Vacuum packing

Shelf life

Pathology

Bacterial growth

Organic chemistry

Chemistry

Alternative medicine

Grape seed extract

Antioxidant

Chitosan

Listeria monocytogenes

Aerobic bacteria

Food science

Antimicrobial

Bacteria

Genetics

Biochemistry

Mesophile

Medicine

Food packaging

Biology

Food Packaging and Shelf Life

The effect of grape seed extract (GSE) (at 5, 10 and 15%) incorporated into chitosan (CH) film was evaluated by considering its physico-mechanical properties, antioxidant and antimicrobial activities in order to show improved shelf life for vacuum-packed food under refrigerated conditions. GSE-incorporated films showed higher water vapor permeability, elastic modulus, opacity, and a* and b* values (p < 0.05). Increasing the GSE concentration lowered the transmittance and L* values. The addition of GSE provided antioxidant activity to the CH films and the addition of 15% GSE into CH films inhibited the oxidation of chicken breast fillets during refrigerated storage (p < 0.05). GSE-incorporated CH films inhibited Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Pseudomonas aeruginosa more efficiently than CH films alone. CH films incorporating 15% GSE inhibited total mesophilic aerobic bacteria (TMAB) and coliforms in chicken breast fillets (p < 0.05) and provided a 1.50–2.33 log reduction in TMAB and coliforms, respectively, during storage. These results reveal that the inclusion of GSE into CH films has the potential to help develop antioxidant/antimicrobial packaging for food products.

The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets