Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets

• Published in: Food control Vol. 84; pp. 312 - 320
• Main Authors: Noori, Soheila, Zeynali, Fariba, Almasi, Hadi
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2018
• Subjects: antibacterial properties; antioxidant activity; antioxidants; breasts; Chicken breast; chickens; coatings; color; cooking quality; durability; Edible coating; edible films; essential oils; fillets; gas chromatography-mass spectrometry; ginger; Ginger essential oil; Nanoemulsion; nanoemulsions; particle size; psychrophilic bacteria; shelf life; Shelf life extension; sodium caseinate; thiobarbituric acid-reactive substances; zeta potential; Zingiber officinale; Shelf life extension; Glycerol PubChem CID: 753; 2-thiobarbituric acid PubChem CID: 2723628; Edible coating; Gentamicin C1 PubChem CID: 72395; Chicken breast; Nanoemulsion; Tween 80 PubChem CID: 5281955; Ginger essential oil; Chloramphenicol PubChem CID: 5959; Methanol PubChem CID: 887; 2,2-diphenyl-1- picrylhydrazyl (DPPH) PubChem CID: 74358

Nanoemulsion-based edible sodium caseinate coating containing ginger essential oil (GEO) (3 and 6% wt) was applied onto chicken breast fillet to extend its shelf life. GC-MS analysis showed that the most components of GEO were α-zingiberene (24.96%) and then β-sesquiphellandrene (12.74%). Comparison...