Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Abstract

Chicken meat has high nutritive value and widely consumed over the world. It contains high-quality proteins, some minerals and vitamins, polyunsaturated fatty acids, and several bioactive compounds, which are beneficial for human health (Barbut, 2002;Karakök et al., 2010). However, the shelf life of fresh chicken is limited as a result of its susceptibility to spoilage (Barbut, 2002). Therefore, efficient storage technologies are needed to improve its shelf life in fresh state without unfavorable impacts on the organoleptic specifications of the product.Nowadays, nanotechnology-based methods are used in food industry to solve the food-associated problems. The used nanoparticles not only make changes in color, taste, or texture but also increase the shelf-life of the foodstuffs (Huang et al., 2010;Moraru et al., 2003). Among the nanoparticles, nanoemulsions are oil-in-water emulsions with average droplet size of less than 500 nm and stabilized by a suitable surfactant (Lovelyn & Attama, 2011). The substances applied to make nanoemulsions, including oil and surfactants, should preferably be approved for human consumption and regarded as "Generally Recognized as Safe" (Lovelyn & Attama, 2011;McClements, 2020).Comparing to conventional emulsions, nanoemulsions have some advantages such as better optical clarification, high resistance to particle aggregation and gravitative separation, and improved bioaccessibility of encapsulated materials; these specifications make nanoemulsions appropriate for food applications (de Oca-Ávalos et al., 2017).

Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook

“…Although a decrease in microbial populations has been observed in the present and previous studies, it has also been reported that refrigerated chicken meat treated with nano-emulsions of Satureja bachtiarica EO (2%) did not decrease TPC, EN and LAB by greater than 1 log cfu/g after 8 d storage at refrigeration temperatures ( Pirastehfard et al, 2021 ). A similar observation was seen with cinnamon EO chicken marinated for 6 d where no decreases in TPC, PS, EN, LAB and YM by more than 1 log cfu/g were observed ( Raeisi et al, 2016 ).…”

Effect of water supplementation of Magic oil at different growing periods on growth performance, carcass traits, blood biochemistry, and ileal histomorphology of broiler chickens

“…T4 attempted ( P > 0.05) to reduce abdominal fat by 13.33% compared to controls. High dietary energy EOs are improved carcass traits ( Ghanima et al, 2021 ; Pirastehfard et al, 2021 ). Dietary nano-thyme oil was not affected the carcass traits of broiler chicken ( Yaseen et al, 2022 ).…”

Application of combined essential oils and bacteriocins encapsulated in gelatin for bio‐preservation of meatballs

“…Lipid oxidation is one of the main causes of meat deterioration, which affects nutritional value and production of unpleasant taste and offodor the taste of meat. The TBARS test evaluates the aldehydes content as the secondary products of lipid oxidation (Pirastehfard et al, 2021). The result of the TBARS analysis of meatballs was presented in (Hasani-Javanmardi et al, 2021).…”