ORIGINAL ARTICLE
Development of cellulose nanofibers coating incorporated with ginger essential oil and citric acid to extend the shelf life of ready-to-cook barbecue chicken
Yousef Khaledian,
Mohammadreza Pajohi-Alamoti,
Behnaz Bazargani-Gilani,
Yousef Khaledian
Faculty of Veterinary Science, Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan, Iran
Search for more papers by this authorCorresponding Author
Mohammadreza Pajohi-Alamoti
Faculty of Veterinary Science, Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan, Iran
Correspondence
Mohammadreza Pajohi-Alamoti, Faculty of Veterinary Science, Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Felestin Sq., Hamedan 6517658978, Iran.
Email: [email protected], [email protected]
Search for more papers by this authorBehnaz Bazargani-Gilani
Faculty of Veterinary Science, Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan, Iran
Search for more papers by this authorYousef Khaledian,
Mohammadreza Pajohi-Alamoti,
Behnaz Bazargani-Gilani,
Yousef Khaledian
Faculty of Veterinary Science, Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan, Iran
Search for more papers by this authorCorresponding Author
Mohammadreza Pajohi-Alamoti
Faculty of Veterinary Science, Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan, Iran
Correspondence
Mohammadreza Pajohi-Alamoti, Faculty of Veterinary Science, Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Felestin Sq., Hamedan 6517658978, Iran.
Email: [email protected], [email protected]
Search for more papers by this authorBehnaz Bazargani-Gilani
Faculty of Veterinary Science, Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan, Iran
Search for more papers by this authorAbstract
This study was aimed to assess the impact of cellulose nanofibers (CNF) edible coating incorporated with ginger essential oil (GEO) and citric acid (CA) on the shelf life of the ready-to-cook barbecue chicken meat. The treatments containing ginger essential oil and citric acid significantly reduced the microbial population compared with the control and cellulose nanofibers. The most effective treatment was the CNF + GEO 2% + CA 1%, which increased the meat shelf life up to 6 days. The highest chemical changes were seen in the control and the CNF treatments. The combined use of GEO and CA revealed to have a better impact on spoilage control. The sensory analysis also showed that the GEO improved taste, odor, texture, and overall acceptability of the samples. Based on the results of this research, the CNF coating is recommended as a basic edible coating method for incorporating other antimicrobial and antioxidant compounds in meat products.
Practical applications
Food coating with novel techniques is developing to extend the food shelf life. Cellulose nanofibers as a natural nano polymer are not only able to coat the food well, but also with the sustained release of plant essential oils, to preserve the food. The ready-to-cook barbecue chicken is a highly perishable product with a generally short shelf life. Its shelf life could be increased using cellulose nanofibers coating containing ginger essential oil and citric acid.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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