Impact of pectin-based sachets with olive and guava leaf extracts on chicken powder stock properties

Abstract

This research explores the development of sustainable food packaging alternatives using olive and guava leaf extracts added into pectin (PEC)-based edible films. These films were used to create a sachet containing chicken stock powder (CSP). Specifically, PEC was combined with 0.2% (w/v) olive leaf extract (OLE) or guava leaf extract (GLE) along with 30% glycerol as a plasticizer. Physical, microbial, and sensory properties at different storage times after the PEC-based sachet was packaged with chicken stock powder (CSP) were evaluated. The results showed that sachets containing OLE or GLE inhibited microbial growth when compared to the control (PEC only). The FTIR analysis revealed significant interactions between pectin and bioactive compounds from OLE and GLE, as evidenced by shifts in O-H and C = O stretching regions. Moreover, the CSP moisture content was significantly reduced after 20 days of storage. The CSP color remained consistent in all sachets throughout this study. Additionally, the chicken soup viscosity obtained by dissolving the PEC-based OLE or PEC-based GLE containing 18 g of CSP sachets was lower than the control. Sensory analysis showed that soups made from sachets containing OLE had better color and texture than soups containing unpackaged CSP or PEC-based GLE sachets. The results suggest that including OLE in a PEC-based sachet is a promising, sustainable and functional edible packaging approach. This innovative approach offers a potential solution to address environmental concerns related to plastic packaging materials.