Using Red Grape Seed Essential Oil Nanoemulsion (Vitis Vinifera) for Improvement of Chemicals and Bacteria Indices and Increasing the Shelf Life of Fresh Packaged Chicken Fillets at Refrigerated Temperature

Ghanbari, Maryam; Motallebi, Abbasali; Rokni, Noordahr; Anvar, Amirali

doi:10.22101/jrifst.2022.328783.1331

Using Red Grape Seed Essential Oil Nanoemulsion (Vitis Vinifera) for Improvement of Chemicals and Bacteria Indices and Increasing the Shelf Life of Fresh Packaged Chicken Fillets at Refrigerated Temperature

Document Type : Original Paper

Authors

Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Science and Research Branch Islamic Azad University, Tehran, Iran

10.22101/jrifst.2022.328783.1331

Abstract

Chicken fillet is one of the most popular food products made from chicken. Microbial growth and oxidation of lipids are the primary factors of spoilage of this product in refrigerated conditions. Chicken fillet samples were prepared in the form of a control sample and a treatment with grape seed essential oil and 4 treatments with concentrations of 1, 2 and 5% grape seed essential oil nanoemulsion and were kept in a refrigerator (4 and 8 °C) for 14 days. During this period, all the samples were evaluated and compared by performing microbial, chemical and sensory tests at different time intervals. Two-way analysis of variance was used to analyze the data, and Duncan's multiple range test was used to compare their averages. The results showed that the samples treated with different concentrations of grape seed nanoemulsion compared to the control sample had lower bacterial counts and lower total volatile nitrogen and proxid value throughout the study period. Samples treated with 5% concentration of grape seed essential oil nanoemulsion were more effective in increasing shelf life compared to concentrations of 1 and 2%. Also, the overall acceptance of the sample with 5% essential oil nanoemulsion up to day 7 had a score of 3.12±0.11. Therefore, it can be concluded that grape seed essential oil nanoemulsion can increase the shelf life of fresh packaged chicken fillet in refrigerated conditions by delaying microbial and chemical spoilage and improving sensory characteristics.

Keywords

Main Subjects

This is an open-access article distributed under the terms and conditions of the Creative Commons Attribution 4.0 International (CC-BY 4.0). To view a copy of this license, visit (https://creativecommons.org/licenses/by/4.0/).

References

Akbari, S., Maghsodlo, M., & Ariay, P. (2013). Effect of Methyl Cellulose Coating (with Oregano essential oi) l on the Quality and Shelf Life of Chicken Fillet in Cold Conditions. Journal of Food Processing and Production, 3(4), 12-17.

Alves, V. L. C. D., Rico, B. P. M., Cruz, R. M. S., Vicente, A. A., Khmelinskii, I., & Vieira, M. C. (2018). Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar). Lwt, 89, 525-534. https://doi.org/10.1016/j.lwt.2017.11.013

Balamatsia, C. C., Rogga, K., Badeka, A., Kontominas, M. G., & Savvaidis, I. N. (2006). Effect of low-dose radiation on microbiological, chemical, and sensory characteristics of chicken meat stored aerobically at 4 degrees C. Journal of food protection, 69(5), 1126-1133. https://doi.org/10.4315/0362-028x-69.5.1126

Carpenter, R., O’grady, M., O’callaghan, Y., O’brien, N., & Kerry, J. (2007). Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork. Meat science, 76(4), 604-610. https://doi.org/10.1016/j.meatsci.2007.01.021

Çoban, Ö. E., Patir, B., & Yilmaz, Ö. (2014). Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W. 1792) fillets. Journal of food science and technology, 51(10), 2741-2747. https://doi.org/10.1007/s13197-012-0795-8

Dzomba, P., Gwizangwe, I., Pedzisai, P., & Togarepi, E. (2014). Quality, shelf-life and sensory analysis of beef meat treated with Cleome gynandra and Vigna unguiculata extracts. 2(3), 40-45. https://doi.org/10.12691/ces-2-3-1.

