SBP 24 - Development of Edible Films from Citrus Fruit Peel Extracts with Potassium Lactate as an Antimicrobial Package in Poultry Meat samples

Effective storage and preservation of poultry meat is crucial in food packaging, and the use of edible films has gained popularity due to their biodegradable and sustainable characteristics. This study investigates the potential of incorporating limonene, a compound derived from citrus fruit peels, into edible films to enhance the preservation of poultry meats. The research focuses on evaluating limonene's antibacterial and antioxidant properties over a 10-day period under varied storage conditions. The research methodology involved the extraction of limonene from oranges, limes, and lemons, followed by the integration of limonene into gelatin-based edible films, which were applied to poultry meats. Limonene is extracted from oranges, limes, and lemons, and then integrated into gelatin-based edible films applied to poultry meats. The findings from this study are significant for enhancing consumer confidence in the freshness and safety of poultry products. The results demonstrate that edible films with limonene consistently maintain pH levels, reduce temperatures, and preserve the freshness of poultry meats, particularly at room temperature. The concentration of limonene in the films correlates with factors such as film thickness, aroma release, and antimicrobial effectiveness. Additionally, the study emphasizes the sustainability of utilizing citrus fruit peels, typically considered as waste as a source for industrial limonene production. This research offers a natural and eco-friendly solution to poultry meat preservation, addressing spoilage challenges and contributing to the reduction of plastic waste in the food packaging industry. The findings from this study are significant for enhancing consumer confidence in the freshness and safety of poultry products. The findings indicate that the edible films with limonene exhibit promising preservative properties in maintaining pH levels, reducing temperatures, and preserving the freshness of poultry meats, particularly at room temperature conditions.