ɛ-polylysine coating with stinging nettle extract for fresh beef preservation

Edible films and coatings, its chemical crosslinking, starch-protein interaction and application in food system: A systematic review

Food waste is a significant issue for food packaging companies, with extending the shelf life of perishable items a primary goal of modern preservation technology. Edible films and coatings (EFC) offer a promising, sustainable solution to this challenge, drawing attention for their effectiveness in reducing waste by prolonging food shelf life. These coatings and films incorporates binding agents (food-grade), solvents, and additives (plasticizers, surfactants, cross-linkers, antimicrobial agents, nanoparticles, and fruit or vegetable residues) to modify EFC properties. Biopolymers in EFCs, when combined with plasticizers and other additives, alter the film and coatings physical and functional characteristics. The film-forming processes involve intermolecular forces like covalent bonding (disulphide bonds and cross-linking) along with electrostatic, hydrophobic, and ionic interactions. EFC are produced through methods like spraying, dipping, extrusion etc. Integrating polysaccharide, protein, and lipid ingredients into the film and coating matrix improves the quality of minimally processed or fresh-cut foods, helping to reduce post-harvest losses of perishable items. Broader adoption of EFCs by consumers and the food industry would enhance food quality and bring social and environmental benefits. This research compiles extensive information on EFC-forming materials-such as gums, nanoparticles, and horticultural residues-demonstrating their effectiveness, regulatory considerations, and protective qualities across various food types.

Electrostatic spinning silver oxide/silver -loaded coconut fiber and tannic acid modified polylactic acid packaging film for fresh beef preservation

Due to its rich nutritional content, beef is highly susceptible to bacterial contamination and lipid oxidation, which can lead to spoilage. Therefore, it is essential to incorporate antibacterial and antioxidant agents into food packaging films. In this study, micro- and nano-coconut fibers (BW-C) were obtained with wall-breaking ultrasonic technology. Subsequently, silver oxide (Ag₂O) was deposited on BW-C via chemical method to get Ag2O-coconut fibers (BW-CA). Tannic acid‑silver oxide/silver-coconut fibers (TA-Ag₂O/Ag-BW-C) modified PLA films were prepared by electrostatic spinning technique, and applied to fresh beef sticker packaging. The characteristics of the films were evaluated through its appearance, mechanical properties, antibacterial activity, antioxidant properties, migration analysis, in vitro cellular assay analysis and beef freshness assessment. The results indicated that TA-Ag₂O/Ag-BW-C modified PLA films exhibited excellent mechanical properties. The films demonstrated excellent antibacterial activity against E. coli, S. aureus and A. niger, as well as remarkable antioxidant properties, attributed to the synergistic effects of Ag₂O/Ag and TA. Silver and TA were released stably over 18 days in three different food simulation solutions. The films had no significant cytotoxicity to intestinal epithelial cells (IECs) and had good biocompatibility. The beef preservation experiment showed that the films could significantly extend the shelf life of fresh beef stored at 4 °C. Compared to commercial polyethylene (PE) films, the films extended the shelf life of fresh beef by 3-5 days. The TA-Ag₂O/Ag-BW-C modified PLA films have great potential for application in beef preservation packaging.

Fibrous membranes of poly(ethylene oxide)/Sesbania gum oxide/ε-poly(lysine): An influence on its structure

Hydrogen peroxide (H2O2) was used to modify a natural polymer, sesbania gum (SG), to prepare oxidized sesbania gum (OSG) with the aim of investigating the physicochemical properties, antimicrobial activity of polyethylene oxide (PEO), OSG, and ε-poly(lysine) (ε-PL) composite fibre membranes and their applications in fresh-cut mango preservation. The PEO/OSG/ε-PL composite fibre membranes were successfully prepared via solution blow spinning (SBS) technology. The results of a series of characterizations revealed that ε-PL was successfully loaded into the fibrous membranes, exhibited good biocompatibility, and ε-PL was better encapsulated, with the membranes. The hydrophilicity, thermal stability, mechanical properties, and flexibility of the fibrous membranes were improved, and the water vapour transmission rate was reduced with the ε-PL content. In vitro bacterial inhibition experiments revealed that PEO/OSG/ε-PL fibre membranes with more than 2 wt% added ε-PL effectively inhibited the growth of E. coli and S. aureus. Fruit preservation experiments showed that PEO/OSG/ε-PL fibre membrane could reduce weight loss, inhibit microbial growth, and delay quality deterioration of fresh-cut mango. In addition, the PEO/OSG/ε-PL fibre membrane showed high biodegradability. These results show that the PEO/OSG/ε-PL composite fibre membrane prepared by SBS has application potential as an active packaging material.

Fabrication and Characterization of Buforin I-Loaded Electrospun Chitosan/Polyethylene Oxide Nanofibrous Membranes with Antimicrobial Activity for Food Packing Applications

The rising resistance of bacteria to antibiotics has driven the search for new antimicrobial agents. This study focused on encapsulating Buforin I, an antimicrobial peptide, in chitosan/polyethylene oxide (CS-PEO) nanofibers. Buforin I was loaded at a minimum bactericidal concentration (MBC), 10× MBC, and 20× MBC, with assessments on morphology, thermal properties, chemical bonds, crystalline structure, mechanical strength, antimicrobial activity, and cell toxicity. Techniques like differential scanning calorimetry and Fourier-transform infrared spectroscopy confirmed the effective loading of Buforin I in the nanofibers. Scanning electron microscopy showed that Buforin incorporation increased nanofiber diameters. The tensile strength peaked at 20× MBC. Microbial tests indicated that the inhibition zone for nanofibers at 20× MBC surpassed that of commercial antibiotics. Beef coated with CS-PEO nanofibers containing Buforin I demonstrated reduced pH and water activity, alongside lower weight loss during storage. Texture and color analyses revealed that the Buforin I nanofibers helped maintain beef hardness and slowed color degradation compared to control samples. Moreover, thiobarbituric acid levels and total microbial counts in the coated beef were significantly lower than controls (below 3 log CFU/g after 9 days at 4 °C). Thus, these nanofibers may serve as effective antimicrobial packaging agents to delay food spoilage.

Injectable polyethylene glycol/methacrylated polylysine double cross-linked hydrogel releases neuropeptides for infected wound healing

Wound infections caused by microorganisms often give rise to extensive inflammation and vascular damage that compromise the wound healing process. Designing approaches to more effectively controlling wound infections and accelerating this healing process are urgently needed. This study was designed with the goal of synthesizing an injectable, double cross-linked hydrogel suitable for use when treating infected wounds. After initially synthesizing methacrylated polylysine (PLMA) through polylysine grafting with methacrylic anhydride, CGRP and PLMA were incorporated into a PEG hydrogel network through reactions between NHS-activated carboxyl esters and amino groups (NH₂). PLMA was also employed to enhance the self-crosslinking activity, culminating in the production of PEG/PLMA/CGRP double cross-linked hydrogels. After injection these hydrogels were capable of undergoing rapid molding such that they were able to conform to the irregularly shaped wound contours. This PEG/PLMA/CGRP formulation was capable of mimicking nerve ending-mediated CGRP secretion to control wound healing, while also exhibiting robust antioxidant, anti-inflammatory, and pro-angiogenic properties. In addition, PEG/PLMA/CGRP hydrogels in vitro showed robust resistance to S. aureus and E. coli. In a rat model of S. aureus-mediated wound infection, this hydrogel markedly promoted wound healing. PEG/PLMA/CGRP hydrogels are thus an effective tool for use in the context of infected wound healing.

Antibacterial activity of polyethylene film by hyperthermal hydrogen induced cross-linking with chitosan quaternary ammonium salt

In this study, hyperthermal hydrogen-induced cross-linking (HHIC) technology was applied to construct a dense cross-linking layer of antibacterial chitosan quaternary ammonium salt (HTCC) to PE surface through the selective cleavage of CH bonds and subsequent cross-linking of the resulting carbon radicals. Before HHIC treatment, UV-Ozone was used to activate PE surface to facilitate HTCC adsorption. FT-IR and XPS analyses proved the successful cross-linking between PE and HTCC. From AFM analysis, the prepared PE cross-linked HTCC film (PE-c-HTCC) showed the rougher surface with average roughness (Ra) of 9.16 nm. The water vapor permeability (WVP) and oxygen permeability (OP) values of the film were decreased by about 83 % and 97 %, respectively. Additionally, the film exhibited strong antibacterial properties against E. coli and S. aureus. In terms of these properties, the shelf life of fresh beef could be extended for 2 days after packing with the PE-c-HTCC film.

Enhancing refrigerated chicken breasts preservation: Novel composite hydrogels incorporated with antimicrobial peptides, bacterial cellulose, and polyvinyl alcohol

Microbial contamination annually leads to substantial food resource loss. Effective food packaging can mitigate food contamination and waste, yet conventional materials such as plastics often lack bacteriostatic activity. This study aimed to synthesise FengycinA-M3@bacterial cellulose@polyvinyl alcohol composite hydrogels via dual cross-linking with hydrogen and borate bonding, with the goal of enhancing antibacterial properties and prolonging the preservation period of refrigerated chicken breast. The composite hydrogel was subjected to comprehensive characterisation for structural, mechanical, water absorption, slow peptide release, antimicrobial capacity, biocompatibility, and chicken breast freshness preservation. The results showed that the composite hydrogel had a porous network structure and excellent gel elasticity and biocompatibility. It was effective in inhibiting Staphylococcus aureus and Escherichia coli, and prolonged the storage time of frozen chicken breast for up to 12 days. These findings emphasise the potential of hydrogel food packaging to prolong storage periods and its suitability for food industry applications due to ease of manufacture.

FengycinA-M3 Inhibits Listeria monocytogenes by Binding to Penicillin-Binding Protein 2B Targets to Disrupt Cell Structure

The contamination of food with Listeria monocytogenes threatens food safety and human health, and developing a novel, green, and safe antimicrobial substance will offer a new food preservation strategy. FengycinA-M3 is a novel lipid peptide with low cytotoxicity and resistance and has effective antibacterial activity against L. monocytogenes with a minimum inhibitory concentration (MIC) of 4 µg/mL. Further combined transcriptomics and proteomics analysis yielded 20 differentially expressed genes (DEGs). The MICs of the combined use of FengycinA-M3 and Cefalexin on L. monocytogenes were further determined as FengycinA-M3 (2 µg/mL) and Cefalexin (8 µg/mL) using the checkerboard method. In addition, FengycinA-M3 was found to play a role in delaying pork deterioration. This study explored the inhibitory effect of FengycinA-M3 on L. monocytogenes and its mechanism of action. FengycinA-M3 interacted with penicillin-binding protein 2B on the cell membrane of L. monocytogenes, destroying the permeability of the membrane, causing cell membrane rupture, thereby inhibiting the growth of L. monocytogenes. Overall, FengycinA-M3 is a promising candidate for preventing the emergence and spread of L. monocytogenes with potential applications in food processing.

Effects of sodium carboxymethyl cellulose-tea polyphenols ice coating on the quality degradation of frozen-thawed beef due to changes in protein structure and fat and protein oxidation

During freeze-thaw (FT) cycles, protein structural degradation, lipid and protein oxidation can lead to quality deterioration of beef samples. To address this issue, we developed a cost-effective and easy-to-operate carboxymethyl cellulose sodium-tea polyphenol (CMC-TP) ice coating to inhibit quality deterioration caused by these factors. The beef samples were characterized for various quality attributes, lipid and protein oxidation, and protein structure. The results demonstrated that the CMC-TP ice coating significantly inhibited the deterioration in water-holding capacity (WHC) and tenderness of the beef samples (P < 0.05). Analysis of peroxide value (POV), thiobarbituric acid (TBARS), total volatile basic nitrogen (TVB-N), and carbonyl content revealed that the CMC-TP ice coating significantly suppressed lipid and protein oxidation during FT cycles (P < 0.05). Additionally, assessments of total sulfhydryl content, fluorescence intensity, and surface hydrophobicity indicated that the CMC-TP ice coating effectively mitigated protein structural degradation through antioxidant and cryoprotective effects (P < 0.05). Therefore, the CMC-TP ice coating can enhance the FT stability of beef.

