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Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with natural extract. Five Malaysian herbs were evaluated to determine their total phenolic content (TPC) and antioxidant activities. The <i>Persicaria minor</i> (PM) extract demonstrated the highest TPC (1.629 mg GAE/L sample) and radical scavenging activity evaluated by the radicals 2,2&#8217;-azinobis [3-ethylbenzothiazoline-6-sulfonic acid] (27.166 mg TE/L sample), 2,2-diphenyl-1-picrylhydrazyl (719.89 mg eq. Trolox/L sample) and &#945;,&#945;&#8242;-Azodiisobutyramidine dihydrochloride (5.81 mg TE/L sample). Thus, PM extract was selected for active packaging film at concentrations of 0.4, 1.0 and 2.0% and compared with 0.4% Butylatedhydroxianisole in 2% SRC and 0.9% G film formulation. The meat patties were wrapped in the films and stored under refrigeration (4 &#177; 2 &#176;C) for 14 days. The film with 2% PM exhibited significantly lower lipid deterioration analysed by the thiobarbituric acid reactive substance assay (<i>p</i> &lt; 0.05) and small changes in % metmyoglobin value which indicated the minimum development of brown colour (<i>p</i> &lt; 0.05). Hence, this film can be used as a packaging material to improve meat quality characteristics.