Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets During Refrigerated Storage

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Aug 12

PMID 37569224

Authors

Ali Nikmanesh

Homa Baghaei

Abdorreza Mohammadi Nafchi

Affiliations

Soon will be listed here.

Abstract

In this research, the antioxidant and antibacterial activities of active films based on potato starch containing 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% (/). The results showed that by increasing the extract level, the total phenol content and antioxidant and antibacterial activity of the films against , and improved remarkably. The results of the meat tests indicated the 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 the 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 an 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.

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