Comparison study of chitosan, EDTA, eugenol and peppermint oil for antioxidant and antimicrobial potentials in chicken noodles and their effect on colour and oxidative stability at ambient temperature storage

The aim of this study was to investigate the antioxidant and antimicrobial activity of chitosan, EDTA, eugenol and peppermint essential oil and their effect on color and oxidative stability of chicken noodles stored at 35 +/- 2 degrees C. Results indicated that among the four preservatives, eugenol treatment exhibited higher ABTS (2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid) radical cation activity (89.54%), DPPH (1,1-diphenyl-2-picrylhydrazil) (51.30%) and superoxide anion scavenging activity (66.82%). Total poly-phenol content was also higher in eugenol treated samples. The samples treated with eugenol and chitosan protect against an increase lightness CL-value) and decrease in redness (a) and yellowness (b) values during storage. However, pH value was highest in noodles with chitosan treatment while TBARS (2-thiobarbituric acid reacting substances) and FFA (Free fatty acids) contents were lowest in noodles with eugenol irrespective of storage periods. Eugenol treatment also showed positive impact on microbiological quality and sensory attributes. In conclusion, eugenol has more potential as a natural preservative to increase shelf-life of chicken noodles. (C) 2013 Elsevier Ltd. All rights reserved.