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The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets

Sogut, Ece, Seydim, Atif Can
Food packaging and shelf life 2018 v.18 pp. 13-20
Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Staphylococcus aureus, aerobes, antimicrobial packaging, antimicrobial properties, antioxidant activity, antioxidants, breast meat, breasts, chicken meat, chickens, chitosan, cold storage, coliform bacteria, edible films, fillets, food packaging, grape seed extract, grape seeds, modulus of elasticity, opacity, oxidation, permeability, shelf life, transmittance, vacuum packaging, water vapor
The effect of grape seed extract (GSE) (at 5, 10 and 15%) incorporated into chitosan (CH) film was evaluated by considering its physico-mechanical properties, antioxidant and antimicrobial activities in order to show improved shelf life for vacuum-packed food under refrigerated conditions. GSE-incorporated films showed higher water vapor permeability, elastic modulus, opacity, and a* and b* values (p < 0.05). Increasing the GSE concentration lowered the transmittance and L* values. The addition of GSE provided antioxidant activity to the CH films and the addition of 15% GSE into CH films inhibited the oxidation of chicken breast fillets during refrigerated storage (p < 0.05). GSE-incorporated CH films inhibited Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Pseudomonas aeruginosa more efficiently than CH films alone. CH films incorporating 15% GSE inhibited total mesophilic aerobic bacteria (TMAB) and coliforms in chicken breast fillets (p < 0.05) and provided a 1.50–2.33 log reduction in TMAB and coliforms, respectively, during storage. These results reveal that the inclusion of GSE into CH films has the potential to help develop antioxidant/antimicrobial packaging for food products.