A novel Nanocoating with zein, gallic acid, and flaxseed oil: Enhancing stability of chicken meatballs

Abstract

In this study, nanofibers loaded with zein (ZN), flaxseed oil (FSO)-loaded zein (ZNF), gallic acid-loaded zein (ZNG), and a combination of flaxseed oil and gallic acid (GA) loaded zein (ZNFG) nanofibers were obtained. FSO and GA were highly encapsulated within the nanofibers with a high encapsulation efficiency (EE) ranging from 97.13% to 98.03% for FSO and 91.46%–92.53% for GA, respectively. ATR-FTIR analysis also confirmed the successful encapsulation of these bioactive compounds. The obtained nanofibers exhibited diameters ranging from 170.79 ± 61.47 to 318.55 ± 37.90 nm. Incorporating FSO and GA, with their antioxidant bioactive properties, into chicken meatballs aimed to delay oxidation. Additionally, the antimicrobial property of flaxseed oil was intended to delay microbial growth. All nanofibres were collected on aluminum foil on the collector plate of the electrospinning device. Chicken meatballs were coated with aluminum foils (containing zein-based nanofibres). Coating chicken meatballs with nanofibers presented a novel approach, and this study demonstrated that it was a highly successful preservation method during storage compared to the control samples. On the 3rd day of storage, the total mesophilic aerobic bacteria (TMAB) load in control samples was 6 log CFU g−1, while the TMAB load in samples coated with ZNF nanofibers reached 6 log CFU g−1 on the 10th day. ZNF nanofibers provided better protection in terms of the total yeast and mold count (TMY).