Characterization of edible film based on grape juice and cross-linked maize starch and its effects on the storage quality of chicken breast fillets

Abstract

Grape juice, maize starch cross-linked with sodium trimetaphosphate and glycerol were used to prepare edible film. The effects of grape juice:water volume ratio (10:90-50:50), cross-linked maize starch (3-5%, w/v), and glycerol (0.5-1.0%, w/v) concentration on the solubility, color, phenolic content, and barrier properties of edible films was examined with response surface methodology. Optimized film with low solubility (0.53 g soluble solid g 1 total solid), yellowness index (8.71), oxygen and water permeability coefficients (8.48 cm(3)mu m m(-2)d(-1)kPa(-1); 1.33 gmm m(-2)h(-1)kPa(-1), respectively), and high phenolic content (43.34 mg GAE 100 g(-1) dm) was found to be 16.15:83.85 of grape juice:water ratio, 3.61% of starch and 0.5% of glycerol. The best formula that meets defined quality constraints for edible film was used for the preservation of physicochemical and microbiological properties of chicken breast fillets. The amount of thiobarbituric acid-reactive substance in the coated chicken fillets decreased from 1.98 to 0.91 mg MDA kg(-1) as a result of reduction of oxygen permeability and availability. Total aerobic mesophilic, psychrophilic, and Enterobacteriaceae counts decreased by 1.58, 0.94, and 0.85 log, respectively. These results clearly proved that coating chicken fillets with grape juice-based edible film affected positively lipid oxidation and microbial growth during cold storage.