Use composite coating of chitosan‐chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets

Abstract

In this study, the effect of composite chitosan-chia seed coating (CH-CG) with Bay laurel (Laurus nobilis) essential oil (BE) in two forms including free and nanocapsulated on the shelf life of quail fillets during the 16-day refrigeration (4 ± 1℃) period was investigated. For this purpose, first, BE was extracted by Clevenger apparatus. Then, nanoliposomes BE were produced, and the properties of BE and nanoliposomes BE were investigated. In order to investigate the shelf life of quail, 6 treatments were produced including 1: control (C), 2: CH-CG, CH-CG+BE at 800 ppm, 3: CH-CG+BE at 1600 ppm, 4: CH-CG+nano BE at 800 ppm, 5: CH-CG+nano BE at 1600 ppm, and periodically chemical parameters (peroxide value, free fatty acid, total volatile basic nitrogen, texture firmness, and chewing ability) and microbial (total viable bacteria (TVC) and psychrotrophic bacteria), and the effect of different treatments on control in Escherichia coli and Staphylococcus aureus inoculated populations in quail was also investigated. The BE had high antioxidant and antimicrobial properties. The particle size and microencapsulation efficiency of BE nanoliposome were 98.3 nm and 75.95%, respectively. The results of chemical and microbial analysis showed that in general, the coating with essential oil slowed down the increasing trend of oxidation and microbial indices compared to the control treatment and nanocapsulation of essential oil has increased its antimicrobial and antioxidant properties (p < .05).At the end of storage period, in all tests, treatments of 3, 4, and 5 had the allowed microbial and chemical range and they also inhibited the growth of these bacteria (p < .05). Overall, considering the higher sensory score of treatment 4 and economic efficiency, it seems that this treatment can be used as a natural preservative in the meat industry.

Allelopathic Actions of Laurus nobilis on Seed Germination and Growth of Some Crop and Weed Species

“…Previous investigations were found to mention the effect of phenolic compounds on seed germination and seedling growth of plants that have a contribution with growth and its hormonal activities [18,19]. The findings are in accordance with Yilmaz et al (2013) who isolated certain phenolic compounds from shoots of bay laurel plant extracts which compounds play crucial role in biological weed management [17,20,21]. The results regarding the allelopathic properties of the concentrations (0%, %2.5, %5, %7.5, and %10) of L. nobilis shoot extracts on seed germination and growth parameters of rapeseed (B. napus), wheat (T. aestivum), mung bean (V. radiata) and corn (Z. mays) illustrated that the negative influence can be increased by increasing of concentration of the L. nobilis shoot aqueous extract.…”

“…Laurus nobilis is an evergreen tree and aromatic large shrub with green, globous smooth leaves, which belongs to Lauraceae plant family, as it has been used for the bay seasoning in cooking, and it is native to the Mediterranean region with several common name (Sweet Bay, Grecian Laurel, bay laurel, or simply laurel) [14]. In some cases, laurel reported as poisonous plant because it has a hydrocyanic acid which causes serious complications, and it is slow growing which typically grow 10-20cm per year, only requires a light trim in summer and reach a mature height of 25-55 feet [15]. Bay laurel plants are the best known for using in the kitchen [15].…”

“…In some cases, laurel reported as poisonous plant because it has a hydrocyanic acid which causes serious complications, and it is slow growing which typically grow 10-20cm per year, only requires a light trim in summer and reach a mature height of 25-55 feet [15]. Bay laurel plants are the best known for using in the kitchen [15]. Bay laurel used in much medical research because the leaves have many benefits for human body which contain a height amount of calcium, magnesium, and potassium which are essential for surviving [14,16].…”

Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L. extract nanoemulsions

“…Additionally, the remarkable synergistic effects of polysaccharides and phenolic compounds of RCE have been reported in the literature (Taneva et al., 2016). On the other hand, CSG coating without extract nanoemulsions exhibits significant antioxidant activity, which is associated with the presence of various antioxidant compounds, such as kaempferol, chlorogenic acid, tocopherols, caffeic acid, quercetin, flavonols, myristin, phytosterols, and carotenoids in chia seeds (Eslamian et al., 2021). Other researchers have also confirmed the antioxidant activity of chia seeds (Drużyńska et al., 2021).…”

“…Additionally, Feridoni and Shurmasti (2020) found that CMC coatings, containing free and nanoencapsulated sour tea extracts, had no adverse effects on the sensory characteristics of chicken nuggets. Similarly, Amiri et al (2021) found that quail fillets, coated with chitosan-CSG solutions enriched with different levels of bay laurel essential oil, had a high sensory acceptance. However, coating of shrimp samples with BSG containing thymol had no significant effects on the sensory parameters of fried samples (Khazaei et al, 2016).…”