This research focused on the development of carrageenan based biodegradable films incorporated with olive leaves extract (OLE). OLE microbial inhibition and its total phenolics (TP) were evaluated. Carrageenan films were produced by casting technique and were characterized by thickness, water vapor permeability (WVP), color, mechanical properties, and infrared spectroscopy. In order to apply as lamb meat packaging, the antimicrobial effect of the films was investigated. Results showed that OLE inhibited E. coli growth and presented excellent TP (41.40 mg_GAE/g). Thicknesses of the film with OLE (CAR‐OLE) were approximately 28% higher than film without OLE. Addition of OLE reduced the WVP by approximately 54%. CAR‐OLE was less resistant to breakage and more flexible showing darker color. FTIR showed interaction of carrageenan with OLE. Results revealed that CAR‐OLE promoted 167‐fold reduction in initial count of aerobic mesophiles indicating shelf‐life extension of lamb meat and promising use as antimicrobial food packaging.

中文翻译：

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一种新颖的可生物降解的膜，基于κ-角叉菜胶，并用橄榄叶提取物活化。

这项研究的重点是基于卡拉胶的可生物降解薄膜与橄榄叶提取物（OLE）的结合。OLE微生物抑制作用及其总酚（TP）进行了评估。角叉菜胶薄膜是通过流延技术生产的，其特征在于厚度，水蒸气透过率（WVP），颜色，机械性能和红外光谱。为了用作羊肉包装，研究了薄膜的抗菌作用。结果表明，OLE抑制了大肠杆菌的生长，并具有出色的TP（41.40 mg _GAE/G）。含OLE的薄膜（CAR-OLE）的厚度比不含OLE的薄膜高约28％。OLE的添加使WVP降低了约54％。CAR‐OLE的抗断裂性较差，并且柔韧性更高，显示出较深的颜色。FTIR显示角叉菜胶与OLE相互作用。结果表明，CAR-OLE使有氧嗜温菌的初始计数降低了167倍，表明羊肉的货架期得以延长，并有望用作抗菌食品包装。