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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #284200
Title: Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with Cinnamaldehyde and Carvacrol

Author
item Du, Wen-Xian
item Avena-Bustillos, Roberto
item WOODS, RACHELLE - University Of California
item Breksa, Andrew
item McHugh, Tara
item Friedman, Mendel
item Levin, Carol
item Mandrell, Robert

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/25/2012
Publication Date: 8/15/2012
Citation: Du, W., Avena Bustillos, R.D., Woods, R.D., Breksa III, A.P., Mchugh, T.H., Friedman, M., Levin, C.E., Mandrell, R.E. 2012. Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with Cinnamaldehyde and Carvacrol. Journal of Agricultural and Food Chemistry. 60(32):7799-7804. DOI: 10.1021/jf301281a.

Interpretive Summary: Edible films and coatings can be used as carriers of plant essential oils and their active antibacterial components to protect food against bacterial pathogens and spoilage, while potentially enhancing sensory properties of the wrapped foods. To demonstrate this possibility, this study evaluated the effect of adding (0%, 0.5%, and 0.75%) of carvacrol (the active ingredient of oregano essential oil) and of cinnamaldehyde (the active ingredient of cinnamon oil) to apple- and tomato-based film-forming solutions on sensory properties of cooked chicken wrapped with these films. This study suggests that films and coatings containing antibacterial essential oils can be used to protect raw chicken pieces against bacterial contamination without adversely affecting preferences of wrapped chicken pieces after baking.

Technical Abstract: Addition of plant essential oils to edible films and coatings has been shown to protect against bacterial pathogens and spoilage while also enhancing sensory properties of foods. This study evaluated the effect of adding 0.5% and 0.75% carvacrol (active ingredient of oregano oil) to apple- and tomato-based film-forming solutions, and 0.5% and 0.75% cinnamaldehyde (active ingredient of cinnamon oil) to apple-based film-forming solutions, on sensory properties of cooked chicken wrapped with these films. Paired preference tests indicated no difference between baked chicken wrapped with tomato and apple films containing 0.5% carvacrol and cinnamaldehyde compared to chicken wrapped with tomato or apple films without the plant antimicrobials. Taste panel indicated higher preference for carvacrol-containing tomato coated chicken over corresponding apple coating. There was also a higher preference for cinnamaldehyde-containing apple films over corresponding carvacrol-containing wrapping. Films containing antibacterial active compounds derived from essential oils can be used to protect raw chicken pieces against bacterial contamination without adversely affecting preferences of wrapped chicken pieces after baking.