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<p>Maintaining the quality and extending the shelf life of fresh chicken breast meat is challenging due to microbial spoilage and lipid oxidation. This study investigated the effectiveness of alginate nanoparticles loaded with menthol and <i>Cuminum cyminum</i> essential oil (EO) as an active coating strategy. Alginate nanoparticles, both free and loaded with menthol, EO, or their combination, were prepared using the ionic gelation method, resulting in particle sizes of 92 ± 5 nm, 176 ± 9 nm, 131 ± 8 nm, and 197 ± 7 nm, respectively. Chicken breast samples (uncoated control group) and four treatment groups (coated with: free alginate nanoparticles, alginate nanoparticles containing menthol (0.25%), alginate nanoparticles containing <i>C. cyminum</i> EO (0.25%), and alginate nanoparticles containing both menthol and <i>C. cyminum</i> EO (0.25:0.25%)) were stored at 4°C for 16 days. Throughout the storage period, chemical (pH, thiobarbituric acid reactive substances [TBARS], and total volatile basic nitrogen [TVBN]), microbiological (lactic acid bacteria [LAB], coliforms, and aerobic mesophilic bacteria), and sensory parameters were evaluated and compared to untreated controls. By the end of storage, samples coated with alginate nanoparticles containing menthol-EO exhibited the lowest pH (7.58), TBARS (0.65 mg MDA/kg), and TVBN (89.45 mg N/100 g) values (<i>p</i> &lt; 0.05), indicating significant reductions in microbial growth, lipid oxidation, and protein decomposition. Moreover, this treatment resulted in lower counts of LAB (4.45 Log CFU/g), coliforms (5.08 Log CFU/g), and aerobic mesophilic bacteria (6.73 Log CFU/g) on the 16th day of storage, highlighting its potent synergistic antimicrobial properties. Sensory evaluations also revealed higher scores for texture (5.33), odor (4.5), color (4.17), and overall acceptability (4.17) for samples coated with alginate nanoparticles containing menthol-EO. These findings demonstrate that alginate nanoparticles containing menthol-EO significantly extend the shelf life of chicken breast by at least 8 days compared to the control group. This approach shows strong potential to reduce spoilage and food waste in the poultry industry.</p>

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Preservation of Chicken Breast Using Alginate Nanoparticles Containing Menthol and Cuminum cyminum Essential Oil

  • 期刊论文

  • 发表日期：

    2025年8月2日

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  • Ehsan Safari,
  • Mahmoud Osanloo,
  • Mojdeh Safari,
  • Ali Ranjbar,
  • Zahra Eskandari,
  • Amene Nematollahi

摘要

Maintaining the quality and extending the shelf life of fresh chicken breast meat is challenging due to microbial spoilage and lipid oxidation. This study investigated the effectiveness of alginate nanoparticles loaded with menthol and Cuminum cyminum essential oil (EO) as an active coating strategy. Alginate nanoparticles, both free and loaded with menthol, EO, or their combination, were prepared using the ionic gelation method, resulting in particle sizes of 92 ± 5 nm, 176 ± 9 nm, 131 ± 8 nm, and 197 ± 7 nm, respectively. Chicken breast samples (uncoated control group) and four treatment groups (coated with: free alginate nanoparticles, alginate nanoparticles containing menthol (0.25%), alginate nanoparticles containing C. cyminum EO (0.25%), and alginate nanoparticles containing both menthol and C. cyminum EO (0.25:0.25%)) were stored at 4°C for 16 days. Throughout the storage period, chemical (pH, thiobarbituric acid reactive substances [TBARS], and total volatile basic nitrogen [TVBN]), microbiological (lactic acid bacteria [LAB], coliforms, and aerobic mesophilic bacteria), and sensory parameters were evaluated and compared to untreated controls. By the end of storage, samples coated with alginate nanoparticles containing menthol-EO exhibited the lowest pH (7.58), TBARS (0.65 mg MDA/kg), and TVBN (89.45 mg N/100 g) values (p < 0.05), indicating significant reductions in microbial growth, lipid oxidation, and protein decomposition. Moreover, this treatment resulted in lower counts of LAB (4.45 Log CFU/g), coliforms (5.08 Log CFU/g), and aerobic mesophilic bacteria (6.73 Log CFU/g) on the 16th day of storage, highlighting its potent synergistic antimicrobial properties. Sensory evaluations also revealed higher scores for texture (5.33), odor (4.5), color (4.17), and overall acceptability (4.17) for samples coated with alginate nanoparticles containing menthol-EO. These findings demonstrate that alginate nanoparticles containing menthol-EO significantly extend the shelf life of chicken breast by at least 8 days compared to the control group. This approach shows strong potential to reduce spoilage and food waste in the poultry industry.