Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage

In this study, Vicia villosa protein isolate (VVPI), with a high and valuable protein source, was used to create an edible coating containing ZnO nanoparticles (ZnO NPs) to investigate the effect of active coating on the quality of chicken breast fillets during refrigerated storage. The results showed a low growth rate in total viable count (TVC) and lactic acid bacteria (LAB) in coated samples. Moreover, as ZnO NPs concentration increased, thiobarbituric acid reactive substances (TBARS) decreased in the coated samples. In addition, the acid value and total volatile basic nitrogen (TVB-N) in the coated samples were significantly lower than the control group. Fourier transform infrared (FTIR) spectrum confirmed the chemical interactions of the coating components. Scanning electron microscopy (SEM) showed a homogeneous layer of coating on the surface of the coated chicken meat. Organoleptic indicators including color, smell, texture and overall acceptability were acceptable in all coated samples. These findings showed that the coating based on protein isolate containing ZnO NPs has a good potential to increase the safety and shelf life of chicken meat.