Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridKanmaz, Hilal/0000-0002-9363-8454
dc.authoridİncili, Gökhan Kürşad/0000-0003-1178-3365
dc.authoridKaya, Busra/0000-0001-8207-9741
dc.authorwosidKaya, Büşra/KOD-5584-2024
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidKanmaz, Hilal/AAA-7257-2021
dc.authorwosidİncili, Gökhan Kürşad/W-3869-2018
dc.contributor.authorIncili, Gokhan Kursad
dc.contributor.authorKaratepe, Pinar
dc.contributor.authorAkgol, Muzeyyen
dc.contributor.authorKaya, Busra
dc.contributor.authorKanmaz, Hilal
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:50:22Z
dc.date.available2024-08-04T20:50:22Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis study was carried out to characterize antioxidant activity, total phenolic content, and the phenolic and flavonoids profile of postbiotic of Pediococcus acidilactici and to evaluate the effects of postbiotics (10% and 50%) alone and in combination with chitosan coating (1%) on the microbial and chemical quality of chicken breast fillets during storage at 4 degrees C. Antioxidant activity and total phenolic content of the postbiotics were found to be 1291.02 +/- 1.5 mg/L TEAC and 2336.11 +/- 2.36 mg/L GAE, respectively. The most abundant phenolic was vanillic acid, followed by t-caffeic, gallic, and caftaric acids. The postbiotic-chitosan (50% + 1%) combination decreased L. monocytogenes and S. Typhimurium counts by 1.5 and 2.1 log(10) CFU/g, respectively, compared to the control (P < 0.05). This combination decreased the total viable count (TVC), lactic acid bacteria (LAB), and psychrotrophic bacteria count compared to the control (P < 0.05). No differences were found in thiobarbituric acid (TBA) values among the samples during storage (P > 0.05). Postbiotic treatment did not significantly change the pH values and color properties of the breast fillets (P > 0.05). Postbiotic-chitosan combinations extended the shelf-life by up to 12 days compared to the control. In conclusion, the postbiotic-chitosan combination can be used to preserve and improve the microbial quality of chicken meat products.en_US
dc.identifier.doi10.1016/j.ijbiomac.2021.06.106
dc.identifier.endpage437en_US
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid34166693en_US
dc.identifier.scopus2-s2.0-85108368932en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage429en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2021.06.106
dc.identifier.urihttps://hdl.handle.net/11616/99999
dc.identifier.volume184en_US
dc.identifier.wosWOS:000685912200003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Biological Macromoleculesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPostbioticsen_US
dc.subjectCell-free supernatanten_US
dc.subjectCharacterizationen_US
dc.subjectChicken breast filleten_US
dc.subjectAntimicrobial activityen_US
dc.subjectChemical qualityen_US
dc.titleCharacterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast filletsen_US
dc.typeArticleen_US

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