Antioxidant and antimicrobial characteristics of chitosan and galbanum gum composite coating incorporated with cumin essential oil on the shelf life of chicken fillets
In this study, an edible composite coating of chitosan and galbanum gum containing cumin essential oil (CEO) was used to increase the shelf life of chicken fillets during a 12-day refrigeration period (4 ± 1 °C). In order to achieve the optimal concentration of essential oil, antioxidant (free radic...
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| Veröffentlicht in: | Journal of food measurement & characterization 2022-06, Vol.16 (3), p.1820-1833 |
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| creator | Aghababaei, Leila Hasani, Maryam Shotorbani, Peyman Mahasti Basti, Afshin Akhondzadeh Hamedi, Hassan |
| description | In this study, an edible composite coating of chitosan and galbanum gum containing cumin essential oil (CEO) was used to increase the shelf life of chicken fillets during a 12-day refrigeration period (4 ± 1 °C). In order to achieve the optimal concentration of essential oil, antioxidant (free radical scavenging DPPH) and antimicrobial properties (MIC and MBC values) were determined. Then, chicken fillet coated with chitosan and galbanum gum (individually and in combination), and different concentrations of CEO (0.75 and 1.5%) was periodically evaluated chemically, microbiologically and sensory. IC50 values of DPPH free radical was to 45.32 μg/ml for CEO, and MIC and MBC values for different bacteria were 37.15–5.25 and 50–25 μg/ml, respectively. As results of coated chicken fillets showed that the composite coating with CEO effectively inhibited microbial load (total bacterial counts, psychrotrophic bacteria, lactic acid bacteria,
Pseudomonas
spp.,
Enterobacteriaceae
,
Staphylococcus aureus
, yeast and mold) in chicken fillet (P |
| doi_str_mv | 10.1007/s11694-022-01295-4 |
| format | Article |
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Pseudomonas
spp.,
Enterobacteriaceae
,
Staphylococcus aureus
, yeast and mold) in chicken fillet (P < 0.05). The results of the chemical analysis showed that the coated samples had less peroxide value, thiobarbituric acid, and total volatile basic nitrogen than the control (P < 0.05). At the end of the storage period, the best results were observed in the composite coating containing CEO at 1.5% and were approved by sensory evaluators, thus this study suggests that utilization of this treatment (composite coating containing CEO at 1.5%) can maintain the quality and enhance the shelf life of chicken fillets during refrigeration.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-022-01295-4</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Antiinfectives and antibacterials ; Antioxidants ; Bacteria ; Chemical analysis ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chickens ; Chitosan ; Coating ; Coatings ; Cuminum ; Engineering ; Essential oils ; Ferula gummosa ; Fillets ; Food Science ; Free radicals ; Lactic acid ; Lactic acid bacteria ; Microorganisms ; Minimum inhibitory concentration ; Oils & fats ; Original Paper ; Poultry ; Psychrotrophic bacteria ; Refrigeration ; Scavenging ; Shelf life ; Thiobarbituric acid ; Yeasts</subject><ispartof>Journal of food measurement & characterization, 2022-06, Vol.16 (3), p.1820-1833</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c249t-d9f1217319b0ffb434903b7886f1b289c4fd0597ad14e05eeff3fed3973b35923</citedby><cites>FETCH-LOGICAL-c249t-d9f1217319b0ffb434903b7886f1b289c4fd0597ad14e05eeff3fed3973b35923</cites><orcidid>0000-0003-1090-5332</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-022-01295-4$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-022-01295-4$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Aghababaei, Leila</creatorcontrib><creatorcontrib>Hasani, Maryam</creatorcontrib><creatorcontrib>Shotorbani, Peyman Mahasti</creatorcontrib><creatorcontrib>Basti, Afshin Akhondzadeh</creatorcontrib><creatorcontrib>Hamedi, Hassan</creatorcontrib><title>Antioxidant and antimicrobial characteristics of chitosan and galbanum gum composite coating incorporated with cumin essential oil on the shelf life of chicken fillets</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>In this study, an edible composite coating of chitosan and galbanum gum containing cumin essential oil (CEO) was used to increase the shelf life of chicken fillets during a 12-day refrigeration period (4 ± 1 °C). In order to achieve the optimal concentration of essential oil, antioxidant (free radical scavenging DPPH) and antimicrobial properties (MIC and MBC values) were determined. Then, chicken fillet coated with chitosan and galbanum gum (individually and in combination), and different concentrations of CEO (0.75 and 1.5%) was periodically evaluated chemically, microbiologically and sensory. IC50 values of DPPH free radical was to 45.32 μg/ml for CEO, and MIC and MBC values for different bacteria were 37.15–5.25 and 50–25 μg/ml, respectively. As results of coated chicken fillets showed that the composite coating with CEO effectively inhibited microbial load (total bacterial counts, psychrotrophic bacteria, lactic acid bacteria,
Pseudomonas
spp.,
Enterobacteriaceae
,
Staphylococcus aureus
, yeast and mold) in chicken fillet (P < 0.05). The results of the chemical analysis showed that the coated samples had less peroxide value, thiobarbituric acid, and total volatile basic nitrogen than the control (P < 0.05). At the end of the storage period, the best results were observed in the composite coating containing CEO at 1.5% and were approved by sensory evaluators, thus this study suggests that utilization of this treatment (composite coating containing CEO at 1.5%) can maintain the quality and enhance the shelf life of chicken fillets during refrigeration.</description><subject>Antiinfectives and antibacterials</subject><subject>Antioxidants</subject><subject>Bacteria</subject><subject>Chemical analysis</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chickens</subject><subject>Chitosan</subject><subject>Coating</subject><subject>Coatings</subject><subject>Cuminum</subject><subject>Engineering</subject><subject>Essential oils</subject><subject>Ferula gummosa</subject><subject>Fillets</subject><subject>Food Science</subject><subject>Free radicals</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Microorganisms</subject><subject>Minimum inhibitory concentration</subject><subject>Oils & fats</subject><subject>Original Paper</subject><subject>Poultry</subject><subject>Psychrotrophic bacteria</subject><subject>Refrigeration</subject><subject>Scavenging</subject><subject>Shelf life</subject><subject>Thiobarbituric acid</subject><subject>Yeasts</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9UU1LLDEQDKKgrP4BT4F3Hs3XzGyOIn6B4EXPIZPp7LbOJPuSLOov8m--6Mrz5qHopqnqgipCTjk744z155nzTquGCdEwLnTbqD1yJLiWjeJS7f_fRXdITnJ-Zoxx3ivVySPycREKxjccbSjUhrGi4IwuxQHtRN3aJusKJMwFXabR1xOWmG34Yq_sNNiwnemqwsV5EzMWqJstGFYUg4tpE5MtMNJXLGvqtjMGCjlD9akGESsCLWugeQ2TpxN6-LZxLxCox2mCko_JgbdThpPvuSBP11ePl7fN_cPN3eXFfeOE0qUZteeC95LrgXk_KKk0k0O_XHaeD2KpnfIja3VvR66AtQDeSw-j1L0cZKuFXJA_u7-bFP9uIRfzHLcpVEsjurbVki1rbgsidqyaU84JvNkknG16N5yZz07MrhNTOzFfnRhVRXInypUcVpB-Xv-i-gcb0ZLc</recordid><startdate>20220601</startdate><enddate>20220601</enddate><creator>Aghababaei, Leila</creator><creator>Hasani, Maryam</creator><creator>Shotorbani, Peyman Mahasti</creator><creator>Basti, Afshin Akhondzadeh</creator><creator>Hamedi, Hassan</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0003-1090-5332</orcidid></search><sort><creationdate>20220601</creationdate><title>Antioxidant and antimicrobial characteristics of chitosan and galbanum gum composite coating incorporated with cumin essential oil on the shelf life of chicken fillets</title><author>Aghababaei, Leila ; Hasani, Maryam ; Shotorbani, Peyman Mahasti ; Basti, Afshin Akhondzadeh ; Hamedi, Hassan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c249t-d9f1217319b0ffb434903b7886f1b289c4fd0597ad14e05eeff3fed3973b35923</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Antiinfectives and antibacterials</topic><topic>Antioxidants</topic><topic>Bacteria</topic><topic>Chemical