Persian gum coating with free or nanoemulsified pennyroyal oil combined with oxygen scavenger packaging for shelf-life extension of chilled chicken breast

Abstract

This study evaluated the influence of a coating made of Persian gum (PG) containing either free-form (PEO) or nanoemulsion (PNE) of pennyroyal essential oil in conjunction with oxygen scavenger (OS) packaging to preserve chicken breasts during refrigeration. The experimental groups were control, PG, OS, PG + OS, PG + PEO, PG + PNE, PG + PEO + OS, and PG + PNE + OS. The control and treated groups without OS were packed in a high-O2 transmission rate multi-layer pouches, while the treated groups containing OS were packed in high-O2-barrier pouches. Integration of PEO or PNE within the coating structure and utilization of OS packaging led to a significant decrease in the growth of total mesophilic and psychrotrophic bacteria, Enterobacteriaceae , and lactic acid bacteria. Furthermore, application of the aforementioned treatments effectively inhibited the rise in pH levels, lipid and protein oxidation, total volatile nitrogen content, and deterioration in sensory attributes of the chicken breasts. Coating solutions containing PEO (PG + PEO and PG + PEO + OS) were more effective at the early stage, while their counterparts containing PNE (PG + PNE and PG + PNE + OS) were more effective at the latter stage of storage period. The shelf-life ranged from 4 days (control and PG) to 20 days (PG + PNE + OS), with incremental extensions by OS (8 days), PG + PEO (12 days), and PG + PNE or PG + PEO + OS (16 days). In conclusion, application of active coating containing PEO or PNE, followed by OS packaging emerge as the efficient approach to enhance the shelf-life of chicken breasts during refrigeration. Copyright © 2026. Published by Elsevier B.V.