The physical location of antioxidants in oil-in-water emulsions can have significant influence on their free radical scavenging activity and ability to inhibit lipid oxidation. We aimed to determine the effect of the surfactant concentration on the partitioning behavior of tocopherols (α, γ, and δ) in oil-in-water emulsions. Tween 20 (0.1, 0.5, and 1%) increased the partitioning of the tocopherols into the aqueous phase via the formation of Tween 20-tocopherol comicelles. Partitioning behavior of antioxidants was dependent upon the number of methyl groups and, thus, polarity of the tocopherols. δ-Tocopherol (one methyl group) exhibited the most partitioning into the aqueous phase, while α-tocopherol (three methyl groups) had the lowest partitioning. Lipid oxidation studies showed that the antioxidant activity of δ- and α-tocopherols was enhanced by adding Tween 20 to oil-in-water emulsions. This work suggests that surfactant micelles could increase the antioxidant activity of tocopherols by changing their physical location.

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Effects of different packaging conditions on quality of marinated chicken drumsticks stored at 4C were investigated. Chicken drumsticks were marinated and packaged in vacuum, aerobic or modified atmospheres (M1: 0% O2 + 70% CO2 + 30% N2 and M2: 5% O2 + 70% CO2 + 25% N2). Microbial (total viable count, lactic acid bacteria, yeasts and molds), chemical (thiobarbituric acid‐reactive substances, pH) and sensory analyses (odor, color, texture, flavor, overall acceptability) were conducted during storage. Modified atmosphere packaging (MAP) decreased yeast and mold, lactic acid bacteria and total viable counts. Oxidation was inhibited by reduced O2 and elevated CO2 in the packages. There was no significant difference between the effects of modified atmosphere packages containing 0% O2 (M1) and 5% O2 (M2) on microbial counts and lipid oxidation. The overall quality of marinated chicken drumsticks was maintained best with MAP (both M1 and M2) during 15‐day refrigerated storage. Practical Applications Marinated chicken meat is a popular product among consumers. Developing methods to increase shelf life and overall safety/quality is required for its commercial production. In this study, use of modified atmosphere packaging (MAP) in marinated chicken drumsticks was studied for maintenance of quality and shelf‐life extension. An extended storage life of marinated chicken drumsticks was obtained through packaging under reduced O2 (0–5%) plus elevated CO2 (70%) concentrations. Our study has clearly shown that the MAP can maintain microbial, chemical and sensorial quality of marinated chicken drumsticks effectively during 15‐day refrigerated storage.

Alternative and cost‐effective decontamination methods for dehydrated herbs and spices are subject of interest in industry. In this work, a fluidized bed ultraviolet (UV‐C) system was tested for decontamination of dehydrated thyme. The samples were exposed to UV‐C radiation at 254 nm at 25.7, 51.4, 102.8, and 205.6 J/cm2 delivered at an intensity of 26.7 mW/cm2. UV‐C at 205.6 J/cm2 resulted in 1.8, 1.3, and 0.3 log cfu/g reductions in total aerobic mesophilic bacteria, total yeast/mold, and Bacillus cereus, respectively. Total phenolic content, total antioxidant activity, moisture content, and the sensory attributes were not affected by the UV‐C treatments. UV‐C caused a small increase in L* and a* values but these changes were not detected in sensory evaluation. In conclusion, UV‐C treatment up to 205.6 J/cm2 applied in a fluidized bed setting can potentially be used in decontamination of thyme without adverse effects on quality. Practical applications UV‐C radiation is a widely used effective technology to reduce the microbial load on various surfaces, liquids, and air environments. In this study, the potential of a fluidized bed UV system was explored to reduce natural microbial load of thyme. The results indicated that UV‐C application may be an effective technology for decreasing the microbial load of thyme without inducing significant changes to the physical, chemical, and sensorial quality, therefore it has a potential as an alternative method for decontamination of thyme and similar herbs and spices industrially.