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Abstract
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Background and Objectives: Effects of edible coatings, including sodium alginate (Alg), pullulan (Pul) and
carboxymethyl cellulose (CMC) with bitter orange peel extract (BOE), on the chemical, microbial and texture qualities of
chicken fillets during storage in refrigerator was investigated.
Materials and Methods: Samples treated with biopolymer coatings with BOE included significantly lower free fatty
acids, peroxide value, total volatile basic nitrogen content and microbial count during cold storage, compared to fillets treated
with pure BOE, biopolymer composites (no BOE) and controls.
Results: Effectiveness of the coatings on bacterial population was as follows Alg/Pul/BOE > Pul/CMC/BOE >
Alg/CMC/BOE > BOE > Alg/Pul > Alg/CMC > Pul/CMC > control. Coating fillet samples with pure BEO showed greater
inhibitory activities against microbial spoilage, compared with composite coatings with no extracts.
Conclusions: Treatment efficiency as of antimicrobial agents and maintenance of physicochemical characteristics were as
follows Alg/Pul/BOE > Pul/CMC/BOE > Alg/CMC/BOE. Based on the current findings, these composite coatings can be
promising options to improve the quality of fresh foods during shelf-life.
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