Shelf life extension of chicken packed in active film developed with mango peel extract

Abstract India is the largest producer of mango in the world and disposal of the huge amount of peel generated as a waste, is a problem. In this work the potential of using this waste for developing food packaging film that can extend the shelf of chicken packed in it was investigated. The effect of four extracting solvents and two extraction techniques on the antioxidant and antimicrobial activity of mango peel (MP) from four popular Indian mango varieties (Alphonso, Kesar, Langra, and Badami) were investigated. Best bioactive properties were observed in Langra variety extracted by sonication in 80% acetone followed by in 70% ethanol. These two extracts were used to prepare functional food packaging films using poly vinyl alcohol (PVA), cyclodextrin, and gelatin as the polymers. Composite films containing MP had good barrier to UV light. Tensile strength of film containing 70% ethanol extract of MP was higher than that of control films. Antioxidant activity and antibacterial activity (against both gram‐positive and gram‐negative organisms) was observed in films containing MP. Minced chicken meat packed in films not containing MP spoiled within 3 days while that packed in MP containing films had a shelf life of more than 12 days during chilled storage. PVA‐cyclodextrin‐gelatin film containing Langra mango peel extract is a viable option for development of active food packaging that can be used as a primary packaging material. Practical applications Active packaging is an emerging field in the food industry which has the potential to reduce the use of synthetic additives and polymers. Mango peel is a waste produced in large quantities by the mango processing industry and is rich in bioactive compounds. This can be used as the active component in biodegradable films that can extend the shelf life of the food packed in it. Thus the use of both synthetic additives and plastics can be minimized.