Hassanzadeh, P., Tajik , H., & Razavi Rohani, M. (2011). Application of chitosan edible coating containing grape seed extract on the quality and shelf life of refrigerated chicken meat. Journal of Food Industry Research, 12(4), 467-482. (in Persian)

Heydarian, M. T., Jebelli Javan, A., & Jokar, M. (2015). Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage. Research and Innovation in Food Science and Technology, 4(2), 131-142. https://doi.org/10.22101/JRIFST.2015.07.23.423 (in Persian)

Hu, J., Wang, X., Xiao, Z., & Bi, W. (2015). Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork. LWT - Food Science and Technology, 63(1), 519-526. https://doi.org/10.1016/j.lwt.2015.03.049

Iranian National Standardization Organization, I. (1985). Meat and mate product : determination of nitrogen content. http://standard.isiri.gov.ir/StandardView.aspx?Id=10225 (in Persian)

Iranian National Standardization Organization, I. (2002a). Canned Stew Chicken Specifications and Test Methods. http://standard.isiri.gov.ir/StandardView.aspx?Id=10507 (in Persian)

Iranian National Standardization Organization, I. (2002b). Fish and shellfish-Guideline for the sensory evaluation in laboratories. http://standard.isiri.gov.ir/StandardView.aspx?Id=789 (in Persian)

Iranian National Standardization Organization, I. (2005). Microbiology of food and animal feeding stuffs-Enumeration of coagulase-Positive staphylococci (staphylococcus aureus and other species )-Test method Part 1: Technique using baird – parker agar medium http://standard.isiri.gov.ir/StandardView.aspx?Id=11206 (in Persian)

Iranian National Standardization Organization, I. (2015a). Microbiology of the food chain-Horizontal method for the enumeration of microorganisms-Part 1: Colony count at 30 °C by the pour plate technique. http://standard.isiri.gov.ir/StandardView.aspx?Id=43263 (in Persian)

Iranian National Standardization Organization, I. (2015b). Microbiology of the food chain-Horizontal method for the enumeration of microorganisms-Part 2: Colony count at 30 °C by the surface plating technique. http://standard.isiri.gov.ir/StandardView.aspx?Id=42261 (in Persian)

Iranian National Standardization Organization, I. (2018). Animal and vegetable fats and oils-Determination of peroxide value-Iodometric (visual) endpoint determination. http://standard.isiri.gov.ir/StandardView.aspx?Id=50001 (in Persian)

Katalinić, V., Možina, S. S., Skroza, D., Generalić, I., Abramovič, H., Miloš, M., . . . Boban, M. (2010). Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food chemistry, 119(2), 715-723. https://doi.org/10.1016/j.foodchem.2009.07.019

Kesente, M., Kavetsou, E., Roussaki, M., Blidi, S., Loupassaki, S., Chanioti, S., . . . Detsi, A. (2017). Encapsulation of Olive Leaves Extracts in Biodegradable PLA Nanoparticles for Use in Cosmetic Formulation. Bioengineering (Basel), 4(3). https://doi.org/10.3390%2Fbioengineering4030075

Moradi, M., Tajik, H., Razavi Rohani, S., Oromiehie, A., Malekinejad, H., & Ghasemmahdi, H. (2012). Development and evaluation of antioxidant chitosan film incorporated with grape seed extract. Journal of Medicinal Plants, 11(42), 43-52. http://dorl.net/dor/20.1001.1.2717204.2012.11.42.3.1 (in Persian)

Moreno, O., Atarés, L., Chiralt, A., Cruz-Romero, M. C., & Kerry, J. (2018). Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets. Lwt, 97, 483-490. https://doi.org/10.1016/j.lwt.2018.07.005

Petrou, S., Tsiraki, M., Giatrakou, V., & Savvaidis, I. (2012). Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International journal of food microbiology, 156(3), 264-271. https://doi.org/10.1016/j.ijfoodmicro.2012.04.002

Petrová, J., Pavelková, A., Hleba, L., Pochop, J., Rovná, K., & Kačániová, M. (2013). Microbiological Quality of Fresh Chicken Breast Meat after Rosemary Essential Oil Treatment and Vacuum Packaging. Animal Science and Biotechnologies, 46(1).

