ArticleScientific reports2026
Eco-innovative bilayer films of Eremurus spectabilis root gum and polyvinyl alcohol enriched with Cuminum cyminum husk extract for beef preservation.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study focused on the development and characterization of a novel active bilayer film composed of Eremurus spectabilis root gum (ESRG), polyvinyl alcohol (PVA), and cuminum cyminum husk extract for potential application in beef preservation. The bilayer system was fabricated by casting PVA as a structural support layer and ESRG incorporated with cumin husk extract as the active layer. Physicochemical characterization revealed that the incorporation of cumin husk extract increased film thickness while reducing water solubility and water vapor permeability, thereby improving barrier properties. Structural analyses (FTIR, SEM, and DSC) confirmed successful integration of bioactive compounds and enhanced thermal stability. Mechanical tests demonstrated reduced tensile strength but increased flexibility upon extract incorporation. When applied to beef fillets stored at 4 °C for 12 days, the active bilayer film significantly inhibited microbial growth (aerobic plate count, Enterobacteriaceae, Pseudomonads, and psychrotrophs) compared with both the control and simple bilayer films. Additionally, the film effectively delayed lipid oxidation (TBARS) and protein degradation (TVB-N), while maintaining lower pH and improved sensory quality. Overall, the active bilayer PVA/ESRG film with cumin husk extract demonstrated promising potential as a sustainable and effective biodegradable packaging material for extending the shelf-life and preserving the quality of fresh beef.
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