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After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 ☌. The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. Were higher in treated fruits than control. TPC, TFC, TSS, antioxidant, and enzymes activity Rates were lower in samples treated with ACEOs. Results revealed that weight loss and TA were reduced in all treatments during storage, being that the Loss, titratable acidity (TA), antioxidant activity (DPPH assay), total phenolic (TPC), flavonoid andĪnthocyanin contents (TFC), and enzymes activity (peroxidase and ascorbate peroxidase) wereĮvaluated during the refrigerated period (5 ◦C with relative humidity of 85–90% for 20 days). The treatments were produced as follows: T1, control T2,Ģ50 ppm ACEOs T3, 500 ppm ACEOs and T4, 750 ppm ACEOs. In the present study, the biochemicals, antioxidantĬharacteristics, and shelf life of treated strawberries with Aloysia citrodora essential oil (ACEOs) In fruits throughout the refrigerated period. Plant extracts or essential oils (EOs) can potentially be used as preservatives Strawberry fruits are highly susceptible to cold burning, resulting in low storage periodsĪt low temperatures.

The final conclusion showed that the coating of pullulan with watercress extract could act as a natural antioxidant, delaying chemical degradation and prolonging the The control treatment had only the allowed chemical range for up to 6 days, but the treatment containing pullulan coating + 1000 ppm extract had the allowed values until the end of the storage period. According to the results pullulan coating + watercress extract 1000 ppm significantly retarded lipid oxidation by decreasing peroxide value and thiobarbituric acid production in the samples and it had the lowest total volatile basic nitrogen and pH (p<0.05). The results showed, natural preservation delayed chemical spoilage in compared with control treatment (p<0.05).

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Then, 4 treatments were included: control, pullulan coating, pullulan coating + watercress extract 500 ppm, pullulan coating + watercress extract 1000 ppm were analyzed by biochemical parameters such as peroxide value (PV), thiobarbithic acid (TBA), free fatty acid (FFA), total volatile base nitrogen (TVB-N) and pH). The values of phenolic compounds for soxhlet extract were equal to 586.53 mg gallic acid per gram of dry weight and for ultrasonic extract was 879.57 mg/g dry weight and the antioxidant properties of watercress extracted by ultrasound were significantly higher than soxhlet method (p<0.05), so ultrasound extracts were added to the pullulan coating. First, the watercress extract was extracted by ultrasound and soxhlet (solvent) method and the amount of phenolic compounds and antioxidant activity of the extract (DPPH free radical activity test) were determined. In the present study, the effect of Pullulan coating with watercress extract on the quality and shelf life of fresh beluga sturgeon fillet stored in a refrigerator over a period of 16 days was investigated. The results revealed that CA +AFEOs coating reduced significantly the pH, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) values and also displayed higher contents of the total phenolic content (TPC) and redness value when compared with control. There was no remarkable difference in proximate composition (moisture, ash, protein, and fat) of meat samples by treating with CA or AFEOs. The chicken meats packaged in polyethylene bags at atmospheric condition and physicochemical, microbiological, and organoleptic properties were assessed at days 1, 4, 8, and 12. Five treatments were produced as follows: T1 (distilled water as control), T2 (2% CA), T3 (2% CA +500 ppm AFEOs), T4 (2% CA +1000 ppm AFEOs), and T5 (2% CA +1500 ppm AFEOs).

The objective of the present study was to evaluate the effects of calcium-alginate (CA) containing Artemisia fragrance essential oils (AFEOs) as a potential antioxidant and antimicrobial coating on quality attributes and shelf life of chicken meat throughout keeping period (4☌).