The Effect of Chitosan Coating Along with Essential Oil (Ferula gummosa Boiss) on the Quality Properties of Chicken Breast
Subject Areas : Microbiology
1 - Assistant Professor of the Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran.
Keywords: Chitosan, Shelf Life, chicken breast, Edible coating, Essential Oil, Ferula gummosa Boiss,
Abstract :
Introduction: Using food coatings containing essential oils with antioxidant and antibacterial properties helps to increase the shelf-life of meat products. This study investigated the effect of chitosan coating with different concentrations of Barijah essential oil (0.25, 0.5, 1, and 2%) on the quality of chicken breast during 12 days of cold storage.Materials and Methods: First, the antibacterial properties of Barijah essential oil were measured, and then after coating the chicken breasts, the qualitative properties namely color, bacteriological, and general acceptance characteristics were evaluated.Results: The results showed Barijah essence was more effective on Bacillus cereus bacteria than Escherichia coli (p<0.05). Coating the samples significantly improved the moisture and pH characteristics of chicken breast (p<0.05). The coating slowed down lipid oxidation and the formation of volatile nitrogen compounds in treatment (p<0.05). It also caused the tissue stiffness of the samples to be maintained (p<0.05). The color index showed that the use of coatings caused a decrease in the L* and a* values while the b* value increased (p<0.05). Microbial spoilage in the coated samples was significantly reduced as compared to the control sample (p<0.05). Samples containing 2% Barijah essence had better results than other treatments in all tests (p<0.05). The acceptability of the treatment containing 1 and 2% Barig essence was the same and higher than other treatments (p<0.05).Conclusion: The results showed that using chitosan with in essential oil of Barijah as a natural preservative increases the shelf life of meat products.
References:
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Afshar Mehrabi, F., Sharifi, A. & Ahvazi, M. (2021). Effect of chitosan coating containing Nepeta pogonosperma extract on shelf life of chicken fillets during chilled storage. Food Science & Nutrition, 9(8), 4517-4528. https://doi.org/10.1002/fsn3.2429
Akhavan‐Mahdavi, S., Mirzazadeh, M., Alam, Z. & Solaimanimehr, S. (2023). The effect of chitosan coating combined with cold plasma on the quality and safety of pistachio during storage. Food Science & Nutrition. https://doi.org/10.1002/fsn3.3355
Ansarifar, E. & Moradinezhad, F. (2022). Encapsulation of thyme essential oil using electrospun zein fiber for strawberry preservation. Chemical and Biological Technologies in Agriculture, 9, 1-11. https://doi.org/10.1186/s40538-021-00267-y
Anon. (2014). Office of Public Health Guidelines, Properties of Chicken Meat, (In Press).
Azhdarzadeh, F. & Hojjati, M. (2016). Chemical composition and antimicrobial activity of leaf, ripe and unripe peel of bitter orange (Citrus aurantium) essential oils. Nutrition and Food Sciences Research, 3(1), 43-50. https://doi.org/ 10.18869/acadpub.nfsr.3.1.43
Bazargani-Gilani, B., Aliakbarlu, J. & Tajik, H. (2015). Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innovative food science & emerging technologies, 29, 280-287. https://doi.org/10.1016/j.ifset.2015.04.007
Buonocore, G. G., Conte, A., Corbo, M. R., Sinigaglia, M. & Del Nobile, M. A. (2005). Mono-and multilayer active films containing lysozyme as antimicrobial agent. Innovative Food Science & Emerging Technologies, 6(4), 459-464. https://doi.org/10.1016/j.ifset.2005.05.006
Byun, J. S., Min, J. S., Kim, I. S., Kim, J. W., Chung, M. S. & Lee, M. (2003). Comparison of indicators of microbial quality of meat during aerobic cold storage. Journal of food protection, 66(9), 1733-1737.
