Evaluation of Nano‐Encapsulation of Sweet Lime Peel Extract Through Its Application on Irradiated Chicken Meat Patties

Study was aimed to investigate the combined effects of gamma irradiation and nano-encapsulation of extracts (2 kGy + 3% SPP and 4 kGy + 3% SPP) prepared from sweet lime peel powder to evaluate the antioxidant properties of irradiated chicken meat patties. The impact of various treatments on irradiated chicken patties was evaluated on physicochemical properties, storage stability analysis, peroxide value (POV), total volatile basic nitrogen (TVBN) and thiobarbituric acid reactive substances (TBARS) by varying storage intervals (0, 7, and 14 days) at freezing temperature (-5°C). The results showed that the gamma irradiated samples (4 kGy) led to a substantial decrease in the microbiological load in SPP added treated samples (T₅: 4 kGy + 3%SPP>T4:2 kGy 3% SPP>T₂: 4 kGy) as compared to control. Other parameters including heme pigment, hunter's color value, POV, TBARS, and TVBN also varied among various treatments and storage intervals significantly (<i>p</i> < 0.05). The highest POV and TBARS with irradiation (4 kGy) observed in T₁ was 0.46 ± 0.04 meq peroxide/kg and 0.68 ± 0.12 MDA/kg, respectively, at 14th day of storage. While the highest POV (0.55 ± 0.09 meq peroxide/kg) was observed in T₄ treatment samples with 4 kGy + 3% SPP. Total phenolic content and antioxidant potential (DPPH) were also observed to be higher in treated samples (T₅ 59.41% ± 0.03%; T₄ 63.7 ± 0.05bmg/g GAE respectively) as compared to control groups during storage. Conclusively, study results confirmed that the sweet lime peel powder extracts encapsulation combined with gamma irradiation resulted in improved physiochemical and antioxidant characteristics along with microbial quality of chicken meat patties during storage at freezing temperature.