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Active packaging nanocomposite gelatin-based films as a carrier of nano TiO2 and cumin essential oil: the effect on quality parameters of fresh chicken

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Abstract

The present study was aimed to extend the shelf life of chicken by the application of gelatin (GE)-based films containing 1% TiO2 nanoparticles (GE + TiO2), 2% cumin essential oil (GE + CEO), and 1% TiO2 + 2% CEO (GE + TiO2 + CEO). For this purpose, the microbial [total viable count, total Enterobacteriaceae, total lactic acid bacteria, L. monocytogenes, and Pseudomonas spp.] properties of chicken samples were evaluated at 4 °C during 24 days. Besides, the physicochemical [pH, total volatile base-nitrogen (TVBN), peroxide value, and thiobarbituric acid reactive substances (TBA)] properties of chicken samples were also measured. The plain and (nano)composite films slowed down the growth trend of examined bacteria (about 3 log cycle reduction after 24 days). In this regard, the L. monocytogenes population growth was inhibited during 24 days. According to the antimicrobial tests results, the antimicrobial activity of GE + TiO2 + CEO was higher than GE + TiO2, GE + CEO, and GE, respectively. The samples packed in (nano)composite films showed lower lipid oxidation and TVBN values than that of the control. Meanwhile, higher sensory scores and shelf life were obtained for these samples from 4 to 12 days. The effect of CEO in the reduction of oxidation was higher than that of TiO2. Overall, all the used films, even the plain GE film, could effectively improve all quality parameters of chicken, which was more pronounced in GE + TiO2 + CEO. The results of this study showed the potential use of these (nano)composite edible films to prolong the shelf life of fresh meat.

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Acknowledgements

The study was approved by the Ethics Committee of Azad University of Yasooj prior to the test.

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Authors and Affiliations

  1. Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran

    Mehran Sayadi, Sedigheh Amiri & Mohsen Radi

  2. Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran

    Sedigheh Amiri & Mohsen Radi

  3. Sustainable Agriculture and Food Security Research Group, Yasooj Branch, Islamic Azad University, Yasooj, Iran

    Mehran Sayadi, Sedigheh Amiri & Mohsen Radi

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Sayadi, M., Amiri, S. & Radi, M. Active packaging nanocomposite gelatin-based films as a carrier of nano TiO2 and cumin essential oil: the effect on quality parameters of fresh chicken. Food Measure 16, 420–430 (2022). https://doi.org/10.1007/s11694-021-01169-1

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