Cai, L., Li, X., Wu, X., Lv, Y., Liu, X. & Li, J. (2014). Effect of chitosan coating enriched with ergothioneine on quality changes of Japanese sea bass (Lateolabrax japonicas). Food and Bioprocess Technology, 7, 2281-2290. https://doi.org/10.4315/0362-028X-66.9.1733
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Fiore, A., Park, S., Volpe, S., Torrieri, E. & Masi, P. (2021). Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application. Food Packaging and Shelf Life, 29, 100708. https://doi.org/10.1016/j.fpsl.2021.100708
Giménez, B., Roncalés, P. & Beltrán, J. A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10), 1154-1159. https://doi.org/10.1002/jsfa.1136
Han, F., Ma, G. Q., Yang, M., Yan, L., Xiong, W., Shu, J. C. & Xu, H. L. (2017). Chemical composition and antioxidant activities of essential oils from different parts of the oregano. Journal of Zhejiang University. Science. B, 18(1), 79. https://doi.org/10.1631/jzus.B1600377
Hashemi, M., Zehi, Z. B., Khanzadi, S., Rezaie, M., Noori, S. M. A. & Afshari, A. (2022). Characteristics and antibacterial effect of chitosan coating Nanoemulsion containing Zataria multiflora and Bunium persicum essential oils against listeria monocytogenes. Jundishapur Journal of Natural Pharmaceutical Products, (In Press). https://doi.org/10.5812/jjnpp-120819
Heydari-Majd, M., Rezaeinia, H., Shadan, M. R., Ghorani, B. & Tucker, N. (2019). The in-vitro inhibitory effect of Barije (Ferula gummosa Boiss) essential oil loaded in Zein electrospun nanofibres on α-glucosidase and α-amylase level. International Journal of Biological Macromolecules, 54 (101290). https://doi.org/10.1016/j.jddst.2019.101290
Huang, M., Wang, H., Xu, X., Lu, X., Song, X. & Zhou, G. (2020). Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken. Food Hydrocolloids, 102, 105576. https://doi.org/10.1016/j.foodhyd.2019.105576
Kang, C., Xiang, Q., Zhao, D., Wang, W., Niu, L. & Bai, Y. (2019). Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water. Journal of food science and technology, 56, 4938-4945. https://doi.org/10.1007/s13197-019-03964-7
Khorshidi, S., Mehdizadeh, T. & Ghorbani, M. (2021). The effect of chitosan coatings enriched with the extracts and essential oils of Elettaria Cardamomum on the shelf-life of chicken drumsticks vacuum-packaged at 4° C. Journal of Food Science and Technology, 58, 2924-2935. https://doi.org/10.1007/s13197-020-04794-8
Jebelli Javan, A. S. H. K. A. N., Ghazvinian, K., Mahdavi, A., Javaheri Vayeghan, A. B. B. A. S., Staji, H. & Ghaffari Khaligh, S. A. H. A. R. (2013). The effect of dietary Zataria multiflora Boiss. essential oil supplementation on microbial growth and lipid peroxidation of broiler breast fillets during refrigerated storage. Journal of Food Processing and Preservation, 37(5), 881-888. https://doi.org/10.1111/j.1745-4549.2012.00714.x
Langroodi, A. M., Tajik, H., Mehdizadeh, T., Moradi, M., Kia, E. M. & Mahmoudian, A. (2018). Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging. Lwt, 98, 372-380. https://doi.org/10.1016/j.lwt.2018.08.063
Lorenzo, J. M., González-Rodríguez, R. M., Sánchez, M., Amado, I. R. & Franco, D. (2013). Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”. Food research international, 54(1), 611-620. https://doi.org/10.1016/j.foodres.2013.07.064
Mahdavi, V., Hosseini, S. E. & Sharifan, A. (2018). Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food science & nutrition, 6(2), 269-279.
