مشخصات پژوهش

The present study aims to develop an edible fim based on corn Zein protein (Z) containing sumac fruit extract (SFE) and Thymus daenensis Celak essential oil (TEO) encapsulated with beta-cyclodextrin and its effct on the shelf life of chicken filets stored in refrigerator conditions. The results of FTIR showed that Z fims containing SFE, free and encapsulated TEO formed effctive chemical bonds in the strength of the fims. According to the results, adding SFE and TEO led to an increase in the tensile strength (1.65 and 1.59 MPa) and elongation at the break (55.08 and 46.47%) of the fims, and in the samples containing both substances, these parameters (0.46 MPa and 1.99%) were signifiantly (p ≤ 0.05) reduced. Upon adding SFE and TEO, the moisture level of the fims (0.45 and 0.74%) decreased signifiantly (p ≤ 0.05). In all samples, over time, the microbial population (aerobic mesophilic bacteria, Psychrotrophic bacteria, lactic acid bacteria, and Enterobacteriaceae), pH, thiobarbituric acid reactive substances, and total volatile basic nitrogen (TVB-N) values increased; but these trends were signifiantly (p ≤ 0.05) lower in the all wrapped samples compared to the unwrapped group. Also, the sensory analysis of the treatments showed that the fims containing SFE and encapsulated TEO (odor (score of 3.55), color (score of 3.85), and overall acceptability (score of 3.70)) accounted for the highest effiency in preventing changes in the studied filets until the end of the storage period. In general, it can be concluded that the edible corn Zein fim containing encapsulated TEO and SFE can improve the quality and prolong the shelf life of the wrapped chicken filets and can be applied as a good alternative to plastic packaging in future.