Synergistic effects of ε-poly-l-lysine and lysozyme against Pseudomonas aeruginosa and Listeria monocytogenes biofilms on beef and food contact surfaces

This study investigated the synergistic effects of ε-poly- L -lysine (ε-PL) and lysozyme against P. aeruginosa and L. monocytogenes biofilms. Single-culture biofilms of two bacteria were formed on silicone rubber (SR), stainless steel (SS), and beef surfaces and then treated with lysozyme (0.05-5 mg/mL) and ε-PL at minimum inhibitory concentrations (MICs) of 1 to 4 separately or in combination. On the SR surface, P. aeruginosa biofilm was reduced by 1.4 and 1.9 log CFU/cm2 within 2 h when treated with lysozyme (5 mg/mL) and ε-PL (4 MIC), respectively, but this reduction increased significantly to 4.1 log CFU/cm2 (P < 0.05) with the combined treatment. On beef surface, P. aeruginosa and L. monocytogenes biofilm was reduced by 4.2-5.0, and 3.3-4.2 log CFU/g when lysozyme was combined with 1, 2, and 4 MIC of ε-PL at 25 °C, respectively. Compared to 5 mg/mL lysozyme alone, the combined treatment with 1, 2, and 4 MIC of ε-PL on beef surface achieved additional reduction against P. aeruginosa biofilm of 0.5, 0.8, and 0.7 log CFU/g, respectively, at 25 °C. In addition, 0.25 mg/mL lysozyme and 0.5 MIC of ε-PL significantly (P < 0.05) suppressed the quorum-sensing (agrA) and virulence-associated (hlyA and prfA) genes of L. monocytogenes.

Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review

Beef is a popular meat product that can spoil and lose quality during postharvest handling and storage. This review examines different preservation methods for beef, from conventional techniques like low-temperature preservation, irradiation, vacuum packing, and chemical preservatives, to novel approaches like bacteriocin, essential oil, and non-thermal technologies. It also discusses how these methods work and affect beef quality. The review shows that beef spoilage is mainly due to enzymatic and microbial activities that impact beef freshness, texture, and quality. Although traditional preservation methods can extend beef shelf life, they have some drawbacks and limitations. Therefore, innovative preservation methods have been created and tested to improve beef quality and safety. These methods have promising results and potential applications in the beef industry. However, more research is needed to overcome the challenges and barriers for their commercialization. This review gives a comprehensive and critical overview of the current and emerging preservation methods for beef and their implications for the beef supply chain.

Biopolymer-based packaging films/edible coatings functionalized with ε-polylysine: New options for food preservation

In light of the commendable advantages inherent in natural polymers such as biocompatibility, biodegradability, and cost-effectiveness, researchers are actively engaged in the development of biopolymer-based biodegradable food packaging films (BFPF). However, a notable limitation is that most biopolymers lack intrinsic antimicrobial activity, thereby restricting their efficacy in food preservation. To address this challenge, various active substances with antibacterial properties have been explored as additives to BFPF. Among these, ε-polylysine has garnered significant attention in BFPF applications owing to its outstanding antibacterial properties. This study provides a brief overview of the synthesis method and chemical properties of ε-polylysine, and comprehensively examines its impact as an additive on the properties of BFPF derived from diverse biopolymers, including polysaccharides, proteins, aliphatic polyesters, etc. Furthermore, the practical applications of various BFPF functionalized with ε-polylysine in different food preservation scenarios are summarized. The findings underscore that ε-polylysine, functioning as an antibacterial agent, not only directly enhances the antimicrobial activity of BFPF but also serves as a cross-linking agent, interacting with biopolymer molecules to influence the physical and mechanical properties of BFPF, thereby enhancing their efficacy in food preservation.

Design and characterization of tannic acid/ε-polylysine biocomposite packaging films with excellent antibacterial and antioxidant properties for beef preservation

The shelf life of beef is shortened by microbial infection, which limits its supply in the market. Active packaging film is expected to overcome this difficulty. In this study, an antibacterial/antioxidant SS-ε-PL-TA biocomposite film made by soy protein isolate/sodium alginate/ε-polylysine/tannic acid was designed and prepared. Due to the formation of hydrogen bonds and enhanced hydrophobic interactions, the biocomposite film showed enhanced mechanical property. Tensile strength increased from 22.8 ± 2.59 MPa to 64.34 ± 6.22 MPa, and elongation at break increased from 7.70 ± 1.07 % to 13.98 ± 0.22 %. The composite film displayed excellent antibacterial activity owing to the damage to cell membranes and biofilms of bacteria. Furthermore, the antioxidant activity also significantly increased (DPPH ∙ scavenging activity was 78.0 %). The shelf life of beef covered with the SS-ε-PL-TA film was extended by 3 days compared to the control group by decreasing lipid oxidation and inhibiting bacterial growth, showing a good application potential in food packaging.

