ArticleFood science & nutrition2023
Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 11 citations in OpenAlex.
- Citrus peel extract-enriched gelatin edible films as natural preservatives to enhance the shelf life and quality of chicken burgers.Food science of animal resources · 2026Article
- Natural fish gelatin-ajwain edible coatings improve shelf life and quality of chicken nuggets.Food science of animal resources · 2026Article
- The Impact of Free and Nanoencapsulated Banana and Apple Peels Extracts on the Physicochemical, Oxidative Stability, Microbial and Sensory Properties of Whipped Cream.Food science & nutrition · 2025Article
- Recovery, Bioactivity, and Utilization of Bioactive Phenolic Compounds inFood science & nutrition · 2024Review
- Preparation, Optimization, and Characterization of Bovine Bone Gelatin/Sodium Carboxymethyl Cellulose Nanoemulsion Containing Thymol.Foods (Basel, Switzerland) · 2024Article
- Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration.Food science & nutrition · 2023Article
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Authors and funding
3 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
The preserving potential of biopolymer coatings can be improved by adding natural antimicrobial and antioxidant compounds. The objective of this study was to evaluate the effect of natural coatings (gelatin (Gel), chitosan (Ch), and modified starch (MS)) incorporated with bitter orange peel extract (BOE) on the quality of the chicken fillets during cold. BOE had a high amount of phenolic compounds (145.28 mgGAE/g). Coating the fillets with pure BOE exerted a higher inhibitory effect against bacterial growth compared to composite coatings without extract. Lower microbial count (2-3 log CFU/g on days 9 and 12 of storage) was observed in the samples coated with composite biopolymers incorporated with BOE in comparison to the coatings without BOE. Composite coatings of Gel/MS/BOE showed lower FFA in the fillets followed by Gel/Ch/BOE and MS/Ch/BOE. The lowest TVB-N belonged to MS/Ch/BOE followed by Gel/Ch/BOE and Gel/MS/BOE which were 17.05, 17.39, and 19.40 mg/100 g at the end of the storage. Among the samples, pure BOE, Gel/MS/BOE, Gel/Ch/BOE, and MS/Ch/BOE showed the lowest peroxide value and the coatings containing chitosan had a slower rate of hydroperoxide generation. Drip loss showed a descending trend in all coated samples except for an enhancement in control and BOE-coated fillets, 6.42% and 6.39%, respectively, on day 12 of storage. Samples coated with Gel/MS and Gel/MS/BOE had the lowest drip loss during the storage period (5.96% and 5.98%, respectively). It should be noted that coatings containing chitosan had higher antimicrobial and antioxidant effects. The effect of the coatings as antimicrobial barriers and preservative agents were as follows: Gel/Ch/BOE > MS/Ch/BOE > Gel/MS/BOE. It can be concluded that the applied composite coatings in this work have a high potential to maintain and improve the quality of raw chicken fillets during storage in the refrigerator.
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