Preparation and characterization of Perilla leaf extract and its application in improving the quality of beef during refrigerated storage
- 1Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences Hohhot Inner Mongolia China
- 2Inner Mongolia Minzu University Tongliao Inner Mongolia China
- 3Hohhot Institute for Nationalities Hohhot Inner Mongolia China
Abstract
This study aimed to investigate Perilla frutescens (L.) Britt leaf extract (PLE) in active packaging for the preservation of chilled beef. The UPLC-MS/MS results showed that the main active components of PLE were flavonoids (40.1%), phenolic acids (26.3%), and alkaloids (19%), with scutellarein-7-O-glucuronosyl-(1->2)-glucuronide, luteolin-7-O-glucuronide-(2→1)-glucuronide, kaempferol-3-O-glucuronide, caffeic acid, and p-coumaroylagmatine present in relatively high amounts. The effect of PLE at different levels (1.5%, 2.0% and 2.5%) on the quality of beef storage was measured. The results showed that the thiobarbituric acid (TBARS) level, the pH value, and the total volatile base-nitrogen (TVB-N) of the CON group increased significantly during the storage period, and the total colony count of the CON group reached 6.03 log CFU g−1 on day 25. The PLE treatment could inhibit microbial growth and reduce the values of TBARS, pH and TVB-N in a dose-dependent manner (p < 0.05). In addition, the sensory properties of the PLE groups were superior to those of the control samples. In conclusion, Perilla leaf extract has great potential for use in active packaging for chilled beef preservation.
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BibTeX
@article{wang2026preparation,
title = {{Preparation and characterization of Perilla leaf extract and its application in improving the quality of beef during refrigerated storage}},
author = {Limei Wang and Xiaojie Yan and Chao Wang and Yue Song and Xiuli Liu and Yuanyuan Zhang and Jianmin Qiao and Xingyun Li and Oyun Dalai},
journal = {RSC Advances},
year = {2026},
month = oct,
doi = {10.1039/d6ra06705k},
url = {https://doi.org/10.1039/d6ra06705k},
note = {CC BY-NC 3.0},
}
RIS
TY - JOUR
TI - Preparation and characterization of Perilla leaf extract and its application in improving the quality of beef during refrigerated storage
AU - Limei Wang
AU - Xiaojie Yan
AU - Chao Wang
AU - Yue Song
AU - Xiuli Liu
AU - Yuanyuan Zhang
AU - Jianmin Qiao
AU - Xingyun Li
AU - Oyun Dalai
PY - 2026
DA - 2026/10/09
JO - RSC Advances
DO - 10.1039/d6ra06705k
UR - https://doi.org/10.1039/d6ra06705k
AB - This study aimed to investigate Perilla frutescens (L.) Britt leaf extract (PLE) in active packaging for the preservation of chilled beef. The UPLC-MS/MS results showed that the main active components of PLE were flavonoids (40.1%), phenolic acids (26.3%), and alkaloids (19%), with scutellarein-7-O-glucuronosyl-(1->2)-glucuronide, luteolin-7-O-glucuronide-(2→1)-glucuronide, kaempferol-3-O-glucuronide, caffeic acid, and p-coumaroylagmatine present in relatively high amounts. The effect of PLE at different levels (1.5%, 2.0% and 2.5%) on the quality of beef storage was measured. The results showed that the thiobarbituric acid (TBARS) level, the pH value, and the total volatile base-nitrogen (TVB-N) of the CON group increased significantly during the storage period, and the total colony count of the CON group reached 6.03 log CFU g−1 on day 25. The PLE treatment could inhibit microbial growth and reduce the values of TBARS, pH and TVB-N in a dose-dependent manner (p < 0.05). In addition, the sensory properties of the PLE groups were superior to those of the control samples. In conclusion, Perilla leaf extract has great potential for use in active packaging for chilled beef preservation.
SN - 2046-2069
ER -