Innovative application of the Echinacea purpurea (L.) extract-phospholipid phytosomes embedded within Alyssum homolocarpum seed gum film for enhancing the shelf life of chicken meat

Abstract

To the best of our knowledge, “phytosomal” encapsulation of extracts in edible films has not been applied for enhancing the shelf life of food products by now; as a result, phytosomal encapsulation was used in this research to bring about a sustainable release of the extract from the edible film and prompt a significant shelf life enhancement. For this purpose, first, the Alyssum homolocarpum seed gum (AHSG) film was enriched with various levels (1–20% w/w) of Echinacea purpurea (L.) extract-phospholipid phytosome (EEPP) and, then, the structural (FTIR and SEM), thermal, physicochemical, mechanical and radical scavenging properties of the films as well as release kinetics of the extracts from the films were evaluated. Then, the chicken meat was packaged with the developed film and its different parameters including microbial population, chemical indices (TBARS and pH) as well as sensory properties of the meat were compared with those of the control film. Based on the results, as the EEPP percentage increased, water solubility, moisture content, water vapor permeability of AHSG films decreased favorably, and their tensile strength enhanced successfully. Besides, incorporation of EEPP improved the radical scavenging properties and melting point of the base film considerably. Structural surveys revealed that some chemical interactions (hydrogen bonds) occurred between EEPP and AHSG matrix. A two-fold increase in the shelf life of meat was recognized as the microbial and chemical indices of the developed film after 14 days were even better than those indices of the control film after 7 days.