Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat

Abstract

Fabrication of active PET films assembled with antimicrobial chitosan and alginate coatings incorporating black cumin oil(BCO) was performed by layer-by-layer(LbL) technique and effect of active packaging film on quality and shelf-life of chicken breast meats stored at 4 °C for 5 days was investigated. Multilayer films were characterized in terms of surface morphology, color, thickness, and antimicrobial activity. Incorporation of BCO into film demonstrated antimicrobial activity against Staphylococcus aureus and Escherichia coli, and spherical particles on surface profile. Changes in weight loss, color, pH, total aerobic mesophilic(TAMC), and psychrotrophic bacteria counts(PBC) of chicken meat, packaged in trays containing antimicrobial films, were observed. Increase in pH values was higher in control samples than samples packaged with antimicrobial film during storage. Samples stored in active packaging had slightly lower TAMC and PBC compared to control samples. Results indicated that active film containing BCO has the potential to maintain safety and quality of chicken meat. packaging of chicken meat. Essential oils from ginger (Noori, Zeynali, & Almasi, 2018), clove (Mulla et al., 2017), rosemary (Sirocchi et al., 2017), basil, and thyme (Sharma et al., 2017) have indicated antimicrobial effects in the shelf-life of chicken meat. Antimicrobial and antioxidant activities are primarily considered for selection of an essential oil in food packaging. However, the aromatic compounds in the essential oil are another consideration in terms of sensory quality and these compounds limit the amount of essential oil which is used in active packaging due to the effect on sensory properties of food product. As an example, researchers found 9 essential oils with high antimicrobial activity, but four of all namely, clove oil, holy basil oil, cassia oil, and thyme oil have limited utilizable/applicable concentration from sensory point of view (Sharma et al., 2017). In contrast, black cumin oil, with a mild flavour, is widely used for flavouring of foods as a spice (Bourgou, Pichette, Marzouk, & Legault, 2010).Black cumin is known for its nutritional value, functional and pharmaceutical properties such as antimicrobial, anti-inflammatory, anticancer, antihypertensive, and antidiabetic (Ghosheh, Houdi, & Crooks, 1999). Black cumin seeds and oil have been commonly utilized in nutritional and pharmaceutical applications as a natural remedy (Bourgou et al., 2010). The seeds have been used for many diseases such as asthma, bronchitis, influenza, cough, headache and rheumatism (Ramadan, 2016). Traditionally, it is consumed as an ingredient in

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