Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets

Nanoemulsion-based edible sodium caseinate coating containing ginger essential oil (GEO) (3 and 6% wt) was applied onto chicken breast fillet to extend its shelf life. GC-MS analysis showed that the most components of GEO were α-zingiberene (24.96%) and then β-sesquiphellandrene (12.74%). Comparison...

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Bibliographic Details
Published in:Food control 2018-02, Vol.84, p.312-320
Main Authors: Noori, Soheila, Zeynali, Fariba, Almasi, Hadi
Format: Article
Language:English
Subjects:
Chicken breast
Edible coating
Ginger essential oil
Nanoemulsion
Shelf life extension
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Summary:Nanoemulsion-based edible sodium caseinate coating containing ginger essential oil (GEO) (3 and 6% wt) was applied onto chicken breast fillet to extend its shelf life. GC-MS analysis showed that the most components of GEO were α-zingiberene (24.96%) and then β-sesquiphellandrene (12.74%). Comparison between conventional emulsion and nanoemulsion-based coatings was applied by particle size, polydispersity index and ζ-potential analyses. Antibacterial potential of active coatings was more than their antioxidant activity and it was significantly (p 
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2017.08.015