Enhancement of Chicken Breast Shelf-Life Using Gondhoraj (Citrus hystrix) Zest Edible Wrap: Physicochemical, Antioxidant, and Antibacterial Properties

Riya Dasgupta *

Department of Food Technology, Guru Nanak Institute of Technology, Kolkata, West Bengal, India.

Kakali Bandyopadhyay

Department of Food Technology, Guru Nanak Institute of Technology, Kolkata, West Bengal, India.

Aihik Dasgupta

Department of Food Technology, Guru Nanak Institute of Technology, Kolkata, West Bengal, India.

Arkopriya Paul

Department of Food Technology, Guru Nanak Institute of Technology, Kolkata, West Bengal, India.

Meghanjan Saha

Department of Food Technology, Guru Nanak Institute of Technology, Kolkata, West Bengal, India.

*Author to whom correspondence should be addressed.


Abstract

Aims: The study aims to evaluate the physicochemical, antioxidant, and antibacterial properties of Gondhoraj (Citrus hystrix) essential oil (GPO) incorporated into a starch-based edible film (GF) for packaging chicken breast meat to enhance safety and shelf life.

Study Design: Active packaging films were formulated with GPO concentrations of 0.2%, 0.4%, and 0.8% (v/v) in pre-film forming starch solution.

Place of Study: Department of Food Technology, Guru Nanak Institute of Technology, Kolkata.

Methodology: Films were created using the casting technique. Opacity and light barrier properties were measured via light absorption between 200 and 800 nm. Moisture content, antibacterial, and antioxidant properties were assessed. The coliform count in chicken meat packed with GF was evaluated.

Results: GF demonstrated lower water solubility (0.068 ± 0.09% - 0.090 ± 0.00%) compared to the control starch film and greater opacity (3.150 ± 0.03 - 8.924 ± 0.09) with light absorption between 200 and 800 nm. Antioxidant activity, measured by DPPH and ABTS+ assays, was 70.36 ± 2.48% and 83.78 ± 0.54%, respectively. After refrigeration at 4°C ± 1 hour, the chicken sample with GF had the lowest coliform count (4.88 ± 0.06 CFU/g) compared to the uncoated sample. After 7 days of refrigerated storage, the moisture content noted was (91.18 ± 0.17).

Conclusion: The shelf life study revealed no significant difference (p<0.05) in organoleptic qualities between coated and uncoated chicken samples. Thus, GF exhibits strong antibacterial and antioxidant properties, enhancing the nutritional quality and prolonging the shelf life of chicken meat during refrigeration.

Keywords: Antibacterial properties, chicken breast, edible packaging, gondhoraj peel, shelf-life


How to Cite

Dasgupta, Riya, Kakali Bandyopadhyay, Aihik Dasgupta, Arkopriya Paul, and Meghanjan Saha. 2024. “Enhancement of Chicken Breast Shelf-Life Using Gondhoraj (Citrus Hystrix) Zest Edible Wrap: Physicochemical, Antioxidant, and Antibacterial Properties”. Asian Food Science Journal 23 (7):78-91. https://doi.org/10.9734/afsj/2024/v23i7728.

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