A comprehensive multi-omics analysis, integrating proteomics and metabolomics, was employed to elucidate tea-induced stewed beef quality change mechanisms

To better understand the functional mechanism of four types of tea (green tea, black tea, jasmine tea, and dark tea) on the quality of stewed beef, changes in quality characteristics, proteomics, and metabolomics were investigated. Adding these four tea types decreased the pH value, L* value, shear force, and hardness of the stewed beef. Among these groups, black tea (BT) significantly improved the tenderness of the stewed beef. They have substantially impacted pathways related to protein oxidative phosphorylation, fatty acid degradation, amino acid degradation, and peroxisomes in stewed beef. The study identified that Myosin-2, Starch binding domain 1, Heat shock protein beta-6, and Myosin heavy chain four are significantly correlated with the quality characteristics of tea-treated stewed beef, making them potential biomarkers. Green tea (GT), black tea (BT), jasmine tea (JT), and dark tea (DT) led to the downregulation of 20, 36, 38, and 31 metabolites, respectively, which are lipids and lipid-like molecules in the stewed beef. The co-analysis of proteomics and metabolomics revealed that differential proteins significantly impacted metabolites associated with carbohydrates, amino acids, lipids, and other nutrients. This study determined the effects of four types of tea on the quality of stewed beef and their underlying mechanisms, providing valuable insights for applying of tea in meat products. At the same time, it can offer new ideas for developing fresh meat products.

Design and optimization of ε-poly-l-lysine with specific functions for diverse applications

ε-Poly-l-lysine (ε-PL) is a natural homo-poly(amino acid) which can be produced by microorganisms. With the advantages in broad-spectrum antimicrobial activity, biodegradability, and biocompatibility, ε-PL has been widely used as a preservative in the food industry. Different molecular architectures endow ε-PL and ε-PL-based materials with versatile applications. However, the microbial synthesis of ε-PL is currently limited by low efficiencies in genetic engineering and molecular architecture modification. This review presents recent advances in ε-PL production and molecular architecture modification of microbial ε-PL, with a focus on the current challenges and solutions for the improvement of the productivity and diversity of ε-PL. In addition, we highlight recent examples where ε-PL has been applied to expand the versability of edible films and nanoparticles in various applications. Commercial production and the challenges and future research directions in ε-PL biosynthesis are also discussed. Currently, although the main use of ε-PL is as a food preservative, ε-PL and ε-PL-based polymers have shown excellent application potential in biomedical fields. With the development of synthetic biology, the design and synthesis of ε-PL with a customized molecular architecture are possible in the near future. ε-PL-based polymers with specific functions will be a new trend in biopolymer manufacturing.

Characterization, antioxidant activity and potential application fractionalized Szechuan pepper on fresh beef meat as natural preservative

The pericarp of Szechuan pepper is rich in phenols and alkylamides, making it a potential source of antioxidant compounds. Despite being recognized as the primary antioxidants in Szechuan pepper, there is still limited knowledge about their application in real food systems. This study aims to identify, separate, and apply polyphenol and alkylamide fractions derived from Szechuan extracts to beef meat. Using HPLC-MS2, we identified 5 phenols and 11 alkylamides in Szechuan extracts. The quality of the minced meat was evaluated based on color, thiobarbituric acid reactive substances (TBARS), conjugated dienes, carbonyl content, Sulfhydryl content, microbiological content, and total volatile basic nitrogen content (TVB-N). Compared to the polyphenol fraction (1.25 mg/mL), alkylamide fraction (25 mg/mL), and control samples, beef samples incorporated with the polyphenol fraction (6.25 mg/mL) significantly reduced carbonyl content, TBARS, and TVB-N values at the end of storage. Furthermore, they exhibited a significant slowdown in microbial development, improved meat color stability, and preserved pH. Therefore, the use of Szechuan pepper fractions as natural preservatives in meat and meat products is an important area of research and has the potential to enhance the safety and quality of meat products.

The effects of double gelatin containing chitosan nanoparticles-calcium alginate coatings on the stability of chicken breast meat

The effects of gelatin coatings (2% and 4%) containing chitosan nanoparticles (ChNPs; 1% and 2%), in combination with calcium-alginate coatings (CA; 2%), on quality attributes and shelf life of chicken breast meat were evaluated at 4°C for 12 days. The results indicated that double-active gelatin-calcium alginate coatings had significant (p < .05) effects on moisture and protein content. Incorporation of ChNPs into double gelatin-CA coatings led to significant reduction (p < .05) in TBARS, pH, and TVB-N values at the end of storage. The counts of total viable count (TVC), coliforms, yeasts, and molds were significantly (p < .05) lower in all coated samples, particularly in treated samples by 4% gelatin containing 2% ChNPs + 2% CA coatings (6.85, 6.78, and 5.91 log CFU/g, respectively, compared with 8.35, 8.76, and 7.71 log CFU/g in control) at the end of keeping time. The results of sensory attributes showed that the coated samples had higher overall acceptability scores compared with the untreated samples. A synergistic relationship between the concentrations of gelatin and ChNPs was observed in maintaining the quality characteristics of meat samples during storage. Therefore, this study aims to evaluate the performance of double gelatin coating containing ChNPs in combination with CA coating in the storage quality improvement of chicken breast meat stored for 12 days at 4 °C to develop novel and practical coatings for meat and meat products.

The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science

Meat plays a significant role in human diets, providing a rich source of high-quality protein. With advancements in technology, research in the field of meat preservation has been undergoing dynamic evolution. To gain insights into the development of this discipline, the study conducted an analysis and knowledge structure mapping of 1672 papers related to meat preservation research within the Web of Science Core Collection (WOSCC) spanning from 2001 to 2023. And using software tools such as VOSviewer 1.6.18 and CiteSpace 5.8.R3c allowed for the convenient analysis of the literature by strictly following the software operation manuals. Moreover, the knowledge structure of research in the field of meat preservation was synthesized within the framework of "basic research-technological application-integration of technology with fundamental research," aligning with the research content. Co-cited literature analysis indicated that meat preservation research could be further categorized into seven collections, as well as highlighting the prominent role of the antibacterial and antioxidant properties of plant essential oils in ongoing research. Subsequently, the future research direction and focus of the meat preservation field were predicted and prospected. The findings of this study could offer valuable assistance to researchers in swiftly comprehending the discipline's development and identifying prominent research areas, thus providing valuable guidance for shaping research topics.

