Whey protein coating incorporated with essential oil, bioactive peptides and nanoparticle extends shelf-life of chicken breast slices

This study was conducted to evaluate the effects of whey protein coating incorporated with ohmic-ultrasound (OH-US) pretreated whey protein concentrate (WPC) (1 and 0.5%), Aloysia citrodora essential oil (ACEO) (0.5 and 0.25%) and selenium nanoparticle (SeNPs) (0.5 and 0.25%), separately and in combination on the shelf life extension of chicken breast slices during refrigerated storage (4 °C) over a period of 12 days. The control and treated samples were analyzed for chemical (pH, TVB-N and TBARS), microbial (total mesophilic and psychrotrophic bacteria, Pseudomonas spp., Salmonella typhimurium and Listeria monocytogenes) and sensory properties (odor, color, texture and acceptability). The GC-MS analysis of ACEO disclosed that geranial (28.32%) followed by neral (26.04%), were the most dominant components. The spoilage was significantly suppressed in the samples treated with the fabricated coating, containing different concentrations of WPC hydrolysates (WPCH), ACEO and SeNPs as compared to the control (P < 0.05). The lowest bacterial growth, and chemical changes were recorded in the chicken samples treated with %1 OH-US WPCH+ %0.5 ACEO and %0.5 OH-US WPCH + %0.25 ACEO +%0.25 SeNPs. Additionally, the both groups had the best organoleptic properties. In conclusion, the fabricated coating could be a novel and promising method to reduced bacterial load and boost and antioxidant activity which in return can potentially extended the shelf life of chicken breast slices.