Protective effect of chitosan‐loaded nanoemulsion containing Zataria multiflora Boiss and Bunium persicum Boiss essential oils as coating on lipid and protein oxidation in chill stored turkey breast fillets

Abstract

The present study was conducted to evaluate the lipid and protein oxidation responses of cold stored turkey meat using chitosan-contained nanoemulsions supplemented with the essential oils of two aromatic plants including Zataria multiflora Boiss and Bunium persicum Boiss. Chemical traits such as total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric reactive substances (TBARs), free fatty acids (FFA), fatty acid composition and TC (total carbonyl) of samples were carried out at 4 • C. Moreover, their pH and sensory properties were also determined at the same conditions. The initial value of the TVB-N (2.24 mg N/100 g) reached 20.81 mg N/100 g. TVB-N values achieved for all meat samples were lower than the highest acceptable limit (28-29 mg N/100 g). In all the treatments, PV and TBARs values were increased until day 10, and afterward a decrease was observed until day 20 of storage. TBARs values of the samples (mg MDA/kg) ranged from 1.97 ± 0.04 to 4.48 ± 0.39 in CNE + ZEO 1% to 2.72 ± 0.32 to 6.66 ± 0.21 in CON at zero time and day 5, respectively. FFA and TC were enhanced at a slower rate in the treated samples. The most efficient treatment against chemical deterioration was found to be CNE + ZEO 1%. Chitosan and sonicated chitosan treatments had the highest color score and lowest odor score at zero time. The obtained results suggested coating turkey meat fillets with ZEO and BEO as an effective strategy to delay at their chemical deterioration. K E Y W O R D Schemical changes, chitosan, nanoemulsion, shelf life extension, turkey meat Practical Application: The spoilage risk of fresh products is higher than other foods. Turkey meat spoils because of biological reactions such as the oxidation of lipids and protein, the action of endogenous enzymes, and the metabolic activities of microorganisms that end in a short shelf life. The oxidation of lipids not only reduces or retards, but also inhibits by edible coatings. Edible coatings formed from bioactive compounds would effectively provide possibility of active

New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes

“…PUFA/SFA were therefore declined during storage. An earlier study ( Keykhosravy et al, 2021 ) found similar patterns of changes. At the beginning of the storage period, the ω-6 and ω-3 PUFAs, which are the most preferred for nutritional purposes ( D’Angelo et al, 2020 , Kapoor et al, 2021 , Silva et al, 2014 ), were at their maximum amount.…”

“…According to this method, the shrimp is considered acceptable if the sensory score is higher than 5.0. For this purpose, as judges, we selected 27 women and 25 men between the age of 27 to 45 years ( Keykhosravy et al, 2021 , Mohan et al, 2012 ). All panelists had a history in assessment of seafood before at University of Tehran, linked in other study exhibited by Noori, Zeynali, and Almasi (2018) .…”

Novel antimicrobial/antioxidant Eremurus luteus root gum coating containing rosemary essential oil nanoemulsions for extension of chicken meat shelf life

“…In Zhou et al ( 2021 ) research, the TBA values in chicken samples after covering with konjac glucomannan/carrageenan coating containing camellia oil ranged from 0.69 to 1.4 after 10 days of cold storage. Keykhosravy et al ( 2022 ) observed different reduction of TBA index after adding 1% (v/v) of Zataria multiflora Boiss (17.3%) and Bunium persicum Boiss (7.03%) EOs nanoemulsions in chitosan coatings of turkey breast fillets compared to control sample at the end of 15 days storage at refrigerator.…”

“…Nanoemulsions are emulsions with particle sizes in the range of 2–200 nm that produced by high‐energy or low‐energy emulsification methods (McClements & Rao, 2011 ). Recently, some bio‐based coatings containing nanoemulsion of EOs have indicated good antimicrobial activity on different food surfaces such as chitosan/ carvacrol nanoemulsions (Severino et al, 2015 ), alginate/citrus EO nanoemulsions (Das et al, 2020 ), sodium caseinate/ginger EO nanoemulsions (Noori et al, 2018 ), pullulan/cinnamon EO nanoemulsions (Chu et al, 2020 ), and chitosan/ Zataria multiflora Boiss or Bunium persicum Boiss EO nanoemulsions (Keykhosravy et al, 2022 ).…”

Effect of Alginate Coating Enriched with Postbiotics Derived from Bifidobacterium bifidum Strains on Microbial and Physicochemical Quality of Turkey Breast Meat

“…Turkey meat is a source of low fat and cholesterol content, rich protein, minerals such as calcium, phosphorus, potassium, essential amino acids, and vitamins B1, B2, B6, and B12. It also contains high amounts of unsaturated fatty acids and essential fatty acids [2,3]. However, the high nutritional value of meat products creates an ideal environment for spoilage reactions [4].…”