Effect of edible film prepared with plasma‐activated water and olive leaf extract ( <i>Olea europaea</i> L.) as a potential packaging in cooked meat product

This research determined the use of edible film (EF) prepared with olive leaf extract (OLE) and plasma-activated water (PAW) on the shelf life and quality of cooked meat (<i>M. longissimus thoracis</i> et <i>lumborum</i>) product. The characterization of PAW composition and the antioxidant activity and the total phenolic content (TPC) of OLE were determined. Also, physicochemical and microbiological properties and lipid oxidation of cooked meat product coated with EF stored at +4°C for 14 d were evaluated. Cold plasma treatment increased the nitrite/nitrate concentrations and ORP value and decreased the pH value of distilled water (DW). The amount of TPC, IC₅₀ value, and the antioxidant activity of OLE were 71.52 mg GAE/g, 0.46 mg/mL, and 77.39%, respectively. The combined use of OLE and PAW in EF during storage reduced the pH of cooked meat product. Furthermore, the addition of OLE in EF increased the <i>b</i>* values and reduced the <i>a</i>* values of cooked meat product, whereas the addition of PAW did not influence the CIE <i>L</i>*, <i>a</i>*, <i>b</i>* color values. The use of EF prevented lipid oxidation in cooked meat product during storage, especially the addition of OLE to the EF reduced the TBARS values. In this research, the addition of OLE to EF prepared with PAW has a promising application potential in the preservation of RTE-cooked meat products. Also, these findings suggested that OLE, a by-product from production of olive oil, might be applied as active packaging in biodegradable films.