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Prolonging shelf life of chicken breast fillets by using plasma-improved chitosan/low density polyethylene bilayer film containing summer savory essential oil.
Int J Biol Macromol. 2020 Aug 01; 156:321-328.IJ

Abstract

Cold plasma assay was potentially useful persuade surface modification. In this study, antimicrobial properties of chitosan and low density polyethylene bilayer film with method cold plasma incorporated with summer savory essential oil (SEO) (1, 2 and 3%) for extending shelf life of chicken breast fillets was investigated. Moreover, mechanical and physical properties of film were assessed. Result showed that plasma treatment could improvement properties film and increase shelf life processing. After plasma treatment chitosan/polyethylene film containing 3% summer savory essential oil decreased water vapor permeability and oxygen transmission rate chitosan film. Addition of summer savory essential oil to the two-layer film, also improved tensile strength and elongation at break of film. The bilayer film with 3% of essential oil treatment cold plasma was chosen for microbial analysis during storage. All samples plasma-treated, films for this study included polyethylene (PE), bilayer of polyethylene and chitosan (PE/Ch) and Chitosan containing essential oil in direct contact (D) and gas phase (G). Result showed that shelf life of fillets were extended in direct contact and gas phase treatments to 13 days at refrigerator. It was 6 days for polyethylene and 8 days for Chitosan treatments. Essential oil incorporated film also decreased thiobarbitoric acid value of sample during storage. Cold plasma has a high potential in active packaging and food preservation.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Moradi E
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Moosavi MH
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Hosseini SM
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Mirmoghtadaie L
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Moslehishad M
Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran.
Khani MR
Department of Physics, Shahid Beheshti University, Tehran, Iran and Laser-Plasma Research Institute, Shahid Beheshti University, Tehran, Iran.
Jannatyha N
Nutrition and Food Sciences Research Center, Medical Sciences Tehran, Islamic Azad University, Tehran, Iran. Electronic address: jannatiy85@yahoo.com.
Shojaee-Aliabadi S
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: s_shojaee@sbmu.ac.ir.

MeSH

AnimalsAnti-Bacterial AgentsChemical PhenomenaChickensChitosanFood MicrobiologyFood PackagingFood PreservationMeatMechanical PhenomenaMembranes, ArtificialOils, VolatilePermeabilityPlasma GasesPolyethylene

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32234439

Citation

Moradi, Ehsan, et al. "Prolonging Shelf Life of Chicken Breast Fillets By Using Plasma-improved Chitosan/low Density Polyethylene Bilayer Film Containing Summer Savory Essential Oil." International Journal of Biological Macromolecules, vol. 156, 2020, pp. 321-328.
Moradi E, Moosavi MH, Hosseini SM, et al. Prolonging shelf life of chicken breast fillets by using plasma-improved chitosan/low density polyethylene bilayer film containing summer savory essential oil. Int J Biol Macromol. 2020;156:321-328.
Moradi, E., Moosavi, M. H., Hosseini, S. M., Mirmoghtadaie, L., Moslehishad, M., Khani, M. R., Jannatyha, N., & Shojaee-Aliabadi, S. (2020). Prolonging shelf life of chicken breast fillets by using plasma-improved chitosan/low density polyethylene bilayer film containing summer savory essential oil. International Journal of Biological Macromolecules, 156, 321-328. https://doi.org/10.1016/j.ijbiomac.2020.03.226
Moradi E, et al. Prolonging Shelf Life of Chicken Breast Fillets By Using Plasma-improved Chitosan/low Density Polyethylene Bilayer Film Containing Summer Savory Essential Oil. Int J Biol Macromol. 2020 Aug 1;156:321-328. PubMed PMID: 32234439.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Prolonging shelf life of chicken breast fillets by using plasma-improved chitosan/low density polyethylene bilayer film containing summer savory essential oil. AU - Moradi,Ehsan, AU - Moosavi,Motahareh Hashemi, AU - Hosseini,Seydeh Marzieh, AU - Mirmoghtadaie,Leila, AU - Moslehishad,Maryam, AU - Khani,Mohammad Reza, AU - Jannatyha,Narges, AU - Shojaee-Aliabadi,Saeedeh, Y1 - 2020/03/28/ PY - 2019/12/30/received PY - 2020/03/21/revised PY - 2020/03/25/accepted PY - 2020/4/3/pubmed PY - 2021/3/11/medline PY - 2020/4/3/entrez KW - Chicken meat KW - Chitosan film KW - Cold plasma KW - Essential oil SP - 321 EP - 328 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 156 N2 - Cold plasma assay was potentially useful persuade surface modification. In this study, antimicrobial properties of chitosan and low density polyethylene bilayer film with method cold plasma incorporated with summer savory essential oil (SEO) (1, 2 and 3%) for extending shelf life of chicken breast fillets was investigated. Moreover, mechanical and physical properties of film were assessed. Result showed that plasma treatment could improvement properties film and increase shelf life processing. After plasma treatment chitosan/polyethylene film containing 3% summer savory essential oil decreased water vapor permeability and oxygen transmission rate chitosan film. Addition of summer savory essential oil to the two-layer film, also improved tensile strength and elongation at break of film. The bilayer film with 3% of essential oil treatment cold plasma was chosen for microbial analysis during storage. All samples plasma-treated, films for this study included polyethylene (PE), bilayer of polyethylene and chitosan (PE/Ch) and Chitosan containing essential oil in direct contact (D) and gas phase (G). Result showed that shelf life of fillets were extended in direct contact and gas phase treatments to 13 days at refrigerator. It was 6 days for polyethylene and 8 days for Chitosan treatments. Essential oil incorporated film also decreased thiobarbitoric acid value of sample during storage. Cold plasma has a high potential in active packaging and food preservation. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/32234439/Prolonging_shelf_life_of_chicken_breast_fillets_by_using_plasma_improved_chitosan/low_density_polyethylene_bilayer_film_containing_summer_savory_essential_oil_ DB - PRIME DP - Unbound Medicine ER -
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