Abstract
In this study, the antioxidant properties of sour tea extract (Hibiscus sabdariffa L.) were investigated in both free and nanoencapsulated forms to increase the quality and shelf life of chicken nugget during a 9‐day refrigerated storage period. For this purpose, the extract was prepared using ultrasound and quantities of phenolic and anthocyanin compounds, and antioxidant properties (DPPH free radical scavenging, FRAP) of extract was examined. The results showed that the value of phenolic compounds and anthocyanin compounds were 626.57 mg/g gallic acid and 379.11 µg/ml, respectively, and the extract had high antioxidant activity. Maltodextrin‐whey protein concentrate was used for nanoencapsulation of the extract. Then, to investigate the effect of sour tea extract (free and nanoencapsulated forms) with carboxymethylcellulose (CMC) on quality and shelf life of chicken nugget, five treatments, including T1: control, T2: CMC, T3: CMC +1,000 ppm extract, T4: CMC +1,000 ppm nano extract; and T5: CMC +TBHQ, were prepared. First, physicochemical properties of nugget were measured. The results showed that CMC and sour tea extract reduced oil uptake, moisture content, frying percentage, frying efficiency, and soft texture of fried chicken nugget, and overall the best results were observed in CMC treatment with both extract and nano‐extract (p < .05). Then, peroxide value (PV), total volatile nitrogen base (TVB‐N), thiobarbituric acid (TBA), and sensory indexes were evaluated in treatments stored at refrigerator for 9 days. The results showed that sour tea extract has antioxidant properties and coating of extract increased its antioxidant properties as nugget containing 1,000 ppm the nanoencapsulated sour tea extract with CMC delayed oxidative spoilage and organoleptic changes of chicken nugget (p < .05). Therefore, it seems that the nanoencapsulated sour tea extract with CMC can be used as a natural preservative in meat and meat products.
Highlights
Today, much of the food is produced industrially and marketed as ready to eat
Phenolic compounds in fruits and vegetables have attracted the attention of many researchers due to their high potential for antioxidant activity
Phenolic compounds by donating hydrogen atoms prevent free radical activity (Haji mahmmodi et al, 2012)
Summary
Much of the food is produced industrially and marketed as ready to eat These products have been able to gain a special position in the family and community food basket by meeting consumer needs such as acceptable sensory properties and high preparation speed. Ready to eat and semi ready to eat food such as fried products are a major part of this type of food (Alishahi, Ojagh, Shabanpour, & Izadi, 2017). Benefits of these foods include crisp texture, good appearance and color, quality improvement, and edible (Sanz, Salvador, & Fiszman, 2008).
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