Impact of pectin-based sachets with olive and guava leaf extracts on chicken powder stock properties.

This article investigates the development of sustainable edible sachets made from pectin (PEC) films incorporated with 0.2% (w/v) olive leaf extract (OLE) or guava leaf extract (GLE) to package chicken stock powder (CSP). The study evaluates the antimicrobial effects, structural interactions via FTIR spectroscopy, and the impact on CSP moisture content, color stability, soup viscosity, and sensory properties during storage. Results indicate that PEC-based sachets with OLE or GLE reduce microbial growth compared to PEC alone, maintain moisture content over 20 days, and alter CSP color slightly without compromising overall quality. Sensory analysis showed that soups prepared from PEC + OLE sachets had improved color and texture and higher acceptability indices than those with GLE or control sachets, suggesting that OLE-enhanced PEC films offer a promising, eco-friendly alternative to conventional plastic packaging for food preservation.