Investigating the effects of chitosan/ tragacanth gum/ polyvinyl alcohol composite coating incorporated with cinnamon essential oil nanoemulsion on safety and quality features of chicken breast fillets during storage in the refrigerator.

The present study investigated the effects of composite coatings made of chitosan (CS), tragacanth gum (TG), and polyvinyl alcohol (PVA) containing cinnamon essential oil (CEO) on the shelf-life of refrigerated chicken breast fillets. The samples were treated with different coating dispersions, and coded as: T 1 (distilled water as control), T 2 (blank composite coating), and T 3 (composite coating containing CEO). Results showed that incorporating CEO into CS/TG/PVA coatings could significantly increase the quality of chicken fillets. The obtained results showed that after 21 days, the total microbial population of lactic acid bacteria (LAB), psychrotrophic and mesophilic bacteria in T 3 samples was less than T 1 and T 2 samples. In addition, the highest antioxidant activity (48.04 %) and total phenolic content (TPC) values (2.458 mg gallic acid /g), the best sensory characteristics and the lowest pH (5.73), total volatile basic nitrogen (TVB-N) (21.89 mg N/100 g), thiobarbituric acid reactive substances (TBARS) (1.678 mg malondialdehyde equivalent/kg) and percentage of cooking loss (30 %) were related to T 3. Results disclosed that this composite coating is a promising technology to improve the shelf life of chicken fillets during storage. [Display omitted] • Cinnamon essential oil (CEO) nanoemulsion was incorporated in chitosan/tragacanth gum/polyvinyl alcohol composite coating. • CEO nanoemulsion increased the antioxidant and antimicrobial activity of the composite coating. • Chicken fillets coated with composite coating containing CEO had better sensory attributes compared to control sample. • The coating loaded with CEO nanoemulsion improved the shelf-life of chicken breast fillets. [ABSTRACT FROM AUTHOR]