Enhancing the Chilling Stability of Chicken Fillets: The Role of Capsulated vs. Nanoparticle forms of Propolis-Infused Pectin Edible Coating. | ||||
| Benha Journal of Applied Sciences | ||||
| Volume 10, Issue 6, June 2025, Page 21-35 PDF (1.03 MB) | ||||
| Document Type: Original Research Papers | ||||
| DOI: 10.21608/bjas.2025.372095.1676 | ||||
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| Authors | ||||
MennatAllah Hatem Elsheshtawy  1; Saad Mahmoud Saad2; Abobaker Moustafa Edris2; Hemat Moustafa Ibrahim3
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| 1Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Moshthour, Benha Egypt | ||||
| 2Department of Food Control, Faculty of Veterinary Medicine, Benha Univerisity | ||||
| 3Food Hygiene and Control department, faculty of veterinary medicine, benha university | ||||
| Abstract | ||||
| Poultry meat is highly perishable and characterized by short shelf life. Due to growing concerns regarding the safety and side effects of synthetic preservatives, this study investigated the effect of propolis-infused pectin-based edible coating on the chicken fillets chilling stability. This research explored the application of propolis in different forms, ethanolic extract, capsulated, and nanoparticles, within pectin edible coatings. Chicken fillets were coated, stored under refrigeration, and evaluated for chemical, microbiological, and sensory properties over 18 days. Results demonstrated that all coated samples exhibited significant reductions in Total Volatile Based Nitrogen (TVMN), Thiobarbituric Acid Reactive Substances (TBARS), pH, and microbial growth fluctuations compared to uncoated controls. The propolis was analyzed for phenolic and flavonoid content by using Gas Chromatography–Mass Spectrometry (GC-MS) device and surprisingly the phenolic compounds were much higher than flavonoid ones indicating high antibacterial effect, additionally, the High-Resolution Transmission Electron Microscopy (HRTEM) was used for the nanoparticles to measure size (19.7nm) while functional substances measured by Fourier Transform Infrared Spectroscopy (FTIR) device. The coatings effectively suppressed total aerobic plate count, Enterobacteriaceae, mold and yeast count with the nanoparticle formulation. Sensory evaluations revealed superior color, texture, and odor stability in treated samples, with the Propolis nanoparticles (2%PN) retaining the best organoleptic properties. Cooking loss analysis further supported the protective role of propolis coatings in moisture retention. Among the treatments, the nanoparticle form showed the most potent preservation effects, maintaining acceptable sensory attributes and microbial safety during storage duration, outperforming Propolis capsule (PC5%) and Propolis Ethanolic Extract (PEE10%) formulations. | ||||
| Keywords | ||||
| Propolis; Capsulated; Nanoparticles; Pectin and Edible coating | ||||
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