Isfahan University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share this content! On (X network) By
Effect of Tragacanth Gum–Chitin Nanofiber Film Containing Free or Nano-Encapsulated Cumin Essential Oil on the Quality of Chilled Turkey Burgers Packed With Oxygen Absorber Publisher



Shahabi N1 ; Fallah AA1 ; Sami M2 ; Habibiandehkordi S3
Authors
Show Affiliations
Authors Affiliations
  1. 1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
  2. 2. Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Department of Basic Sciences, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran

Source: Food Science and Nutrition Published:2024


Abstract

This research was undertaken to assess the effect of tragacanth gum–chitin nanofiber (TG–CNF) film containing free (CEO) or encapsulated cumin essential oil (CNE) combined with oxygen absorber (OA) packaging on the shelf-life of ready-to-cook (RTC) turkey breast burgers during chilled storage. The experimental groups were OA and TG–CNF as single treatments, TG–CNF + CEO, TG–CNF + CNE, and TG–CNF + OA as binary treatments, TG–CNF + CEO + OA and TG–CNF + CNE + OA as ternary treatments, and control. The samples were stored at 3°C for 20 days and analyzed for microbial, physicochemical, and sensory attributes. Binary treatments, when compared to single treatments, and ternary treatments, when compared to binary treatments, exhibited enhanced effectiveness in managing microbial growth, hindering physicochemical alterations, and decelerating sensory alterations. At day 20, TG–CNF + CNE + OA group was identified as the most effective group in inhibiting the growth of total mesophilic bacteria (TMB), total psychrophilic bacteria (TSB), and coliforms (final counts were 4.8, 4.16, and ≤1 log CFU/g, respectively), and TG–CNF + CNE + OA and TG–CNF + CEO + OA groups were known as the most effective groups in inhibiting lactic acid bacteria (LAB) (final counts were 4.71 and 5.15 log CFU/g, respectively). Furthermore, the TG–CNF + CNE + OA treatment proved to be the most effective group in reducing the total volatile nitrogen (TVN) (final level was 19.2 mg N/100 g) and thiobarbituric acid reactive substances (TBARS) (final level was 0.119 mg malondialdehyde (MDA)/kg). TG–CNF + CNE + OA and TG–CNF + CEO + OA were the most efficient groups to delay the increasing rate of cooking loss (final values were 23.3% and 24.6%) and pH (final values were 7.01 and 6.99). The sample's shelf-life was 4 days in control and TG–CNF, 8 days in OA and TG–CNF + OA, 12 days in TG–CNF + CEO, 16 days in TG-CNF + CNE and TG–CNF + CEO + OA, and at least 20 days in TG–CNF + CNE + OA. As a result, the incorporation of TG–CNF + CNE alongside OA packaging emerges as a highly effective active packaging method for preserving RTC turkey breast burgers during chilled storage. © 2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Related Docs
View other Related Docs
1. Investigating the Effects of Chitosan/ Tragacanth Gum/ Polyvinyl Alcohol Composite Coating Incorporated With Cinnamon Essential Oil Nanoemulsion on Safety and Quality Features of Chicken Breast Fillets During Storage in the Refrigerator, International Journal of Biological Macromolecules (2023)
2. Recent Advances in Food Applications of Phenolic-Loaded Micro/Nanodelivery Systems, Critical Reviews in Food Science and Nutrition (2023)
3. Fabrication, Characterization and Antimicrobial Activity of Chitosan/Tragacanth Gum/Polyvinyl Alcohol Composite Films Incorporated With Cinnamon Essential Oil Nanoemulsion, International Journal of Biological Macromolecules (2023)
4. Production, Characterization, and Antimicrobial Activity of Almond Gum/Polyvinyl Alcohol/Chitosan Composite Films Containing Thyme Essential Oil Nanoemulsion for Extending the Shelf-Life of Chicken Breast Fillets, International Journal of Biological Macromolecules (2023)
5. Preparation and Characterization of Gelatin/Chitosan Nanocomposite Reinforced by Nio Nanoparticles As an Active Food Packaging, Scientific Reports (2024)
6. Characterization and Investigation of Cytotoxicity and Antimicrobial Properties of Coencapsulated Limonene and Thymol Into the Ferula Assafoetida Gum Microparticles, International Journal of Biological Macromolecules (2024)
7. Microbial Safety and Chemical Characteristics of Sausage Coated by Chitosan and Postbiotics Obtained From Lactobacillus Bulgaricus During Cold Storage, Scientific Reports (2025)
8. Incorporation of Thyme Essential Oil Into the Β-Cyclodextrin Nanosponges: Preparation, Characterization and Antibacterial Activity, Journal of Molecular Structure (2021)
Experts (# of related papers)
View all Related Experts
Masoud Sami (4)
Jaleh Varshosaz (2)
Other Related Docs
9. Carboxymethyl Cellulose-Based Wafer Enriched With Resveratrol-Loaded Nanoparticles for Enhanced Wound Healing, Drug Delivery and Translational Research (2020)
10. Stabilization of Caffeine-Loaded Nanoliposomes Via Chitosan Coating and Spray Drying for Application in Food Products, Carbohydrate Polymer Technologies and Applications (2024)
11. Evaluation of Antibacterial Efficiency of Chitosan and Chitosan Nanoparticles on Cariogenic Streptococci: An in Vitro Study, Iranian Journal of Microbiology (2016)
12. Vitamin D3 Capsulation Using Maillard Reaction Complex of Sodium Caseinate and Tragacanth Gum, Food Chemistry: X (2024)
13. Colon Specific Delivery of Budesonide Based on Triple Coated Pellets: In Vitro/In Vivo Evaluation, Acta Pharmaceutica (2012)
14. Value-Added Utilization of Fruit and Vegetable Processing By-Products for the Manufacture of Biodegradable Food Packaging Films, Food Chemistry (2023)
15. Investigating Physicochemical Characteristics of the Starch-Polyvinyl Alcohol Active Films Containing Thyme Essential Oil and Its Emulsion, Iranian Journal of Nutrition Sciences and Food Technology (2024)