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The Caucasian Whortleberry Extract/Myrtle Essential Oil Loaded Active Films: Physicochemical Properties and Effects on Quality Parameters of Wrapped Turkey Breast Meat

In this research work, the effects of myrtle essential oil (MEO) and Caucasian whortleberry extract (CWE) as natural additives were investigated on mechanical, physico-mechanical and antimicrobial properties of gellan/polyvinyl alcohol (G/PVA) film. Then, optimal blend active films were used for the wrapping of turkey breast meat stored at low temperature (4 ± 1 °C) for 15 days and chemical and sensory properties of wrapped meats were evaluated. The addition of MEO and CWE decreased tensile strength and increased the strain at the break of the films (p ≤ 0.05). Additionally, with increasing the amount of MEO and CWE, the permeability to water vapor (WVP) and the moisture content (MC) of the films decreased (p ≤ 0.05). MIC test showed that MEO and CWE were effective against S. aureus, E. coli, S. typhimurium, and P. fluorescens. at the concentrations of 5–6 and 15–17 mg/mL, respectively. Different microbiological, chemical, and sensory tests indicated that active films significantly enhanced the shelf life of turkey breast meat (p ≤ 0.05). Therefore, based on our finding in this study, the use of these active and biodegradable packagings can be effective and useful for protecting the microbial and sensory quality of turkey breast meat.

Publication date: 08/11/2022

Author: Vahid Bagheri

Reference: doi: 10.3390/foods11223553

MDPI (foods)


This project has received funding from the Bio Based Industries Joint Undertaking under the European Union’s Horizon 2020 research and innovation programme under grant agreement No 837761.