Effects of chitosan coating enriched with Syzygium aromaticum essential oil on quality and shelf‐life of chicken patties

Abstract

The growing awareness about the harmful effects of synthetic preservatives and antioxidants is pressurizing the meat industry to look for the alternative use of natural preservatives and antioxidants in meat products. The younger generation is tending toward minimally processed foods preserved with natural ingredients rather than by using harmful synthetic preservatives which has given the rise to a new trend called "green consumerism" in the food industry (Imran et al., 2012). Microbial growth on food surfaces is a major cause of spoilage and edible coating and films in combination with natural preservatives can inhibit the surface microbial growth. The ability of any substance as coating material depends on its suitability as a barrier for the entry of microbes and its antioxidant as well as antimicrobial capacity (Kanatt, Rao, Chawla, & Sharma, 2013). Edible coatings offer various functions viz. decreased microbial growth, reduced fat oxidation, decreased moisture retardation and textural changes, reduced-fat uptake, reduction of undesirable chemical, and enzymatic changes and prevention of aroma loss (Dragich & Krochta, 2009;

Clove Essential Oil (Syzygium aromaticum L. Myrtaceae): Extraction, Chemical Composition, Food Applications, and Essential Bioactivity for Human Health

“…Mechanisms behind the antioxidant properties of CEO include transition metal binding, inhibition of chain reactions, breakdown of hydroperoxides, and interaction with free radicals. CEO has been applied to white shrimp, salmon burgers, fish fillets, ground beef, chicken patties, and chicken breast meat during refrigerated or frozen storage [60,63,67,70,[73][74][75]. Films fortified with CEO can reduce the loss of weight, water activity, lipid oxidation, color change, and microorganism growth in foods of animal origin for up to 45 days if heat-treated and 12 days if refrigerated [61,68,70].…”

Green Coating Polymers in Meat Preservation

“…Meat-processing industries are also showing greater interest in natural-origin edible coatings for packaging applications of meat to preserve their products against microbial Meat-processing industries are also showing greater interest in natural-origin edible coatings for packaging applications of meat to preserve their products against microbial contamination, hence improving shelf-life [175,176]. For example, some studies incorporated chicory extract oil (CEO) into Lepidium perfoliatum seed mucilage to prepare CEO-loaded edible films for beef slices [140].…”

Clove Essential Oil–Hydroxypropyl-β-Cyclodextrin Inclusion Complexes: Preparation, Characterization and Incorporation in Biodegradable Chitosan Films

“…The results showed that the films decreased the deterioration rate as well as the microbial counts of the tested food samples [22]. In an analogous work, Shukla et al proved that chitosan edible films containing CEO significantly improved the quality and shelf-life of chicken products [23]. Moreover, essential oils have also been incorporated in chitosan films for pharmaceutical and biomedical applications.…”