Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product

Juan S. Serrano-León, Keityane B. Bergamaschi, Cristiana M.P. Yoshida, Erick Saldaña, Miriam M. Selani, Juan D. Rios-Mera, Severino M. Alencar, Carmen J. Contreras-Castillo

Research output: Contribution to journalArticlepeer-review

65 Scopus citations

Abstract

This study aimed to develop chitosan films incorporating natural antioxidants from peanut skin (EPS) and pink pepper residue (EPP) extracts, as well as to evaluate their effects on lipid oxidation, pH, color, and microbial counts of a restructured chicken product. EPS had higher phenolic content and antioxidant activity compared to EPP. When both extracts were applied to chicken meat and the chitosan films, there were no differences for color, pH and total mesophilic counts compared to control at the end of the storage period. For lipid oxidation (peroxide value and thiobarbituric acid reactive substances), both extracts proved to be as effective as butylated hydroxytoluene to maintain the oxidative stability of the chicken product. The microbial counts of psychrotrophic microorganisms were significantly lower for treatments with active films. Chitosan active films with residue extracts may maintain the quality of chicken products due to their antioxidant and antimicrobial potential.

Original languageEnglish
Pages (from-to)93-100
Number of pages8
JournalFood Research International
Volume108
DOIs
StatePublished - Jun 2018
Externally publishedYes

Bibliographical note

Funding Information:
Juan S. Serrano-León thanks the “Secretaría Nacional de Educación Superior, Ciencia, Tecnología e Innovación” (SENESCYT), Ecuador, for the scholarship and financial support and Erick Saldaña thanks the Cienciactiva from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica” (CONCYTEC), Peru (104-2016-FONDECYT), for the PhD scholarship.

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

  • Active packaging
  • Antimicrobial activity
  • Antioxidant activity
  • Peanut skin
  • Pink pepper

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