Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating <i>Viola odorata</i> Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage
In this research, the antioxidant and antibacterial activities of active films based on potato starch containing <i>Viola odorata</i> 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% (<i>w</...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/15/2955 |
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| author | Ali Nikmanesh Homa Baghaei Abdorreza Mohammadi Nafchi |
| author_facet | Ali Nikmanesh Homa Baghaei Abdorreza Mohammadi Nafchi |
| author_sort | Ali Nikmanesh |
| collection | DOAJ |
| description | In this research, the antioxidant and antibacterial activities of active films based on potato starch containing <i>Viola odorata</i> 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% (<i>w</i>/<i>v</i>). The results showed that by increasing the extract level, the total phenol content and antioxidant and antibacterial activity of the films against <i>Escherichia coli, Staphylococcus aureus</i>, and <i>Salmonella typhimurium</i> 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. |
| first_indexed | 2024-03-11T00:27:03Z |
| format | Article |
| id | doaj.art-19f23b810a2b435aa7e0aa49d20d5ba1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T00:27:03Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-19f23b810a2b435aa7e0aa49d20d5ba12023-11-18T22:55:29ZengMDPI AGFoods2304-81582023-08-011215295510.3390/foods12152955Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating <i>Viola odorata</i> Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated StorageAli Nikmanesh0Homa Baghaei1Abdorreza Mohammadi Nafchi2Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, IranDepartment of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, IranFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, MalaysiaIn this research, the antioxidant and antibacterial activities of active films based on potato starch containing <i>Viola odorata</i> 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% (<i>w</i>/<i>v</i>). The results showed that by increasing the extract level, the total phenol content and antioxidant and antibacterial activity of the films against <i>Escherichia coli, Staphylococcus aureus</i>, and <i>Salmonella typhimurium</i> 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.https://www.mdpi.com/2304-8158/12/15/2955active food packagingbiopolymer<i>Viola odorata</i>natural preservative |
| spellingShingle | Ali Nikmanesh Homa Baghaei Abdorreza Mohammadi Nafchi Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating <i>Viola odorata</i> Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage Foods active food packaging biopolymer <i>Viola odorata</i> natural preservative |
| title | Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating <i>Viola odorata</i> Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage |
| title_full | Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating <i>Viola odorata</i> Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage |
| title_fullStr | Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating <i>Viola odorata</i> Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage |
| title_full_unstemmed | Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating <i>Viola odorata</i> Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage |
| title_short | Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating <i>Viola odorata</i> Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage |
| title_sort | development and characterization of antioxidant and antibacterial films based on potato starch incorporating i viola odorata i extract to improve the oxidative and microbiological quality of chicken fillets during refrigerated storage |
| topic | active food packaging biopolymer <i>Viola odorata</i> natural preservative |
| url | https://www.mdpi.com/2304-8158/12/15/2955 |
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