Preparation and characterization of chitosan/polyvinyl alcohol/Ginkgo biloba leaf extract composite film and its effect on chilled beef preservation

Bioactive composite films containing varying concentrations (0 %, 2 %, 6 %, and 10 %) of the Ginkgo biloba leaf extract (GBLE) were prepared using chitosan (CS) and polyvinyl alcohol (PVA) as substrates and applied to preserve chilled beef. The thickness, density, mechanical properties, barrier properties, antioxidant activity, and thermal stability of the developed composite films significantly increased as the GBLE concentration increased (P < 0.05). Fourier-transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction confirmed that GBLE was primarily integrated into the film matrix through hydrogen bonding and exhibited good compatibility. Compared with control films, the active composite films significantly inhibited color deterioration and microbial growth in chilled beef during storage, delayed fat and protein oxidation, improved chilled beef quality, and extended shelf life to 12 days. These findings suggest that GBLE/CS/PVA composite films hold great potential as active packaging materials for food preservation.