https://doi.org/10.1002/fsn3.544
Mendes, C. G., Martins, J. T., Lüdtke, F. L., Geraldo, A., Pereira, A., Vicente, A. A. & Vieira, J. M. (2023). Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservation. Foods, 12(7), 1447. https://doi.org/10.3390/foods12071447
Najafi, M. N., Arianmehr, A. & Sani, A. M. (2020). Preparation of barije (ferula gummosa) essential oil–loaded liposomes and evaluation of physical and antibacterial effect on escherichia coli o157: H7. Journal of food protection, 83(3), 511-517. https://doi.org/10.4315/0362-028X.JFP-19-285
Pateiro, M., Vargas, F. C., Chincha, A. A., Sant'Ana, A. S., Strozzi, I., Rocchetti, G. & Lorenzo, J. M. (2018). Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity. Food Research International, 114, 55-63. https://doi.org/10.1016/j.foodres.2018.07.047
Qiu, L., Zhang, M., Chitrakar, B., Adhikari, B. & Yang, C. (2022). Effects of nanoemulsion-based chicken bone gelatin-chitosan coatings with cinnamon essential oil and rosemary extract on the storage quality of ready-to-eat chicken patties. Food Packaging and Shelf Life, 34, 100933. https://doi.org/10.1016/j.fpsl.2022.100933
Rezaei, F. & Shahbazi, Y. (2018). Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film. LWT, 87, 122-133. https://doi.org/10.1016/j.lwt.2017.08.068
Sanseverino, A. M., Silva, F. M. D., Jones Jr, J. & Mattos, M. (2000). Cohalogenation of limonene, carvomenthene and related unsaturated monoterpenic alcohols. Journal of the Brazilian Chemical Society, 11, 381-386. https://doi.org/10.1590/S0103-50532000000400010
Sayah, M., Kamalinezhad, M., Roustaeian, A. A. H. & BAHRAMI, H. R. (2001). Antiepileptic potential and composition of the fruit essential oil of Ferula gummosa boiss. Med. J, 5, 69-72
Suman, S. P., & Joseph, P. (2013). Myoglobin chemistry and meat color. Annual review of food science and technology, 4, 79-99. https://doi.org/10.1146/annurev-food-030212-182623
Umaraw, P. & Verma, A. K. (2017). Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach. Critical reviews in food science and nutrition, 57(6), 1270-1279. https://doi.org/10.1080/10408398.2014.986563
Valinezhad, N., Talebi, A. F. & Alamdari, S. (2022). Preparation, Characterization, and Antibacterial Effects of Ferula Gummosa Essential Oil–Chitosan (CS-FEO) Nanocomposite. Nanochemistry Research, 7(2), 85-92. https://doi.org/10.22036/NCR.2022.02.004
Wang, W., Zhao, D., Xiang, Q., Li, K., Wang, B. & Bai, Y. (2021). Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage. Lwt, 152, 112376. https://doi.org/10.1016/j.lwt.2021.112376
Xiang, Q., Zhang, R., Fan, L., Ma, Y., Wu, D., Li, K. & Bai, Y. (2020). Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat. Lwt, 126, 109336. https://doi.org/10.1016/j.lwt.2020.109336
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Abdalbeygi, S., Aminzare, M. & Hassanzad Azar, H. (2022). Chitosan edible coating incorporated with resveratrol and Satureja bachtiarica essential oil as natural active packaging: In vitro antibacterial and antioxidant properties, and its impact on the shelf life of fresh chicken fillet and growth of inoculated Escherichia coli O157: H7. International Journal of Food Engineering, 18(10-11), 701-715. https://doi.org/10.1515/ijfe-2022-0138.
Afshar Mehrabi, F., Sharifi, A. & Ahvazi, M. (2021). Effect of chitosan coating containing Nepeta pogonosperma extract on shelf life of chicken fillets during chilled storage. Food Science & Nutrition, 9(8), 4517-4528. https://doi.org/10.1002/fsn3.2429
Akhavan‐Mahdavi, S., Mirzazadeh, M., Alam, Z. & Solaimanimehr, S. (2023). The effect of chitosan coating combined with cold plasma on the quality and safety of pistachio during storage. Food Science & Nutrition. https://doi.org/10.1002/fsn3.3355
Ansarifar, E. & Moradinezhad, F. (2022). Encapsulation of thyme essential oil using electrospun zein fiber for strawberry preservation. Chemical and Biological Technologies in Agriculture, 9, 1-11. https://doi.org/10.1186/s40538-021-00267-y
Anon. (2014). Office of Public Health Guidelines, Properties of Chicken Meat, (In Press).
Azhdarzadeh, F. & Hojjati, M. (2016). Chemical composition and antimicrobial activity of leaf, ripe and unripe peel of bitter orange (Citrus aurantium) essential oils. Nutrition and Food Sciences Research, 3(1), 43-50. https://doi.org/ 10.18869/acadpub.nfsr.3.1.43
Bazargani-Gilani, B., Aliakbarlu, J. & Tajik, H. (2015). Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innovative food science & emerging technologies, 29, 280-287. https://doi.org/10.1016/j.ifset.2015.04.007
Buonocore, G. G., Conte, A., Corbo, M. R., Sinigaglia, M. & Del Nobile, M. A. (2005). Mono-and multilayer active films containing lysozyme as antimicrobial agent. Innovative Food Science & Emerging Technologies, 6(4), 459-464. https://doi.org/10.1016/j.ifset.2005.05.006
Byun, J. S., Min, J. S., Kim, I. S., Kim, J. W., Chung, M. S. & Lee, M. (2003). Comparison of indicators of microbial quality of meat during aerobic cold storage. Journal of food protection, 66(9), 1733-1737.