analysis</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chickens</topic><topic>Chitosan</topic><topic>Coating</topic><topic>Coatings</topic><topic>Cuminum</topic><topic>Engineering</topic><topic>Essential oils</topic><topic>Ferula gummosa</topic><topic>Fillets</topic><topic>Food Science</topic><topic>Free radicals</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>Microorganisms</topic><topic>Minimum inhibitory concentration</topic><topic>Oils & fats</topic><topic>Original Paper</topic><topic>Poultry</topic><topic>Psychrotrophic bacteria</topic><topic>Refrigeration</topic><topic>Scavenging</topic><topic>Shelf life</topic><topic>Thiobarbituric acid</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Aghababaei, Leila</creatorcontrib><creatorcontrib>Hasani, Maryam</creatorcontrib><creatorcontrib>Shotorbani, Peyman Mahasti</creatorcontrib><creatorcontrib>Basti, Afshin Akhondzadeh</creatorcontrib><creatorcontrib>Hamedi, Hassan</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Aghababaei, Leila</au><au>Hasani, Maryam</au><au>Shotorbani, Peyman Mahasti</au><au>Basti, Afshin Akhondzadeh</au><au>Hamedi, Hassan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antioxidant and antimicrobial characteristics of chitosan and galbanum gum composite coating incorporated with cumin essential oil on the shelf life of chicken fillets</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2022-06-01</date><risdate>2022</risdate><volume>16</volume><issue>3</issue><spage>1820</spage><epage>1833</epage><pages>1820-1833</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>In this study, an edible composite coating of chitosan and galbanum gum containing cumin essential oil (CEO) was used to increase the shelf life of chicken fillets during a 12-day refrigeration period (4 ± 1 °C). In order to achieve the optimal concentration of essential oil, antioxidant (free radical scavenging DPPH) and antimicrobial properties (MIC and MBC values) were determined. Then, chicken fillet coated with chitosan and galbanum gum (individually and in combination), and different concentrations of CEO (0.75 and 1.5%) was periodically evaluated chemically, microbiologically and sensory. IC50 values of DPPH free radical was to 45.32 μg/ml for CEO, and MIC and MBC values for different bacteria were 37.15–5.25 and 50–25 μg/ml, respectively. As results of coated chicken fillets showed that the composite coating with CEO effectively inhibited microbial load (total bacterial counts, psychrotrophic bacteria, lactic acid bacteria,
Pseudomonas
spp.,
Enterobacteriaceae
,
Staphylococcus aureus
, yeast and mold) in chicken fillet (P < 0.05). The results of the chemical analysis showed that the coated samples had less peroxide value, thiobarbituric acid, and total volatile basic nitrogen than the control (P < 0.05). At the end of the storage period, the best results were observed in the composite coating containing CEO at 1.5% and were approved by sensory evaluators, thus this study suggests that utilization of this treatment (composite coating containing CEO at 1.5%) can maintain the quality and enhance the shelf life of chicken fillets during refrigeration.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-022-01295-4</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0003-1090-5332</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Antiinfectives and antibacterials Antioxidants Bacteria Chemical analysis Chemistry Chemistry and Materials Science Chemistry/Food Science Chickens Chitosan Coating Coatings Cuminum Engineering Essential oils Ferula gummosa Fillets Food Science Free radicals Lactic acid Lactic acid bacteria Microorganisms Minimum inhibitory concentration Oils & fats Original Paper Poultry Psychrotrophic bacteria Refrigeration Scavenging Shelf life Thiobarbituric acid Yeasts |
| title | Antioxidant and antimicrobial characteristics of chitosan and galbanum gum composite coating incorporated with cumin essential oil on the shelf life of chicken fillets |
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