Nanoparticles of chitosan and oregano essential oil: application as edible coatings on chicken patties.

ABSTRACT:

Abstract

The dense nutritional structure of meat predisposes it to microbial spoilage and oxidative changes. Thus, the present study evaluated the antimicrobial and antioxidant effect of the edible coating of nanoparticles of chitosan and oregano essential oil on the quality and shelf-life of chicken patties. Total four types of edible coatings were prepared, viz. T₁:0.3% chitosan; T₂:0.3% chitosan incorporated with 0.3% v/v oregano essential oil; T₃:0.3% chitosan nanoparticles and T₄: nanoparticles of 0.3% chitosan incorporated with 0.3% v/v oregano essential oil which were characterized by UV-visible spectrophotometry, particle size analysis and High-Resolution Transmission Electron Microscopy (HR-TEM). The chicken patties were dipped i

SUBMITTER: Sonar E 

PROVIDER: S-EPMC10497486 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature