Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets

The present study aimed to investigate the extension of chilled chicken fillets shelf life through using nanoemulsions coatings technique. Three curcumin nanoemulsions were prepared: curcumin-cinnamon essential oil nanoemulsion (CCN), curcumin-garlic essential oil nanoemulsion (CGN) and curcumin-sunflower oil nanoemulsion (CSN). Droplets size and morphology of curcumin nanoemulsions were examined by zetasizer and transmission scanning microscope (TEM), the mean droplets size was found to be 40 nm, 9 nm and 130 nm for CGN, CCN and CSN, respectively. Pectin was added to the prepared nanoemulsions and the effect of the obtained coatings on the microbiological quality, chemical composition, physical and sensory properties of chilled chicken fillets were studied at 4 degrees C for 12 days. Rheological properties of nanoemulsions/pectin coatings showed shear thinning behavior. Microbiological studies showed that curcumin nanoemulsions/pectin coatings reduced the total plate count (TPC), psychrophilic bacteria, yeast and mold growth and retarded the microbial spoilage compared to the control treatment. During all storage periods CCN/pectin treatment showed the lowest microbial counts related to the over mentioned microorganisms compared to CGN/pectin and CSN/pectin treatments. Moreover, chicken samples coated with CCN/pectin and CGN/pectin showed the lowest values of total volatile nitrogen (TVN) and thiobarbituric acid (TBA) however, they showed the best values for water holding capacity (WHC) and texture compared to the control and CSN/pectin treatments. Samples coated with curcumin nanoemulsions/pectin coatings recorded higher sensory scores compared to the control treatment.