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.


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.


Download data is not yet available.


Hassoun A, Çoban OE. Essential oils for antimicrobial and antioxidant applications in fish and other seafood products. Trends Food Sci Technol. 2017; 68:26- 36. DOI: 10.1016/j.tifs.2017. 07.016

Ribeiro-Santos R, Andrade M, de Melo NR, Sanches-Silva A. Use of essential oils in active food packaging: Recent advances and future trends, Trends Food Sci. Technol. 2017;61:132–140.

Kuorwel KK, Cran MJ, Sonneveld K, Miltz J, Bigger SW. Essential oils and their principal constituents as antimicrobial agents for synthetic packaging films, J. Food Sci. 2011;76(9):R164-77.

Safian MF, Na MA, Yury N. Identification of Essential Oil Composition of Peel and Fruits of Citrus hystrix DC. Malaysian Journal of Science. 2005;24(1):109- 11.

Ennigrou A, Casabianca H, Vulliet E, Hanchi B, Hosni K. Assessing the fatty acid, essential oil composition, their radical scavenging and antibacterial activities of Schinus terebinthifolius Raddi leaves and twigs. Journal of food science and technology. 2018;55:1582-90.

Angane M, Swift S, Huang K, Butts CA, Quek SY. Essential oils and their major components: An updated review on antimicrobial activities, mechanism of action and their potential application in the food industry. Foods. 2022;11(3):464.

Santos MI, Marques C, Mota J, Pedroso L, Lima A. Applications of essential oils as antibacterial agents in minimally processed fruits and vegetables—A review. Microorganisms. 2022.10(4):760.

Cano A, Jiménez A, Cháfer M, Gónzalez C, Chiralt A. Effect of amylose: Amylopectin ratio and rice bran addition on starch films properties. Carbohydr. Polym. 2014;111:543-555.

Singh GP, Bangar SP, Yang T, Trif M, Kumar V, Kumar D. Effect on the properties of edible starch-based films by the incorporation of additives: a review. Polymers. 2022;14(10):1987.

Thakur R, Pristijono P, Scarlett CJ, Bowyer M, Singh SP, Vuong QV. Starch-based films: Major factors affecting their properties. International journal of biological macromolecules. 2019;132: 1079-89.

Teodoro AP, Mali S, Romero N, deCarvalho GM. Cassava starch films containing acetylated starch nanoparticles as reinforcement: Physical and mechanical characterization. Carbohydr. Polym. 2015; 126:9-16.

Guillard V, Gaucel S, Fornaciari C, Angellier-Coussy H, Buche P, Gontard N. The next generation of sustainable food packaging to preserve our environment in a circular economy context. Front. Nutr. 2018;121.

Ahari H, Soufiani SP. Smart and active food packaging: Insights in novel food packaging. Front. Microbiol. 2021;12.

Gunnarsson S, Arvidsson Segerkvist K, Göransson L, Hansson H, Sonesson U. Systematic mapping of research on farm-level sustainability in egg and chicken meat production. Sustainability. 2020;12: 3033.

Mulla M, Ahmed J, Al-Attar H, Castro-Aguirre E, Arfat YA, Auras R. Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging. Food Cont. 2017;73:663-671.

Gkana E, Chorianopoulos N, Grounta A, Koutsoumanis K, Nychas GJ. Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces. Food Microbiol. 2017; 62: 51-57.

Qin Y, Li W, Liu D, Yuan M, Li L. Development of active packaging film made from poly (lactic acid) incorporated essential oil. Prog. Org. Coat. 2017;103: 76-82.

Pohan DJ, Djojosaputro M. Antibacterial Effectiveness of Extracts of Lime (Citrus aurantifolia Swingle) And Kaffir Lime (Citrus hystrix Dc) Leaves Against Escherichia coli. International Journal of Modern Pharmaceutical Research. 2021; 5(6):29-36.

Marzlan AA, Muhialdin BJ, Abedin NHZ, Mohammed NK, Abadl MMT, Roby BHM, Hussin ASM. Optimized supercritical CO2 extraction conditions on yield and quality of torch ginger (Etlingera elatior (Jack) RM Smith) inflorescence essential oil. Ind. Crops. Prod. 2020;154:112581.

Adilah ZM, Hanani ZN, Active packaging of fish gelatin films with Morinda citrifolia oil. Food Biosci. 2016;16:66-71.

Medina-Jaramillo C, Ochoa-Yepes O, Bernal C, Famá L, Active and smart biodegradable packaging based on starch and natural extracts. Carbohydr. Polym. 2017;176:187-194.

Priyadarshi R, Kumar B, Deeba F, Kulshreshtha A, Negi YS. Chitosan films incorporated with Apricot (Prunus armeniaca) kernel essential oil as active food packaging material. Food Hydrocoll. 2018;85:158-166.

Kavoosi G, Rahmatollahi A, Dadfar SMM, Purfard AM, Effects of essential oil on the water binding capacity, physico-mechanical properties, antioxidant and antibacterial activity of gelatin films. LWT-Food Sci. Technol. 2014;57:556-561.

Maimulyanti A, Prihadi AR, Chemical composition, phytochemical and antioxidant activity from extract of Etlingera elatior flower from Indonesia. J. hytochem. 2015;3:233-238.

Perazzo KKNCL, Conceicao ACDV, dosSantos JCP, de Jesus DA, Souza CO, Druzian JI, Properties and antioxidant action of actives cassava starch films incorporated with green tea and palm oil extracts. Properties and Antioxidant Actions of Active Film. 2014;9.

Seiquer I, Rueda A, Olalla M, Cabrera-vique C. Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil. Food Chem. 2015;188:496–503.

Oriani VB, Molina G, Chiumarelli M, Pastore GM, Hubinger MD, Properties of cassava starch‐based edible coating containing essential oils. J. Food Sci. 2014;7:9.

Farhan A, Hani NM, Active edible films based on semi-refined κ-carrageenan: Antioxidant and color properties and application in chicken breast packaging. Food Packag. Shelf Life. 2020;24: 100476.

Song X, Zuo G, Chen F. Effect of essential oil and surfactant on the physical and antimicrobial properties of corn and wheat starch films. Int. J. Biol. Macromol. 2018; 107.

Arumugaprabu V, Ko TJ, Uthayakumar M, Johnson RDJ. Failure analysis in hybrid composites prepared using industrial wastes. In Failure Analysis in Biocomposites, Fibre-Reinforced Composites and Hybrid Composites. 2019; 229-244.

Chiumarelli M, Hubinger MD, Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid. Food Hydrocoll. 2014; 38:20-27.

Kanatt SR. Development of active/intelligent food packaging film containing Amaranthus leaf extract for shelf life extension of chicken/fish during chilled storage. Food Packag. Shelf Life; 2020.

Tongnuanchan P, Benjakul S, Prodpran T, Nilsuwan K, Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties. Food Hydrocoll. 2015;48:248-259.

Noori S, Zeynali F, Almasi H, 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. Food Cont. 2018;84:312- 320.

Gómez-Estaca J, López-de-Dicastillo C, Hernández-Muñoz P, Catalá R, Gavara R, Advances in antioxidant active food packaging. Trends Food Sci Technol. 2014;35:42-51

Malhotra B, Keshwani A, Kharkwal H. Antimicrobial food packaging: Potential and pitfalls. Front. Microbiol. 2015;6:611.