Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets

作者：Noori, Soheila; Zeynali, Fariba^*; Almasi, Hadi

来源：Food Control, 2018, 84: 312-320.

DOI：10.1016/j.foodcont.2017.08.015

• Chicken breast
• Edible coating
• Ginger essential oil
• Nanoemulsion
• Shelf life extension

Nanoemulsion-based edible sodium caseinate coating containing ginger essential oil (GEO) (3 and 6% wt) was applied onto chicken breast fillet to extend its shelf life. GC-MS analysis showed that the most components of GEO were alpha-zingiberene (24.96%) and then beta-sesquiphellandrene (12.74%). Comparison between conventional emulsion and nanoemulsion-based coatings was applied by particle size, polydispersity index and zeta-potential analyses. Antibacterial potential of active coatings was more than their antioxidant activity and it was significantly (p < 0.05) increased when nanoemulsion was fabricated. Nanoemulsion based edible coatings with 6% of GEO nanoemulsion caused to significant decrease. of total aerobic psychrophilic bacteria of refrigerated chicken fillets during 12 days. The effect of GEO on TBARS levels of fillets was not significant. The lowest color difference and cooking loss were obtained for nanoemulsion coated samples. The highest total acceptance was recorded for coated fillets with 6% of GEO nanoemulsion during storage. Generally the GEO nanoemulsion was more effective than its conventional emulsion in extending the durability of chicken breast fillets.

• 出版日期2018-2