To overcome this problem, active film has been developed as a modern packaging solution. Active packaging not only protects food like conventional packaging, but also actively participates in maintaining quality, extending storage time and improving food safety. These products contain antibacterial ingredients that can inhibit the growth of harmful microorganisms, thereby improving the quality and safety of meat.

Among the natural sources of antibacterial properties, avocado fruit extract is a promising candidate. Previous studies have shown that avocado fruit extract has the ability to kill Mycobacterium tuberculosis at a minimum concentration of 24.00 μg/mL. In addition, fruit by-products such as seeds, leaves, and peels have also shown antibacterial activity against Staphylococcus aureus and Escherichia coli. However, so far, these results have not been widely applied in food preservation. In Vietnam, there has been no published research on the use of avocado extract in active packaging for the preservation of fresh meat, although Hass avocado, a popular variety, can provide valuable benefits to the food industry.

The authors at Nguyen Tat Thanh University have conducted a study on the possibility of using active coating with Hass avocado pulp extract to preserve beef. The processing starts with soaking ripe avocado in 30.5% NaHCO3 solution and steaming before pureeing and mixing with maltodextrin. The avocado pulp was then extracted with ethanol, revealing a variety of compounds with antioxidant and antibacterial activities. The team created three types of chitosan/gelatin films: no added extract (GCF), 5% added extract (HGCF5), and 10% added extract (HGCF10) for beef preservation testing. The results showed that the uncoated meat rapidly deteriorated after only three days, while the coated samples remained dry and only began to secrete viscous fluid after 14 days, demonstrating the superiority of the active coating in extending the shelf life of fresh meat.