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<p>The objective of this study was to assess edible coatings composed of xanthan gum and pectin (PecXG) enriched with essential oils (EOs) of Sweet Orange (<i>Citrus sinensis</i> L.) peel towards preservation of chicken meat. The EOs was obtained by ultrasound-assisted hydrodistillation method. The compositional analysis of the EOs, performed by GC–MS, identified D-Limonene as the major constituent. Varied content of EO was incorporated into the PecXG films. The successful infusion of EO was observed from FTIR and XRD studies. The EO incorporation dose-dependently improved the thickness, tensile strength, porosity and hydrophobicity of the films. On the other hand, a lowering in water solubility, moisture content, oxygen and water vapor permeabilities were noted with increasing EO content in the films. A noticeable decline in L* and a* with enhanced b*, △E and opacity was witnessed upon increasing the EO content. The EO-infused films displayed a slightly lower degradation temperature with respect to pristine PecXG film. The film with highest EO (PecXG/ EO3) demonstrated significant UV-shielding properties. The inclusion of EO promoted the inhibitory activity of the films against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) free radicals. On the 10th day of chicken meat storage, the uncoated sample demonstrated a weight loss of 13.33% while it was 7.7% for PecXG/ EO3. Also, the uncoated meat exhibited a TVB-N value of 51.02&#xa0;mg N/100&#xa0;mg while it was 17.11 for PecXG/EO3. Furthermore, the coatings were biocompatible with L929 cells. The overall results of this study suggest that the developed EO-enriched PecXG edible coatings are potent in chicken meat preservation.</p> Graphical Abstract <p></p>

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Xanthan gum-Pectin Edible Coating Enriched with Sweet Orange (Citrus sinensis L.) Peel Essential Oil for Chicken Meat Preservation

  • 期刊论文

  • 发表日期：

    2025年3月6日

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  • Ganeswar Dalei,
  • Subhraseema Das,
  • Darshni Mohanty,
  • Swagatika Biswal,
  • Debasis Jena,
  • Priyabrat Dehury,
  • Bijnyan Ranjan Das

摘要

The objective of this study was to assess edible coatings composed of xanthan gum and pectin (PecXG) enriched with essential oils (EOs) of Sweet Orange (Citrus sinensis L.) peel towards preservation of chicken meat. The EOs was obtained by ultrasound-assisted hydrodistillation method. The compositional analysis of the EOs, performed by GC–MS, identified D-Limonene as the major constituent. Varied content of EO was incorporated into the PecXG films. The successful infusion of EO was observed from FTIR and XRD studies. The EO incorporation dose-dependently improved the thickness, tensile strength, porosity and hydrophobicity of the films. On the other hand, a lowering in water solubility, moisture content, oxygen and water vapor permeabilities were noted with increasing EO content in the films. A noticeable decline in L* and a* with enhanced b*, △E and opacity was witnessed upon increasing the EO content. The EO-infused films displayed a slightly lower degradation temperature with respect to pristine PecXG film. The film with highest EO (PecXG/ EO3) demonstrated significant UV-shielding properties. The inclusion of EO promoted the inhibitory activity of the films against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) free radicals. On the 10th day of chicken meat storage, the uncoated sample demonstrated a weight loss of 13.33% while it was 7.7% for PecXG/ EO3. Also, the uncoated meat exhibited a TVB-N value of 51.02 mg N/100 mg while it was 17.11 for PecXG/EO3. Furthermore, the coatings were biocompatible with L929 cells. The overall results of this study suggest that the developed EO-enriched PecXG edible coatings are potent in chicken meat preservation.

Graphical Abstract