The effect of Eryngium caucasicum extract with xanthan and guar edible coating on chicken fillet shelf life during cold storage (4 ± 1 oC)

Today, the use of plant extracts has been considered as natural preservatives or food additives with antioxidant and antimicrobial properties alone or in combination with edible coatings. The aim of this study was to investigate the effect of Eryngium caucasicum extract (0.75%) with combined edible coatings based on xanthan gum (1.5%) and guar (0.5%), an examination were carried out with 5 treatments of uncoated chicken fillets (control) fillets containing xanthan and guar coatings alone or in combination with Eryngium caucasicum extract and 3 replicates per treatment during a 12-day refrigerated storage. The results showed that Eryngium caucasicum extract significantly (p <0.05) improved the antibacterial function of guar coating. However, there was no effect on the antimicrobial efficacy of xanthan coatings. The lowest amount of pH was observed in the fillets containing xanthan and Eryngium caucasicum extract. Also, at the end of the period, the lowest amount of peroxide value and index of thiobarbituric acid was observed in the fillet coated with guar and Eryngium caucasicum extract (p <0.05). On the other hand, the type of edible coating did not have a significant effect on the content of total volatile nitrogen compounds. However, the effect of Eryngium caucasicum extract on improving the effectiveness of guar edible coating was significant in reducing total volatile nitrogen compounds of fillet (p <0.05). In general, the results showed that, given the antioxidant and antimicrobial properties of Eryngium caucasicum extract, it can be combined with edible coatings to increase the shelf life of chicken fillet at refrigerated storage.