Combined effects of peanut oil and glycerol on whey protein-based edible film in extending fresh chicken meat shelf life

Putri T. R., . and Febiyanti E., . and Paramita V., . and Yulianto M. E., . and Yoshii H., . and Ariyanto H. D., . (2024) Combined effects of peanut oil and glycerol on whey protein-based edible film in extending fresh chicken meat shelf life. International Food Research Journal (Malaysia), 31. pp. 443-453. ISSN 2231 7546

The present work aimed to develop a new antibacterial composite edible film of whey protein-based containing peanut oil (PO). Different concentrations of PO (0, 2, and 4% wt.), glycerol (Gly) (10, 15, and 20% wt.), and Tween 80 (2% wt.) were used as ingredients. The used of PO as antibacterial compound in the edible film was applied on fresh chicken meat during storage time at room temperature (25°C) and refrigerated temperature (-5°C) for 10 d. The characteristics of edible film, texture, and TPC on chicken meat were evaluated. Based on the results, the incorporation of Gly to the film increased the moisture content, while the incorporation of PO to the film decreased the moisture content, and slightly increased the thickness. The antibacterial effect of the composite film increased linearly with increasing PO concentration. The shelf life of chicken meat for film containing 4% wt. PO was the best during chilled temperature storage for 10 d.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(02)%202024/15%20-...

Abstract

The present work aimed to develop a new antibacterial composite edible film of whey protein-based containing peanut oil (PO). Different concentrations of PO (0, 2, and 4% wt.), glycerol (Gly) (10, 15, and 20% wt.), and Tween 80 (2% wt.) were used as ingredients. The used of PO as antibacterial compound in the edible film was applied on fresh chicken meat during storage time at room temperature (25°C) and refrigerated temperature (-5°C) for 10 d. The characteristics of edible film, texture, and TPC on chicken meat were evaluated. Based on the results, the incorporation of Gly to the film increased the moisture content, while the incorporation of PO to the film decreased the moisture content, and slightly increased the thickness. The antibacterial effect of the composite film increased linearly with increasing PO concentration. The shelf life of chicken meat for film containing 4% wt. PO was the best during chilled temperature storage for 10 d.

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Item Type:	Article
AGROVOC Term:	edible films
AGROVOC Term:	whey protein
AGROVOC Term:	food packaging
AGROVOC Term:	antimicrobial properties
AGROVOC Term:	chicken meat
AGROVOC Term:	research
AGROVOC Term:	groundnut oil
AGROVOC Term:	food preservation
AGROVOC Term:	keeping quality
AGROVOC Term:	extended shelf life
Geographical Term:	Indonesia
Uncontrolled Keywords:	edible film, whey protein, peanut oil, chicken meat
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Feb 2026 03:56
Last Modified:	23 Feb 2026 03:56
URI:	http://webagris.upm.edu.my/id/eprint/2597

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