Preparation and characterization of Perilla leaf extract and its application in improving the quality of beef during refrigerated storage.

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.