Open roads and bridge: Preservation of fresh beef by a packaging film constructed from photosensitizing bacterial cellulose

Food packaging is now widely used in everyday life to protect food from certain environmental factors. In this work, we have successfully prepared a bacterial cellulose/chitosan-TPE-COOH composite film (BC/CS-TPE), which can achieve broad-spectrum killing of bacteria through a variety of antibacterial mechanisms and ensure the freshness of the beef. In this complex film, CS acts as "advance team", responsible for breaking through the cell wall or outer membrane of bacteria, while the reactive oxygen species produced by photosensitizer under irradiation attacks bacteria, further increasing the destructive effect on the bacterial cell membrane. This allows the film to have outstanding antibacterial properties that can kill 108 CFU/mL pathogens in 10 min. At the same time, cell experiments and hemolysis experiments proved that the film has good biocompatibility. Therefore, BC/CS-TPE film, as the efficient functional food packaging film, has a broad future application prospect.

Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods

Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food industry is a current trend that requires the support of active-packaging technology to overcome novel challenges in muscle-food preservation. Several nano-sized active substances incorporated in the polymeric matrix of muscle-food packaging were discussed (nanocarriers and nanoparticles of essential oils, metal oxide, extracts, enzymes, bioactive peptides, surfactants, and bacteriophages). In addition, the extension of the shelf life and the inhibitory effects of oxidation and microbial growth obtained during storage were also extensively revised. The use of active packaging in muscle foods to inhibit oxidation and microbial growth is an alternative in the development of clean-label meat and meat products. Although the studies presented serve as a basis for future research, it is important to emphasize the importance of carrying out detailed studies of the possible migration of potentially toxic additives, incorporated in active packaging developed for muscle foods under different storage conditions.

Chitosan coating with grape peel extract: A promising coating to enhance the freeze-thaw stability of beef

This study investigated the effect of chitosan coating with grape peel extracts (CH + GPE) on the physiochemical properties, protein and lipid oxidation, microstructure, and bacterial community diversity of beef during freeze-thaw (F-T) cycles. The results indicated that the CH + GPE groups had lower pH values, total aerobic count, total volatile base nitrogen, and thiobarbituric acid reactive substance values and better protection against color, water holding capacity, and sensory quality after five F-T cycles. The CH + GPE coating effectively inhibited beef microstructure destruction during the F-T cycles. High-throughput sequencing analysis revealed that the CH + GPE coating contributed to a decline in the bacterial diversity of beef and inhibited the growth of pathogenic bacteria. Interestingly, the CH + GPE coating affected the correlation between quality parameters and bacteria in beef. Consequently, the CH + GPE coating can be used as a novel packaging for preventing the loss of frozen meat quality due to temperature fluctuations.

Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled pork

Meat safety and quality are the main concerns of consumers in the present food market. Chitosan-gelatin edible coatings containing nano-encapsulated clove ethanol extracts (CNPs), designated as CHI-GEL-CNPs, on the quality preservation of chilled pork were studied. Results showed that the mean particle diameters of CNPs were 346.15 ± 37.30 nm. Nano-modification improved the antibacterial activity of free clove ethanol extract. The increasing rate order of TVB-N and TBARS was CHI-GEL-CNPs < CHI-GEL-Clove < CHI-GEL < CHI < CON group. The CHI-GEL-CNPs coating inhibited the elevation of pH and total viable count (TVC) of chilled pork. The TVB-N and TVC values demonstrated that the CHI-GEL-CNPs coating effectively extended the shelf life of chilled pork up to 13 days. In addition, the sensory properties of CHI-GEL-CNPs chilled pork loins were superior to that of control samples. Therefore, the developed CHI-GEL-CNPs coatings have great promise as a nanocomposite for meat preservation.

The correlation among residual nitrites, biogenic amines, N-nitrosamine formation, and degradation occurrence of punicalagin α/β, rosmarinic acid, carnosol, and carnosic acid in extract-treated sausage during storage

The aim of this study was to investigate the relation between residual α- and β-punicalagin in Punica granatum L.; PPE and rosmarinic acid, carnosol, and carnosic acid in Salvia eremophila (SE) with residual nitrites, biogenic amines (cadaverine, putrescine, and histamine), N-nitrosodimethylamine (NDMA), microbial counts, lipid oxidation indices, and color values in extract-treated sausage over 14 days of storage. Sausage containing SE + nitrite 60 ppm (SSN) showed minimum levels of the residual nitrites (13.14 mg/kg), NDMA (0.74 ± 0.05 μg/kg), and biogenic amine (histamine, 1.8 mg/kg; cadaverine, 3.7 mg/kg; and putrescine, 4.3 mg/kg) due to retarded degradation rate of 285.84-216.44 mg/kg; rosmarinic acid, 41.62-33.16 mg/kg; carnosol, and 88.70-76.73 mg/kg; carnosic acid over storage time. The first-order kinetic model fitted well for the degradation of rosmarinic acid and carnosol acid in SSN sample. TBA value remained below the threshold limit (0.32 mg kg-1) through 14 days for SSN. Second-order and zero-order reaction models had the best agreement with sausages' PV and TBA values, respectively. After 2 weeks of storage, E. coli and Cl. perfringens counts in the SN120 (sausage containing 120 ppm nitrite) and SSN were significantly lower than the other samples (p < .05), with the values 2.1 and 1.5 log cfu/g for SN120 and 2.2 and 1.6 log cfu/g for SSN formulation. Conversely, oxidation indices, residual nitrites, NDMA, and biogenic amine increased in sausage samples containing PPE extracts (SPN) owing to total degradation of α- and β-punicalagin during storage. The results indicated that SE can be used as potential co-preservative by reducing the levels of required nitrite in food industry.

Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage

The effects of oleaster leave essential oil (OLEOs: 1000 and 2000 ppm) in combination with nisin nanoparticles (200 ppm) and ε-polylysine nanoparticles (2000 ppm) on the physicochemical, microbiological and sensory properties of the emulsion-type sausages without added chemical nitrite/nitrate salts were evaluated during 45 days of storage. Nanoparticle attributes were assessed, including encapsulation efficiency (EE%), zeta potential, nanoparticles size, FTIR analysis, and thermal stability (DSC). Overall, ε-PL nanoparticles (ε-PL-NPs) were thermally more stable and showed higher EE% (91.52%) and zeta potential (37.80%) as compared to nisin nanoparticles (82.85%) and (33.60%), respectively. The use of combined ε-PL-NPs (2000 ppm) + Ni-NPs (200 ppm) with oleaster leaves essential oil (2000 ppm) resulted in a higher pH value (5.88), total phenolic content (10.45 mg/100 g) and lower TBARS (2.11 mg/kg), and also decreased total viable bacteria (1.28 Log CFU/g), Clostridium perfringens (1.43 Log CFU/g), E. coli (0.24 Log CFU/g), Staphylococcus aureus (0.63 Log CFU/g), and molds and yeasts (0.86 Log CFU/g) count in samples at day 45 in comparison to the control (120 ppm nitrite). The consumers approved sensory traits in nitrite-free formulated sausages containing ε-PL-NPs and Ni-NPs combined with OLEOs.

Nanoemulsion-based approach to preserve muscle food: A review with current knowledge

Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by action of microorganism and oxidation. Recently, the consumer's preference is mostly toward minimally processed foods as well as preserved with natural preservatives. However, natural extract directly to the food matrix has several drawbacks. Hence development and applications of nanoemulsion has gained importance for the preservation of muscle foods to meet consumer requirements with enhanced food safety. Nanoemulsion utilizes natural extracts at much lower concentration with higher preservative abilities over original components. Nanoemulsions offer protection to the active component from degradation and ensure longer bioavailability. Novel techniques used for formulation of nanoemulsion provide stability to the emulsion with desirable qualities to improve their impacts. The application of nanoemulsion is known to enhance the preservative action of nanoemulsions by improving the microbial safety and oxidative stability in nanoform. This review provides recent updates on different methods used for formulation of nanoemulsions from different sources. Besides, successful application of nanoemulsion derived using natural agents for muscle food preservation and shelf life extension are reviewed. Thus, the application of nanoemulsion to extend shelf life and maintain quality is suggested for muscle foods.

Effects of Konjac Glucomannan/ε-Polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets

Coating preservation has a remarkable effect on the preservation of aquatic products. This work prepared a composite coating using konjac glucomannan (KGM) as the film-forming matrix and ε-polylysine hydrochloride (ε-PL) and ferulic acid (FA) as the preservative. Three types of treated sea bass (KGM, KGM-ε-PL, and KGM-ε-PL-FA) and untreated sea bass were stored at 4 °C for 20 days to compare freshness changes under different treatment conditions. The results showed that the surface color and texture of sea bass in refrigerated storage changed dramatically and deteriorated as storage time increased. The composite coating treatment was significantly different from the control group. Using Gas-phase ion migration spectrometry (GC-IMS) technology, 32 volatile compounds, such as aldehydes, alcohols, and ketones, were found in fillets during flavor quality analysis. The composite coating can successfully inhibit the formation of odor compounds such as 2-nonenone, isoamyl alcohol monomer, ammonia, and trimethylamine, delaying the deterioration of fish and improving freshness. Among them, KGM-ε-PL-FA composite coating has the most remarkable preservation performance, which significantly inhibits the occurrence of rotten odor, and has a potential application prospect in the field of food preservation.

Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef

Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that CA had the most significant improvement effect on fresh beef preservation. The combination of GEL-CHI-GLY-CA preserved the color of the beef better and delayed the increase of the total volatile base nitrogen, even though its total phenolic content decreased at a faster rate during beef preservation. GA also improved the preservation effect as on the 12th day of storage, the beef samples treated with GEL-CHI-GLY-GA had the lowest thiobarbituric acid reactive substances (0.76 mg Malondialdehyde (MDA)/kg) and total viable count (6.0 log cfu/g). On the whole, though RES showed an improvement on beef preservation, the improvement was not as good as the other two polyphenols. After 12 days of storage, the beef samples treated with GEL-CHI-GLY-RES had a higher pH value (6.25) than the other two polyphenol treatmed groups. Overall, the three polyphenol-added combinations increased the shelf life of beef by approximately 3-6 days compared to the control group (treated GEL-CHI-GLY with distilled water).

Development and Application of Dual-Sensors Label in Combination with Active Chitosan-Based Coating Incorporating Yarrow Essential Oil for Freshness Monitoring and Shelf-Life Extension of Chicken Fillet

This study aimed for the application of active chitosan coating incorporating yarrow essential oil (YEO) together with the development of an on-package sensor label based on bromocresol purple (BCP) and methyl red (MR) for shelf-life extension and freshness monitoring of chicken breast fillet. Physiochemical and microbiological attributes of chicken meat coated with sole chitosan, YEO, and chitosan + YEO were compared with those of uncoated (control) samples. Chitosan + YEO coated chicken meat stayed fresh with no significant changes (p > 0.05) in pH (5.42−5.56), TVB-N (12.55−15.36 mg N/100 g), TBARs (0.35−0.40 mg MDA/kg) and total aerobic psycrotrophic bacteria (3.97−4.65 log CFU/g) in days 1−15. There was no response of the dual-sensors label toward the variation in chemical and microbiological indicators of chicken meat coated with chitosan + YEO. However, either uncoated, sole chitosan, or sole YEO treatments indicated a three-stage freshness status with the fresh stage belonged to a period earlier than day 7 (with no distinct color change in both sensor labels); the semi-fresh stage corresponded to storage days between 7−9, wherein a gradual color change appeared (MR from pink to orange, BCP from yellow to light purple); and the spoiled stage occurred in day 9 onward with a drastic color change (MR from orange to light yellow, BCP from light purple to deep purple). In general, the dual-sensors successfully responded to the variation of chemical and microbiological indicators and visual color of uncoated samples during storage time. Based on the obtained results, the application of chitosan + YEO coating efficiently prolonged the freshness of chicken breast meat, where on-package dual-sensors systems were able to detect the freshness stages of meat samples during storage time.

