Edible Coating Based on Alginate Nanoparticles Containing Menthol and Essential Oil: Effect on the Shelf Life of Chicken Thigh in the Refrigerator.

Chicken thigh is a popular and widely consumed meat product. However, its high moisture content and susceptibility to microbial spoilage limit its shelf life. To address this issue, we investigated the efficacy of an edible coating based on alginate nanoparticles (AlgNPs) containing menthol, essential oil (EO), or their combination for extending the shelf life of chicken thigh. The nanoparticles were prepared through ionic gelation methods; their particle size was obtained as 87-205 nm with PDI values of < 0.3 and SPAN values of < 1. The AlgNPs containing both menthol and the EO showed the most potent antimicrobial activity (the lowest counts of pseudomonas, aerobic mesophilic, and yeast-mold), during cold storage. This coating treatment showed also the highest antioxidant activities, with the lowest thiobarbituric acid reactive substances (TBARS), pH and total volatile basic nitrogen (TVBN) values. Moreover, this coating significantly ( < 0.05) showed the highest sensory quality of chicken thighs, as evidenced by the higher sensory scores for texture, odor, color, and overall acceptability. Therefore, the edible coating based on AlgNPs containing menthol and EO is an effective and promising approach for extending the shelf life of chicken thighs.