Leila Aghababaei; Maryam Hasani; Payman Mahasti; Hassan Hamedi
Abstract
An edible coating of chitosan (CH) containing cumin essential oil (CEO) was used in this study to increase the shelf life of chicken fillets during refrigerated storage (4±1 ˚C). CEO was extracted by Clevenger apparatus, and the chemical compounds of CEO were determined. Four ...
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An edible coating of chitosan (CH) containing cumin essential oil (CEO) was used in this study to increase the shelf life of chicken fillets during refrigerated storage (4±1 ˚C). CEO was extracted by Clevenger apparatus, and the chemical compounds of CEO were determined. Four treatments were produced to investigate the shelf life of chicken fillets: T1: Control (C), T2: CH, T3: CH-CEO (0.75%), and T4: CH-CEO (1.5%). The chemical parameters (peroxide value, thiobarbituric acid, and total volatile basic nitrogen), microbial parameters (total bacterial counts, psychrotrophic bacteria, lactic acid bacteria), and sensory attributes (taste, odor, color, texture, and general acceptance) of the chicken fillets were periodically evaluated. Cumin aldehyde (25.79%), gamma-terpinene (21.95%), propanol (18.17%), p-menta-1,4-dien 7-al (11.73%), and beta-pinene (9.27%) were the chemical compounds of CEO. It was shown by the results that the microbial load and chemical oxidation of chicken fillets were inhibited by the active edible coating (p<0.05) and that better preservation effects have resulted from higher essential oil concentration (p<0.05). T4 achieved the best chemical, microbial and sensory results in most tests at the end of the storage period. The shelf life of chicken fillets during storage in the refrigerator was increased by the CH edible coating containing CEO, as demonstrated by this study.
Neda Sallak; Abbasali Motallebi Moghanjoughi; Maryam Ataee; Seyed Amir Ali Anvar; Leila Golestan
Abstract
Nowadays it seems necessary to replace synthetic plastics with biodegradable films in food packaging due to their major threats to human health and the environment. In this study corn starch film composed of Ag-TiO₂ nanocomposites and Satureja khuzestanica essential oil (SEO) were ...
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Nowadays it seems necessary to replace synthetic plastics with biodegradable films in food packaging due to their major threats to human health and the environment. In this study corn starch film composed of Ag-TiO₂ nanocomposites and Satureja khuzestanica essential oil (SEO) were prepared and the antimicrobial, morphological, physical, and mechanical characteristics in chicken fillet packaging were assessed. The morphology of the films was investigated by scanning electron microscopy (SEM). The combination of energy-dispersive X-ray spectroscopy (EDX) with SEM analyzed the near-surface elements. The plain film showed higher WVP (2.82×10־⁷ g/m.h.Pa) than other films and the nano/essence film had the lowest moisture content% (21.6%). For determining the film's antimicrobial activity, chicken fillets were inoculated with Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus (separately with four prepared films). Microbial counting of the fillets was performed at three intervals (14 and 7th day) and the results showed a significant difference in reducing the number of microorganisms in nano/essence and essence films compared to the control group (chicken fillets packed in plastic bags) and plain film (at a rate of 1.5-2 log CFU/g). The rate of reduction of S. aureus was higher compared to S. Typhimurium and E. coli in the packing groups respectively. Sensory properties were also evaluated at three- intervals. The bio-polymer film incorporated with SEO and Ag-TiO₂ nanocomposites can be used for packaging foods and is able to delay microbial and physical spoilage in foodstuffs.