Preparation of bio-based modified starch film and analysis of preservation mechanism for sweet cherry

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Preparation of modified bio-based starch film by casting method.

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Mechanism characterization of modified bio-based starch film.

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Modified bio-based starch film has preservation effect on sweet cherry.

This study aimed to synthesize packaging films using bioactive ingredients. The composite film was prepared by blending octenyl succinate cassava starch ester (OSCS) with chitosan (CS) nano-ZnO and then adding ε-polylysine (ε-PL). The study also explored the effect of different concentrations of ε-PL on OSCS/CS/ZnO films. Fourier infrared spectroscopyand fluorescence microscopy revealed that the composite film was formed by both hydrogen bonding and a Schiff base reaction. The diffraction peaks of the original materials in X-ray diffraction disappeared after film formation, indicating good miscibility between the materials. Scanning electron microscope showed that the density of its structure increased with increasing the ε-PL content. The thermogravimetric analysis showed that the addition of ε-PL improved the thermal stability of the composite film to some extent. When used in cherry preservation, the bio-based modified starch film effectively reduced cherry decay, stem dryness, and weight loss, maintained surface color, and increased the soluble solid content.

Combined effects of calcium-alginate coating and Artemisia fragrance essential oil on chicken breast meat quality

The objective of the present study was to evaluate the effects of calcium-alginate (CA) containing Artemisia fragrance essential oils (AFEOs) as a potential antioxidant and antimicrobial coating on quality attributes and shelf life of chicken meat throughout keeping period (4°C). Five treatments were produced as follows: T1 (distilled water as control), T2 (2% CA), T3 (2% CA +500 ppm AFEOs), T4 (2% CA +1000 ppm AFEOs), and T5 (2% CA +1500 ppm AFEOs). The chicken meats packaged in polyethylene bags at atmospheric condition and physicochemical, microbiological, and organoleptic properties were assessed at days 1, 4, 8, and 12. There was no remarkable difference in proximate composition (moisture, ash, protein, and fat) of meat samples by treating with CA or AFEOs. The results revealed that CA +AFEOs coating reduced significantly the pH, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) values and also displayed higher contents of the total phenolic content (TPC) and redness value when compared with control. According to results, 2% CA +1500 ppm AFEOs reduced 58.3 (mg MDA (malondialdehyde)/kg) and 0.63 (mg/100 g) of TBARS and TVB-N values when compared to control, respectively. The microbiological count showed that CA +AFEOs had a significantly higher inhibitory impact on the total viable count (TVC), coliforms, molds and yeasts. At day 12, 6.89 Log CFU (colony-forming units)/g was recorded for TVC in 2% CA +1500 ppm AFEOs, which was the lowest overall. This treatment also displayed the reduction of 2.97 Log CFU/g in coliforms and 3.3 Log CFU/g in molds and yeasts in comparison with uncoated samples. The outcomes of pH, TBARS, TPC, color values, microbiological count, and organoleptic properties suggested 2% CA +1500 ppm AFEOs as an efficient coating for quality stability and improving the shelf life of chicken breast meat without negative impact on organoleptic properties.

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products

Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. The development of low-cost, innovative, eco-friendly approaches, such as nanotechnology, using non-toxic, inexpensive, FDA-approved ingredients is reducing the incorporation of chemical additives while enhancing effectiveness and functionality. This review focuses on advances in the incorporation of natural additives that increase the shelf life of meat and meat products through the application of nanosystems. The main solvent-free preparation methods are reviewed, including those that involve mixing organic–inorganic or organic–organic compounds with such natural substances as essential oils and plant extracts. The performance of these additives is analyzed in terms of their antioxidant effect when applied directly to meat as edible coatings or marinades, and during manufacturing processes. The review concludes that nanotechnology represents an excellent option for the efficient design of new meat products with enhanced characteristics.

Antimicrobial mechanism of linalool against Brochothrix thermosphacta and its application on chilled beef

This work aimed to explore the antibacterial ability and potential mechanism of linalool against Brochothrix thermosphacta (B. thermosphacta), providing knowledge of the preservation of chilled beef with linalool. The results found that linalool had an encouraging inhibitory effect on B. thermosphacta with a minimum inhibitory concentration (MIC) of 1.5 mL/L. Results of FESEM and zeta potential combined with probe labeling confirmed that linalool destroyed the cell structure thereby causing the leakage of intracellular components (AKP, protein, nucleic acid and ion). In addition, linalool caused respiratory disturbance by measuring the key enzyme activities including PK, SDH, MDH and ATPase. Energy limitation also appeared under linalool stress as seen from changes in ATP content (decreased by 56.06% and 69.24% in MIC and 2MIC groups, respectively). The respiratory inhibition rate of linalool to B. thermosphacta was 23.58% and the superposing rate with malonic acid was minimal (35.52%), suggesting that respiratory depression was mainly caused by the TCA cycle. Furthermore, accumulation of ROS and increase in MDA content (increased by 71.17% and 78.03% in MIC and 2MIC groups, respectively) accompanied by decreased activities of detoxification enzymes CAT and POD suggested that oxidative stress contributed to the bactericidal mechanism. Finally, linalool has been shown to effectively inhibit quality deterioration of chilled beef during storage by measuring pH, TVB-N and TVC without affecting sensory acceptability. All these highlight the great promise of using linalool as natural preservative for food industry.

