Exploiting\nthe Combinatorial Potential of Mangiferin\nand Jujube Seeds in Poultry Meat Preservation: A Sustainable Packaging\nSolution to Improve Food Quality

The bioactive potential of mangiferin and jujube seed\npowder was\nused in combination to develop an active food packaging film. An activation\nenergy of 13.7 kJ/mol for mangiferin was calculated using the Arrhenius\nequation, which suggested that the addition of mangiferin made the\nfilm thermostable. The fabricated film showed a tensile strength of\n1.30 MPa, an opacity of 10.00 mm<sup>–1</sup>, and a water\nvapor permeability of 10.02 × 10<sup>–9</sup> g cm<sup>–1</sup> s<sup>–1</sup> pa<sup>–1</sup>. Antioxidant\ncapacities of the film in terms of DPPH radical scavenging activity\nand nitrite-scavenging activity were 95.93 and 56.70%, respectively.\nThe fabricated film showed antimicrobial activity against meat spoilage\norganisms, i.e., E. coli, Staphylococcus aureus, Pseudomonas\naeruginosa, and Bacillus subtilis with a zone of inhibition of 5.3, 8.0, 10.7, and 10.58 mm, respectively.\nThe film could protect the meat against lipid peroxidation, protein\noxidation, and myoglobin oxidation when kept for a period of 6 days\nat 4 °C. The biodegradability of the film was 76% after 6 days.