Application in situ of biodegradable films produced with starch, citric pectin and functionalized with feijoa (Acca sellowiana (Berg) Burret) extracts: An effective proposal for food conservation

In this study, biodegradable films produced with starch, citric pectin, and functionalized with antioxidant compounds from feijoa (Acca sellowiana (Berg) Burret) were in situ applied for the conservation of ground beef, bread, and grapes. The results demonstrated that the films produced were an excellent source of stable antioxidant compounds, with antimicrobial activity against Escherichia coli, Salmonella, and Shigella. The bioactive films based on biological macromolecules positively stabilized the polyunsaturated fatty acids and deterioration reactions in ground beef. The release of bioactive compounds from the films was responsible for inhibiting molds and yeasts in bread, increasing their shelf life for 30 days of storage. The application of film coating and packaging in grapes increased postharvest conservation and maintained steady physicochemical characteristics. Therefore, the innovative films produced can release bioactive compounds with antioxidant and antimicrobial activity, and consequently, can be proposed as an effective material for food conservation, increasing the shelf life of perishable food products. [Display omitted] •Films based on starch and citric pectin were produced with feijoa extract addition•Bioactive films were in situ applied in the conservation of meat, bread, and grapes•The bioactive films stabilized the lipid oxidation reactions in meat•The films maintained the quality of grapes and bread for 30 days of storage•The films can be a promising alternative to increase the shelf life of perishable foods