Effect of an antimicrobial photoinactivation approach based on a blend of curcumin and Origanum essential oils on the quality attributes of chilled chicken breast

One disadvantage of the commercialization of cooled chicken breast is the practice of displaying it in an illuminated store window (4 °C). The study objective was to evaluate the effects of an edible photoactive biofilm coating containing curcumin (CUR) and oregano essential oil (OEO) on chicken breast cooled and stored in an illuminated store window. The photodynamic potential of CUR was explored via Antimicrobial Photodynamic Therapy (aPDT). The composition of CUR and OEO was determined by chromatography (UHPLC). The quality attributes of chicken meat and the antimicrobial effect of the coating were evaluated in samples experimentally contaminated with Staphylococcus aureus, Escherichia coli, and Salmonella Typhimurium. The biofilm presented characteristics of a multidispersed system with good distribution and surface homogeneity. The BLEND (Curcumin + Origanum essential oil) associated with aPDT reduced the quantity of the evaluated microorganisms present. Additionally, the BLEND contributed to the maintenance of the quality attributes of the breasts, presenting lower lipid oxidation, higher antioxidant activity, and a lower cooking loss in relation to the control, without promoting changes in the color and shear force. The BLEND did not differ from the control in purchase intention. aPDT together with BLEND contributed to the preservation of the poultry, minimizing the impacts of illuminated store windows. •Origanum essential oil and Curcumin form an edible photoactive biofilm.•Antimicrobial Photodynamic Therapy contributed to the meat conservation.•The photoactive biofilm contributed to the maintenance of the chicken meat quality.