Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage
In this study, Vicia villosa protein isolate (VVPI), with a high and valuable protein source, was used to create an edible coating containing ZnO nanoparticles (ZnO NPs) to investigate the effect of active coating on the quality of chicken breast fillets during refrigerated storage. The results show...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025924000013 |
| _version_ | 1797356050921291776 |
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| author | Ashkan Jebeli Javan Sahar Baktash Behdad Shokrolahi Yancheshmeh Mahnoosh Parsaeimehr Hamid Madanchi Anna Abdolshahi Leila Monjazeb Marvdashti Nabi Shriatifar |
| author_facet | Ashkan Jebeli Javan Sahar Baktash Behdad Shokrolahi Yancheshmeh Mahnoosh Parsaeimehr Hamid Madanchi Anna Abdolshahi Leila Monjazeb Marvdashti Nabi Shriatifar |
| author_sort | Ashkan Jebeli Javan |
| collection | DOAJ |
| description | In this study, Vicia villosa protein isolate (VVPI), with a high and valuable protein source, was used to create an edible coating containing ZnO nanoparticles (ZnO NPs) to investigate the effect of active coating on the quality of chicken breast fillets during refrigerated storage. The results showed a low growth rate in total viable count (TVC) and lactic acid bacteria (LAB) in coated samples. Moreover, as ZnO NPs concentration increased, thiobarbituric acid reactive substances (TBARS) decreased in the coated samples. In addition, the acid value and total volatile basic nitrogen (TVB-N) in the coated samples were significantly lower than the control group. Fourier transform infrared (FTIR) spectrum confirmed the chemical interactions of the coating components. Scanning electron microscopy (SEM) showed a homogeneous layer of coating on the surface of the coated chicken meat. Organoleptic indicators including color, smell, texture and overall acceptability were acceptable in all coated samples. These findings showed that the coating based on protein isolate containing ZnO NPs has a good potential to increase the safety and shelf life of chicken meat. |
| first_indexed | 2024-03-08T14:20:01Z |
| format | Article |
| id | doaj.art-44be2833c96248b4bcff8f8ab361cf05 |
| institution | Directory Open Access Journal |
| issn | 2667-0259 |
| language | English |
| last_indexed | 2024-03-08T14:20:01Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Hydrocolloids for Health |
| spelling | doaj.art-44be2833c96248b4bcff8f8ab361cf052024-01-14T05:40:23ZengElsevierFood Hydrocolloids for Health2667-02592024-06-015100176Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storageAshkan Jebeli Javan0Sahar Baktash1Behdad Shokrolahi Yancheshmeh2Mahnoosh Parsaeimehr3Hamid Madanchi4Anna Abdolshahi5Leila Monjazeb Marvdashti6Nabi Shriatifar7Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, IranDepartment of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, IranFood Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, IranDepartment of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, IranDepartment of Biotechnology, School of Medicine, Semnan University of Medical Sciences, Semnan, IranFood Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran; Corresponding authors at: Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran.Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, IranFood Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran; Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran; Corresponding authors at: Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran.In this study, Vicia villosa protein isolate (VVPI), with a high and valuable protein source, was used to create an edible coating containing ZnO nanoparticles (ZnO NPs) to investigate the effect of active coating on the quality of chicken breast fillets during refrigerated storage. The results showed a low growth rate in total viable count (TVC) and lactic acid bacteria (LAB) in coated samples. Moreover, as ZnO NPs concentration increased, thiobarbituric acid reactive substances (TBARS) decreased in the coated samples. In addition, the acid value and total volatile basic nitrogen (TVB-N) in the coated samples were significantly lower than the control group. Fourier transform infrared (FTIR) spectrum confirmed the chemical interactions of the coating components. Scanning electron microscopy (SEM) showed a homogeneous layer of coating on the surface of the coated chicken meat. Organoleptic indicators including color, smell, texture and overall acceptability were acceptable in all coated samples. These findings showed that the coating based on protein isolate containing ZnO NPs has a good potential to increase the safety and shelf life of chicken meat.http://www.sciencedirect.com/science/article/pii/S2667025924000013CoatingVicia villosaZnO nanoparticleChickenShelf-life |
| spellingShingle | Ashkan Jebeli Javan Sahar Baktash Behdad Shokrolahi Yancheshmeh Mahnoosh Parsaeimehr Hamid Madanchi Anna Abdolshahi Leila Monjazeb Marvdashti Nabi Shriatifar Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage Food Hydrocolloids for Health Coating Vicia villosa ZnO nanoparticle Chicken Shelf-life |
| title | Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage |
| title_full | Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage |
| title_fullStr | Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage |
| title_full_unstemmed | Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage |
| title_short | Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage |
| title_sort | effect of vicia villosa protein isolate based edible coating incorporated with zno nanoparticles on the shelf life of chicken breast meat during cold storage |
| topic | Coating Vicia villosa ZnO nanoparticle Chicken Shelf-life |
| url | http://www.sciencedirect.com/science/article/pii/S2667025924000013 |
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