Effects of Sodium Alginate Edible Coating with Cinnamon Essential Oil Nanocapsules and Nisin on Quality and Shelf Life of Beef Slices during Refrigeration

ABSTRACT

The effects of a new edible sodium alginate (SA) coating incorporating cinnamon essential oil nanocapsules (CEO-NPs) and nisin were investigated with beef slices in refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH, weight loss, and total volatile base nitrogen) and antimicrobial activity against total bacteria. Changes in color parameters and sensory attributes of all beef samples also were evaluated. Incorporation of the complex of CEO-NPs and nisin into the SA coating retarded the growth of microorganisms and reduced lipid oxidation, as determined by pH, total volatile base nitrogen, and total bacteria counts. This treatment also extended the shelf life of beef slices to 15 days. The SA coating with CEO-NPs and nisin significantly reduced weight loss and improved color, odor, texture, and purge quality of the beef samples. These results suggest that treatment with the SA coating enriched with CEO-NPs and nisin can significantly retard the deterioration of beef slices, and the complex of CEO-NPs and nisin can improve antioxidant, antibacterial, and sensory properties of the SA coating. This new edible coating could be useful for preserving beef slices.

HIGHLIGHTS

Development and characterization of levan/pullulan/chitosan edible films enriched with ε-polylysine for active food packaging

The levan/pullulan/chitosan edible films, enriched with ε-polylysine, as an antimicrobial agent, were successfully fabricated by the casting method, and their applicability for food packaging was systematically evaluated by several analytical techniques. An increase in the levan/pullulan ratios (ranged from 0:6 to 3:3) in the films showed a decreased water solubility (from 72.21% to 26.64%) and oxygen permeability (from 48.75 × 10^-2 g·mm·m^-2·d^-1·kPa^-1 to 4.45 × 10^-2 g·mm·m^-2·d^-1·kPa^-1), and increased elongation at break (from 10.92% to 46.61%). All the films showed a strong inhibitory effect on two typical food-borne pathogens and good biodegradability in the soil. These films were employed as edible coatings on strawberries, and the storage stability was investigated by means of physical and biochemical parameters. Compared to control, the weight loss, firmness, and total soluble solids of the coated strawberries showed a downward trend. Overall, these findings suggest that the developed edible films could be a potential approach for sustainable active food packaging.

Photodynamic Effect of Riboflavin on Chitosan Coatings and the Application in Pork Preservation

Riboflavin (RF) was considered to be possessed of photoactivity to generate reactive oxygen species (ROS) under ultraviolet (UV) light, which is thought to be a favorable antibacterial candidate. Herein, RF was incorporated into chitosan (CS) coatings and treated under UV with different exposure times (2, 4, and 6 h) to improve the physicochemical and antibacterial properties. The results showed that the light transmittance and antibacterial performance of chitosan coatings gradually increased with the extension of the UV irradiation time. The antibacterial ability of chitosan coatings correlated with the generation of ROS: ∙OH and H₂O₂, which achieved 1549.08 and 95.48 μg/g, respectively, after 6 h irradiation. Furthermore, the chitosan coatings with UV irradiation also reduced the pH value, total volatile basic nitrogen (TVB-N), ΔE, and total viable counts (TVC) and improved sensory attributes of pork. In conclusion, the UV irradiated chitosan coatings could be used as an environmentally friendly antimicrobial packaging material to effectively delay the spoilage of pork, maintain its sensory quality and prolong its shelf life.

Antibacterial mechanism of linalool emulsion against Pseudomonas aeruginosa and its application to cold fresh beef

Pseudomonas aeruginosa (P. aeruginosa) is the dominant spoilage bacterium in cold fresh beef. The current strategy is undertaken to overcome the low water solubility of linalool by encapsulating linalool into emulsions. The results of field emission scanning electron microscopy and particle size distribution revealed that the appearance of the bacterial cells was severely disrupted after exposure to linalool emulsion (LE) with an minimum inhibitory concentration (MIC) of 1.5 mL/L. Probes combined with fluorescence spectroscopy were performed to detect cell membrane permeability, while intracellular components (protein and ion leakage) and crystal violet staining were further measured to characterize cell membrane integrity and biofilm formation ability. The results confirmed that LE could destroy the structure of the cell membrane, thereby leading to the leakage of intracellular material and effective removal of biofilms. Molecular docking confirmed that LE can interact with the flagellar cap protein (FliD) and DNA of P. aeruginosa, inhibiting biofilm formation and causing genetic damage. Furthermore, the results of respiratory metabolism and reactive oxygen species (ROS) accumulation revealed that LE could significantly inhibit the metabolic activity of P. aeruginosa and induce oxidative stress. In particular, the inhibition rate of LE on P. aeruginosa was 23.03% and inhibited mainly the tricarboxylic acid cycle (TCA). Finally, LE was applied to preserve cold fresh beef, and the results showed that LE could effectively inhibit the activity of P. aeruginosa and delay the quality change of cold fresh beef during the storage period. These results are of great significance to developing natural preservatives and extending the shelf life of cold fresh beef.

Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage

The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.

Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage

Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at low temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives in fruits throughout the refrigerated period. In the present study, the biochemicals, antioxidant characteristics, and shelf life of treated strawberries with Aloysia citrodora essential oil (ACEOs) were evaluated during keeping time. The treatments were produced as follows: T1, control; T2, 250 ppm ACEOs; T3, 500 ppm ACEOs; and T4, 750 ppm ACEOs. Total soluble solids (TSS), weight loss, titratable acidity (TA), antioxidant activity (DPPH assay), total phenolic (TPC), flavonoid and anthocyanin contents (TFC), and enzymes activity (peroxidase and ascorbate peroxidase) were evaluated during the refrigerated period (5 °C with relative humidity of 85–90% for 20 days). The results revealed that weight loss and TA were reduced in all treatments during storage, being that the rates were lower in samples treated with ACEOs. TPC, TFC, TSS, antioxidant, and enzymes activity were higher in treated fruits than control.

Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.