OPTIMIZATION OF ACTIVE EDIBLE FILMS AND COATINGS WITH NANO EMULSIONS OF ESSENTIAL OILS FOR CHICKEN PATTIES PACKAGING
| dc.contributor.advisor | NAGA MALLIKA, E(MAJOR) | |
| dc.contributor.advisor | ESWARA RAO, B | |
| dc.contributor.advisor | SRINIVASA RAO, T | |
| dc.contributor.author | HARITHA, M | |
| dc.date.accessioned | 2019-07-09T08:48:05Z | |
| dc.date.available | 2019-07-09T08:48:05Z | |
| dc.date.issued | 2018-10 | |
| dc.description | THESES | en_US |
| dc.description.abstract | In the present study, an attempt was made to evaluate the physical, mechanical, microbial and antioxidant properties of alginate based edible films incorporated with nanoemulsions of essential oils. Different alginate films i.e., C, T1, T2, T3, T4, T5 and T6 viz Sodium alginate film (C), Sodium alginate film with 10 µl of GEON (T1), Sodium alginate film with 20 µl of GEON (T2), Sodium alginate film with 50 µl of GEON (T3), Sodium alginate film with 10 µl of CEON (T4), Sodium alginate film with 50 µl of CEON (T5), Sodium alginate film with 100 µl of CEON (T6) were developed. Among all these films one best film was selected along with control to wrap the chicken patties and efficacy of these films to extend the shelf life of chicken patties during 21 days of refrigerated storage period was evaluated. The overall mean values of thickness, grammature, opacity values, tensile strength and percent elongation at break were significantly (P<0.05) higher in cardamom essential oil nanoemulsion incorporated films compared to ginger essential oil nanoemulsion incorporated films and control. The water vapour permeability values were higher in ginger essential oil nanoemulsion (GEON) compared to cardamom essential oil nanoemulsion (CEON). The water sorption kinetic values of control films were significantly (P<0.05) higher than the rest of formulations. The mean antioxidant values of ginger essential oil nanoemulsion and cardamom essential oil nanoemulsion films were 80.37 and 98.06 respectively. The antioxidant activity of cardamom essential oil nanoemulsion films were significantly (P<0.05) higher than ginger essential oil nanoemulsion and control films. The mean log reduction of GEON and CEON incorporated films against both E.coli and S.aureus were 1.66, 2.87 and 1.54, 2.91 respectively. The log reduction was significant for both E.coli and S.aureus but high with S.aureus. Depending on the analysis of quality parameters of above films, T6 formulation i.e. Sodium alginate film with 100 µl of CEON (T6) was selected as best film and used to evaluate the efficacy and to extend the shelf life of chicken patties. The pH values of chicken patties wrapped in T6 ranged from 6.19 to 6.84 during 21 days of refrigeration storage period. The pH values of chicken patties wrapped in T6 films were significantly lower than control. TBARS values of chicken patties wrapped in T6 films were significantly lower than control and they ranged from 0.91 to 1.28 during 21 days of refrigerated period. Percent cooking loss values of chicken patties wrapped in T6 incorporated films were significantly (P<0.05) lower than the control and the mean values of both control and treatment were in the range of 8.17 to 32.61 and 12.17 to 50.43 which were well within the limits during storage period. The microbial counts (Total plate count, yeast and moulds, psychrophilic)were observed to be significantly (P<0.05) lower in chicken patties wrapped in T6 films than control films. Colour, flavour, juiciness, tenderness and overall acceptability values of chicken patties wrapped in T6 films were significantly (P<0.05) higher than control films. The results indicated that cardamom essential oil nanoemulsion can be incorporated in nanoemulsions into sodium alginate films and can effectively be used as a food wrap and as an edible packaging for meat and meat products. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810113433 | |
| dc.keywords | CHICKEN PATTIES;PACKAGING;EDIBLE FILMS;COATINGS;NANO EMULSIONS;ESSENTIAL OILS | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 174 | en_US |
| dc.publisher | SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA | en_US |
| dc.sub | Livestock Product Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | OPTIMIZATION OF ACTIVE EDIBLE FILMS AND COATINGS WITH NANO EMULSIONS OF ESSENTIAL OILS FOR CHICKEN PATTIES PACKAGING | en_US |
| dc.these.type | M.V.Sc. | en_US |
| dc.title | OPTIMIZATION OF ACTIVE EDIBLE FILMS AND COATINGS WITH NANO EMULSIONS OF ESSENTIAL OILS FOR CHICKEN PATTIES PACKAGING | en_US |
| dc.type | Thesis | en_US |