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Nanoparticles of chitosan and oregano essential oil: application as edible coatings on chicken patties

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Abstract

The dense nutritional structure of meat predisposes it to microbial spoilage and oxidative changes. Thus, the present study evaluated the antimicrobial and antioxidant effect of the edible coating of nanoparticles of chitosan and oregano essential oil on the quality and shelf-life of chicken patties. Total four types of edible coatings were prepared, viz. T1:0.3% chitosan; T2:0.3% chitosan incorporated with 0.3% v/v oregano essential oil; T3:0.3% chitosan nanoparticles and T4: nanoparticles of 0.3% chitosan incorporated with 0.3% v/v oregano essential oil which were characterized by UV–visible spectrophotometry, particle size analysis and High-Resolution Transmission Electron Microscopy (HR-TEM). The chicken patties were dipped in developed edible coatings and evaluated for quality parameters at five days interval during refrigeration storage (4 ± 1 °C). The results indicated significantly (P < 0.05) improved physicochemical, microbiological, Hunter colour and sensory parameters in treatments than in control. Among the treatments, quality parameters were significantly enhanced in T4 than in other treatments. The results revealed that T3 and T4 had an improved shelf life of about 25 days while T1 and T2 had a shelf life of 15 and 20 days, respectively, but control spoiled on the 10th day of refrigeration storage.

Graphical abstract

Edible coating of nanoparticles of chitosan alone (T3) as well as chitosan incorporated with incorporated with oregano essential (T4) oil were prepared and characterized by HR-TEM and UV–Vis Spectrophotometry. UV–Vis Spectrophotometry revealed that T3 and T4 had the absorption maximum of 209 nm and 276 nm, respectively. HR-TEM revealed that (T4) had a spherical shape, with average size ranging from 100 to 200 nm while (T3) had a smaller size ranging from 80 to 100 nm, with a rough surface having a dense structure. Upon coating of chicken patties with edible coatings, a significant improvement was observed in the quality and shelf-life of chicken patties than control during refrigeration storage (4±1 °C).

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Acknowledgements

The authors acknowledge the Department of Veterinary Public Health and Department of Veterinary Physiology for their help to carry out this research work.

Funding

The authors acknowledge the funds provided through the project entitled “Centre of Excellence for Advanced Research on Animal Food Safety” under World Bank funded ICAR-NAHEP-CAAST Project.

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Authors and Affiliations

  1. Department of Livestock Products Technology, Mumbai Veterinary College, Mumbai, India

    Eshwari Sonar & V. H. Shukla

  2. Department of Veterinary Public Health, Mumbai Veterinary College, Mumbai, India

    V. M. Vaidya & R. J. Zende

  3. Department of Veterinary Physiology, Mumbai Veterinary College, Mumbai, India

    S. D. Ingole

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  1. Eshwari Sonar
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  2. V. H. Shukla
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  3. V. M. Vaidya
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  4. R. J. Zende
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  5. S. D. Ingole
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Contributions

ES performed the research work. VHS was responsible for designing the work and wrote the manuscript. VMV provided the guidance and edited the manuscript. RJY provided guidance for conducting the research work and edited the manuscript. SDI provided the facilities for conducting the research work and edited the manuscript. The corresponding author i.e. VHS ensures that all the information provided in the manuscript are correct and agreed by all the authors. The manuscript was written through equal contributions of all authors. All authors have given approval to the final version of the manuscript.

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Correspondence to V. H. Shukla.

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All ethical guidelines were followed while conducting the research. Further, no animal experimentation was involved during the study.

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Sonar, E., Shukla, V.H., Vaidya, V.M. et al. Nanoparticles of chitosan and oregano essential oil: application as edible coatings on chicken patties. J Food Sci Technol 60, 2868–2880 (2023). https://doi.org/10.1007/s13197-023-05804-1

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