Novel Colocasia esculenta Starch‐Clove Extract Packaging Films for Enhanced Oxidative Stability, Microbial Quality, and Sensory Acceptability of Chicken.
Saved in:
| Title: | Novel Colocasia esculenta Starch‐Clove Extract Packaging Films for Enhanced Oxidative Stability, Microbial Quality, and Sensory Acceptability of Chicken. |
|---|---|
| Authors: | Javed, Muhammad Ahsan1 (AUTHOR), Suleman, Raheel1 (AUTHOR) dr.raheel@bzu.edu.pk, Waseem, Muhammad2 (AUTHOR), Ismail, Tariq1 (AUTHOR), Alsulami, Tawfiq3 (AUTHOR), Sattar, Dur-e-Shahwar1 (AUTHOR), Siddiqui, Nabia4 (AUTHOR), Muzamil, Muhammad1 (AUTHOR), Zahoor, Muhammad Aftab1 (AUTHOR), Adil, Muhammad5 (AUTHOR), Osei Tutu, Crossby6 (AUTHOR) coseitutu@ug.edu.gh, Hebishy, Essam (AUTHOR) ehebishy+eic@wiley.com |
| Source: | Journal of Food Processing & Preservation. 7/21/2025, Vol. 2025, p1-14. 14p. |
| Subjects: | Packaging film, Chicken as food, Plate counts (Microbiology), Edible coatings, Meat preservation |
| Abstract: | Owing to chicken's higher susceptibility to oxidative deterioration, microbial contamination, and poor shelf stability, this study investigated the effect of Colocasia esculenta‐clove extracts (0%–5%) in active packaging films for preserving chicken meat over 0–9 days of storage. This study is the first to combine Colocasia esculenta starch and clove extract in active packaging films for raw chicken, demonstrating superior preservation performance. Physicotextural properties of packaging films depicted significant increase (p < 0.05) in thickness and elongation at break with the increase in concentration of clove extract. Fourier transform infrared spectra revealed similar peak absorption patterns, with intensity variations due to hydrogen bond formation of CH/CS‐COs groups. Chromatic profile showed that 5% clove extract film packaged chicken elucidated notable results for L∗, a∗, and b∗ values, that is, 39.2, 3, and 10, on the ninth day of storage. TBARS and pH results declined; 5% of the clove extract film packaged chicken reported lower values, that is, 0.6 mg MDA/kg and 6.1, on the ninth days of storage. The 5% clove extract film packaged chicken showed the lowest microbial counts for total plate counts, Escherichia coli, and Staphylococcus aureus, that is, 9.1, 1.1, and 2.2 Log10 CFU/g, as compared to control, that is, 15.6, 2.6, and 2.9 Log10 CFU/g at Day 9 of storage. Sensory experts declared that chicken packaged in the 5% clove extract film was the best sample for color, odor, texture, and overall acceptability, over the storage of 0–9 days. Conclusively, 5% clove extract film preserved chicken with optimal oxidative stability, microbial quality, and organoleptic acceptability, suggesting its potential as an active agent in packaging films for enhancing the shelf‐life of other food products. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
|
Full text is not displayed to guests.
Login for full access.
|
|
| Abstract: | Owing to chicken's higher susceptibility to oxidative deterioration, microbial contamination, and poor shelf stability, this study investigated the effect of Colocasia esculenta‐clove extracts (0%–5%) in active packaging films for preserving chicken meat over 0–9 days of storage. This study is the first to combine Colocasia esculenta starch and clove extract in active packaging films for raw chicken, demonstrating superior preservation performance. Physicotextural properties of packaging films depicted significant increase (p < 0.05) in thickness and elongation at break with the increase in concentration of clove extract. Fourier transform infrared spectra revealed similar peak absorption patterns, with intensity variations due to hydrogen bond formation of CH/CS‐COs groups. Chromatic profile showed that 5% clove extract film packaged chicken elucidated notable results for L∗, a∗, and b∗ values, that is, 39.2, 3, and 10, on the ninth day of storage. TBARS and pH results declined; 5% of the clove extract film packaged chicken reported lower values, that is, 0.6 mg MDA/kg and 6.1, on the ninth days of storage. The 5% clove extract film packaged chicken showed the lowest microbial counts for total plate counts, Escherichia coli, and Staphylococcus aureus, that is, 9.1, 1.1, and 2.2 Log10 CFU/g, as compared to control, that is, 15.6, 2.6, and 2.9 Log10 CFU/g at Day 9 of storage. Sensory experts declared that chicken packaged in the 5% clove extract film was the best sample for color, odor, texture, and overall acceptability, over the storage of 0–9 days. Conclusively, 5% clove extract film preserved chicken with optimal oxidative stability, microbial quality, and organoleptic acceptability, suggesting its potential as an active agent in packaging films for enhancing the shelf‐life of other food products. [ABSTRACT FROM AUTHOR] |
|---|---|
| ISSN: | 01458892 |
| DOI: | 10.1155/jfpp/5563606 |
