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Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating ViolaOdorata Extract to Improve the Shelf Life of Chicken Fillets
Nikmanesh, A.; Baghaei, H.; Mohammadi Nafchi, A. Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage. Foods2023, 12, 2955.
Nikmanesh, A.; Baghaei, H.; Mohammadi Nafchi, A. Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage. Foods 2023, 12, 2955.
Nikmanesh, A.; Baghaei, H.; Mohammadi Nafchi, A. Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage. Foods2023, 12, 2955.
Nikmanesh, A.; Baghaei, H.; Mohammadi Nafchi, A. Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage. Foods 2023, 12, 2955.
Abstract
In this research, the antioxidant and antibacterial activities of active films based on potato starch containing Viola odorata extract (VOE) were investigated both in vitro and in chicken fillets. The VOE was added to the starch film formulation at 0, 1, 2, and 3% (w/v). The results showed that by increasing the extract level, the total phenol content and antioxidant and antibacterial activity of the films against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium improved remarkability. The results of meat tests indicated significant antioxidant and antimicrobial activity of active films containing different levels of VOE in chicken fillets, and a direct relationship was observed between the concentration of the extract and the functional activity of the films, so with the increase in the concentration of the extract in the films, the rate of lipid oxidation and growth of microorganisms in chicken fillets decreased significantly during the storage period, and less volatile nitrogen bases, metmyoglobin, and oxidation products were produced in the fillets. In general, the results of this research demonstrated that active film based on potato starch containing VOE (especially 2 and 3% levels) has the ability to extend the oxidative and microbiological shelf life of chicken fillets during cold storage for at least eight days.
Keywords
Active food packaging; Biopolymer; Viola odorata; Natural preservative
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
