Effect of alginate coating activated by solid lipid nanoparticles containing Zataria multiflora essential oil on chicken fillet's preservation

被引：9

作者：

Laein, Sara Safaeian ^{[1
]}

Mohajer, Fatemeh ^{[1
]}

Khanzadi, Ali ^{[2
]}

Gheybi, Fatemeh ^{[3
]}

Azizzadeh, Mohammad ^{[4
]}

Noori, Seyyed Mohammad Ali ^{[5
]}

Mollaei, Fatemeh ^{[1
]}

Hashemi, Mohammad ^{[6
,7
]}

机构：

[1] Ferdowsi Univ Mashhad, Fac Vet Med, Dept Food Hyg & Aquaculture, Mashhad, Iran

[2] Ferdowsi Univ Mashhad, Fac Agr, Dept Food Sci & Technol, Mashhad, Iran

[3] Mashhad Univ Med Sci, Fac Med, Dept Med Biotechnol & Nanotechnol, Mashhad, Iran

[4] Ferdowsi Univ Mashhad, Fac Vet Med, Dept Clin Sci, Mashhad, Iran

[5] Ahvaz Jundishapur Univ Med Sci, Med Basic Sci Res Inst, Toxicol Res Ctr, Ahvaz, Iran

[6] Mashhad Univ Med Sci, Med Toxicol Res Ctr, Mashhad, Iran

[7] Ahvaz Jundishapur Univ Med Sci, Sch Allied Med Sci, Dept Nutr, Ahvaz, Iran

来源：

FOOD CHEMISTRY | 2024年 / 446卷

关键词：

Alginate coating; Chicken fillet; SLNs; Zataria multiflora; QUALITY; MONOCYTOGENES; NANOEMULSION; ANTIOXIDANT; SYSTEM; BOISS; MEAT;

D O I：

10.1016/j.foodchem.2024.138816

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The current study aimed to assess the chemical, microbial, and sensory properties of Solid Lipid Nanoparticles (SLNs) in chicken fillets stored at 4 +/- 1 degrees C for 12 days. As a result, the optimized ZEO-SLNS sample exhibited a spherical morphology with a droplet size of 251.51 +/- 1.11 nm and a PDI of 0.34 +/- 0.01 under transmission electron microscopy (TEM). The encapsulation efficiency (EE) and zeta potential were approximately 55.4 % and -20.87 +/- 1.39 mV, respectively. Furthermore, encapsulating ZEO in SLNS enhanced antibacterial and antioxidant activity compared to pure ZEO. As a result, the application of alginate-loaded ZEO-SLNS extended the storage time of fresh chicken fillets. Thus, the application of this edible coating showcased a remarkable ability to substantially decelerate both microbial and chemical changes in chicken fillets during cold storage conditions. This finding underscores the potential of the edible coating as an effective means to enhance the safety and quality of chicken products.

引用

页数：12

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