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Study the antimicrobial effects of chitosan-based edible film containing the Trachyspermum ammi essential oil on shelf-life of chicken meat

Fatemeh Karimnezhad, Vadood Razavilar, Amir Ali Anvar, Soheyl Eskandari
  • Fatemeh Karimnezhad
    Department of Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran, Islamic Republic of
  • Vadood Razavilar
    Department of Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran, Islamic Republic of | phd.farhad@yahoo.com
  • Amir Ali Anvar
    Department of Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran, Islamic Republic of
  • Soheyl Eskandari
    National Nutrition and Food Technology Research Institute (NNFTRI), Shahid Behesti University of Medical Sciences - Food and Drug Laboratory Research Center (FDLRC), Food and Drug Administration (FDA) - Ministry of Health and Medical Education (MoH+ME), Tehran, Iran, Islamic Republic of

Abstract

Packaging using chitosan-based edible films incorporated with natural essential oils is a safe and economic way to increase the shelf-life and acceptability of food products and especially chicken meat. Trachyspermum ammi is a natural medicinal plant with high antimicrobial effects cultivated in Iran. The present research was done to study the antimicrobial effects of chitosan-based edible film containing T. ammi essential oil on shelf-life of chicken meat. T. ammi fruits were collected and dried. Essential oil was extracted from plants using the Clevenger’s apparatus. High molecular weight chitosan with 1% and 2% concentrations of T. ammi essential oil were used for coating of chicken fillets. Treatments were stored at 4°C for 12 days. Count of the total aerobic, total psychrophilic and coliform bacteria had ranges of 3.8±0.25 to 8.32±0.26, 4±0.23 to 8.65±0.28 and 1.8±0.09 to 5.62±0.16 CFU/g during the storage period. Antimicrobial effects were significantly increased with the incorporation of T. ammi essential oil (P<0.05). Antimicrobial effects were also depended on the concentration of T. ammi essential oil (P<0.05). Chitosan film incorporated with 2% T. ammi essential oil had the highest inhibitory effects on total aerobic, total psychrophilic and coliform bacteria (P<0.05). Our results pointed out that the incorporation of T. ammi essential oil at 2% concentration has potential for using the developed chitosan edible film as an active packaging of chicken meat.

Keywords

Chitosan edible film, Trachyspermum ammi, Essential oil, Coating, Chicken meat, Shelf-life

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Submitted: 2017-05-14 20:26:50
Published: 2017-11-22 15:25:55
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Copyright (c) 2017 Fatemeh Karimnezhad, Vadood Razavilar, AmirAli Anvar, Soheyl Eskandari

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