Development of starch based edible film incorporated with essential oil for enhancing shelf life of chicken nuggets

Abstract

The present study was undertaken to develop biodegradable edible film from sweet newlinepotato, arrowroot and tapioca starch using casting technique for preserving chicken nuggets. newlinePreliminary trails were carried out to standardize the ingredients and processing conditions for newlineedible film production. On the basis of physico-chemical properties, 4% (sweet potato) and 3.5% newline(arrowroot and tapioca) starch and 1.5% carrageenan were found optimum. Film forming solution newline(FFS) was incorporated with glycerol at 5-15% level separately and formed films were newlinecharacteristically analyzed. The mean pH, moisture content and tensile strength decreased newlinesignificantly (Plt0.05) with increasing concentration of glycerol. The films thickness newlinemeasurement exhibited uniformity. The moisture absorption of the films increased highly newlinesignificantly (Plt0.01). The L (lightness parameter) and transparency value significantly (Pgt0.05) newlinedecreased with increasing glycerol concentration. On the basis of physico-chemical, mechanical, newlinebarrier and optical properties, 3.5% tapioca starch, 1.5% carrageenan and 10% glycerol were newlinefound optimum. Three essential oils (EO) viz. anise, caraway and nutmeg were selected and newlineoptimized at 0.5%, 1%, 2% and 3% on the basis of minimum inhibitory concentration by tube newlinedilution method. Dynamic oscillatory measurements of FFS showed weak gel like behavior. newlineThe film s moisture content, moisture absorption, solubility, transparency and haze value shown newlinehighly significant (Plt0.01) difference. The film thickness, pH, swelling measurement showed newlinenon-significant difference (Pgt0.05), however tensile strength, L values decreased significantly newline(Plt0.05) with increased EO concentration. Based on the results of antimicrobial activity and newlinesensory scores, three films containing EOs viz. anise 0.5, caraway and nutmeg 1% were selected newlinefor detailed storage stability studies of chicken nuggets for 15 days at refrigeration temperature newline(4±1°C). The pH, peroxide, FFA and TBA value of treatments were significantly (Plt0.05) lower