Abstract The present study aimed to investigate the extension of chilled chicken fillets shelf life through using nanoemulsions coatings technique. Three curcumin nanoemulsions were prepared: curcumin-cinnamon essential oil nanoemulsion (CCN), curcumin-garlic essential oil nanoemulsion (CGN) and curcumin-sunflower oil nanoemulsion (CSN). Droplets size and morphology of curcumin nanoemulsions were examined by zetasizer and transmission scanning microscope (TEM), the mean droplets size was found to be 40 nm, 9 nm and 130 nm for CGN, CCN and CSN, respectively. Pectin was added to the prepared nanoemulsions and the effect of the obtained coatings on the microbiological quality, chemical composition, physical and sensory properties of chilled chicken fillets were studied at 4 °C for 12 days. Rheological properties of nanoemulsions/pectin coatings showed shear thinning behavior. Microbiological studies showed that curcumin nanoemulsions/pectin coatings reduced the total plate count (TPC), psychrophilic bacteria, yeast and mold growth and retarded the microbial spoilage compared to the control treatment. During all storage periods CCN/pectin treatment showed the lowest microbial counts related to the over mentioned microorganisms compared to CGN/pectin and CSN/pectin treatments. Moreover, chicken samples coated with CCN/pectin and CGN/pectin showed the lowest values of total volatile nitrogen (TVN) and thiobarbituric acid (TBA) however, they showed the best values for water holding capacity (WHC) and texture compared to the control and CSN/pectin treatments. Samples coated with curcumin nanoemulsions/pectin coatings recorded higher sensory scores compared to the control treatment.

中文翻译：

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用于冷藏鸡柳的负载姜黄素的纳米乳液/果胶涂层

摘要 本研究旨在研究通过使用纳米乳液涂层技术延长冷冻鸡肉片的保质期。制备了三种姜黄素纳米乳：姜黄素-肉桂精油纳米乳（CCN）、姜黄素-大蒜精油纳米乳（CGN）和姜黄素-葵花油纳米乳（CSN）。通过zetasizer和透射扫描显微镜（TEM）检查姜黄素纳米乳液的液滴尺寸和形态，发现CGN，CCN和CSN的平均液滴尺寸分别为40 nm，9 nm和130 nm。将果胶添加到制备的纳米乳液中，并在 4°C 下研究了所得涂层对冷冻鸡柳的微生物质量、化学成分、物理和感官特性的影响，持续 12 天。纳米乳液/果胶涂层的流变特性显示出剪切稀化行为。微生物学研究表明，与对照处理相比，姜黄素纳米乳剂/果胶涂层减少了菌落总数 (TPC)、嗜冷细菌、酵母和霉菌的生长，并延缓了微生物腐败。在所有储存期间，与 CGN/果胶和 CSN/果胶处理相比，CCN/果胶处理显示与上述微生物相关的微生物计数最低。此外，涂有 CCN/果胶和 CGN/果胶的鸡肉样品显示出总挥发性氮 (TVN) 和硫代巴比妥酸 (TBA) 的最低值，但与对照相比，它们显示出最佳的持水能力 (WHC) 和质地值和 CSN/果胶处理。