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Comparison study of chitosan, EDTA, eugenol and peppermint oil for antioxidant and antimicrobial potentials in chicken noodles and their effect on colour and oxidative stability at ambient temperature storage

Khare, Anshul Kumar, Biswas, Ashim Kumar, Sahoo, Jhari
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2014 v.55 no.1 pp. 286-293
polyphenols, shelf life, free fatty acids, cations, noodles, ambient temperature, EDTA (chelating agent), peppermint oil, storage temperature, superoxide anion, eugenol, chitosan, microbiological quality, storage time, oxidative stability, Mentha piperita nothosubsp. piperita, thiobarbituric acid, thiobarbituric acid-reactive substances, chickens, sensory properties, preservatives, pH, color, anti-infective properties
The aim of this study was to investigate the antioxidant and antimicrobial activity of chitosan, EDTA, eugenol and peppermint essential oil and their effect on color and oxidative stability of chicken noodles stored at 35 ± 2 °C. Results indicated that among the four preservatives, eugenol treatment exhibited higher ABTS+ (2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid) radical cation activity (89.54%), DPPH (1, 1-diphenyl-2-picrylhydrazil) (51.30%) and superoxide anion scavenging activity (66.82%). Total polyphenol content was also higher in eugenol treated samples. The samples treated with eugenol and chitosan protect against an increase lightness (L-value) and decrease in redness (a) and yellowness (b) values during storage. However, pH value was highest in noodles with chitosan treatment while TBARS (2-thiobarbituric acid reacting substances) and FFA (Free fatty acids) contents were lowest in noodles with eugenol irrespective of storage periods. Eugenol treatment also showed positive impact on microbiological quality and sensory attributes. In conclusion, eugenol has more potential as a natural preservative to increase shelf-life of chicken noodles.