storage. Four treatments of gelatin-based active films were elaborated: edible film without ABE (EF), EF incorporated with 2% ABE (AF2), EF incorporated with 4% ABE (AF4) and EF incorporated with 6% ABE (AF6). Polyvinyl chloride (PVC) plastic film (PF) was used as a control. The active films showed adequate physical and barrier properties, being effective in controlling color changes and oxidation reactions in lipids and proteins present in the evaluated samples. The addition of ABE to the gelatin film demonstrated a positive effect up to a concentration of 4%. The AF4 treatment reduced the formation of malonaldehyde and total carbonyl compounds by 23.58 and 60.14%, respectively. Therefore, the use of active gelatin-based film and ABE appears to be a good strategy for prolonging the shelf life of frozen beef patties. •Active films based on gelatin and acerola cherry bagasse extract (ABE) were prepared.•The addition up to 4% ABE led to improved film water barrier property.•Gelatin film with 4% ABE delayed beef patty oxidation during frozen storage.•Gelatin-based films with ABE are a promising alternative for sustainable packaging.