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Food preservation through active packaging having functional bioactives, has gained importance now a days. To keep beef patties fresher for longer, Phyllanthus wightianuswas used to create an edible film made from a biopolymer. Polyvinyl alcohol, carboxymethyl cellulose, glycerol, citric acid, flaxseed gel, and P. wightianusextract were used to create the film. The thickness, opacity, degree of solubility and swelling, water vapor permeability, and antibacterial activity of the film against Staphylococcus aureusand Escherichia coli, were measured at 0, 10, 20, and 30 days at 25 °C. The formed film was then utilized to coat beef patties, which were stored for one month at 4oC, while being examined for antioxidants, pH, peroxidation, and moisture. Total plate count value (4.82 Log CFU/g), lipid oxidation value (0.16 mg/kg), and pH and moisture effect (p > 0.05), all demonstrated that extract utilization at 3% yielded the maximum antioxidant capacity (28.55%). It was concluded that the film prepared by this innovative model was ideal for prolonged storage, and useful in postponing the deterioration of beef patties. This preservation was occurred due to the effective antimicrobial properties, combined with the ability to inhibit lipid peroxidation and slow down the growth of meat-spoiling bacteria like Staphylococcus aureusand Escherichia coli.

•Spray drying could be an effective technique to develop strawberry powder.•Spray dried strawberry powder was high in protein, fiber, ash and minerals.•Ultrasonic assisted extraction of strawberry powder retained excellent bioactives.•High TPC, TFC, TC, vitamin C and β-carotene found in spray dried strawberry powder.•Ultrasonic assisted ethanolic extracts showed significant antibacterial activities.