Sensory Evaluation of Baked Chicken Wrapped with Antimicrobial Apple and Tomato Edible Films Formulated with Cinnamaldehyde and Carvacrol

Abstract

The addition of plant essential oils to edible films and coatings has been shown to protect against bacterial pathogens and spoilage while also enhancing sensory properties of foods. This study evaluated the effect of adding 0.5 and 0.75% carvacrol (active ingredient of oregano oil) to apple- and tomato-based film-forming solutions and 0.5 and 0.75% cinnamaldehyde (active ingredient of cinnamon oil) to apple-based film-forming solutions on sensory properties of cooked chicken wrapped with these films. Paired preference tests indicated no difference between baked chicken wrapped with tomato and apple films containing 0.5% carvacrol and cinnamaldehyde compared to chicken wrapped with tomato or apple films without the plant antimicrobials. The taste panel indicated a higher preference for carvacrol-containing tomato-coated chicken over the corresponding apple coating. There was also a higher preference for cinnamaldehyde-containing apple films over corresponding carvacrol-containing wrapping. Films containing antibacterial active compounds derived from essential oils can be used to protect raw chicken pieces against bacterial contamination without adversely affecting preferences of wrapped chicken pieces after baking.

Use of Rhodomyrtus tomentosa ethanolic leaf extract for the bio-control of Listeria monocytogenes post-cooking contamination in cooked chicken meat

“…Overall, the results suggest that preference of chicken meat rinsed with the extract may be positively or negatively influenced by incorporation of flavourful components such as black pepper. A similar observation was reported by Du et al (2012); Carvacrol at 0.5% incorporated in edible apple film reduced the preference of wrapped cooked chicken meat, while the same concentration of carvacrol in edible tomato film showed no effect on preference of wrapped cooked chicken meat. Comments from untrained panelists indicated that the extract had a slightly bitter taste on chicken piece surface.…”

Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic

“…It may also be noted in the same figure that starch films are transparent and perhaps, such transparency downgrades the colour attributes of tastemaker powder whilst keeping tea unaffected. Thus, as mentioned earlier for protein and fruit based packaging films (McHugh & Senesi, 2000;Jang et al, 2011;Du et al, 2012) starch based films also have the ability to preserve sensorial attributes of food materials.…”

“…Apple wraps applied on fresh-cut apple slices were more effective than coatings to increase shelf life, reduce moisture loss and browning (McHugh & Senesi, 2000). According to Du et al (2012), paired sensory preference tests indicated no difference between baked chicken wrapped with tomato and apple films containing 0.5% plant antimicrobials, such as carvacrol and cinnamaldehyde, compared to chicken wrapped with tomato or apple films without antimicrobials added. Reports on the retention/loss of sensory attributes of foods packed in starch based films is absent.…”

Relaxant effect of carvacrol, citronellal and p-cymene, monoterpenes present in Thymus and Cymbopogon species, in guinea-pig trachea: A comparative study

“…Monoterpenes are mostly used in industry to mask odors (Osada et al, 2013), scents for all purposes, food additive (Yu et al, 2012), flavor adjuvant (Fukumoto et al, 2006;Heck, 2010), pharmaceutical adjuvants (Narishetty and Panchagnula, 2004) and as active ingredients in some ointments or topical creams used to relieve symptoms of chest congestion, cough and asthma (Abanses et al, 2009;Ando et al, 1993). Despite these applications, the monoterpenes have several biological activities but the microbial activity is highlighted for many of them, such as thymol (Perez-Alfonso et al, 2012), eugenol (Pei et al, 2009;Sleha et al, 2012;Veras et al, 2012), cinnamaldehyde (Du et al, 2012), alpha-pinene (Sartorelli et al, 2007), limonene (Di Pasqua et al, 2006), trans-cinnamaldehyde, perillaldehyde, citral, eugenol, citronellal (Sato et al, 2006;Sleha et al, 2012), pcymene (Kisko and Roller, 2005;Rattanachaikunsopon and Phumkhachorn, 2010) and carvacrol (Didry et al, 1993).…”