Alginate-based edible coating with oregano essential oil/β-cyclodextrin inclusion complex for chicken breast preservation

Xiaoxi Yang; Dongxue Zhao; Shaohui Ge; Pengsha Bian; Hongmei Xue; Yumiao Lang

doi:10.1016/j.ijbiomac.2023.126126

Alginate-based edible coating with oregano essential oil/β-cyclodextrin inclusion complex for chicken breast preservation

Int J Biol Macromol. 2023 Aug 3:251:126126. doi: 10.1016/j.ijbiomac.2023.126126. Online ahead of print.

Authors

Xiaoxi Yang¹, Dongxue Zhao², Shaohui Ge², Pengsha Bian³, Hongmei Xue⁴, Yumiao Lang⁵

Affiliations

¹ Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China. Electronic address: yangxiaoxi@hbu.edu.cn.
² Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China.
³ Hebei Research Center for Geoanalysis, Baoding 071051, China.
⁴ Department of Clinical Nutrition, The First Hospital of Hebei Medical University, Shijiazhuang 050031, China.
⁵ Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China. Electronic address: langyumiao@hbu.edu.cn.

PMID: 37541460
DOI: 10.1016/j.ijbiomac.2023.126126

Abstract

A sodium alginate (SA) edible coating containing oregano essential oil (OEO)/β-cyclodextrin (β-CD) inclusion complexes (SA/OEO-MP coating) was developed to extend the shelf life of fresh chicken breast during refrigeration storage. First, OEO was inserted into the hydrophobic interior of β-CD to form an inclusion complex (OEO-MP) that maintained its excellent antioxidant and antibacterial activities. The formed OEO-MP was characterized using fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). In addition, thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) results demonstrated that β-CD could improve the thermal stability of OEO. The encapsulation efficiency reached 71.6 %, and OEO was released continuously from the OEO-MP. The lipid oxidation, total viable count (TVC) and sensory properties of chicken breasts were regularly monitored when OEO-MP was incorporated into the SA coating for chicken breast preservation. Compared with the uncoated group, the SA/OEO-MP-coated groups showed significantly reduced increases in pH, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N), and TVC, especially in the SA/OEO-MP1 group. In summary, the SA/OEO-MP coating could preserve the chicken breast by reducing lipid oxidation and inhibiting the proliferation of microorganisms. It would be developed as a prospective edible packaging for chicken preservation.

Keywords: Antibacterial activity; Antioxidant activity; Edible coating; Meat preservation; Oregano essential oil; β-Cyclodextrin.