Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings

Fenugreek water extract and β-chitosan extract blends at ratios of 30:70 (A), 50:50 (C), and 70:30 (E) were evaluated as effective edible coatings for extending the shelf life of fresh chicken breasts. The study showed that the infrared spectral peaks of fenugreek seed powder and its water extract were observed at 3392.17cm⁻¹ and 3428.81cm⁻¹, respectively, indicating the presence of -OH groups attributed to phenolic compounds. The fenugreek water extract exhibited the highest content of total phenols and flavonoids, with values of 61.00mg GAE/g, 34.04mg CAE/g, and 70.78% antioxidant activity, respectively. The results indicated that increasing the percentage of fenugreek in the blends led to higher levels of total phenols, flavonoids, antioxidant activity, and antimicrobial effectiveness against Escherichia coli, which showed the largest inhibition zone (48mm), while Listeria monocytogenes showed the smallest inhibition zone (9mm). Mechanical property analysis revealed that blend C (50% fenugreek + 50% chitosan) provided favorable mechanical characteristics, contributing to improved preservation of the coated chicken breast samples during storage. These findings were supported by sensory evaluation, which demonstrated that films made of β-chitosan, fenugreek, and their 50:50 blend delivered the best perfomance. Throughout the storage period, the control sample showed the highest increase in pH, reaching 7.40 by the end, while blend C (50% fenugreek water extract/50% β-chitosan extract) maintained the lowest pH. Additionally, blend C significantly reduced the rate of rancidity, with malonaldehyde levels reaching only 0.481mg/kg. In conclusion, blend C (50% fenugreek water extract/50% β-chitosan extract) was the most effective edible coating for improving the shelf life of fresh chicken breasts by enhancing antimicrobial, antioxidant, and mechanical properties, sensory quality, and by reducing rancidity.