Pezeshky, A., Ghanbarzadeh, B., Hamishehkar, H., Moghadam, M., & Fathollahi, I. (2016). Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability. Research and Innovation in Food Science and Technology, 4(4), 299-314. https://doi.org/10.22101/JRIFST.2016.01.30.442 (in Persian)

Pirigharnaei, M., Zare, S., Heidary, R., Khara, J., & EmamaliSabzi, R. (2012). Determination and comparing of the essential oil components in wild and cultivated populations of Thymus kotschyanus Boiss. & Hohen. African Journal of Plant Science, 6(2), 89-95. https://doi.org/10.5897/AJPS11.243

Rahimi, E., Shakerian, A., & Alian, F. (2013). Detection of classical enterotoxins of staphylococcus aureus in raw cow, sheep, goat and camel milk by elisa method. Innovation in Food Science and Technology (Journal of Food Science and Technology), 4(4 (14)), 27-32. https://www.sid.ir/en/Journal/ViewPaper.aspx?ID=354241 (in Persian)

Ranjbar, M., & Azizi, M. H. (2017). Microbial, Chemical, and Sensorial Properties of Chicken Fillets Coated by Gelatin-Carboxymethyl Cellulose Film Containing Essential Oil of Bene (Pistacia atlantica) [Original article]. Journal of food quality and hazards control, 4(1), 14-19. http://jfqhc.ssu.ac.ir/article-1-309-en.html

Seif Zadeh, M., & Khani Pour, A. (2015). Study and comparing of antibacterial property of catechin, ferulic acid and grape seed extract on food poisoning bacterial in cultured shrimp. Journal of Animal Research (Iranian Journal of Biology), 28(3), 353-360. https://dorl.net/dor/20.1001.1.23832614.1394.28.3.9.8 (in Persian)

Seifi, F., Farzaneh, M., Rafati, H., & Rezadoost, H. (2014). Antifungal potency of some medicinal plants essential oils nano-emulsions to control soft rot in strawberry fruit caused by Rhizopus stolonifer. Biocontrol in Plant Protection, 2(1), 69-79. https://dx.doi.org/10.22092/bcpp.2014.100338 (in Persian)

Shan, B., Cai, Y. Z., Brooks, J. D., & Corke, H. (2007). The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International journal of food microbiology, 117(1), 112-119. https://doi.org/10.1016/j.ijfoodmicro.2007.03.003

Shi, J., Yu, J., Pohorly, J. E., & Kakuda, Y. (2003). Polyphenolics in grape seeds-biochemistry and functionality. Journal of medicinal food, 6(4), 291-299. https://doi.org/10.1089/109662003772519831

Shirahigue, L. D., Contreras-Castillo, C. J., Selani, M. M., Nadai, A. P., Mourão, G. B., & Gallo, C. R. (2011). Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat. Food Science and Biotechnology, 20(5), 1257. https://doi.org/10.1007/s10068-011-0173-8

Sogut, E., & Seydim, A. C. (2018). The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets. Food Packaging and Shelf Life, 18, 13-20. https://doi.org/10.1016/j.fpsl.2018.07.006

Suman, S. P., & Joseph, P. (2013). Myoglobin chemistry and meat color. Annu Rev Food Sci Technol, 4, 79-99. https://doi.org/10.1146/annurev-food-030212-182623

Zhang, H., Wu, J., & Guo, X. (2016). Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness, 5(1), 39-48. https://doi.org/10.1016/j.fshw.2015.11.003