Whey protein coating incorporated with essential oil, bioactive peptides and nanoparticle extends shelf-life of chicken breast slices

2021 ◽  
Author(s):  
Maryam Karimi-Dehkordi ◽  
Momeneh Ghaffarnezhad ◽  
Forogh Mohammadi ◽  
Maryam Ghirati ◽  
Maryam Rezaeifar ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Whey Protein ◽  
Bioactive Peptides ◽  
Chicken Breast ◽  
Protein Coating

scholarly journals Antibacterial Properties of Whey Protein Coating and Mentha aquatica L. Essential Oil on Coliform Bacteria in Iranian White Cheese

2021 ◽  
Vol 8 (3) ◽  
pp. 49-58
Author(s):  
Sajedeh Rezaiee ◽  
Fatemeh Ardestani ◽  
Morteza Khoshvaght ◽  
◽  
◽  
...  
Keyword(s):  
Essential Oil ◽  
Whey Protein ◽  
Antibacterial Properties ◽  
Coliform Bacteria ◽  
Mentha Aquatica ◽  
White Cheese ◽  
Protein Coating

scholarly journals Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 401
Author(s):  
Maria-Ioana Socaciu ◽  
Melinda Fogarasi ◽  
Elemér Lajos Simon ◽  
Cristina Anamaria Semeniuc ◽  
Sonia Ancuţa Socaci ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Whey Protein ◽  
Brook Trout ◽  
Antimicrobial Properties ◽  
Thiobarbituric Acid ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Fish Samples ◽  
Quality And Shelf Life

The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count; PTC, psychrotrophic count; LAB, lactic acid bacteria; H2S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample’s shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.

Prolonging shelf life of chicken breast fillets by using plasma-improved chitosan/low density polyethylene bilayer film containing summer savory essential oil

2020 ◽  
Vol 156 ◽  
pp. 321-328 ◽  
Author(s):  
Ehsan Moradi ◽  
Motahareh Hashemi Moosavi ◽  
Seydeh Marzieh Hosseini ◽  
Leila Mirmoghtadaie ◽  
Maryam Moslehishad ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Low Density Polyethylene ◽  
Bilayer Film ◽  
Chicken Breast ◽  
Low Density

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

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