Characterization of novel probiotic nanocomposite films based on nano chitosan/nano cellulose/gelatin for the preservation of fresh chicken fillets

In this study, nano cellulose-nano chitosan-gelatin films containing Lactobacillus casei (L. casei) and Bacillus coagulans (B. coagulans) GBI-30, 6086, and a combination of them were produced. The refrigerated fillets were examined for inoculated Listeria monocytogenes (1 x 10(5) cfu/g), microbial and chemical properties for 14 days. According to the results, with the addition of probiotic bacteria to the nanocomposite films (NF), elongation-to break and tensile strength decreased significantly; significantly (P < 0.05) increased were observed in the thickness and brightness of the films, and no significant effect (P > 0.05) was observed about moisture and solubility. There was a significant negative association between probiotic survival and storage period, with B. coagulans (6.35 log CFU/g) having a greater survival rate than L. casei (6.01 log CFU/g) (P < 0.05). The analysis of fillets indicated that probiotic film slowed down the increasing trend of oxidative and microbial spoilage indices compared to the control group (P < 0.05). The best results were observed at the end of the storage time in NF + L. casei + B. coagulans. Therefore, it seems that NF probiotics can improve the quality and shelf life of chicken fillets during the refrigerated storage which could be a method of using probiotics in chicken fillets.

Automated summary

In this study, nano cellulose-nano chitosan-gelatin films containing Lactobacillus casei and Bacillus coagulans were produced and their effects on microbial and chemical properties of chicken fillets were examined. The results showed that the addition of probiotic bacteria to the films had significant effects on certain properties of the films, and the survival rate of the probiotics was negatively correlated with the storage period. Compared to the control group, the probiotic film slowed down the oxidative and microbial spoilage of the fillets.