Cai, L., Li, X., Wu, X., Lv, Y., Liu, X. & Li, J. (2014). Effect of chitosan coating enriched with ergothioneine on quality changes of Japanese sea bass (Lateolabrax japonicas). Food and Bioprocess Technology, 7, 2281-2290. https://doi.org/10.4315/0362-028X-66.9.1733
Chouliara, E., Karatapanis, A., Savvaidis, I. N. & Kontominas, M. G. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 C. Food microbiology, 24(6), 607-617. https://doi.org/10.1007/s11947-013-1215-4
Cullere, M., Dalle Zotte, A., Tasoniero, G., Giaccone, V., Szendrő, Z., Szín, M. & Matics, Z. (2018). Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage. Meat Science, 141, 36-43. https://doi.org/10.1016/j.fm.2006.12.005
El Bayomi, R. M., Shata, R. H. & Mahmoud, A. F. A. (2023). Effects of edible chitosan coating containing Salvia rosmarinus essential oil on quality characteristics and shelf-life extension of rabbit meat during chilled storage. Journal of Food Measurement and Characterization, 17(3), 2464-2474. https://doi.org/10.1007/s11694-023-01804-z
Fattahian, A., Fazlara, A., Maktabi, S., Pourmahdi, M. & Bavarsad, N. (2022). The effects of chitosan containing nano-capsulated Cuminum cyminum essential oil on the shelf-life of veal in modified atmosphere packaging. Journal of Food Measurement and Characterization, 16(1), 920-933. https://doi.org/10.1007/s11694-021-01213-0
Farokhzad, P., Dastgerdi, A. A. & Nimavard, J. T. (2023). The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage. Journal of Food Processing and Preservation, 2023. https://doi.org/10.1155/2023/8381828
Fazeli-Nasab, B., Valizadeh, M., Hassanzadeh, M. A. & Beigomi, M. (2021). Evaluation of the antimicrobial activity of olive and rosemary leave extracts prepared with different solvents against antibiotic-resistant Escherichia coli. International Journal of Infection, 8(3). https://doi.org/10.5812/iji.114498
Fiore, A., Park, S., Volpe, S., Torrieri, E. & Masi, P. (2021). Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application. Food Packaging and Shelf Life, 29, 100708. https://doi.org/10.1016/j.fpsl.2021.100708
Giménez, B., Roncalés, P. & Beltrán, J. A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10), 1154-1159. https://doi.org/10.1002/jsfa.1136
Han, F., Ma, G. Q., Yang, M., Yan, L., Xiong, W., Shu, J. C. & Xu, H. L. (2017). Chemical composition and antioxidant activities of essential oils from different parts of the oregano. Journal of Zhejiang University. Science. B, 18(1), 79. https://doi.org/10.1631/jzus.B1600377
Hashemi, M., Zehi, Z. B., Khanzadi, S., Rezaie, M., Noori, S. M. A. & Afshari, A. (2022). Characteristics and antibacterial effect of chitosan coating Nanoemulsion containing Zataria multiflora and Bunium persicum essential oils against listeria monocytogenes. Jundishapur Journal of Natural Pharmaceutical Products, (In Press). https://doi.org/10.5812/jjnpp-120819
Heydari-Majd, M., Rezaeinia, H., Shadan, M. R., Ghorani, B. & Tucker, N. (2019). The in-vitro inhibitory effect of Barije (Ferula gummosa Boiss) essential oil loaded in Zein electrospun nanofibres on α-glucosidase and α-amylase level. International Journal of Biological Macromolecules, 54 (101290). https://doi.org/10.1016/j.jddst.2019.101290
Huang, M., Wang, H., Xu, X., Lu, X., Song, X. & Zhou, G. (2020). Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken. Food Hydrocolloids, 102, 105576. https://doi.org/10.1016/j.foodhyd.2019.105576
Kang, C., Xiang, Q., Zhao, D., Wang, W., Niu, L. & Bai, Y. (2019). Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water. Journal of food science and technology, 56, 4938-4945. https://doi.org/10.1007/s13197-019-03964-7
Khorshidi, S., Mehdizadeh, T. & Ghorbani, M. (2021). The effect of chitosan coatings enriched with the extracts and essential oils of Elettaria Cardamomum on the shelf-life of chicken drumsticks vacuum-packaged at 4° C. Journal of Food Science and Technology, 58, 2924-2935. https://doi.org/10.1007/s13197-020-04794-8
Jebelli Javan, A. S. H. K. A. N., Ghazvinian, K., Mahdavi, A., Javaheri Vayeghan, A. B. B. A. S., Staji, H. & Ghaffari Khaligh, S. A. H. A. R. (2013). The effect of dietary Zataria multiflora Boiss. essential oil supplementation on microbial growth and lipid peroxidation of broiler breast fillets during refrigerated storage. Journal of Food Processing and Preservation, 37(5), 881-888. https://doi.org/10.1111/j.1745-4549.2012.00714.x
Langroodi, A. M., Tajik, H., Mehdizadeh, T., Moradi, M., Kia, E. M. & Mahmoudian, A. (2018). Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging. Lwt, 98, 372-380. https://doi.org/10.1016/j.lwt.2018.08.063
Lorenzo, J. M., González-Rodríguez, R. M., Sánchez, M., Amado, I. R. & Franco, D. (2013). Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”. Food research international, 54(1), 611-620. https://doi.org/10.1016/j.foodres.2013.07.064
Mahdavi, V., Hosseini, S. E. & Sharifan, A. (2018). Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food science & nutrition, 6(2), 269-279.
https://doi.org/10.1002/fsn3.544
Mendes, C. G., Martins, J. T., Lüdtke, F. L., Geraldo, A., Pereira, A., Vicente, A. A. & Vieira, J. M. (2023). Chitosan coating functionalized with flaxseed oil and green tea extract as a bio-based solution for beef preservation. Foods, 12(7), 1447. https://doi.org/10.3390/foods12071447
Najafi, M. N., Arianmehr, A. & Sani, A. M. (2020). Preparation of barije (ferula gummosa) essential oil–loaded liposomes and evaluation of physical and antibacterial effect on escherichia coli o157: H7. Journal of food protection, 83(3), 511-517. https://doi.org/10.4315/0362-028X.JFP-19-285
Pateiro, M., Vargas, F. C., Chincha, A. A., Sant'Ana, A. S., Strozzi, I., Rocchetti, G. & Lorenzo, J. M. (2018). Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity. Food Research International, 114, 55-63. https://doi.org/10.1016/j.foodres.2018.07.047
Qiu, L., Zhang, M., Chitrakar, B., Adhikari, B. & Yang, C. (2022). Effects of nanoemulsion-based chicken bone gelatin-chitosan coatings with cinnamon essential oil and rosemary extract on the storage quality of ready-to-eat chicken patties. Food Packaging and Shelf Life, 34, 100933. https://doi.org/10.1016/j.fpsl.2022.100933
Rezaei, F. & Shahbazi, Y. (2018). Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film. LWT, 87, 122-133. https://doi.org/10.1016/j.lwt.2017.08.068
Sanseverino, A. M., Silva, F. M. D., Jones Jr, J. & Mattos, M. (2000). Cohalogenation of limonene, carvomenthene and related unsaturated monoterpenic alcohols. Journal of the Brazilian Chemical Society, 11, 381-386. https://doi.org/10.1590/S0103-50532000000400010
Sayah, M., Kamalinezhad, M., Roustaeian, A. A. H. & BAHRAMI, H. R. (2001). Antiepileptic potential and composition of the fruit essential oil of Ferula gummosa boiss. Med. J, 5, 69-72
Suman, S. P., & Joseph, P. (2013). Myoglobin chemistry and meat color. Annual review of food science and technology, 4, 79-99. https://doi.org/10.1146/annurev-food-030212-182623
Umaraw, P. & Verma, A. K. (2017). Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach. Critical reviews in food science and nutrition, 57(6), 1270-1279. https://doi.org/10.1080/10408398.2014.986563
Valinezhad, N., Talebi, A. F. & Alamdari, S. (2022). Preparation, Characterization, and Antibacterial Effects of Ferula Gummosa Essential Oil–Chitosan (CS-FEO) Nanocomposite. Nanochemistry Research, 7(2), 85-92. https://doi.org/10.22036/NCR.2022.02.004
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