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- Title
Application of pectin/cellulose nanocrystal films loaded with summer savory essential oil as a novel packaging for chicken breast fillets.
- Authors
Tabatabaei, Ali; Ahari, Hamed; Yousefi, Shima; Jannat, Behrooz; Anvar, Seyed Amirali
- Abstract
The degradation of chicken meat during processing, transport, and storage poses a substantial threat to product quality and safety, resulting in undesirable changes and reduced shelf-life. This trend negatively affects both the industry and consumers. Recent studies have focused on deploying decontamination techniques and innovative packaging approaches to address deterioration issues, advance sustainability goals, and reduce waste. Key challenges in chicken fillet packaging involve enhancing antimicrobial properties, integrating recyclable materials, and implementing biodegradable active packaging. This study aims to develop a novel pectin-based nanocomposite film incorporating cellulose nanocrystals (CNC) and summer savory essential oil (SSEO) to enhance the barrier properties and prolong the shelf-life of chicken fillets. Samples containing 2% CNC and 1% SSEO exhibited a zeta potential of -24.33 mV, an average droplet size of 98 nm, and a polydispersity index (PDI) of 0.392. The structural properties and crystallinity of the films were characterized using FTIR and XRD spectroscopies, while SEM images confirmed the compatibility of SSEO and CNC within the pectin matrix. Thermal properties were assessed via DSC analysis. The addition of CNC and SSEO reduced the solubility of composite films, with water solubility (WS) values of pectin-CNC and pectin-SSEO at 81.10% and 77.63%, respectively. The water vapor permeability (WVP) value of neat pectin significantly decreased from 4.73 × 10− 12 to 3.64 × 10− 12 with the addition of 1% SSEO, while the tensile strength (TS) value decreased significantly from 0.112 N/cm2 to 0.079 N/cm2. The melting temperature (Tm) of nanocomposite pectin films increased from 165.14 °C to 166.63 °C when combining SSEO and CNC. The control sample exhibited a reduced moisture content of approximately 10%, from 75.57 to 65.81% within 14 days, whereas all active packaging samples showed significantly higher moisture content on day 14th. Furthermore, the addition of CNC and SSEO effectively inhibited the growth of psychotropic bacteria. The total plate count (TPC) value for the fillet packaged with pectin-CNC-SSEO was 5.75 log CFU/g, indicating the lowest value on the last day of the storage period. These findings suggest that pectin-CNC-SSEO composite films have the potential to serve as active packaging materials for extending the shelf-life of chicken breast fillets.
- Subjects
CHICKEN as food; PECTINS; ESSENTIAL oils; PACKAGING materials; CELLULOSE nanocrystals; RECYCLABLE material
- Publication
Journal of Food Measurement & Characterization, 2024, Vol 18, Issue 6, p5073
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-024-02557-z